Coffee tea international 1 2014 en free

UNITED COFFEE & TEA INDUSTRY EVENT: THE MAGIC OF SYNERGY TEA PARADISE IN THE LAND OF THE MORNING CALM ASIA-PASIFIC DEMAND TO DRIVE EVOLUTION OF INSTANT COFFEE

15–16 SEPTEMBER 2014 — MOSCOW

№ 1(110)’2014

contents

№ 1’2014

4 Iran could start growing coffee

12 Aiming higher. High aspirations for high-altitude tea

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28 32

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Coffee&Tea International takes part in the HOST exhibition

Current trends on the Russian

WHO IS WHO? 35

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Unique Natural Caramels – The

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Ukraine’s capital welcomes solar-

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OPTIMA consumer.

Two magic words make regular coffee taste better

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Golden Ingredient!

Tea masters show surprising versatility

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Coffee enthusiasts face off

Up to 1,500 portion packs/min

2013: Innovative technologies for coffee and tea production

HORECA

powered coffee

to drive evolution of instant coffee

Tea market in Russia

coffee market

REVIEW&STATISTICS Hot drinks. Asia-Pacific demand

Coffee Enthusiasts Face off

ECONOMICS

5 CALENDAR OF EVENTS

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Tea Masters Show Surprising Versatility

EDITORIAL

4 NEWS

Coffee & Tea International takes part in the HOST exhibition

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Ukraine’s capital welcomes solar-powered coffee

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Interpack 2014 fully booked again

ADVERTISER INDEX

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EDITORIAL

he only constant thing in this world is change and, frequently, not the kind of change that you were counting on…But isn’t this the very thing that makes life interesting? Of course, we all like stability and predictability, especially when things are going well and we want them to stay that way forever. But we must remember that this too shall pass. We have to keep moving just to stay in the same place: as soon as we stop, we lose control over our lives.

To be constantly in motion, constantly searching for new ways to develop one’s business, especially in our rapidly changing world, is a formidable task – but it can be accomplished. We must implement new production and marketing technologies, launch new products and services, create new marketing niches, experiment, make mistakes and experiment again… The most important thing is to keep the creative spark alive through it all, to analyze not just your mistakes, but your successes, and, most of all, never stand still!

Another sine qua non of success is the ability to “feel the market”, to know its trends, to keep an eye on the competition. And the best help for this task is a knowledge repository, such as, for example, our magazine. We are not just an industry publication; we are a communications hub. Our goal is to create a space for communication for coffee and tea entrepreneurs and professionals. This is what we will continue to do in 2014.

This year, we are preparing several important industry events. At the end of March, Moscow will welcome one of the largest restaurant industry exhibitions, SIRHA MOSCOW; we will have a coffee and tea pavilion there, called “The World of Specialty”. In September, we are inviting all interested market participants to our annual Moscow International Coffee Forum and Moscow International tea Symposium, held, as last year, under the umbrella of the United Coffee&Tea Industry Event. We would also like to meet our readers at our Fair, which will come as the culmination of the “Coffee and Tea Days” in Russia.

We will certainly continue to publish on our pages information that is important to the industry: analytic and marketing reports by leading research agencies, accounts of major events in the world of coffee and tea, as well as certain historical articles.

But one of the most exciting projects for the new year is the development of a system of tea competitions. Last year, Russia hosted the very first tea-making competition, the Tea Masters Cup. It was conceived as one of the vehicles for fostering a “high culture” of tea, for raising the level of professionalism and for jumpstarting an exchange of knowledge and ideas among professionals of the food service industry. The competition rules that were developed specially for the Tea Masters Cup are aimed at raising the standards of quality and service at tea-serving establishments, which, we hope, will lead to the spread of the “high culture” of tea among consumers. We received an enormous positive feedback about this competition, and we are planning to start conducting similar events in other countries. We are hoping that as soon as 2015 we will be able to hold the first ever World Cup. How exciting!

You have probably already noticed that the symbol of our magazine has changed slightly. It is now a drop that holds together a coffee bean and a tea leaf, the two complementing each other without becoming one. This symbol reflects the nature of the processes that shape our professional activities: a combined effect of the forces of surface tension, gravity and aerodynamic resistance, as we remain constantly in motion. Our drop of tea and coffee is falling to the ground in order to give people more knowledge about their favorite beverages and to help them succeed in business.

And I sincerely hope that you, our readers and advertisers, will help us make all these great dreams a reality. Please join us!

EDITORIAL

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Always Yours, Editor-in-Chief

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COFFEE&TEA INTERNATIONAL # 1/2014

Ramaz Chanturiya

Founder ZAO INTERNATIONAL TEA HOUSE

№ 1‘2014 Publisher ZAO INTERNATIONAL TEA HOUSE Editor-in-Chief RAMAZ CHANTURIYA Deputy Editor-in-Chief SVETLANA BELIKOVA Computer-Aided Design VALENTINA GUSKOVA Advertising Director JULIA CHANTURIYA Advertising Manager ANNA ANTONOVA Special Projects Manager ELENA TREGUB

THE EDITORIAL BOARD Chairman of the Editorial Board R.O. CHANTURIYA, General Director, Rusteacoffee Association

Members of the Editorial Board S.G. BELIKOVA, Ph.D. Deputy Editor-in-Chief, Coffee&Tea in Russia Editorial Board Secretary

S.V. KASIANENKO, Chairman, Board of Directors, Orimi Trade

I.V. LISINENKO, General Director, May Company

A. MALCHIC, Chief Executive Officer, Montana Kofe

R.D. PANZHAVA, Georgian Tea Producers Association

M. PEYRIS, International Tea Committee

V.A. TUTELIAN, Director, Institute of Nutrition of the Russian Academy of Medical Sciences, Member,Russian Academy of Medical Sciences

G.V. SMIRNOV, General Director, SDC FOODS

A.V. ELSON, General Director, KLD Coffee Importers

Cover Photo: www.stockvault.net Editorial Address: Russia, 123060, Moscow, Berzarina str., 36, building 2, of. 214 tel./fax: +7 495 935-87-07 Email: magazine@coffeetea.ru, www.coffeetea.ru Printed in Tipografia Mospoligraf LLC, Moscow Distributed worldwide among coffee and tea producers,wholesale companies, shops, and restaurants.

Printed in Russia. According to the registration certificate of mass media ПИ №777213 from 30th January, 2001. Reprinting of materials is allowed only by permission of the magazine. The reference to the magazine «Coffee and tea in Russia» is obligatory. The editors don't bear any responsibility for reliability of data placed in advertising blocks or announcements. The editor's point of view may not coincide with the author's point of view. All provided materials will not be returned or reviewed.

Coffee & Tea International magazine has been included in the VINITI (All Russian Institute of Scientific and Technical Information of the Academy of Sciences Vserossiisky Institut Nauchnoi i Tekhnicheskoi Informatsii (VINITI)) list of synopsis journals and the institute's data base. Information about the magazine will be annually published in the «Ulrich's Periodicals Directory», international handbook of periodic magazines and ongoing publications. Coffee & Tea International is an appendix to the Coffee & Tea in Russia magazine.

