Winter 2019 | Vol. XXXII No. 2

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Contents

6

The View

8

Navigating Cold Brew Coffee Production

10

Roasting Made Simple

12

2018 Year in Review: Communication is Key

14

Can Single-Use Coffee Cups Improve Sustainability?

16

Would You Like Cream, Sugar, or CBD with That?

18

Roaster's Rock

Coffee Service Corner

Vending, Micro Market and OCS Influences Beyond Traditional Boundaries

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NCA & Coffee Fest Exhibitor Highlights

20

Newsbites

22

Advertiser Index

22

Industry Calendar

Feature

4

Navigating Cold Brew Coffee Production Winter 2019

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THE VIEW Kerri Goodman

roasting is the continuous learning and skill building that will constantly ignite the passion and drive for better roasts. You will never be done learning and enhancing your craft. You will know because the truth is in your cup.”

W

On Page 12, Kellem Emanuele of IWCA shows us “In the absence of communication, that absence becomes your communication.”

inter has not been boring here around the CoffeeTalk offices, and like the rest of the world, change is in the air. After 10+ years as an integral part of the CoffeeTalk family, Libby Smith has announced her departure as Managing Editor. Her passion for excellence, integrity, and unconditional commitment and dedication throughout the years will be missed! Join me in congratulating Libby on her richly deserved independence and leisure. We’ll miss you, Libby, but we wish you every success in your new endeavors. In this issue... Randy Anderson shares his insights on Navigating Cold Brew Coffee Production on page 8. I was intrigued to read about Active Cold Extraction vs. Passive Cold Extraction. Read this provocative article and decide for yourself: “Should you grow internally like some of the well-known brands that started small and made it big or engage a co-packer?”

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Rocky Rhodes reminds us on page 10 in his article, Roasting Made Simple, that “Anyone that says they know the right way to roast coffee is a fraud!” He goes on, “The cool thing about

Jeffrey R. Sturgis of GeorgiaPacific answers the question, Can Single-Use Coffee Cups Improve Sustainability? on page 14. While the “best” sustainable coffee cup solution may not exist today, solutions are available to help coffee shop operators be “better” at positively impacting the environment. Barry Henthorn helps us understand the implications of CBD on page 16: Would You Like Cream, Sugar, or CBD with That? He points out that CBD enhanced products recently made history at the Super Bowl, The Grammys, at NASCAR races, and other mainstream media outlets and goes on to examine key questions: What is CBD? Is it legal? What are the potential benefits? Will I pass a drug test? Can you buy it online? And finally, Ken Shea shares an informative interview with 30+ year industry veteran, Paul Turek on Vending, Micro Market and OCS Influences Beyond Traditional Boundaries on page 18. We hope you enjoy this issue and look forward to bringing you even more business intelligence to keep your business growing and thriving.

Winter 2019

Navigating Cold Brew Coffee Production by Randy Anderson

W

hen I started consulting in the cold brew coffee space a little more than 6 years ago, cold brew was trendy. Fast forward to 2019. What was once difficult to find is now ubiquitous throughout the coffee world and even flourishing on the shelves of grocery stores. Cold brew is even being sold in big box stores like Walmart in the form of shelf stable (non-refrigerated) cans. While the future looks bright, it would be wise to consider these areas if you are to grow and be successful in the cold brew coffee space – Brewing methods, production considerations and food safety/shelf stability. Brewing methods Scaling your business really comes down to whether you want to scale internally or work with someone else who will brew, package and deliver your product. I always recommend first and foremost to grow internally and organically if possible. However, rather than buying more buckets, consider scaling moderately by choosing a well built, stainless steel system that can handle your current and year one needs. There are more than a few systems available that brew 30 to 300 gallons a day comfortably for an investment of less than the cost of a 3 group espresso machine. Better yet, the ROI can be a fraction of an espresso machine. Choose wisely though and be sure of a good fit. Not all systems that look cool and appear to be a good investment are a good choice. In fact, it would be wise to consider new technologies such as those based on what I call ACE or Active Cold Extraction. There are systems as small as the Bruer which is a good countertop system for a low traffic coffee shop. While this isn’t exactly a solution for scaling, it can meet low traffic demands on-premise. As with other ACE based systems, the brew comes out clean and in a fraction of the time. The Bkon Storm with their vacuum technology is, in my opinion an example of Active Cold Extraction. It uses a technology called Reverse Atmospheric Infusion or RAIN. Bkon has a countertop solution for on demand brewing as well as a larger system for large scale commercial brewing. The Brew Bomb from Thai High Ventures is

