Fresh Cup Magazine | February 2018

C H E E S E T E A | C O F F E E W I T H A C O P | Q U E E N O F C O C K TA I L S | N E W T O - G O S O L U T I O N S

#TRENDING

Superfood Lattes February 2018 » freshcup.com

PAGE 19

THE NEW BLACK GOLD Refined coffee & cocktails at urban cowboy café– PAGE 20

T H E M AG A Z I N E F O R S P E C I A LT Y CO F F E E & T E A P RO F E S S I O N A L S S I N C E 1 9 9 2

6 | FEBRUARY 2018 » freshcup.com

FEATURES FEBRUARY 2018 | VOL. 27, NO. 2 | FRESH CUP MAGAZINE

32 Crafting Cocktails with Coffee and Tea Serious Eats’ “Queen of Cocktails” shares her secrets for crafting fascinating, well-balanced cocktails.

BY MAGGIE HOFFMAN

40 Sustainable on the Go Switching to environmentally friendly to-go packaging is easier now, thanks to new cost-conscious options.

BY ROBIN ROENKER

8 | FEBRUARY 2018 » freshcup.com

FRESH CUP MAGAZINE | 9

DEPARTMENTS FEBRUARY 2018 | VOL. 27, NO. 2 | FRESH CUP MAGAZINE

18

20

26

#TRENDING

BEHIND THE BAR

THE WHOLE LEAF

Cheese Tea

Rosella at the Rand

Rakkasan Tea Company

BY SUSAN JOHNSTON TAYLOR

BY PETER SZYMCZAK

BY JORDAN JOHNSON

Superfood Lattes

BY NICK DALL

30

28 IN HOUSE

CAFÉ CROSSROADS

Coffee with a Cop

Hong Café: Shanghai, China

BY HEATHER LARSON

BY LAURA RUSSELL

46

50

COUNTER INTELLIGENCE

IN MEMORIAM

The Freshest Goods, Gadgets & Gizmos

Steve Sullivan-Lanphier

FROM THE EDITOR , Page 12 | CONTRIBUTORS, Page 16 | C ALENDAR , Page 48 | AD INDE X , Page 49

10 | FEBRUARY 2018 » freshcup.com

FROM THE EDITOR SAN ANTONIO, TEXAS, IS SWEET TEA COUNTRY—OR I SHOULD SAY, WAS.

CONNECT WITH US

/FreshCupMagazine

@freshcupmag

@freshcupmag

ON THE COVER: PETER SZYMCZAK, EDITOR editor@freshcup.com

Alamo City says howdy to craft coffee and cocktails.

Go BEHIND THE BAR at the new ROSELLA AT THE RAND in downtown San Antonio,

PS. Coffee Fest Baltimore, taking place March 16–18, is almost upon us. Have you registered yet? We hope to see you there, and stay tuned for our “Charm City Coffee Crawl” coming in the March 2018 issue.

12 | FEBRUARY 2018 » freshcup.com

Texas. See page 20.

Photo by Jessica Giesey

EDITOR PHOTO BY CHA RL ES GUL LUNG PH OTOG R A PHY; TOP R IG HT P HOTO BY KELLY P ULEIO © 201 8

I attended high school in the Alamo City during the 1980s and drank gallons of “liquid sunshine,” which got its name from being made via the sun tea method. Simply dangle several filtered tea bags over the lip of a tall pitcher, fill it with fresh water, and leave in the hot Texas sun to steep. After several hours the liquid would turn a dark golden tan.

Served over ice, with a wedge of lemon perched on the rim of the glass like a cowboy straddling a corral fence at a rodeo, and sweetened with packets of white sugar or honey, sweet tea was the perfect drink for washing down a plate of brisket or ribs, or quenching your thirst on a blazingly hot summer day.

But that’s the San Antonio of old I’m told by Charles Gonzalez, a former television newscaster who got turned on to specialty coffee several years ago. Today, Gonzalez is spurring on the spread of specialty coffee in San Antonio, with multiple locations opening around town. Read more about Rosella Coffee Company’s grandest, geared-out new location on page 20.

No only am I rethinking sweet tea’s association with Texas, I’m also reconsidering the role of coffee and tea in mixed drinks. Maggie Hoffman shares her expert tips for crafting simple, delicious cocktails using tea and coffee in place of more expensive liquors and bitters. Turn to page 32 and learn how you can make happy hour that much happier.

Speaking of happy, the whole world would be a much happier place with less waste in the form of disposable paper cups. Billions needlessly litter landfills every year. Turn to page 40 and take a look at some of the newest products made with sustainable, recyclable materials.

The time to change the way we package is upon us. In London, England, government officials have proposed a “latte levy” on paper cups. The measure will force consumers to think about the cost of their consumption. Meanwhile, Starbucks is planning to add a nickel to the cost of every to-go drink or asking consumers to purchase a reusable cup.

Like Texas, these are big topics for today’s rapidly changing specialty coffee and tea industry. Please keep me posted with hot topics, news of your new hires, awards received, grand openings, and general thoughts about these and other issues by emailing me at editor@freshcup.com.

FRESH CUP MAGAZINE | 13

FRESH CUP MAGAZINE FRESH CUP FOUNDER WARD BARBEE 1938-2006 FRESH CUP PUBLISHING Publisher and President JAN WEIGEL jan@freshcup.com EDITORIAL Editor PETER SZYMCZAK editor@freshcup.com ART Art Director CYNTHIA MEADORS cynthia@freshcup.com ADVERTISING Sales Manager MICHAEL HARRIS michael@freshcup.com Ad Coordinator DIANE HOWARD adtraffic@freshcup.com Marketing Coordinator ANNA SHELTON anna@freshcup.com CIRCULATION Circulation Director ANNA SHELTON anna@freshcup.com ACCOUNTING Accounting Manager DIANE HOWARD diane@freshcup.com EDITORIAL ADVISORY BOARD DAVID GRISWOLD

ANUPA MUELLER

Sustainable Harvest Coffee Importers

Eco-Prima

CHUCK JONES

BRAD PRICE

Jones Coffee Roasters

Phillips Syrups & Sauces

JULIA LEACH

BRUCE RICHARDSON

Toddy

Elmwood Inn Fine Teas

COSIMO LIBARDO

MANISH SHAH

Toby’s Estate Coffee

Maya Tea Co.

