October-November 2018 | Vol. XXXI No. 7
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THE VIEW Sustainable Strategies
Addressing Local Issues With A Global Team: The Role And Power Of Collective Action
What Technologies Do I Need to Pay Attention To?
What Roasters Should Know About Processing
Key Challenges in Breeding Arabica Coffee
Trade Publications Remain Prime Target for Industrial Marketing, Branding
How to Use Instagram to Market Your Restaurant or Cafe
Bean-to-Cup for Fresh Brewed Taste
Experiencing the “Best of the Best” Lucky Me
Profiles of Women and Coffee
Profiles of Two Female Farmer Leaders in Rwanda
The Cold Brew Revolution
NAMA SHOW LISTINGS, NEW ORLEANS
Honors in Third Annual Ernesto Illy International Coffee Awards
The Righteous Barista
The GodFather of Cold Brew
When The Roaster is Late
Commercial Grade Bean-to-Cup Single-Serve Coffee Machine • Over 20 Adjustable Parameters to Customize Your Perfect Cup • Quality Cup of Coffee Every Time • Proven Grinder Technology • Easy Maintenance • Unique Brewing System for Rich Aroma • Paper-Less Filter Drip System • Suitable to locations such as cafes, hotels, offices, and restaurants.
30 AD INDEX/CALENDAR/WHO WE ARE Feature
Sustainable Strategies Fuji Electric Corp. of America
firstname.lastname@example.org | 50 Northfield Avenue, Edison, NJ 08837
THE VIEW Kerri Goodman
July 2018 | Vol. XXXI No. 5 www.coffeetalk.com
ENCE R E F F I D A 2018 MAKING
ince 2007, every July issue of Coffee Talk dedicates to highlighting organizations working within our industry to ensure coffee’s future. This year’s projects included: • Volcafe: Sustainable Development for Nariño Coffee Growers • Friendly Water for the World: Empowering the Women of Minova through Clean Water Technologies • Asociación Chajulense: Coffee Resiliency • Bloomberg Philanthropies: Women’s Economic Development • Lutheran World Relief: LWR Farmers Market Coffee • Grow Ahead: Reforestation and Revitalizing Coffee Production in Peru • Humankind: Humankind Beverage • Grounds for Health: Yirgacheffe: Grounds for Health Brings Cervical Cancer Prevention to Coffee’s Homeland • Hanns R. Neumann Stiftung North America: Coffee Kids • Crimson Cup Coffee & Tea and Save the Children: Project Name: Feeding and Teaching Children in Olopa, Guatemala • Project Alianza: Project Alianza • MOMbie Coffee: Feel Good, Do Good • Sustainable Harvest Coffee Importers: Partnering with roasters and value-driven coffee companies to create life-changing farmer impact • Cup for Education: Literacy Programs and Student Scholarships
Reforestation and Revitalizing Coffee Production in Peru Project Contact: Email: Phone: Project URL:
Alex Groome email@example.com 832-360-3027 growahead.org/give-trees-reforestation-and-revitalizing-coffeeproduction-in-peru/
Project Name: Reforestation and Revitalizing Coffee Production in Peru Country Most Impacted by Project: Peru Project Location Additional Information: In the heart of the mountainous Andean Páramos region of Peru. Project Impact: This project will impact 64 families and restore 85 hectares with regenerative agroforestry.
Project Description Grow Ahead has teamed up with Peruvian Norandino Cooperative to support families affected by “La Roya” blight—a coffee rust disease—and the rebuilding of their communities after extreme flooding through a farmer-driven agroforestry program. Grow Ahead, a crowdfunding platform that supports small-scale farmers and climate resiliency projects around the world, is collaborating with Heine Brothers’ Coffee, an organic and fair trade coffee roaster from Louisville, Kentucky, and green coffee importing cooperative, Coop Coffees, to raise additional funds. The project will benefit Norandino Cooperative,
one of Coop Coffee’s producer partners, aiming to revitalize coffee production in the region while supporting the conservation and reforestation of the local ecosystem. Norandino Cooperative and its producers are also committed to financially contribute to the project.
Planting and cultivating 135,000 coffee seedlings of a variety naturally resistant to coffee rust on 30 hectares. Cultivating 69,000 native tree seedlings in the first year for the reforestation of an additional 55 hectares. The creation of three community associations to monitor ecosystem health and to support with education and capacity-building around conservation.
Readers can help by Readers can support by directly donating to the campaign through the Grow Ahead crowdfunding link as well as by purchasing Heine Brothers’ “Traveler Blend” through their website (https://heinebroscoffee.com/) or in their shops.
VOTE ON THE PROJECT YOU THINK MAKES A DIFFERENCE
We will award the most liked project so that they can continue doing the work that changes the world.
CoffeeTalk cares and the project receiving the most votes will receive a $1000 donation from CoffeeTalk AND a Full Page ad in our December State of the Industry issue. Some of our winners who received the $1000 donation from CoffeeTalk: • World Vision: Women, Water, and Access to Credit • The Coffee Trust: The Food Sovereignty Cycle • A Heart for Guatemala - Literacy for All • Pueblo a Pueblo - Water, Sanitation, and Hygiene for Coffee Community Schools • Basic Health International - Transportable Gynecological Bed • Ernesto Illy Trieste Science Prize - Recognition and Distinction for Developing World’s Scientists And we are proud to announce our 2018 winner: Grow Ahead: Reforestation and Revitalizing Coffee Production in Peru!
Benefits Raising $46,700 will support the goals of the project, which include:
18 July 2018
Sustainable Strategies Addressing Local Issues With A Global Team: The Role And Power Of Collective Action
by Josh Edwards, Communications Manager, Global Coffee Platform
or coffee, sustainability is the only long-term strategy. And collaboration and innovative approaches are crucial to achieving this, especially during times of downward-trending prices and challenging market conditions. It is the reason why there are so many great initiatives and co-operations actively working to make the coffee sector more sustainable.
private stakeholders at a national level with those at the global level, the GCP is enabling the coffee sector to invest smartly in solutions tailored to local challenges, allocate resources more effectively, and shape government and company policies.
