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February-March 2018 | Vol. XXXI No. 2-3








Before You Grind 20


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The View

Experiencing the History, Culture and Future of Coffee: HostMilano an Enormous Success


Seeking Solutions for the Paper Cup Problem




Serving Up the Best Sounding Cup Improves Your Bottom Line


Roaster's Rock


Profiles of Women and Coffee

Profile Swapping

Kohana Coffee


Show Listings: NCA


So You Want a Coffee Shop? Before You Grind

Coffee Service Corner


Driving Results Beyond Traditional OCS Approaches


The Road to Professional Cupping Labs


Sexual Harassment 101 for the Coffee Industry




Show Listings: Coffee Fest Baltimore & NAMA


Advertiser Index



Seeking Solutions for the Paper Cup Problem 4 March 2018

THE VIEW Kerri Goodman


fter finally visiting this impressive conference and exhibition, it is clear HostMilano is a world leading trade fair dedicated to the world of catering and hospitality. Just consider the numbers: 187,602 professional operators from 177 countries gather to do business with 2,165 exhibitors from 51 countries. After a week exploring hundreds of events including workshops, training opportunities, round tables and show-cooking spectacles, I was fortunate to visit three of the exhibitors who were close by in Trieste. The passion and tradition in each of these organizations was inspirational. Thank you to illy, Sandalj, and Amigos Caffe, for sharing your passion for excellence!

6 March 2018

Experiencing the History, Culture and Future of Coffee: HostMilano an Enormous Success

Seeking Solutions for the Paper Cup Problem by Ellie Bradley


irst things first: most paper coffee cups aren’t recyclable. Traditional paper cups contain a plastic-based polyethylene liner that prevents liquids from seeping through the paper (pretty important), but renders the cups unrecyclable by most municipal facilities. Separating the plastic liner from the paper cup requires specialized equipment, forcing these facilities to send paper cups to landfills and incinerators. How big is the problem? In the US, an estimated 54 billion paper cups are used each year. Each disposable coffee cup contributes 0.24 pounds of carbon gas (i.e. greenhouse gas) to the atmosphere. On an individual level, a person who purchased one cup of disposable coffee each day would be generating 23 pounds of greenhouse gas emissions, 28 gallons of water usage, and 16 pounds of solid waste over the course of the year. Yikes. Now for the good news. Growing concerns around increasing sustainability in business and decreasing waste have resulted in a slew of innovations in paper cup technology. Most of these are happening in Europe, but new technologies are also emerging in the United States. A proposed “Latte Levy” from the UK’s Environmental Audit Committee—a tax of 25 pence per nonrecyclable cup— has heightened tensions around the topic of waste in the coffee industry and underscored the need for better options. Solutions come in recyclable and compostable varieties, some that are starting on a small scale, and others that are going after large chains. Which solutions offer the most promise? Here’s the rundown:

FrugalCup by FrugalPac FrugalCups by FrugalPac are made from recycled paper, which is an advancement in itself—most cups are made from virgin paper fibers. The cup features an inner plastic sleeve, which easily separates from the paper portion of the cup in a traditional recycling system. FrugalPac was founded by Martin Myerscough, who has been a prominent voice in the quest for better paper cup technology, even testifying before the UK Environmental Audit Committee. FrugalCups have trialed at several independent cafés in England, and Starbucks has reportedly agreed to trial the cups in some of their UK shops. Pros: • Cups are made of recyclable paper, and can be recycled using traditional facilities. Cons: • The liner uses more plastic than traditional cups, which doesn’t do anything to cut back on plastic use. • Requires special equipment to be produced Leaf by Zeus Packaging The Leaf features a plastic inner cup that completely detaches from a recyclable paper sleeve. The layers are designed to be separated by the consumer via an easy-tear strip, resulting in a two pieces that are 100% recyclable. Pros: • Both the paper and plastic components of the cup are 100% recyclable in existing recycling systems. Cons: • If consumers don’t separate the two components, the cup is considered mixed material and cannot be recycled. reCUP by SmartPlanet Technologies The reCUP™ (also available under private label brands Vericup™ and Recycup™ among others) is one of the few recyclable cups available in the United States. Developed by a materials engineering company in Southern California, the reCUP appears identical to a traditional cup, but features a modified lining that easily breaks down like paper, making the cup compatible with existing paper recycling equipment.


cont. on page 10 March 2018



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Paper Cup Problem Pros: • No change is required in manufacturing processes or speed to accommodate the cup, which is promising for scaling and cost. • reCUP™ is commercially available now Cons: • Depending upon the cup type, reCUP™ features anywhere from 40%–51% less plastic than traditional paper cups, but are not plastic-free.

Queen City Grounds: Sustainability Pioneers

Delipac by Delipac Limited With a water-based lining, Delipac checks all the sustainability boxes: recyclable, compostable, and biodegradable. The UK-based company promises full recyclability in any paper waste stream. Pros: • The water-based lining contains no plastic and offers ultimate versatility when it comes to environmentally friendly disposal. • The paperboard mill manufacturing Delipac is capable of producing 500,000 tons of paperboard and is currently in process to double this capacity within 2 years and is about to go “live” with commercial cup production. (8,000 metric tons of paperboard will produce approximately 1 billion coffee cups). (800 metric tons 100 million cups). ISLA by KotkaMills Finland-based KotkaMills offers a line of paperboard products called Isla, featuring a water-based coating. The new paperboard is designed to run on existing cup and plate-making machinery. The cups can also be recycled using existing recycling streams. Pros: • Isla’s water-based coating means no plastic is used in each cup, and the cup is fully recyclable using existing facilities. Cons: • The cups are not yet commercially available, and the patented methods used to apply the water-based coating raise questions about scalability and performance. What about compostable cups? Compostable cups are made using a biopolymer—material that supports compostability and biodegradability. You’ve likely seen compostable cups and takeout containers in restaurants and cafés, as they’re more readily available in the United States than fully recyclable options. So why the push for recyclable cups? A compostable cup isn’t any benefit if it can’t be composted. As far as infrastructure goes, recycling facilities are far more common than those for composting. Compostable cups aren’t recyclable because of the biopolymer coating, so they often end up diverted to landfills due to the lack of municipal composting facilities. Another challenge of composting is that compostable paperboards don’t contribute nutrients to the soil. Composting food and other organic waste makes sense, since these items contribute nutrients. Unfortunately, compostable paper products often foul the compost by compromising its chemical makeup, rendering the compost unsuitable for use on farms and other areas where compost typically ends up. With any solution, facilities need to be onboard to ensure that eco-friendly cups are not mistaken for traditional cups and thrown out. This will likely change over time, but early adopters may have to shoulder the burden of getting their local facilities onboard, or find a specialized closed-loop collection service.