BRUCE MILLETTO

LARRY WINKLER

Bellissimo Coffee Advisors

Torani

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CONTRIBUTORS NICK DALL is a world-traveling journalist based in Cape Town, South Africa, which not uncoincidentally is where “red espresso” (aka ground rooibos tea) hails from.

Dall proffers a recipe for “Rooibos Red Latte” (see page 19) as part of his research into the growing trend of superfood lattes made from beetroot, chaga mushrooms, blue algae, turmeric, and other nutrientrich ingredients. Dall’s writing has also appeared in British Airways High Life, Go!, Wild, Getaway, The Sunday Times, and Morning Calm.

Serious Eats’ “Queen of Cocktails” MAGGIE HOFFMAN is the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit (Ten Speed Press, 2018). In her article “Crafting Cocktails with Coffee and Tea” (see page 32), Hoffman shares four recipes from her new book, which can serve as inspiration for café owners who want to introduce craft cocktails to their menu. In addition to cocktails, Hoffman writes about food, beer, and wine. She founded the drinks section of Serious Eats in 2011, and served as the managing editor for the James Beard award-winning site. In addition to Serious Eats, her work has appeared in The San Francisco Chronicle, Wine Enthusiast, San Francisco Magazine, In the Mix Magazine, and the websites of Saveur, Food & Wine, Supercall, Punch, Taste, and others.

Fifth-generation Oregonian JORDAN JOHNSON is associate editor at Fresh Cup Magazine.

In her article “Be All You Can Tea” on page 26, she profiles an inspirational new start-up in Texas, owned by a US military veteran who is promoting peace through drinking tea from postconflict regions. Prior to joining Fresh Cup, Johnson was a public relations professional promoting the restaurants, wineries, and roasteries of her home state.

16 | FEBRUARY 2018 » freshcup.com

Coffeehouses are natural gathering places for local law enforcement officers to meet one-on-one with local residents and discuss community issues, as part of the “Coffee with a Cop” international outreach initiative.

Washington State-based writer HEATHER LARSON takes a look at the program (see page 28) and recounts the goodwill and business opportunities these meet-and-greets afford café owners.

It’s a sad fact that most of the 60 billion paper cups Americans throw away every year wind up in a landfill rather than a compost bin. But a new crop of sustainable packages may help alleviate this wastefulness. ROBIN ROENKER looked into the growing assortment of affordable to-go options made from sugarcane, wheat straw, bamboo, palm leaves, and other compostable materials—see “Sustainable on the Go” on page 40. Roenker is a Lexington, Kentucky-based freelance writer with extensive experience reporting on business trends—from cybersecurity to real estate, personal finance, and green living.

LAURA RUSSELL is a writer and recipe developer based in Portland, Oregon, and a frequent traveler to China. “There are tons of cafés popping up in Shanghai, though very few places roast their own beans,” Russell reports from her most recent trip. Read her profile of Hong Café and the shop’s colorful barista/head roaster named “Big Blue” on page 30. Russell is the author of Brassicas (Ten Speed Press, 2014) and The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. She has contributed articles to Roads & Kingdoms, Christopher Kimball’s Milk Street, Fine Cooking, Natural Health, Edible Communities, Prevention, Men’s Journal, Women, Northwest Palate, and MIX magazine.

To the ranks of banana-and-mayonnaise sandwiches, and pizzas topped with pineapple, we add the newest unlikely flavor combination of iced tea and cream cheese. The fad made international headlines last year and has attracted curious taste seekers, including Austin, Texas–based freelance writer SUSAN JOHNSTON TAYLOR. Read her report “Cheese Whiz” on page 18. Taylor’s writing has also appeared in The Atlantic’s CityLab, the Boston Globe, and Cheers Magazine.

FRESH CUP MAGAZINE | 17

TRENDING

CHEDD-CHA iced matcha latte with whipped cheddar cheese

ORIGINAL BOBA MILK TEA

FLUFFY JASMINE GREEN TEA jasmine green tea with whipped cream cheese

DIRTY MESS black milk tea with creme brûlée flavor cream and crushed cookies

FLUFFY MEDIUM OOLONG TEA medium roast oolong tea with whipped cream cheese

#cheesewhiz

B

elieve it or not, cheese tea is a thing. Floating on top of the tea is a frothy mixture of cream cheese, giving it a smooth, rich finish not unlike a milkshake.

The trend started in Taiwan’s food stalls and has since spread like Camembert to China, Singapore, Malaysia—and now the United States. Only a handful of US cafés serve this cheesy concoction, including Happy Lemon, which has locations in California, New York, and Massachusetts, and Little Fluffy Head Café, which opened in a small sliver of a storefront in downtown Los Angeles last summer.

Jenny Zheng, president of Little Fluffy Head Café, developed her recipes after tasting cheese tea in Asia in

18 | FEBRUARY 2018 » freshcup.com

the summer of 2016 and experimenting with various combinations of milks, cream, and cream cheese. Early iterations used powdered cheese, but Zheng uses the real thing.

“We whip it in small batches in the morning,” Zheng explains. While most places in Asia add sea salt, according to Zheng, she uses pink salt for a subtler taste.

Little Fluffy Head’s menu includes cheese teas in a variety of flavors, including Rose and Peach Oolong, Jasmine Green Tea, and Black Tea. The café also serves Milk Tea with boba, matcha, and cheddar cream cheese, either resting on top or mixed together in a drink called Camouflage Matcha. Patrons can also customize their tea with toppings like crushed

cookies or crackers, white chocolate or caramel balls.

Because the cheese topping is thick, Zheng sources plastic lids from Asia that are specially designed for use with cheese tea. The lids have two openings: one for sipping from the top and another for inserting a thick straw to use as the tea and cheese combine later on. A plastic stopper covers the sip opening when not in use.

Asian customers often know what to expect, but many Americans aren’t familiar with cheese tea, so Zheng often positions employees in front of the store to explain the concept.

