Cold Brew 2022 Issue

THIS MONTH: COOL WAYS TO BEAT THE HEAT

COLD BREW ISSUE 2022 | Vol. XXXV No.4

W E N ES L U R forJ I

Cold Brew

Preventing cervical cancer in coffee growing communities for 25 years.

Get involved in our summer fundraising campaign email sarah@groundsforhealth.org www.groundsforhealth.org

CONTENTS COLD BREW ISSUE 2022

08

COLD BREW ESSENTIALS And Non Essentials JAKE LEONTI

10 12

ICED COFFEE RECIPES From Breville and Monin MATTHEW DAVIS

ENSURING SUSTAINABILITY A People-Centred Partnership BILL FISHBEIN

THE VIEW

Continuing the Cycle JAKE LEONTI

06

HEMRO GROUP TO OPEN NA HQ IN SEATTLE Mahlkönig and Ditting Parent Company Centralizes Offerings

15

JAKE LEONTI

{4}

2022 | COLD BREW ISSUE

COFFEETALK MAGAZINE

Advertisers { INDEX } Add A Scoop / Juice Bar Solutions Inc (415) 382-6535 | ADDASCOOP.COM

11

Cablevey Conveyors

(641) 673-8451 | CABLEVEY.COM

3

Costellini's

(877) 889-1866 | COSTELLINIS.COM

11

Fres-co System USA Inc.

(215) 721-4600 | FRESCO.COM

9

General Packaging Equipment Co.

(713) 686-4331 | GENERALPACKAGING.COM

7

Grounds for Health

(802) 876-7835 | GROUNDSFORHEALTH.ORG

2

Java Jacket

(800) 208-4128 | JAVAJACKET.COM

11

Mahlkönig

SEE WEB | MAHLKOENIG.DE/APPS/STORE-LOCATOR-2

Texpak Inc | Scolari Engineering

(856) 988-5533 | SCOLARIENG.NET

15 16

INDUSTRY CALENDAR WANT TO SUBMIT AN EVENT TO COFFEETALK'S EVENT CALENDAR? COFFEETALK.COM/ADDEVENT

JUN 23–25 WARSAW, POLAND

JUN 24–25

JUL 21–23

CHICAGO, IL

HO CHI MINH CITY, VIETNAM

World of Coffee

Coffee Fest

Cafe Show Vietnam

AUG

AUG

SEP 27–30

25–28

28–30

DELAVAN, WI

LOS ANGELES, CA

Coffee Roasters Guild Retreat

Coffee Fest

OCT

OCT

7–8

7–9

SEATTLE, WA

NEW YORK, NY

Coffee Fest

New York Coffee Festival

WWW.COFFEETALK.COM

PUBLISHER

KERRI GOODMAN kerri@coffeetalk.com { 206.686.7378 x1 }

EDITOR-IN-CHIEF

CREATIVE DIRECTOR

ADMINISTRATION

PRINT DESIGNER

JAKE LEONTI jake@coffeetalk.com { x2 }

MEAGAN GOODMAN meagan@coffeetalk.com { x4 }

JUSTIN GOODMAN justin@coffeetalk.com { x3 }

MARCUS FELLBAUM fellbaum@mac.com

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

CONTACT P: 206.686.7378 F: 866.373.0392 www.coffeetalk.com

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 SUBSCRIPTIONS 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.

NEED TO UPDATE YOUR SUBSCRIPTION OR ADDRESS? COFFEETALK.COM/SUBSCRIBE

COPYRIGHT © 2022, HNCT, LLC, ALL RIGHTS RESERVED

MELBOURNE, AUSTRALIA

Melbourne International Coffee Expo

OCT 19–20 LONDON, ENGLAND

Coffee Shop Innovation Expo

COLD BREW ISSUE | 2022

{5}

CoffeeTalk Magazine -41.2710849,173.2836756

THE VIEW { Continuing the Cycle } JAKE LEONTI

{

C

offee Fest will be in Chicago this month. I will be there to give a few speeches to the next crop of entrepreneurs entering the coffee game or those already in it looking to upskill to best whatever challenges may be waiting for them. I always enjoy speaking at Coffee Fest because interacting with a crowd of people that are highly focused and enthused to be in the coffee business is always exciting. Many more newcomers attend this show looking to learn and be a part of the coffee community. I always see it as an opportunity to inf luence people new to the industry and pass on the values I care about in coffee.