The path toward improved sustainability in paper cups isn’t singular; rather, it’s the merging of many individual channels. Each of these solutions presents merits and challenges, but as more brands adopt these technologies, navigating compatibility with local infrastructure will get easier, innovation will continue, and the way forward will become more clear.

Queen City Grounds will open later this month in Charlotte, North Carolina. Situated on the ground floor of a dual-towered apartment building, the café anticipates that it will serve many residents, as well as employees of businesses in the nearby corporate center. Whether grabbing a latte to go or enjoying a cappuccino to stay, customers will be served with sustainable wares—a priority for the business. “We have a philosophy of eliminating single-use plastics,” says Bill Mahoney, co-owner of Queen City Grounds. His son, Matt, makes up the other half of the ownership, and together they’re ready to raise the bar for what it means to be sustainable in Charlotte. Finding the right products proved challenging for the Mahoneys. “In the process of forming this business, I did not anticipate choosing cup products was going to be one of our biggest challenges,” Matt says. The Mahoneys wanted something that would insulate heat and offer disposal solutions beyond the landfill at an affordable cost. After searching high and low, they settled on reCUP for their cup option. “We had a checklist of must-haves, and in this arena it’s very limited,” Matt says. “reCUP was great because it met all the criteria we were looking for.” Queen City’s cups will be paired with a compostable lid from Renewables. The shop will use ceramic wares for customers staying in the shop; carry out items will include plates made from palm trees and plant-based cups for chilled drinks. The shop’s next challenge is solving the recycling riddle: reCUPs looks like traditional paper cups, so customer education and cooperation from the local municipal recycling facility is crucial in ensuring the cups actually get recycled. The Mahoneys are on the front end of tackling this problem, and excited to take it on. “We have a relationship with a compost company to ensure that grounds are composted and we’re working with waste management too for recyclables and trash pickup,” Matt says. “We’re going to try and keep them engaged to join in the on the movement and participate in how we’re able to sort [the cups].” Queen City Grounds also has support from Smart Planet Technologies, who successfully established a closed recycling loop for its reCUPs in Los Angeles, San Diego, and Orange Counties through partnerships with Replenysh, a company that facilitates the logistics of closed-loop recycling systems, and Allan Company, a materials recovery facility with multiple locations. Sources: Level_3_-_Solid_Waste/CA_ReTh_Infographic_Cups_06.22.16b1FINAL.pdf breaking-down-the-value-of-compostable-packaging-2016-10-19

March 2018


Serving Up the Best Sounding Cup Improves Your Bottom Line by Peter Janis, President of Primacoustic, a division of Radial Engineering Ltd


oday’s coffee shops and tea houses are not yesterday’s coffee shops and tea houses so why should they sound like them? Turns out, today’s customer would likely be as specific about their opinion on the sound in a coffee shop as they are when ordering their favorite beverage. In a 2015 dining trends survey by Zagat, the number two complaint by patrons, after service issues, was excessive ambient noise. The bad news is, most patrons will take their opinion out the door instead of sharing it. Perhaps the shop next door will have a more pleasant ambience? Considering the competitiveness of this market, you want to be the shop that’s figured it out. To solve these issues, we must identify what is going on in these acoustically challenged spaces. When you combine the sound generated by a music system, patrons trying to converse, staff communicating and the inherent noise from coffee making equipment, it builds up and reaches a point where the energy in the room is no longer able to be absorbed or dissipated. Moreover, design trends have evolved towards very open spaces (high ceilings) with hard surfaces (wood, metal, stone, tile, glass) which are very reflective of sound. This wide variety of sound bounces off these reflective surfaces and drives up the baseline volume which causes people to talk louder. The increased noise causes the music to be turned up and this cycle is repeated resulting in a high volume, unintelligible mass of noise. There are presumptions that attempt to find justification for higher noise levels. Some think that the energy in the room makes it more exciting which in turn will perhaps increase sales or that the noise may cause tables to turn more quickly. Although these may hold some degree of truth with a segment of a younger crowd, can your business afford to turn off the larger segment of the coffee drinking population? It may be a surprise to learn that most people start to lose their hearing as early as their 30s. This is when they start to have issue with masking out background noise and focusing on speech. A noisy shop will naturally become a turn off. Also, an increasing amount of the population is wearing hearing aids and, while these devices do a great job of improving someone’s ability to hear, they usually just exacerbate the issue of high volume background noise. Even with the latest digital noise reduction technological advances in hearing aids, background noise remains a problem. Addressing noise In order to resolve the excess noise, acoustically absorbent materials should be incorporated; either as part of the initial design, or as an aftermarket addition. In the design phase, acoustic panels can be strategically placed within the ceiling structure or on walls and incorporated into the design of the space. Similarly, post construction, ceilings and walls offer opportunities to help tailor the acoustics of the space.


Some may hesitate to address the acoustics or noise problem in their establishment believing the cost to be prohibitive. In fact, most can be acoustically ‘repaired’ for between $2500 and $10,000 depending on the size.

Primacoustic Paintables panels installed on the walls and ceiling of a cafe in St. Petersburg, Russia. The Paintables were painted by a local artist to add to the shop's decor.

Since most shops are in commercial areas, attention must be paid to fire safety. Panels that are safe for use in commercial applications will have been tested by an independent lab to ensure they pass ASTM-E83 (United States), Can/UL S108 (Canada) or EIN-36535 (Europe). Selection and placement When using high density glass wool panels for instance, the most common choice is to install between 20% to 25% wall coverage. Alternatively, panels may also be hung from the ceiling. Placement is not critical. It is more about controlling and reducing the excessive energy build-up in the room. The thickness and density of the panel will dictate the absorption range. The thicker the panel, the lower the frequencies you will absorb. Architectural Concerns Most panel manufacturers offer basic neutral stock colors but panels can also be covered on site using any decorative fabric so long as it is breathable. More recently a paintable panel has come to market that enables the user to spray the panel on site using standard latex paint to match or compliment an existing color scheme. These paintable panels can also be used as an artist would use a canvas. If you are handy with a screw gun, you can easily fix the acoustics in a matter of hours. Your next cup of coffee or tea will never have tasted better. Peter Janis Peter Janis is President of Primacoustic, a division of Radial Engineering Ltd. Primacoustic is a market leader in high performance acoustic products offering a wide array of acoustic solutions that span all market segments.

March 2018

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The Future of Specialty Coffee for China


neak Preview - watch for our April editorial exploring the provocative future of specialty coffee in China and the world with coverage from the 1st Pu’er International Specialty Coffee Expo.