She says the odd combination works surprisingly well “because the cheese takes out the bitterness in the tea. It becomes really smooth.” FC

P HOTO COURTES Y OF L IT TL E FLU FF Y H E AD C A FÉ

By Susan Johnston Taylor

A

#superlattes

By Nick Dall

ROOIBOS RED LATTE Scoop 14 grams Red Espresso ground rooibos tea Express a double shot (2 ounces) Add steamed milk or preferred dairy alternative (6 ounces) Serve with honey and cinnamon

brightly colored band of superlattes are illuminating menus at cafés around the world.

While the health community has long sung the praises of so-called “superfoods” packed with antioxidants that boost the immune system, there’s nothing glamorous or delicious about blending kale into a smoothie or sprinkling spirulina powder on your cornflakes.

But behold the ruby red beetroot or golden yellow turmeric superlatte, which both look great on an Instagram feed and tickle tired tastebuds. What sets superlattes apart is that they look incredible and taste amazing, while also being ohso-healthy. They’re also caffeine-free—an important factor for many consumers including pregnant women and morningsonly coffee drinkers.

Roiboos, harvested from an endemic shrub in South Africa’s Cederberg mountains, contains five times more antioxidants than green tea. When expressed as “Red Espresso,” it boasts a crema that even a veteran Roman barista would be proud of. Served with steamed almond milk, cinnamon, and honey, it is the ultimate winter pick-me-up.

The alluring golden hue and bitter coffee-like taste of a turmeric latte stands out among drab brown café offerings, while the anti-inflammatory powers of curcumin (the principal chemical in the spice) make it especially appealing to the health- and wellness-minded—the world’s next trillion-dollar industry, according to Euromonitor International.

Although superlattes were born on the West Coast of the United States, Australia has taken the torch and run with it into mainstream café culture. Turmeric lattes are ten to the dozen Down Under, and lattes made from beetroot, chaga mushrooms, and blue algae are rapidly gaining traction. Café owners from diverse communities and locations around the world are adding superlattes to their menus and finding customers who’re prepared to pay more for something that’s healthy, delicious, and colorful. FC

FRESH CUP MAGAZINE | 19

BEHIND THE BAR

Rosella at the Rand Deep in the heart of the Alamo City is a grand new Texas-sized coffeehouse.

Lead architect: Patrick Wynn, Total Art Design and Architecture 114 E Houston St.

HOURS

San Antonio, Texas

Friday–Saturday 7am–midnight

210-595-1410

Sunday 9am–3pm

rosellacoffee.com

Monday–Thursday 7am–10pm

CURTIS G4 TWIN TEA/COFFEE COMBO BREWER, SEE PG. 22

CURTIS 1.5 G THERMAL FRESHTRAC DISPENSER, SEE PG. 22

MAHLKÖNIG EK43 GRINDER, SEE PG. 25

TRUE UNDERCOUNTER FRIDGE, SEE PG. 25

S

ome things really do grow bigger in Texas. Case in point: Rosella Coffee Company.

The San Antonio-based company opened Rosella at the Rand, a nearly 3,000-square-foot showpiece, in late 2017.

Even the definition of what a coffeehouse can be is bigger here. Rosella at the Rand not only offers espresso drinks and pour-over coffees, but also coffee-based 20 | FEBRUARY 2018 » freshcup.com

cocktails (thanks to a full bar), as well as full breakfast, lunch, brunch, happy hour, and dinner service.

The cocktail menu includes original creations like the “Caffe Mente,” pairing Rosella’s iced coffee with minty amaro, and the House Rosella OG OF, a combination of bourbon, orange bitters, and coffee syrup.

Syrups are made in house, in flavors including vanilla, hazelnut,

caramel, white chocolate, chai, and seasonal syrups such as peppermint white chocolate.

Food-wise, Texas is cattle country, and Rosella at the Rand’s menu—by Chef Rafael Peña—reflects the state’s beefy heritage with big plates of steak frites and burgers made with a blend of chuck, brisket, and short rib. Breakfast items range from avocado on Texas toast to huevos rancheros.

BY PETER SZYMCZAK

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ROSELLA’S ORIGINAL LOCATION is within the burgeoning Broadway corridor, just south of the Pearl District—the 22-acre site of The Culinary Institute of America, the year-round Pearl Farmers Market, Hotel Emma, and several destination restaurants.

Other notable coffee shops in the area include Brown Coffee and Merit Coffee (formerly Local Coffee).

.

37

DOWNTOWN The Alamo

THE RAND BUILDING was constructed in 1913 in the Art Deco style. Entering through the main doors on busy Houston Street, guests are greeted with a luminous gold wall, which provides a prime backdrop for Instagramming photos and a small sitting area for lounging.

CURTIS CFB2 FROZEN BEVERAGE MACHINE, SEE PG. 25

MODBAR, SEE PG. 25 NUOVA SIMONELLI MYTHOS CLIMAPRO GRINDER, SEE PG. 25

PH OTO BY J ESSICA GIESEY©

CURTIS SERAPHIM BREWER, SEE PG. 22

Part high-tech coffeehouse, part glitzy lounge, part hearty restaurant, Rosella at the Rand makes a big statement.

The Rand itself is a historic structure with its own tall tale. The eightstory business complex ranked as the tallest building in San Antonio when constructed in 1913, originally housing Wolff and Marx, a popular local department store until 1965. The San Antonio Conservation Society

saved the building from demolition in the 1980s.

Today the Rand’s upper floors are home to high-tech workers from Google Fiber, Rackspace Open Cloud Academy, and small business incubator Geekdom.

Rosella at the Rand is one of the newest additions to the coffee company’s rapidly expanding empire, with more on the way.

Rosella co-owners Charles Gonzalez and Tom Schleuning opened

their first San Antonio café off Jones Avenue in 2014. “Originally it was a coffeehouse with a little bit of food, now it’s turning into a restaurant with coffee,” Gonzalez says. “We used to have a menu with seven to ten items; now our breakfast menu alone has 20 items. It’s become a destination for breakfast and lunch.”