What is important to me in coffee at the moment is creating a sustainable value chain that allows us to enjoy coffee for generations to come. But, of course, the only way for this to be achieved is to decommodify coffee and make a purchase according to traditional business practices, which involve taking the cost of production into account and creating consistent margins and a level of cost forecasting.

The next aspect of coffee I feel is essential to protect is community.

The coffee community has always been an eclectic mix of people from various backgrounds with a multitude of skills that all decided to agree on at least one thing – what to drink.

{6}

2022 | COLD BREW ISSUE

COFFEETALK MAGAZINE

This is why I continue to speak at events, write articles, and interview people I respect. It is simply to keep the community together by sharing stories that unite us and help support the businesses that our industry relies on to succeed.

On June 24, I will be speaking on Content Marketing in one class and Menu Creation in another. These are two vital subjects to any coffee business, whether you are a wholesaler or retailer. Whether we like it or not, you

WWW.COFFEETALK.COM

are involved in marketing if you own a business. This is the way the game is played now. Our personal brands and social media feeds are the windows to businesses and inform many of the customers purchasing decisions.

Menu creation is about more than ingredients. But, again, it goes back to the brand and understanding your customer and their wants and needs. It’s about understanding what you are capable of and how to give the customer what they are

asking for by creating an experience they cannot get elsewhere.

In this issue, we offer some new ideas on how to make iced coffee and how the market is evolving.

We have recipes submitted from Breville and Monin that will suit the purist or the sweet tooth coffee drinker. We also have a contribution on sustainability from Bill Fishbein, which is the more important conversation to have. I hope you enjoy it.

COLD BREW ISSUE | 2022

{7}

COLD BREW ESSENTIALS { and Non-Essentials }

JAKE LEONTI | CEO OF F+B THERAPY AND EDITOR-IN-CHIEF, COFFEETALK MAGAZINE

{

T

he cold coffee market has continued to explode over the last year. RTD cold brew is leading the way with a 25 percent year-on-year increase. 57% of that growth comes from North America alone. Cold brew has been on grocery shelves for a while now, so the new growth is being seen by more innovations and different segmentations within the cold coffee category.

Cold-brew alone is no longer the only name in RTD. Snapchill from Elemental Beverages, which we reported on last year, has continued to grow as well as Cometeer coffee which comes in a frozen puck, also continues to grow. We have also seen a lot of growth in the home cold brew category during the pandemic, with some instant coffee contributions coming from the Dalgona TikTok craze. All this points to the fact that people, Millenials specifically, love cold coffee, and it doesn't have to take 20 hours to make anymore.

in a café, it is always best to grind fresh, especially if you are not brewing cold. Fresh grind is imperative if you are brewing hot over ice or going through a rapid cooling system. If you are brewing cold, fresh is better but not essential.

The nature of cold brewing allows a lot of latitude when it comes to freshness. As long as the coffee has been sealed, it is acceptable to use pre-ground packs if it gets brewed right after opening. The good news for cold brewing is that it does not require precision grinding. You can quickly get away with a Bunn G3 grind unless you are brewing on an industrial level; then, we open up a whole new category. If you are brewing hot, then more precision

will be required. You would do well to use a Mahkonig or Ditting grinder for nuanced coffees. If you are brewing at home, you will be happy to know that Hemro will be releasing a new line of home grinders capable of seriously up your brewing game.

2. Coffee Options – Cold brew was king for a solid ten years when it came to cold coffee. Again, due to the extraction process and lack of acidity in the final product, you could use fewer quality coffees to produce a delicious, sweet cup. With recent innovations in cold brewing and flash chilling, capturing flavor nuance in a cold coffee is possible.

HERE ARE THE NEW RULES FOR COLD BREW ESSENTIALS.

1. Grinder – this is essential to all coffee making if you genuinely care about the process and leveraging the best result. If you are brewing {8}

2022 | COLD BREW ISSUE

COFFEETALK MAGAZINE

These innovations open the door to every great coffee in the world to show off its cold side. On the other hand, the consumer tendency toward sweetness and convenience also opens the door to instant coffee.

space, and discipline required to brew a bucket of coffee over the course of 12 to 24 hours are too high of a price. The added shelf-life and incredible sales made this zero waste product very attractive to retailers and bottlers. The viability is why everyone has been trying to solve the time issue since it began.