14 March 2018


Brings Extensive Experience in Women’s Health and Cervical Cancer Prevention The Board of Directors of Grounds for Health is pleased to announce the appointment of Ellen Starr as the organization’s Executive Director. Grounds for Health is a non-profit dedicated to cervical cancer prevention and treatment programs in coffee-growing communities. “We’re exceptionally pleased that Ellen has taken on this Ella Starr leadership role, “ said Dan Cox, Chairman of the Board. “Her broad knowledge of women’s health issues coupled with years of experience working with cervical cancer prevention make her well positioned to lead us going forward. Her passion and commitment to our cause coupled with her deep knowledge of our work will enable her to plan more effectively for the future, expand our programs, and introduce innovative approaches to screening and treatment.” Ellen Starr started her relationship with Grounds for Health 8 years ago as a volunteer preceptor for clinical training in Tanzania. Shortly thereafter, she was hired as Senior Clinical Officer managing the Tanzania program. Before becoming Executive Director, she acted as Clinical Director, providing oversight of Grounds for Health clinical practices in Latin America and Africa. She was instrumental in establishing quality assurance protocols for use in the field. She is a Nurse Practitioner with over 30 years experience working in women’s health. During this time she has worked as a provider at Planned Parenthood of Northern New England where she moved through the management ranks and ultimately became Vice President of Health Center Operations. In these roles, she developed strong leadership and management skills while continuing her clinical practice. Ellen holds a BA from Middlebury College and an MSN from Massachusetts General Hospital Institute of Health Professions. . For further information, visit


Roasters Rock

by Rocky Rhodes



here seems to be an increase in web traffic around the concept of being able to share profiles for particular coffees out there. This article discusses the pros and cons of attempting this.

When the topic of Profile Swapping came up, it conjured images of some sultry ’50 Shades of Brown’ references. Can you really have a healthy relationship with your coffee if you are going to let it freely spend time with other roasters? Profile swapping needs to have expectations set so no one feels cheated. It is curious to think of how one might get themselves to a place where seeking out the profile of someone else would have value on their own machine. This thinking is fraught with some of the obvious reasons that will make it impossible to do. Differences in machines, thermocouples, roasting conditions, different drum capacities, charge weights, stored thermal energy and in fact differences in the lots of coffee are all reasons that moving a profile from one machine to another “just doesn’t work”. It is common knowledge that these factors would make it impossible to move these profiles from one machine to another. And yet... people are doing it. Are they all just ignorant or is something else going on? Turns out that there is a little of both.

If you are trying to find ‘the right answer’ you ask the Brewers Cup Champion how they roasted a coffee and intend to match it exactly – that makes you fall into the ignorant camp. For all of the reasons listed above you will fail at profile matching. If you are trying to ‘get pretty close’ and then finish off the profile on your own machine, then you may be on to something! There are some pretty solid examples of this being done with good results. For it to work however you will needs two important things: A plan and a tool! Let’s explore both. A Plan for Profile Swapping Since you know that just copying the profile won’t work, a plan for how to execute on this is key. The following suggested plan has worked but can always be improved. It is up to you on how much work you want to do yourself vs. letting someone else do it. Step 1: Match the green coffee. If you are even going to get similar results you will need similar coffee. In the profile swapping I have witnessed, it was for the exact same lot of coffee. If you don’t have that then you need to be as close as possible or why are you using the profile in the first place. An example of close but not exact coffee would be Same Farm – Different Lot. Perhaps it is

16 March 2018

Same Farm – Different Varietal. Point is, in order for the profile to be close in terms of matching the flavor profile it has to be similar coffee. Just two coffees from the same country will not be close enough. Step 2: Analysis of their profile. How and when does the heat enter the bean? Studying even a little about heat transfer in coffee you will find out about the three basic types of heat transfer: Conductive, Convective, and Radiant. By looking at someone else’s profile you are hoping to see where, how, and what type of a transfer took place throughout the entire roast. The operating theory here is If you can match how the heat enters the bean then you should get identical taste results. A profile then is a roadmap of just that. If you can follow the map exactly then you will get to the same place with the same results. The caveat of course is that you have similar roasters with similar capabilities. This does not work moving from a drum roaster to an air roaster for instance.

mastered cupping for you. Now you might want to try and calibrate with whomever swapped their profile with you. Use profile swapping for what it is: A way to see what others are doing to see if you can learn something about your own roasting. Don’t try to find the right answer ‘out there. The right answer is on the tip of your tongue! 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@

Photo by Trish Rothgeb

Step 3: Step by step process. To isolate one roasting variable at a time you really need to understand the variables you can attempt to control. Color – Outside or Bean color is what you use to know when to stop roasting. The Internal color is what you check to see if you got all of the heat penetration needed to match the other profile. Time – Even if you hit the outside color correctly you need to do it over the same amount of time. This will generally get that inside color to the right place. If you hit the other variables correctly then the flavors should match as well. Curve – There a lot of things the profile curve will be called, but basically you need to match the time and temperature readings all the way through the roast. This will then virtually guarantee that the same heat entered the bean at the same time. Drum speed – For most small roasters this type of matching is not an option as your roaster will have just one drum speed. If you do have the control, set it to match the other profile. Air Flow – Some of the most delicate flavors are influenced dramatically by airflow both early and late in the roast cycle. As with drum speed, you may not have control over this. Trying to transfer between a Diedrich and a Probat would make matching airflow very difficult. A Tool for Profile Swapping You gotta cup. Now let’s be honest – most people reading this are a little intimidated by cupping and therefore will poo-poo its value in the ‘real coffee world’. Well, you’re wrong! It is THE MOST IMPORTANT TOOL in results analysis for roasting. To make it less intimidating, here is a secret: You only really have to calibrate with yourself. You can sit in a dark room and cup and cup and cup. Once you can score the same coffees the same way over a period of days, you have











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Profiles of Women and Coffee Kohana Coffee

by Karen Cebreros, Sustainable Coffee Trader, Global Coffee Trading

double. Consider that the industry’s next largest womenproduced coffee projects top out at a fraction of that amount, and Kohana’s impacts are stunningly clear. Still, Lynden and Jones weren’t satisfied. There was more to do, and they wanted to do it.