To get there, we need to ensure the viability of the coffee sector and this begins with the livelihoods of millions of coffee farmers and workers. Coffee farming needs to be profitable to guarantee there is a next generation of coffee farmers meeting the levels of demand projected for both 2030 and 2050 – while ensuring the conservation of nature. The effects from climate change are making it inextricably difficult for many involved and there is a plethora of other systemic issues which, although vary from country to country, all threaten the future of coffee. Such complex sustainability issues require new ways to address them. This is why hundreds of producers, exporters, roasters, NGOs, donors, governments and research have been working together via National Coffee Platforms in nine countries. These public-private platforms identify country-specific priorities and strategies to collaboratively address those sustainability challenges that are too big to be solved by one company or government alone. With platforms already operating in Brazil, Colombia, Indonesia, Tanzania, Uganda, Vietnam and now Kenya, with others underway in Honduras, Nicaragua and Peru, they have proven to be effective vehicles to align wide variety of stakeholders active in a particular country behind a common vision and set of goals for a sustainable, profitable national coffee sector. Most exciting is how members and partners of the Global Coffee Platform (GCP) have started to support some of these goals in the form of concrete, collective action initiatives in several countries. By connecting public and
Two powerful collective action initiatives that are currently open for broader stakeholder involvement include a 5-year project that sees traditional international market competitors such as Jacob Douwe Egberts, Keurig Dr Pepper, Nestlé, Ecom, and Olam International (among others) collaborate on addressing one of the most difficult issues in sustainable coffee production in Brazil – agrochemicals. Through extensive trainings, the roll-out of a digital tool, funding opportunities for scaling, and the measurement of adoption and progress, the initiative aims to see 55% of coffee growers in selected Arabica and Conilón regions meeting the various agrochemical-related best practices of Brazil’s Coffee Sustainability Curriculum. The other initiative, with an equally formidable grouping of leading coffee stakeholders including Nestlé, Swiss Development Cooperation, and Hanns R. Neumann Foundation, looks at equitable and sufﬁcient water availability in the Central Highlands of Vietnam. Through trainings on water management, roll-out of a weather-based farm management application, data analysis, and advocacy on government water policies through the Vietnamese Coffee Coordination Board, the initiative aims to see optimized water use for coffee production and enhanced water supply through managed aquifer recharge. To actively participate or to utilize the resources and tools generated by either of these GCP Member Initiatives (or to discover many more opportunities addressing issues in countries important to you), please contact GCP Director of Programs, Rogier Eijkens. firstname.lastname@example.org.
8 October/November 2018
What Technologies Do I Need to Pay Attention To? by Mark Calhoun & Jim Starcev PerfectCube
re you curious about the rapid pace of technological change and how it will affect your business? Sometimes it seems like every day a new “disruptive” technology has been developed that will forever change the world as we know it. There’s no doubt that technological change is growing exponentially and will continue to change business more rapidly and in ways we don’t yet imagine. But what do we need to pay attention to today in order to remain successful? At workshops and consulting engagements our clients ask for insight to technological change. Blockchain What it is Blockchain is a distributed ledger system. It records transactions in data “blocks” and “chains” them together securely with encryption that comprises public and private information as the data is updated. How it’s used The most commonly known use of blockchain technology is cryptocurrencies, especially Bitcoin. However, blockchain is being used, and rapidly growing in use, for any kind of transaction that requires a record of value and guaranteed authenticity, including coffee. What do I need to do about it? Most of the excitement around blockchain is around bitcoin and other cryptocurrencies. While it’s technically possible for retailers to accept cryptocurrency payments, it’s not convenient nor is the demand high. The technology is not geared for high-volume transactions. For now, don’t worry about accepting bitcoin or other cryptocurrency unless you just really think it’s cool. As those payment methods become more popular and the technology improves you’ll see it integrated into point-of-sale and payment systems. You might already be affected by blockchain technology on the supply side and not be aware of it. There are a few coffee producers who are using blockchain to ensure quality and value of coffee beans as they move through the supply chain. This can also help farmers get fair value. Automation What It Is You’ve probably seen or heard about the coffee-making robot and the Amazon Go stores where there are no cashiers. Automation is technology replacing a task that humans have been traditionally performing. How It’s Used Since the Industrial Revolution technology has been blamed for costing people jobs and today is no different. However, replacing tasks done by humans is usually more about efficiency than replacing people. What do I need to do about it? Pay attention to the why of automation technology in addition to the what. As mentioned above, applying automation is most often about efficiency. If you want to get a coffee-making robot, go for it, but it’s probably not going to be the most cost-effective solution to increasing your efficiency. What will be most effective? Maybe some of the following:
Mobile Ordering Everyone is familiar with Starbucks’ mobile ordering app and the success they’ve had with it. Most other brands are creating their own apps to gives customers the convenience of placing their order before they get to the store and avoiding lines. If you can’t afford to develop your own mobile ordering app there are some providers that have apps that specialize in coffee shops: CUPS, Joe Coffee, and Cloosiv are a few. If there isn’t a mobile ordering provider that covers your area find ways to make it easier for your customers to place their order and pick it up. Texting, web ordering and other options are possible. Labor Management One of the benefits of efficiency is to utilize all of your resources effectively. We highly recommend using scheduling/tracking software and measuring all your labor hours, even salaried employees. This enables you to track your labor to sales ratios. You should track them by the hour, so it’s easy to see where you are over/under-scheduled. Predictive Sales Being able to accurately predict your sales, and thus your staffing, helps your customers and your employees. Similar to labor, you should know your sales by the hour so you understand how to staff accordingly. But you should also be able to predict with some accuracy what your sales will be for the coming week. You compare last year’s sales to how sales are trending for the current period. You can do this with Excel but there are also some software programs that provide the data. As you can tell from the last two items, using data to increase your efficiency is important for customer and employee satisfaction. This brings up the last area of technology that is mentioned quite a bit lately. Artificial Intelligence/Machine Learning What It Is Terminator. No, not really, at least not yet. Artificial intelligence (AI) is machines (ie computers, software) that have the ability to analyze data, make decisions, choose an action/result, analyze the results and repeat. How It’s Used AI is being used in everything from shopping to weather prediction to driverless cars. Most of us benefit from it without being aware of it. When Amazon recommends purchases for you, that’s a machine learning algorithm that analyzes everything you purchase, and everything everyone else purchases, then makes recommendations without human input. Machine models analyze past and current weather patterns to predict what will happen in the coming days. What Do I Need To Do About It? Many providers are making artificial intelligence and machine learning available to anyone. As a result, expect AI and machine learning to be built into software programs in the future. You don’t have to be on the “bleeding edge” of technology to run a successful coffee shop, but it helps to be aware of the changes that are happening. Some of them are probably already impacting your business. In other areas you will need to be more proactive. The point of any technology should be to make sure that you are running your business as efficiently and effectively as possible, as well as delivering the best possible customer experience. Contact us with your questions at www.perfectcube.co!
10 October/November 2018
WHAT ROASTERS SHOULD KNOW ABOUT PROCESSING
by Rocky Rhodes
There is a new craftsperson in the supply chain.
or years now we have had the unique position as roasters to be the guardians of the most transformative part of the coffee supply chain. By applying heat and activating the chemical reactions we turn a grassy tasting agricultural product into a potential liquid masterpiece. We hand it off to a barista or consumer that will add water and their own transformative energy to create the final step in the coffee journey. The supply chain has many ‘unsung heroes’ that also add transformative value, but they are so far removed from that final cup, it is easy to overlook their efforts. Let’s take a quick refresher on who the actors in the supply chain are:
If you are lucky enough to get the opportunity to take it; CQI has a new set of classes just on processing coffee. The Q-Processing Program. There are 3 levels to this program. The first is the Processing Generalist. This is a 2 day overview class designed for ‘Urban students’ to help them better understand the complexities of processing coffee as well as to create some common language around communicating about processing. The level 2 and 3 classes are for those that actually do this work and the classes happen at origin during harvest. When you take the Level 1 Generalist course you will enter with an attitude of “Yeah, I know this stuff. I have been in coffee for years.” Well, prepared to be blown away because you probably don’t know as much as you think. One of the important aha moments is that this work is being done by people who value their craft as much as you do and want to get better. Here is one of the most functional tables from the class because it helps define the layers of processing in a much sharper and focused way.