Hot brew cooling down brings the brew time back to a palatable four to six minutes; however, it still doesn't taste like cold brew. If you want a cold brew flavor and texture in a shorter period, you have to try Brew Bomb. Their brewing method in a single stream with room temperature water cuts the brew time down to 2 to 4 hours with a truly cold brew experience.

3. Hurry Up and Chill Out – Whether you are brewing hot or cold, you eventually need to chill your coffee out. The "chilling" seems to be the space with the most innovation at the moment. Cometeer, which we reported in 2021, completely flash-freezes their coffee to a chilly –321 degrees to capture the flavor.

Meanwhile, Snapchill takes a hot brewed coffee from 140 degrees F to 40 degrees F in 60 seconds. These processes allow the volatile aromatics and acidity found in hot coffee to be captured in an iced coffee with remarkable accuracy. Time was always the one major caveat that held cold brew back. The patience,

just a wake-up call; their breakfast and protein fix blended all-in-one.

Functional ingredients have been growing in a big way for years, and cold brew coffee has become the host product to carry them to the next generation. So, don't think that just having nitro and regular cold brew is enough. Be prepared to stock protein, mushroom, and immunity boosters to be included in the daily order.

Cold-brew is here to stay, and nitro has shown that it is more than just a trend.

The only thing that is changing is the audience which has grown so large that cold brew and iced coffees are evolving at an incredible pace.

4. Bulk It Up – as cold brew and iced coffees become more and more popular, the audience grows. That growing audience wants more than

We got this one in the bag.

Our signature one-way degassing valve allows carbon dioxide to escape from a package without allowing in oxygen or moisture, providing the optimal air-tight package.

Our single source, “system approach” to packaging whole bean or ground coffee, includes:

+ High Performance Materials

+ Degassing Valves

+ Reliable Machines

+ Unparalleled Service

Technology and Innovation

For more information, contact: Coffee@fresco.com | 215.721.4600 | fresco.com

WWW.COFFEETALK.COM

COLD BREW ISSUE | 2022

{9}

DRIP/ICED COFFEE { by Breville }

MATTHEW DAVIS | BREVILLE'S US PRODUCT EXPERT – COFFEE

Recipe provided by Matthew Davis, Breville's US Product Expert – Coffee.

DRIP/ICED COFFEE

My go to is always making a crisp glass of coffee that resembles the same flavor profile if it were brewed hot.

TO DO SO

Brew a pour over using the following recipe • 30g coffee (ground medium fine, same as a regular pour over) • Split your ratio of hot water with 70% water (205F) and 30% as ice 350g water 150g ice • Give the coffee a slow introduction to the hot water with a “bloom” of roughly 60g and wait 30-45s • Pour in a circular motion the size of quarter until your weight reaches 250g and wait for most of the water to drain • Just before all the water leaves the bed of coffee, continue pouring until you reach the total weight of 350g

• Once the drips stop, add 150g of ice to a carafe and pour the hot coffee directly over This will create enough thermal mass to create the ideal dilution while simultaneously chilling your beverage.

If you prefer to add cream or another condiment, reduce your total ice to just 50-100g to create a slightly higher strength.

Enjoy!

What to do with the cold brew once you make it...

COCONUT COLD BREW

COLD BREW CHOCOLATE SODA

INGREDIENTS

  

3 oz. cold brewed coffee 2 pump(s) Monin Coconut Concentrated Flavor 2 oz. unsweetened coconut milk

Glass: Tall/Pint Garnish: toasted coconut, whipped cream Glass Size: 16 oz.

INGREDIENTS

   

3/4 oz. Monin Dark Chocolate Syrup 3 oz. cold brewed coffee Top with: 1 oz. club soda

Glass: Specialty Garnish: cinnamon stick Glass Size: 16.5 oz.