he times are changing and the signs have never been clearer: In Hollywood, “Time’s Up.” The hashtag #metoo has become a social movement. And wearing black is making a statement about far more than fashion as America comes to terms with a truth echoed by the words of former First Lady, Michelle Obama, who declared that "no country can ever truly flourish if it stifles the potential of its women and deprives itself of the contributions of half of its citizens." Coffee is no stranger to such paradigm shifts. From the birth of the industry’s Environmental Committee in 1995 to its creation of Fair Trade certifications, it’s been working to establish a new brand of healthy food system whose products boost both people and the Earth by providing living wages throughout its supply chain, establishing farm-to-factory environmental standards, and striving to assure meaningful sustainability at every turn. Now two women are preparing to take the next bold step and revolutionize the industry yet again. Last year, Victoria Lynden, founder of Kohana Coffee, and her partner Piper Jones, Kohana’s VP of Operations and Sourcing, posed a simple question to the International Women’s Coffee Alliance: How can one coffee company make a difference and bring new meaning to the phrase “drink responsibly?” Given Kohana’s history, it was a surprising ask. After all, not since the founding of Ben & Jerry’s and the Body Shop has a company so successfully challenged business as usual on so many levels of stakeholder involvement. From aggressively pursuing organic and Fair Trade coffee sources and demanding transparency among all its partners to a pilot project providing coffee seedlings for nurseries, and green coffee agreements that dictate requirements for women’s leadership training and female management representation, Kohana has engineered a stunning series of full-circle impacts that stretch from crop to cup. The results have been impressive, especially where women growers are concerned. In 2017, for example, Kohana purchased 115,672 pounds of women-produced green coffee, and in 2018 has so far contracted for an astonishing 543,400 pounds, an amount the company says it will likely

Consumers will see the results of that commitment in the first half of 2018 when Kohana launches a product unlike any other in beverage space history: The world’s first organic coldbrew concentrate 100% sourced exclusively from women farmers. With farm lot-to-bottle traceability, the pioneering new product line will use only certified organic, direct-trade coffee produced by women growers, processed by women millers, and exported and imported by women players. Lynden and Jones intend it to be a drink that goes a long way toward leveling the coffee playing field and boosting gender equality. But in their eyes, that’s just the beginning: By 2025, Kohana intends to source 100% of its coffee from women growers. Neither Lynden nor Jones, however, want anyone to see this as charity. Instead, their work is focused on demonstrating by example that it’s completely possible for a for-profit enterprise to do maximum good for all of a company’s stakeholders while keeping shareholders smiling. By treating its supply partners as equal businesswomen, Kohana's new project seeks to create a working business exchange that not only enhances their own financial bottom line but boosts fortunes throughout their supply chain and generates dramatic forward momentum in the gender equality movement. It’s business—and sensible business strategy—as a force for good. This is Kohana’s paradigm, and Lynden and Jones consider it a profitable model all industries must adopt. They’re aware of the naysaying and the endless claims that such initiatives cost too much. In reply, they’re asking the coffee industry to consider the cost of inaction. The time has come to stop talking and start doing. Safe food, clean water, secure shelter, dependable healthcare, and a peaceful future are basic human rights, and it is the duty of every business to hear that call and find solutions that provide them. They believe coffee has a unique opportunity to become the first agricultural product to not only declare sustainability mandatory but to prove it can be profitable when everyone works together to achieve shared aims. Anything less, they argue, and the world’s collective cup will end up a good deal less than half full.

18 March 2018

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Hood Packaging Corporation 26 610-687-3500 Hood Packaging is a large flexible packaging company with 20 locations in North America. We offer fully integrated packaging solutions (paper/poly) to the coffee industry. ICA USA 19 206-910-8854 ICA USA is a manufacturer of coffee packaging machinery from stand up quad seal pouches with tin tie re-closure, to single serve compostable pods.

ICE Futures U.S., Inc. 38 212-748-4096 Fres-co System USA, Inc. 3 ICE operates the leading network of global 215-721-4600 futures and equity exchanges and provides Fres-co System USA, Inc., ( world class clearing, data and listing services has served leading coffee companies for more across commodity and financial markets than 40 years with high-performance flexible packaging systems and dozens of innovative INTL FCStone / CoffeeNetwork 28 breakthroughs. 305-925-4847 Futamura 30 INTL FCStone Inc. subsidiaries provide 866-818-3015 clearing, execution, risk management services NatureFlex™ by Futamura , a family of and market intelligence in coffee and related bio-based flexible packaging films offering currencies, as well as financing for physical an environmentally-friendly alternative coffee. to traditional petroleum-based plastics. Certified compostable, made from GMO-free LILLA ROASTERS 6 renewable resources, & provides the high 5.51135E+11 oxygen, oil, and moisture barriers needed for "LILLA is a worldwide leader when it comes coffee and tea products. to drum roasters, always developing new technologies through its 100 years. We GZA 20 produce top-quality, long lasting products. 262-754-2584 GZA is a full-service company providing Menshen Packaging USA, Inc. 33 highly diversified technical services across 201-445-7436 our core practice areas of environmental, Menshen's full oxygen barrier injection geotechnical, water resources, ecology and molded Nespresso and Dolce Gusto construction management. compatible coffee capsules offer numerous advantages and work with standard branded Hartley Transportation LLC 29 coffee machines. 603-228-9400 Hartley Transportation provides Microsoft Corporation 23 transportation solutions to/from all points in 425-703-7869 North America and beyond via truck, rail, air Bring your business together with the Internet & ocean. We love the coffee industry! of Things (IoT) – from increasing process efficiencies to delivering better customer Haven 32 experiences to generating new revenue 714-803-8803 streams. Haven builds technology that streamlines global logistics. Haven TMS empowers Optima Machinery Corporation 1 shippers to modernize their logistics 920-339-2222 organizations through automated processes, coordinated workflows, and improved Optima designs and builds packaging and visibility. filling machines and production lines for pharmaceutical, consumer, nonwovens and life science products.

Plitek 9 847-827-6680 "PLITEK complete coffee degassing solutions include: -One-way degassing valves for a range of packaging sizes and types -Semi-automatic and high speed applicator systems -Testing and quality assurance systems -System design, building, installation, service, and support Premium Quality Consulting 31 877-570-2227 Premium Quality Consulting helps businesses of all sizes and in all sectors of the coffee industry improve their brand appeal, consumer and customer experience, distribution, efficiency and bottom line results. We also make CYA Cover Your Assets, equipent tracking software designed specificaly for the coffee industry. Reily Foods Company 17 330-650-6829 Reily Foods Company, Since 1902. For all of your coffee production needs, Reily Foods Company has multiple facilities with diverse packaging capabilities. We take great pride in delivering expert service and reliability, as well as provide top quality and safety ratings. S&D Coffee & Tea 40 800-933-2210 S&D Coffee & Tea, a subsidiary of Cott Corporation, is the largest coffee and tea manufacturer and supplier to restaurants and convenience stores in America. S&D is also a leading producer of liquid extracts. In continuous operation since 1927, the company serves over 100,000 customers through national distribution and direct store delivery. Satake 5 281-276-3600 Satake manufactures optical sorters for green or roasted coffee beans offering 3 sorter models: the EVOLUTION; the compact FMS2000; and the high capacity RNEZS. SOCIEDAD PUERTO INDUSTRIAL AGUADULCE 2 57 31-6412-2144 Puerto Aguadulce is a state of the art terminal in Buenaventura, Colombia that meets the current necessities of the market, implementing the highest security standards.

