CoffeeTalk Magazine Current Issue

SPRING 2019 | Vol. XXXII No. 4 www.coffeetalk.com

S N O I T U L O S G N I G A PACK

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ackaging P f o e v a W The New

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SEE EXHIBITOR

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HIGHLIGHTS

for Healthy Hydration Water 10 ROASTER'S ROCK Deciding on Your First Roaster 12

Products Without Killing Anyone 22

Electronic Service Requested

Tips on How to Sell Your Cold Coffee

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SELLING DELICIOUS AND SAFE COLD BREW

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

High Tech Dispensing Systems

$4.75 Per Issue • Complimentary to Coffee Professionals

CONNECT. GROW. PROSPER!

HEALTHFUL HYDRATION

THE VIEW

8

The New Wave of Packaging

12

Deciding on Your First Roaster

Water Quality 101

Why You Absolutely, Positively MUST Know Your Water Quality!

Coffee Service Corner

16

Your Route Professional – Where the Rubber Meets the Road

18 20 22

What I Know For Sure Women In Coffee

Innovations in Coffee Packaging Technology

Coffee Industry is Listening Closely to Public Demand for Sustainability in Packaging

Selling Delicious and Safe Cold Brew Tips on How to Sell Your Cold Coffee Products Without Killing Anyone (Including Your Brand)

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Show Listings Coffee Fest

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Newsbites

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Advertiser Index

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ATTENTION COFFEE INDUSTRY VENDORS 2019 INTERNATIONAL VENDOR DIRECTORY

SEARCHABLE ONLINE, PRINTED & MAILED EVERY JANUARY Updated every 24 hours, we have thousands of listings in over 100 different categories. Search by name, city, state, category, or any combination. Printed every January, mailed to roaster, retailer and industry buyers and distributed at industry trade shows around the world.

Industry Calendar

GET LISTED FREE coffeetalk.com/submit-listing It’s free to get listed, as long as your company sells to other companies. Visit the link above and get your free listing today!

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listing ry vendor complimenta ting Get your m/submit-lis coffeetalk.co

May/June 2019

at

$4.75 Per Issue • Complimentary to Coffee Professionals

4

January 2019 | Vol. XXXII No. 1

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Roaster's Rock

Electronic Service Requested

10

Healthful Hydration

High Tech Dispensing Systems for Healthy Hydration Water

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

Contents

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THE VIEW Kerri Goodman

embracing the ‘Better for You’ movement, seeking beverages with less sugar, fewer calories, natural flavors and the endless pursuit of Healthy Hydration.”

Travis Gorney of Coffee Blenders makes a great point: “Nothing grabs your attention quicker than when the way you have been doing something all of your life suddenly changes.” In his article, “Innovations in Coffee Packaging Technology” he points out Consumers want it all: a great and fresh cup of coffee, on demand convenience, and little to no carbon footprint.

And continuing our Packaging theme, Peter Fox of SOMIC North America notes “Coffee packers keeping up with these challenges can maintain a leadership position on due to their flexibility and ability to adapt to the constantly changing marketplace. Like all other retail food products, the coffee market will continue to evolve.” Read more in his article, “The New Wave of Packaging.”

H

appy Spring my coffee family and congratulations to all you tradeshow road warriors, jobs well done! With NCA, SCA, Re:co, and NAMA One all in the books, it’s time to look to the future.

Summer is right around the corner, and before you know it, Fall will be upon us! But first, I hope we all get a chance to enjoy the fruits of our labor and remember the reasons we all work so very hard. In fact, as I write this column, I am blessed to be with my daughter and grandchildren in New Zealand (where coincidentally it IS Fall!). Technology today has definitely made the world a much smaller place with the ability to work from virtually anywhere.

Though with the voracious technological advances there comes the ever-present need to learn, adapt, evolve, improve. It can be rather exhausting!

NAMA Coffee Legend Ken Shea offers sage advice: “Hire For Attitude Everything begins with a proper hire. You can’t teach ‘nice.’” in Your Route Professional – Where the Rubber Meets the Road.

Continuing our Cold Brew series, Randy Anderson gives us essential Tips on how to sell your cold coffee products without killing anyone (including your brand) in “Selling Delicious and Safe Cold Brew.” For the sake of your own business, the entire coffee industry and more importantly, the health of your customers - please handle your cold brew coffee safely and carefully.

And so... we hope to lighten the load a bit! In this issue, you will find quick, easy, useful information from our industry’s top experts designed to make your job a bit easier. For you future roasters, Rocky Rhodes, consultant extraordinaire, helps guide you on your first major purchase. I love his quote, “It all begins with where you are and where you want to be.” Essential advice to heed!

Thank-you to our phenomenal contributors: Randy Anderson, Owner, Caffrios David Beeman, Water Wizard, Cirqua Lisa Colon, CEO, InterContinental Coffee Trading Peter Fox, Senior Vice President of Sales, SOMIC North America Travis Gorney, President, Coffee Blenders

Next up, a topic near and painfully dear to my heart, water quality.

I learned the expensive way just what lousy water quality can do to a $12,000 espresso machine. Don’t be me! Thank you Water Wizard, David Beeman.

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And finally, another topic near and dear to my heart, Women in Coffee. Be sure to read Lisa Colon’s insights on “What does ‘Women in Coffee’ mean?” in her compelling, “What I Know for Sure.”

David Isett, Managing Director, First Hill Partners, LLC Rocky Rhodes, Owner, International Coffee Consulting Group

Following our focus on water, Industry Veteran David Isett profiles the latest in High Tech Dispensing Systems reminding us “Today’s consumers are fully

Ken Shea, President, Ken Shea & Associates

May/June 2019

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The New Wave of Packaging

by Peter Fox, Senior Vice President of Sales for SOMIC North America

Coffee pad standup pouches packed by SOMIC equipment.

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ike most other retail packaged food items, the coffee market has been involved in many package format changes over the years. From the transition of metal to plastic cans, to non-woven pods, to plastic capsules, and of course, flat bottom stand up bags, coffee has seen its share of unique packages. Add to this the point of sale enhancements, and the configurations are almost endless.