relatively small but can produce up to 300 gallons a day with sample brewing as small as 5 gallons. It relies on gravity, requiring only a few hours per brew cycle, claims a higher yield and a clean finished product that does not require post-filtration. Other products based on Active Cold Extraction will no doubt be commercially available in the next few years. In the meantime, the solutions I mentioned and others will be showing their products at upcoming shows including the SCA Coffee Expo in Boston. These brewing methods have proven to be more efficient with smaller footprints (relative to daily brew capacity) and are cleaner in terms of the final product. The typical immersion method is what I call Passive Cold Extraction where the brewed product is leached out of the grounds over a period of double digit hours using only a semi coarse to a very coarse grind. There is certainly nothing wrong with this method and should be seriously considered when looking at scaling your brewing production. However, the newer systems show great promise in allowing companies to scale without committing to large and cumbersome tanks that require expensive buildouts and difficult cleaning. In any case, there are a plethora of systems available that were not available even 4 or 5 years ago. Today, purchasing and installing a scalable system is more accessible than ever. Production You may not be ready for a commercial brewing or canning/bottling system that fits your needs. The capacity you require, your budget for a full scale operation, available staff and even the size of your current facility are all factors to consider. When you require capacity and capabilities beyond what is feasible, you might start by looking outside your own facility to a partner that can help produce and deliver your product. Engaging professionals who have the equipment, personnel and expertise to brew a product that meets you and your customer’s needs is often a good first step. In fact, the growth of your sales and what you forecast your capacity should be in the coming year may require working with a company that specializes in large production co-packing. Finding a partner that best fits your current and future needs takes work, but these solution providers can be a great asset. You may, for example have an RTD product or line of products that needs to get on the shelves very quickly. A toll brewer/co-packer will have internal capabilities of quality control/quality assurance, food safety, high efficiency, high capacity and deliverability that might take you months or even years to attain. Generally speaking, you will need to meet a particular MOQ (minimum order quantity) to qualify with most of these companies but some are actually very well suited to smaller brewing and packaging needs. Food Safety The next and most important consideration when selling your cold brew and shipping either locally or interstate is food safety. Food safety is something that a toll brew/co-packer usually has experience in and has QC/QA protocols in place. If you are building your own operation, be aware that cold brew falls under the FDA’s classification of a low acid food, you would do well to bring on a qualified and experienced food scientist to head up your cold brew production or at least contract with one. Cold brew requires proper handling. Without protocols in place, it can be a health risk and subsequently recalled by the FDA. At best, you would lose a lot of money and at worst someone could get hurt and your brand and company would suffer irreparable harm. The good news is that the steps needed to ensure that you are following food safety guidelines is not complicated and working with a food scientist and an FDA certified process authority is relatively inexpensive.

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In short, food safety is by far and away the number one issue on the minds of every expert in the coffee industry I spoke with. In overseeing your operation, you or an employee will need to understand how a HACCP plan, GMP, Cold Chain logistics, QC/QA protocols, pasteurization methods, record keeping and a recall plan fit into your standard operating procedures. Shelf stable (non-refrigerated) production is an option but is generally very expensive. It is your responsibility to ensure that the method you or your copacker uses Winter 2019

will pass the strict standards required by the FDA for both kegs and packaged products. Once again, you may want to use an outside source that has credibility and experience in this. They usually have all of these protocols dialed in. One caveat I would make is to know who you are working with and do your own due diligence. It is your responsibility to follow up and ensure that your product is being handled correctly by them and that you engage your own third-party to ensure that your co-packer is following guidelines set forth by the FDA. So, the question is – Should you grow internally like some of the well-known brands that started out small and made it big or engage a co-packer? It really comes down to answering a few questions. Obviously, there are more questions and the answers will help you find the best path forward. But answering the following is a good start: “How soon do you want to scale to provide commercially available cold brew? What would be the size of your daily production needs? Who and where are your customers? How fast do you want to grow and can you manage that growth effectively? How do you want to package your cold brew? Are you considering a shelf stable or a refrigerated product? The choice to either build and scale your own operation or turn that responsibility over to another company needs careful examination and guidance. In my opinion, the risk and the effort is definitely rewarding and very profitable. Do your homework and listen and learn from experts who understand the business. Talk to others who have done it. Try not to bite off more than you can chew but also don’t be afraid to dive in and go big. After reading this article you may decide to grow organically and scale your business by installing a larger system that can brew dozens or hundreds of gallons a day. On the other hand, you may choose to seek out a toll brewer and/or co-packer. Whichever way you decide to go, there are professionals

like myself in the industry who are happy to give you guidance. Opportunities abound and I wish you nothing but the best success. Happy brewing! Randy Anderson is the owner of Caffrios, a cold brew coffee and cascara solution provider. His services include consultation, production planning, scalable brewing solutions, education, large scale cascara supply, and marketing advice. Randy can be reached by email at coldbrewconsulting@gmail.com or by phone at 360-524-2003. For more info go to www. caffrios.com

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Roasters Rock

by Rocky Rhodes

Roasting Made Simple

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his article is for the following three types of people:

1) “I am a new roaster but I want to make great coffee and don’t know how.” 2) “I am the ‘experienced’ roaster in my company but I fear someone is going to ask me why I roast the way I roast. It just tastes great.” 3) “I analyze and teach roasting and pretend to know what the coffee will taste like but I really don’t.”

If you are still reading, congratulations on your moment of self-honesty. We won’t tell anyone your secret! There is a belief out there that if you are a roaster you must be able to control the millions of possible physical and chemical changes that will occur while roasting coffee and by doing so you will always get the cup profile you want. There are even some that profess in their teaching and in their books that they know the “right way” to roast coffee. This is false. They may be more educated and experienced than you right now, but they are frauds. Let me repeat that for clarity: Anyone that says they know the right way to roast coffee is a fraud! That is not to say you can’t learn something from them. It also does not mean that you cannot improve your craft and learn the most likely ways to nudge coffee the direction you want to in order to get a fairly predictable outcome. The more you learn, the more you can direct the trajectory of the roast on purpose. The cool thing about roasting is the continuous learning and skill building that will constantly ignite the passion and drive for better roasts. You will never be done learning and enhancing your craft. So you may ask, “If anyone that teaches roasting is a fraud, then who should I learn from?” Only the ones that say they KNOW what to do are frauds! Most have interesting points of view and experience on one type of roaster or another. Many have been career learners and have a lot to offer. But take all of the knowledge with a grain of salt and do your own experimental learning to verify any of the claims made by experts! You may also ask, “What could this article possibly teach me about roasting in less than 1000 words?” This is a fantastic question. We will try to make it simple. There are four things you must do consistently to be an exceptional roaster. You must improve in each one to enhance your craft. MEASURE IT If there is a variable that you can measure, do it. Equipment now is being adorned with all types of sensors and thermocouples. Measure everything you can because the holy grail of data my just be locked inside their measurements. The most common measurement is Bean Temperature. This is data gathered through a thermocouple that sits in the flow of the beans. If you have bean temp data and it is consistent, then you can create experiments to measure taste attributes. From the thermocouple comes a mathematical measurement of rate of rise. Pay attention to this throughout the roast and see how altering the rate of