Sonoco Packaging 34 843-339-6942 Sonoco provides innovative coffee packaging for major coffee brands and private label. Packaging expertise results in eye-catching packaging, product protection, improved sustainability and consumer convenience. Stellar 16 904-260-2900 Stellar is a fully integrated design, engineering, construction and mechanical services firm serving commercial, industrial and public sector markets across the US and worldwide. TC Transcontinental Packaging Ultra Flex 8 203-536-3968 TC Transcontinental Packaging, has been creating industry-leading packaging solutions for the Institutional/OCS and Retail sectors for over 40 years. TERRANOVA PAPERS SA 14 393-703-4306 Terranova Papers offers a wide range of premium quality filter papers, conceived for the finest coffee brewing. Our Coffilt® grades show excellent performance in pods, pads and single serve capsules The Coffee Brewmasters 21 224-649-5122 The Coffee Brewmasters is a manufacturer and commercial processor of Shelf Stable Liquid Coffee and Tea Extracts through our proprietary TCB Process® extraction technology. Tomlinson Industries 22 216-587-3400 Tomlinson Industries is the world's leading manufacturer of No-Drip® Faucets and Fittings for coffee, tea, water, wine, chocolate and beverage dispensing. WIPF 27 503-892-8714 WIPF is the quality leader in the one-way degassing valve market as recognized by major roasters worldwide. WIPF's newest offering is a certified bio-compostable valve.


So You Want a Coffee Shop? Before You Grind

by Jay Rags, Owner, Nubohemia

I want to own my own coffee shop” or “I wish I had a coffee shop”. This is usually how it all starts for many independent retailers, and is how it all started for me. This article seeks to share the knowledge and journey through my experience of opening a retail store with character and substance. Hopefully it will inspire and prepare those that may be thinking of getting into the coffee retail business. Let me just say that I am not what many people consider the norm when it comes to owning a coffee focused retail business, as I am an AfricanAmerican man born and raised in Baltimore's inner city. But having a 25+ year I.T. career, poet, DJ, event promoter, and having a bunch of artists friends & acquaintances gave me the people skills needed when creating a new brand and coffee shop, DIY style. Let me share some small pieces of advice I feel will be helpful to anyone beginning a journey to open a store. If you want to create a unique and genuine brand for your business integrate your passions into it. In the early 2000's my life would revolve around going to open-mic/poetry events, art shows, dance parties, or large chain coffee shops. But something was missing from all of those places and I felt like I could tie all of my passions into one coffee shop. Also, make sure you have a passion for the coffee business. This will be a driving force for all you do. Once you figure out how you want people to view your brand you should write a comprehensive business plan. Then keep refining and updating it. You are going to want to keep referring back to it, if you get off track, to remind yourself what some of your ideas were. Having good coffee should be your number one goal. You should do coffee tastings with several coffee roasters before you choose and settle on who will provide your choice of coffee offerings. I was big into branding before opening my coffee shop and did not want to go the easy route of selling coffee from popular national roasters that will require me to market their brand in my store. I wanted people to associate great tasting coffee with whatever my store was selling. Another really big thing I discovered was that other coffee shops nearby were not my competitors. They, for me, are just a part of the coffee community. But your main competitor may be places that sell food. You could sell great coffee, but if you don't have some type of good food item you may not be a first destination for customers. In any business having credibility and knowledge gives you an edge over others that may not have the same level of passion and commitment to the profession. Make sure you go to as many coffee industry conventions as you can. Or just the best one. You will meet contacts, learn from seminars, view competitions, and more. Also please visit coffee farms in one of the coffee growing countries in the world. This will give you hands-on insight into life of coffee from the tree to the cup. Here are also some random real world tips I found useful to know. When it comes to rent/leasing I would highly recommend trying to buy the location that you do business at, as opposed to renting. At least you will have an asset if you decide to close your business in 5 or 6 years. If you rent, make sure you understand what things like “triple net” mean and learn how to negotiate amenities (free rent, parking, etc.). As far as creating logos, décor, etc. don't worry about spending tons of money. Bartering works. Offering free coffee/ tea to an artist for a year goes a long way. As far as equipment there are a few items where you do not want to be cheap. Make sure you get the following good quality items above all else: espresso machine, grinder, coffee brewer, blender, ice machine, refrigerator/freezer, and something to keep pastries safe. If you want to play music in your store please look into getting a streaming music service, or be prepared to have what feels like salespeople representing BMI or Ascap irritating you for licensing fees. Jay Rags, Owner Nubohemia, Baltimore

20 March 2018

Coffee Service Corner



recently concluded West Coast and Midwest market operator visits and had the opportunity to witness firsthand some distinctly different operator tactics being successfully employed to increase their operations’ top and bottom lines. In earlier Coffee Service Corner articles I opined on the willingness of office decision makers to subsidize more than the traditional coffee service and allied products, especially in the categories of RTD drinks and sweet and salty snacks with a healthy dose of “better for you” products. But the array of products and ample quantities of same that I saw during the past few weeks being loaded onto route trucks surprised this columnist for sure.

This too appears to be changing. A growing number of operators report that they have found that providing well matched brewing systems and quality products coupled with stellar service commitments allows them to write such non-traditional accounts and generate satisfactory margins.

How much variety can the operator handle? Having had warehousing and distribution responsibilities in different career positions, I am well aware of product handling, storage and shipping issues of traditional OCS products that for the most part are longer shelf life. In my days as an operator my operations seldom dealt with perishable products having less than 45 days shelf life and very little refrigerated or frozen offerings. Most OCS operations that I visit today have refrigerated and frozen storage capability. While much of that is due to the fact that Vending companies for quite a while have successfully expanded their Coffee Service presence and already had these capabilities. But walking through these coolers reveals much more than frozen or refrigerated sandwiches, pastries and ice cream.

While most C-store owners are reputable and honorable, the operator has to ensure that they consistently sell ALL products being prepared through the machines that they are providing. It is very convenient for a store manager to add a few cases of cappuccino or powdered milk on their weekly distributor order.