Coffee packers keeping up with these challenges can maintain a leadership position due to their flexibility and ability to adapt to the constantly changing marketplace. Case packing often requires retail ready options that address the retailer needs. These retail ready solutions are especially important for the more traditional bulk coffee bags or pouches. The Coffee Capsule cartoning has provided the biggest challenge from a package automation perspective.

The capsules are small and can be tricky to handle. The methodology to pack these capsules into a retail carton in the most efficient pattern involves unique orientations in order to nest the product in the carton. Therefore, the total solution requires the precise control of the capsules from the filler to the cartoning system.

Along the way, the capsules also require this unique manipulation so they are in the proper orientation for the cartoning process. Finally, the capsules are layered and wrapped in a paperboard carton, which is then closed at the discharge.

The key to success is to look for solutions that leverage several key elements to manage the capsules and keep them under control. As an example, SOMIC uses a variety of vacuum belts that are specifically designed with capsule impressions to precisely maintain the position of each unit to maintain this control. Using a “product manipulator�, the capsules are then rotated to the proper position for the layers inside the carton before entering the cartoner.

Next, the capsules are separated into the appropriate group for each layer in the carton. The entire layer is picked and placed onto a second indexing collator until the number of desired layers is completed.

The pack pattern is then indexed forward and pushed onto a carton blank while being captured in a dynamic forming cassette. The carton is wrapped around the metal cassette that protects the product and ensures a square carton. After the cassette is extracted, the carton continues to the closing station where an overhead portal closes the three sides of the wraparound carton.

While brown box case packers are surely here to stay, the advent of retail ready packaging has had a significant impact on the secondary packaging Coffee market. The European Coffee market requires retail ready packaging for virtually all of the different product formats. From block bottom bags to stand up pouches, you will rarely find a product on shelf that is not in a display tray provided at the time of packaging at the manufacturer.

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Over the past decade, tray and cover retail ready packaging has come to dominate the European retail market to the point that in the European Union, the demand for these retail ready case packers is 80/20 versus the typical wraparound case or the brown box. In the United States, that demand is reversed –80% wraparound boxes and 20% retail ready tray cover. This is rapidly changing, as retailers are demanding more convenient shelf sets through retail ready secondary packaging.

The most effective and attractive retail ready solution consists of a two-part package system that eliminates torn and ragged packages on shelf. The two components include a display tray as well as a cover. The tray is typically a higher quality material that consists of a paperboard tray or E-flute corrugated which can carry higher end graphics for more effective branding.

The cover is there for its distribution qualities and is often a C or B flute kraft corrugated board.

The Assembly of these components place the cover over the tray or the cover on the inside of the tray. Having the cover on the inside of the display tray creates the easiest methodology for the retailer to open and display the product. The stock person simply pulls the tray walls to the sides, releasing the cover and lifting it off of the tray.

The most attractive option to the retailer is a cover that does not require gluing to itself, thereby becoming flat upon removal. This eliminates the required breakdown of the distribution component. In the end, the tray and cover is the fastest and least time-consuming shelf-stocking package today. It also is the most attractive display vehicle to market your product on shelf, and why a leading North American manufacturer of private label products for the retail and food service industries uses it.

Like all other retail food products, the coffee market will continue to evolve.

There will be different retail segments that will have different needs and requirements from their suppliers. With that in mind, automated packaging machines that are configured with the capability to run either wraparound cases (brown boxes) or the retail ready display cases will provide the automation flexibility required as the market continues to move toward these new packaging formats.

This ensures that as the future remains unpredictable, your end of line equipment can be one constant. Capable of being reconfigured for future applications that are unknown at the time of a new machine installation, look for equipment that keeps you in step with the changes.

Peter Fox is the Senior Vice President of Sales for SOMIC North America.

The Minneapolis-based manufacturer uses advanced mechatronic systems to develop packaging equipment that collates, groups and packs cartons, retail ready and wraparound cases. Contact him via email: P.Fox@somic.us or call 847-915-9872.

May/June 2019

Healthy Hydration

by David Isett, Managing Director of First Hill Partners

High Tech Dispensing Systems for Healthy Hydration Water

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he human body is composed of more than 60% water – and the simple significance of this fact has never been more compelling. Today’s consumers are fully embracing the “Better for You” movement, seeking beverages with less sugar, fewer calories, natural flavors and the endless pursuit of Healthy Hydration. Besides the drive for healthier beverage options, consumers find themselves deeply concerned by the fact that more than 60 billion plastic water bottles end up in landfills each day in the US alone. As a result of these factors – specifically in the Office Coffee, Micromarket and Café segments, the business opportunity has never been stronger.

2013, and now has thousands of units in the marketplace, serving up a wide variety of flavors and functionals, from any of four bag-in-box concentrates.

“When we started the company we focused very heavily on innovation but with environmental value,” states Sean Grundy, Bevi’s co-founder and CEO. “Our customers were looking for health, indulgence, and nutritious beverages, as well as the elimination of the plastic water bottle and, can as much as possible.”

Other dispensing systems were well represented at the 2019 NAMA show in Las Vegas including the re-release units from Pepsi, and the MYX Hydration Station, which offers 80 million+ potential drink mixes, and was the first to offer CBD and organic flavors. Another intelligent system shown (developed while the founder, Matt Cremins, attended UConn) is Smartwell by Elkay. All of these units contain some form of liquid concentrate which is infused into the water stream. Unique in this field is the Lavit system, which sits on the counter and uses a powdered flavoring inside 100% recyclable aluminum “Ecocaps.” In addition to house-branded flavors, Lavit has partnered with several consumer beverage brands such as Arizona Ice Tea and Celsius’ fitness drinks.

Today, many exciting companies - both new entrants and wellestablished brands - are merging high tech dispensing with waterbased beverages, offering delicious and healthful hydration choices with the significant benefit of significantly reducing waste from single-use bottles and cans.

Market and Category Size “The US beverage category (excluding alcohol, juices, and dairy) is a $180 Billion industry,” according to Sam Murray, CEO of Lavit. “Twenty billion of this is hot beverage, leaving $160B for cold which is a very significant opportunity. Moreover, cold beverages are consumed 4.5 times more per day than hot drinks.” The global flavored and functional water market is projected to surpass US$ 76.75 Billion by 2026, according to Coherent Market Insights, a Seattlebased market research firm. “And much of the growth in this segment is from small innovative beverage brands,” adds Murray.

