Coffee t&i 13 ch by Coffee tea&i

亚洲的咖啡、茶与冰淇淋双月刊

EDITOR TALK

CT&I SOCIETY

COVER STORY

IMPROVEMENTS :

History of Vietnamese coffee

CHAIN UPDATE

Gloria Jeans Coffee Beans & Tea leaf

COFFEE COMPANY

Café Vergnano in Vietnam

BARISTA TALK

Nguyen Quoc Viet from Café Vergnano

contents

THE GEORGE SABADOS SABA METHOD

Vision plan the heart of business

ICED AID

Brown Eyes & Soy Ca Café

HOT BEV

Drinks for Christmas and New Year celebration

SIGNATURE DRINK

Baristas from Highlands Coffee

Managing Editor Sam Tanadej Kamonchan

Quality coffee for Barista & Reliability

Art Director Suda Roonnok

NANATASSANA

Espresso drink recession in US by Mike Ferguson

A bi-monthly magazine serving the coffee society in Asia

Blue Sky Books Team Sakuntala Samakkeetham Supatcha Thipsena Bodin Amornpattanakul Ching Mei Wang Publisher Blue Sky Books 65/6 Soi Chokchai Ruammit, Wipawadee Rangsit Road, Jatujak, Bangkok 10900, Thailand Tel : 662 691 5891 fax : 662 691 5892 Email : info@blueskybooks.net www.coffeetandi.com

CAFÉ DESIGN

La Tosteria: Glamour and Taste

COFFEE TECHNIQUE

Phin Coffee Brewing

TRADE SHOW CALENDAR

TRADE SHOW PREVIEW

Thailand Coffee, Tea & Drink 2010 2009 Taipei Coffee, Tea, & Wine Expo

TRADE SHOW TOUR

FHM 2009 Pattaya Food & Hotelier Expo 2009 PIHS 2009 Viethotel ‘09 FHV 2009 SCAJ 2009

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BARISTA CHALLENGE

VBC 2009 Japan Barista Championship 2009 World Siphonist Championship 2009 Japan Cup Taster Championship 2009 Espresso Blend Championship 2009

Sales pim@blueskybooks.net Mobile : 668 2486 3588

Conti a coffee espresso machine manufacturer at Your service, based on his Distribution Network

CAFÉ AROUND THE WORLD

Parisian-style café in Vietnam

PRODUCT NEWS

1, avenue Albert II - B.P.119 - MC 98007 MONACO Cedex - Tel.:(377) 93 10 43 43 - Fax : (377) 93 10 43 44 E-mail : export@conti-espresso.com Websites : www.conti-espresso.com www.conti-spareparts.com

EDITOR•TALK

In this issue, Coffee T&I will take you to discover the long history of Vietnamese coffee which has reputation for being the second ranked global coffee exporter. With no such a big difference in climate and environment, we just wondering that how our neighbor is becoming a large exporter.

在这期刊号上，Coffee T&I 将带你去发现越南咖啡的悠久历史，以世界第二位的咖啡出口国的声誉,由于在气候和环境没有很大的差别, 我们想知道,我们的邻居 - 越南是如何成为一个大的咖啡出口国。

When our team took the first step on Vietnam, we were surprised by many sidewalk café along the street. We can see the coffee shop along the way, since the airport to the hotel we stayed. After that, we did a research thoroughly and finally realized that the Vietnamese coffee culture was influenced by the French colonists. This influence later becomes the Vietnam’s coffee uniqueness, which is the traditional coffee and sidewalk café style, lived on through many decades.

当我们的小组一踏上了越南，我们感到惊讶的是沿街的许多露天咖啡馆。从机场到酒店，我们可以看到沿途的咖啡馆。之后，我们做了深入的研究，终于了解，越南咖啡文化是受到法国殖民者的影响。这种影响在经过几十年，后来成为越南咖啡的独特性，它保有了传统的咖啡和露天咖啡馆的型式。

If we have arrived Vietnam but do not have any experience on a local café, it is like we never reach here. That was why we did not wait to search for a comfortable café, in order to sit leisurely and have a good sip of iced coffee, which can freshen our days. Most of Vietnamese coffee shops will turn their chairs to face the street, as consequently we can get lost in day-dreams and watch many cars pass by. It is such a great appealing.

如果我们已经抵达越南，但卻没有步入當地的咖啡馆，这就像我们从来没有到这里一樣。那就是为什么我们没有等待寻找一个舒适的咖啡馆，为了坐悠闲并喝上一杯好的冰咖啡，可以清醒我们的些日子。大多数的越南咖啡厅将转他们的椅子面对著街，因此我们可以迷失在白日梦裡並可以看着许多车輛從眼前经过。这也不失為它的一个吸引力。

Besides many sidewalk café along the street, the big coffee chain are entering Vietnam. Also, we can see a local Vietnamese coffee brands, such as Highlands Coffee and Trung Nguyen, are expanding their stores through all the area of HCMC. As Vietnamese is more open-minded with the new culture, the local market is regarded as a big market for the investors. Nowadays, Vietnam is like a child who is ready to learn new things and rapidly grow up.

除了沿街的许多露天咖啡馆，大型咖啡连锁店正在进入越南。此外，我们可以看到当地的越南咖啡品牌，如Highlands 咖啡和Trung Nguyen品牌，正在胡志明市內扩展他们的店家。由于越南人对新的文化是更加开放的心态，當地市场被投资者视为巨大的市场。如今，越南就像一个孩子愿意学习新事物，并迅速成长。

Coffee T&I

CT&I•SOCIETY

American Barista & Coffee School Opens Affiliate School in Beijing, China

National Thailand Barista Championship 2010

With the opening of an American Barista & Coffee School [ABC’s] affiliate school in Beijing, China in September of 2009, ABC’s becomes the first U.S. coffee school to expand into the International arena.

Kavin Intertrade LTD., the organizer of Thailand Coffee Tea & Drink 2010, and Thailand Barista Association is organizing National Thailand Barista Championship 2010 which is now the third year of the competition. The competition aims to find Thailand’s number 1 barista to compete in World Barista Championship 2010 in England. National Thailand Barista Championship 2010 will be held in Thailand Coffee Tea & Drink 2010 at The Mall Bangkapi on 18-21 February 2010. For more information visit www.thailandcoffee.net or call 02-861-4013

The ABC’s curriculum was modified to fit the particular needs of the Chinese specialty coffee industry, while staying true to the ABC’s model. The CBC training center features more than ten two-group espresso machines, each from a different manufacturer. ABC’s representatives will travel periodically to China to insure CBC and their trainers are meeting the standards set by ABC’s for its affiliate schools.

随着在2009年9月，美国咖啡师及咖啡学校[ABC’s] 的开设, 加盟学校在北京，中国，ABC’s 成为美国第一家咖啡学校扩大到国际舞台。美国ABC’s 的课程进行了修改，以适应中国的精品咖啡业的特殊需求，同时还要真正的美国ABC’s公司的模式。CBC培训中心提供超过10 机的双頭浓縮咖啡机，从各个不同的制造商。美国ABC’s 的代表将定期至中国視察以确保 CBC 和他们的教练师是符合美国ABC’s的标准设置。

Kavin Intertrade LTD.，是2010年泰国咖啡茶及饮品展會的组织者，和泰国咖啡师协会将共同举办2010年泰国全国咖啡师锦标赛，這一屆將是第三年的竞争。比赛的目的是找到泰国最優秀的咖啡师参加2010年世界咖啡师锦标赛在英国的竞争。2010年泰国全国咖啡师锦标赛将于(The Mall, Bangkapi) 的2010年泰国咖啡茶及饮品展會于2010年2月18日至21日。为了更多信息请访问www. thailandcoffee.net或电话02-861-401

Blue Cup Coffee’s New Look KOTO Trainee takes out 1st prize at VIETNAM NATIONAL BARISTA CHAMPIONSHIP The first of what will become an annual event, the Vietnam National Barista Championship 09 brought together some of Vietnam’s finest coffee makers to showcase their skills and demonstrate the quality and professionalism of Vietnam’s baristas. The event attracted competitors from as far as Saigon. At the inaugural Vietnam National Barista Championship 09 that held on 25th September 2009 as part of Viethotel 09 Exhibition, KOTO trainee, Pham Van Quyen, showed his skill and coffee making expertise to beat a field of competitors from Vietnam’s top hotels and coffee establishments. Staff from two of Hanoi’s top hotels took out second and third places: 2nd place - Nguyen Thi Y Van from the Nikko Hanoi and 3rd place Nguyen Thi Mai Nga from the Intercontinental Hanoi Westlake. For all media enquiries and interview requests, please contact Ms. Cynthia at cynthai@koto.com.au or visit www.koto.com.au

一年一度活动的2009年越南全国咖啡师锦标赛汇集了越南的一些最好的咖啡师，以展示他们的技能和质量和越南的咖啡师专业。这项活动吸引了来自远如西贡的竞争对手。在首届的2009年越南全国咖啡师锦标赛在2009年9月25日举行, 作为 2009年越南酒店展览会(Viethotel 09)的一部分, 江东见习, Pham Van Quyen 显示了他的技能和咖啡专门知识，击败了在竞争激烈领域的越南的高级酒店和咖啡场所的竞争对手，来自河内的顶级酒店两名工作人员拿下亞軍和季軍的位子：亞軍是Nguyen Thi Y Van 从日光 (Nikko)，季軍是Nguyen Thi Mai Nga 从西湖洲际酒店，河内市。为所有媒介询问和采访请求，请与辛西娅女士联系在 cynthai@koto. com.au，或访问www.koto.com.au 6

Blue Cup Coffee from S&P has its newest look that reflect the classy taste with Italian made Elektra Classic elegance designed coffee maker with three unit electronic. Outstanding display with light blue color that goes together with Blue Cup brand presents the classic high end image but always suitable with your lifestyle.

S&P的Blue Cup Coffee有最新的外观，反映了意大利制造的Elektra 经典系列其优雅的设计。杰出的展示出藍光的基調，这与Blue Cup Coffee 品牌展示的经典高雅的形象不謀而合，並适合你的生活方式。

The Da Vinci Gourmet Best Blended Signature Beverage in VBC 2009 Ms. Ng Thi Bich Thuy from Highland Coffee clinched the Da Vinci Gourmet Best Blended Signature Beverage during the Vietnam Barista Competition 2009, held in conjunction with the Food Hotel Vietnam Show in Ho Chin Minh City from the 1st – 3rd October 2009. Ms. Ng did a wonderful job in describing her signature beverage “Dance of Colors”, which consists of 3 different colors; Red color – created by Da Vinci Gourmet Strawberry Syrup, that symbolizes “Glory”, White color – created by Greenfield’s Milk that symbolizes “Peace and Pureness”, and Black – created by Espresso that resembles death and life.

Ng Thi Bich Thuy女士(从Highlands 咖啡)夺得了达芬奇最佳特調饮料在2009年越南咖啡师大赛期间与在食品酒店越南展览同时举行，胡志明市，从2009年10月1日至三日。Ng Thi Bich Thuy女士做了美好的工作与他的特調饮料“舞蹈的颜色”，它由3种不同的颜色；红色-由达芬奇的草莓糖浆，象征“光荣”，白色- 由格林菲尔德的牛奶(Greenfield’s Milk)，象征 “和平和纯洁”，和黑色 – 由浓縮咖啡，象征“死亡和生命”。

COVER•STORY

Vietnamese coffee Outshone its national ability in the global coffee market In recent years, Vietnam has made a powerful presence in the global coffee market by rapidly expanding its coffee cultivation space. The country is now the second ranked global coffee exporter. But the current high price in coffee has provided an impetus for Vietnam to continue to expand its production. The country has a suitable environment for growing the crop. Vietnam has a vast amount of land with highly fertile basaltic red soil and appropriate temperatures for the crop. These advantages have encouraged the Vietnamese government to promote the coffee industry, in an effort to create millions of jobs. Besides being a major exporter, Vietnam has its own coffee culture, which was introduced by the French colonists in 1857. The French discovered that Vietnam’s central highlands had suitable conditions for growing coffee. A few farmers established the first plantations in this area and nearby. Also, the French influenced the Vietnamese coffee styles Ca Phe Sua Da, iced coffee with condensed milk, and Ca Phe Da, strong dark roasted black coffee. Vietnamese coffee is commonly made with a small metal filter or Phins. The French also help spread the sidewalk cafe culture within the country.

to higher grade Arabica as a result. Franchised brands are now participating in Vietnam’s domestic market. Nowadays, traditional cafes are adapting to new global trends, which can be seen in several shops sleek, modern shops that feature espresso-based drinks on the menu. Highlands Coffee Great vision leads to the success Interview with Mr. David Thai: Founder & CEO of Viet Thai International Joint Stock Company Mr. Thai has an incredible knack for business. His brand, “Highlands Coffee”, has been highly successful in its one-year history. According to statistics from last year, Highlands Coffee had over 6 million customers, and traditional coffee was the stores best selling product. They currently have 85 stores in Vietnam. Concept: Highlands Coffee wants to create Pure Vietnamese Coffee, because

a business, but to look for his identity. He started to learn about Vietnamese culture, history, and language. He was like a born-again Vietnamese. In order to live in Vietnam, he thought of creating a business. With a background in studying philosophy at the university level, Thai spent a lot of time studying and writing in coffee shops. Once he arrived in Vietnam, Thai discovered that there were not many modern coffee shops, with no quality coffee to drink. After making a decision to open a coffee shop, he was inspired by Starbucks because he used to live in Seattle. Then, he came up with the idea of serving gourmet coffee and then started to learn about specialty coffee from around the world. During this time he also had a difficult time finding Arabica coffee in Vietnam. Back then it was difficult for him to find because there were few farmers who grew Arabica. Regardless of these hardships and set backs, Thai opened his first coffee shop in Hanoi, in 1996. He later discovered that although his customers wanted to enjoy

Target customers: Nowadays, Highlands has its own specific targets. In terms of demographics, they’re looking for Vietnamese customers aged 18 to 45 years old. At first, Highlands used to focus on the 25 to 40 year-old demographic, but have adapted to the changing times and attitudes. Highlands’ target customers are 50% female. In terms of psychographics, Highlands is focusing on Vietnamese, who accept globalization but still respect their tradition. While the brand continues to focus on the international market, Highlands is also actively trying to improve its share in the domestic market. Future plan: Mr. Thai encourages people to come to Vietnam. He encourages international businesses to come to this native country in order to bolster competition that would help protect the industry. “I want good competition. In the market, you cannot stop the competition, but hopefully you can encourage the right type of competition for a healthy industry. If we continue to play on the value of

During the Vietnam War, there was no direct effect on coffee cultivation, however in the perdition of war production was disrupted in the Buon Me Thuot region, the industry’s center. Although seldom involved in fighting, the area was a crossroads between the North and South and did not have a large population. The business ramped up production again in the early 1980s and by the late 1990s, the country entered its golden age of coffee. Vietnam has been a silent global coffee power with large commodity exports. However the industry within the country has been known for its high quantity, but low quality. Many critics claim that over-production was a primary cause for the poor quality, which led to a drop in prices. However, the Vietnamese coffee market still has high market potential because the Vietnamese drink a lot of coffee every day, which has created a large demand within the country. The massive market for the crop with the country has caught the eyes of investors across the globe. However, most coffee consumed in Vietnam occurs at the local level. Whether in homes or at small, family-run businesses, coffee is consumed on a massive scale and has huge potential. At the moment in the rapidly developing country, there is a new group of customers that have higher incomes and are well educated. These individuals often prefer to enjoy coffee in a modern and welldecorated café, but they still want to drink Vietnamese coffee.

the country’s coffee has been criticized for its use of poor quality beans. Mr. Thai thought that Vietnamese coffee would be a unique product that could gain international appeal. With this in mind, Highlands only uses Vietnamese coffee in its products.

coffee in a modern coffee shop, they still preferred to drink traditional Vietnamese coffee. This became his first and foremost vision. However this new vision caused a disagreement amongst the investors. His partners preferred to use international, gourmet coffee, rather than use traditional Vietnamese coffee.