(Graphic gratuitously stolen from CQI PowerPoint!) Right in the middle of this chain the coffee moves from Origin and arrives where we are. But the other half of this chain is what we will be examining in this article. Specifically we are going to examine the craft of being a Processor of coffee. Before we can view this transformative moment as a craft, we need to break down what actually happens at this step and what decisions are being made. Only then can we appreciate the complexity of those decisions and admire the craft. A processor represents a job function that takes the raw material of coffee and creates the exportable green bean. Sometimes they are in the employment of the Estate that grew the coffee. Sometimes they are in a community cooperative. They can also be an independent company or even be in the employment of the coffee exporter. The point is that it does not matter who employs them, it only matters that they understand their role and do it well. The job function requires a certain number of steps: There is some level of fermentation. The product must be dried to 11+/-1% moisture. The outer layers of the coffee cherry must be removed and the seeds must get sorted and classified. This is very clinical and when written like this seems a bit simplistic. This job is anything but simplistic! So here is where the ‘consuming country actors’ get very confused. There is a growing number of marketing terms being invented, (Thanks a lot Graziano!) to describe various types of processing that are clogging up the communication like Black Honey clogs a mechanical dryer. In an effort to create some industry standards, SCA and CQI have been assigning smart people to help classify what is happening to the coffee and what we should call it.
Another blatantly stolen table from CQI. If you look at the Technical name, you can see it is derived from a combination of the last layer remaining at the end of drying as well as what was done to the fruit. It gets more nuanced when we get to mucilage dried coffee. This is where people marketing coffee nuance drying style by leaving some or all of the mucilage on the parchment and invent names like ‘Golden Honey’, Black Honey’ etc. The level 2 class is done at origin where you are required to go to a coffee farm and then create all of the above coffees from the same raw material off the farm. You get to experiment with the difference just in things like spreading out a pile of coffee dry-fermenting vs. leaving it piled up. Understanding the little nuances that will make coffee form a particular profile is the craft of the processor. They will make choices on fermentation, pulping or not, processing as well as how to dry it based on what works in the conditions surrounding the processing plant. They will also know what works best for their coffee. So be a little humble and respect the actions of this unsung craftsperson. 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 October/November 2018
Key Challenges in Breeding Arabica Coffee by Burleigh Dodds Science Publishing
bout 60% of the annual world coffee production is harvested from Arabica (Coffea arabica).
Arabica coffee production will have to be at least 1 million tons higher in 10 years time to meet the expected increase in demand for quality coffees (ICO, 2016). At world average yields of 780 kg green coffee per ha over the last few years, this would require an additional 1.3 million ha of new coffee fields largely from freshly cleared forests. Narrowing the yield gap (difference between on-farm and potential yields) by increasing productivity per ha with some 20% will be a sustainable alternative to deforestation. However, climate change threatens the sustainability of Arabica coffee production. In Central-American coffee countries and Colombia, coffee leaf rust (CLR) epidemics caused serious crop losses in 2012-14. Breakdown of resistance to CLR has been reported in several countries, e.g. Brazil, Colombia, India, Thailand and China. Arabica coffee production is still based to a large extent on traditional cultivars developed long ago by line selection within the genetically rather narrow Typica and Bourbon populations, or in offspring of crosses between these two types, such as the Brazilian cultivar Mundo Novo. Besides, cultivars like Caturra, San Ramon, Sumatra and Maragogipe originated as single-gene mutants found in Typica or Bourbon coffee fields. Several traditional cultivars have a reputation for producing coffees of excellent cup quality and some are high yielding, but practically all are very susceptible to the major coffee diseases, which makes them increasingly difficult to grow for economic (costs of chemical disease control) and ecological (pollution by pesticides) reasons. Meeting the challenge Breeding programs implemented in Arabica coffee have basically the main objective of developing new cultivars with the potential of yielding optimum economic returns to coffee growers. Yield, plant vigor and quality, in combination with disease resistance and compact growth habit are main selection criteria. Variation in climate and soil, incidence of diseases and pests, cropping systems, socio-economic factors, market dynamics and consumer preferences further defines priorities given to selection criteria applied in specific programs.
Breeding methods depend primarily on the mating system and plant improvement goals. For the self-pollinating Coffea arabica the methods applied include: 1. Line selection, starting from available varieties, 2. Pedigree selection after inter-varietal crossing and often also backcrossing, 3. Multiple (3- and 4-way, etc.) crosses and backcrosses, repeated selfing or clones, 4. F1 hybrids between genetically divergent genotypes, 5. Interspecific hybridization followed by backcrossing and pedigree selection. Using these techniques, breeding efforts in several Arabica coffee producing countries over the past 50-70 years have resulted in a long list of innovative and distinctive cultivars including F1 hybrids perfectly suitable for economically and environmentally sustainable production of high quality Arabica coffees. Nevertheless, the likely increase of biotic and abiotic stress factors on coffee production in the near future due to climate change requires ever more complex genetic solutions. Breeders will have to combine classic selection methods with advanced genetic and genomic technologies in order to meet the challenge of developing new productive, disease (and pest) resistant and generally resilient (hybrid) cultivars for sustainable, climatechange tolerant Arabica coffee production. Durable resistance to CLR, by pyramiding dominant S H genes and exploiting mutants of pathogen-specific susceptibility genes, remains one of the top priorities in breeding programs of Arabica coffee. This is an excerpt from the book Achieving Sustainable Cultivation of Coffee published by Burleigh Dodds Science Publishing. To purchase, visit bdspublishing.com and use code CTM20 at checkout for 20% off of your order.
14 October/November 2018
Trade Publications Remain Prime Target for Industrial Marketing, Branding by Power PR
s trade magazines expand influence through online portals, the ability to target specific industrial prospects through feature length articles remains one of the most profitable forms of branding and lead generation Despite the increased focus on social media, tried-and-true industrial trade publications remain one of the best tools for reaching targeted industrial audiences. Now, as trade magazines continue to spread their influence through online portals, this influence is only getting stronger. With general content and articles that dominate major search engine rankings, trade publications are no longer simply about what goes in print. Today’s trade publications now have sophisticated online portals that offer magazine issues in digital edition format (flipbooks, laid out like the magazine) as well as greatly expanded online content that goes far beyond the information found in the pages of the latest print issue. For the generation that searches for much of its information online, these articles can get more “eyes” on them than ever before, often appearing at the top of the major search engine rankings. Within the posted content, which can range from news and new product announcements to industry trend articles, the holy grail of coverage are feature length (800 or more words) editorial articles that inform and educate the market while also potentially promoting a client’s product or service. When objective third parties are quoted, this type of feature article coverage can be one of the most powerful, credible forms of marketing in the industrial space today. “Trade magazine coverage – both print and now increasingly online – can deliver a powerful combination of branding along with direct lead generation,” says Jeff Elliott of Power PR, a company that for 27 years has written and facilitated placement of editorial features in industrial and commercial trade magazines. By way of example, Elliott cites the case of EonCoat, a developer and manufacturer of a new type of VOC-free, protective coating that prevents corrosion at industrial facilities. The longtime client of Power PR has benefitted from more than 200 articles in trade magazines print and online about its unique product offering. Over time, these articles have generated significant awareness and a substantial quantity of qualified leads. However, when a target prospect from a major water works company requested a meeting, Merrick Alpert, EonCoat’s president, says he was “stunned” when the engineer walked into the meeting with a prestigious trade magazine open to a feature article about his product and said, “This is why we contacted you. This is why we are here.”