Flavors and Functionals Flavored water can be described as purified or filtered water that has been infused with different flavors, fruit extracts, and natural sweeteners. Functional water is fortified with vitamins, minerals, herbal extracts and now even CBD. These beverages can be dispensed in any combination of still, sparkling, chilled or ambient in a variety of sizes.

The most popular flavors tend to be the basics such as lemon, lime, peach, grapefruit, and strawberry, although more exotic blends such as lemongrass, coconut, cranberry, and caffeine-infused vitamin waters are rapidly gaining share.

Dispensing Technology There is a wide array of choice for healthy hydration dispensing systems.

With a standard 110V power supply and a connection to the breakroom water supply, nearly all are capable of providing chilled still and sparkling water with a wide range of flavor combinations from 4 to more than 10 in a given unit, depending on the provider. Boston-based Bevi Corporation first introduced their floor standing, IoT connected dispensing system back in

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Economics Flavor-enhanced hydration systems come in a range of prices, but nearly all are based on a rental or lease model for the equipment and an on-going amount for the flavorings. Equipment fees are typically between $100 and $200 per month from the manufacturer to the operator which is then marked up to the end user. Depending upon configuration and beverage mix, per unit drink costs range from a low of 12 cents up to $0.75 for a 12oz beverage, with most providers aiming to be in the range of a can of sparkling flavored water, such as La Croix. Today’s dispensing systems have generally been designed to serve the needs of offices having a minimum of 50-100 staff members.

Conclusion Wellness offerings are consistently listed as among the top 5 most desired workplace amenities. Accordingly, healthful hydration solutions should be a consideration by any café, OCS and foodservice operator.

David Isett is a veteran of more than 20 years in the specialty coffee industry, having served as the president and CEO of Concordia Beverage Systems. Today he is Managing Director of First Hill Partners, a Mergers and Acquisitions advisory firm, as well as an industry consultant, speaker, and author. david@ firsthillpartners.com

May/June 2019

Roasters Rock

by Rocky Rhodes

Deciding on Your First Roaster

W

hen walking the show floor at the SCA conference in Boston this year, you may have noticed a few different roaster manufacturers.

Unless some were missed in the counting, you would have seen about 26 options this year!

What does a person do with all of that information! Each manufacturer had a significant reason theirs was the best roaster. Some were willing to tell you why other manufacturers were weak. There was so much hype that it would seem impossible to make the right decision. WELL RELAX! Remember that this decision is about YOU and not them. If you become clear on your wants and needs, what’s essential and what is just interesting as well as what works for now and into your future needs, you can solve this puzzle. All you need is a good strategy.

The Thought Process for Buying a Roaster A good consultant would ask you a few important questions to start getting you focused on what is important to you in this buying decision. It all begins with where you are and where you want to be.

Question 1: What kind of business/roaster do you want to be?

All of us at one time or another got the ’bug’ for roasting. Most of us translated that new-found passion into a potential business. The shape of that business varies, and you have to consider the ramifications of the size of your dream. The clarifying questions here are a) Home roaster or business roaster? If you answer home, then go cheap and see if you still love it after a few months of roasting. If you answered business, then you need to examine the following. b) Single shop, multiple shops, and/or wholesale? Each answer leads to different places. The larger the system you start looking at, the more space and location considerations come into play. In the US, most areas have an air quality cap at about a 10-kilo roaster before you are required to have smoke abatement. If you are thinking about this size or bigger, plan on abatement anyway to be a good neighbor even if it is not required. Also, don’t try to force a wholesale operation into a retail space. If you are successful, you will have to move anyway. Build a roasting facility that can grow with you for at least five years.

Roasting in a retail shop can be noisy, hot and inconvenient when customers keep getting in your roasters space. It can also be sexy, fun and drive whole bean sales. Don’t oversize a shop roaster. If you grow out of it, you will have money to build an off-site roasting facility.

Question 2: Who will be roasting?

Many newly passionate would-be shop owners visualize themselves roasting coffee, talking to customers while baristas happily serve lattes. That is a beautiful dream. It often does not look that way after the first month.

The roaster also has to buy coffee, package, ship, deliver, and cut payroll.

Moreover, if you want to take a day off, who is going to roast. You bought yourself a job that is hard to leave. If you are going to be in the business of roasting coffee think of roasting as having TWO positions: The Master Roaster and the Roaster Operator. YOU are to become the Master Roaster.

Take training classes, experiment, learn to cup and build your skills. When a new lot of coffee comes in do a profile on it until it is perfect. Then give the repetitive roasting job to an operator while you go and do more essential things. To do this the easiest way is to get a machine with automation and let the computer follow the profile. Second, best is to add data logging to your roaster so the operator can follow a chart on a screen.

Question 3: How will you grow in 5 years?

Finding a manufacturer that builds roasters that can scale with you seems rather obvious. If you buy a 1-kilo roaster now but have to make a whole new buying decision when you get to 12 kilos, then you will be back at square 1.

The same holds true from 12 kilos to 140 kilos. Ask a manufacturer how easy it is to transfer the profile ‘up the chain.’

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The following chart is something you can use to get your priorities in order.

You will see a ‘factor’ in the buying decision and then a scale from 1-5. One is ‘not important at all,’ and five is ‘crucial.’ Fill out the chart using your first instinct. You will find that some things resonate with you and some things don’t.

Buying Factor

1

2

3

4

5

Capacity

Home? Single shop? Multiple shops? Wholesale?

Footprint

Consider roaster, afterburner, de-stoner.

Ease of operation

Be careful here: Experience and training are key

Training

Does the manufacturer offer in depth training?

Service

Are there parts domestically?

Service techs?

Smoke abatement

Be careful here: Learn location requirements

Cost

Is this for fun or for business?

Cost vs. investment

UL/CE/NSF Cert.

In food prep these are important considerations

Burner type

Think of fuel consumption here

Airflow control

Controlling airflow can advance your outcome

Drum speed control

Roasters may need control based on batch sizes

Profile transfers

Can you move profiles when you upgrade?

Automation

Do you need easy repeatability?

Data logging

Do you want to record your roasts automatically?

Company reputation

How long has the company been in business?

Delivery time

Can you have it when you need it?

Installed base

Is there a support group for you?