Dang Le Nguyen Vu, and his friends have jumped at this opportunity and launched their own brand, Trung Nguyen, in 1996. The brand offers customers a wide choice of Saigon style blends. They offer products at a low price that the average Vietnamese person can afford. At the central core of Trung Nguyen’s philosophy is a desire to improve the lives of the people of the central highlands. As a result, Trung Nguyen does not purchase green coffee beans as a commodity. All the beans from Trung Nguyen’s world-class production facilities come from contract growers. People were amazed with this new coffee paradigm that Trung Nguyen introduced and were captivated by the rich, authentic Vietnamese coffee it offered. This was the first Vietnamese company to successfully create a coffee franchise in the domestic and overseas market.

“We offer the best products that suit both worlds. We think that we can be a modern classic. We can be traditional and modern. We can be Vietnamese and international. So it’s the best of both worlds. We can take the best of the traditional world and the best of the modern world and blend it. That’s what we really are. We’re the modern interpretation of the Vietnamese coffee house”, Mr. Thai said.

Mr. Thai disapproved of this goal. At first, he was unsure about his business plan because he had very little experience in financial or business management. At times, he wondered if he was just too idealistic and naïve. But after deliberating on the issue, Mr. Thai decided to buy-out his partners and took full responsibility over the company.

Globalization has affected Vietnam and the country’s coffee trend in the market. They’re currently transitioning from low grade Robusta 8

Ways to the concept: Mr. Thai has had an identity crisis since he left Vietnam. He fled the country with his family during the war in 1975. He lived in America for 20 years, but he was conflicted because of his different background. In his mind, he was American but his body was Asian. So every time he looked in the mirror, he was conflicted. Finally he decided to come back to Vietnam in 1995, in order to find his roots and background. So he came back to Vietnam primarily not to start

He learnt how to properly use flavors during the Vietnamese blending process. He also set up an executive team that had an understanding of the local market and experience in the international market. It took him 5 years to launch the traditional coffee plan, which took off in 2000. Mr. Thai has remained committed to his vision and his goal of creating a unique and purely “Vietnamese” product.

the industry, then the value changes can help farmers to make money. But the industry right now only gets weaker with lower prices. They’ll be weaker to help the farmers, to help the value chain, and everybody in the value chain.” Mr. Thai said. Also, Highlands has a plan to go international. Highlands has faith in their unique Vietnamese coffee. Now Highlands is planning to investigate this market more thoroughly. The selected market is not an area that has a high potential for trading, but it is a market that Highlands thinks it can deliver value to. In 2010, Highlands will spend time to strategically position itself and expand its exports range from 8 countries to 30 countries. And by 2011, Highlands will have its first international coffee shop. For Highlands, it is not just about trading. The company hopes to be able to deliver quality “Vietnamese espresso from Vietnam”.

COVER•STORY

近年来，越南在全球咖啡市场上通过迅速扩大它的咖啡种植面积達到一個可觀的市場佔有率。目前是世界第二位的全球咖啡出口国。但是，目前的咖啡价格高，提供越南了一个动力，继续扩大它的生产。国家拥有适宜的环境种植作物。越南具有一个非常肥沃的玄武岩红土大量土地及对作物适当的温度。这些优势，鼓励越南政府促进咖啡业，並努力创造数以百万计的工作机会。除了作为主要出口国，越南拥有自己的咖啡文化，这是1857年由法国殖民者介绍。法国发现，越南中央高原拥有适宜的条件种植咖啡。一些农民在附近建立第一个种植园。此外，法国影响越南咖啡风格的 Ca Phe Sua Da，是冰咖啡与炼乳，和 Ca Phe Da，重焙的黑咖啡。越南咖啡通常由一个小金属过滤器作出的或菲呢（Phins）。法国也有助于扩展在该国境内的露天咖啡馆文化。在越南战争期间，没有对咖啡种植產生直接影响，然而，在战争中断生产灭亡在邦美蜀市地区，咖啡行业的中心。虽然很少卷入战斗，该地区位處北方和南方的十字路口且没有众多人口。业务再次大幅提高产量在1980 年代初和1990年代末，该国的咖啡进入黄金时代。越南成為一个全球擁有大量商品出口的无声的咖啡力量。然而，當地咖啡卻是以其高数量，但质量低為人知曉。许多批评者认为，生产过剩是主要原因，因为质量差，导致了价格下跌。然而，由于越南咖啡市场仍有相当高的市场潜力，因为越南人每天喝了很多咖啡，这造成了国内的大量需求。该国巨大的市场已经引起全球投资者的眼睛。但是，大多数在越南的咖啡消费发生在地方一级。无论是在家庭或小型家庭经营的企业，咖啡是具有巨大的消费潜力。在国家迅速发展的时候，有一个拥有更高的收入，并受过良好教育的新客户群。这些人常常喜欢享受现代化和装潢精致咖啡馆的咖啡，但他们仍然想要喝越南咖啡。 Dang Le Nguyen Vu, 和他的朋友都会欣然接受这个机会，于1996年推出自己的品牌，Trung Nguyen。该品牌为客户提供一种西贡混合风格的广泛选择。他们提供产品以一般的越南人能买得起的低价。在Trung Nguyen的核心哲学是期待改善高原中心的人民生活。因此，Trung Nguyen不购买绿色咖啡豆作为货物。所有的咖啡豆都从 Trung Nguyen的世界一流的生产设备由合同种植者种植。人们惊讶这个創新範例的咖啡，Trung Nguyen被富人引进和着迷，它提供真实越南咖啡。这是越南首次成功地创建公司在国内和海外市场的咖啡专营权。全球化已经影响到越南，和当地市场的咖啡趋势。他们目前正在转变，从罗布斯塔豆到阿拉比卡豆。专营品牌现在正在加入越南国内的市场。如今，传统的咖啡馆正在适应全球新的趋势，從那几家现代新穎的店家浓縮咖啡的菜单上反應出。

COVER•STORY

目光远大，导致成功从大卫泰先生的访谈：创办人及越南泰国国际股份公司总裁泰先生有一个令人难以置信的商业诀窍。他的品牌，“Highlands咖啡”，是十分成功的，在其1年的历史。根据去年的统计，Highlands咖啡已经有超过600万客户，而传统咖啡是商店最畅销的产品。他们目前有85家店在越南。概念： Highlands咖啡想要创造纯越南咖啡，因为该国的咖啡已经被批评为质量较差的咖啡豆使用。泰先生认为，越南的咖啡将是一个独一无二的产品是能够获得国际上的吸引力。考虑到这一点，Highlands仅使用越南咖啡在其产品中。 “我们提供最好的产品适合两个世界。我们认为我们可以成为现代经典。我们可以是传统的和现代的。我们可以是越南和国际的。因此，这是两个世界中最佳的。我们可以采取传统世界的最好和现代世界的最好，並混和它。这就是我们。我们是越南咖啡馆的现代诠释”，泰先生说。概念的方法：自从泰先生离开越南，他也面临了身分认同的危机。在1975年战争期间，他与家人逃离国家。他在美国住了20 年，但也因他的不同的背景感到冲突。在他心中，他是美国人，但是他的外表是亚洲人。所以每一次，他往镜子里看，他是感到冲突的。最后，在1995年他决定回到越南，为了找到他的根源和背景。于是他回到了越南主要不是创业，而是为了寻找他的身份。他开始了解越南的文化，历史和语言。他像是一个重生的越南人。为了在越南生活，他想在此创业。在大学学习哲学的背景，使泰先生花了很多时间在咖啡馆学习和写作。当他抵达越南，泰先生发现并没有很多现代咖啡馆，也没有质量咖啡可喝。在作出开一个咖啡厅的决定后，他的灵感来自星巴克（Starbucks），因为他过去住在西雅图。然后，他提出了服务美食咖啡的想法，然后开始学习有关精品咖啡来自世界各地的咖啡。在此期间，他也很难找到在越南的阿拉比卡咖啡。当时这是对他很难找到，因为很少有农民种植阿拉比卡咖啡。不管这些困难和挫折，泰先生在1996年在河内市开设他的第一家咖啡厅。

的合伙人更愿意使用国际，美食咖啡，而不是使用越南传统的咖啡。泰先生不赞成这一目标。起初，他不清楚有关他的商业计划，因为他有金融或商业管理的经验很少。有时，他怀疑自己只是太理想和太天真。但在思虑这个问题后，泰先生决定买断他的合作伙伴的股份和接管了公司的全部责任。他学会如何巧妙地在越南豆裡混合搭配。他还成立了一个执行小组，有当地市场的认识和国际市场的经验。他花了5年推出传统的咖啡计划，而在2000年发动。泰先生一直致力于他的理想和他的目标，创造独特及纯粹的“越南”产品。目标客户：目前，Highlands有自己的特定目标。在人口统计方面来看，他们寻找的是18岁至45岁的越南客户。起初，Highlands針对25至40年龄的的人口，但已跟著时代变迁和态度适应。百分之五十的Highlands目标客户是女人。在消费心理学的方面，Highlands側重於那些有世界观又尊重传统的越南人。当品牌继续侧重于国际市场上，Highlands还积极尝试改善其份额在国内市场。

未来计划：泰先生鼓励人们前来越南。他也鼓励国际企业来到这个祖国，以加强竞争，这将有助于保护该行业。 “我想要良好的竞争。在市场上，你不能阻止竞争，但希望你可以鼓励正确类型的竞争为一个健康的产业。如果我们继续对行业的价值发挥，于是该值的变化可以帮助农民赚钱。但是咖啡产业现在由於太虚弱只得到低价。“ 产业将太弱难以帮助农民，价值链，及每个在价值链的人。”泰先生说此外，Highlands有计划走向国际。Highlands對其独特的越南咖啡有信心。现在Highlands计划调查这一市场更彻底。选定的市场并不是贸易潜力领域，但它是Highlands认为它可以提供价值的市场。在2010年，Highlands会花时间在战略定位和扩大出口，从8个国家到30个国家。到2011 年，Highlands将有其首个国际咖啡馆。对于Highlands，它不仅关于交易。该公司希望能够提供优质的“来自越南的越南浓缩咖啡”。

他后来发现，虽然他的客户希望享受喝咖啡在现代咖啡厅，他们仍然倾向喝传统越南咖啡。这成为他的首先和主要的构想。然而这一新构想引起了投资者之间的分歧。他

CHAIN•UPDATE

Gloria Jeans Coffee: New chance for customer is a new chance for business Despite being the largest exporter of Robusta coffee in the world, Vietnam was astonishingly challenged with the new unique flavor of Arabica by the vision chained company named “Gloria Jeans”. As their commitment is to foster a passionate coffee culture and deliver the highest quality coffee to consumers, it is upon this reason that Gloria Jeans decided to serve their products in this coffee country. The Beginning: Experiencing the different coffee knownledge and personal outstanding service from Australia, Gloria Jeans had decided to expand their branch and open the first master franchise in Vietnam on 31 December, 2006. It was regarded as the first specialty coffeehouse in Vietnam and enjoyed the metropolitan location in HCMC. There was a channel to penetrate through this high potential market because Vietnamese drink coffee as usual and they have appetency to try new things. Therefore, they were supported by Australian for training baristas and setting up the cafe. The successful of this operation led to the second opening of their coffeehouse in only 2 weeks later. Marketing Concept: Depended on the strong point of urban location, firsty they expected on the tourists who are familiar with the specialty coffee culture to come over. After a lot of tourists entering the cafe, the local Vietnamese were starting to get curious, feeling that they should come in and have a try. Gloria Jeans used this plan called “international concept” to promote awareness of their products to the new customers. The flourishing of this business was beyond the aim to give customers a new choice as they are evolving and searching for the added value of coffee culture. Gloria Jean’s target customer is seperated into 2 groups. Firstly, it is the businessmans who often travel overseas. They drink a lot of coffee and get used to a coffee in western style, which has less caffeine in content, because they are quite health concious. Secondly, Gloria Jeans focus on the young people, aged 18-25 years old, who are not totally addicted to the Vietnamese traditional coffee. As they are always willing to look for something new and love international brands, this group tend to be the first one who wants to taste gourmet coffee. Afterwards, they have created their own young specialty coffee culture by interacting with their own group to express their new

experiences. They will take all pictures and put it on website or blogs. This is one of the promotional activities as well. Design Concept: According to the target customers, Gloria Jeans in Vietnam had resolved that it was not suitable to follow to the decoration of the original Australia. The reason was they had focused on different group, Australia Glorea Jeans is like a community coffeehouse for family to hang out together; while the Vietnamese consumers are mostly young and very funky. In agreement with the changing of targets, they had adapted the decoration by putting more bright colors to have modern and colorful design. This fits the market and after Vietnam has launched this style, other countries in Asia start developing with this concept. Nowadays, it is obviously that comparing to the Europe, UK, and Australia; Asia, especially in Middle East, are now decore in brighten style. Gloria Jeans are developing to serve customer as well and will keep changing in order to have new experiences provided for customers. Obstacles: Before opening the store, Vietnam Gloria Jeans was struggle with the constructions and other equipments because there is no distributor supply present in the country. Dealing with individual suppliers from the overseas can cause a problem later, because there has no maintainance and installation service. Therefore, Gloria Jeans contacted Mr. Ross Bright to open MHS company, as food and service euipment supplier for them. Now MHS has providing equipments for all food chains entering Vietnam. Another problems was at that time Vietnamese still could not figure out what the gourmet coffee was. They were confused with the new products and service that Gloria Jeans had introduced such as they did not understand why it had counter service, also they thought that gourmet coffee is weak and watery. It was difficult for the first 6 months of the business as the baristas had to explain directly to the customer by themselves. To respond with this, Gloria Jeans tried to educate people a lot through PR, newspaper, website, and other communication medias. Nowadays, Vietnamese are more clear about their favourite taste or which coffeehouse should they enter to get what they want.