INSTRUCTIONS

INSTRUCTIONS

1. Fill serving glass full of ice.

2. Pour ingredients into serving glass in order listed.

3. Add garnish and serve.

{ 10 }

2022 | COLD BREW ISSUE

1. Combine ingredients in shaker in the order listed, except sparkling beverage.

2. Cap and shake vigorously.

3. Strain into chilled serving glass.

4. Top with sparkling beverage.

5. Garnish.

COFFEETALK MAGAZINE

Powdered Nutritives for Add a Scoop™ Maximum Health Supplement Add a Scoop Blends are a wide range of functional supplements. Almost all Add a Scoop Blends have no color or flavor, making them easy to add to your Boost favorite blended drink. On our website you’ll find

detailed information on each blend’s ingredients and benefits, so you can pick the one that’s just right for you.

Other Available Blends: CALCIUM BLEND, ENERGY BLEND, IMMUNE SUPPORT BLEND, MULTIVITAMIN BLEND, PROBIOTIC BLEND, PROTEIN BLEND, RELAXING BLEND, SMART BLEND, WOMEN’S BLEND

FREE SUBSCRIPTIONS

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

415.382.6535 | www.AddaScoop.com HALAL, KOSHER, VEGETARIAN & GMO FREE

FOR INDUSTRY MEMBERS CHOOSE A SUBSCRIPTION THAT WORKS FOR YOU COFFEETALK.COM/SUBSCRIBE

WWW.COFFEETALK.COM

COLD BREW ISSUE | 2022

{ 11 }

ENSURING SUSTAINABILITY { A People-Centered Partnership }

BILL FISHBEIN | EXECUTIVE DIRECTOR, THE COFFEE TRUST

{

{ 12 }

T

he article in Coffee Talk Magazine, “Ensuring Sustainability,” by Grayson Caldwell, sheds light on one of specialty coffee’s most egregious deficiencies that have been hidden in plain sight for decades: the inexcusable inability of specialty coffee to make a credible effort on behalf of coffee producers - who are the foundation upon which the entire trade is built - to earn a living wage. On a positive note, Grayson points to the digitally oriented, data driven, Verified Living Income (VLI) partnership between Heifer International, Bellwether Coffee, and Sustainable Harvest and the effort to liberate coffee producers from the role of “price takers” in a global trade that sets the price for producers to “take.”

2022 | COLD BREW ISSUE

Grayson accurately reports the failure of specialty coffee’s so-called efforts to improve coffee producers’ income, which has been dwindling for more than a generation. The specialty coffee trade has long acknowledged that paltry payments to producers threaten the livelihoods of producers and threaten the sustainability of specialty coffee itself. The hand-wringing that has accompanied the acknowledgment has largely remained the same. It is hardly surprising that simply talking about paying higher prices to producers has not resulted in actually paying higher prices to producers. However, the Verified Living Income (VLI) effort is not idle talk. It’s a serious effort to do something about this long-standing blight on specialty coffee.

That said, I would encourage VLI to use a less data-driven approach in favor of a more people-driven approach. It never ceases to amaze me how much data drives our efforts at origin. No matter how often we learn how different one producer is from another and no matter how many times we realize that each micro-climate holds within it its own unique characteristics, we still try to establish some common formula to solve one issue for all farmers. No matter how much data we collect, we cannot possibly determine a one-size-fits-all Living Income for all producers. There are a number of reasons for this. Here are two: 1) If we in the north are in any way involved in the data analysis, let alone the results, the entire exercise will be riddled with the conflicts inherent in our profit motive.

COFFEETALK MAGAZINE

2) Producers need more income. We know this already without any further data. How much income they need is none of our business - no more than our income is any of their business, although those figures would surely raise a few producers’ eyebrows.

Specialty coffee’s lucrative profits are earned here in the States and in other more economically advanced nations.

Paltry producer profits (otherwise known as losses) are earned at origin.

We so often refer to producers as our partners. How about a genuine “we’re in this together” partnership?

It doesn’t require the digital world to lift a finger to walk the talk toward a living wage for producers.

Consider the following non-datadriven approach toward the same goal. It’s just one of many possible people-driven approaches, and all it requires is getting out of our data-laden mindset and recognizing that this issue could have been resolved years ago, long before all this data was accessible anyway.

THE DREAM

(What is the use of a goal if it’s not attached to a dream?): Specialty coffee wholesalers and retailers split their gross profits equally with producers, 50-50 like true partners. Call it something like 50-50 For Farmers. Gross profits on coffee beans and coffee beverages sold would be calculated with half the gross profits sent back to the producers. Wholesalers and retailers pay their expenses out of their half of the gross profits.