Customization

Can you pick you own color and options?

For the things, you find important, get CLEAR answers from the manufacturer. If you don’t feel they are strong in that area, 25 more manufacturers are waiting to talk to you!

Last bit of advice: Learning to be a roaster is on you. Take training from the manufacturer or from SCA authorized labs. Get a feel for how a roaster operates BEFORE pulling the trigger. Just like buying a new car, some are more fun and versatile to drive than others. Only one is the perfect car for you.

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

May/June 2019

Photo by Trish Rothgeb

CoffeeTalk

May 2009

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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

Water Quality 101

by David Beeman, “Water Wizard” at Cirqua

Why You Absolutely Positively MUST Know Your Water Quality!

W

ater filtration is the lynchpin of flavor in the coffee industry.

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

“Coffee is 98% water so its quality is just as important to creating the perfect cup as your choice of bean or machine. Water filtration systems for your coffee shop help you achieve flavors and aromas that keep your customers coming back – while helping protect your coffee and espresso machines by removing sediment, chlorine, and scale.”

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

Rod Magnuson, Commercial Filtration Product Line Leader at Pentair.

The mineral balance in water reacts with compounds in coffee to create specific extraction results, similar to how particular flavor and aroma characteristics only exhibit at a precise temperature. A variation of as little as 1 to 3 ppm can be detected in the quality of the brewed product.

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

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

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

“Although the drinking water in the U.S. is far better than what is found in other countries, municipal water facilities’ systems are vast and aging with many potential contamination points.

A certified carbon filter to reduce lead, cyst and asbestos will greatly improve your water quality and improve taste and odor. Using filters with certified materials and an eco-friendly design to reduce the environmental impact is preferred.”

Lisa VanWyngarden, Senior Manager, Business Development and Marketing at Waterlogic Commercial Products, LLC

The type of water treatment bought depends on the source water and the desires of the operator for primary concerns. The best water (in a simplified form) will have parameters closely matching 150 ppm total dissolved solids (ppm), 30 to 50 ppm of alkalinity, and 3.5 to 4.5 grains of hardness and a slightly basic pH. I have found lighter roast coffees exhibit better flavor profiles at a TDS level closer to 125ppm. Parameters matching these will provide for superior flavor and aroma extraction and also reduce/eliminate equipment scale and corrosion.

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

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

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Equipment protection in high mineral-content water can be achieved with softeners (replacing calcium with salt,) acid additive filters (enabling scale to stay in solution by lowering the water’s pH,) sequestering filters (reducing scale’s ability to adhere to metallic parts by coating with chemical additives,) reverse osmosis (separation of water from the minerals) and most recently nucleation assisted crystallization (performing scale before it reaches the boiler.) All of these methods have certain conditions such as alkalinity, hardness, and TDS that should be matched to their use. Purchasing the wrong type of treatment can be a complete waste of money as can purchasing expensive treatment when filtration may suffice. Questions I ask a customer are: on the geek scale where are you. This tells me quickly how close to exact I need to be in matching water to their desires. Water at or below 150 TDS needs filtration only or if a geek calcite additive or formulation if below 100 TDS. Over 200 TDS and 5 grains some type of reverse osmosis is recommended if a geek or cheap softening if equipment protection is necessary.

David Beeman, 41 year water industry veteran, developed the original water quality standards for Starbucks, Peet’s Coffee and Tea, Coffee Bean and Tea Leaf, and literally thousands of cafes around the world. He also co-authored the SCA ”Water Quality Handbook” establishing the worldwide technical water standards for certified coffee cupping labs. And finally, Mr. Beeman is the inventor and manufacturer of “Formulated Water” -- a system that allows the coffee shop owner to choose their water parameters.

“It’s important to consider the influential properties water will have on your equipment and coffee extraction. Water chemistry will play a significant role during extraction as well as affecting the longevity and efficiency of your equipment.

Understanding the water you’ve been dealt in your area might seem overwhelming but you have help.”

Nick Burke, Product Support Specialist, OptiPure

May/June 2019

RO Reimagined.

FOR LIFE.

Better control leads to better water.

Introducing the Pentair® Everpure® ConservTM HE-3 High Efficiency Reverse Osmosis System, a high-capacity powerhouse with a small footprint. With its real-time remote monitoring, the Everpure Conserv HE-3 provides complete ease, convenience and efficiency with tailored push alerts at the palm of your hand.

It’s smart, innovative and connected. It’s RO reimagined. pentair.com/everpure-conservro-he3

© 2019 Pentair Filtration Solutions, LLC

Pentair Everpure Conserv HE-3 High Efficiency RO System

Coffee Service Corner

YOUR ROUTE PROFESSIONAL – WHERE THE RUBBER MEETS THE ROAD

O

ne’s shopping experience, home appliance installation and/or residential service event can easily be enhanced or ruined by the demeanor, ability level and communication skills of the person whom you encounter during any one of these events. (Does a memorable experience quickly come to mind?) As an example, I would much prefer a dining experience where I was provided acceptable quality food delivered by a superb, engaging waiter than having a great meal delivered by a surly malcontent who would obviously rather be anywhere than table side with my party. I suspect that at least some of you share these sentiments.

A route delivery business is much the same. Route persons are an operator’s primary customer touch point once a new piece of business is written.

Their performance will impact how your coffee, vending, or water service is perceived and a primary determinant as to how long you will retain an account.

Having been in businesses that provided OCS, Water and Vending route services, my belief is that Coffee Service route professionals are by intent much more customer interactive than Bottled Water or Vending route persons. For this article, my focus is on the OCS route pro (full service, not pre-call), where one of the primary responsibilities is interaction with the decision makers.

I work on this article having just departed the NAMA show in Las Vegas and having a very fresh perspective on many topics having interacted with a number of operator friends.

Hire For Attitude - Everything begins with a proper hire. You can’t teach “nice”. An effective route person needs to be visible to his/her customer, interacting with decision makers on every visit if possible. Effective communication skills allow for up-selling while meeting and exceeding client needs. It is also critical for the route professional to understand their value to the organization, feel that they are part of the team and to be recognized for their importance. Once you have the solid foundation of a great employee and a productive, supportive environment, then one can establish the job parameters in order to optimize performance.