尽管是世界上最大的罗布斯塔咖啡出口国，越南是令随后，他们创造他们自己的年轻特种咖啡文化，通过与自人惊讶地挑战新独特风味的阿拉比卡咖啡由远见连锁公己的小组互动，以表达他们的新经验。他们将所有拍的照司“Gloria Jeans”所引進。片放在网站或博克上。这是其中一种促销活动。由于他们的承诺是培养充满熱情的咖啡文化和向消费者设计概念：提供最优质的咖啡，基于这个原因，Gloria Jeans决定服务由於目标客户，Gloria Jeans了解到在越南，它不适合跟他们的产品在这个咖啡国家。随原始澳大利亚的装饰。原因是他们重点在不同小组，澳大利亚的Glorea Jeans就像一个社区家庭型的咖啡馆；而越开始：南的消费者主要是年轻，也很时髦。在协议的目标转变，经历了不同的咖啡知识和来自澳大利亚的个人出色的服他们通过把更多明亮的颜色以适应装修为有现代性和五颜务，Gloria Jeans已决定扩大他们的分行和在越南于2006年12 六色的设计。这符合市场和在越南推出这种风格之后，亚月31日开放第一家主专营权。这被认为是越南第一家专业咖洲其他国家开始從这个概念开发。现在，显然地比较到欧啡馆，享有在大城市的位置的胡志明市。有一个渠道，穿洲，英国和澳大利亚；亚洲，特别是在中东地区，现已在透这种高潜力的市场，因为越南人和平常一样地喝咖啡，明亮风格地装饰。Gloria Jeans 正在开发以满足客户并会不他们渴望地尝试新事物。因此，他们支持由澳大利亚的咖断变化，以便为客户提供新的经验。啡师培训和设立咖啡馆。这项行动的成功使他们的第二分行咖啡馆只在2周后开放。障碍：商店开放之前，越南的Gloria Jeans与建筑和其他设备挣营销概念：扎，因为在该国没有分销商提供。与来自海外个体供应商依赖城市的位置优势，首先，他们预期在游客，那些熟打交將能导致后来的问题，因为没有维修和安装服务。因悉精品咖啡文化的客戶。很多游客进入咖啡馆之后，当地此，Gloria Jeans与 Ross Bright先生联系以开設MHS公司，的越南人开始覺得好奇，觉得他们应该进来和尝试。 Gloria 成为他们的食品和设备供应商。现在MHS已为所有食品连 Jeans 使用这一计划称为“国际概念”，以推销他们产品的锁店提供设备进入越南。认识到新客户。这业务的茂盛是在目标之外为客户提供一个新的选择，如同他们正在演变和寻找咖啡文化的附加值。另一个问题是，当时越南还不了解什么是美味的咖啡。他们混淆了新产品和服务， Gloria Jeans已提出，比如他们 Gloria Jean 的目标客户是可分为2组。首先，那是经常往不明白为什么它有服务台，同时他们认为，美味咖啡味道来海外的商人。他们喝了很多咖啡并且习惯西方风格的咖淡如水。这是很难的6个月前的经营如咖啡师不得不对客啡，也就是有较少咖啡因，因为他们是有相当健康的意识。户自己直接解释。为了响应这项计划，Gloria Jeans试图通其次，Gloria Jeans重点放在青少年人，年龄18-25岁，那些不过公共关系教育客戶，如报纸，网站和其他通讯媒体。如完全沉迷于越南的传统咖啡。因为他们总是愿意寻找新的东今，越南人更清楚，他们喜爱的咖啡口味或他们应该进入西和国际品牌，这个小组倾向于第一想要品尝美味咖啡。哪个咖啡馆得到他们想要的东西。

CHAIN•UPDATE

Coffee Bean & Tea Leaf: Introducing the global taste to the local coffee culture Despite the true facts that Vietnam is a Robusta country with unique traditional coffee style, Coffee Bean & Tea Leaf is properly positioning itself as a worldwide brand proudly dedicated to offer over 22 varieties of the finest and rarest premium coffee around the world, also providing a warm touch experience and high quality lifestyle for the customers. Vietnamese people are familiar with their traditional coffee, dark roast and coarse grind, serving with condensed milk, but sometimes they might get bored with the strong flavor. Therefore, a wide range of original taste from worldwide are blended altogether by Coffee Bean, in order to encourage people to taste a new flavor, new experience. The coffee bean’s concept is not trying to change the customer flavor but it is a proposal to give them more choice and educate them about coffee world. This is the important thing to be focus on. Coffee Bean is trying to make sure that they have introduced a new culture to the local and provide the best product for consumers when they decide to try another choice. Any kind of material to make products, they will import from original country to get an original taste. “We are going to introduce the coffee world to the customers. Coffee world is not like all Vietnamese coffee Robusta. We got the best original coffee like Jamaica’s Blue Mountain, Kenya, Columbia, a lot for the customer to try. We don’t say it just to get them valued. Today they want the espresso. Tomorrow they want the original coffee from

other countries. The next day they want Vietnamese coffee. As the consumer’s demand might vary day by day, it is our responsibilities to provide the availability and make them happy. We’re not trying to change the customer flavor but give them more choice. This is our proposal.” Mr. Nguyen The Koi, Acting Operations Training Manager of Coffee Bean & Tea Leaf in Vietnam, said. With this commitment to the customers, Mr. Nguyen The Khoi and Mr. Jonathan Cooper has jointly spread Coffee Bean’s franchise into Vietnam and open the first store in HCMC, on 31st December 2008. Now they got 3 stores in Vietnam. They are progressing at HCMC because it is the biggest city in Vietnam. But in the future, Coffee Bean will expand more to the other big city like Hanoi and Da Nang as well. And Within 5 years, Coffee Bean is going to open at least 25 stores. Coffee Bean’s target customers are anyone who really wants to enjoy the coffee, from the teenager to old. But mostly, it is a businessman. Nowadays, Vietnam is becoming a real high potential market with lots of big brands entering. But the Coffee Bean still focus on the same business orientation to satisfy the customer. “Now we got competitors like the local from Highlands Coffee, and the outside we got Gloria Jeans, and also the new comers. I’m sure a lot of brands’ going to come because HCMC is the very big market. So I’m not worried much about the competitors because we believe in our products. Now I think entering the coffee industry in Vietnam is very hard because there are a lot of big brands around the world coming to Vietnam. So I think in the future, it will be harder.” Mr. Nguyen The Koi said.

尽管真正的事实，越南是一个罗布斯塔豆的产地国家, 具有独特传统的咖啡风格， Coffee Bean & Tea Leaf适当地给自己定位作为全世界品牌, 骄傲地致力提供22品种的最美好和最罕见的优质咖啡给世界各地。并为顾客提供一种温暖接触的经验和高质量生活方式。越南人民与自己的传统咖啡熟悉，深焙和粗糙的研磨，与炼乳服务，但有时他们可能会觉得浓烈的味道无聊。所以，各种各样从全世界的原始的口味一共混和由Coffee Bean & Tea Leaf带进来，只为了鼓励人品尝新的味道，新的经验。 Coffee bean & Tea Leaf的概念是不尝试改变客户原本的口味，但它是一个建议，给他们更多选择和教育他们有关咖啡的世界。这是最重要地集中。Coffee Bean & Tea Leaf正在努力确保他们与当地介绍新文化和提供最好的产品给客户，当他们决定尝试另一种选择。任何材料成为产品，他们会从原来的国家进口以获得原始的味道。 “我们将介绍咖啡的世界给顾客。咖啡的世界并不像越南的罗布斯塔咖啡，我们得到最佳的原產地咖啡如牙买加的蓝山，肯尼亚，哥伦比亚和很多种的咖啡为客户尝试。我们不说这只是为了让他们重视。今天，他们想要浓咖啡。明天，他们想要从其他国家原始的咖啡。后天，他们想要越南咖啡。由于消费者的需求也许天天变化，这是我们的责任，提供可用性和使他们快乐。我们不尝试改变客户的味道喜好，但是给他们更多选择。这是我们的建

议。”Nguyen The Khoi先生，在越南的Coffee Bean & Tea Leaf的代理业务培训经理说。这对客户的承诺，Mr. Nguyen The Khoi 先生和乔纳森库珀先生（Mr. Jonathan Kuba ）共同地展开Coffee Bean & Tea Leaf的专营权到越南，于2008年12月31日在胡志明市第一家开放。现在他们在越南得到了3家。他们是在胡志明市进展，因为这是越南的最大的城市。但在未来，Coffee Bean & Tea Leaf将扩大到其他大城市类似河内市和岘港。并在5 年内， Coffee Bean & Tea Leaf将开放至少25家的咖啡馆。 Coffee Bean & Tea Leaf的目标客户是每个人真的想享受咖啡，从輕少年到老人。但大多数是商人。目前，越南正在成为许多大品牌输入的真正高潜力市场。但是 Coffee Bean & Tea Leaf仍集中在相同的业务方向，以满足客户。 “现在我们有竞争者比如从当地的Highlands咖啡，来自海外的Gloria Jeans，還有新的来者。我肯定，许多品牌要来了因为胡志明市是非常大的市场。所以我与竞争对手不太担心，因为我们相信我们的产品。现在我想进入越南咖啡的产业，那是非常困难，因为有许多来自世界各地的大名品牌来到越南。因此，我认为在未来，这市场之战将更加竞争的。” Nguyen The Koi先生说。 17

COFFEE•COMPANY

Café Vergnano Enjoy Italian flavour in Ho Chi Minh City Café Vergnano is one of the major coffee roasting companies in Italy and among the top in the world. A success which is founded upon its unrelenting values the principles. It is upon this strength that the business continues to grow with high quality coffee. And the real taste of Italian flavour is now available in Vietnam. How did Café Vergnano start in Vietnam? Café Vergnano was imported to Vietnam by Mr. Vichai … It was about 2 years ago. At that time, I thought that the brand of Vergnano is going to be well-known and gain a lot of popularity in the international market because it has high quality products, which can create the real taste of gourmet coffee. This was the reason I decided to become a distributor and open Café Vergnano in Ho Chi Minh City. Nowadays, this brand is regarded as one of the leaders of the market in Ho Chi Minh City. What do you think about the market penetration in Vietnam, which has long period history about coffee culture? Opening a coffee shop in Vietnam is not that difficult. However, this statement doesn't count to a gourmet coffee shop, which the prize of coffee is almost 6 times more than traditional Vietnamese coffee. So we started to open a showroom for consumers to taste the gourmet coffee. After introducing our products, we realize that there is quite high potential to transfer it into a real café and become a distributor for many large hotels in HCMC too. Today, we can see that Café Vergnano is not just a small café anymore. Who is the target customer of Café Vergnano? Mostly, our customers are businessmen or foreigners. Before that, there were just only 2% of Vietnamese customers but now the number rises up to almost 30%. This is the sign telling us that gourmet coffee is starting to be accepted more in Vietnam. How is the Vietnamese coffee market in this recent year? More famous coffee brands are starting to come in Vietnam and cause a stimulate growth in Vietnamese coffee market. This is good for us too as there are many big hotels growing up really fast. And monitoring from the obviously developed number of tourists, Vietnam is a new market for the investors. Vietnamese is now much more open to the new culture and the consumer behavior is changing into a good direction as Vietnamese tends to drink more gourmet coffee, especially women. Because Vietnamese coffee is dark and have a bitter taste, women

are changing to drink more gourmet coffee like latte and cappuccino. This is a good opportunity to penetrate the Vietnamese market. In your point of view, what do you think Vietnamese market will be in the future? Vietnamese coffee culture is a part of their way of life. They drink it everyday, so it’s not difficult to develop the market. There will be more competition, in both traditional coffee and gourmet coffee. It is certainly possible that gourmet coffee is taking an important role in Vietnamese market because there are many famous brands, like Starbucks, coming in Vietnam soon. This will become an important factor too. What is your plan for the future? Now, we’re a distributor for Café Vergnano, which will be sold to many coffee shops and 5 stars hotels. Also, we open a coffee shop named Café Centro which will use Vergnano products. Now we have 2 branches and definitely will increase the number of branches in the near future. What do you think is the obstacle of this business and how do you prepare for it? We concentrate on the quality for the first and foremost. We try to control the standard and also improve more and more. We believe that quality is what the customer search for, so we try to focus on the niche market because they are willing to pay in the higher but reasonable prize for the higher quality product. So we didn’t think of competitors as an obstacle for us because we have so much confidence that our coffee have been improving all the time. For example, we give more attention on the barista, which attended to Vietnam Barista Competition 2009 that has been held in Food and Hotel Vietnam 2009. Our barista won this competition and also become a representative of Vietnamese barista to participate in the Asia Barista Championship 2010 at Singapore.

在胡志明市享受意大利的风味 Café Vergnano是主要的烘焙咖啡公司在意大利，并名列世界前列。成功是建立在严谨的价值原则。基於这项优势，业务继续增长由高品质的咖啡。而真正风味的意大利美味现已在越南了。 Café Vergnano是如何在越南开始？ Café Vergnano是由越南威猜先生进口...这是大约2年前。当时，我以为Café Vergnano品牌将是众所周知的，并从国际市场获得很多声望，因为它具有高品质的产品，它可以创造出真正的美味咖啡的味道。就是这原因，我决定成为分销商和在胡志明市开放Café Vergnano。如今，这个品牌被视为在胡志明市市场的领导者之一。你怎么看待在越南的咖啡市场渗透，这有长期历史的咖啡文化？在越南开咖啡馆并不难。但是，这种说法不计算到美味的咖啡厅，哪些咖啡价格是差不多6倍比传统越南咖啡多。于是我们开始开一个陈列室給消费者品尝美味的咖啡。在介绍我们的产品后，我们认识到，有相当高的潜力转化为真正的咖啡馆，并成为在胡志明市许多大酒店的分销商。今天，我们可以看到，Café Vergnano不只是一个小咖啡馆了。谁是Café Vergnano的目标客户？大多情况下，我们的客户是商人，或者外国人。在此之前，只有2％的越南客户，但现在人数上升到近30％。这标志告诉我们的，精品咖啡开始在越南更受到接受。請談談最近的越南咖啡市场？更著名的咖啡品牌也开始来越南，而造成刺激在越南

咖啡市场的增长。这也对我们很好，因为仍有许多大酒店成长真的很快。而从发达国家的游客人数明显增加，越南是一个投资者的新市场。越南现在是更加开放到新文化和消费者向良好的方向转变如越南人倾向于喝更多美味的咖啡，特别是妇女。由于越南咖啡是黑咖啡和有苦味，妇女正在改变喝更多精品咖啡如拿铁和卡布奇诺。这是一个很好的机会打入越南的市场。在你的观点，您认为在将来越南的市场将是什么？越南咖啡的文化是他们生活的一部分。他们每天喝，所以并不难开拓市场。将有更多的竞争，在传统的咖啡和精品的咖啡。这当然是可能的精品咖啡正在越南的市场一个重要的角色，因为有许多著名的品牌，如星巴克(Starbuck) ，在越南即将推出。这也将成为一个重要的因素。什么是你将来的计划？现在，我们对Café Vergnano将出售，哪些将被卖到许多咖啡店和5星级酒店。此外，我们将开一个利用Vergnano的产品称为Café Centro的咖啡馆。现在我们有2个分支，肯定会增加分行数目在不久的将来。你认为什么是企业的障碍，你如何应对？我们首要集中在质量。我们尝试控制标准，并改善越来越多。我们相信，质量是客户搜索的，所以我们尝试专注于利基市场，因为他们愿意支付较高，但相对得到更优质的产品作為合理的奖赏。所以，我们不认为竞争者对我们作为一个障碍，因为我们有很多的信心，我们的咖啡一直改善。例如，我们给咖啡师更多关注，其中参加2009年越南咖啡师大赛已在2009年越南食品和酒店举行。我们的咖啡师赢得这场比赛，也成为越南咖啡师的代表参加2010年亚洲咖啡师锦标赛在新加坡。

NANATASSANA

Barista•talk

It’s Been an Espresso Drink Recession in the United States

Mr. Nguyen Quoc Viet from Café Vergnano 1st Place Vietnam Barista Competition 2009

By Mike Ferguson The coffee industry has long considered itself recession proof and economists, to the degree that they believe coffee to be a cousin to vice, agree. They consider demand for coffee in general (caffeine more specifically) as “inelastic,” meaning consumers are reluctant to substitute another product regardless of a rise in price or, similarly, a decrease in their ability to pay. And despite several significant economic downturns within the 30- to 40-year lifespan of the specialty coffee industry, quality coffee has demonstrated inelasticity. Retailers and their suppliers and manufacturers have not only survived difficult economic environments, they’ve even prospered.

With providing a great quality of coffee by introducing a real taste of Italian coffee to Vietnam, Café Vergnano is becoming one of the Vietnam coffee market leaders in Ho Chi Minh City. And despite of meticulously import coffee beans, Café Vergnano is very considerate on training a barista to serve the customers properly.

通过提供极好质量的咖啡以引进真正意大利咖啡的美味到越南，Café Vergnano正在成为在胡志明市的越南咖啡市场领导者之一。尽管在进口咖啡豆，Café Vergnano是非常认真地培训咖啡师适当地提供服务客户。

Mr. Nguyen Quoc Viet is the one of Café Vergnano baristas who becomes the champion of Vietnam Barista Competition 2009, which has been held in Food and Hotel Vietnam 2009, and will represent Vietnam at the Asia Barista Championship 2010 in Singapore.