rise in the beginning, middle and end of a roast changes the coffee outcome. Different machines with different designs handle rate of rise in different ways. Other things to measure would be air temp in / out, total exhaust temp, environmental conditions like room temp and humidity. Also measure the green bean qualities of defect count, moisture content, density and varietal type. All of these things effect the roast in simple or complex ways. Anything that is measured can be improved. But for that to be useful you must do a couple more things: Document it and Taste it. DOCUMENT IT Anything you are measuring needs to be recorded. The best way is to do it real time through a data logging package or a built in automation package. If you don’t have that, a spreadsheet will do. If you don’t do spreadsheets, a clipboard, pencil and stopwatch will do the trick. Bottom line is this; record all that is recordable so that it can be measured, altered and / or repeated. TASTE IT The ONLY evaluation tool that matters lives in your head. It requires the senses of taste and smell augmented with a sensory library you will build over time. In order to be a professional taster, you will likely be spending time at the cupping table and in classes like the Q-Grader classes of CQI. To get started you can do this simple exercise: On Monday put four different coffees on the table. Make them blind. Score them in as much detail as you can and assign numbers to the attributes you find. Use descriptive words. Store those documents. On Tuesday through Friday do the same thing, changing the order of the coffees. Compare your current day notes with the previous day’s notes. You will find that you argue with yourself in the beginning but by Friday you agree with the notes from Thursday. This is step one in being a good cupper; get calibrated to yourself. Once you have that, stretch yourself to cup with others and go through this exercise with them. By Friday, everybody is on the same page. Later take an SCA cupping course or the CQI Q Grader course to calibrate with the world. IMPROVE IT You have measured the measurable. You recorded it so you could repeat it. You have tasted it to understand the current result. The only thing left to do is improve it. Do this by controlling one measurable variable at a time and analyze the results on the cupping table. If acidity went up and that is what you wanted, then you have improved the coffee in that attribute. Keep going and don’t let anyone tell you that what you are doing is right or wrong. You will know because the truth is in your cup. 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

10 Winter 2019

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2018 Year in Review: Communication is Key by Kellem Emanuele, President, International Women’s Coffee Alliance (IWCA) Global Board of Directors

Launch of English version of IWCA Brazil e-book at ICO Meeting where IWCA-ICO MOU was signed

“

In the absence of communication, that absence becomes your communication”. So many people have heard me say it, it’s become a quasi-mantra. I come by this as a student – of coffee, of women in coffee, of IWCA, and the contexts surrounding each. The more I learn, the more I am convinced that communication is just as much about what we convey, as what we receive. More than messaging pushed out, effective communication, the kind that strengthens organizations and achieves meaningful change, is also what we remain open to receive. The IWCA is a locally-driven, global organization. This means effective communication is essential. Whereas local contexts vary for each of member and partner, all are united by the vision that empowering women is essential to achieve sustainability. This year has been one of incredible communications progress to pursue this vision:

support-, and partnership-building activities IWCA Chapters hosted to celebrate International Coffee Day; and sharing diverse examples of the impact of women’s empowerment through the new IWCA Case Studies series. From peace to prosperity, women are solution-focused leaders. [https://www. womenincoffee.org/case-studies/] The IWCA pursues empowerment through leadership development, strategic partnership, and market visibility. Our model is unique and effective. It is also most successful when its understood and included in collaborative, solutiondriven efforts. As an organization intimately familiar with coffee’s challenges, we look forward to even greater progress in 2019: working together, listening and being listened to, and achieving sustainability across the global coffee industry.

Global, external communications include a new partnership with the International Coffee Organization to leverage the unique, solution-focused perspectives our respective members can bring to address shared challenges. We’ve also made significant internal strides that strengthen the global IWCA organization: launching a Code of Conduct, Participation Guidelines, and other resources. [link: https://www.womenincoffee.org/ chapter-formation/] Locally-driven communications have been equally significant this year. IWCA Brazil, working with Embrapa and other partners, released its e-book; a first of its kind resource documenting roles and perspectives of women in coffee. While specific to the world’s largest producing country, it shines a light on women’s work in coffee that is relevant globally. [link: https:// www.womenincoffee.org/research-alliance/] Other significant, locally-driven communications include the awareness-,

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IWCA Regional Summit, hosted by Hainan Coffee Expo, included launch of new IWCA organizational strengthening Winter 2019

CoffeeTalk

May 2009

1

Cup for Education’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, let’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

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Can Single-Use Coffee Cups Improve Sustainability? by Jeffrey R. Sturgis

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t’s an unusually warm and beautiful February afternoon as Sandra and Perry Pettet serve their customers at Crazy Love Market and Coffeehouse on Canton Street in downtown Roswell, Georgia. They are enjoying a brief afternoon respite after exceptional morning and lunch traffic. The Pettets opened their coffee shop two years ago and have been enjoying the highs and persevering through the lows as they shepherd their successful startup. Like all coffee shop operators, Sandra and Perry have a myriad of activities to manage and issues to attend to each and every day. “We absolutely love what we do! We love meeting and serving our guests by providing a great cup of coffee and a comfortable and loving gathering space,” said Perry. “That said, every day we battle the ‘tyranny of the urgent’ as we deal with call-ins, late deliveries, unexpected maintenance challenges, or the occasional disappointed guest.” One matter that is growing in importance to the Pettets — and many of their customers — is the often-overwhelming concept of sustainability. In particular, the Pettets recently changed their to-go cup solution to one that better displays their brand, is better for the environment, and is also durable and affordable. While a single paper cup in and of itself represents a small percentage of coffee shop waste, an IMARC Group study claims that globally more than 250 billion single-use paper cups are produced every year. The Pettets recognize that this represents a significant environmental impact, which is why they — and coffee shop owners around the world — are actively seeking new disposable cup solutions. For its part, Starbucks, in conjunction with Closed Loop Partners and McDonalds, co-founded the NextGen Cup Consortium and Challenge, seeking to develop a global recyclable and/or compostable cup solution. In a July 2018 press release, Starbucks Vice President of Global Social Impact Colleen Chapman noted that by creating innovative and scalable solutions for disposable cup waste, NextGen Cup would benefit the industry as a whole. McDonald’s USA’s Senior Vice President and Chief Supply Chain Officer Marion Gross added that NextGen Cup’s collaborative approach would be instrumental in identifying a scalable global solution. While the industry works toward true transformative change, there are steps coffee shop operators can take today to develop and execute more sustainable coffee cup strategies.