works; or simply to create awareness for a product that is not known in the industry. “Many industrial companies have products that are ‘the best kept secret’ in their industry and they want to change that through feature length editorial articles in trades,” explains Elliott. The brass ring, however, is when these editorial articles include testimonial quotes that serve as credible third party endorsements. “There probably is no type of industrial marketing that is more credible than an article that includes testimonials,” says Elliott. “What that means is you can essentially harness the power of word-of-mouth and force multiply it out to a massive, targeted audience of prospects.” Best of all, in many cases posted trade articles remain online and at the top of the search engine results for years. So how do industrial companies secure feature article coverage in the trades? There are many avenues for generating feature article coverage, including directly approaching editorial staff, leveraging advertising buys or working with PR companies that facilitate such coverage. It also helps if the product in question is unique in some way, increasing its news value to editors. If it is not, then the article needs to successfully differentiate the item from the rest of the market. “Some manufacturers have a hard time initially verbalizing what is unique or interesting about their product. However, by going through a process of examining the primary benefits and how the product is different than other options on the market, this can often be formulated and included in articles. The secret, though, is to give the trade magazine what it wants – valuable content that informs and educates the market and not a blatant PR piece. “Trade magazines do not care about promoting a specific product or service. They want well-written, interesting and newsworthy editorial content,” explains Elliott. “However, if done correctly it is possible to include details of the benefits of a product and even testimonials within the context of such articles.” This “skill” in writing full length features that serves both the goals of the magazine and includes some promotion is one refined over time based on experience working with editors and understanding what will be seen as “too much.” “Most companies have hit a ceiling where the only types of articles they post on their sites or get in trade magazines are short news articles or product releases that are 2-5 paragraphs long with a photo,” says Elliott. “These types of articles are more of a ‘formula’ and really don’t impart much information.
Alpert says the engineer then began to refer to specific content in the article: Here are some tanks you coated that are similar to ours; this person in the article was quoted as saying the coating eliminated rust, here are the benefits we like about your product…
In short, the ability to create feature length editorial style articles requires a different approach and level of expertise. But when done properly, feature articles can be a win-win situation for both trade magazine and industrial company looking to promote its product.
“The prospective customer had not only read the article, but also really internalized the benefits of the product that were reflected in the article,” says Alpert.
“As trade magazines continue to grow in influence and scope online, they remain one of the most trusted information sources for today’s engineers, buyers, plant managers and manufacturers. And that’s still the name of the game today – getting valuable, well-written information in front of potential prospects.”
According to Elliott, this is the power in feature length editorial coverage – the ability to explain in depth the value proposition of a product or service; to explain why a prospect should pay more for a product upfront because it saves money in the long run; to explain how a difficult-to-understand product
For more info about Power PR call (310) 787-1940, email email@example.com or visit www.powerpr.com.
How to Use Instagram to Market Your Restaurant or Cafe by Arik Caderamanpulle, Chief Digital Officer, OpenSimSim, https://opensimsim.com/
arketing can be an arduous and expensive process but it doesn’t have to be that way. With a daily active user base of over 500 million, Instagram is a great platform that you can use to market your restaurant or café. But there’s a catch; over 95 million posts are made daily. For Instagram to make any noticeable difference in your business, your post has to stand out. The objective is to publish content in the form of pictures that will help increase sales in your brick and mortar store. So without any further ado, here is how you can use Instagram to successfully market your restaurant or café: 1.
The content: According to a recent study, 75% of people purchased a product because they saw it on social media – which makes it even more important that you double-check what you post. Your photos should include things that define your business and make it different from competitors. Things like events, contests and obviously, food. And remember, just because people tend to buy things they see online, you cannot get carried away with posting advertisements. You have to maintain a healthy balance between promotional posts and posts that engage your followers. Speaking of engaging your followers…
Engage with your followers: The people who follow or see you on Instagram are the ones who are likely to go to your restaurant and order something. So, it’s very important that you engage with these people. Post questions like “Tacos or Burgers?” or ask what people thought of the latest karaoke night. Replying to comments not a lot of businesses do but it’s something very personal and shows customers that you really do care.
Aesthetically pleasing photos: One thing that needs to be done absolutely right when it comes to Instagram, it’s the photos. Higher quality equals to more views. Make sure that the lighting is great, the background is clean, and the composition is done right. There are a host of applications available that can be used to edit your pictures; try some of them and choose the one you are most comfortable with.
Well-researched hashtags: Hashtags were all the rage back when apps like Instagram first came out, now though the fire has simmered down. But that doesn’t mean that hashtags are useless now. Hashtags are still a great way for people to find stuff but more importantly, hashtags are a great way for people to find YOU! Think from the perspective of a customer and what they might search for. Incorporate such hashtags in your caption for maximum visibility.
Make it live: Making food is an art and your customers will love to see how all these masterpieces are created. Ask your customers what their favorite dish is every week and post a video of it being made. Or live stream an event that might be going on in your place of business or even near it. The possibilities are virtually endless – use Instagram’s video and live feature to show your followers what happens behind the curtain.
Frequency: Quality over quantity, always. There is no “right number” of posts that you should make each week but try to post at least once a day. Always be on the lookout for things to post but never force it. Don’t publish low-quality and low effort content. In fact, be very picky when it comes to posting.
When: Make the effort and find out about the schedule of your target audience. If you run a sports bar, your audience might largely be working adult males, so there’s no point in posting at 4pm on a Monday since most of them would still be working. Posting during lunch breaks or after office hours would be ideal if you run a café, especially near a corporate office complex.
Promoting campaigns: No matter what line of business you are in, you can never let occasions and festivals pass by. You must capitalize on every opportunity. Let’s say you own a bakery and Mother’s Day is right around the corner. You can create a campaign that promotes gifting moms a beautiful box of Mother’s Day-themed pastries using Instagram. Additionally, you can also create a timer or a countdown for upcoming special days.
“Theme” your page: Instagram doesn’t actually allow users to have themes but don’t let that stop you. The sky’s the limit. You can “theme” your Instagram profile by using similar style filters. Try to have a similar tint to each of your photo. Alternatively you can completely skip using any filters. The goal is to have pictures that look similar in style. You want people to be able to distinguish your photos easily from others in the feed and the key to that is consistency. 10. Measure your success: All of this effort and time will lead to some data – data that can only be used when someone analyses it. But once you analyze that information, you get valuable insight into how your company is doing in terms its online presence. You can use tools to see which or what kind of posts are doing better than others and use similar strategy to promote your business on other platforms. You cannot afford not having an online presence. Almost every business is promoting their business online and it’s imperative that you do too and do it better.