Document Service Expectations – While Coffee Service is not a complex undertaking, to ensure that the customer is not lured away by internet fulfillment options, the service must be thorough as well as visible. This should not be left to chance. A sound, basic outline of route service protocol could look like this: • Begin with a seamless set up for each new account – You have one chance to make a great first impression.

• Create a schedule and follow the schedule – Inconsistent service that result in out of stocks is a retention killer.

• Establish inventory par levels – Par level maintenance must be dynamic.

by Ken Shea

Consumption patterns change.

• Replenish inventory and rotate stock – Often times, fractional pack coffee bags are dumped into pantry drawers. Pay attention to all areas where inventory is stored.

• Brew system check – Look for performance issues such as short fills over fills. Check temperature out of the brew head and confirm that it is up to manufacturer specifications.

• Clean the brew site – The brewer, serving vessels and serving area all need attention.

• Merchandise the brew site – Besides being clean, product caddies, tea racks should all be full and tidy. Signage should be fresh and replaced if necessary. This is like your own grocery shelf. Optimize the real estate!

• Engage the decision maker – Coffee service is a tremendous value, providing a brewer that delivers beverages much less costly than a coffee shop or even a C-store or drive through location. But the competition is out there. Let your client know of other options and upgrades that you have. Many accounts have been lost because they did not know that the incumbent provider had other options and the route person did not have a relationship with the decision maker.

• Seek water opportunities – If you do not have the water business where you have coffee, you are inviting the water provider to solicit your OCS business.

• Ask for leads – Great service and engagement should lead to new business.

Consider incentivizing your route professionals for lead generation.

While it is imperative that a route person have a great relationship with the customer, remember it is also important for your company to have multiple touch points with the decision makers. Route persons come and go, often going to your competition. Having multiple touch points will help minimize account attrition should you experience turnover, hostile or otherwise. Route rides with their manager creates important relationships. Properly done, these work-withs can demonstrate an account’s perception of their value, rather than seeming like a disciplinary activity.

Internal sales representatives can also be a very efficient complement to your route professional, often times becoming very close to the decision makers. A lot of coverage can be generated by an internal sales professional.

In summary, good service is the ante in the poker game of Coffee Service. Great service provided by a world-class route pro will separate the really good companies from the average. Do all that you can to ensure that you have a winning hand.

Until next time - Ken

16 May/June 2019

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

17

What I Know For Sure

by Lisa Colon, CEO, InterContinental Coffee Trading

Women in Coffee

W

hen I was asked to write for the Women in Coffee column, I thought, “What does ‘Women in Coffee’ mean?” How do we identify who are the Women in Coffee? Are they women producers, baristas, coffee roasters, or are they women traders? What I know for sure is that I am a Woman in Coffee. I am a woman trader, partner and founder of the specialty green coffee trading company InterContinental Coffee Trading aka ICT Coffee located in San Diego, California.

slurping and spitting, their ties wrapped around their necks. What struck me most during that time was when I realized that there were nine traders and all were men. The impact of that realization became my primary motivation - to become a trader, a leader or just one of the “guys” on the trading desk. I think a lot about those times and the paths that I crossed to get to where I am fighting, laughing, crying and hoping.

My story began in 1986 when I was hired to manage the coffee position for Farr Man Coffee, a subsidiary of E.D. & F. Man based in 2 World Trade Center in New York City. I fell in love with the coffee industry the moment I walked into the trading room. The energy, the passion, the people, the different languages being spoken in the background, the smell of the cupping room and the men

In 1988, I was offered an opportunity to work for a coffee brokerage company, C.E. Bickford & Co. During that time, Bickford was a massive player in the coffee industry, moving 2 to 3 million bags annually. Most importers and roasters purchased and sold coffee through Bickford. Bickford was just as strong on the west coast as they were on the east coast. In 1990, I became the first woman broker at Bickford and was given the opportunity to sit at the trading desk. It was a significant breakthrough for Bickford, allowing me, a woman, to become a coffee broker. This experience was life-changing for me because it taught me the fundamentals in trading green coffee and it was the start of earning respect from my colleagues and counterparts. As a result, I developed strong working relationships nationwide that are still in place today. Without my experience in Bickford, and the long-lasting relationships I formed, who and what I have created today would have never happened.

In 1995, I moved to California with my family. My son was born premature, and he needed extra care. Staying at home with my son was a necessity that now birthed a home-based business. I found myself at a crossroads, knowing no one would hire me because of my limited availability. There was no flex time during that era. Four months later, one of my suppliers called me to tell me that he had not sold any coffee since I left New York. He offered 2,000 bags of Colombian Excelsos, and I sold it in five minutes. That was the start of Euro Latin Link, Inc., my brokerage firm, I ran for ten years.

In January 2009, I co-founded InterContinental Coffee Trading (ICT Coffee) in Westlake Village, CA. My vision was to create a company that stood out.

The original business model was to operate a modern-day small specialty coffee trading company that offered a wide variety of coffee to microroasters. Customer care was always a top priority in our business model. The challenges and struggles of operating a business, let alone a woman-owned company, only helped me grow stronger and think bigger. My team and I continue to build an innovative, forward-thinking specialty green coffee company of which I am proud.

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In February 2017, ICT Coffee became a proud partner of the Hamburg Coffee Company Group (HACOFCO). Our combination of expertise and commitment to quality and customer service has allowed ICT to experience rapid growth and to become a major supplier of quality coffees to clients ranging from micro-roasters to large multi-national corporations.

So, when we talk about women in coffee, what I know for sure is that I am a woman in Coffee. I am a woman trader, partner and founder of ICT Coffee located in San Diego, California whose most significant achievement was to be accepted and Lisa Colon, CEO, respected as a woman trying to excel in the coffee InterContinental Coffee trade that was run by men.

Trading May/June 2019

19

Innovations in Coffee Packaging Technology

by Travis Gorney, President & COO, Coffee Blenders

Coffee Industry is Listening Closely to Public Demand for Sustainability in Packaging

N

othing grabs your attention quicker than when the way you have been doing something all of your life suddenly changes. This was the case for me while dining at my favorite lunch spot, a sushi restaurant just down the street from my office. All was well until I took the first sip of my usual go to: A tall glass of unsweetened iced green tea. I realized quickly by feel that this was not the typical plastic straw I was used to, and in fact after closer examination it was made out of a thick paper. Right away I wasn’t quite sure if I was sold on the texture of it. What I did notice is that it changed the whole experience for me. Then I remembered reading that in 2018 California Governor Jerry Brown had signed a new law which banned the use of plastic straws at many (but not all) types of dining establishments. While you can still get a plastic straw upon request, restaurants are required to make the customer ask for one first.