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The Reusable Cup Movement The most obvious and attractive solution to the environmental challenges associated with single-use cups is to use reusables. After all, permanent ware doesn’t contribute to issues like deforestation, ocean plastics, and landfills. With this in mind, a number of bold entrepreneur and civic-inspired initiatives are underway that seek to transition consumers from single-use to reusable cups. In Freiburg, Germany, for example, the city has launched the Freiburg Cup, a reusable coffee cup made from dishwasher-proof plastic that can be obtained from participating outlets, including the city’s university cafés, in exchange for a deposit of one euro. The cup can be used hundreds of times before being recycled. And an advocacy group in Portland, Oregon, has embarked on a Bring Your Own Cup campaign to encourage customers to bring their own reusable coffee cup to participating coffee shops. Other spirited operators have experimented with ceramic mug exchanges and discounts for customers who bring their own mug. While many significant operational, cost and hygienic hurdles must yet be overcome, reusables will ultimately play a role in helping, to some extent, to address the sustainability challenges posed by their single-use counterparts. That said, the industry has and will continue to have a need for single-use cups. Single-Use Cups that Use Less Material Source reduction is a logical next step for operators to consider as they assess more sustainable single-use cup options. While operators may not be able to eliminate single-use coffee cups, they can help to reduce the amount of materials flowing into the landfills by selecting cups made with less material. Customers are not likely to embrace operators using smaller cups as a means of reducing single-use coffee cup waste, but several viable options include eliminating “double-cupping” as well as discontinuing the use of corrugated sleeves by using alternative cups that use different technologies to provide an insulating barrier. When Crazy Love first opened, the Pettets used a typical hot cup with a corrugated sleeve, but Sandra and Perry recently switched to a double-wall hot cup. The switch helped them reduce their material and consumption waste, at least modestly, and provided the added benefit of helping them improve their branding by freeing up that critical cup exterior real estate.

Sandra and Perry Pettet Winter 2019

Single-Use Cups Made from Recycled Content Using cups made from recovered paper, which has a higher level of recycled fiber content, is encouraged by many environmental organizations as well as the Environmental Protection Agency as it offers a number of significant sustainability benefits. First, cups made from recycled content can actually help divert waste from going to a landfill. That’s because instead of going to a landfill, the paper used to make the cup was previously recycled. In addition, by selecting products that have an increased recycled content, operators help increase demand for recovered paper, which fosters a circular economy where fibers can be reused multiple times.

Photo: Crazy Love Market and Coffeehouse

Historically, there have not been many single-use cup options made with high levels of recycled content. Today, however, there are an increasing number of such cups available, including some made with 100 percent recycled fiber. Recyclable Single-Use Cups At first glance, “recyclability” appears to be fairly straightforward. After all, most single-use cups are made of paper and paper is recyclable, right? The reality is that it’s not that simple. While, true, paper is generally recyclable, most coffee cups have an interior plastic coating to provide a moisture barrier between the beverage inside the cup and the paper the cup is made from. Due to the presence of this moisture barrier, as well as the food and beverage contaminants associated with used cups, recycling companies and paper mills have historically not accepted used coffee cups into recycling streams.

meet appropriate compostability standards. Additionally, the Compost Manufacturing Alliance provides field-testing for compostable products. Operators with a commercial composting facility in their community and a reliable means of collection are well positioned to make a difference by using compostable coffee cups. Unfortunately, if a commercial composting facility is not readily available, any compostable cups will likely end up in the landfill. As with recycling efforts, if Photo: Crazy a commercial composing facility does not exist in their Love Market and Coffeehouse community, operators can encourage local officials to establish a composting infrastructure. Being Better for the Environment While the “best” sustainable coffee cup solution may not exist today, solutions are available to help coffee shop operators be “better” at positively impacting the environment. “While it was a bit overwhelming to analyze and assess the different single-use cup options available to us, we believe the time and effort was well worth it to find a solution that our guests appreciate — and a solution that will make a difference, even one cup at a time,” said Perry.

Photo: Anna Hicks

Jeffrey R. Sturgis is vice president of Consumer Business Sustainability at Georgia-Pacific, leading the sustainability strategy development for the company’s retail and professional tissue, towel, napkin, and food service businesses.