18 October/November 2018
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InfinityRoast™. A new dimension in coffee flavor creation. Let the InfinityRoast™ coffee roaster inspire your product innovations and assist you in creating traditional and non-conventional roasting profiles for customized flavor characteristics and physical bean properties. Have a question? Let’s talk about it. firstname.lastname@example.org
Innovations for a better world. 19 Oct half page.indd 1
8/28/2018 11:25:36 AM
Experiencing the “Best of the Best” Lucky Me
by Kim Richards
owners and the children of those who work hard to harvest will look other places for work that gives them more of an incentive and an ability to survive. Second, there was the presentation on climate change that is affecting coffee and many other agricultural products. Being from the Seattle area this is alarming to me as we love our coffee that is significantly impacted by warming as are products like barley, which is a primary ingredient of beer. Seattle seems synonymous with coffee and beer. The area where coffee is grown is changing rapidly. Along with that it is becoming ravaged by disease more frequently as warming occurs.
ecently I had the exceptional experience of attending illy Coffee’s “Best of the Best” 2018 Ernesto Illy International Coffee Award (EIICA) judging and presentation. The judging was conducted by an international independent jury of top culinary and coffee experts through several different presentations of the coffee. Espresso, drip, and cold brew were all part of the tasting. There was lots of slurping, writing, smelling and quiet deliberation. For one relatively new to the experience I was impressed with the seriousness of the setting. However, I had to realize this was an international award with very high prestige. Just to be included in this competition was an incredible honor. The awards were to come the next day. The setting was the United Nations with speakers from the United Nations, Andrea Illy, Anna Illy and illycaffè CEO Massimiliano Pogliani. Upon walking into the room, I was immediately struck by the colorful attendees. They were growers from Rwanda, Ethiopia, Costa Rica, Brazil, India, and other beautiful places. It put coffee into that global experience around one commodity. The first speaker talked about the importance of making coffee a sustainable product. As most people are aware, coffee and its production are being hammered from many sides. First, is the fact that to sustain its production it has to be profitable. If one cannot make a profit the children of the plantation
Finally, as these issues confront the coffee industry we will see movements of people looking for basic survival. That in itself could be devastating to an industry that runs close to the margins. Andrea Illy also talked about these impacts with clarity. His presentation was interesting, provocative and all were left with a new perspective on the importance of the environment. When Anna Illy talked, it was heartwarming as she made all in the audience
appreciative of the work the plantation owners, growers, and harvesters provide. The look in her eyes and the tone of her speech carried such a message of caring. As the award-winning plantation owners came up to receive their awards, which by the way was a very cool looking coffee cup in a trophy format along with a glass plaque to be displayed back at home, I was struck by the difference in age, gender, nationality, and origin of the various winners. There were no losers. The joy on their faces as the winners were announced and they came to the podium to accept their awards was priceless. The cheers and clapping and a few tears were contagious. All left with a great appreciation for the Illy family bringing all these diverse people to New York to celebrate their accomplishments. This family has done so much for the coffee industry over the years. Doing a little research on the family, I found that Francesco Illy developed a packaging system in pressurized containers to keep coffee fresh. Mr. Illy also developed the first automatic coffee machine as well as the coffee pod. This is a family that has devoted time and effort to make coffee what it is today. As a friend of mine says, “Coffee is a primary food group.” Let’s hope that this wonderful drink and the philanthropy of the Illy family continues well into the future. They care.
Cup for Educationâ€™s mission is to help poor, rural coffee communities around the world build schools within their communities, and assist in providing them with teachers and the basic tools needed to educate the future generations of coffee farmers. Remember those back to school adventures shopping for your new loose-leaf or spiral notebook, the perfect pencil case, or the coolest book covers? In in these rural communities there are no pencils to put in those cases, nor books to cover. The children in these areas do not have the basics. With our help though, they can have the materials they need to study hard, create a better future, improve their coffees, their lives, and their countries. A little goes a long way in these countries. For $1,900 you can sponsor a teacher for an entire year in Nicaragua. You can put a roof on a school for $500. Imagine how many pencils $25 can buy. Books cost money, and many of the schools do not supply them to the students. These are just some of the ways your donations can help. Please join in our cause of improving the educational situation of our partners in this wonderful industry of coffee. As we send our kids off to school with their backpacks weighted down with books after downing our morning java, letâ€™s give a thought to who picked the beans, processed them, and helped create that wonderful brew.
Library created through raffle held at SCAA 2003. Jinotega, Nicaragua
Cup for Education is a non-profit organization with 503(C) tax-exempt status. 100% of all donations go to our projects.
Donations can be sent to: Traveling Library in Chacaya 2013. The Traveling Library was created to bring story hours and book kits to rural schools in Santiago Atitlan.
Cup For Education 3475 Victory Boulevard Staten Island, NY 10314 Or Paypal at www.cupforeduction.org www.CoffeeTalk.com
The teacher on the right was sponsored by Coffee Holding Company (Brooklyn, NY) through a Cup for Education project
Profiles of Women and Coffee Profiles of Two Female Farmer Leaders in Rwanda
by Ruth Ann Church, President, Artisan Coffee Imports
n this month’s column, Ruth Ann Church, president of Artisan Coffee Imports (www. ArtisanCoffeeImports.com), brings a glimpse into the lives of two female farmer leaders in Rwanda.
Marthe Uwiherewenimana has been a primary school educator and coffee farmer for years in Rutsiro, in the Western province of Rwanda. With her 1,200 coffee trees, (a half hecatre) Uwiherewenimana has long been a member of the Kopakama cooperative with 800 male and female farmers. She was proud to be a founding member of the cooperative’s women’s group called Ejo Heza. Formed in 2011, the 320 women grow coffee on a community plot. In 2012 Marthe became the cooperative board’s secretary and she served in this role for 6 years. In January 2018, Uwiherewenimana was elected to be president for a two-year term. She is the first female president of Kopakama and Kopakama is now one of the few cooperatives in the country with a female board president. Church asked Uwiherewenimana whether the fact that she’s a woman adds any unique elements to her leadership role. She commented on how “gender” as a topic entered and changed their rural culture. She said, “gender encourages men to include women in all aspects of what they do, including sharing what they earn. Before, all income was managed by the men. Then gender started to help the men understand that the women need to play a part.” Last year, the women were very happy when Ejo Heza members received a premium from Artisan Coffee Imports, ($.136/lb green). Especially for the women who do not have a spouse, the extra income is very impactful. When Church asked whether Uwiherewenimana received the premium also, she said “yes”. She, like the other women, was so happy that day the premium was distributed. She looks forward to continuing to partner on ways to increase quality and keep those premiums coming. Marthe Uwiherewenimana, newly elected president of Kopakama cooperative.
Patricie Mukagashugi, (left) with fellow officers of a new women’s cooperative in Rulindo.