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– advertising materials

NEWS

A tea-packaging factory proposed to be built in Belarus bdg.by he Vietnam Tea Association is prepared to build a tea packaging factory in Belarus. This will pave the way for Vietnamese tea to enter not only the Belarusian market, but also the markets of other countries belonging to the Customs Union. According to Doan Anh Tuan, the President of the Association, who spoke at a Belarusian-Vietnamese business forum in Minsk, Vietnamese producers are counting on close cooperation with Belarus. Although the Belarusian market is relatively small, it

could be a stepping stone to the markets of the countries belonging to the Customs Union. Mr. Doan Anh Tuan stated that there are currently no tea-packaging facilities for Vietnamese tea in Russia, nor in Kazakhstan.

“We do not yet have any definitive agreements on this proposal with our Belorusian partners, but we think that this idea holds great promise. Right now we are in the process of estimating the construction costs and the total amount of investment that will be necessary”, added Mr. Doan Anh Tuan.

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Biodegradable coffee pod foodbev.com iome Bioplastics has helped develop a biodegradable coffee pod, one of the first sustainable packaging alternatives in the singleserve market. An estimated 9.1 billion single-serve coffee and drink cartridges wind up in US landfills every year. Coffee-pod machines are also increasingly popular in Britain, with usage up by 45.1% between February 2012 and 2013, amounting to around 186 million capsules.

Unfortunately, single-serve coffee pods are not easily recyclable. Mixed material pods are sent to landfill and those brands that do offer a recycling service have few recycling points and limited collection service. With mounting pressure from the environmentalists, the coffee industry urgently needs more sustainable packaging options.

Biome Bioplastics has developed a portfolio of compostable materials for coffee pods based on renewable, natural resources. “Single–serve coffee pods are an excellent example of the fundamental role that packaging plays in delivering quality and convenience in the foodservice sector”, said Biome Bioplastics CEO Paul Mines. “The challenge is to reduce environmental impact through packaging optimisation without impacting food quality or safety, or inconveniencing the customer. Bioplastics are an important part of the solution.”

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iran.ru

Iran could start growing coffee he equatorial climate of the Iranian port city of Chabahar (Sistan and Baluchistan province) gave one local entrepreneur, Mr. Ahuri, an idea to try growing coffee plants here. An experimental 3-hectare plot of young coffee seedlings has already been planted; the plants are now six months old, reaching the height of 1.5 meters.

Mr. Ahuri observes that the coffee plants are growing very well, some of them already starting to bear fruit. But a real harvest will have to wait for about 2.5 years. The entrepreneur is confident that his plants will yield high-quality coffee and hopes that the practice of coffee growing will take hold on the southern shores of Iran, which stretch for about 700 kilometers. Mr. Ahuri brought coffee seeds to Chabahar from Brazil; he is planning to grow a total of four different varieties of coffee. One foreign company has already expressed interest in processing locally grown coffee, should Mr. Ahuri’s project succeed.

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CALENDAR OF EVENTS March–September 2014

All materials are provided by support of WWW.COFFEETEA.RU

4–6 March 2014

03–06 April 2014

3–5 June 2014

IFFF MOSCOW

LONDON COFFEE FESTIVAL

COFFEE AND TEA SALON – 2014

Country: Russia City: Moscow Company Page: www.fastfoodexpo.ru

6–8 March 2014

CAFE ASIA + ICT EXPO

Country: United Kingdom City: London Company Page: www.londoncoffeefestival.com

Country: Ukraine City: Kiev Company Page

08–10 April 2014

10–12 June 2014

GLOBAL DUBAI TEA FORUM 2014

SCAE WORLD OF COFFEE – RIMINI

Country: UAE City: Dubai Company Page: www.dmcc.ae

23–26 April 2014

MODERN BAKERY

Country: Singapore City: Singapore Company Page: www.cafeasia.com.sg

Country: Italy City: Rimini Company Page: www.worldofcoffee-rimini.com

7–9 March 2014

14–16 August 2014

COFFEE FEST NEW YORK Country: USA City: New York Company Page: www.coffeefest.com

24–26 March 2014

SIRHA

HONG KONG INTERNATIONAL TEA FAIR 2014 Country: Russia City: Moscow Company Page: www.modernbakery-moscow.com

23–27 April 2014

15–16 September 2014

SCAA SYMPOSIUM & EXPO Country: USA City: Seattle Company Page: www.scaa.org

21–25 May 2014

WORLD OF COFFEE & TEA 2014 Country: Russia City: Moscow Company Page: www.sirhamoscow.com

Country: Hong Kong City: Hong Kong Company Page: www.hkcec.com

Country: Thailand City: Bangkok Company Page: www.world-of-coffeeandtea.com

Country: Russia City: Moscow Company Page: www.unitedcoffeetea.ru

24–26 September 2014

COTECA Country: Germany City: Hamburg Company Page: www.coteca-hamburg.com

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UCTIE:

THE MAGIC OF SYNERGY

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For three days in September, professionals from every stage in the production chain, from beans and leaves to the cup, were caught up in a whirlwind of activities, educational as well as informational, at the United Coffee & Tea Industry Event (UCTIE). ndustry magazines “Coffee&Tea in Russia” and “Coffee&Tea International” have been holding regular professional conferences in Moscow for some time now, but this time, an effort was made to create an unprecedented event format for the business community: the United Coffee&Tea Industry Event (UCTIE). The Event offered unique opportunities for interaction and exchange of ideas by bringing together under one roof the Moscow International Coffee Forum and the Moscow International Tea Symposium, both of which are already well-known among industry professionals.

In addition to the usual presentations, seminars and master-classes, UCTIE guests could visit a Roasting Factory, where everyone had an opportunity to select among several varieties of green coffee and request a customized roasting profile. The Event also hosted the Tea Masters Cup (a tea-brewing competition) and the Coffee Enthusiast Team Cup. And for the grand finale, there was the Moscow Coffee&Tea Evening reception, held at the State Pushkin Museum.

Having tea and coffee professionals together at the same event created numerous opportunities for communication and exchange of knowledge. Although coffee and tea are longstanding rivals and competitors, the two beverages have a lot in common: both are valued, among other things, for their caffeine content, both have similar distribution channels and mechanisms and, finally, both belong to the same category of aromatic hot beverages. To take full advantage of this similarity, the UCTIE program was designed to give industry professionals an opportunity to learn about the intricacies of both markets, to adopt the best industry practices for their businesses and to learn from other people’s successes as well as mistakes.

There was a consensus among the participants: the UCTIE showed that coffee and tea, while very different, are at the same time very similar, and that the synergy between them can be a source of long-term positive influence on the development of both industries.