The amount of fruit being shipped to offices was mind blowing. Everybody wants apples, pears and especially bananas! And they want their bananas at the optimal level or ripeness. No black spots, no green….just right. You have to receive green bananas on Friday for your Monday deliveries. You can’t run out. And one of the happiest beneficiaries of the fruit initiatives are the family and friends of the operator’s employees who enjoy a Friday afternoon cornucopia. But every operator handling fruit says that the upside is well worth it. Another product in high demand is eggs. Company’s such as Nest Fresh offer peeled, hard boiled eggs in a package that includes salt and pepper. One West Coast warehouse manager said that running out of eggs creates more complaints than most any other category. Perhaps the most interesting category being pursued by some operators is beer and wine. I saw several pallets of beer taps in a few warehouses. Some operators were renting the taps and referring their office accounts to a beverage distributor for the kegs. Others reported that some office menus now included wine and hard liquor too. (For me, the most stimulating beverage ever provided as an amenity was Café Au Lait in the breakroom at the Reily Building in New Orleans when I failed to add the steamed milk). Other products contributing to building the pantry ticket included string cheese, yogurt, fresh bread and salads. There are other CAPEX considerations with such expanding offerings. Glass front refrigerators can run in the $1300 range. Display shelving is another consideration. But every operator that I have spoken to insists that providing these products to a well populated office consistently satisfies the necessary return on investment. Looking beyond traditional OCS boundaries During my operator days at Standard Coffee Service, we consistently sought business other than the office. We served QSR restaurants, white tablecloth dining establishments, hospitality and convenience stores. Some of my national Vend and OCS competitors did as well but most did through different divisions that specialized in these classes of trade. For the thousands of independents, the majority of revenue was generated through office sales.

These classes of trade come with service demands that can be more demanding than office coffee service. Having a restaurant account or C-store lose its coffee or tea brewer on a weekend morning or evening will happen. Having route or service personnel on call during evenings or weekends will meet this need but it does add expense.

And an operator has to be cautious regarding which drink systems they will provide. Does it begin and end with coffee and tea systems? Will you add a powdered drink system or “slushy” type machine? What level of support will you provide versus what service and maintenance will you expect the account to provide themselves? One Midwest operator that I visited has their own roasting operation and has developed a multi-state network of coffee shop customers. Besides providing custom roasted recipes of high quality whole beans and/or roast and ground coffee, the invoice can include syrups, sweetener packets and in some cases the lease of appropriately matched brewing systems. Friend or foe? For years, office supply companies have experienced growing success in the OCS class of trade by adding coffee supplies to their menus of office supply offerings. But OCS operators have found it hard to compete against the likes of Staples and independent stationers given the scope and breadth of their offerings. Some East Coast operators have developed partnerships with neighboring office supply houses and have developed a solution that allows the operator to display a full office supply menu on their websites with a fulfillment solution that could promptly go to the operator and be delivered to the office by the operator’s route person along with the coffee supplies. The invoice then coming from the operator. This solution is very underdeveloped but under consideration by many. The National Automatic Merchandising Association is accurate in re-declaring OCS as “Office Convenience Services”. Our industry lines of definition have been blurring for years. I believe this is a good thing. As we look at what some publications declare as a five billion dollar industry, I suspect that annual revenue figure might be a bit understated. I say that as I observe some companies’ financial statements tracking these incremental sales outside of their historic Coffee Service classifications. Who knows where our organic growth and paths beyond office sales will take revenues? At the upcoming NAMA Show in Las Vegas, March 21-23, one of the educational sessions will be, “OCS Profits Beyond the Cup”, where a panel will explore the opportunities in front of us. I hope that you can attend. Until next time Ken

Ken is President of Ken Shea and Associates and also serves as V.P. of Coffee Service for G&J Marketing and Sales


The Road to Professional Cupping Labs by Liam Brody, President of Sustainable Harvest® Coffee Importers


ar too many smallholder farmers in Rwanda have never tasted the coffee they grow. They only have visual cues to identify quality and defects, and lack the training and tools to communicate taste notes to buyers. As a result, they’re unable to maximize the value of the fruits of their labor. In 2013, Bloomberg Philanthropies and Sustainable Harvest® partnered to create the Relationship Coffee Institute (RCI), a nonprofit that seeks to professionalize coffee farming, providing women with the knowledge and skills required to compete and thrive in the global market. Since its launch, RCI has enrolled nearly 28,000 women coffee farmers, making it the largest gender-based coffee training program in the world. Through the program, women farmers learn best practices from seed to cup. Initially, RCI began teaching farmers to roast and taste their coffee at rural washing stations, using readily available inputs such as cast-iron skillets for roasting and a mortar and pestle for grinding. These tools have helped farmers obtain more immediate feedback on coffee flavor and quality, but unfortunately, these scrappy innovations are inadequate in comparison to professional cupping labs that can create transformational change for smallholders and their families. Cupping labs do more than provide a means to taste coffee; they are a key step in professionalizing coffee production and improving flavor and quality in the process. At Sustainable Harvest®, we’ve seen this transformation firsthand. Equipped with the proper tools for cupping, farmers have been able to participate in Q Grader training courses led by our team and effectively put professional cupping skills into practice at their cooperatives. This has improved their ability to identify areas for improvement in production and elevated their standing in the marketplace, as they have been able to effectively communicate quality to buyers through the industry standard Q Coffee grading system developed by the Coffee Quality Institute. With the goal of bringing this model of change to farmers in Rwanda, Sustainable Harvest® has convened a group of like-minded actors to build out more professional cupping capacity for cooperatives across Rwanda that are currently part of RCI’s program.

Bloomberg Philanthropies has provided generous support for RCI to secure cupping tables and essential supplies for what will eventually be professionalgrade labs. Another boost of support has come from Behmor Inc. in the form of 30 sample roasters. Joe Behm, founder of Behmor Inc., sees the sample roasters as a meaningful opportunity that can provide education, and lead to new opportunities for coffee farmers. “One thing that’s sorely lacking in [coffeeproducing] countries is opportunity,” Behm says. “These men and women don’t want a handout, they want knowledge imparted.” Behm originally developed the small sample roaster for coffee enthusiasts but came to discover he’d actually stumbled on a valuable tool that could make a huge difference in the lives of coffee farmers. “It’s taken on a life of its own,” Behm says. “[I realized] that little coffee roaster I came up with in 1999 actually had a benefit to the farmers. They could taste their own coffee. They could have an economical sample roaster.” Over the next three years, the impact of the project will also grow with support from Strauss Coffee’s “More Than A Cup” program, which will fund RCI-led cupping trainings in Rwanda. The More Than A Cup program comprises eight projects around the world that aim to improve the livelihoods of women coffee growers through investment in infrastructure and trainings. Inspired by the generosity of our partners, our team at Sustainable Harvest® has reinvested all profits earned from 2017 Rwandan coffees sales—over $26,000—to support this critical effort. Together, Sustainable Harvest®’s customers, Bloomberg Philanthropies, Behmor Inc., and Strauss Coffee have given significant momentum to the initiative; however, it will take additional support from the industry to sponsor professional-grade grinding and tasting equipment to execute RCI’s vision of fully outfitted cupping labs. Your support can make all the difference. We hope you’ll join us:!