The law followed several others that target “single use” plastic. Upon signing the bill into law Governor Brown wrote “Plastic has helped advance innovation in our society, but our infatuation with single-use convenience has led to disastrous consequences.”

If you live in Southern California, like I do, it is isn’t surprising two new laws passed to protect the environment and build a sustainable future. My own city of San Diego implemented a zero-waste plan that it hopes to achieve by 2040.

Whether it’s straws, grocery bags, or packaging materials, California is usually at the forefront of creating policies related to sustainability and the environment.

So What does this have to do with coffee?

Well a lot actually. Coffee is not any different from most other industries in that business has to adapt to market forces. My paper straw was an adaptation that the restaurant decided to make so that their patrons wouldn’t have to ask for straws, and I imagine that the fact they chose to use paper straws builds goodwill in the community.

The coffee industry has seen rapid change over the past 15 years. The introduction of single serve coffee capsules proved to be a huge success and it established that there is an ever-increasing demand for single serve coffee.

The success of single serve capsule coupled with the increased demand for convenience from the consumer has let to many innovations in the coffee space including new delivery methods like the single serve pour over coffee from NuZee www.pourovercopacking.com and stick pack soluble coffees.

These existing and new coffee delivery systems have inherently also brought some new challenges along with them and the biggest is the need to reduce or find a solution to eliminate unrecyclable waste. Consumers want it all a great and fresh cup of coffee, on demand convenience, & little to no carbon footprint.

1. Consumers are demanding and paying for products that are biodegradable or at least recyclable.

2. Stores are looking for products that fit this criterion and putting those products on their shelves.

3. Manufactures and co-packaging companies realize that they have to adapt to these demands faster than they maybe anticipated.

All of the above has led to some very swift packaging developments from manufacturers who are doing everything they can to build products that maintain the freshness of the coffee while giving the product the longest shelf life possible and are made from materials that are either biodegradable or recyclable.

Packaging in general is evolving based on consumer demand and government policy to be more sustainable. The one-time use model is changing to a model where materials are collected, recycled and reused or from a material in which overtime biodegrades on its own. In this sense, the single serve pour over may have some advantages coming its way because there are some companies who are introducing new packaging technologies that will be fully recyclable yet still seals in the freshness. Huhtamaki just announced the launch of their blue loop 100% recyclable 3-layer flexible film material which has the potential to have great success in the market. There are also several companies producing multilayer rigid compostable packaging in the single capsule market. This new packaging brings clear benefits to our environment however ‘Recycling’ or composting is still not perceived as being easy to the US consumer as there is still a many recyclable products that in the end do not get recycled.

Until we can fully convince the consumer to take the extra steps necessary and take responsibility as to the end destination of their own packaging in which they demand we all have a long road ahead of us for a full circle change.

20 May/June 2019

Selling Delicious and Safe Cold Brew

by Randy Anderson

Tips on How to Sell Your Cold Coffee Products Without Killing Anyone (Including Your Brand)

I

n September of 2017, Death Wish Coffee of Round Lake, NY issued a voluntary recall of their nitro cold brew cans. The following is an excerpt from their website concerning the recall.

“A process specialist has recommended that we add an additional step to our nitro cold brew production process. Based on these recommendations we’ve decided to recall all Death Wish Nitro cans... No illnesses have been reported in connection with this issue. This recall is merely a precautionary step.”

While Deathwish survived, the recall was costly and a reminder for everyone that food safety is a very real issue when it comes to cold brew coffee that many in the coffee business have never had to consider before.

Of all of the hot topics concerning cold brew coffee, food safety is the least exciting but likely the most important. This is especially true with product that is packaged and leaves the premises (cans, bottles, kegs, etc.)

To be clear, there are few if any actual incidents with cold brew that have resulted in illness or death. I spoke with Mike Brown, CEO of Deathwish in the weeks following the recall. After our conversation, I was convinced and still am that they made the right decision. The recall was a “precautionary measure.” So, was there an actual danger? I don’t think so (for reasons I am gladly willing to discuss offline). However, that is not the point. The point is that there are rules and those rules cannot be broken. If they are broken, your business and your brand will suffer. The rules (for products sold to the general public that leave your premises) are established by the FDA, the governing body that ensures the safety of food and beverages consumed by the public in the USA. Many producers of cold brew add a “kill step” by pasteurizing the cold brew before canning, bottling or kegging. While this ensures that most microorganisms such as e. coli, salmonella and listeria are destroyed, it does not address the spores of clostridium botulinum or “c. bot”. C. bot is a rodshaped bacteria with spores that are anaerobic, meaning they live and grow in low oxygen conditions (i.e., nitro filled cans that expel oxygen). If conditions are right (which include heating to about the same temperature used to kill other bacteria), the spores go into a vegetative state and will produce botulin - the toxin that results in deadly botulism. Not understanding or following the rules can hurt your business since a recall will most likely be issued. The problem is that cold coffee is a low acid food (4.6 pH and above). If the cold brew were below 4.6 pH, it would be acidic and the spores could not survive.

The only kill step needed would be pasteurization.

22

However, C Bot. also needs a warm environment to survive. In the eyes of the FDA, if canned cold brew is not kept cold during the entire process (known as the “cold chain”), there is a danger of botulism. While I believe that this danger is minimal, it is still a possibility and therefore enforced strictly by the FDA. The only “kill step” that is acceptable for LACF (low acid canned foods) products like cold brew coffee is either retorting (basically a huge pressure cooker that heats the coffee inside the can to approximately 250°F for a period of 5 to 10 minutes) or, filling aseptically in A certified facility. I repeat, a certified a septic facility where the container that the product is being filled is validated as an acceptable vessel. Both of these methods are expensive and generally, but not always done by co-packers. Aseptic filling is a preferred method since it requires only flash pasteurizing. However, the minimum order quantities (MOQ’s) are very high. For aseptic filling.