Nguyen Quoc Viet先生是一个Café Vergnano的咖啡师，成为 2009年越南咖啡师大赛在2009年越南食品和酒店举行的冠军，将代表越南在新加坡举行的2010年亚洲咖啡师锦标赛。

How did you become a barista? I’ve been a barista for 7 years ago. I always want to become a barista because I like a coffee and have passion for it. So, I started to learn about coffee at a tourist school. At that time, Mr. Vichai taught me a lot of things such as how Illy coffee is, as we used to be a distributor, and how to train a barista. In my opinion, Vietnamese coffee is one of the world-famous coffees. That’s the idea I become a barista. How many times have you been attended in the competition? And how did you feel about the competitions? I attended the competition 2 times. The first time I competed in the Hanoi competition and got the 4th prize. In the second time I attended in Ho Chi Minh City competition and became a champion. I’m really happy as I won this competition and learnt many skills from this. Also, thanks to my boss who gave me such a lot of good experiences.

你是怎样成为咖啡师？我已经是在7年前当咖啡师。我一直想成为咖啡师，因为我喜欢咖啡，并且对有它激情。所以，我在旅游学校开始学习有关咖啡。当时，威猜先生教我很多事情比如意力(Illy)咖啡是怎样，因为我们曾经是一个分销商，以及如何培养咖啡师。在我看来，越南的咖啡是一个世界著名的咖啡。这就是我的想法成为咖啡师。你已经参加了多少次比赛？你觉得比赛又是如何？我参加比赛的2次。我第一次在河内市比赛竞争，获得了四奖。在我第二次参加了在胡志明市的大赛，成为冠军。我真的很高兴，我赢得了这次比赛并由此学到了许多技能。此外，感谢我的老板给了我很多这样的好经验。

Are you planning to join more competitions in the future? Yes. I’m attending Asian Barista Competition (ABC) in April 2010, at Singapore, as a Vietnam barista representative.

你是否计划在未来加入更多比赛吗？是。我在2010年4月参加亚洲咖啡师大赛（ABC）的，在新加坡，是越南咖啡师的代表。

Can you tell me about the signature drink that you created for the VBC 2009? I have a signature drink for this year called ”Yin-Yang”. The Yin refers to Vanilla ice cream, strawberry syrup and the fresh strawberry; while the Yang refers to espresso. I mix them all together in order to have a nice layer. After that, I have to test the balance of syrup, vanilla, and espresso. So the customer can enjoy the taste as well.

你能否介绍您为2009年越南咖啡师大赛创造的创意饮料？我有今年的创意饮料称为“阴阳”。阴指的是香草冰淇淋，草莓糖浆和新鲜草莓；而阳指的是浓縮咖啡。我混合它们放在一起，以便有一个好看的层次。之后，我要测试糖浆，香草和浓縮咖啡的平衡。因此，客户也可以享受美味。

Do you have any suggestions for anyone in Vietnam who wants to become a good barista? To become a good barista you have to learn the basic of coffee, especially about the coffee beans, to generate the best of products you come up with.

你有什么建议将给在越南任何人想要成为一个优秀咖啡师？要成为一个好的咖啡师，你必须学习咖啡的基本，尤其是有关咖啡豆，以生成最好的产品。

But the current economic downturn has seen the limits of inelasticity for prepared specialty coffee, if not coffee in general. Across the board, coffee retailers report drops in beverage sales. This is an important point and bears repeating because it holds clues to the future. “Elasticity” is being experienced in the marketplace for “prepared” beverages, the coffee drinks we have others make for us. Consumers are substituting, not another base product, but another preparation and finished product, opting for a less expensive method at retail (i.e. drip coffee) or making it themselves. In a recent survey conducted by the Specialty Coffee Association of America, among retail respondents that had whole bean and ground coffee sales in 2007, 67 percent report an increase in sales for this category in 2008, roughly the same number (62%) reporting an increase in beverage sales. However, while 20 percent of retailers report a decrease in beverage sales, only 12 percent report a loss in whole bean and ground coffee sales. While not one respondent reported a loss of more than 15 percent in whole bean and ground coffee sales, one out of four respondents reporting a loss in beverage sales indicated a decrease in excess of 15 percent. And finally, while 16 percent of respondents report a drop in drip coffee sales, 24 percent report a drop in sales of espresso-based beverages. Like all numbers, these are open to many interpretations. What I see is that milk and sugar, true to their commodity status, are demonstrating their elasticity. When push comes to shove, consumers can do without them, thank you very much. But when it comes to quality coffee, consumers are less likely to compromise. At the end of the day, the economic viability of the specialty coffee retail sector as it has evolved is dependent on more than coffee alone. I believe that consumers will return to their sugar and milk when they can, though I suspect, and even hope, that a large percentage might just stick to drinking more black drip brewed coffee and, perhaps, brewing it themselves with a new respect for that process. How many coffeehouses remain to greet the sugar and milk refugees when they return may depend more on the inelasticity of everything they sell that isn’t coffee, all the products that consumers can find elsewhere for less. If you have been known for your coffee above all else, I’ll put my money on you. If you have been known for sandwiches, smoothies, CD’s, ceramic this-andthat, open mic night, or anything other than coffee, I can only wish you the best of luck.

经济学家们一致认为咖啡产业有没有办法倒下, 并考虑到咖啡的需求, 特别是一般咖啡的 “不灵活性”，意思是消费者将不会改变对其类型的产品消费, 尽管咖啡价格高于或自己拥有的财产较少。这 “不灵活性” 可以证明30-40年期的稳定的咖啡产业，即使在经济衰退, 制造商、零售商和供应商不仅渡过困难，也更加繁荣。但是，对于精品咖啡來說, 在这场经济危机裡推向了 “不灵活性 “的边界, 但这並不包括一般咖啡，因为有报道指出，美国各地的咖啡销售下降。这是未来的关键题目, 因为咖啡业务快要看 “灵活性” 来出, 开始从需要由别人准备的咖啡服务，因为消费者不是不要饮用咖啡，而是开始改变了饮用准备成本较低的咖啡，比如滴漏式的咖啡, 或者自己泡的咖啡。在2007年，咖啡豆和咖啡粉销售从销售者的调查由美国精品咖啡协会(SCAA)，表示，明年是 2008 年，销售额增长更高百分之六十七，和百分之六十二的饮料销售增加，只有百分之二十的饮料销售有下降销售，和只有百分之十二的咖啡豆和咖啡粉的销售者有下降的销售，同时没有和咖啡粉的销售损失超过百分之十五，四分之一的销售说饮料的销售下降了百分之十五。最后，百分之十六的销售者报告滴露咖啡的销售下降, 百分之二十四表示浓縮咖啡的销售减少。这些数字可以有多种解释。但我看到的是，消费者不会同意放弃高品质的咖啡，這也就在牛奶和糖表现出灵活性。當面臨決擇,消費者可以沒有它們,多謝明智的消費者,但當面臨到品質好的咖啡時,消費者或多或少願意妥協。最后，对精品咖啡零销售商的生存不只对于咖啡，我相信，消费者会返回消费相同由危机过来，但是我怀疑，并希望有大多数的消费者将消费滴漏式的黑咖啡和自己做的黑咖啡越来越多。因为这将使他们看到咖啡过程和做法的价值。没有人知道有多少咖啡店就可以通过这一危机, 和供应商可以利用其他类型的产品除了咖啡出售在商店，或产品,人们可以买到比其他商店的价格低。因此, 如果你的商店以其咖啡闻名, 你可以很容易通过这难关，但我只能祝你幸运, 如果你的商店，是以其三明治，冷果汁混合，音乐，陶瓷或其他操纵不是咖啡闻名。

写由迈克弗格森在Specialty Coffee Retailer杂志首次出版。

迈克弗格森是业务发展主任为巴特多夫及布朗森咖啡烘焙（Batdorf & Bronson coffee roasters.）。他是在专业咖啡业至今已超过11多年来，包括9年作为与美国的专业咖啡协会的一位执行委。

This piece by Mike Ferguson originally appeared in Specialty Coffee Retailer Magazine. 21

george•sabados•method

Creating a Vision Plan – the heart of your business 作者：乔治•萨巴多斯计划是创造商业的成功的重要组成部分。任何计划，无论是正式或潦草在信封背面，优于没有。正如塞缪尔亚当斯曾经说过：

By George Sabados Planning is an essential part of creating a successful business. Any plan, whether formal or scribbled on the back of an envelope, is better than none at all. As Samuel Adams once said:

如果你失败地计划，你的计划就失败然而，在我每年向企业咨询，我只遇到少数究竟地计划。而即使在这少数，他们的业务计划就是‘ 俗套’，品种主要，设计为了满足银行，而如果遵循这计划注定要创造‘平均’的运作。

If you fail to plan, you plan to fail And yet in all my years of consulting to businesses, I have only come across a handful who actually planned. And even among these few, their business plans were of the ‘cookie cutter’ variety primarily designed to satisfy the bank, and if followed to the letter destined to create an ‘average’ operation. Why? Because they did not demonstrate a point of difference in the market place. They bench-marked all facts and figures against the ‘leaders’ in the market or the average performance of the industry. Their business plans lacked imagination or boldness. They simply copied from an existing paradigm, replicating current industry practice but expecting a better result.

为什么？由于他们在市场上没有展示观点差异。他们基准所有事实和数字对在市场中的领导人或行业的表现的平均。他们的商业计划缺乏想像力和勇气。他们只是复制从现有的模式，复制当前产业实践，但预期更好的成绩。

This approach truly meets Albert Einstein’s definition of madness: To do the same over and over again expecting different results Yet this is the uncomfortable reality within the retail market. Forget Business Plan....enter Vision Plan. To prevent you from falling into the same paradigm of thinking ‘Business Plan’ I am going to suggest to you that from this point forward you call the plan we will design for your business your ‘VISION PLAN’. Your Vision Plan will retain some of the core elements of a traditional Business Plan, yet include some key differences which will serve to distinguish what it is that will set you apart from all the other like businesses in your local market. It will also include your personal goals, which for me are symbiotic to any successful business. This way you will not be deluding yourself into thinking that you are independent to your business. Your Vision Plan will be your higher road map, thrusting up the road you need to take to ensure success. It is the ‘road less traveled’. Without a Vision Plan you will soon find that the alternative routes are very congested! Above all, a Vision Plan is real to you because it is you, and a constant reference/ reminder of why YOU are in business you are in. It is not just a document which once satisfying the requirements of the banks then gets thrown into the bottom draw of your desk and forgotten. A Vision Plan is your heart and soul first and foremost, and by default becomes the business’s. Before you write your Vision Plan ... For me, a Vision Plan is a document that threads together a great amount of practical and theoretical research conducted over a long period of time. Time in the market allows us to see gaps which can be filled with a point of difference in our business. Ideally, you should take the following steps before writing your Vision Plan: Before you enter the cafe market, work across different roles in a variety of cafes for a period of 18 months. Involve yourself with menu design, food preparation, general kitchen work and other duties. Take on a management role. In short, volunteer to do everything from mopping floors to financial management. Visit all the conferences put on by the industry. Seek out and interview experts within the industry relevant to your business. Who are experts? Individuals who have a proven track record of success in the field you are hoping to enter. From experience, they are usually understated, but confident. They have little need to 22

brag about how great they are, and rarely do. They will usually refer you to clients for information on how they improved their business as a result of being mentored. The one with the best results should become your mentor. Undertake training courses in all aspects of the business and plan out a training program. If you do all this preparation, your Vision Plan will double up as an operations manual. That’s how it should be. It will never end up in the bottom drawer since it will be referred to continually. The result will be that everyone in your business will perpetually reconfirm the vision and objectives behind your business and train in achieving them. Again, it is the map by which your business will navigate. The best part is.... Your VISION Plan will always remain unique to you. It is your business. The four walls which most people think is a business is actually a shell – nothing in its own right. The irony of this statement is that if you follow what I propose and commit to putting together a well honed and detailed VISION PLAN for your business, when it comes time to sell your business, you will pocket the cheque, hand over the keys to the new owner, tuck the ‘actual’ business under your arm (which is your VISION PLAN), and then walk out with your ‘business’. All the intellectual property and basis for success will be contained within your VISION PLAN, not the four walls of the cafe – something you can implement immediately to great effect at your next location.

这种做法真正符合阿尔伯特 • 爱因斯坦的疯狂的定义：这样做一遍又一遍期待不同的结果然而这是在零售市场的不舒服的现实。忘记业务计划....进入远景计划。为了避免你从落入同样的思维模式‘商业计划’ 我要提醒你，从这点转发，你叫计划，我们将设计为你的企业你的‘远景计划’(VISION PLAN)。你的远景计划将保留业务计划的传统的元素核心，但包括一些主要的不同，这将有助于区分，它是将所有设置在你的本地市场像其他业务中脱颖而出。它还将包括你的个人目标，对我来说这是共生任何成功的企业。这样你不会被欺骗，以为你是独立于自己的业务。你的远景计划将是你的更高的路线图，逆冲了路你需要采取为保证成功。这是‘少差旅的路’。如果没有远景计划，你很快就会发现，替代路线是非常拥挤！首先，远景计划是真实的你，因为它是你，和恒定参考提醒地你为什么在业务你是在。这不仅是一份文件，满足银行的要求了，然后被扔在你的办公桌抽屉底部和遗忘。远景计划是你的心和灵魂，首先和最重要，默认情况下成为企业的。在你写下你的远景规划前... 对我来说，远景计划是文件穿线伟大的实际金额

和理论研究在一起进行多长时间。在市场的时间让我们看到差距，可以用在我们的业务不同之处填补。理想情况下，你应该用下步骤前写你的远景计划：在你进入网吧市场前，工作在不同的角色在各种各样的咖啡馆为18个月。包括你自己如菜单设计，食物制备，一般厨房工作和其他职责。承担管理的作用。总之，做志愿者要做一切事情从擦地板到财务管理。访问所有的行业所提出的会议。寻找和业内你业务相关的面试专家。谁是专家？有一个证实的记录在成功的领域，你希望进入的。从以往的经验，他们通常是低估，但自信。他们没有必要吹嘘他们是多么伟大，而且很少做。他们通常指你给客户为资料如何改善他们的业务如同被辅导的结果。那个与最好的结果应该成为你的辅导者。开展所有方面的培训课程的商业和计划进行培训项目。如果你做这一切的准备，你的远景计划将加倍增长，作为操作手册。这是应该的。它永远不会结束在底部抽屉里了，从它会被转介不断。结果将是每个人在你的业务的都将永远确认理想和目标后面你的业务和培训，在实现这些目标。再一次，它是的地图，你的企业将导航。最好的部分是.... 你的远景计划将永远独一无二的。这是你的业务。四面墙壁，大多数人认为这是业务实际上的外壳– 无有在它本身里。这句话的讽刺是，如果你按照我的建议，并致力于放良好磨练在一起和为你的业务地详情远景计划，当来的时间卖掉你的业务，你会装支票在口袋里，移交向新业主钥匙，抱膝的’实际’的业务在你的手臂（这是你的远景计划(VISIONPLAN)），然后走出与你的‘业务’。所有的产权知识和成功的基础将是包含在你的远景计划 (VISION PLAN)，而不是四个咖啡厅的墙壁-这是你可以立即执行在你下个位置有很大影响。

乔治• 萨巴多斯（George Sabados）激励，鼓舞并指示在世界各地的零售商在如何提高他们的销售，和利润快速及一致。他专门改变小组主意的小企业主，零售和专营权连锁店的，自上而下。如果这对你很有趣。访问http://TheGeorgeSabadosMethod.com，签署为一个完全免费的电子课，“快速启动你的利润”。这种电子课程是互动式的，教你如何迅速提高你的利润使用目前的产品线。

ICED•AID

Brown Eyes Story Ms. Chikako Urijima and Ms. Kumi Yuki opened Brown Eyes for 2 years ago and it was called Soy Café and located on Sukumvit 43 for 2 years before changing its name and location. Ms. Chikako Urijima, who is a culinary instructor and loves to create food recipe, told us that when the café opened it only served soy based ice-cream and soy desserts, and the food menu has been added when it moved and changed the name to Brown Eyes. Brown Eyes is the place for Urijima to express her love for soy milk and healthy food, and she sees that there is no soy based ice-cream and little soy dessert café here in Thailand at that time. Café Concept and Target Customer We focus on the taste and nutrients of what we offer and the customers will get healthy food under natural environment. Most of our customers are health conscience including children and families. We want to see the customers to enjoy the ice-cream and, at the same time, get something healthy, because we really focus on organic ingredients. We buy our ingredients from reliable suppliers and most of our ingredients are imported from Japan because they cannot be found in Thailand. And most importantly, we believe that if the food is good, the customers will come. Popular Menu Soy-ice is made from frozen nutritious soy milk and is perfect for people who are trying to watch their weight. The customers like it because it has low sugar and healthy. Other popular menus are the

variety of ice-creams which are all soy based. We believe in the importance of the quality of the ingredients, because each ingredient will affect the taste, especially for soy milk. Brown Eyes uses Japanese method in making soy milk. This is different from Chinese method because Chinese soy milk uses calcium as hardener whereas the Japanese uses Magnesium and steam boiler. With this method we will get rich soy milk without the risk of the ingredient being burnt and also preserve the soy fragrance. Most people will think that we use normal drinking soy milk, but in reality, we use much richer soy milk like whipping cream and milk. It cost more but taste better and healthier so our ice-cream is quite popular and Japanese restaurants like Otoya and Momo Paradise use our icecream too. More Yummy Menus Other popular menus are omelet and Soba crepe which uses soba noodle as crepe and is very good for your digestion and detoxify. Suggestions for Potential Ice-Cream Indy Café Owners There are many ice-cream shops today, meaning a lot of competitors. However, Thailand is a hot country and people love ice-cream, so you can sell all year long. So the opportunity is there for serious future owners to grab. They must be really prepared, and realize that ingredients and unique menus are very important. You must keep developing your skills, recipes, and creativity in your menu like our pumpkin soy milk and soy milk yogurt.