Since then, Rosella has spawned destinations around San Antonio, including FRESH CUP MAGAZINE | 21

BEHIND THE BAR mini Rosellas at various H-E-B supermarkets, Rosella at Methodist Hospital in the Medical Center, and plans for another café concept in the Southtown neighborhood, a two-square-mile swatch just a few blocks below San Antonio’s touristy epicenter. Come this spring, the San Antonio Botanical Garden will welcome Rosella at the Garden.

Future plans include consolidating all roasting in house and building a commissary kitchen to centralize foodservice. “Now it’s all about finding the people to help us grow—employees, staff, and managers,” Gonzalez says.

Rosella’s original location employs between 15 and 20 workers; each satellite employs about 10; the Rand, with its full bar and kitchen, and front of house staff, adds another 25 to 30.

By the middle of next year, Gonzalez expects his total staff to double.

“Our goal is to be a part of the San Antonio coffee scene for years to come and beyond,” Gonzalez says. “Coffee is deep in the heart of what we’re doing.”

CURTIS G4 TWIN TEA/COFFEE COMBO BREWER: Used for all batch brews, typically the House Blend, featuring medium-roast beans from Colombia, Guatemala, and Ethiopia, and a dark roast such as “Crowd Pleaser,” a blend of Latin American and Indonesian coffees. The brewer is also used to make Japanese flash-brew iced coffee.

CURTIS 1.5 G THERMAL FRESHTRAC DISPENSER: The FreshTrac lid has a built-in coffee quality timer and a volume indicator in one. Red and green LEDs blink to indicate the

CURTIS SERAPHIM BREWER: These stylish brewers underscore Rosella’s Art Deco design aesthetic. Form is enhanced with function, as pre-measured tins hold 32 grams of single-origin coffee, such as Ethiopian Koke, to expedite the pour-over process. In addition to Chemex, Rosella is planning to expand its pour-over options to include one or two additional brewing methods, as well as incorporating it in the cocktail program.

22 | FEBRUARY 2018 » freshcup.com

PH OTO S BY J ESSICA GIES EY©

freshness and volume so it is easy to monitor.

BEHIND THE BAR

2 GRINDERS ARE GREATER THAN 1: Rosella uses a Mahlkönig EK43 Grinder for all batch brew, pour-over, and decaf espresso, and the Nuova Simonelli Mythos ClimaPro Grinder for espresso.

MODBAR MEETS MILLENNIUM FALCON: Rosella’s espresso rig was built so baristas can operate at lightspeed. Used primarily for espresso, the two-group Modbar with two steam wands sits on Metro shelving with added pull-out metal drawer for cups, which stay warmed by heat from the Modbar units. Two custom-cut (30-inch by 7-inch) drip tray pans with twobar layout are expandable to include two future Modbar espresso systems. An ice bin in the center of the drip trays holds milk and housemade syrups.

THRICE THE ICE BOX: A three-door True Undercounter Fridge stores backup milks, house-made syrups, and bottles and cans of

P HOTO S BY J ESSICA GIESEY©

beer for the bar side. True units are made in CURTIS CFB2 FROZEN BEVERAGE

the USA and use hydrocarbon refrigerant,

MACHINE: Because slushies are a must to

which has (according to the manufacturer)

beat the Texas heat, Rosella created the

“no ozone depleting properties and low

“Frozella”—an espresso-based frozen drink

global warming potential. Hydrocarbons are

made with lactose-free, low-cal almond

one of the most climate-friendly and cost-

milk and house-made simple syrup.

effective refrigerants to cool and freeze.”

FC

FRESH CUP MAGAZINE | 25

The WHOLE LEAF

Be All You Can Tea

By Jordan Johnson

PH OTOS COU RTESY OF R A KK A S AN TE A COM PA NY

RAKKASAN’S Terrence Kamauf (left) and Brandon Friedman (above and below, right).

26 | FEBRUARY 2018 » freshcup.com

T

alking to Afghani village leaders over cups of superb tea from small, local farms was a lifechanging experience for infantry officer Brandon Friedman during his time in the United States Army. “When I was in the service, in Iraq and Afghanistan, we didn’t do any business with the locals without doing it over tea. It’s just a social experience,” Friedman recalls.

Through these interactions Friedman grew to love tea. He also realized the opportunity to build community through the tea-drinking experience.

A decade later, inspired by his time in the service, Friedman launched Rakkasan Tea Company.

The name Rakkasan was inspired by both the Japanese word for parachutist and the US Army’s 101st Airborne Division nickname, in which Friedman served. The company’s mission is to rebuild and heal communities abroad and at home.

Rakkasan’s business model is based on two simple tenets. First, tea is only sourced from small, organic estates in post-conflict countries as a way to promote peace and economic growth. Second, Rakkasan actively hires US war veterans to run its facilities in Dallas, Texas, helping them to reintegrate into the workforce and learn new skills.

The company officially opened for business in November 2017, though Friedman had been working on the launch since January of the same year. During those first ten months, Friedman connected with several organizations including VetImpact, Georgetown University, and Bunker Labs, which helped him realize his vision of an international, smallestate tea company.

Last August, Friedman started a Kickstarter campaign. “I thought that the Kickstarter would just show some traction, that there were customers interested in the idea,” Friedman laughs. “I did not think that the Kickstarter would be successful.” Friedman ended up surpassing his $30,000 goal and was amazed by the backer response.

“People loved the idea.”

Rakkasan’s current product lineup includes tea from Nepal, Rwanda, and Sri Lanka. Friedman hopes to expand the product lineup in 2018 to include estates from Uganda, Laos, Myanmar, and Vietnam.

Summing up the appeal of his new business, Friedman points out “If you’re a tea drinker, you’re probably getting tea from places you’ve never had it from before ... and then there’s this idea that people want to buy products from places that are doing good. I think we’ve got a great combination here.” FC

FRESH CUP MAGAZINE | 27

IN HOUSE

Coffee with a Cop Unites Community Cafés serve as common ground for conversations between law enforcement and neighborhood customers.

M

arketing can take a variety of forms. Many small businesses use a mixture of paid advertising, social media, coupons, and other incentives, but there are other methods that not only promote your café, but also generate good will.