Patricie Mukagashugi resides in a central district called Rulindo. During an interview with Church in August, she shared that she learned to value the land at a young age. She grew up during a time in Rwanda when women of her background were not allowed to progress past primary school with their education. But before she got married and before the genocide in 1994, she bought some land. Then after the genocide, she and her husband planted 1000 coffee trees on that land. In Rwanda, 1000 trees means one is a “large farmer” and thus it is not surprising that Patricie was asked to take a leadership role when Sustainable Harvest Rwanda started organizing savings and credit groups in the Rulindo area in 2017. With savings, Mukagashugi was soon able to buy coffee seedlings – 282 of them. She owns these trees herself, whereas she considers the 1000 trees jointly owned with her husband. Now Mukagashugi will also lead a new coffee cooperative. The Rwanda chapter of the International Women’s Coffee Alliance (the RWCA) recently purchased 1.4 hectares of land near the washing station, which is near Mukagashugi’s land. They asked Mukagashugi to help select the 30 women who will form the first members of a new coffee cooperative that will farm this land. When Church asked Mukagahsugi about the long-term benefits, she said she hopes the coffee cooperative project will bring financial benefits to the women, “to help them graduate from poverty.”
With women like Mukagahsugi and Uwiherewenimana leading the way, it seems highly likely that their goals will be achieved, and coffee will play a big part. October/November 2018
The Cold Brew Revolution The GodFather of Cold Brew
by Strother Simpson, Brew N Bottle
Photo credits @helengreydobrenski Pastries @rustica_bakery Glass and plate @kitchenworksbc
Since cold brew has less oil and acid, it is much easier to distinguish the attributes of single-origin coffees such as a Guatemalan (nutty and chocolate notes) or Ethiopian (blueberry or other fruity flavors). What’s the use of paying more for high-quality coffee if you won’t be able to taste the subtle characteristics that make it special? Brewing New Ventures My parents transformed their garage into a workspace and individually assembled and packaged every cold brew coffee maker before hand-delivering it to the post office. In the ‘70s and early ‘80s, there were very few coffee shops, and the majority of the cold brewers were sold through kitchen and hardware stores. In 1987, my wife Mary Frances and I took on the family business. We rebranded the packaging and started promoting the cold brewing method as a way to make delicious iced coffee beverages at home or in gourmet kitchens. We traveled the country pitching cold-brewed ice lattes at specialty food shows. If we could get someone to taste our cold brew, we made the sale!
4 Years of Cold Brew Coffee Toddy Simpson was a creative entrepreneur who seemed to have a stream of new business ideas constantly brewing in his mind. As his son, I looked up to him figuratively and literally - he was a grand man at six and a half feet tall. Even though he was busy, he loved to sit and visit with anyone who would enjoy a hot cup of coffee with him. Unfortunately, his wife Betty was not able to enjoy this coffee ritual without her stomach becoming irritated. My father started to pursue a smoother, less acidic cup of coffee using skills he learned from Cornell’s College of Chemical Engineering. He discovered that brewing at high temperatures extracts a large percentage of undesirable acids and oils which led him to start experimenting with cold brew. He found that cold brewing produced a cup of joe that had 66% less acid and oil than the hot brew alternative. In 1964, he launched a coffee revolution with his patent of the first cold brew coffee maker. Some Like It Hot Cold brew coffee is naturally a delightful iced beverage, but it was originally created to be enjoyed hot. Unlike a traditional cup of coffee that becomes undrinkable at room temperature, cold brew remains ultra smooth as it cools. This advantage of cold brew particularly appeals to today’s busy coffee aficionados who want a hot cup in the morning but don’t have the time to finish it before it reaches room temperature. I have been involved in many extensive tests comparing cold-brewed hot coffee to hot-brewed hot coffee, and the results are clear: cold-brewed hot coffee overwhelmingly comes out on top. In a 2013 McDonald’s focus group test, 84% of the consumers preferred the cold brew served hot rather than traditional hot coffee.
Iced coffee beverages were still an odd concept to most people back then. Slowly but surely, folks caught on. In the late 1980s, we added a small chain called Starbucks (perhaps you’ve heard of it?) to our customer list. Many coffee shops and chains soon started buying our cold brewer to produce their signature iced coffee drinks behind the counter. In 1988, we started producing cold-brewed coffee and tea concentrates so that companies could make their own unique beverages quickly without having to utilize a cold brewing system. Before we ultimately sold the company, we developed and produced concentrates for major chains such as Seattle’s Best, Peet’s, Honest Tea, Arizona, Caribou Coffee, and many others. In 2015, I started a new cold brew adventure. My developmental company, Brew N Bottle, formed an alliance with a large, SQF-certified manufacturing facility to produce custom cold brew coffee and tea products that taste as if they were brewed fresh at a local coffee shop. Many beverages on the market deteriorate very quickly and become sour. Our revolutionary process slows down the pH drift that is common in many of the products that are on the shelf today. Our facility has the ability to fill totes or drums with bulk concentrates as well as plastic and glass bottles, bag in box, for ready to drink beverages. Several decades ago, cold brew coffee existed exclusively to be served hot. I’m not sure my father could have imagined that people would be flocking to coffee shops for cold brew in dozens of forms, including ready-to-drink cans, iced lattes, and the latest nitrogen-infused cold brew served from a tap. It has been quite the journey, and I am looking forward to what is on the horizon for the cold brew revolution. Strother Simpson, Brewnbottle.com, 432-413-1804
24 October/November 2018
Please Make Sure to Visit These NAMA Exhibitors
Follett Corporation follettice.com
Follett ice machines feature chewable, bite-sized ice that adds a new dynamic to drinks. Preparing iced coffees, teas and smoothies has never been easier.
907 (800) 523-9361
See our ad on page # 27
Fuji Electric Corp. of America fujiel.us/2KfmXKD
Fuji Electric offers commercial grade single-serve bean-to-cup coffee machine with 20 adjustable parameters for your perfect cup and easy maintenance.
516 (732) 560-9410
See our ad on page # 4
Waterlogic 803 waterlogicdealers.com (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 # 29
NewsBites BEST Camera Sorter in the Market: Xeltron’s XV Model. High Production, Small Footprint, Excellent Sort XELTRON®, world leader in color sorters, presents its most advanced CAMERA model. It has the BEST price/volume/ footprint ratio option in the market, achieving a cleaner accepted grain and less good grain in the reject in a single pass. Each tray sorts up to 3 to 4.5 ton/hour, depending on the model, for a sorting capacity of 2.2 to 13.5 ton/hour, covering the needs of the small, medium and large producers. The XV model uses the latest generation in-line scanning CAMERAS and the latest generation in PCB and electronic components. Xeltron’s XV-CCD priority software is the most USER-FRIENDLY in the market, designed to be programmed with minimal technical training. Its cutting-edge industrial parts lower the probability of failure, reducing idle time and lowering annual maintenance costs, increasing the hours of continuous operation. OPTIMIZE your PROFITS by accelerating your RETURN in investment. Please visit http://xeltron. com/ for more information.