Chikako Urijima女士和 Kumi Yuki女士2年前开了Brown Eyes，但名为Soy Cafe，於素坤逸 43巷2年以前改变它的店名和位置。Chikako Urijima女士是一个烹饪老师，喜欢创新食品配方，告诉我们，剛开張咖啡馆，只提供以冰淇淋和大豆为基础的甜点，当搬遷和改名为Brown Eyes时,已加入菜单。Brown Eyes是Urijima女士表达她對豆浆和健康食品的热爱的地方，她看到那时在泰国这里没有以大豆為基础的冰淇淋且有大豆制成甜点的咖啡厅很少。咖啡厅的概念和目标客户我们关注在口味和我们所提供的营养和客户将获得在自然环境下的健康食品。我们的大多客户是注重健康的，包括儿童和家庭。我们希望看到客户可以享受冰淇淋，并在同一时间，得到健康，因为我们真正关注在有机成分。我们购买我们的配料从可靠的供应商和我们大多的配料都是从日本进口的，因为它们不能在泰国找到。最重要的是，我们认为，如果是好菜，客户就会来。流行菜单大豆冰是做由冷冻营养豆奶做的，也对于尝试注视自己体重的人來說是完美的选择。客户喜欢它，因为它低糖和健康的。其他流行的菜单是各种冰淇淋，这些都是大豆制成的。我们相信，在所用材料的质量的重要性，因为每种成分能影响味道，尤其是豆奶的味道。Brown Eyes 使用日本的豆奶做法。这不同于中国的方法，因为中国豆奶使用 24

钙作为硬化者，而日本人使用镁和蒸汽锅炉。采用这种方法，我们将得到豆奶未被毁的危险成分, 并保存大豆的香味。大多数人会认为我们使用正常喝的豆奶，但在现实中，我们使用更浓的豆奶像淡奶油和牛奶一样。它花费更多，但味道更好，更健康，使我们的冰淇淋很受欢迎，日本餐厅如大戸屋 (Otoya)和莫莫乐园 (Momo Paradise)餐厅也使用我们的冰淇淋。更多美味菜单其他流行的菜单是煎蛋卷和荞麦面绉，并采用荞麦面条作为绉，是很有益于你的消化和解毒。給潜力冰淇淋咖啡厅业主的建议今天有很多冰淇淋店，表示有大量的竞争者。不过，泰国是一个炎热的国家和人民热爱冰淇淋，这样你就可以一整年出售冰淇淋。因此，有机会对于未来业主來攫取。他们必须真正做好准备，认识到成分和独特的菜单是非常重要的。你必须在你的菜单不断发展自己的技能，食谱和创造性，就像我们的南瓜豆奶和大豆酸奶。

Brown Eyes & Soy Café Euro Grande，大巷31，素坤逸路，曼谷，泰国对于更多信息，请联系 brownsoy@gmail.com 或访问 www.daco.co.th/biz/BrownEyes

Add some som flavor to your day with DaVinci Gourmet syrups Start your day with flavored hot coffee: Caramel • Vanilla • Hazelnut • Peppermint Paddy • English Toffee

www.davincigourmet.com.au

Escape the heat with sweet and fragrant iced coffee: Raspberry • Banana • Strawberry • Toasted Hazelnut • French Vanilla

Freshen up your iced tea with these flavors: Lychee • Peach • Kiwi • Rose • Lemon

Relax with smoothies. DaVinci sauce and frappease powder will make drinks smooth, wellblended, delicious until the last drop: Chocolate Sauce • Caramel Sauce • White Chocolate Sauce

Italian Sodas will brighten up your day: Blue Curacao • Kiwi • Strawberry • Cranberry • Apple

Cool down on a hot day with DaVinci’s high Vitamin C Palm Bay Club Real Fruit Smoothies: Strawberry Smoothie • Mango Smoothie • Mixed Berry

Contact Kerry Asia Pacific (Singapore) Tel : +65 62703833 Kerry China (Shanghai) Tel : +86 21 54265370 Email : kerry@kerry.com

HOT•BEV

Love and happiness are spreading all around the atmosphere of this incoming joyful Christmas. In this issue, we are introducing you many passionate tasteful drinks for giving them as a gift to the one you love, or put it on the menu to please your customers in this warm moment of the year.

爱情和幸福散布在各地传入欢乐圣诞节的气氛。在这个放出上，我们向你介绍许多热情的美味饮料，对于將它们作为礼物給你爱的人，或者把它放在菜单取悦你的客户在今年温暖的时刻。

Mocha Berry Latte A little bit of chocolate and a little bit of blueberry, here comes a drink that suitably comebine a sweet and fruity flavor together.

Rum Mocha Latte This drink creates a sugary taste and suits anyone who loves a creamy and buttery flavor.

Kahlua Cream Latte Another drink for a cream-butter lover which add caramel to create a rich luscious taste.

Snowy Paddy Frappe’ Enjoy a sugary deceptive flavor of white chocolate and feel the cool mint that match to a breeze of winter.

Ingredients : 1. Espresso shot 30 cc. 2. Da Vinci Chocolate Sauce 10 cc. 3. Da Vinci Blueberry Syrup 7.5 cc. 4. Pasteurized milk 180 cc.

Ingredients: 1. Espresso shot 60 cc. 2. Da Vinci Chocolate Sauce 20 cc. 3. Da Vinci Rum Syrup 15 cc. 4. Pasteurized milk 120 cc. 5. Ice 16 oz.

Ingredients : 1. Espresso shot 30 cc. 2. Da Vinci Caramel Sauce 7.5 cc. 3. Da Vinci Kahlua Syrup 10 cc. 4. Pasteurized milk 180 cc.

Ingredients : 1. Da Vinci White Chocolate Sauce 30 cc. 2. Da Vinci Peppermint Paddy Syrup 15 cc. 3. Da Vinci Frappease Powder 2 tbsp. 4. Pasteurized milk 90 cc. 5. Ice 16 oz.

Preparation : 1. Pour Da Vinci Blueberry Syrup and Da Vinci Chocolate Sauce into an 8 oz. cup 2. Add freshly brewed espresso and mix it 3. Add steamed milk 4. Top with foamed milk

一点点的巧克力和一点点的蓝莓，成为了一个结合了甜美和果味在一起的完美饮料。成份： 1。浓縮咖啡30毫升。 2。达芬奇巧克力酱10毫升。 3。达芬奇蓝莓糖浆7.5毫升。 4。巴氏灭菌牛奶180毫升。配制： 1。倒入达芬奇蓝莓糖浆和达芬奇巧克力酱在八盎司杯。 2。添加现煮浓縮咖啡，然后混合它们在一起。 3。添加蒸牛奶。 4。用泡沫牛奶放在顶部。

Preparation: 1. Mix syrup, sauce and milk in a glass 2. Pour espresso shot into a glass full of ice 3. Top with whipped cream

Preparation : 1. Pour Da Vinci Kahlua Syrup and Da Vinci Caramel Sauce into an 8 oz. cup 2. Add freshly brewed espresso and mix it 3. Add steamed milk 4. Top with foamed milk

这个饮料有甜甜的味道，适合任何人爱奶油和黄油的味道。

另一种饮料对于奶油-黄油的情人，添加焦糖创建一个丰富的甜美味道。

成份： 1。浓縮咖啡60毫升。 2。达芬奇巧克力酱20毫升。 3。达芬奇朗姆糖浆15毫升。 4。巴氏灭菌牛奶120毫升。 5。冰块16盎司配制： 1。把糖浆，酱和牛奶在玻璃杯混合一起。 2。倒入一杯浓縮咖啡在玻璃杯並用冰块填满杯子。 3。擠上鮮奶油在顶部。

成份： 1。浓縮咖啡30毫升。 2。达芬奇焦糖酱7.5毫升。 3。达芬奇卡鲁瓦糖浆10毫升。 4。巴氏灭菌牛奶180毫升。配制： 1。倒入达芬奇卡鲁瓦糖浆和达芬奇焦糖酱在八盎司的杯。 2。添加现煮浓縮咖啡，然后混合它们在一起。 3。添加蒸牛奶。 4。用泡沫牛奶放在顶部。

Red Berry X’mas Soda With the red of strawberry and raspberry, and the green of small sliced lime, this fruity drink can symbolize a real lively Chirstmas that you will surely enjoy it. Ingredient: 1. Da Vinci Raspberry Syrup 22.5 cc. 2. Da Vinci Strawberry Syrup 15 cc. 3. Lime Juice 1 tsp. 4. Soda 150 cc. 5. Ice 16 Oz.

Preparation : 1. Add all the ingredients into a blender 2. Blend and pour into a 16 oz. glass

Preparation: 1. Mix Da Vinci Raspberry and Da Vinci Strawberry Syrup 2. Pour the mixed syrup into a glass full of ice 3. Fill up the glass with soda and lime juice

这杯冰沙将可享受白巧克力和感到冰凉薄荷的味道，跟冬季的微风很相配

随着草莓和树莓的红色，和小片青柠的绿色，这是果味饮料能象征真正的生动圣诞节，你一定会欣赏它。

成份： 1。达芬奇白巧克力酱30毫升。 2。达芬奇薄荷糖浆15毫升。 3。达芬奇冰沙粉2汤匙。 4。巴氏灭菌牛奶90毫升。 5。冰块16盎司配制： 1。添加所有的成分在搅拌器里。 2。混合并倒入十六盎司的玻璃杯。

成份： 1。达芬奇树莓糖浆22.5毫升。 2。达芬奇草莓糖浆15毫升。 3。青柠汁1茶匙。 4。苏打水150毫升。 5。冰块16盎司。配制： 1。把达芬奇树莓糖浆和达芬奇草莓糖浆混合在一起。 2。倒入混合糖浆在玻璃杯並加滿冰块。 3。再倒入苏打水和青柠汁在玻璃杯里。

Blue-Green Fancy Soda Spark up your bland life with the energetic freshness and sour taste of Kiwi. Add up 2-3 pieces of star fruit as a sweet lively star in your life. Ingredient: 1. Da Vinci Kiwi Syrup 22.5 cc. 2. Da Vinci Blue Curacao Syrup 15 cc. 3. Soda 150 cc. 4. Lime Juice 1 tsp. 5. Ice 16 oz. Preparation: 1. Pour Da Vinci Kiwi and Blue Curacao Syrup into a glass full of ice 2. Fill up the glass with soda and lime juice

為你的乏味的生活以新鲜充满活力和奇異果的酸味。添加多达2-3塊的杨桃片，如你生活中的甜蜜活泼明星一样。成份： 1。达芬奇奇異果糖浆22.5毫升。 2。达芬奇蓝色库拉索糖浆15毫升。 3。苏打水150毫升。 4。青柠汁1茶匙。 5。冰块16盎司配制： 1。倒入达芬奇奇異果糖浆和蓝色库拉索糖浆在玻璃杯並加滿冰块。 2。填补苏打水和青柠汁在玻璃杯

SIGNATURE•DRINK

Dance of colour

Highlands Coffee Baristas In this issue, Coffee T&I Magazine has an opportunity to interview the talented skillful baristas from Highlands Coffee who attended in the Vietnam Baristas Competition 2009. Ms. Nguyen Thi Bich Thuy, who won the Best Blended Signature Beverage, and Mr. Huyuh Ngoc Thanh Tu, who came in 5th place, will tell us about how to make their signature drinks and the inspiration of them. How long have you been a barista? Thuy: More than 5 years in Highlands Coffee, since 2004. Tu: To say it exactly, it is at the end of March 2007. Almost 2 years. What is a good point in becoming a barista? Thuy: In our Highlands Coffee’s system, a barista is able to do other drinks that may contain no coffee. So it means that any drink can be made by a barista. Imply with that, any customer can enjoy the drink our Highlands’ coffee shop and they can buy it from baristas. So we have valued our products because we like to deliver the happiness and satisfaction to our customers. It’s a good thing. Tu: One thing that inspires me a lot is the pleasure and smiles from customers. Especially making a latte art, I did it quite well and like to serve it to the customers by myself, so that I can gather all comments from them.