For the complete information about the UCTIE 2013, visit its web page at http://www.unitedcoffeetea.ru

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UNITED COFFEE & TEA INDUSTRY EVENT 2013, MOSCOW: • • •

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3,500 sq. meters 85 exhibitors Moscow International Coffee Forum & Moscow International Tea Symposium More than 2,300 visitors from Russia, the CIS and other countries A wide variety of educational programs for coffee and tea professionals Special pavilions for cuppings (Tasting Laboratory), Coffee & Tea Competitions, Coffee Roasting Factory More than 40 workshops and presentations by 37 highly skilled professionals from around the world

MOSCOW COFFEE & TEA EVENING

On behalf of the entire business community, the Organizing Committee of the UCTIE 2013 would like to thank the following sponsors and partners: GENERAL SPONSORS

OFFICIAL PARTNERS

TECHNICAL PARTNERS

OFFICIAL SUPPLIER

ROASTING FACTORY PARTNERS

PROGRAM PARTNERS

PARTNERS

COFFEE AND TEA DAYS PARTNERS

BY SUPPORT

NO BETTER WAY FOR A HEALTHY TEA CUP

NEWS

Auction Lots 20 varieties of Darjeeling tea, first flush (by origin): 1.

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AIMING HIGHER. HIGH ASPIRATIONS FOR HIGH-ALTITUDE TEA

BADAMTAM MARGARET’S HOPE THURBO CASTLETON BARNESBEG OKAYTI GOPALDHARA ROHINI TINDHARIA GLENBURN SOURENI ARYA PUTTABONG RISHEEHAT SUNGMA GOOMTEE TUMSONG ORGANIC CHAMONG ORGANIC LINGIA ORGANIC JUNGPANA

COFFEE&TEA INTERNATIONAL # 1/2014

NEWS

igh-profile guests gathered at one of the highest points in Moscow, the 29th floor of the Swissotel Hotel, to enjoy exquisite flavors and to purchase at auction precious high-altitude teas grown at various Darjeeling plantations. Everyone in attendance had another important and lofty goal: to show their highest aspirations by donating money to the “Gift of Life!” fund (the fund provides assistance to children with extremely serious medical conditions).

The auction was opened by Mr. Ramaz Chanturiya, Director, Rusteacoffee Association, Mr. Ajai Malhotra, (now former) Ambassador of India to the Russian Federation and Mr. Bhanu, Chairman, Tea Board of India.

Other participants included Mr. Vyacheslav (Slava) Zaitsev (painter/fashion designer), Ms. Anastasya Nemolyaeva (actress) with her husband, Mr. Veniamin Skal’nik (theater producer), Ms. Natalya Tolstaya (psychologist, writer, TV host) and her husband Mr. Igor Grivin (businessman), Mr. S.V. Eliseev (President, Russian and European Sambo Federations), Mr. S.L. Baidakov (First VicePresident, Russian Sambo Federation), Sammy Kotvani (founder, The Imperial Tailoring Company) and other esteemed guests. The auction was conducted by Ms. Lika Kremer (actress, TV host) and Mr. Mikhail Zygar (chief editor, “Doz’d” TV network).

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The first Charity Tea Auction “Aiming Higher. High Aspirations For High-Altitude Tea” took place in Moscow, Russia, on 11 September 2013 as part of the “Coffee and Tea Days” event.

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NEWS

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NEWS

HIGH-ALTITUDE TEAS For sale were 20 lots of first flush Darjeeling tea.

Usually, this tea gets sold at exorbitant prices long before it is harvested; its chief admirers are Arab sheiks and members of royal families. At 1.2 kg each, the lots were delivered specially for the auction participants from the most famous high-altitude tea plantations. The first half of the evening was the time for a silent auction: guests had an opportunity to enjoy “tea champagne” presented

by Russian tea specialists Denis Shumakov and Alyona Velichko, and to place bids for the teas they liked. But the most excitement was generated by the lots sold at the live auction: Badamtan, Chamong Organic and Castleton. After a fierce bidding war, the three most elegant and expensive lots were purchased by Mr. R. Chanturia, Director, Rusteacoffee Association (lot Badamtan, 21,000 rubles), Mr. A. Barinski, Director, Forum Properties (lot Chamong Organic, 35,000 rubles) and Mr. D. Krasil’nikov, President, “Baltika-Trans” (lot Castleton, 45,000 rubles).

The goals of auction participants were as noble as the aroma of high-altitude teas: all proceeds (176,500 rubles) were donated to the “Gift of Life!” fund to help children who have severe medical conditions.

The auction was organized by the Rusteacoffee with support from The Indian Embassy in Russia and The Tea Board of India.

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TEA PARADISE in the Land of the Morning Calm RamazChanturiya (photo by the author)

For most people, the name ‘South Korea’ brings to mind electronics, for others – automobiles. For professionals in our industry, coffee will certainly come to mind: the “coffee boom” taking place here has already spurred the birth of an active barista community and brought in international coffeethemed competitions and exhibitions. On top of that, Koreans are well-known in the world (and in Russia) as producers of highquality instant coffee.

But tea? Few people would put ‘South Korea’ and ‘tea’ close together… And it’s unfortunate. Of course, coffee consumption in South Korea is significantly higher than tea consumption: the 150-million population drinks up to 150 thousand tons of the former, but only 20-25 thousand tons of the latter. But the tea culture has very deep roots in South Korea: historians believe that tea came to Korea from Japan around 828 AD. Today Korean tea industry produces just around 3 thousand tons of consumptionready tea annually, and the rest of the demand is met by importing tea, primarily from China.

his unique opportunity to visit South Korea and its main tea-producing region was presented to the participants of the International Tea Forum, held with support from the South Korean government, Boseongcounty and the Myungwon Cultural Foundation. More than 20 representatives from various tea organizations representing Australia, Belgium, Vietnam, Indonesia, Italy, China, Nepal, Russia, Singapore, USA, Turkey, France and other countries visited the renowned tea-growing regions of the country, taking part in a conference, an exhibition and degustations as part of a tea competition that was being held there at the time.

Needless to say, Koreans are extremely hospitable! The visit was organized flawlessly, and taking care of each guest was the hosts’ top priority. Every member of the international delegation had access to an interpreter, and while the presence of Chinese- and English-speaking assistants was a matter of course, we were all pleasantly surprised to hear young Koreans speak Italian, Russian and French.

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But the thing people will remember the most is the love and respect that Koreans have for tea and for its role in the history of their country.

I kept thinking about the best way to describe the region where the Forum was being held‌ and then it came to me: a tea paradise! And not just because the area was lovely and the tea was flavorful. What other phrase would do justice to the beautiful views of mountain slopes covered with tea plantations, and right there, among them – an ultramodern building of the Tea Museum with a collection that could easily be the envy of large tea-producing countries? And the peaceful feeling that emanates from Buddhist temples, on whose land the majority of local tea is grown? This combination gave us all a feeling of joy and harmony, inner balance and an escape from the urban hubbub: nothing but you, tea and the beauty of the world.

It is wonderful that the world can now see South Korea from this tea-related perspective. I hope that many tea professionals would be able to use the local knowledge of tea, not only for their own benefit, but also for the benefit of their customers.

NEWS

Orimi Trade brands have confirmed again their position of the most popular in Russia orimitrade.ru he brands "Princess Noori", "Princess Java" and "Jockey" again received the most prestigious award of National Trade Association "Product of the Year."

The "Product of the Year" award, established by the National Trade Association, with the support of the International Business Association and Chamber of Commerce of the Russian Federation is presented annually to the best-selling consumer goods in more than fifty categories.