Producers pay their expenses out of their half of the gross profits. It’s a partnership. Here’s how to get there.

THE STRATEGY:

It is reasonable to assume that a 50-50 split among all participating producers and merchants may not be possible right away. So, merchants would state the 50-50 goal and a timeline WWW.COFFEETALK.COM

for getting there. Each merchant may state a different formula, such as, say, ten years at 10% per year. From time to time, adjustments may need to be made to the timeline of the 50-50 partnerships. These adjustments would be public, perhaps displayed on a thermometer-like graphic on social media or in stores, clearly articulating each merchant’s path toward their 50-50 For Farmers Goal.

It stands to reason that consumer prices would increase in order to accommodate reasonable profits for producers and merchants. But those prices would increase slowly so as not to overwhelm consumers with a vast increase all at once. Consumer prices would increase incrementally at a reasonable pace until both producers and merchants could earn a living wage.

Consumers have been keeping pace with specialty coffee’s increased prices for the last 35 years. The specialty coffee trade was founded on higher consumer prices. For over a generation, coffee prices have steadily increased due to the increased price of labor, rent, utilities, insurance, transportation, etc. While consumer coffee prices have risen steadily to cover these additional costs, producer prices have essentially remained the same.

When a serious Fair-Trade campaign was established, consumers were easily convinced to pay higher prices for Fair-Trade coffee. So, undertake a serious VLI Campaign.

Who better to be a frontline participant and leader? The Specialty Coffee Association (SCA)! What a goal for SCA, the global coffee association, to spearhead an international marketing campaign informing consumers that the price of coffee is finally going to rise incrementally so farmers can survive and consumers can continue to enjoy specialty coffee. And who better to convince the SCA that it is in their interest to undertake a serious

campaign towards a real living wage for producers? The original VLI stakeholders themselves - Bellwether Coffee, Heifer International, and Sustainable Harvest. They are already committed to the goal.

The SCA’s international campaign could then complement a Barista Guild Campaign, a focused and concerted campaign like the SCA’s, but with a more intimate, over-thecounter, up-close-and-personal communication, strategically interacting with consumers face to face.

The message is simple. For generations, specialty coffee has never provided producers a living wage. It has now reached a breaking point.

If there is not enough income in specialty coffee for producers to raise their families in dignity, there will be no more specialty coffee.

When quality in the cup comes at the expense of quality of life at origin, it makes a mockery of specialty coffee’s long-standing association with the word quality. Specialty Coffee never ceases to celebrate itself with championships, awards, parties, and personalized designs on each and every espresso drink that passes over the counter. But by sweeping a living income for producers under the rug, specialty coffee has been hiding the truth and running cover for large chains and independents that have merely been adding paltry premiums for producers on top of a paltry C-price. I believe that we can all be a part of a meaningful change.

I’m hopeful that by incorporating the SCA and Barista Guild with the energy and enthusiasm reflected in the VLI movement, putting a people-centered strategy in place to establish a true Living Income for producers is possible. In fact, it’s essential.

And there’s no time to lose.

COLD BREW ISSUE | 2022

{ 13 }

ANNOUNCEMENTS Grounds for Health 44.4374044,-73.0689621

COFFEE AUCTION COMING SOON!

Grounds for Health’s Coffee Auction is open for bidders! Our annual auction rallies the coffee community to support women’s health services in coffee-growing communities— including our current programs in Ethiopia and Kenya. 100% of the proceeds from this event go directly to support Grounds for Health. From producers to roasters, importers to retailers, the Grounds for Health Auction brings together the coffee industry in a powerful way. Check out the world-renowned beans we have on tap this year and register today! { gfauction.org }

CABLEVEY CONVEYORS HIGH-VOLUME SOLUTION Cablevey

41.29634,-92.64496

The 8” (203.2mm) diameter high-volume cable conveyor can be customized to move your specialty materials with virtually zero breakage. Examples include whole bean roasted coffee, ground, soluble, and green coffee.