One such method is hosting a “Coffee with a Cop” event. These gatherings help improve trust and build relationships—one cup of coffee at a time.

The idea began in 2011, when members of the police department in Hawthorne, California, brainstormed ways to interact more positively with the citizens they served. They decided meeting local residents over a cup of coffee would help break

28 | FEBRUARY 2018 » freshcup.com

through barriers that had built up over the years.

To date, Coffee with a Cop events have been held in all 50 states at cafés large and small. Independent coffeehouses are ideal meeting places, providing an intimate, casual setting with a local connection to the community.

GETTING INVOLVED Emily Morningstar, owner of Morningstar Coffeehouse in Glendale, Oregon, says she was approached about holding one of these events by her town’s city clerk.

“We are in a tiny rural town, of about 900 people, without a great police presence,” Morningstar says.

“The clerk believed it would help our

business, but more importantly, it would give our citizens a way to feel more familiar and comfortable with our local sheriff.”

Morningstar agreed to hold the event. She was thrilled to see new faces in attendance, and even more encouraged when they made repeat visits to her coffeehouse.

Matthew Cooper, manager of Govan’s Coffee House in Gallatin, Tennessee, was also contacted by local officials. He experienced the same success as Morningstar and plans to have a Coffee with a Cop event every quarter from now on.

“Everyone who attended the event purchased something,” Cooper says. “It was also neat to see that some of the officers bought coffee for the guests.”

P HOTO COURTESY OF PATR ICK DUGAN ’S

By Heather Larson

Although Govan and Morningstar were asked to host these events, café owners can take the initiative and offer their business as a venue.

“Call your police chief and tell them about Coffee with a Cop in case they don’t know about it,” Cooper says.

“Hold these events and vary the times to reach as many potential customers as you can.”

P HOTOS COURTES Y OF COF FEEW ITHACOP.COM

BUILDING RAPPORT At Patrick Dugan’s Coffee House in Garden City, Kansas, manager Cassandra Gonzales says anytime someone new comes through the door, there’s an opportunity to make that person a repeat and loyal customer.

Gonzales says there is a distinct advantage in hosting Coffee with a

Cop events. “Inviting the public to communicate with our local law enforcement in a neutral location gave the community an opportunity to see that our police officers hold the same roles as the rest of us. They are our neighbors, fathers, mothers, sons, and daughters.”

Don’t be discouraged if attendance is soft at first, says Casey Cuthill, manager of Colectivo Coffee’s Bay View café and bakery in Milwaukee, Wisconsin. “If you hold Coffee with a Cop at regular intervals, like monthly, then you can get more of a following and a wider variety of people,” Cuthill says.

Coffee with a Cop events have gone so well for LostCoffee in Castle Rock, Colorado, that they’ve

hosted ten of them so far. Owner Scott Gaerte says it shows his community they’re open to all points of view and intent on creating an environment of mutual confidence and understanding.

According to one survey, 70 percent of Coffee with a Cop attendees reported a strong improvement in their feelings toward police after the events—even when they already had positive views of police.

The key to Coffee with a Cop’s success is that it opens the door for interactions outside of the crisis situations that typically bring law enforcement officers and community members together.

For more information, log on to coffeewithacop.com. FC

FRESH CUP MAGAZINE | 29

CAFÉ CROSSROADS

Hong (弘) Café 446 Shaanxi North Road

Jing’An District, Shanghai, China

By Laura Russell

30 | FEBRUARY 2018 » freshcup.com

P HOTOS BY L AUR A R US SEL L

S

hanghai bustles in exactly the way one might expect from China’s vibrant economic center. Modern skyscrapers dot the cloud line, while pedestrians bob-and-weave their way through the anticipated barrage of mopeds sharing their sidewalks. It’s no wonder one might need espresso to stay alert.

Venture off the main thoroughfares just down the road from the area known as the Former French Concession, however, and the vibe changes instantly. Tree-lined streets form a canopy overhead that’s both calming and utterly charming. Sounds morph from taxi horns and bike bells into clinking glasses and the laughter of friends. Stumbling upon a lively café here won’t be a problem, but choosing one might. High-quality coffee has solid footing in Shanghai.

What proves harder to find than simply a perfectly brewed cup, though, is a coffee shop that also roasts its beans on-site. Hong Café excels at both tasks. Part antiques store, part “coffee lab,” the welcoming space on Shaanxi North Road brings old and new together, much like Shanghai itself.

Hong Café’s roasting program exists under the watchful eye of a meticulous man known as “Big Blue (大蓝).” According to him, an excellent cup of coffee results from the amalgam of three factors: 60 percent of the quality attributable to the green beans, 30 percent to the roasting process, and the remaining 10 percent to barista skill. Consequently, Hong puts quite a bit of emphasis on the sourcing of their beans,

which hail exclusively from Latorre & Dutch or Ninety Plus. Once those beans are in-house, Big Blue handles all the café’s roasting needs, firing up the Diedrich as needed to keep freshly roasted beans stocked both for service and retail sale. (Hong Café packages beans in 100-, 200-, and 300-gram bags.)

As one might expect from someone with a penchant for details, Big Blue spends a lot of time tinkering.

“We created this shop like a lab,” he says. “There are two types of coffee: the coffee you need, like the one you drink when you first wake up in the morning, and the coffee you want.

Hong Café makes the coffee people want.” And while he applies a formulaic approach to making a successful cup of coffee, Big Blue credits the baristas as the key to making a great coffee shop.

“People can talk extensively about coffee,” claims Big Blue, as he pours samples of an Ethiopian Guji for

everyone around the bar to taste.

Sure enough, the conversation flows instantly, friends and strangers alike chiming in on the brew’s attributes.

Hong’s customers seem like an engaged bunch, many offering gifts of beans they’ve collected during recent travels. They know Big Blue will brew them up, eager to share and enlist opinions. It feels like a secret club, but everyone’s invited. Big Blue poses some questions to the group, “Where does this coffee come from? How does it taste? Is it ‘good’? How does it compare to the last one?” The opinions fly.

At the end of the day, he’s right.