Fortunately, cup manufacturers, recycling firms, municipalities, and a number of large operators are working to advance the recovery of poly-lined paper hot/cold cups and containers. Today, a number of recovery partnerships and programs are being implemented, and the recycling of poly-lined cups and take-out containers is increasing. In fact, according to the Foodservice Packaging Institute (FPI), 16 paper mills in the U.S. and Canada now accept and process paper coffee cups and containers. As recently as November 2018, the city of Denver, Colorado, added coffee cups to its recycling list. The new program is the result of a partnership between Denver Public Works, Alpine Waste & Recycling, the FPI, and paper pulp manufacturer Sustana. This makes Denver FPI’s fourth “community partner” — along with Louisville, Kentucky; Chattanooga, Tennessee; and Washington, D.C — to add paper cups or other foodservice packaging within the past two years. Other large cities that accept coffee cups for recycling include San Francisco, New York City and Seattle. Coffee shop operators wanting to improve their single-use cup sustainability efforts through recycling will first need to determine if a paper coffee cup recycling program exists in their community and, if not, work with their local recycling providers and city representatives to advocate for the commercial and curbside collection of used coffee cups. Compostable Single-Use Cups Contrary to popular belief, there is no such thing as a naturally biodegradable single-use cup, which means that a commercially compostable cup will not biodegrade in a meaningful way in a landfill. Rather, a compostable cup will transform into compost, but this process requires access to a commercial composting facility. Most often, compostable coffee cups are certified and/or tested as compostable only in commercial compost facilities — as opposed to home compost piles, for example. The Biodegradable Products Institute (BPI) is the third-party certifier in the U.S. They confirm that certified products

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Would You Like Cream, Sugar, or CBD with That? by Barry Henthorn

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t seems that just about everywhere you go you can’t help hearing about CBD and how it is providing tremendous benefits for everyone from an epileptic child, to the elderly facing Dementia. This is especially true now that CBD enhanced products recently made history at the Super Bowl, The Grammys, at NASCAR races, and other mainstream media outlets. Coffee and CBD every morning sounds pretty good but what exactly is CBD and what should you know before deciding if it is right for you. What is CBD? CBD or Cannabidiol is a phytocannabinoid discovered in 1940. It is one of some 113 identified cannabinoids in cannabis plants, accounting for up to 40% of the plant’s extract. Although there are many cannabinoids, CBD and tetrahydrocannabinol (THC) are the two that people are most familiar with. THC exists in large quantities in cannabis plants – it’s the cannabinoid that’s responsible for most of the psychoactive effects that cause cannabis users to get, and feel, “high.” Cannabidiol also is found in cannabis plants, but usually at much lower levels, unless the cultivar has been bred for a high CBD content. The primary source of most CBD on the market today is from the agricultural hemp plant. Over 10,000 years ago, hemp was one of the first plants spun into fiber and it is also one of the fastest growing plants in the world. Aside from CBD hemp has been and will continue to be grown for food, clothing, building/plastic composite materials, jewelry, animal bedding, biofuel, weed control, water/soil purification, paper, and more.

What are the potential benefits? There are almost unlimited benefits being claimed of CBD nearing it close to a Cure-All miracle drug. Although these claims have yet to be fully tested to a suitable medical standard there appears to be a rather compelling consensus based on at least some medical testing on several potential benefits. Relief from pain, stress, anxiety, depression, and a reduced risk of Diabetes and Obesity are among the most widely supported. CBD has also been known

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Will I pass a drug test? Hemp-based CBD products such as coffee, oils and pills being sold in most states all across the nation typically contain no more than 3.5 percent CBD and, more importantly, they have only trace amounts (0.3 percent) of the stoner compound known as THC. Therefore, you will not fail a drug test when using legal hemp derived CBD. I would not take the same risk with marijuana’derived CBD. Can you buy it online? You can buy legal hempderived products online and they can be shipped to you using standard carriers. Some major sites such as Amazon are still hesitant to sell CBD but they are testing with a select group of industry leader’s products that contain “full spectrum hemp derived” additives which can contain CBD. The same is currently true at E-bay, and Etsy. Once these pioneering companies prove that there is a legitimate business purpose and that there has been minimal backlash from authorities then it will likely open up.

Is it legal? While hemp-derived CBD is legal in all 50 states, ‘marijuana’-derived CBD is not legal federally. The US Federal government classifies “marijuana” as any plant of the cannabis family that contains greater than 0.3% THC.

Vendor Resources

to promote better Cholesterol Profiles, lowered cardiovascular disease, and reduction of seizures. Among the wildest claims actually supported by medical testing is the reduced risk of cancer, cancer related symptoms, and relief from side effects from cancer treatments. CBD is also being used to prevent bone disease, protects and heals the skin, treats acne, and is a known anti-inflammatory.

Regardless of the reasons you are considering or currently take CBD you should definitely do your research and we suggest you buy your products from reputable companies. It just might be your cup of coffee. Barry has a long history in founding start-up companies as well as providing business guidance and funding. An inventor and pioneer in the development and marketing of telecommunications technologies, Mr. Henthorn has been advising US corporations in a variety of industries since the early 1990’s. While CEO of Emerald City Cellular he created the Free Cellular phone which changed the market forever. While CEO of Innovative Communications Technologies he was the architect of the VOPT voice protocol which pioneered the elimination of charges for long distance calling, While CEO of ReelTime he developed the ability to stream DVD quality video over the internet making ReelTime the leader in the field worldwide. Henthorn has been featured for his contributions in publications such as The New York Times, Washington CEO, The Seattle Times, The Wall Street Journal, Variety, and others. Barry continues to contribute to a fresh viewpoint and vision towards the future. Barry is currently the CEO of publicly traded (OTCPK:BCCI) Baristas Coffee Company www.baristas.tv.

Winter 2019

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PTB-2400-F Welcome to visit us at: 12-14 Apr, SCAA 2019 Booth # 352, Boston, USA 24-26 Apr, NAMA 2019 Booth # 768, Las Vegas, USA

1/24/2019 1:54:14 PM

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Coffee Service Corner

VENDING, MICRO MARKET AND OCS INFLUENCES BEYOND TRADITIONAL BOUNDARIES by Ken Shea AN INTERVIEW WITH COFFEE SHOP VETERAN PAUL TUREK

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PT: Baked goods, breakfast sandwiches, and custom hot cereals that are quickly prepared, easy to carry and handle and priced appropriately seem to be in high demand in those early hours. A line of prepackaged breakfast bars to compliment a hot beverage is also very popular. Products promoting high protein, low fat, reduced sugar and sodium are becoming increasingly popular. Products addressing allergen sensitivities are also finding their position on the menu such as gluten free, grain free, dairy and meat protein replacements derived from plants.

or decades, product supplier opportunities in the world of vending were limited by the finite amount of merchandising real estate available within the machines on location. But as the industry discovered the viability of Micro Markets as an alternative to vending machines a number of years ago, the increased square footage allowed for both new merchandising possibilities and significantly expanded product offerings. This opened up doors for more product availability from the leading brand manufacturers as well as those companies seeking to gain first time exposure within this channel.