These systems are designed to handle high volume and can operate on multiple planes with the same gentle conveying as our smaller diameter tube, cable, and disc systems. Similar to Cablevey’s smaller diameter tube systems, the interior of the 8” system is designed to meet your swab-test standards and offers a variety of cleaning elements and an internal mini-inspection camera. { cablevey.com }

CLASSES AVAILABLE AT COFFEE FEST

June 24–25 at Coffee Fest in Chicago, Editor-in-Chief Jake Leonti will be teaching three classes. One on content marketing and how CoffeeTalk grew its online audience. Another on Food and Beverage Menu Development and a paid class on Barista Skills: Espresso. Come visit Jake at the show.

CoffeeTalk Magazine -41.2710849,173.2836756

{ jake@coffeetalk.com }

{ 14 }

2022 | COLD BREW ISSUE

COFFEETALK MAGAZINE

Sponsored Content

HEMRO GROUP OPENS NORTH AMERICAN OFFICE IN SEATTLE

{ Mahlkönig, Ditting, Anfim & HeyCafé Parent Company Centralizes Offerings } JAKE LEONTI | EDITOR-IN-CHIEF, COFFEETALK / CEO F+B THERAPY

{

W

e all know and love the Mahlkönig EK-43. This iconic grinder has become synonymous with specialty coffee and the "chain without a name." The idea was that every specialty coffee shop had to include a specific line-up of equipment, including Marzocco Linea, EK-43, Fetco brewer, and likely an Acaia scale.

The mythology of the EK has been lauded and passed down and transferred from barista to barista year after year. You will also often see the Mahlkönig Guatemala grinder or Ditting KR1203 or K804, in every SCA or Q Grader lab worldwide. These are the hallmarks of a quality coffee operation dedicated to excellence. The only problem was that sometimes it was hard to get your hands on one.

Well, Hemro noticed and decided to do something about it. Hemro Group is the parent company that owns the Mahlkönig, Ditting, Anfim and HeyCafé brands. Four of the world's best performing precision grinders are all under the same ownership, and they decided to build a flagship North American office located in Seattle, WA. In the Georgetown neighborhood, Hemro is in the historic original Rainier Brewery Bottling Plant building. The new space includes a training lab, product showroom, and demo space for all four brands.

To catch a look at the fantastic space, including exposed brick walls, hardwood floors, and mile-high ceilings, you should stay tuned for the forthcoming grand opening WWW.COFFEETALK.COM

event in October, during the week of Seattle Coffee Fest. Hemro will be the Hometown sponsor for Coffee Fest, and you can be sure that this is one work party that will not feel like a grind.

Additionally, Hemro Group has opened its distribution to five primary distributors in the US, which will make their products, including the iconic EK43 and the newest E80S Grind-by-Weight, more accessible.

The new office will allow Hemro to support its distributors with additional stock for parts and inventory.

Though Hemro Group is headquartered in Switzerland, all Mahlkönig and Ditting grinders and burrs will continue to be produced in their biggest production site in Hamburg, Germany. The new Seattle office will serve as a space for the coffee community to come together. The lab will offer training on maintenance, product use, and technical service.

To contact a distributor, please find the list of the five primary US distributors of Mahlkönig products: US PARTNER NETWORK BLACK RABBIT SERVICE CO (NATIONAL)

IG@congruentservices https://www.mahlkoenig.de/pages/ congruent-services-dealer-bio THE ESPRESSO SPECIALIST (NORTHEAST)

www.theespressospecialist.com magnus@theespressospecialist.com IG @theespressospecialist https://www.mahlkoenig.de/pages/ espresso-specialist-dealer-bio GH GRINDING & BREWING SOLUTIONS INC. (NATIONAL)

www.ghgbs.com support@ghgbs.com IG @ghcoffeesolutions https://www.mahlkoenig.de/ pages/ghgbs-dealer-bio VISIONS ESPRESSO SERVICE (NATIONAL)

www.visionsespresso.com sales@visionsespresso.com IG@visionsespresso https://www.mahlkoenig.de/pages/ visions-espresso-dealer-bio "For a complete list of Mahlkönig's distribution partners globally, visit mahlkoenig.de and use their Distributor Search tool."

www.blackrabbitservice.com sales@blackrabbitservice.com IG@blackrabbitservice https://www.mahlkoenig.de/pages/ black-rabbit-service-dealer-bio CONGRUENT SERVICES (MIDWEST & SOUTH)

www.congruentco.com services@congruentco.com COLD BREW ISSUE | 2022

{ 15 }