A jolting cup of coffee can create a necessary start to anyone’s day, but a blend of product craft and the right people delivers an experience people crave. And at Hong Café, perfection may be the destination, but the journey will never end. As the tasting winds down, Big Blue’s words trail off, “We’re always testing, always making things better…” FC

BIG BLUE dials in the first shot of the day.

FRESH CUP MAGAZINE | 31

32

CRAFTing COCKTAILS w i t h coffee and tea by maggie hoffman

P HOTO BY A LEX HOLYOAKE

I

f you don’t have on hand any amaro, aperitivi, crème de cassis, Chartreuse (yellow and green), grapefruit liqueur, vermouth from three countries, or a panoply of bitters, that doesn’t mean you can’t make a fascinating, well-balanced cocktail at your café.

Even without a well-stocked bar, the world of contemporary cocktails is at your fingertips. All you need is a single distilled spirit, a few basic pantry staples, and two things you do have and already know so well—coffee and tea.

When gathering drink recipes for The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit, I found time and again that top bartenders turn to tea as a source of tannin, body, and flavor. Tea can take the place of fortified wines, bitters, and liqueurs—and at a fraction of their cost.

White and green teas offer a soft, malty, delicately grassy note, sometimes scented with jasmine, that serves as the ideal backdrop for drinks containing botanical gin and tequila.

Rooibos deepens earthy flavors such as strawberries and offers a nutty note that serves as a bridge between fruit and brandy-based cocktails.

Darjeeling, over-steeped until extra potent, but still almost wine-like in its richness, offers intriguing complexity when softened with honey and vanilla bean.

Earl Grey adds velvety tannins and bergamot flavors to a simple honey-sweetened whiskey drink called Barkeep’s Breakfast (see recipe, page 36)—and does the job of bitters without anywhere near the investment.

Similarly, thanks to a little chai, no Angostura (or pricey Italian amaro) is needed to spice up the Dreams of Assam (see recipe, page 35), a warming, cognac-spiked concoction enriched with stirred coconut butter, which is a popular smoothie ingredient these days.

Without tea, these drinks would be one-note and rather disjointed. The tannins in tea mirror and amplify the tannins that spirits get from oak-aging, connecting the dots for a well-rounded drink that’s more than just a simple sour or toddy. (Tannins also have a calming effect, adding to the cocktail’s relaxative effect.)

If I had to choose one non-alcoholic cocktail ingredient to crown MVP, it would be chilled coffee. Few non-alcoholic ingredients are so strident and easy to mix with. Chilled coffee cuts the sweetness of a cocktail masterfully, thanks to a bold, bitter note that’s usually provided by more expensive liqueurs. In addition to bitterness, coffee also can bring a cocktail over to the savory side, mingling beautifully with peaty smoke in the creamy On the Sly (see recipe, page 38).

The Tango Nuevo (see recipe, page 37) also takes advantage of coffee’s savory, leathery quality, balancing sweet honey and rich aged rum with cold coffee and smoked salt in a combination that’s quick to make but far from simple in flavor.

Note: If I’m not mixing these cocktails during daytime hours, I generally prefer to prepare them with decaffeinated teas and coffees, so as to not amp up any unsuspecting drinkers.

33

CRAFTING COCKTAILS

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K

DREAMS OF ASSAM Makes 1 drink | courtesy of Jesse Cyr

This soothing take on hot buttered rum gets its understated richness and subtle flavor from coconut butter—a mix of coconut oil

and pureed coconut meat commonly found in health food stores and smoothie shops. Rather than adding spices one by one, steep a spiced black tea bag in hot water, then add just enough Cognac (or rye, or bourbon) to warm from the inside out.

6 ounces boiling water 1 bag of chai or other spiced black tea 1½ ounces Cognac (such as Pierre Ferrand Cognac) 1 sugar cube or 1 teaspoon sugar 1 teaspoon stirred coconut butter* Pour boiling water over tea bag in a preheated mug and steep for 6 minutes. Remove the tea bag and add Cognac, sugar, and coconut butter, stirring until sugar is dissolved.

P HOTO BY R ACHEL G OR JESTANI

*Coconut butter often separates at room temperature, so it helps to warm the container gently in a microwave or bowl of hot water and stir it before you begin.

FRESH CUP MAGAZINE | 35

CRAFTING COCKTAILS

T HE BARKEEP ' S BREAKF AST Makes 2 drinks | courtesy of John Holzinger Earl Grey steeps in a jar of rye for several hours, infusing the whiskey with aromatic bergamot and earthy tea flavors. Stirred with fresh orange juice and honey, it makes an old-fashioned riff that’s citrusy, tannic, and delicately spicy. ¼ ounce honey ¼ ounce fresh orange juice 4 ounces Earl Grey–infused rye (see recipe) freshly grated cinnamon Combine honey and orange juice in a mixing glass and stir to loosen. Add infused rye and fill glass with ice. Stir until well chilled, about 30 revolutions.

Strain into 2 ice-filled rocks glasses. Garnish each glass with a light dusting of cinnamon.

EARL GREY INFUSED RYE Makes 8 ounces, enough for 4 drinks

T

8 ounces rye (such as Michter’s Straight Rye) 1 Earl Grey tea bag Combine rye and tea bag in a mason jar or other resealable container. Let sit at room temperature for 2–3 hours. Remove tea bag and strain through a fine-mesh strainer. Infused whiskey will keep for several months in a sealed container.

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T

T

T ANGO NUEV O

Makes 1 drink | courtesy of Andrew Moore If salted caramel affogato were a cocktail, this is what it would taste like. Dark roasted coffee and aged rum were made for each other, but

the really brilliant part of this drink is the addition of two pinches of smoked sea salt. One gets stirred in, the other is sprinkled on top of the ice just before serving. This drink practically turns your tongue upside down, hitting all the right notes—savory, salty, and sweet.