KS: Approximately what percentage of food purchases are And within the past few years, the Office Coffee Service consumed on sight versus take-out and drive through? Are Paul Turek community has seen growing workplace demand for offerings there any specific product additions that you see that would beyond the cup. Snacks, RTD drinks, better-for-you items stimulate off premises sales? and even frozen and fresh food are now provided by many operators, many of the offerings being offered as amenities to employees. And PT: The market trade area composition and demographics obviously for those companies not willing to subsidize the new goodies, there are low impact this breakdown. Locations with the drive through positioned with cost, intuitive payment apps where the collected revenue can fund subsequent the flow of traffic during the morning commute, can see as high as 37% purchases. of their transactions attributed to the drive thru customers. Likewise, a strategically positioned coffee house in a busy office park or pedestrian mall As the supplier community experiences this new found success, some can experience 80 % of their a.m. transactions as carry out / off premise. are stimulated to look beyond traditional industry boundaries for new Advances in digital technology with respect to order ahead, auto payment, opportunities. A number of these companies with whom I interact have and delivery will continue to attract new customers. From a product identified the Coffee Shop class of trade as a potential target for expansion perspective, the offerings that are quick to assemble and package (wraps, but many products have not found their way into traditional distribution breakfast sliders, hot cereal cups, pastries) will continue to attract those channels for this class of trade. customers wanting both quality and convenience In order to explore the viability of this endeavor, I reached out to my friend, Paul Turek, a multi decade coffee house veteran and supply chain expert. Here is our exchange: KS: Paul, thank you for taking the time to share your insights with our CoffeeTalk readership. In looking at potential opportunities for product manufacturers seeking to penetrate the coffee shop class of trade, what trends are you seeing that would entice new entrants to the category? PT: Ken, it’s good to spend this time with you. It’s good to see more product manufacturers seeking out new opportunities within our industry. Expanding offerings beyond beverages has been a trend for a number of years. Fresh products of high quality are the trend for food. However, frozen will always have a place in the menu line up due to prep constraints, turns, waste potential etc. Baked goods, sandwiches and salads are a few of the high demand items. KS: As you look at historic data from a revenue generating perspective, what day parts have been the most and least productive for coffee shops? PT: The biggest day part is early morning between 6:00 and 10:00 a.m. As much as 70-80% of revenue can be generated during this time. Guest traffic and transaction value typically drop off after 3:00 p.m. The exception being unique situations when the coffee house is in proximity to nightly entertainment or shopping venues. In those situations, late day revenue can be robust, especially when the shop offers a dessert line, upscale soups, small plates or operates with a liquor license. Independent locations may promote local entertainment, or welcome book clubs, etc. to attract additional traffic in these later dayparts KS: What food items are the best sellers during the early hours? And what products do you see as gaining distribution momentum?

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KS: Regarding product sourcing, what distribution path would you recommend to manufacturers looking to gain entry into this class of trade? PT: To reach the large, multi-unit regional or national chains, working with national broadliners or multi-temp product consolidation / redistribution centers would align best. However, local one-shop independents and small to midsize chains might be better served and reached through local and agile “last mile” distributors. Dairies and produce services for example, may be capable of cross-docking and consolidating multi –temp shipments to serve these channels. Like any distributor, these “last mile” services desire to leverage their fixed costs, consolidate shipments and deliveries to optimize their capacity and route planning. KS: How important is private or control labeling for food items for coffee shops? Would moderate amount minimums for high quality products open up doors for manufacturers looking to penetrate this class of trade? PT: With a multi-unit national chain, products embracing and promoting the brand message tend to be packaged, labeled and promoted as such. Likewise, those items that may be considered agnostic to the customer’s perception of the brand, will usually be found packaged and labeled accordingly. Regarding opportunities for manufacturers to meet the call for quality products in this channel, I feel there are opportunities on two fronts. National multi-unit operations will need to scale branded proprietary / custom products from benchwork development to system-wide distribution quickly. Manufacturers that are agile, efficient and have a quick-to-market mindset, will find opportunities to satisfy this demand. Likewise smaller chains and independents will want to leverage private label offerings by Ken is President of Ken these manufacturers due to their lack of R&D, Shea and Associates and and product development resources. These also serves as V.P. of Coffee Service for G&J Marketing and Sales

Winter 2019

manufacturers can partner with this group to guide them through the process to maximize quality and minimize costs, establish optimum run sizes, address package engineering, etc. KS: Most of the manufacturers with whom I interact are in the early stages of forensics into the coffee shop opportunity. To help us understand the size of the prize, can you enlighten us on coffee shop growth trends? PT: Ken, I struggled with this last question due to various sources defining the coffee shop entity (kiosks within retail stores, sports venues, mobile beverage services such as food trucks, carts, etc.) … A wide range of numbers can be found based on the definition. From a growth trend perspective, it appears the national multi-unit space will continue to expand services (delivery, order / payment technology, health centric food and beverage offerings, loyalty and reward programs). Smaller chains and independents will promote their distinct Arabica single origins, elevate sustainable chain of custody messaging for both products and packaging, unique interiors, attract the remote office crowd, entertainment, arts & craft displays and sales, etc. As

you mention in your opening commentary…I think we’ll find organizations creating this coffee kiosk concept within their workspaces to provide a quality food and beverage platform for their team members. This will be a great opportunity for the OCS providers in vibrant business districts. Paul, thank you so much for sharing your knowledge and insights with our readers. It’s exciting to see new opportunities evolve as various industry lines of definition continue to blur. I look forward to our next visit! Paul Turek is a well-respected food and beverage industry veteran, having served in various leadership roles for Nestle USA, Flowers Industries, and most recently as VP, Global Supply Chain for Caribou Coffee. His expertise includes multiple business channels including Retail, CPG, Food Service and E Commerce. In 2019, Paul began offering professional consulting services for companies in need of strategic and operational leadership and supply chain expertise. Paul can be reached at: turekrp@outlook.com.