The winners are determined by the results of researches made by Nielsen and COMCON. Nielsen Retail Audit is an industry standard for quality information about product movement, market share, distribution,

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effectiveness of promotions, pricing and other important market information. Consumption of consumer goods is analyzed by COMCON. Data is provided with its research TGIRussia, which annually polled more than 30,000 Russians living in cities with a population exceeding 100,000 people. The "Product of the Year" award is a kind of final consolidated annual rankings.

Orimi Trade brands have been rewarding the "Product of the Year" since 2008. "Princess Noori" is the best selling brand in Russia in the black tea category, "Princess Java" the leader in the green tea and "Jockey" is the most popular Russian natural ground coffee.

coffeetea.ru

s part of the restaurant exhibition SIRHA MOSCOW the magazine Coffee and Tea in Russia organizes a special zone – WORLD OF SPECIALTY Coffee & Tea which will provide a platform for the development of premium coffee and tea products. WORLD OF SPECIALTY Coffee & Tea will include not only an exhibition space, but also will host events aimed at promoting coffee and tea culture in the HoReCa segment.

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SIRHA MOSCOW – The worldwide event for the catering and hospitality industries.

The exhibition will be held from 24 to 26 March 2014 at Gostiny Dvor (Moscow).

More than 180 exhibitors and 15,000 expected visitors.

During WORLD OF SPECIALTY Coffee & Tea there will be organized: • Exhibition space for coffee and tea companies.

• Moscow qualifying round of the Tea Masters Cup 2014.

• Cuppings of best varieties of coffee and tea.

• Workshops about tea compositions.

• Trainings for baristas.

• Master classes from highest-level experts.

• Presentations of new products.

For more information, please contact: – participation in events : Elena Tregub, et@coffeetea.ru – participation in the exhibition: Julia Chanturia, jc@coffeetea.ru Tel.: +7 495 935 87 07

NEWS

russian.news.cn

A 100-camel caravan will travel from China to Russia along the ancient “Tea Road” n 20 December, 2013, a 100-camel caravan carrying a load of Hunan tea started on a journey from China to Russia along the ancient “Tea Road”, discovered more than 300 years ago by the trade mission of Isbrand Ides.

100 camels carrying a load of tea grown in the Hunan province of central China started their journey in the town of Changsha, the provincial capital. They will travel through the provinces of Hunan, Hubei, Henan, Shanxi, Hebei, through the city of Beijing, then on to Inner Mongolia (Northern China) and into Mongolia. From there, off-road vehicles will transport the tea across 11 countries, including Mongolia, Russia, Estonia, Germany and Luxembourg, and finally to Paris, France, where the caravan will take part in the World Tea Conference.

This large-scale event, the initiative of the municipal authorities of the city of Erenhot (Inner Mongolia, China) and the Society for study of the Tea Road in Inner Mongolia, will take two years to complete. During this time, the caravan will travel more than 20,000 miles.

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Indian tea traders demand higher limit for iron filings in tea business-standard.com ndian tea traders have sought support from the Tea Board of India to push for increasing iron filing limit in tea from the present 150 mg/kg to 500 mg/kg.

According to the Federation of All India Tea Traders Association (FAITTA), iron filings found in tea samples cause no harm to people even at levels 2 to 5 times higher than the legal limit. This report was good news to tea traders, who are faced with allegations of tea adulteration and repeated rejection of tea consignments due to levels of iron filings that exceed the legal limit.

Last year, after a prolonged discussion of the matter, the Food Safety and Standards Authority of India (FSSAI) had fixed 150 mg/kg as temporary legal limit, which would later be modified. “The traders had to suffer a lot due to a low limit of iron filings. Many of our consignments were rejected, and there were allegations of adulteration of tea. This is hurting the industry”, said a tea industry source.

Presence of iron filings in tea had raised health concerns. Many developed countries have a maximum permissible level of 120 mg/kg for iron filings, slightly lower than India. However, the limit is 500 mg/kg in poor countries, while in Sri Lanka the limit is 200 mg/kg.

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Tea Board of India approves mini, micro factories for small tea growers thehindu.com he Tea Board of India has given its approval to small tea growers to set up mini- and micro-factories for processing tea on their plantations.

Factories with production capacity of up to 200 kgs will be considered “microfactories” and those with production of 200-500 kg – “mini-factories”.

Plantations with the total area of less than 25 acres will be considered small.

“If small tea growers are able to set up their own factories on their plantations, the quality of tea will definitely improve, because of improvement in harvesting standards, less transportation time and less handling of the green leaf. It will also gener-

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ate huge employment at local level,” said Mr. Bidyananda Barkakoty, Chairman of the

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North Eastern Tea Association (NETA).

Currently, green tea leaves from small plantations are handled at multiple stages en route to distant tea factories, and much of the freshness is lost in the process. Mr. Barkakoty said that the Tea Board would provide a 40% subsidy on the cost of equipment (excluding land cost) to small tea growers to facilitate the setup process.

Mr. Barkakoty said that small tea growers presently account for about 35% of India’s total tea production, and their contribution has been projected to increase to 50% in another five to seven years.

NEWS

Colombian coffee production up by 41 percent in 2013 globalcoffeereview.com olombia’s coffee production reached 10.9 million 60-kilogram coffee bags in 2013, a growth of 41 per cent on 2012.

The outcome was the result of the successful renovation program implemented by the Colombian Coffee Growers Federation (FNC) which has increased productivity and plant health.

Over the past five years the country has renovated 2.8 billion coffee trees, augmenting the plantsґ productive capacity, reducing their average age, and increasing crop density. Besides increasing coffee production and productivity rates, these structural changes retrieved Colombiaґs historical production levels, granting it the third position among coffee producing countries. “2013 was a year full of challenges and significant achieve-

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ments for the Colombian coffee industry,” CEO of the FNC, Luis Muсoz, said in a statement.

“Recovering productivity was crucial because it fostered competitiveness.

We expect average productivity to keep increasing during 2014 in order to help offset the uncertain outlook of international prices,” stated.

In addition to rising productivity, coffee exports increased 35 per cent, reaching 9.7 million 60kilogram bags. As a result of the mounting global demand for high quality coffee and the difficulties faced by other coffee producing countries because of coffee leaf rust, the interest of foreign buyers in Colombian coffee also increased substantially in 2013.

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According to Euromonitor International, between 2012 and 2017, the global instant coffee market will increase by US $5.8 billion in absolute value, outperforming the absolute value growth of fresh coffee (excluding fresh ground coffee pods) during the same period. As the instant coffee industry expands, the profile of the product is evolving with instant coffee mixes - identified as varieties with at least one added ingredient that include 2-in-1, 3in-1, 4-in-1, and instant specialty Italian coffees - are gaining share from traditional standard instant coffee to reflect the preferences of its increasingly Asian consumer base.

By Dana LaMendola, Analyst – Beverages , Euromonitor International

ASIA-PACIFIC DEMAND TO DRIVE EVOLUTION OF INSTANT COFFEE

HOT DRINKS

REVIEW&STATISTICS

FULL ARTICLE IS AVALUABLE FOR SUBSCRIBERS

REVIEW&STATISTICS

in Asia-Pacific Absolute value growth of top ten instant coffee markets, 2012-2017

FULL ARTICLE IS AVALUABLE FOR SUBSCRIBERS

Source: Euromonitor International

Type % RSP Retail Value of Top 10 Global Instant Coffee Markets, 2012

Source: Euromonitor International

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REVIEW&STATISTICS

2013:

INNOVATIVE TECHNOLOGIES for coffee and tea production 2013 was a year of many technical and technological innovations in the field of coffee and tea production. Here are the C&TI editors’ picks.