在这期杂志中，Coffee T&I杂志有机会采访Highlands咖啡的极具天分并熟练的咖啡师，那些参加了在2009年越南咖啡师大赛赢得了最佳创意咖啡饮品（Best Blended Signature Beverage）的 Nguyen Thi Bich Thuy女士和得了第5位的Huyuh Ngoc Thanh Tu先生，将告诉我们如何做他们的创意咖啡饮品和他们的灵感。你成為咖啡师有多久？ Thuy: 自2004年以来在Highlands咖啡超过5年。 Tu:大概在2007年3月底的。近2年了。什么是优点地成为咖啡师？ Thuy: 在我们的Highlands咖啡的系统，咖啡师是能够做到不包含咖啡的其他饮料。因此，它的意思是任何饮料可以由咖啡师做的。因此，我们重视我们的产品，因为我们想要提供我们的客户幸福和满足。这是一件好事。暗任何客户可以享受我们的Highlands ‘咖啡馆’的饮料，他们可以跟咖啡师购买。 Tu: 有一件事启发了我，很多的快乐从客户的微笑。特别是作出拿铁拉花，我做到了不错的，也愿意親自服务它给顾客，所以我可以从他们收集所有的意见。

Why did you decide to attend in the Vietnam barista competition? Thuy, Tu: This is the very first baristas competition in Vietnam. So we decided to attend in this competition because we wanted to see and learn from other baristas. Before that, we also had an internal baristas competition in Highlands Coffee and we got the top three prizes. Therefore, we represented Highlands Coffee’s baristas in this competition. What is your inspiration for making a signature drink? Thuy: Actually, the original recipe is from my friend. From that point, I want to improve it and create a real drink that can symbolize our truly lives. Tu: This drink is initially created to express the complicated feelings of a boy who falls in love with a girl. Despite of shyness and all difficulties in communication, I hope this story can be told through this drink. As an award winner, what is your suggestion for a new comer who want to become a barista? Thuy, Tu: A new comer will confront a lot of difficulties to become a barista. So a new comer have to ask himself/herself that he/she does love to be a barista and want to make it as a profession. If someone just wants to do it as a temporary job, please stop that. Doing those things can cause effects on himself/herself, the company, and the customers as well. That’s a very important decision we have to make from the beginning. If we really love it, we’ll go through all difficulties. 30

你为什么决定参加在越南咖啡师比赛？ Thuy, Tu: 这是越南的第一届咖啡师比赛。因此，我们决定在本次比赛参加，因为我们希望看到和学习从其他咖啡师。在此之前，我们还有在Highlands咖啡内部咖啡师比赛，我们获得了前三名。因此，我们在这场比赛中代表Highlands咖啡的咖啡师。

By Nguyen Thi Bich Thuy Description: Three colours, three flavors, three magic; glorious ruby red of DaVinci strawberry syrup is the sign of belief and hope, pure white of Greenfield’s milk symbolizes the peace in our world, and black of espresso is the heart of this drinks that resembles death and life. A combination of these three keys reflects our real lives and surely can enlighten your days as well. Ingredients: • 5 ml Da Vinci Strawberry syrup • 10 ml Da Vinci Macadamia syrup • 05 ml sugar syrup • 20 ml fresh milk • 100 g ice cube • 1 shot espresso Preparation: 1. Gently pour syrups into a champagne cup in order of strawberry, macadamia, and sugar, so that they can set into layers. 2. Blend 1 shot of espresso with about 100 g of ice at high speed. 3. Put in some ice cube (3 pieces), then fill 20 ml fresh milk in. 4. Gently add blended espresso onto the fresh milk layer. 5. “Screw” some whipped cream on top then topping with pinky chocolate shaves.

描述：三种颜色，三种口味，三个魔术;光荣的红宝石的红色的达芬奇草莓糖浆，是信念和希望的标志，纯白色的Greenfield牛奶象征着我们这个世界的和平，黑色的浓縮咖啡和是这个饮料的重心类似于死亡和生活。这三种关键组合反映了我们的现实生活也一定能启发你的日子。成份： •5毫升达芬奇草莓糖浆 •10毫升的达芬奇马卡达姆坚果糖浆 •5毫升糖浆 •20毫升鲜牛奶 •100克冰块 •1杆浓縮咖啡制备： 1．把糖浆轻轻倒入香槟杯，以草莓，坚果，和糖，让他们可以层次分明。 2．混合1杯的浓縮咖啡和约100克的冰，使用高速。 3．放入一些冰块（3块），然后也放入20毫升的鲜牛奶。 4．轻轻增加混合浓縮咖啡在一层鲜奶上。 5．“螺旋”一些奶油在顶層，然后也用淡红份巧克力屑在顶層。

什么是你的创意咖啡灵感来源？ Thuy:其实，原来的配方是从我的朋友。从那一点来说，我想提高并创建一个真正的饮品，象征着我们真正的生活。 Tu: 这个饮料最初创建是以表达一个男孩爱上了一个女孩的复杂感情。尽管害羞，在沟通困难，我希望这个故事可以透过这款饮料表達。作为获奖者，你有什么建议给新想要成为咖啡师？ Thuy, Tu: 新来者将面临不少困难，成为咖啡师。因此，新来者要问自己爱想当是咖啡师，想做它作为专业。如果有人只想做一个临时工作，请停止。做那些事情都可能使自己，公司和客户受到影响。这是一个非常重要的决定，我们要从开始做起。如果我们真的爱它，我们将通过一切困难。 31

SIGNATURE•DRINK

Espresso Kisses By Huyuh Ngoc Thanh Tu Description: Kiss the sense of creamy and rich sweetness, touch the warm velvety foamed milk, and feel the familiar flavor of your espresso. This is the warm tempting drink that you will be attracted to. Ingredients: • 5 ml Da Vinci Macadamia syrup • 20 ml velvety foamed milk • 1 shot espresso • 1 long push whipped cream • 3 ml honey • Cinnamon powder Preparation: 1. Dip the edge of the espresso cup into sugar syrup. 2. Slightly touch the edge with brown sugar in order to make a ring of brown sugar grain on the edge. 3. Get the ‘sugar ring’ half-burnt with a gas torch. 4. Let the cup cool to room temperature. 5. Gently pour syrup into an espresso cup. 6. Pull a shot of espresso in. 7. Froth the milk (for latte) to take 20ml of very fine frothed milk onto the espresso crema. 8. Top it up with whipped cream, then honey and cinnamon powder. 9. Serve in hot and enjoy the kisses. 32

描述：亲吻奶油的意味丰富的甜美，触摸温暖的柔软光滑的泡沫牛奶，感觉你熟悉的浓縮咖啡味道。这是温暖诱人的饮料，你将被吸引。成份： •5毫升的达芬奇马卡达姆坚果糖浆 •20毫升的柔软光滑的泡沫牛奶 •1杯浓縮咖啡 •1长推生奶油 •3毫升的蜂蜜 •肉桂粉制备： 1。浸浓縮咖啡杯的边缘入糖浆。 2。轻微接触与红糖，为做环红糖粒在边缘。 3。获取’糖环’，一半烧与气体火炬。 4。让杯子冷却到室温。 5。轻轻倒入糖浆在浓縮咖啡杯。 6。放進一杯的浓縮咖啡 7。泡沫牛奶（为拿铁），采取20毫升的非常细的泡沫牛奶放在浓縮咖啡上。 8。把生奶油，蜂蜜和肉桂粉放在顶上。 9。热热的服务上桌并且享受亲吻。 00

CAFE’•DESIGN

La Tosteria Glamour and Taste At Bomporto (Mo), on the provincial road Modena - Ferrara, Nadia Gibertoni has given life to a pole of attraction for free time and business. While you fill up petrol you can stop for a coffee or a snack in the most glamourous premise of the Po plain. La Tosteria is the point of “party meeting” every hour of the day. The Tosteria is a meeting point for a breakfast: brioches and a particular attention for the coffee. The top coming qualities from plantations in Giamaica, Portorico, Guatemala, Salvador are served, and it’s possible to taste the delicate Arabic species (typical of the zones of height of the center and south America), all produced from Sideca, Tuscany company that for every premises its creates coffee on measure; every client can be admired the barman that makes experiments of creative cafeteria, buy coffee to bring house and all necessaire to prepare it and to taste it. At Lunch time you choose what you want to eat from the rich buffet, like in a party, a good occasion for meet new people: a lot of choice, with an eye of care for fruit and vegetables, it is a triumph of genuine products, all prepared from the inner kitchen.The afternoon it’s the right moment to have a sweet pause with gelateria, chocolate factory, tecoteca with 30 types of tea in leaf and the purchase of all the objects for the tea. La Tosteria, in the evening, is transformed in fairy atmosphere for an aperitif or a cocktail (choosing between 150 varieties) for a dinner with friends or for a romantic appointment, listening music or participating to one of the many evenings at topic, for a wine or a 34

champagne goblet between tasting and shopping. For a deeper atmosphere you can move to “privè” in the first floar the Tosteria attracts to you and it bewitches to you. TECHNICAL NOTES OF THE PREMISES The daily ritual of the convivio is developed around along counter to “L” (the 10 mt.) in cast steel, second a decomposable distance in three areas: the zone breakfast-lunch; the zone cafeteria - vineria - champagneria; the zone shopping. The sitting is varied, from singular stools in white resin, to chairs from the essential lines, soft canapè. Tosteria is characterized for linearity of the volumes and the space, wealth of decorative and luminous elements to wanting to confer a fairy and suspended atmosphere. Big use of curtains; gray and purple are dominant colors for an impression of simplicity and elegance.

La Tosteria Via Ravarino Carpi 104/G 41030 Bomporto, Modena Tel: 059/909709 Progettazione e arredi: Costa Group N.B. The use of the photos is free, bound to the copyright ©costagroup.net to place on the single photo since the company Costa Group he is the craftsman of the furnishings of the premises and the owner of the photographies.

在 Bomporto (MO) 摩德纳 - 费拉拉省道，纳迪亚吉贝托尼为业务空闲时间造了一个吸引人的地方。当您停车加汽油，您可以在最有魅力的 Po平原喝咖啡或吃小吃。La Tosteria 是每一小时的“聚会点”。该 Tosteria 可以为早餐时的相遇点：奶油蛋卷与其他美味的点心来搭配咖啡。这个高级品质从牙买加、波多黎各、危地马拉种植园，萨尔瓦多提供了服务，并有可能品尝微妙的阿拉比卡豆辛辣（在热带地区与南美洲的高度区）。从 Sideca 托斯卡纳大公司，所有生产是非常标准，咖啡与其他分店有一样质量。每个客户总是欣赏酒保努力实验的创意餐點。也可以買咖啡回家，准备所有必要的，并品尝咖啡的味道。午饭时，您像在宴会里选择您想要吃的丰富自助餐。这是可以交新朋友的一个好机会。各种各样水果和蔬菜都小心地选择，所有都从厨房内准备。这真的就像是产品的胜利。下午真是适当的时间，您可以吃 Gelateria 意

大利亚冰淇淋冰激凌、参观巧克力店、有30种的茶叶以及所有与茶相关的器具。在晚上 La Tosteria将变成喜气洋洋的氛围，为开胃酒或鸡尾酒（150个品种之间的选择），与朋友共进晚餐或浪漫约会，听音乐或参加的在晚上的许多话题之一，在品尝和购買葡萄酒或香槟酒酒杯之间游走。要一个更深的气氛，您可以移动到吸引蛊惑你的“prive”位於Tosteria一楼。TECHNICAL NOTES OF THE PREMISES是该场所的日常公事可在一個”L’型的吧台進行围绕著三个领域進行：早餐，午餐区域; 自助餐点区 - 酒類區vineria - 香砯區champagneria，该区域购物。座椅是多种多样的，从单一的白色树脂凳子，到基本线条设计的椅子，软椅子。 Tosteria 的特点是丰富的线條和空间，精美的装饰和灯光予一个童话般和放松的气氛。大量使用窗帘;灰色和紫色是一个简单的印象，主色优雅。

coffee•technique

Brewing Vietnamese Coffee with a single-cup filter (Phin) Vietnamese coffees are typically “strong” for the amount used, which yields good economy, especially since they are reasonably priced to begin with! They are “medium” roast and a relatively coarse grind. They provide a full range of aromatics and flavor from superior cultivation. The Vietnamese coffee shops brew one cup at a time in small filters (called the Phin) devices that sit on top of the cup. The advantage of this method is that the coffee steeps in the grounds for the proper length of time despite the small volume. This method takes about 4-5 minutes from start to finish. The kit includes the filter chamber, filter press, cup spanner, and cap. Some people prefer a glass mug or cup because they can watch the progress of the brewing. Preparation 1. Measure out 3 slightly rounded teaspoons or one rounded tablespoon of coffee and place into the filter chamber. 2. Pour some water in the cup spanner and then put the filter chamber on it for better absorbing water to the ground coffee. 3. Place the cup spanner on top of your cup, and place the filter

越南咖啡是典型的“浓郁”因为使用量，这将产生良好的经济，特别是从它们是价格合理地开始！他们是“中度”烘焙和相对粗研磨。他们提供了全系列芳烃和风味来自上级的培养。越南咖啡厅酿造一个杯子每次在小过滤器（称为Phin）的设备，坐在杯子顶部。这种方法的优点是，在咖啡浸泡在适当的时间裡，尽管体积小。这种方法需要从开始到完成约需4-5分钟。该套件包括滤器，压滤机，杯扳手，和盖帽。有些人喜欢玻璃杯子或茶杯，因为他们可以看到酿造的进展。制备 1。测量出略3圆茶匙或一圆茶匙的咖啡，然后将其放入滤室。 2。倒入一些水在杯扳手，然后把滤室在它的上面，为了让咖啡更好吸水。 36

CAUTION: Filter parts can get hot to the touch, so be careful handling them. Use the handles or touch it gently first to make sure it isn’t too hot to handle.

on top of the spanner. If you want to use sweetened condensed milk, as they do in Vietnamese coffee shops, add the milk to the cup before brewing for the most authentic experience in this step. And if you want to brew iced coffee, put the filter assembly over a cup with cubed or crushed ice. And then place the filter insert lightly on top of the coffee. Spin it once or twice to even out the grinds. Do not pack it down; the weight of the insert is enough to do the job. 4. Wet the coffee using about 20 ml (a couple of tablespoons) of hot water which makes the water level rise just above the filter insert. Wait 20 seconds for the water to sink into the coffee. And then pour hot water in till it is almost to the top of the filter chamber. 5. Now it is time for the coffee to brew. Put the cap on as shown in the picture. The brewing takes about 4-5 minutes typically. 6. Remove the cap and stir the condensed milk up into the coffee or add your cream and sugar at this time. Enjoy the real Vietnamese coffee you brew.

3。把杯扳手放在你的杯子顶部，并放置过滤器在扳手的顶部。如果你想使用甜炼乳，如同他们在越南咖啡厅做的，增加了前酿造的一杯牛奶为最真实的经验在这一步中。如果你想酿造冰咖啡，把过滤器装配了一杯与冰塊或碎冰。然后将过滤器轻轻插入在咖啡的顶部。自旋一次或两次，甚至出研磨。不要把它包下来，插入的重量足以完成工作。 4。湿的咖啡使用约20毫升（一对的汤匙）的热水。，这使得水位上升在过滤器插入物以上。等待20秒为让水下沉到咖啡。然后倒入热水，直到它几乎到滤室的顶部。 5。现在是时间为酿造咖啡。把盖帽关上如显示在图片。那个酿造一般需要大约4-5分钟。 6。搬移盖帽和搅拌炼乳入在咖啡中或者这个时候添加你的鮮奶油和糖。享受真正的越南咖啡你自己酿造。注意：当碰触到过滤器部件它可能是热地，所以要小心拿它们。使用柄或轻轻地拿，首先，要确保它不是太热。

TRADE•SHOW•CALENDAR

Thailand Coffee, Tea & Drink 2010 ICECREAM CHINA 2009 October 30 - Nov 2, 2009 Tianjin.China International Exhibition Center

Specialty Coffee & Tea Convention 2009 November 10 - 12, 2009 AI Bustan Rotana Convention Centre, Dubai, United Arab Emirates http://www.coffeeandteaconvention.com

FHC China 2009 November 18 - 20, 2009 Shanghai, China http://www.fhcchina.com

Thailand Coffee, Tea & Drink 2010 February 18-21, 2010 MCC Hall The Mall Bangkapi, Bangkok, Thailand www.thailandcoffee.net

Thailand Bakery & Ice Cream 2010 February 18-21, 2010 MCC Hall The Mall Bangkapi, Bangkok, Thailand www.thailandcoffee.net

February 18-21, 2010 MCC Hall The Mall Bangkapi, Bangkok, Thailand Thailand’s best and largest coffee, tea, bakery and ice cream show is returning with 25% increase in exhibition space plus comprehensive activities, including barista competition, Championship to select winner representing Thailand vying for World Barista Championship to be held in the Britain throughout the four-day event.

泰国的最好和最大的咖啡，茶，面包和冰淇淋展会显示正在恢复与增长25%的展览空间加上全面的活动，包括咖啡师比赛，选择冠军的锦标赛，代表泰国争夺世界咖啡师锦标赛将在英国举行遍及这四天的活动。

The 3rd Thailand Coffee, Tea and Drink 2010 and Thailand Bakery and Ice Cream 2010 that will be held from February 18-21, 2010 at MCC Hall, The Mall Bangkapi already have been reserved about 70% by exhibitors who are manufacturers/distributors of coffee supplies equipment and supplies, bakery and ice cream from all over the world. And experience other activities arranged during the four-day show include Bakery Decoration Competition, workshops and seminars.