I recently spoke with Dan Cox of Coffee Enterprises in Vermont. Recently, Dan and I discussed what he and I both felt was the most important consideration for those wanting to produce and sell cold brew. Dan pointed out “Many ambitious startups and even established coffee companies don’t understand or are just unaware of the pitfalls of food safety connected with cold brew. There have been numerous stories in the news of recalls, not to mention cold coffee products that had gotten to the shelf and been returned simply because of poor quality long before the best buy date had expired. This hurts those companies individually but also affects the entire category.”

Mark Caporale of Caporale Consulting, a beverage formulator, and California certified FDA process authority had this to say.

“With the rise in cold brew coffee demand, I see the biggest challenge facing coffee producers today is food safety. Whether selling cold brew in bottles, cans, or kegs it’s important to remember that coffee is a low acid food product and as such needs to brewed, handled, bottled/canned and stored carefully. Making and selling it in your coffee shop is one thing but transporting it either in cold chain distribution or shelf stable requires a working knowledge of food science and an understanding of food safety. The advantages & disadvantages of either cold chain or aseptic processing need to be carefully and thoroughly evaluated before a decision is made. This food safety decision is probably the single most important consideration in businesses who are growing their cold brew coffee business”.

So what if you are brewing cold brew in your shop and selling to your customers on-premise? While the FDA does not concern itself at the store level, don’t be misled. Local and state health authorities are taking notice so handle your brew safely. I have actually witnessed in large retail coffee chains, open buckets of cold brew. Obviously, this is far from acceptable and a health inspector seeing this would no doubt take notice and possibly issue a warning. Cold brew coffee is a food product with potential health hazards if not handled properly and it represents your brand. For the sake of your own business, the entire coffee industry and more importantly, the health of your customers - please handle your cold brew coffee safely and carefully.

Randy Anderson is A 20 year veteran of the coffee industry. For the past 6 1/2 years, Randy‘s has been providing customers small and large with solutions and education on the brewing, preparation, packaging and safe delivery of cold brew coffee, whether on dispense, in RTD format such as canned nitro and most recently, cutting edge no heat concentration for food service concentrates. His company, Caffrios leads the way in the cold brew coffee space as well as coffee cherry supply and CBD infusion. Randy is available for direct consultation as well as training events for basic and advanced cold brew. Randy can be reached through his LinkedIn page at www.caffrios.com, email at coldbrewconsulting@gmail.com or by phone at 360-524-2003.

May/June 2019

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NewsBites Curtis Nitro Infuser Helps Operators Add a “Cool Factor” to Beverages Cold brew coffee, tea, milk or juice on the menu are nothing new.

But when you infuse nitrogen they become very different, highly desirable drinks that are sure to grab customers’ attention. 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 highly-versatile component makes it easy for convenience stores, specialty coffee operations and restaurants add a creamy, stout-like effect to a wide variety of drink items and increase beverage sales right along with them.

The Curtis Nitro Infuser produces a longer lasting drink that seems thicker, creamier and sweeter without adding additional calories. Although nitro cold brew coffee is the most popular example, inventive operators are finding many other applications for nitrogenation, including teas, juices, and beer as well. Infused with smart, simple Curtis engineering Epitomizing Curtis smart engineering, 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. The three channel unit provides support for three dispensing taps. Individual precision controls enable operators to offer different nitro-infused drinks at once, dial in just the right amount of infusion, and serve up beverages with better cascading—up to two minutes—for a beautiful presentation and incredible taste. What’s more, setting up the Curtis Nitro Infuser couldn’t be easier.

Operators just need bottled nitrogen and a tap system. It fits all kegerators.

And no additional regulators or pumps are required. “Operators are always looking to build traffic and increase margins by adding specialty items,” says Marc Heffner, Curtis Senior Marketing Director. “Our Nitro Infuser offers the simplest technology on the market, and is the easiest way for them to get up and running fast.”

For more information, please contact the Wilbur Curtis Company, Inc. 6913 Acco Street, Montebello, CA 90640. Toll-free: 800/421-6150. www. wilburcurtis.com.

Excellent Printing Can Set You Apart In the Crowded Coffee Industry Flair Flexible Packaging has released its latest featured article ‘Excellent Printing Can Set You Apart In the Crowded Coffee Industry’. While Flair produces a range of cost-effective stand-up to flat bottom pouches and M-seal bags to keep your coffee fresh and safe, printing quality is key for your brand identity. Flair’s rotogravure printing process is notable for its vibrant colors, its exceptional print quality as well as its accuracy and consistency.

These elements are crucial since your branding goes beyond a logo. Cheryl Miller, VP of Operations at Flair said, “The packaging you choose is only part of the picture. It’s the visual role your packaging plays – the colors, the branding, and the overall impression it creates – that will make your coffee stand out from all the others on a shelf.” For More Information visit: flairpackaging.com

Reverse Osmosis is Reimagined with the Pentair Everpure® Conserv® HE-3 System Pentair introduces the Everpure Conserv HE-3 High Efficiency RO System, its latest smart, sustainable solution to help coffee shops maintain superior water quality across their operation. With the Conserv HE-3, operators can monitor water quality remotely and receive real-time performance data. The Everpure Conserv HE-3 is an RO powerhouse that boasts a surprisingly small footprint. This high-efficiency system is both expandable and configurable for simultaneous treated water delivery to multiple applications including making ice; batch, pour-over, and espresso coffees; iced tea and drinking water. As the first Pentair RO system to use remote monitoring technology, the Everpure Conserv HE-3’s built-in sensors provide real-time data accessible through an internet connection. Users can monitor system performance information and receive alerts regarding TDS levels, water usage, cartridge life and more. This data allows for proactive adjustments to critical water and system changes, helping save time and money. Visit pentair.com/everpure-conservro-he3 to learn more.

Linda Smithers to Chair Board of Grounds for Health The Grounds for Health Board of Directors has elected Linda Smithers, of Port Charlotte, Florida, as the new Board Chair. Smithers, past President of the Specialty Coffee Association and winner of the 2014 Rainforest Alliance Change Agent Award, recently retired as a Director and Head of North American Marketing for Daterra Coffee. She takes over from Dan Cox,

interim Board Chair and co-founder of the non-profit organization that is headquartered in Williston, Vermont with staff in East Africa. Grounds for Health trains local health professionals to screen and treat cervical pre-cancer and helps them develop a sustainable program in their communities to keep women healthy and stop cervical cancer deaths. Working primarily in low resource areas of the coffeelands, Grounds for Health has developed programs in Mexico, Nicaragua, Peru, and Tanzania, and currently has programs in Kenya and Ethiopia.”