To all who work with coffee- and tea-processing technologies, we wish you many successful and newsworthy innovations in 2014!

New automated coffee roasting technology

n 2013, Blues Coffee, a coffee and coffee equipment supplier, introduced a new automated coffee-roasting technology, developed in-house and implemented at the company’s facilities by I.A. Kokorev, a Blues Coffee specialist.

A video camera can capture images from the inside of the roasting drum and feed them to a special-purpose software program that analyzes these images and uses a proportional-integral-derivative (PID) controller to adjust roasting temperature inside the drum. The software can check the color of each pixel in the image and match that data against a file of roasting color profilesstored in its memory, taking into account the type

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of coffee and the size of the batch. If a variety of coffee does not have a color profile associated with it, the first batch will have to be roasted in the manual mode by an experienced technician; the software can capture the development of the roasting color profile throughout the entire process, and subsequent batches can be roasted automatically until the desired color is obtained.

Color profiles for different batches of the same variety and size can vary slightly (by about 1%), and the roasting process is terminated when a batch reaches this threshold. In order to function properly, the system requires precise and constant positioning of the video camera and the light source, as well as precise equipment and software settings and batch size (with batches of 20-24 kg, 24—28 kg and 28-32 kg each requiring a separate “learning run”). A powerful light source is also necessary.

The technology eliminates the possibility of a human error and accelerates the roasting process: the software can check the color of roasting coffee beans once every second, while the human eye needs about 30 seconds.

The system consists of software and a battery of sensors, controllers and recording devices that can be retrofitted onto existing equipment. The system allows remote monitoring of all stages of the roasting process and can be integrated into the facility’s information processing infrastructure.

The system was first presented in Moscow at the specialized exhibition The United Coffee & Tea Industry Event.

REVIEW&STATISTICS

New line of coffee roasting equipment uses uniform hot air stream yphoon-Innovation, a Russian equipment manufacturing company, has developed a new line of coffee roasting equipment ‘Typhoon2 Profi’, which uses a uniform hot air stream to roast coffee beans. The new equipment can achieve a perfectly uniform roast; it also allows precise setting of roasting time and temperature in accordance with the desired roasting profile, and is very easy to maintain. Each batch can have its own individual roasting profile: time, temperature, heating speed, air stream velocity. All parameters are displayed digitally and graphically on a touch-screen monitor. A large heat-resistant glass window allows constant visual monitoring and sampling throughout the entire roasting process.

An individual batch of coffee (20—25 kg) is roasted inside a cylindrical drum by a steady stream of recirculating hot air heated to the required temperature. The product is stirred vigorously and roasts while suspended in the air. This method allows much quicker roasting, with temperatures 30—40°С lower than those used by the conventional method. This brings out a much more distinctive flavor and aroma of coffee, preserves micronutrients and aromatic oils and reduces the probability of carcinogen formation.

The entire roasting process takes place according to a preset timetable, stored in the memory of the electronic control unit. The equipment’s computer can store up to 100 different roasting profiles.

All settings are regularly checked and strictly maintained. There is also a possibility for a manual override: if necessary, a technician can stop the roasting process and cool the product quickly. The equipment allows an experienced technician to set an array of parameters and customize roasting profiles.

The design of this new line of equipment permits quick cleaning and removal of the ashes that collect inside the roasting drum in the course of normal operation. A full cleaning of the entire machine after each shift, including areas for air circulation, requires no more than 15 minutes.

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REVIEW&STATISTICS

A new generation of industrial coffee roasters n November of 2013, Probat-Werke, a German coffee roasting equipment manufacturer with headquarters in Emmerich am Rhein, Germany, introduced the next generation of its industrial coffee roasters Probatone 25.

New features include improved no-tools access to removable covers for cleaning and servicing, a redesigned cooling sieve, enhanced safety features and improved burners and control panel.

An improved gas burner provides access to a wider range of temperatures and helps maintain more precise temperature settings.The new PILOT software system for industrial roaster control will be able to store, retrieve, analyze and edit roasting profiles. In addition to the PC Windows version, the software will run on Android smartphones and tablets as well as on the iPhone and the iPad. This will permit the online sharing of roasting recipes, providing opportunities for discussion and improvement. All stored recipes can be edited and customized. The software also allows the setting of parameters such as the weight of the batch and the variety of green coffee beans.

Alongside numerous improvements, many tried-andtrue features have been retained, such as the front plate, discharge chute cover and other components made from high quality cast iron. A double-walled roasting drum, featuring a diameter-to-length ratio unique to Probat, guarantees a high level of convective heat transfer. Separate motorized drives allow for simultaneous roasting and cooling.

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New equipment for filling coffee capsules PEM S.p.A. has developeda new line of coffee capsule filling equipment. The new model, PEGASO CR 16P, comes with two QUADRICOLIBRI packaging ma-chines and can output 800 capsules per minute when packaged in pillow or gusseted bags.

Depending on the capsule type, the machine can be equipped with different kinds of capsule feeding devices (centrifugal sorters, 16-lane denesters/feeders, transfer modules).

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The auger-typecoffee feeders are equipped with automatic feedback controls connected to an integrated weight-checking device, insuring a correct and consistent amount of coffee in each capsule.

All functional modules can be easily disconnected from the machine for disassembly and maintenance. The system is equipped with an airtight capsule processing chamber that houses all modules

COFFEE&TEA INTERNATIONAL # 1/2014

from coffee-dosing to lid welding; residual oxygen content in capsules is guaranteed to be below 1%.

In addition to the standard model that works with capsules compatible with brands whose patent protection terms have ended, PEGASO CR 16Pcan be customized to work with complex capsule configurations, where technology and experience become essential to the market success of a product.

NEWS

Drum roasting for small New coffee and tea medium-size facilities packaging technologies and he new Buhler T RoastMaster™ 60 roasting machine, with

he Russian coffee equipment manufacturer Fuso International has offered several new solutions for tea and coffee packaging. A new nitrogen infusion technology has been developed for pyramid teabags; this innovation allows better preservation of flavor characteristics of tea and increases its shelf life. The technology is used in FPGSH, a tea-packaging machine that combines a pyramid teabag filler and an overwrap module, and in the FT-II model, which can function as a standalone module or together with other Fuso FP-series packaging modules.

Another innovation is the FP-2030 tea-packaging machine, which can output novel formats of tea bagsand also pack different varieties of tea in commercial-size teabags with thin long strings. These large 20-gram teabags are used for brewing commercial quantities of tea in restaurants, offices, hotels, theaters, during parties and on airplanes and trains.

Thenew FP-SC model can produce long and thin teabags for making beverages (such as ice tea) in a plastic bottle or a thermos.

Finally, FUSO offers FPG-MT, a new machine for producing single-portion, real fresh coffee drip bags.

The new module can output up to 80 coffee-filled drip bags per minute. A singleportion drip bag is a sachet filled with 7— 10 grams of roasted ground coffee that can be placed directly into a cup for fast and convenient brewing.