Sustainable Harvest® Coffee Importers/Bryan Clifton

22 March 2018

Sexual Harassment 101 for the Coffee Industry by Carol Wood, People Operations Director, HR, Homebase


ow to handle sexual harassment claims can be overwhelming and terrifying for every business — from local Main Street coffee shop owners and managers to HR professional’s at large coffee industry corporations. But it shouldn’t be. Regrettably, at some point, some who own or manage coffee shops receive or are aware of sexual harassment. Here are a few tips that will help you address sexual harassment quickly and successfully. Brief History of Sexual Harassment The Civil Rights movement and subsequent Title VII of the Civil Rights Act made it illegal to discriminate against employees on the basis of sex. As an outcome of this act, it became illegal to sexually harass employees. This act also created the U.S. Equal Employment Opportunity Commission (EEOC). The EEOC is a government agency responsible for enforcing federal laws around discrimination in the workplace because of a person’s race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age (40 or older), disability, or genetic information. Failing to be up-to-date on EEOC guidance can result in harm to your employees and your business. In 2016, the EEOC resolved 97,443 charges and secured more than $480 million for victims of discrimination. Laws enforced by the EEOC apply to all types of work situations, including hiring, firing, promotions, harassment, training, wages, and benefits. The EEOC also protects those who have been exposed to such discrimination. What is Sexual Harassment? Sexual harassment means, simply, unwanted sexual advances in the workplace. One type of sexual harassment is “quid pro quo”, meaning “this for that”. This is what people most think of when they think of sexual harassment. These would-be situations where sexual favors are a requirement for employment actions. “If you don’t sleep with me, I’ll fire you” would be a textbook example of quid pro quo sexual harassment. The other type of sexual harassment is creating a “hostile work environment”. A hostile work environment is where employees around you create an environment with unwanted sexual content. For example, if an employee posts pictures of women in bathing suits, it may create a “hostile work environment” for female employees in the office. Sexual harassment is likely to happen. As we are now seeing in the news, sexual harassment affects every industry — from the media to politics to business. The public tends not to see the frequency of these incidents because it is kept confidential for the most part. But typical HR departments do receive many complaints. A conservative rule of thumb is to estimate on average one sexual harassment complaint a year for every 50 employees. If you have 10 employees, within five years it is likely you will receive a complaint. Documenting a Complaint Protects You The number one mistake managers make with sexual harassment is avoiding it. I have seen many managers receive a complaint, quickly determine the

complaint does not justify more action, and then dismiss the issue without documenting the complaint or the rationale for dismissing the issue. Say an employee is complaining she doesn’t want to be scheduled with another employee. He’s always asking her out for a date, and it is making her uncomfortable — what should you do? While it might seem minor, it should be treated as a complaint of sexual harassment and be documented and investigated. Documenting a complaint doesn’t mean it is definitely harassment. It simply enables the manager to track the facts: whether or not harassment occurred or if there is even sufficient evidence to conclude its harassment. Remember, it’s the manager’s obligation not only to protect the business but also the people involved. So, you are better off documenting even the most minor incidents rather than brushing them off. Resolve Potential Harassment Issues Before Making Any Accommodations Well-meaning managers sometimes alter the employee shifts or schedules in an attempt to resolve a harassment complaint but that could be seen as retaliatory action against an employee who has made a complaint. As I mentioned above, the first step is to document the complaint. Once this is done, you should work with those involved to address the issue. Here’s an example of steps you might take to resolve the issue include: Conducting a prompt and thorough investigation into the complaint that maintains the confidentiality of those involved as much as you can. The investigation doesn’t need to be more than talking one-on-one to the parties involved and any apparent witnesses to determine facts. Disciplining the harasser and/or requiring them to participate in training, depending on what you find. Reminding the person being investigated that they must not retaliate in any way against the complainant. Documenting the investigation and the action taken. Make sure you document each of these steps. Often any one of these steps puts an end to the issue and improves the working environment for your employees. If the harassment continues, more serious action may be required. Should you receive or become aware of a potential harassment complaint, address it head on. By adhering to a strict rule of documenting the facts of even complaints that are determined to be invalid, you can protect your employees and your business. Carol Wood is the People Operations Director overseeing HR at Homebase ( in San Francisco.


NewsBites Nama Announces 2018 Industry Award Honorees: Industry Person, Operator and Allied Member of the Year. The awards, will be presented live at the NAMA Show in Las Vegas, Wednesday, March 21, and will recognize the most widely respected leaders in the industry, as nominated by their peers. The 2018 NAMA Industry Award winners: • Joe Hessling, Founder & CEO, 365 Markets – Industry Person of the Year • Jeff Smith, Chairman & CEO, All Star Vending – Operator of the Year • Mike Lawlor, Chief Services Officer, USA Technologies Systems – Allied Member of the Year The NAMA Show is the place to get all of the resources you need to achieve your business goals and network with the entire convenience services industry. Discover new technology, products and services from nearly 350 exhibitors, understand how to leverage emerging trends, and build a powerful network of industry allies to grow your business at the premier event for vending, coffee services, micro market and foodservice professionals. Register today at www.thenamashow. org. Coffee Fest Makes Baltimore Debut with Revamped Latte Art Competition: Competitors Announced Baltimore will be flowing coffee knowledge March

16-18, 2018 at Coffee Fest. Over 3,500 specialty coffee industry professionals will come together for three days at this trade-only event. Participants will experience over 180 hours of industry education, compete, discover new products, source equipment and network with the coffee community. Coffee Fest has introduced several enhancements to the Latte Art World Championship Open, including new judges, an improved seeding process and increased prize money. These improvements are intended to help enhance the competition and make it accessible to rising latte art competitors. Competitors who advance will be announced on Coffee Fest’s social media channels and on the Coffee Fest website daily during the event. Coffee Fest continues to lead the way with both individual barista and team competitions with the Latte Art World Championship Open, America’s Best Espresso & America's Best Cold Brew competitions. Please visit www. The NEXT In Roaster Control Technology In 1987, Scolari Engineering S.p.A. started selling the first roasters with what is now widely known as “profile roasting”. It was an approach that no-one else in the industry was doing. Our research and development led to dozens of breakthroughs for consistency of roasting, like our “Slope Roasting”, roaster selfdiagnosis, troubleshooting, and maintenance. Now we announce our latest breakthrough, which we call