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NewsBites Imperator’s Columbia is the Main “Player” at The World Coffee Roasting Championship At the world Roasting finals, the competitors had the opportunity to use the Columbia Bolivar Estate Natural single origin supplied by the Trieste green coffee trader Imperator. “I decided to bring this origin because of the overwhelming aroma and completeness” said Alberto Polojac, owner of the company, “it lends itself to multiple interpretations both in the roasting phase and in the creation of a blend”. This was confirmed by the World Coffee Roasting Champion 2019, the young Russian 24 years old Vladimir Nenashev from Samara, who prepared his blend by using 80% of this coffee.“I couldn’t quite complete the roasting of the Colombian sample but, despite this, I realized immediately the enormous potential when I tasted it, so I decided to focus on this coffee. This was the only one that could guarantee me stability and therefore I used 80% to prepare the blend that led me to victory!”. www. imperator.cc/it/.

Curtis Nitro Infuser™ Helps Operators Add a “Cool Factor” to Beverages Catering to one of the hottest trends in cold coffee, Curtis has introduced its new Nitro Infuser to help operators grab a piece of the nitro craze. This simple yet highlyversatile component makes it easy for convenience stores, specialty coffee operations and restaurants to add a creamy, stout-like effect to a wide variety of drink items and increase beverage sales. The Curtis Nitro Infuser produces a longer lasting drink that’s thicker, creamier and sweeter without adding additional calories. Although nitro cold brew coffee is the most popular example, operators are finding many other applications for nitrogenation, including teas, juices, and beer. The Curtis Nitro Infuser is compact, easy to install, and features an exclusive patented design. It has no power requirements, no delicate electronics and no uncontrollable ball valves. Plus, its stainless steel construction and simple design makes cleaning a breeze. For more information, visit www.wilburcurtis.com.

Baristas Coffee Company, Inc. Baristas Coffee Company, Inc. (OTCPK:BCCI) has established a wholesale division to support the demand to put its products on shelves across the country. The influx of inquiries by reputable companies wishing to become wholesalers of the product leading up to and since the ads Baristas ran at the Super Bowl, The Grammys, and at NASCAR has led to the development of wholesale accounts supporting numerous retail locations to date. Baristas is supporting its new and existing products with a multi-tiered advertising push consisting on TV, radio, digital, and new media. Baristas is currently accepting applications for distributors at www. Baristas.tv for those who specialize in CBD, gourmet coffee, and other derivative products. Baristas is a national Coffee Company that is recognized throughout the US. It currently produces and sells coffee related products under the Baristas brand. The Baristas White Coffee single serve cups compatible with the Keurig 2.0 brewing system is the bestselling product in its category.

Companies wishing to become wholesale customers can inquire at https://baristas.tv/contact/ The Next Generation of Coffee Leaders Enroll in illy’s Master Program This month, illycaffè announced the opening of its ninth academic year of the University Master’s Degree in the Economics and Science of Coffee. Developed for college graduates with degrees in economics, engineering and agricultural sciences, this program provides an in-depth education of all aspects of coffee, from the planting to serving, including the social value of the consumption of coffee and cultures of producing countries. Named for illycaffè’s late second-generation leader, The Master’s Degree in The Economics and Science of Coffee is the world’s only course of study of its kind and establishes Trieste, Italy as an international focal point for the culture of coffee. This academic year, 21 students from 15 different contries are enrolled in courses that cover more than 400 hours of content at at the headquarters of the Ernesto Illy Foundation. The program will conclude in mid-October with the presentation of theses.

Please Make Sure to Visit these Exhibitors

Bühler Inc 15 buhlergroup.com (763) 847-9900 Bühler covers the entire range of coffee production from green coffee handling, cleaning, to advanced color and foreign material sorters, to coffee roasters and grinders. See our ad on page # 17 Cablevey Conveyors 28 cablevey.com (641) 673-8451 Cablevey Conveyors’ cable & disc technology gently move materials such as coffee through enclosed tubes without the use of air. Material degradation is essentially eliminated. See our ad on page # 11 CoffeeTalk Sponsor coffeetalk.com (206) 686-7378 Industry News and Articles for Serious Coffee Professionals See our ad on page # 21

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Eastsign Int’l Ltd 35 eastsign.com Eastsign is specialized in producing Instant Tea Powder with 2000MT annual capacity. Certificated by ISO22000, KOSHER, ORGANIC NOP. Main products: Tea Stick, Tea / Coffee Pod (Single Serve), Pyramid Tea Bag and Coffee Pod Filling and Sealing Machine etc. See our ad on page # 17