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its 240 kg hourly throughput capacity, opens new drum roasting possibilities for small and medium size coffee-processing facilities, allowing the creation of multistep roasting profiles.

Uniform bean distribution inside the optimized roasting chamber ensures efficient and uniform heat transfer to the beans, producing coffee with superior flavor characteristics. A hot air recirculation system and fully automated process controls allow storage and retrieval of various roasting profiles. A 12.5-inch touchscreen monitor allows the operator to set process parameters and to manage the roasting process easily. But the most remarkable part of the RoastMaster™ 60 technology is the hot air recirculation system. It uses up to 30% less energy than open-air systems. As recently as 20 years ago, open-air systems, which allowed hot air to escape and required large amounts of energy to maintain adequate and constant temperature, were considered an industry standard.

While most large-scale roasting systemstoday use closed systems with air recirculation, this method has never been implemented by the industry in small and medium-size systems.

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ECONOMICS

TEA MARKET IN RUSSIA Konstantin Loktev, Regional Manager, Client Connections, Nielsen

The present survey is based on data collected by monitoring retail sales at points of purchase in cities and towns of the Russian Federation with population exceeding 10,000 people. The survey consists of two main parts: a look at macroeconomic trends followed by an evaluation of the processes currently shaping the tea market in Russia.

SURVEY OF MACROECONOMIC TRENDS

FULL ARTICLE IS AVALUABLE FOR SUBSCRIBERS

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ECONOMICS

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ECONOMICS

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ECONOMICS

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ECONOMICS

Current trends on the

RUSSIAN COFFEE MARKET Irina Liutikova, Nielsen

According to a recent (2nd quarter of 2013) study by Nielsen, consumer confidence index in Russia has fallen to the lowest point since the latest economic crisis. This shows that the market is going through a period of negative growth, and this is having an effect on the retail sales of consumer goods.

The 2nd quarter of 2013 was the first period in the last several years during which the Fast Moving Consumer Goods (FMCG) Index showed a decrease in sales by volume; while sales are still growing by value, this growth is driven essentially by inflation. This general trend is mirrored on the hot beverages market, which includes coffee.

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ECONOMICS

FULL ARTICLE IS AVALUABLE FOR SUBSCRIBERS

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ECONOMICS

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COFFEE&TEA INTERNATIONAL # 1/2014

WHO IS WHO?

UNIQUE NATURAL CARAMELS –

The Golden Ingredient! t Buisman Ingredients you will find the specialists in natural caramelised sugars and caramel colours. For over 145 years this Dutch company’s products have made the difference in taste and visual appeal of many food and beverage products consumed worldwide. The authentically produced aromatic caramelised sugars deliver pure added value to coffee, they are used to boost and enrich the coffee flavour profile, improve the colour and reduce cost by replacing part of the coffee.

Caramelised sugar is often made from sugar but the raw material can also be another carbohydrate source.

Caramelisation of sucrose starts with the melting of the sugar at high tem-

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peratures followed by foaming (boiling). Sucrose first decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other. Hundreds of new aromatic compounds are formed having a range of complex flavours.

Caramelised sugar is no longer sweet, its flavour depends on the process and raw materials but will be mostly nutty, bitter and typical caramel. The colour is reddish brown, less dark then the Class I-IV (E150ad) caramel colours. It is a natural ingredient so not an additive and has to be labelled as caramelised sugar or burnt sugar.

In an instant coffee (mix) as well as in ground coffee, caramelised

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sugars can boost the coffee aroma, let it stand out more clearly. Some types can offer more balance to a flavour that, for example, contains too much peaks in bitter aroma.

When bitterness and acidity are dominant, the Natural Caramelised Sugar of Buisman (named NCS) will round the coffee. It will balance the taste, resulting in a broader flavour profile and more body. Aroma’s: nutty, malty, honey, chocolate, liquorice To strengthen its character, the Buisman’s Traditional Caramelised Sugar (named TCS) is often added to mildly tasting coffee. It will enrich and intensify your coffee. Aroma’s: burnt, roasted, smoky, bitter, chocolate.

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WHO IS WHO?

OPTIMA CONSUMER Up to 1,500 portion packs/min

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A new generation of production and packaging systems for coffee and tea pods assures productivity benefits. With the OPTIMA CFL4-10/D an output of up to 1,500 pods/min is achieved, a performance representing the highest currently available on the market. Both asymmetrical and symmetrical pods and capsules can be made with the OPTIMA CFL4-10/D – optionally also ESE Pods (Easy-Serving-Espresso). he machine has ten lanes and – a new and crucial feature – two processing points per function, the so-called “double index”. With this the machine processes 20 paper pods simultaneously at each “station”. It is an advantage that the filler unit is fitted vertically and can be ideally positioned over the pods depending on product weight and density. In addition, in the design of this machine type, the shortest possible transport path for the product within the machine line up to the packaging was also taken into account. A further advantage of the design are the function modules fitted overhead in the machine frame and easy to pull out for use.

Whether for cleaning or maintenance of for conversion work on the machine, all the modules are easily accessible even though at the same time they are compactly fitted. The floor area requirement is thus kept low, particular when one considers the space to output ratio.

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The packaging line can also be coupled with secondary packaging machines. The interface is the compact and safe pod transfer with a counting device and stacking.

The cost aspect: In general, a new high performance system which replaces several older machines takes up considerably less space. There is less expense involved in materials handling and for interfaces if only one line needs to be fed with materials and operated instead of several. It is possible that in addition the productgiveaway is substantially reduced. The sum of the cost benefits in many cases leads to a rapid payoff of a new high performance line – and soon to higher profit margins!

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WHO IS WHO?

INTERPACK 2014 FULLY BOOKED AGAIN

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Supporting programme with new COMPONENTS event, SAVE FOOD Congress, INNOVATIONPARC PACKAGING and METAL PACKAGING PLAZA

nce again in 2014, interpack is emphasising its role as the world’s most important trade fair for the packaging sector and related processing industries. All the available spaces in the Dhsseldorf exhibition centre with its 19 halls are booked out. As in previous editions, from 8 to 14 May 2014 about 2,700 exhibitors are expected from industries ranging from food and beverages, confectionary and baked goods to pharmaceuticals and cosmetics, nonfood consumer goods, industrial goods and related services. At the last event in 2011, there were 165,000 visitors, of whom 84 percent indicated that there were involved in decision-making processes in their companies.

Interpack is reinforcing its leading role by offering visitors innovative special topics alongside the extensive range of offerings provided by exhibitors.

“Components for processing and packaging” is an event being staged for the first time in 2014 as an additional exhibition for suppliers to the packaging industry.

On 7 May 2014, one day before interpack opens its doors, the SAVE FOOD Congress will already commence in the Congress Centre South (CCD Shd). This two-day event is directed at both non-profit organisations and industry. It highlights the topics of global food loss and food waste and explores the aspects involved, addressing a broad public audience. The SAVE FOOD initiative is a co-operation between the Food and Agriculture Organisation of the United Nations (FAO), the United Nations Environment Programme (UNEP) and Messe Dhsseldorf. The special show INNOVATIONPARC PACKAGING (IPP) 2014 will also be staged under the motto of SAVE FOOD. Participating companies from all stages along the value chain are invited to showcase their solutions for avoiding food loss and food waste.