第三届的2010年泰国咖啡，茶和饮料与2010年泰国面包和冰淇淋展会，将从2010年2月18日至21日在MCC Hall,The Mall Bangkapi 举行，已预留约70％由参展商，是来自世界各地的咖啡供应设备和用品，面包和冰淇淋的制造商/分销商。体验其他活动在期间安排了4天的展会，包括面包装饰比赛，讲习班和研讨会。

For more information, please visit www.thailandcoffee. net, or call 662 861 4013 ext 116

对于更多信息，请访问www.thailandcoffee.net，或者02-861-4013

Food, Hotel & Tourism Bali 2010 March 11 - 13 , 2010 Bali International Convention Centre, Bali, Indonesia www.fhtbali.com

Taipei Coffee, Tea & Wine Expo 2009 November 20-23, 2009 Taipei World Trade Center Exhibition, Taipei, Taiwan

2009 Taipei Tea, Coffee & Wine Expo November 20-23, 2009 Taipei World Trade Center Exhibition Hall 1, Taipei, Taiwan www.chanchao.com.tw/coffee/english/index.html

Café Show 2009 November 26-29, 2009 COEX (Convention & Exhibition), Seoul, Korea www.cafeshow.co.kr

Hotelex 2010 March 29 - April 1, 2010 Shanghai New International Expo Centre, Shanghai www.hotelex.cn/hotelexsh

Food & Hotel Asia 2010 April 20-23, 2010 Singapore Expo www.foodnhotelasia.com

Taipei coffee, tea and wine expo 2009 will be presenting on Nov. 20 through 23 at Taipei world trade center exhibition hall I. There will be 157 exhibitors over 300 booths including lots of famous brands in coffee, tea & wine industry.

2009年台北咖啡，茶，葡萄酒博览会将通过23日提出在台北世界贸易中心展览厅一，将有157个参展商，超过300 个展位，其中包括咖啡，茶和葡萄酒的知名品牌行业。

A series of exciting events will be held at the expo, which to create an atmosphere of excitement and entertain attendees. [Tea Performance]- To show the art of tea brewing. [International Coffee Conferences]- To increase the information exchange in coffee industry. [Special Coffee Shops] Organizers gather Taiwanese special coffee shops with various feature and theme. [World Barista Championship- Taiwanese representative trial]- It will be holding on Nov. 20 through 22, 2009. The competition gathers Taiwanese excellent baristas to show their outstanding coffee brewing technique and contest the champion for entering the world championship. Experience the great coffee brewing technique from Ms. Ya-Ting Lee, the champion of World Siphonist Championship.

令人兴奋的一系列活动将于在博览会，创造一种轻松气氛和与会者娱乐。[茶表演] - 为了显示泡茶的艺术。[国际咖啡会议] - 为了增加在咖啡行业的信息交流。[特别咖啡店]- 组织者收集台湾特别咖啡馆与各种特色和主题。 [世界咖啡师大赛-台湾代表审判] - 这将是在2009年11月20日至22 日举行。这项比赛汇集台湾优秀的咖啡师显示其杰出的咖啡酿造技术和比赛的冠军进入世界冠军。体验伟大的咖啡酿造技术从Ya-Ting Lee女士，世界虹吸壺大賽的冠军。

For more information please visit www.chanchao.com.tw/coffee or contact james@chanchao.com.tw 38

对于更多信息，请访问www.chanchao.com.tw/coffee或联系james@chanchao.com.tw 39

TRADE•SHOW•TOUR

Food and Hotel Malaysia 2009

The Pattaya Food & Hotelier Expo 2009

August 11-14, 2009 Kuala Lumpur Convention Centre, Malaysia

August 27-29, 2009 Royal Cliff Beach Resort, Pattaya, Thailand

FHM 2009, the official food and hotel show in Malaysia, held from 11 – 14 August 2009 at Kuala Lumpur Convention Centre, ended on a successful note. The importance and success of FHM 2009 was evident with the total visitor figure of 18,100. Trade visitors thronged in to witness this exciting and delicious show to meet, mingle, discover and most importantly fulfill their individual business needs. FHM 2009 which brought in some 808 participating companies from 41 countries had a total sold out space of 10,000sqm occupying halls 1, 2, 3, 4 and an additional hall 6 in the ballroom of KLCC. The exhibitors represented the Food & Beverage, Bakery, Kitchen Equipment, Hospitality and IT Solutions filling up booths and displaying various types of food, equipment and machineries imaginable in the F&B and Hospitality industries. Visitors were exposed and treated to an extravagant event with an extensive line up of exciting activities during the 4 day period. Overall the show was tastefully successful with exhibitors and visitors returning home satisfied. FHM will return in year 2011 with more exciting and happening events!

FHM 2009，马来西亚官方的食品饭店展览会在吉隆坡於８月十一日到十四日举行，并圆满闭幕。FHM 2009的重要性与成功由总参观人数18,100可见而知。展会观众见证了这场重要的精彩的汇集了参观者需求的展览会。 FHM 2009从41个国家带来808个参展公司，共占了1, 2,3,4展厅 10,000平方公尺的面积和另增加在KLCC的6厅。展出者呈现了食品饮料烘焙厨房设备酒店及收营资讯化之设备，在会场中尽是满满想像的到的相关餐饮及饭店的设备机器及各式不同的食品。与众者在展期的四天中充分体验到展会的大规模与各项精彩活动。最后展览在参展厂商与参观者都极为满意情形下结束了。FHM将在2011年再度盛大举行!

The Pattaya Food & Hoteliers Expo `09 returned for its 3rd edition on the 27 - 29 August 2009 as organized by the Chonburi Provincial Administration Organization, Pattaya city, TAT Central Region 3, F&B Management Association Eastern Region of Thailand, Chef’s Association of Pattaya city & Eastcoast as well as The Housekeepings Club Eastern Region of Thailand with the objective of raising the level of professionalism and standards of the F&B industry in Pattaya, particularly with respect to hotels. The acclaimed Royal Cliff Beach Resort hosted this unique event at its Pattaya Exhibition And Conference Hall (PEACH) with respected representatives from the hotel, restaurant and catering businesses exhibiting including a number of renowned restaurants from Pattaya and the East coast who presented a selection of their signature dishes. The event also featured a range of on-stage shows as well as a diverse mix of programs and activities to involve and entertain visitors The event was a big success due to the large number of exhibitors, competition entries as well as the coming together of like minded people to support each other, promote the industry and exchange ideas. A large number of visitors, ranging from students looking to enter the catering and hotel industry to professionals with an eye on developing fresh ideas to the casual visitor all appreciated the entertaining and educational exhibition.

在芭堤雅食品及酒店博览`09 為第3屆在 2009年8月27日至29日由春武里省的，芭堤雅市行政中心機構組織，餐饮管理协会泰国东部地区，芭堤雅和东海岸厨师協會以及家政员俱乐部东部地区与泰国在提高专业水平和客观标准的餐饮管理在芭堤雅舉行，特别是乙业关于酒店。盛名的皇家克里夫度假村举办了这个独特的展览活动在芭堤雅会议厅与尊重代表企业从酒店，餐饮展出包括著名的食肆从芭堤雅和东海岸谁提交了一份选择他们的招牌菜。这次活动还精选舞台表演，以及各种不同的混合计划和活动，以供游客参与和娱乐。这次活动大获成功，由于参展商人数众多，以及赛程的加入在一起，就象志同道合的朋友互相支持，推动行业的发展和交换意见。一大批的参众，从学生到寻求进入饮食及酒店业的专业人士一起发展新思维，参与的观众无不赞赏此次展览的娱乐性和教育性。

TRADE•SHOW•TOUR

Phuket International Hospitality Show 2009 September 24-26, 2009 Royal Phuket Marina International Ehxibition & Conference Center Phuket, Thailand The Phuket International Hospitality Show is the first International Exhibition of Food & Drink, Hotel, Bakery, Restaurant & Food service Equipment, Supplies & Services for the hospitality industry in Phuket and nearby provinces of Krabi (Ko Phi Phi and Ko Lanta), Phang Nga (Ko Yao) and Surat Thani (Ko Samui), and may attract trade from Bangkok. The show was held on September 24-26, 2009 at the Royal Phuket Marina International Exhibition & Conference Center in the heart of Phuket, Asia’s leading tourist destination. A three-day series of lectures and seminars were on the agenda as well targeting relevant hotel and restaurant topics. Even the first time of international hospitality show that was held in Phuket but the professional show organizer made its success. The show was arranged to help the people in the hospitality industries to realize what the coming trends and comprehend what the new challenges that they need to prepare themselves to be in the forefront of the business. All of the exhibitors and visitors said that they will definitely plan to participate next year.

普吉岛国际商展是首屆国际的食品及饮料，酒店，面包坊，餐馆及食品服务设备，供应及服务业在普吉和甲米附近省份（披披岛和高兰达），攀牙（高姚明）和素叻他尼（苏梅岛），和可以吸引来自曼谷的贸易。此次展览将于2009年9月24日-26日，在皇家普吉滨海国际会展和会议中心在普吉岛，亚洲最受欢迎的旅游中心目的地。为期三天的系列讲座和讨论会针对议程以及有关酒店和餐厅的主题。即使是第一次，在普吉岛举行，但专业展会主办单位作出了成功的展出。这个展會的安排，帮助了餐饮业者了解什么是未来趋势以及新的挑战，他们需要做好准备，将在业务的最前沿。参展商和观众都表示，他们明年一定会计画再准备参加。

Viethotel ‘09 September 24-26, 2009 National Convention Centre, Hanoi Hanoi was the host of vietnam’s official international hotel, restaurant and catering industry expo & conference - viethotel ‘09 at the prestigious national convention centre from 24 - 26 september 2009. It was strictly trade-only event designed to provide you the opportunity to meet decision makers and industry professionals in the hospitality sector. Viethotel ‘09 was a completely success this industry event which included an international expo & conference, workshops, technology presentations and competitions stretched over 3 days. Highlights of the expo will include the vietnam national barista competition, the vietnam national culinary competition, the vietnam bartender competition, and wine appreciation and wine tasting seminars. 333 exhibitors from 30 countries participated in viethotel 2009 and a total of 5,554 trade buyers visited the event over the three days. 67.5% of visitors were in a position to specify, approve or influence the purchase of products and services in their organization. 42

河内是越南的正式的国际酒店，餐馆主机餐饮业博览会暨研讨会的中心 - Viethotel ‘09在著名的国家会议中心 – 2009年9月24-26日举行。这次严格的展会旨在为您提供机遇，与行业的决策者和专业人士碰面商談。 Viethotel ‘09是一个完全的成功，行业活动其中包括国际博览会暨研讨会，讲习班，技术演示和超过3天紧张的比赛。世博会的重点将包括越南全国咖啡师竞争，越南国家厨艺比赛，越南酒保竞争，葡萄酒鉴赏和品尝葡萄酒研讨会。 333参展商来自30个国家参加2009年在Viethotel以及 5554买家共探访了展会逾三天。 67.5％的观众是在指定的位置，允許或影响产品和服务的组织购买。

TRADE•SHOW•TOUR

Food and Hotel Vietnam 2009

Specialty Coffee Association of Japan 2009

October 1-3, 2009 Saigon Exhibition & Convention Center, Ho Chi Minh, Vietnam

October 14-16 2009 Tokyo Big Sight, Japan

The fifth edition of Food & Hotel Vietnam proved to be a highly productive event for its participants. 7784 quality buyers attended Food & Hotel Vietnam 2009 to network and do business with 333 companies (74% from overseas) from 30 countries/regions. Exhibitors included nine international group pavilions from Australia, Belgium, Brazil, France, Korea, Singapore, Taiwan, Thailand and the USA. The event catered to the needs of companies from across the industry spectrum and drew the participation of 19 group delegations from leading food and hospitality enterprises in Vietnam.

Another year went by for Specialty Coffee Association of Japan 2009, SCAJ2009, which was held on 14-16 October 2009 at the Tokyo Big Sight. The event was organized by Specialty Coffee Association of Japan and supported by Japan’s Ministry of Foreign Affair under the theme “More Fun & Tasty” Specialty Coffee, and attracted nearly 20,000 attendants from all over the world (19,381 attendants).

又走过了一年的2009年日本专业咖啡协会SCAJ2009。此届于 2009年10月16-14日于东京国际展览中心（Big Sight）举办。这项活动是由日本专业咖啡协会以日本外事部支持举办，而在“更多乐趣与美味-More Fun & Tasty”主题之下举办展会。此届吸引了来自世界各地的接近两万人数（19,381人数）

Other than the exhibition and competitions, the event was packed with seminars and interesting classes. Some seminar topics were Japan coffee quality assurance by SCAJ, a seminar on specialty coffee quality standard by Tracy Ging (Specialty Coffee Association of America Coffee Quality Institute representative), a seminar on coffee and Chlorogenic Acid by Tomohiro Ishiwaki, the board of quality assurance of SCAJ, and many more interesting seminars by important figures in the industry.

的参加者。除了展览和比赛之外，还有有趣而有益的研讨会和课程比如；研讨会主题：“日本咖啡质量保证事宜“由日本专业咖啡协会会员讲习，”专业咖啡质量标准事宜“由美国专业咖啡质量协会代表 (SCAA CQI) Tracy Ging讲习，另有 “coffee and Chlorogenic Acid“由 SCAJ 咖啡质量保证会会员Tomohiro Ishiwaki讲习。除了上述之外，还有许多更有趣的专题研讨会由在此行业中的重要人士讲习。

Exciting competitions were staged to encourage the greater growth of Vietnam’s coffee and culinary communities, and provide a valuable boost to the quality and service levels of Vietnam’s food and hospitality industry. These events allowed contestants to show off their skills in front of an appreciative audience and added much buzz and anticipation over the three days. Food & Hotel Vietnam will return in 2011 for its sixth edition, from 28 – 30 September in Ho Chi Minh City. For more information visit www. foodnhotelvietnam.com

越南第五届食品与酒店展会。这次活动非常受歡迎而对参加者非常有利益。2009年越南食品与酒店展会收迎了7,784位优质买家并由30个国家/地区内的333业务公司（74％来自海外）参与此届展会。参展者亦包括9个国际展团就是澳大利亚，比利时，巴西，法国，韩国，新加坡，台湾，泰国和美国。这项活动顺应了企业的需求，并吸引了越南十九大家酒店与食品行业领先代表组。展示活动内举行了令人兴奋的咖啡师比赛及烹饪比赛，为了鼓励及广泛越南咖啡的市场而提高越南食品与酒店的服务质量的水平。参赛者可在观众面前展示，让观众欣赏他们的技能以增添了不少热闹的3天展览的欢乐气氛。越南第六届食品与酒店展览会将于2011年9月 30日-28日于胡志明市开展。详细资料请访问 www.foodnhotelvietnam.com

BARISTA•CHALLENGN

Japan Barista Championship 2009, World Siphonist Championship 2009 Espresso Blend Championship 2009, Japan Cup Tasters Championship 2009 Other activities that make SCAJ2009 even more interesting from the audience were 4 programs of the barista competition which are Japan Barista Championship 2009, World Siphonist Championship 2009, Espresso Blend Championship 2009 and Japan Cup Tasters Championship 2009

其他的活动，使2009年日本的专业咖啡协会更有趣，分别为4个咖啡师竞赛项目是-2009年日本咖啡师锦标赛，2009 年世界虹吸壺锦标赛，2009年浓縮咖啡混合锦标赛，2009 年日本杯品尝师锦标赛

The competitions were very interesting. Every seat was reserved. All of competitors shown their skills obviously have been practice for long time to the audiences and the judges. And it was ended with the very impressive winner announcement.