1½ ounces aged rum (such as Angostura 7 Year Old Rum) ½ ounce 1:1 honey syrup (recipe follows) ½ ounce unsweetened cold-brew coffee pinch of smoked sea salt splash of chilled club soda pinch of smoked sea salt and lemon twist Combine rum, honey syrup, cold brew, and smoked sea salt in a cocktail shaker and fill with ice. Stir until well chilled, about 30 revolutions. Strain over a big ice cube into

P HOTOS BY KEL LY PUL EIO © 2018

a rocks glass and add club soda.

a

Sprinkle a pinch of smoked salt on top of the ice cube and garnish with a lemon twist.

1:1 HONEY SYRUP Mix one part honey with one part hot water and stir until dissolved.

FRESH CUP MAGAZINE | 37

CRAFTING COCKTAILS

N

ON T HE SLY Makes 1 drink | courtesy of Jenna Jones

This recipe may read like the formula for a coffee shake, but it has layered flavors that aren’t hidden behind a sugar sludge. Cold brew creates a bitter backbone that’s shored up with a pinch of unsweetened cocoa. Allspice contribIslay like Ardbeg or Laphroaig on hand, sub it in for a quarter ounce or so of the spirit to add a touch of smoke. A sprinkle of cayenne adds a little buzz on the lips.

2 ounces blended Scotch (such as Famous Grouse or Pig’s Nose) 2 ounces unsweetened cold brew ¾ ounce maple syrup ½ ounce heavy cream 2 pinches ground allspice 1 pinch unsweetened cocoa 1 pinch cayenne pepper Combine Scotch, coffee, maple syrup, heavy cream, allspice, cocoa, and cayenne in a cocktail shaker. Fill with ice

and shake vigorously until well chilled and very frothy, about 20 seconds. Strain into a wine glass and garnish with a sprinkle of allspice and cayenne.

Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

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FC

SCOTCH PH OTO BY AND ER S NOR D; COLD BR EW P HOTO BY JOR IK BLOM ; BOOK COV ER COUR TESY OF MAGGIE H O FFMA N

utes a floral note, and maple a subtle sweetness. This drink works well with blended Scotch, but if you have a peaty

40 | FEBRUARY 2018 » freshcup.com

E

very year, Americans throw away an estimated 60 billion paper cups. Most of them— because they include a plastic liner—can’t easily be recycled or composted and ultimately end up in a landfill.

But alternative, earth-friendly foodservice disposables do exist. And, as demand for them continues to grow, they’re becoming more affordable and more readily available.

If the obvious environmental benefits of making the switch to sustainable packaging aren’t enough to convince you to replace your storeroom’s foam and plastic with paper and other plant-based products, consider this: It can also be good for business.

“Consumers have the expectation that businesses are doing the right thing,” says Sarah Martinez, director of marketing for Boulder, Coloradobased Eco-Products, a manufacturer in the sustainable foodservice packaging market. “Foodservice operators are recognizing that using environmentally preferable packaging offers a way to convey that they are being good stewards to the environment. Our products can literally be a green billboard in their customers’ hands, helping them build their brand.”

In some instances, opting for a sustainable alternative to the industry norm—say, a fully compostable hot cup with a lining derived from plant starch, versus a standard hot cup—can cost just a cent or two more per unit, says Ken Jacobus, CEO of Good Start Packaging, a Bedford, New Hampshire-based distributor of sustainable supplies for the foodservice industry.

For tea and coffee shops already committed to serving fair-trade, environmentally sourced beverages and foods, making an incremental investment over plastic for to-go and

FRESH CUP MAGAZINE | 41

SUSTAINABLE ON THE GO catering needs represents a natural extension of their business model and brand, Jacobus says.

“Plastic is highly over-engineered for its use in the foodservice industry,” Jacobus says. “It’s something that can last decades, but we only need it to last 20 minutes while we drink a coffee.”

ARRAY OF OPTIONS Today, it’s possible to find sustainable options derived from natural products for practically all of your foodservice needs—from compostable hot and cold cups, to wood-based stirrers and utensils, to bowls, trays, plates, and to-go boxes made from sustainable sources such as palm leaves, bamboo, wheat straw, sugarcane, or paper. (See sidebar at right.)

Many of the products are remarkable for their straightforward—and all-natural—approach to tackling waste. California-based Leafware, for example, offers a line of bowls, trays, and plates formed using naturally harvested, fallen palm leaves.

“No chemicals are added. We just add heat and water. That’s all we do,” says Noah Dwyre, Leafware’s regional sales manager.

Former agricultural byproducts can also now be utilized to create disposables. That’s the case with sugarcane plates and containers, which are formed from leftover sugarcane pulp, known as bagasse, which remains after harvest and had traditionally been burned in the fields as waste.

Even your trash can liners and carryout plastic bags can now go green via compostable options like Chicago, Illinois-based Renew Packaging’s Renew Bag, which is made from an all-natural film derived from plant and vegetable starches. In a compost setting, the bags can fully decompose in 90–180 days, says Camilo Ferro, Renew Packaging’s founder and managing partner.

When not in a compost facility, the bag breaks down on its own in about 12–14 months, without leaving any harmful chemical residues behind to leach into soil or groundwater.

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SUSTAINABILITY STARTS HERE While not an exhaustive list, sustainable foodservice packaging options currently on the market include: ECO-PRODUCTS (ecoproducts.com) • Compostable cold cups and lids • Compostable hot cups (insulated and non-insulated) and lids • Compostable food trays made of sugarcane paperboard • Compostable food sleeves • Sugarcane and wheat straw take-out boxes, plates, and bowls • Compostable cutlery • Compostable straws • Compostable liners and bags GOOD START PACKAGING (goodstartpackaging.com) • Compostable plastic cold cups and lids • Compostable paper hot cups and lids • Fiber and bamboo catering supplies • Biodegradable trash bags and plastic bags • Compostable straws • Fiber tableware • Palm leaf tableware • Bamboo tableware LEAFWARE (leafware.com) • Palm leaf dinnerware, including plates, bowls, and trays in an array of sizes • Sustainable birch-wood utensils RENEW PACKAGING (renewbag.com) • Renew Bag: plant-based compostable bag available in a variety of sizes and styles, including shopping bag, draw-string bag, and die-cut bag • Renew Liner: Compostable trash bin liner SEASIDE PAPER PRODUCTS (seasidepaper.com) • Java Jacket in sizes and styles to fit 8- to 20-ounce cups • Paperboard take-out and catering boxes in various sizes, dubbed SnackToGo and PackToGo

SUSTAINABLE ON THE GO

SERVING SUSTAINABLY AT BUUNNI COFFEE Buunni Coffee/Café Buunni 213 Pinehurst Avenue (at 187th Street) New York, New York www.buunnicoffee.com Hours: 6:30 am–7 pm, Monday to Friday; 7 am–7 pm, Saturday and Sunday Customers find it easy to be environmentally conscious at Café Buunni, an independent coffee shop in Manhattan’s Washington Heights neighborhood, where to-go cups of the shop’s small-batch, custom-roasted Ethiopian coffees are served in fully compostable hot cups from Good Start Packaging.