Further information is available under www.interpack.com and www.save-food.org.

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HoReCa HoReCa

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Coffee&Tea International takes part in the HOST exhibition coffeetea.ru

nternational Exhibition of the Hospitality Industry (HOST) took place in Milan, Italy, on 18-22 October, 2013. According to the organizers, 1,700 companies from 48 countries participated in the five-day event; the venue welcomed 133,000 guests from 162 countries.

HOST is definitely one of the largest professional exhibitions for the HoReCa industry, especially when it comes to coffee and tea. Four pavilions were taken up by exhibits of various raw ingredients and processing equipment for different segments of the industry; guests could examine green coffee beans, learn about various processing and roasting technologies, take part in degustations.

This year, the Exhibition saw an impressive number of new models of coffee roasting and brewing equipment.

A special part of the Exhibition, Innovation Gallery, showcased the latest innovations, including 5 new lines of coffee equipment.

The areas of the Exhibition dedicated to coffee and tea hosted master-classes, seminars and training sessions, presentations by famous baristas, educational programs and degustations. A trademark event at the HOST Exhibition is a visit to a factory or a museum of coffee-related equipment; such a visit allows the guests not only to get to know the equipment, but also to learn the history of its design and manufacturing. This year, we managed to take part in two such excursions: one to the world-famous MuMac museum and the other to the coffee-making equipment factory owned by Rancilio. We must note that Russian coffee and tea professionals are increasingly interested in attending the Exhibition: it is considered a must for anyone who desires to grow professionally and to keep discovering something new. By the way, the next HOST Exhibition will take place in Milan on 23-27 October, 2015, at the same time as the International Exhibition “Expo 2015” (1 May – 31 October 2015).

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Two magic words make regular coffee taste better latimes.com

Ukraine’s capital welcomes solar-powered coffee vv.com.ua

solar-powered mobile coffee shop began operation in Kiev, the capital city of Ukraine. According to the owner, the solar panel supplies enough electricity to power the coffee-making machine and to charge the car’s battery. This unique shop also offers incentives to its customers: prices that are slightly lower than competitors’ and a discount card.

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cientists have come upon two magic words capable of making consumers believe a plain old cup of coffee tastes better: “eco-friendly”. In a series of experiments, researchers asked people to sample two identical cups of coffee. The researchers told the study volunteers that one of the cups was made with “eco-friendly” coffee beans and the other was not. People who said they cared about the environment gave the “eco-friendly” coffee higher marks for taste. Meanwhile, if volunteers were not told which cup of coffee was “eco-friendly” until after they had tasted both samples, the label didn’t influence their ratings for taste.

This isn’t the first time scientists have demonstrated that beliefs about a product’s characteristics can influence how much people like it. For instance, in a study from the Cornell University Food and Brand Lab, volunteers thought nutrition bars tasted worse when told that the bars contained soy, even though it wasn’t true.

In another study by scientists from Caltech and Stanford, volunteers gave higher taste ratings to wine that they thought was more expensive.

So it looks like Juliet was wrong when she told Romeo that “a rose by any other name would smell as sweet”.

An “eco-friendly” rose would smell sweeter.

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S. Korea's tea imports spike in 2013 globalpost.com outh Korea's tea imports spiked last year as demand increased for healthy and diet foods.

According to the data by Korea Customs Service (KCS), South Korea imported 8,234 tons of tea last year, up 97 percent from 4,171 tons imported in 2009.

The imports were valued at US$48.38 million, which represented a 187 percent rise from the $16.86 million tallied four years earlier, the data showed.

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TEA MASTERS CUP RUSSIA

Tea masters show

SURPRISING VERSATILITY

HoReCa

The Cup included three events: “Tea-making Skills”, “Tea Composition” and “Tea-tasting Skills”. Each event allowed the participants to demonstrate their skill and knowledge of that aspect of the tea culture.

The program and competition rules for each event werecreated by Russian tea experts.

Olga Brentse was the winner in the “Tea-making

skills” event. The judges were impressed by the combination of simple teas selected for preparation and by Olga’s extensive knowledge of the product.

In the “Tea Composition” event, the judges gave first place to Maria Lunkina. Her pairing of Japanese green tea with Japanese-style tea sweets was judged to be the most attractive.

Finally, Julia Malysheva won the “Teatasting Skills” event by being the first to correctly identify the prescribed number The tea-making competition Tea Masters Cup Russia took place on 12 September of tea samples.

2013 as part of the United Coffee & Tea Industry Event 2013. The goal of this comThe winner in each category was awardpetition, organized by the “Coffee&Tea in Russia” and “Coffee&Tea International” ed a trophy and a cash prize. All Tea magazines and the Rusteacoffee Association, was to foster the “high culture” of tea, to raise the level of professionalism and to stimulate the exchange of ideas among Masters Cup competitors received cerfood service industry workers, to boost the quality of tea and tea service at estabtificates of participation. lishments where tea is served and to promote the tea culture among consumers.

The jury of the Tea Masters Cup consisted of representatives from the most sig-

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COFFEE&TEA INTERNATIONAL # 1/2014

TEA MASTERS CUP RUSSIA

nificant spheres of the contemporary Russian tea culture: academic, industrial and club/restaurant. In addition, a wine expert was asked to join the jury: the idea was to have a person without any preexisting professional preferences with respect to tea, but with highly developed degustation skills. Because the events were so different, the approaches taken by individual competitors in each event differed greatly as well. Spectators witnessed dynamism and distinct personal styles, meditative “flow” and cold disciplined strategy, original recipes and preparation methods, engagement and “objective subjectivity” of the judges, exquisite teaware and a constant aroma of tea. The whole competition lasted for about seven hours.

According to the Organizing Committee, tea-making competitions in this format will soon be launched in several other countries. It is expected that the first Tea Masters World Cup will be held in 2015. For more information, please visit www.teamasterscup.com.

GENERAL SPONSOR

THIS UNIQUE EVENT WAS MADE POSSIBLE BY OUR SPONSORS:

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HoReCa

TEA MASTERS CUP RUSSIA

COFFEE ENTHUSIAST TEAM CUP

COFFEE

enthusiasts face off

HoReCa

This unique competition, held in Moscow in September of 2013 as part of the United Coffee & Tea Industry Event (UCTIE), will long be remembered not only by the participants, but also by all those who care about developing the market and raising the level of professionalism in the coffee industry, as well as by ordinary consumers. The Coffee Enthusiast Team Cup was more than just another competition: it incorporated a number of unique educational seminars that were free and open to the public.

Team S.E.T.

Team Apocalypse's cats

Team Costa Coffee

Team Red Cup

Team Shoko Team

Team VIP-very important pussycat

Team Wilhelm, answer!

Team Go Team

The de facto slogan of the competition was the idea that a great cup of coffee is not the creation of one person, but the work of a team, responsible for selecting the best coffee at the plantation, delivering it to the roaster, completing the roasting process and, finally, preparing the coffee.