UPAC2 Receives BPI “Component” Compostability Certification For Its Single Serve Coffee Pod UPAC2 Inc. Rogers, MN has received BPI https://www. bpiworld.org/ compostability certification for its brown cup and filter (not including the lid) used as a component in the coffee pod/ capsule market. This does not certify the complete Compo Cup but does include the outside cup and internal filter which can be composted in commercial composting facilities. BPI certifies to ASTM 6400, which requires products to disintegrate during composting in 12 weeks or less, and includes rigorous tests on plant toxicity and heavy metals. Both the cup and filter are made from compostable materials derived from plant based, annually renewable resources. The cup was developed to provide coffee companies a compostable alternative option to the oil-based plastic cups. UPAC2’s
brown cup and filter are made from a special blend of compostable materials, provides a shelf life of up to 1 year. The cup has been commercially available for the past year. Gento Coffee Presents Freshly Roasted Coffee Delivered From Guatemala To Your Door Gento Coffee launched its new website and monthly coffee subscription. With the launch of the new platform, the vision is to revolutionize the coffee value chain by providing the world with direct access to the best coffees produced 100% at the origin, Guatemala. 100% Origin Coffee means that the product is grown, roasted, and packaged in the country of origin. Gento Coffee’s model seeks to break away from the current antiquated and inefficient market dynamics, leaving more value added in the producing country, and assuring farmer prosperity through a more efficient trade model. Coffee is stored in parchment and freshly roasted to-order to guarantee absolute freshness. Gento Coffee seeks to improve conditions in farming communities through the following efforts: • Better incomes for farmers, 100% transparency. • Education and training programs for producing partners. • Profit-sharing that invest in programs of education and food security in the communities from which Gento Coffee sources coffee. For more information, visit http:// gentocoffee.com. Brewista® Innovation Chalks Up Another Win! Brewista’s laser-engravable cupping bowls took 3rd place in Coffee Fest’s Best New Product competition. This is the fourth Coffee Fest in a row in which Brewista has won. Brewista brought innovation to something as banal as a cupping bowl. Lighter colored coffee will often be judged as having a lighter taste when sampled from a light colored cupping bowl. Brewista Cupping Bowls are glazed black inside and out to negate visual taste influence. Perhaps best of all, included cupping bowl lids can be laser engraved with a roaster or coffee shop logo! Roasters and shops can reinforce their brand displaying it proudly with their coffee. Available at www.mybrewista.com.
Several Awards Served Up at Coffee Fest Los Angeles Photo by Heather Hitt-White Light Design
Over 8,500 specialty coffee & restaurant professionals gathered for Coffee Fest Los Angeles August 19-21, 2018 discovering innovative products, equipment, business services, resell merchandise, coffee, tea, food and much more. For the first time ever Coffee Fest, the Western Hospitality & Foodservice Expo and the Healthy Food Expo West were side-by-side, giving attendees more access to valuable profit-boosting resources. First Place finishers: Latte Art World Championship Open: Ujae Lee - New York, NY. America’s Best Espresso: Augie’s Coffee - Redlands, CA. America’s Best Cold Brew: Still – Reborn Coffee – Irvine, CA. Nitro – Gen Brewing – Upland, CA. Product Showcase: Best Consumable - Just the Cheese - Aged Cheddar. Best Non-Consumable – Bellissimo Coffee Advisors - Digital Downloads. People’s Choice – Tsunami Beverage – Tsunami Energy Concentrates. For more information, visit https:// www.coffeefest.com/blog/newsand-highlights/post/several-awardsserved-up-at-coffee-fest-los-angeles.
of distinct advantages: • Print Speed: best-in-class throughput at up to 4.5” per second. • Print Quality: On the LX910 banding is virtually eliminated – even on the faster print speeds. • Interchangeable Dye or Pigment Inks. LX910 sells for MSRP $2695.00. It is now available on Primera’s online store at primera.com. Waterlogic Acquires Minnesota Water and Water Engineering Technologies Waterlogic, a leading global designer, manufacturer, distributor and service provider of purified drinking water dispensers, is pleased to announce the acquisitions of Minnesota Water and Water Engineering Technologies. Minnesota Water, based in Maplewood, Minnesota, has been a leading provider of PHSI point-of-use water coolers since 2012. The acquisition provides Waterlogic with a direct operation in the Minneapolis-St. Paul area, increasing Waterlogic’s direct service and sales presence to 50 markets throughout the U.S. and Canada including all the top 40 U.S. Metropolitan Statistical Areas. More on the M&A process can be found at www.waterlogic.com/ en-us/merger-and-acquisitions or by reaching out directly to our M&A Team.
Primera Introduces LX910 Color Label Printer LX910 is Primera’s fastest-ever desktop color label printer. It can handle labels as wide as 8” and as small as 0.75”. This latest addition can WHOLESALE TEA print a 4” x 3” label with 50% coverage in less than 6 seconds. In addition, ink costs are the lowest ever from Primera because of its ultra-high capacity ink EMPIRE TEA SERVICES cartridge. On the same 812.375.1937 4” x 3” label, cost per WWW.EMPIRETEA.COM label is around $0.03 SALES@EMPIRETEA.COM (USD) each. Typical applications Loose Tea and include product labels Pyramid Sachets. for coffee, wine, water, bakery, hundreds of 250 Flavors other specialty foods. Bulk Tea Compared to other Iced Tea printers that are Private Label comparably priced, Tea Eduction LX910 has a number
TIGHTPAC AMERICA, INC. 888.428.4448 WWW.TIGHTVAC.COM We offer the largest selection of vacuum sealed containers in the world! We have developed a patented vacuum open and close system that acts exactly the same way as a one-way degassing valve, allowing natural gasses to escape without allowing oxygen in. Perfect for Coffee & Tea, guaranteeing freshness & flavor. Simplicity that works.
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The compact, drainless 7 and 15 series produce 100 lbs a day of consumer-preferred Chewblet® ice. Visit follettice.com
Honors in Third Annual Ernesto Illy International Coffee Awards
offee Grown by Rwanda’s Ngororero Coffee Washing Station Awarded Both “Best of the Best” and “Coffee Lover’s Choice” Honors in Third Annual Ernesto Illy International Coffee Award After rounds of blind tastings by an international independent jury of top culinary and coffee experts, illycaffè announced that coffee beans grown by Rwanda’s Ngororero Coffee Washing Station, represented by Ms. Philotée Muzika, were designated “Best of Andrea Illy, Chairman of the Best” in the third annual 2018 Ernesto illycaffè, presents the 2018 Illy International Coffee Award (EIICA). The Ernesto Illy International award winner was chosen from among the Coffee Award to Rwanda’s world’s top lots from the 2017/2018 harvests Ngororero Coffee Washing in nine countries. A separate “Coffee Lover’s Station, represented by Ms. Choice” award, presented by United Airlines, Philotée Muzika, designating was also conferred to Ms. Muzika on behalf of their coffee beans as “Best of Ngororero Coffee Washing Station. the Best.” Alongside Rwanda, coffee beans from Brazil, Colombia, Costa Rica, El Salvador, Ethiopia, Guatemala, India and Nicaragua were chosen to compete as finalists, following intensive analysis at illy’s Quality Lab at its Trieste, Italy headquarters. All nine finalists, spanning four continents, are ingredients in the legendary illy blend, celebrated for decades for its unparalleled richness, complexity and consistency. “It is an honor and a pleasure to recognize Ngororero Coffee Washing Station and Ms. Muzika for their achievement, and that of all of our finalists, who are focused on producing the highest-quality coffee through sustainable methods,” said Andrea Illy, Chairman of illycaffè. “This week celebrates an
even greater theme, and that is the enormous dedication, pride and talent of the world’s 25 million coffee-growing families, who fill our cups, and replenish our souls, every day.” The panel of tasting, culinary and coffee experts from around the world took on the task of choosing this year’s “Best of the Best” bean, based on criteria including aromatic richness/complexity, balance/elegance and aroma intensity/strength included: Mark Pendergrast, Owen Dugan, Alfio Ghezzi, Peter Giuliano, Kerri Goodman, Antonia Klugmann, Sunalini Menon, Niko Romito, Adam Sachs, and Ernesto Velasquez. The “Coffee Lover’s Choice” award, presented by illycaffè CEO Massimiliano Pogliani on behalf of illy partner United Airlines, was determined by a demanding jury of its own: over 1,500 discerning visitors to flagship illy cafè locations in Kuala Lumpur, London, Milan, Paris and San Francisco, and at special events in Athens and New York City, all of whom tasted coffee prepared from the same beans as for the expert jury. “It all starts with the unique illy blend, developed consistently year after year, that gives us deep knowledge of the coffee origins combined with our direct trade model that works closely with coffee growers to produce the highest quality Arabica beans,” said Pogliani. “Next year, we plan to continue expanding our Authors’ Notes program, an exclusive experience for illy fans that centers around tasting and purchasing the nine finalist coffee lots from the 2018 awards at our illy cafè shops.” Twenty-seven grower representatives from the nine finalist countries, many visiting New York City for the first time, also participated in a coffeespecific seminar hosted by Chairman Illy and representatives from the ICO and UNIDO at the United Nations that covered topics including growing practices, business management and climate change.