“Symphony™ Coffee Roasting”. Master Roasters in the industry use their ears as a tool to get the most out of a batch of green coffee. They listen for the first and second crack during the roasting process. Our R&D group found that the coffee was making sounds from the beginning of the roast until the end. It was playing a symphony for us! The problem was that much of the song was outside of the range of human hearing. That symphony of the coffee could, however, be heard with the proper instrument and actually be incorporated into the control system of the roaster. We have received international patents for our discovery. Yet another advancement in roasting technology from the folks at Scolari Engineering! For more information, visit Premium Coffee Flavoring Products Costellini's is a name to remember for a mocha you'll never forget. Our gourmet Premium Coffee Flavoring Products include powders, frappe mixes and sauces in many assorted chocolate, vanilla and sugar free flavors. Since 2002, our goal has been to provide consistent, premium products at competitive prices. Treat yourself today!" For more information, visit Walker Coffee at NCA New Orleans The Walker Coffee team will be heading to New Orleans, Louisiana, to attend the National Coffee Association Annual Convention 2018.

Please Make Sure to Visit these Coffee Fest Exhibitors


We will not be exhibiting at the show, but we will be taking time to visit and check in with our valued friends and clients during the show. If you’re going to be in New Orleans from March 15 through March 17, keep an eye out and don’t be afraid to say howdy when you see one of us! Coffee Holding Introduces Redesigned Website Coffee Holding Company Inc. is a publicly traded company. The Gordon family is third generation, and still maintains the values of their founders. Coffee Holding is honored to be serving specialty and institutional roasters, wholesalers, and retailers for more than 47 years with an ongoing commitment to the highest standards of selecting, roasting, and packaging the highest quality coffees available on the market today. Coffee Holding Company proudly announces the launch of its newly revamped website. This newly redesigned website offers quick and easy access to essential information "We believe that this new site will allow our visitors to have a very informative experience. We continue to provide our customers with the finest coffees available for all tastes and preferences. Our principles dictate how we operate each aspect of our business, ensuring you receive the highest quality coffees at the most competitive prices. For more information, visit: www.coffeeholding. com.

Please Make Sure to Visit these NAMA Exhibitors

Brewista 1111 (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 # 13, 17

Java Jacket 706 (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 # 9

Cablevey Conveyors 1628 (641) 673-8451 Cablevey Conveyors produces best-in-class tubular cable & disc conveyors for gentle conveying of green beans & roasted whole bean coffee with minimal breakage, reliably, since 1971! See our ad on page # 13

Waterlogic 660 (800) 288-1891 Waterlogic Commercial Products is a POU distributor with an expanding U.S. dealer network. Our solutions feature Firewall Purification; the game changing breakthrough in water quality. See our ad on page # 25

Coffee Holding Company 516 (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 # 3

Wilbur Curtis Co., Inc. 622 (800) 421-5150 A leader in the industry for over 70 years, the Wilbur Curtis Company is a premier manufacturer of state-of-the-art specialty coffee and tea brewing equipment. See our ad on page # 7

Fuji Electric Corp. of America 146 (732) 560-9410 commercial-grade-single-serve-coffeemachine Fuji Electric offers commercial grade single-serve bean-to-cup coffee machine with 20 adjustable parameters for your perfect cup and easy maintenance. See our ad on page # 4

Wilbur Curtis Co., Inc. 758 (800) 421-5150 A leader in the industry for over 70 years, the Wilbur Curtis Company is a premier manufacturer of state-of-the-art specialty coffee and tea brewing equipment. See our ad on page # 7

March 2018

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Advertisers Index Company.................................................. Phone...................Web................................Page.................. Coffee Fest...... NAMA Add a Scoop Supplements.....................................(415) 13, 25

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AeroPress Inc...........................................................(650) 13 Brewista...................................................................(307) 13, 17.........................1111 Buhler Inc................................................................(763) 25


C2 Imaging/ Identabrew........................................(888) 13, 17 Cablevey Conveyors................................................(641) 13............................................................1628 Coffee Holding Company.......................................(800) 3...............................516 Colombian Coffee Growers Federation.................(305) 27 Costellinis.................................................................(877) 17 Don Pablo Coffee Roasting Company...................(305) 25 Flexicon Corporation...............................................(610) 14 Fres-co System USA, Inc.........................................(215) 5 Fuji Electric Corp. of America.................................(732) 4...............................................................146

Phone: 206.686.7378, see extensions below Publisher / Advertising Inquiries Kerri Goodman, ext 1 Director Educational Publishing Shane Gillispie, Managing Editor Libby Smith, ext 8

Homer Laughlin Cina Company.............................(800) 2 International Coffee Consulting Group.................(818) 25 Java Jacket..............................................................(800) 9, 17..........................706 Plitek........................................................................(847) 11 Primera Technology Inc..........................................(800) 25 Shore Measuring Systems......................................(765) 25

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Texpak Inc | Scolari Engineering............................(856) 28 The Coffee Trust......................................................(505) 25

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Tightpac America Inc..............................................(888) 17 Vessel Drinkware....................................................(855) 2 Walker Coffee Trading LP.......................................(713) 17 Waterlogic...............................................................(800) 25............................................................660 Wilbur Curtis Co., Inc..............................................(800) 7...............................622..........................758



For complete and updated show information visit our online calendar:

March 7-11

Natural Products Expo West, Anaheim, CA, USA

March 15-17

NCA Annual Convention, New Orleans, LA, USA

March 16-18

Coffee Fest Baltimore, MD, USA

March 21-23

NAMA One Show, Las Vegas, NV, USA

March 22-24

Café Asia and International Coffee & Tea Expo, Singapore

April 14-15

Toronto Coffee & Tea Expo, Toronto, Canada

April 18-22

Global Specialty Coffee Expo, Seattle, WA, USA

April 22-25

World Cocoa Conference 2018, Berlin, Germany

May 19-22

National Restaurant Show, Chicago, IL, USA

June 8-10

Coffee Fest Denver, CO, USA

June 12-14

World Tea Expo, Las Vegas, NV, USA

June 21-23

World of Coffee Europe, RAI, Amsterdam

June 30-July 2

Summer Fancy Food Show, New York, NY, USA

August 19-21

Western Foodservice & Hsopitality Expo, Los Angeles, CA, USA

August 19-21

Coffee Fest, Los Angeles, CA, USA

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March 2018


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