4-person teams competed in several events, earning points for each. The points were awarded for knowledge of coffee, knowledge of coffee etiquette, team spirit, creativity and ability to share knowledge with others.

The award for the best team spirit and coffee-making skills went to Team VIP, Saint Petersburg, Russia (Dmitri Borodai, Nikolai Strel’nikov, Anatoli Zhdanov, EkaterinaBalatsenko). As their first-place prize, the team went on a trip to Ethiopia in December of 2013 to see with their own eyes how coffee is grown and processed in that country.

According to the members of the winning team, during the competition they felt that they had literally merged into a single organism, and that this unity was the secret behind their ability to overcome emotion and stay on the path to victory.

The Coffee Enthusiast Team Cup was organized by the Coffee&Tea in Russia and Coffee&Tea International magazines with support from the Russian Barista Guild and the Rusteacoffee Association.

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THE FOLLOWING EVENTS WERE PARTS OF THE COFFEE ENTHUSIAST TEAM CUP: 1. The Chemistry of Taste – a lecture by expert chemist Joseph Rivera (USA), followed by team degustation focused on sensory analysis.

2. Cup of Excellence – a lecture by Sherri Johns (USA), Director of Marketing, Training & Events (Alliance for Coffee Excellence), Head Judge (Cup of Excellence), followed by team training on cupping according to COE rules.

3. Fun-relays during an evening celebration at the FASSBINDER restaurant.

4. Water – a lecture and a degustation by Alexander Kolesnov, Moscow State University of Food Production 5. Coffee service – salesmanship competition 6. Wine tasting – a lecture and a tasting lesson by Tatiana Selivanova, Deputy Director, Training, Fort Wine Trading Company 7. Teaching children of making coffee and Latte Art 8. Milk – a lecture by Roman Glebov (Expert), followed by a degustation 9. Creative Latte Art – judges: Victoria Kashirtseva (winner, World Latte Art Championship 2012), Philip Leytes (winner, World Coffee in Good Spirits Championship, 2011), Anna Serova (winner, World Coffee in Good Spirits Championship, 2006) 10. Children’s Latte Art competition.

COFFEE ENTHUSIAST TEAM CUP 12th SEPTEMBER THE CHEMISTRY OF TASTE

CUP OF EXCELLENCE

FUN-RELAYS

Joseph Rivera (USA)

Sherri Johns (USA)

An evening celebration at the FASSBINDER restaurant

13th SEPTEMBER WINE TASTING Tatiana Selivanova, Deputy Director, Training, Fort Wine Trading Company

CHILDREN’S LATTE ART COMPETITION

COFFEE SERVICE

WATER Alexander Kolesnov, Moscow State University of Food Production

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14th SEPTEMBER CHILDREN’S LATTE ART COMPETITION

PRESENTATION OF AWARDS TO YOUNG ENTHUSIASTS

CREATIVE LATTE ART Judges: Victoria Kashirtseva (winner, World Latte Art Championship 2012), Philip Leytes (winner, World Coffee in Good Spirits Championship, 2011), Anna Serova (winner, World Coffee in Good Spirits Championship, 2006)

PRESENTATION OF AWARDS TO THE WINNERS AND TEAMS

OBVIOUSLY, SUCH A UNIQUE AND AMBITIOUS PROJECT WOULD HAVE BEEN IMPOSSIBLE WITHOUT OUR SPONSORS: GENERAL SPONSORS ГЕНЕРАЛЬНЫЙ СПОНСОР

OFFICIAL PARTNERS ОФИЦИАЛЬНЫЕ ПАРТНЕРЫ

HoReCa

ПАРТНЕРЫ PARTNERS

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SPONSORS OF COFFEE GRINDERS СПОНСОРЫ КОФЕМОЛОК

НСОР КОФЕМА SPONSOR OF COFFEEMACHINE

ORGANIZERS

SPONSOR OF BOILER ПОНСОР БОЙЛЕРОВ

OFFICIAL SUPPLIER

ПРИBY ПОДДЕРЖКЕ SUPPORT

and without a heroic effort by the Organizing Committee headed by Tatiana Lukhminskaya, Director of Gourmet Style, and Maxim Bobrenev, President of Russian Barista Guild.

ADVERTISER INDEX: GLATFELTER COMPOSITE FIBERS BUSINESS UNIT

OPTIMA CONSUMER GmbH

OPTIMA CONSUMER GmbH Geschwister Scholl Strasse 89, 74523 Schw@bisch Hall, Germany Phone: +49 791 94606-0 Fax: +49 791 94606-3019 www.optima-consumer.com info@optima-consumer.com

International contact: GLATFELTER Gernsbach GmbH & Co. KG Phone: +49 7224 66 0 composite.fibers@glatfelter.com Russian contact: GLATFELTER Russia Phone: +7 495 984 97 94 service.russia@glatfelter.com www.glatfelter.com

INTERPACK TEAMAC S.r.L.

INTERPACK Messe Dhsseldorf GmbH Messeplatz Stockumer Kirchstra8e 61 40474 Dhsseldorf, Germany Phone: +49 (0)211 4560-01 Fax: +49 (0)211 4560-668 info@messe-duesseldorf.de www.interpack.com www.messe-duesseldorf.de

TEAMAC S.r.L. ViaMenghini,1 40054 Budrio(BO), Italy Phone: +390516926276 Fax: +390516926277 info.teamac@marchesini.it Agent in Russia: OOO Kayan Street 26 Bakinskikh Komissarov — 9, Office 21, Moscow 119571 Phone: +7 495 434 5157/7164/3384 info@kayantea.com

ZWIRNEREI A.D. WUTACH GmbH

Zwirnerei a. d. Wutach GmbH P.O. Box 1163, ..

79780 Stuhlingen/ Germany Phone +49 7744 9396-0 Fax +49 7744 9396-20 info@zwirnerei-wutach.com www.zwirnerei-wutach.com

LLC «UNIVERSAL FOOD TECHNOLOGIES»

LLC «Universal Food Technologies» 142204, Russian Federation Serpuhov, Severnoe shosse, 14 Tel.: +7(4967)37-5454 Fax: +7(4967)35-5842 unifoods@unifoods.ru unifoods.ru ELISENTAL

DRAHTWERK ELISENTAL W. Erdmann GmbH & Co Werdohler Str. 40 58809 Neuenrade P.O. Box 1260, 58804 Neuenrade, Germany Phone: +49 2392 697-35 Fax: +49 2392 697-39 teabag@elisental.de www. elisental.de

OXALIS

OXALIS, spol. s r.o.

K Teplin<m 663 763 15 SluÓovice Czech Republic Tel: +420 577 127 111 Fax: +420 577 127 116 oxalis@oxalis.cz www.oxalis.cz

BUISMAN INGREDIENTS B.V.

Buisman Ingredients B.V. P.O. Box 19, 8064 ZG Zwartsluis The Netherlands Phone: +31 (0)38 386 1487 Fax: +31 (0)38 386 1485 info@buismaningredients.com www.buismaningredients.com

ORIMI TRADE, Llc.

ORIMI TRADE, Llc. 3, Tobolskaya str., St. Petersburg, 194044, Russia Phone: (812) 346 82 40 Fax: (812) 542 15 01 market@orimitrade.ru www.orimitrade.ru