Ska Fabricating Releases the “ZFR” Zero Footprint Rinser Ska Fabricating is thrilled to introduce the Zero Footprint Rinser (ZFR)!

The ZFR - pronounced ‘Zephyr’ - makes it possible to run a smaller footprint canning line than ever before. This pre-fill can rinser is an easy add-on to your depal or conveyance system, and was designed with the specific goal of saving space in smaller production spaces without sacrificing the power of a full canning line.The ZFR is configured with one 90˚ section, allowing cans to reverse direction prior to rinsing. It can be mounted straight or at a 90˚ angle, giving customers the opportunity to choose what best fits their needs and space.

The rinser is made of stainless steel and is recommended for line speeds up to 120 cans per minute. It can be mounted to all standard canning lines and is available in multiple can sizes.

The product design was driven by customer feedback, especially from those with limited production space, and Ska Fabricating’s commitment to pioneering solutions for packaging line automation. It is available for order now and shipping in late summer. For more information, visit skafabricating. com/zero-footprint-twist-rinse/.

Please Make Sure to Visit these Coffee Fest Exhibitors

24

Brewista.................................................... 220 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 25

Java Jacket...............................................410 javajacket.com...................... (503) 281-6240 The Original Green Coffee Sleeve.

Comes in 100% Recycled Natural Kraft or White. Can be custom printed with your design.

See our ad on page 19

Coffee Holding Company....................... 521 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 11, 13

North Atlantic Specialty Bag................. 415 northatlanticbags.com........(877) 827-5270 North Atlantic Specialty bag is a division of Diversified Packaging Concepts inc. Our main focus has been and will always be to give the same attention to detail to all our customers big and small.

See our ad on page 4 May/June 2019

State Farm Insurance............................. 702 st8.fm/bizinsurance State Farm and its affiliates are the largest providers of auto, home and individual life insurance in the United States. Commercial auto insurance, along with coverage for renters, business owners, boats and motorcycles, is available.

See our ad on page 7

Add a Scoop Supplement-Boosts TM

Call today to learn how Add a Scoop Supplement-Boosts can help you promote wellness and increase profits.

415.382.6535 | www.AddaScoop.com

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Advertisers Index Account Name........................................ Phone.....................Website.........................................................Page................Coffee Fest Booth Add A Scoop / Juice Bar Solutions Inc...............(415) 382-6535.............. addascoop.com............................................................. 25 Brewista...............................................................(307) 222-6086............ mybrewista.com........................................................... 25..................................................220 Bühler Inc............................................................(763) 847-9900............ buhlergroup.com.......................................................... 1 C2 Imaging/ Identabrew....................................(888) 872-7200............. c2spark.com/beverage-dispenser-branding/............ 25 Cablevey Conveyors............................................(641) 673-8451.............. cablevey.com................................................................. 9 Cirqua Inc.............................................................(310) 428-8726............. cirquainc.com................................................................ 23 Club Coffee L.P.....................................................(800) 387-4367............. clubcoffee.ca................................................................. 27 Coffee Blenders...................................................(760) 842-5522............. pourovercopacking.com............................................... 17 Coffee Holding Company...................................(800) 458-2233............ coffeeholding.com........................................................ 11, 13...............................................521 Costellini’s............................................................(877) 889-1866............. costellinis.com............................................................... 25 Don Pablo Coffee Roasting Company...............(305) 249-5628............ cafedonpablo.com........................................................ 25 Eastsign Int’l Ltd........................................................................................ eastsign.com................................................................. 18 Flair Flexible Packaging Corporation................(920) 574-3121............... flairpackaging.com....................................................... 3 Fres-co System USA, Inc.....................................(215) 721-4600............. fresco.com..................................................................... 2 Grounds for Health.............................................(802) 876-7835............. www.groundsforhealth.org......................................... 21 International Coffee Consulting.........................(818) 347-1378............... intlcoffeeconsulting.com.............................................. 17 Java Jacket..........................................................(503) 281-6240............. javajacket.com.............................................................. 19.................................................. 410 North Atlantic Specialty Bag..............................(877) 827-5270............. northatlanticbags.com................................................. 4.................................................... 415 OptiPure a division of Aquion............................(972) 881-9797.............. optipurewater.com....................................................... 25

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Pac Coffee Consultants Ltd................................(206) 310-6865............ paccoffeeconsult.com................................................... 25 Pentair-Everpure................................................(800) 942-1153.............. foodservice.pentair.com............................................... 15 Primera Technology Inc......................................(800) 797-2772............. primeralabel.com.......................................................... 25 Ska Fabricating....................................................(970) 403-8562............ skafabricating.com....................................................... 17 State Farm Insurance................................................................................ st8.fm/bizinsurance...................................................... 7....................................................702

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Texpak Inc | Scolari Engineering........................(856) 988-5533............. scolarieng.net................................................................ 28 Vessel Drinkware................................................(855) 833-7735.............. vesseldrinkware.com.................................................... 23 Waterlogic...........................................................(800) 288-1891............. www.waterlogic.com/en-us/dealers/......................... 25 Wilbur Curtis Company Inc................................(800) 421-6150............. wilburcurtis.com........................................................... 5

Calendar

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

May 24-25

Zagreb Coffee Break International Coffee Festival

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

June 6-8

World of Coffee, Berlin, Germany

June 6-8

4C Global Sustainability Conference, Belin, Germany

June 11-13

World Tea Expo, Los Vegas, NV, USA

June 13

Grounds for Health Auction

June 12-13

GCA Convention,Houston, TX, USA

June 17-19

Let’s Talk Coffee, Kigali, Rwanda

June 30- July 2

Summer Fancy Food Show, New York, NY, USA

August 25-27

Coffee Fest, Los Angeles, CA, USA

August 25-27

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

August 25-27

Healthy Food Expo West, Los Angeles, CA, USA

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