AeroPress Movie Debuts A documentary by European Coffee Trip exploring the story of the AeroPress coffee maker has made its long-awaited debut. In AeroPress Movie, viewers get to know AeroPress
inventor Alan Adler, the team behind the World AeroPress Championship, and many more people who are part of the AeroPress story. From AeroPress headquarters in Palo Alto, California, to the site of the 2017 World AeroPress Championship in Seoul, to W.A.C. HQ in Melbourne, viewers will see the extraordinary story of the AeroPress unfold. The documentary’s United States premiere was on October 19th at Fellow Products in San Francisco. At the sold-out screening, attendees enjoyed the film and a Q&A with Alan Adler. For more information and to find an AeroPress Movie screening near you, visit https://aeropressmovie.com/. Contact: Constance Adler, Marketing Coordinator, AeroPress, Inc. e: email@example.com t: (650) 493-3050. Ales Pospisil, AeroPress Movie & European Coffee Trip e: firstname.lastname@example.org t: +420 605 218873.
HOST 2019, Between Business and Trends With just under 12 months to go before the ribbon is cut, preparations have already been underway for some time for HostMilano, the leading professional hospitality event organised by Fiera Milano. And now they are getting into top gear, ready to launch this 41th edition of the event, offering even more business opportunities, at fieramilano October 18 through 22, 2019. 975 companies have already confirmed their participation, 46% of which
come from more than 40 foreign countries; the best represented countries include Germany (16% of all international exhibitors), Spain (14%), France (9%), the US (8.2%) and the UK (6%). In terms of macroareas, Professional Catering – Bread, Pizza and Pasta accounts for 48% of all exhibitors, while Bar, Coffee Machines, Vending Machines – Ice Cream, Pastry Shops – Coffee and Tea represents 23% and Tableware, Furnishings & Technology accounts for the remaining 18%. Please visit host.fieramilano.it/en/events-2019.
The Righteous Barista When The Roaster is Late
by Eva Avenue, Publisher of the Nightly Noodle Monthly and editor of the Sweetwater Morning Monthly Florida Coffee Zine for Sweetwater Organic Coffee Co.
28 October/November 2018
BR PACAND & just KAG IDE in@ N I just NG & TITY goo M O DESI dde sign RE GN .net
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Advertisers Index Company.................................................. Phone.................... Web.................................................... Page......... NAMA Booth Brewista...................................................................(307) 222-6086.........mybrewista.com..................................................29 Buhler Inc................................................................(763) 847-9900.........buhlergroup.com.................................................19 C2 Imaging/ Identabrew........................................(888) 872-7200..........c2spark.com/beverage-dispenser-branding/..29 Cablevey Conveyors................................................(641) 673-8451...........cablevey.com.......................................................17 Coffee Bags Outlet..................................................(614) 859-6125...........coffeebagsoutlet.com.........................................29 Coffee Holding Company.......................................(800) 458-2233.........coffeeholding.com...............................................13, 21 Colombian Coffee Growers Federation.................(305) 532-7950..........federaciondecafeteros.org..................................31 Costellinis.................................................................(877) 889-1866..........costellinis.com.....................................................29 Don Pablo Coffee Roasting Company...................(305) 249-5628.........cafedonpablo.com...............................................15 Eastsign Intâ€™l Ltd.........................................................................................eastsign.com........................................................19 Empire Tea Services................................................(812) 375-1937............empiretea.com.....................................................26 Follett Corporation..................................................(800) 523-9361..........follettice.com.......................................................27................................. 907 Fres-co System USA, Inc.........................................(215) 721-4600..........fresco.com............................................................11, 15 Fuji Electric Corp. of America.................................(732) 560-9410..........fujiel.us/2KfmXKD................................................4...................................516 International Coffee Consulting Group.................(818) 347-1378............intlcoffeeconsulting.com....................................25 Java Jacket..............................................................(800) 208-4128.........javajacket.com.....................................................15, 23 Juice Solutions Inc/ Add a Scoop Supplements...(415) 382-6535...........addascoop.com....................................................25 North Atlantic Specialty Bag..................................(773) 504-2593..........northatlanticbags.com........................................29 Primera Technology Inc..........................................(800) 797-2772..........primeralabel.com................................................25
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Shore Measuring Systems......................................(765) 769-3000.........moisturetesters.com...........................................19 State Farm Insurance.................................................................................st8.fm/bizinsurance.............................................7 Texpak Inc | Scolari Engineering............................(856) 988-5533.........scolarieng.net......................................................2, 32 Tightpac America Inc..............................................(888) 428-4448.........tightvac.com........................................................26 Vessel Drinkware....................................................(855) 833-7735..........vesseldrinkware.com..........................................23 Vita-Mix Corporation..............................................(800) 437-4654.........vitamix.com.........................................................9 Waterlogic...............................................................(800) 288-1891..........waterlogicdealers.com........................................29................................ 803 Xeltron SA................................................................(254) 935-8766.........xeltron.com..........................................................29
For complete and updated show information visit our online calendar: http://coffeetalk.com/industry-calendar/
Ninth TriestEspresso Expo, Trieste, Italy
82 Asoexport Cartagena 2018, Cartagena, Colombia
Brazil World Coffee Championships, Belo Horizonte, Brazil
Allegra World Coffee Portal CEO Forum, Los Angeles, CA USA
November 8-10 Global Coffee Sustainability Conference 2018, Belo Horizonte, Brazil
Seoul International Cafe Show, Seoul, Korea
The Los Angeles Coffee Festival, Los Angeles, CA USA
The 2018 World AeroPress Championship, Sydney, Australia
India International Tea & Coffee Expo, Kolkata, India
November 29-December 1
6th WORLD TEA & COFFEE EXPO, Mumbai, India
The Milan Coffee Festival, Milan, Italy
Sigep, Rimini, Italy
The NAFEM Show
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