Fres-co System USA, Inc. 9 fresco.com (215) 721-4600 Fres-co’s is synonymous with quality and reliability in flexible coffee packaging. Visit www. fresco.com, or call 215-721-4600 for more information on machinery and individual components. See our ad on page # 3 Texpak Inc | Scolari Engineering Sponsor scolarieng.net (856) 988-5533 Technologically advanced coffee roasting and grinding machinery as well as a well developed factory control program developed specifically for coffee factories. Also silos and transports. See our ad on page # 2, 24 Wilbur Curtis Company Inc. Sponsor wilburcurtis.com (800) 421-6150 For over 75 years, the Wilbur Curtis Company has provided state-of-the-art coffee and tea brewing equipment, including the world-renowned G4 Gem-X® and ThermoPro-X® Brewing Systems. See our ad on page # 5

Brewista 2361 mybrewista.com (307) 222-6086 Bringing smart and honest innovation to the marketplace, Brewista designs, manufactures and distributes the finest brewed beverage products available. See our ad on page # 21

Fuji Electric Corp. of America 1831 fujiel.us/2KfmXKD (732) 560-9410 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

Coffee Holding Company 2332 coffeeholding.com (800) 458-2233 From one bag to a full truck, Coffee Holding Company provides green coffee solutions to specialty roasters including exclusive Daterra Estate and Organic Certified coffees. See our ad on page # 13, 23

Wilbur Curtis Company Inc. 1912 wilburcurtis.com (800) 421-6150 For over 75 years, the Wilbur Curtis Company has provided state-of-the-art coffee and tea brewing equipment, including the world-renowned G4 Gem-X® and ThermoPro-X® Brewing Systems. See our ad on page # 5

Fifty/Fifty Bottles 2351 Fiftyfiftybottles.com (800) 849-5185 Fifty/Fifty bottles manufactures and distributes high quality double wall vacuum insulated bottles. We also have in-house laser engraving capabilities. Min. just 24 units. See our ad on page # 17

Winter 2019

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 www.costellinis.com.

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Advertisers Index Company............................................... Phone.....................Web..............................................................Page...... Coffee Fest.... NCA Booth Add A Scoop / Juice Bar Solutions Inc...............(415) 382-6535.............. addascoop.com............................................................. 21 Baristas...................................................................................................... baristas.tv...................................................................... 15

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

Brewista...............................................................(307) 222-6086............ mybrewista.com........................................................... 21..............2361 Bühler Inc............................................................(763) 847-9900............ buhlergroup.com.......................................................... 17......................................................15 C2 Imaging/ Identabrew....................................(888) 872-7200............. c2spark.com/beverage-dispenser-branding/............ 21 Cablevey Conveyors............................................(641) 673-8451.............. cablevey.com................................................................. 11.....................................................28 Cirqua Inc.............................................................(310) 428-8726............. cirquainc.com................................................................ 19 Coffee Holding Company...................................(800) 458-2233............ coffeeholding.com........................................................ 13, 23........2332

WHO WE ARE Phone: 206.686.7378, see extensions below Publisher Kerri Goodman, ext 1 kerri@coffeetalk.com

Costellini’s............................................................(877) 889-1866............. costellinis.com............................................................... 21 Don Pablo Coffee Roasting Company...............(305) 249-5628............ cafedonpablo.com........................................................ 19 Eastsign Int’l Ltd........................................................................................ eastsign.com................................................................. 17.....................................................35 Fifty/Fifty Bottles................................................(800) 849-5185............. Fiftyfiftybottles.com..................................................... 17..............2351 Fres-co System USA, Inc.....................................(215) 721-4600............. fresco.com..................................................................... 3........................................................9 Fuji Electric Corp. of America.............................(732) 560-9410............. fujiel.us/2KfmXKD......................................................... 4...............1831 Grounds for Health.............................................(802) 876-7835............. groundsforhealth.org................................................... 21 International Coffee Consulting.........................(818) 347-1378............... intlcoffeeconsulting.com.............................................. 19 Java Jacket ..........................................................(503) 281 6240 ........... javajacket.com ............................................................. 7

Managing Editor Libby Smith, ext 8 libby@coffeetalk.com Marketing Director Laurie Veatch, ext 4 laurie@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com

Kingfisher Specialty Coffee................................(253) 732-2349............. kingfisherspecialtycoffee.com..................................... 21 NAMA...................................................................(312) 346-0370............. namanow.org................................................................ 9 Primera Technology Inc......................................(800) 797-2772............. primeralabel.com.......................................................... 21 Texpak Inc | Scolari Engineering........................(856) 988-5533............. scolarieng.net................................................................ 2, 24......................................Sponsor

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

Wilbur Curtis Company Inc................................(800) 421-6150............. wilburcurtis.com........................................................... 5...............1912.......................Sponsor

Calendar

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

March 1-3

The Amsterdam Coffee Festival, Amsterdam, The Netherlands

March 3-5

Coffee Fest New York, NY, USA

March 3-5

International Restaurant Show, New York, NY, USA

March 5-9

Natuarl Products Expo West, Anaheim, CA USA

March 7-9

NCA National Convention 2019, Atlanta GA USA

March 13-17

2nd Pu’er International Specialty Coffee Expo 2019, Pu’er, Yunnan Province, China

March 21-23

Café Asia 2019, Singapore

March 21-23

International Coffee & Tea Expo, Singapore

March 28-31

The London Coffee Festival, London, UK

April 10-11

Re:co Symposium, Boston, MA, USA

April 11-14

Specialty Coffee Association, Boston, MA, USA

APRIL 14-15

The Northwest Foodservice Show, Portland, OR, USA

April 24-26

The NAMA Show, Las Vegas, Nevada, USA

May 18-21

National Restaurant Show, Chicago, IL, USA

May 25-27

Paris Coffee Show, Paris, France

May 31-June 2

Coffee Fest, Indianapolis, Indiana, USA Winter 2019

Disclaimer CoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services. We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns. CoffeeTalk considers its sources reliable and verifies as much data as possible. However, reporting inaccuracies can occur, consequently readers using this information do so at their own risk. Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com. Copyright © 2019, HNCT, LLC, All Rights Reserved

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