竞争比赛非常有趣。每个座位是预留。所有的竞争者在观众及裁判之前明显的展现他们的技能是通过长时间不断地演練。并且在结束时，令人印象深刻的宣布冠军得主。

Japan Barista Championship 2009 Held at Event Stage 1 In the first round of the competition, it was started before the beginning of August (For 80 competitors in Tokyo) and in September (for other 80 competitors in Osaka). 16 competitors who passed the first round would be invited to join the final round at SCAJ2009. The winner will be the representative for Japan to attend World Barista Championship in London which would be held in June 2010

在第一场的比赛，它是在8月初之前开始（对于在东京的80个竞争者），和在9月（对于在大阪的其他80个竞争者）。通过第一轮的16个竞争者将被邀请参加在最后一轮的2009年日本的专业咖啡协会。

获奖者将是日本的代表出席在伦敦的2010年世界杯咖啡师锦标赛。 Results 1st Nakahara Mie Maruyama coffee Nagano 2nd ISHITANI TAKAYUKI anniversaire cafe Tokyo 3rd Kushihama Kenji ZOKA COFFEE Tokyo 4th Kurita Eiichi BARISSIMO Tokyo 5th Nakama Akira Voila coffee Kagoshima 6th Murayama Haruna CLUB HARIE Shiga

Vietnam Barista Competition 2009 The Vietnam Barista Competition was held in conjunction with the Food Hotel Vietnam Show on 1st – 3rd October 2009, at Ho Chi Minh City. Although this was not the first time that Singapore Exhibition Service had jointly arranged a barista competition with Kerry Ingredients Asia, but the experiences in organizing a competition was totally different. This competition had a satisfying result as it can serve the goal, to be a fair platform for the local baristas to present their skills. And also The Vietnam Barista Competition has a set of rules that is very similar to the World Barista Championship and Asia Barista Championship. The winner of this competition will be Vietnam barista representative to attend the upcoming Asia Barista Championship 2010, which will be held in conjunction with Food Hotel Asia in Singapore from the 20th – 23rd April at the Singapore Exhibition Services.

于10月3日-1日于胡志明市开幕，此次展会于食品与酒店展越南合作举办。虽然这并不是第一次新加坡展览服务中心与 Kerry Ingredients Asia 互相合作举办咖啡大师赛。但是此次展会活动里面的经验跟上次的展会经验完全不同。此次比赛获得了非常满意的结果，因为它是可以达到的目标，就是成为当地咖啡师公平的平台，展示他们的技能。这次越南咖啡师比赛的规则是非常相似世界咖啡师锦标赛和亚洲锦标赛的规则。这项比赛的获胜者就将当越南咖啡师的代表去参加即将于新加坡举行的 2010年亚洲咖啡师锦标赛。2010年亚洲咖啡师锦标赛将联同亚洲食品与酒店展会举办，举办时间于2010年4月23日-20日，于新加坡展览服务中心开展。 The results 1st Mr. Nguyen Quoc Viet from Café Vergnano 2nd Ms. Ng Thi Thanh Xuan from Trung Nguyen Coffee 3rd Mr. Pham Minh Tan from Park Hyatt Saigon The Best Blended Signature Beverage- Ms. Ng Thi Bich Thuy from Highland Coffee

BARISTA•CHALLENGE

World Siphonist Championship 2009 The World Siphonist Championship 2009 was attended by the competitors from Japan, Taiwan, and Korea. The Japanese competitors are the winners from Japan Siphonist Championship 2009 that was held on last August and September. In the competition, the judges considered to all elements such as the decorations, self introduce, brewing skills, coffee presentation, coffee tasting and signature drink. And the winner who has the highest score is Lee Ya-Ting from Taiwan.

2009年世界虹吸壺锦标赛，出席了由日本，台湾和韩国来的竞争者。日本的竞争者是于去年8月和9月举行的2009年日本虹吸壺锦标赛的获奖者。

Japan Cup Tasters Championship 2009 The winners 1st. Lee, Ya-Ting Orsir Coffee Co., Ltd Taiwan 2nd. Nakamura Futoshi UCC cafe comfort Japan 3rd. Tsugane Noriko Café RIGOLETTO Japan 4th. Lee Kyungsun Gabeeyang Co.,Ltd Korea 5th. Motokawa Chizuru Cafe Kobe Japan 6th. Shimizu Shougo UCC cafe plaza Japan 7th. Yamaguchi Misato UCC cafe plaza Japan 8th. Masuda Hiroko Drip Mania Japan 9th. Mochizuki Michihiro UCC cafe plaza Japan 10th. Ooshima Shinichi Tsubakiya Coffee Japan

The competition for tasting coffee, Japan Cup Tasters Championship 2009 has been held the first time in Japan. The proposes of the competition were to present the art and skills of the specialty coffee tasting to the public. The 12 competitors were selected. And the winner would be honor to be Japan representative to attend World Cup Tasters Championship 2010 in London next year.

品尝咖啡的竞争，2009年日本杯品尝师锦标赛是在日本第一届举行。比赛的終旨是介绍艺术和品尝咖啡的专业技能给公众。被挑选的12个竞争者。而获奖者将是日本光荣的代表出席明年在伦敦的2010年世界杯品尝师锦标赛。 Results 1st Shimokawa Yasuhiro doutor coffee 2nd Tomioka Tsunehisa magnolia coffee roasters 3rd Gotou Naoki tokado coffee

比赛中，裁判考虑到所有元素如装饰，自我介绍，酿造技术，咖啡介绍，咖啡的品尝和創意饮料。而获奖者，有最高分是李娅婷来自台湾。

Espresso Blend Championship 2009 The Coffee Blend Championship had all 6 team competitors from 5 regions among Japan. There were Hokkaido team, Chubu team, Kansai team, Kyushu team and 2 teams from Kantou. For this year, we had both of coffee roasters and barista were attended in every team. All team got 8 kinds of coffee beans from the green bean importer donated to be use in competition. Each team had to roast the beans themselves and create their own blends of espresso. The competition was judged by 4 official judges and 4 guest judges that was some from WBC. And it was ended by general visitors were encouraged to taste by barista champ.

浓缩咖啡混合锦标赛有6个队竞争者从5个地区在日本之中。有北海道队，中部队，西队，九州队和二队从关东。今年，我们有咖啡烘焙師和咖啡师在每个小

组出席了会议。所有的团队获得了8种咖啡豆从绿豆进口商捐赠将在竞争中使用的。每队必须本身烘焙咖啡豆，和创造他们自己的混合咖啡。这项比赛被4个正式裁判和4个客座裁判判断，那就是从世界咖啡师冠軍来的（WBC）。它是由一般参众鼓励品尝冠军咖啡中結束。 Official Judges’ Section 1 Chubu region team 2 Kansai region team 3 Kantou(A) region team Guest Judges’ Section

1 Hokkaidou & Kansai region team (คะแนนเทากัน)

3 Kantou(B) region team

CAFE AROUND•THE•WORLD

Parisian-style café culture in Vietnam Enjoy a tremendous fascinating experience of Parisian-style café culture without taking a long tough overseas flight to France, just taking one deep breath and put your feet on the ground of Vietnam. Every single step you take on the Ho Chi Minh City and other big cities, you can visit as many cafés scattering all around the city as convenient stores. These café are originally designed in various different styles such as sidewalk café, a small café that has a lot of deckchairs jointly turning their face to the street to watch the passerby and beside that is a nice cup of coffee sitting quietly on an old charming desk, classic café, decorated in an elegant European-style, modern café which use a contemporary style appropriately, café for young age people with the colorful twinkling light and the music they loved. We can say that these café characterize the uniqueness of café culture in Vietnam.

享受巴黎风格咖啡馆文化的极大迷人的经验而不用经历长时间海外飞行到法国，只是作一个深呼吸，并踏上越南的地面。每一步在胡志明市和其他大城市，你可以访问许多分散在各地城市便利商店的咖啡馆。这些咖啡馆的最初设计在不同风格，如露天咖啡馆，一个小咖啡馆，有很多躺椅共同转动面对街道，途人观看，旁边是一个不错的一杯咖啡静静坐在老迷人桌子，经典的咖啡馆，典雅的欧洲风格装饰，现代咖啡馆使用一个适当的现代风格，对于年轻人的咖啡馆与五颜六色的闪烁，以及他们喜爱的音乐。我们可以说这些咖啡馆在越南描绘咖啡馆文化的独特。

PRODUCT•NEWS

Technical perfection meets exquisite design

WEGA ESPRESSO COFFEE MACHINES

Professional functionality and innovative design also of a coffee grinder don`t have to be mutually exclusive. The concept off the ProM results from the synthesis of professional demand on precise fresh grinding and the requirements of critical consumers for functionality and design.

Quality is ensured by an innovative control system that manages the single groups in all phases of coffee extraction, from pre-infusion to dispensing. A thermal control device allows WegaConcept to combine maximum performance with the most suitable temperature. Simultaneously, the system compares the parameters of the single servings with pre-set optimal values and on the basis of the characteristics of the coffee blend used, provides real-time information on the product in the cup. If coffee extraction is not perfect, fect, WegaConcept suggests on the display the appropriate corrective actions. For more information please contact info@wega.it or visit www.wega.it ega.it

The ProM owes its compact and extraordinary appearance to the industrial designer Carsten Gollnick, who already created the espresso grinder K30 and K30 TWIN for MAHLKÖNIG. MAHLKÖNIG is setting a milestone in the field of coffee grinding by launching the ProM which not only sets new technical standards, but also makes a great visual impact – expert knowledge combined with exclusive product design. For more information at a.erichsen@mahlkoenig.de or visit www.mahlkoenig.de

专业功能和创新设计,咖啡研磨机也不必须互相排斥。ProM的概念从专业需求並综合在精确新研磨和严重消费者的要求对于功能和设计。 PROM沒有紧凑和非凡的外表，由工业设计师卡斯滕戈尔尼克 (Carsten Gollnick)，她为MAHLKÖNIG已创建K30和K30 TWIN的咖啡研磨机。MAHLKÖNIG是设置在咖啡研磨领域的里程碑，通过开展 PROM，不仅树立了新的技术标准，而且是一个伟大的视觉冲击力 - 专业知识与独家产品设计结合。对于更多信息,联系在 a.erichsen@mahlkoenig.de 或请参观 www.mahlkoenig.de

The new Plus 4 You: striking ergonomic design The new Plus 4 You coffee machine by Astoria made its debut at Host, Milan last October. Its design is entirely new with striking dynamic lines, which further enhance its excellent performance in terms of quality in the cup and energy saving. This significant change is a strategic company choice intended to integrate market demands with the success of Plus 4 You technology. For more information please visit www.astoria.com

The new Plus 4 You 咖啡机由阿斯托里亚(Astoria), 是在米兰去年10月展会上首次亮相。它的设计是全新的动感突出的线条，进一步加强它的优秀表现在杯里咖啡的呈现和节能的质量方面。这显着的变化是公司的战略，选择打算市场需求相结合与Plus 4 You技术的成功。对于更多信息，请参观www.astoria.com

质量是被保证由一个创新控制系统，管理在各个阶段的咖啡提取的单组。从前注入到分与。热控设备允许WegaConcept结合最合适的温度的最高的性能。同时，该系统比较单份服务的参量与预先设定的最佳值和在特点的基础上的咖啡混合使用，可以提供实时在杯子的产品的信息。如果咖啡提取并不完美，WegaConcept建议适当的纠正措施在显示上。对于更多信息，请与info@wega.it联系或参观www.wega.it

New grinder-doser LUX Since November 2009 the new flat-burrs grinder-doser LUX: STEPLESS MICROMETRICAL GRINDING ADJUSTMENT has been launch is now available. It was exhibited at Host 2009 in Milan. The function Available in the following versions: with manual switch, time switch, automatic with start every 6 doses and stop when the ground coffee doser is full. For more information please contact mazzer@mazzer.com or visit www. mazzer.com

从2009年11月，新的grinder-doser LUX：无级变速测微的磨削调整已经推出。它被在2009年米兰展会展出。可用功能如下：手动开关，定时开关，自动与每6剂量开始，并停止咖啡继续研磨当咖啡粉盒已填满时。对于更多信息，请与mazzer@mazzer.com联系或参观www.mazzer.com

Cafetto: Espresso Machine Cleaner Metek Milk Frother: Whips Up Perfect Coffee Topping The perfect way to create a thick foamy milk for preparing delicious cappuccino, latte, hot chocolate or even a cup of regular coffee. Metek milk frother created an electric gadget that simplifies the process. The milk frother automatically heats up the milk creating a great pot of cappuccino topping milk froth. It takes a few minute, so the timing is very fast. With the stainless steal make it very easy to keeping clean. For more information please visit www.a4coffee.com

简单轻松地完美地营造浓厚泡沫牛奶对于准备美味的卡布奇诺，拿铁咖啡，热巧克力，甚至一杯普通咖啡。Metek奶泡机创造了此易电动工具，从而简化了做奶泡的程序。奶泡机自动加热牛奶成为卡布奇诺上的浓密奶泡。这需要几分钟，但在时间上花费不多。不锈钢材质使它很容易保持清洁。对于更多信息，请参观www.a4coffee.com

To produce the best coffee possible we recommend that you regularly clean your coffee machine. Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. Cafetto’s range includes descaling and cleaning tablets and milk line cleaners for bean to cup super automatic as well as traditional espresso machines and smaller home and office machines and have approved organic cleaners. The cleaning process removes the buildup of coffee oils and hardened milk scum which can harbor bacteria. For more information please contact enquiry@cafetto.com or visit www.cafetto.com

对于能够生产最佳的咖啡，我们建议你經常清理咖啡机。 Cafetto是清洁和卫生产品专家制造商，专门对于咖啡酿造和分配的设备。Cafetto的范围包括去水垢和清洗片及奶泡喷嘴口清洗剂，让你从咖啡豆到杯子都是全自动，不管是传统浓縮咖啡机和家庭及办公室的小机器，都是已批准了的有机清洁剂。清洁过程是去除咖啡油积累和硬化的牛奶浮渣哪些可能怀有细菌。对于更多信息请与enquiry@cafetto.com联系或参观www.cafetto.com

Hario: Dripper V60 See the taste The new cone-shaped funnel dripper from Hario is made from heat resistance glass so you can watch while your coffee is brewing. The large opening allows you to choose the way you brew, American quick style or slow brewing to get full bodied coffee. ribs allow the coffee grinds to expand, extracting optimum flavor for every sip. The dripper holder design for easy handling and comes with 6 colors (white, black, red, pink, brown, and green) with removable function make its easy to clean. For more information please visit www.harioglass.com

哈瑞欧 (Hario)的新锥形漏斗式的滴头是由耐热玻璃制造，这样你就可以观看，当你的咖啡正在酝酿之中。大开头允许你选择你酿造的方式，美国快速的样式或者缓慢酝酿出浓郁的咖啡，每一口提取都是最佳风味。滴头的设计占有便于处理及配备6 色（白色，黑色，红色，粉红色，棕色和绿色）並易于清洁。对于更多信息，请参观www.harioglass.com 52

New! S&P Fruit Chocs Taste the perfectness of authentic Belgium chocolate and the sweetness of 4 different fruits; banana & mango (purple box) and longan & pineapple (red box) from S&P. The new S&P fruit chocs fuses the taste of chocolate and fruit perfectly, and the chocolate lovers will love it. Fruit chocs are now available in every S&P shops or visit www.snpfood.com for more tasty information.

品味真实比利时巧克力的完美和4种不同水果的甜味；香蕉及芒果（紫盒）和龙眼及菠萝（红盒）从 S&P。新的S&P果子巧克力，巧克力和水果的味道完美結合，而巧克力爱好者一定会喜欢它。果子巧克力现已在每个S&P商店或参观www.snpfood.com，对于更多美味的信息。 53