In fact, husband-and-wife co-owners Elias Gurmu and Sarina Prabasi select compostable options for all their café’s foodservice needs—from cups and cup carriers, to utensils, bakery bags, and compostable shopping bags.

“We’ve been using sustainable products from the beginning, since opening five-and-a-half years ago,” says Gurmu, who moved to New York from Ethiopia in 2011. “It might be a little more costly, but we know everyone is benefitting from it. People really like it. Our customers really appreciate what we do.”

Gurmu has sourced his sustainable products from Good Start Packaging since opening, and he plans to continue using Good Start as his primary supplier when he and Prabasi expand their operations to two new locations in 2018. “I will be working with them as long as I can—forever,” he says.

Gurmu says he sees no downside in making the switch from traditional options to more sustainable ones. And, he feels doing so fits into the café’s overall commitment, as outlined on their website, to “coffee-growing and buying practices that are good for people—growers and consumers—as well as for the planet.”

Recently, Gurmu worked with Good Start to put his Buunni Coffee logo on their compostable hot cups—a process he says was easy and painless.

“They print them for us and will even store them for us, and whenever we need them, they ship them,” he says.

By switching to compostable products, especially in a place like New York City, which has aggressively expanded its municipal composting services in recent years, Buunni Coffee is helping create a culture of sustainability—one coffee at a time.

44 | FEBRUARY 2018 » freshcup.com

“Europe has been about 10 to 15 years ahead of us on compostables, but we are now catching up, which is exciting,” Ferro says. “This is the future.

Oil has its place in society, but to use it to make disposable packaging is a complete waste of resources, now that we have the technology to utilize what Mother Nature has given us.”

In the United States, green foodservice products finally seem to be gaining market share, and new sustainable options—in terms of container materials, looks, shapes, and sizes—are being added all the time. “There’s a huge push now, based on the fact that everyone wants to be more environmentally conscious,” says Troy Ruscheinski, vice president of sales and marketing for British Columbia, Canada–based Seaside Paper Products, manufacturers of paperboard food-to-go boxes and the trademarked Java Jacket.

Currently, sustainable products are available through most major US foodservice supply distributors, such as US Foods and Sysco, as well as specialty green distributors like Good Start Packaging. Some companies, including Leafware, also do direct orders.

Before making the switch away from plastic and Styrofoam, café owners should first talk with their distributors to learn which sustainable products might best meet their individual needs and preferred price points. When looking for compostables, be certain to request BPI-certified compostable packaging, assuring that the product meets the minimum standards set by the Biodegradable Products Institute, Martinez says. “If it just says ‘green’ or ‘biodegradable’ you can actually end up getting stuff that may not be healthy for the soil,” she says.

An added bonus: most sustainable products can easily be branded with your shop’s logo, even in small-scale orders. “Custom printing can be done in quite low minimums,” Ruscheinski says. “You can basically get your own custom print.”

MARKETPLACE BENEFITS BEYOND THE LANDFILL Plant-based disposables are ideally suited for composting. In areas with composting facilities, their use can be a significant driver in keeping food waste, which the EPA estimates to represent at least 20 percent of municipal trash, out of landfills. In addition to the obvious benefit of saving landfill space, composting food scraps also promotes healthy soil and prevents organic materials from rotting in a landfill, where their decay emits methane, a harmful greenhouse gas, Martinez notes.

When food is served in compostable packaging, advocates say, composting becomes even simpler than recycling. Recycling requires sorting by material type and pitching food waste into a separate container, but when cafés switch to compostable packaging, the customer experience is streamlined and simplified: food waste and the sustainable serving materials can all go in a single composting bin.

Plus, the carbon footprint involved in manufacturing sustainable packaging—because they’re derived from renewable resources—is typically much lower than for plastic. Many producers of sustainable packaging, in fact, strive to have a net-zero or negative carbon footprint by planting trees or establishing wind farms, Jacobus says.

Even if your area doesn’t yet offer municipal compositing facilities, switching to sustainable packaging can still yield substantial benefits, including raising overall awareness about the types of trash we’re producing.

“There are a number of people who consider themselves environmentally conscious, but they don’t give enough thought to the amount of disposable plastic they use,” Jacobus says.

“When people start to see sustainable packaging in stores and in their everyday lives, they realize not only do they work as well—the coffee cup that’s compostable looks and feels and works like a regular coffee cup—but they start to think about their overall usage of disposables, as well. And maybe next time, they actually bring a refillable cup, which is even better [for the environment] than using a compostable cup.” FC

FRESH CUP MAGAZINE | 45

COUNTER INTELLIGENCE PARANORMALLY GREAT ESPRESSO Who would ever want to get their palm read when the Breville Oracle Touch can actually see into the future? Simply select what kind of coffee drink you would like to create using the crystal-clear display, and the Oracle Touch knows exactly what method, grind setting, amount, temperature, and timing the machine should be calibrated to. The perfectly extracted espresso and beautifully frothed milk allows at-home baristas to feel like masters of their own destiny. brevilleusa.com

THE FUTURE OF FOOD? Futurists and busy parents swear by Soylent because of the time it saves them by not having to eat, instead drinking their meals.

Soylent Cacao infuses the original nutrientpacked formula with chocolate, making meal replacement that much sweeter. Soylent also comes in a Cafe Line: flavors include Coffiest, Chai, and Vanilla, and all have about the same amount of caffeine as in a cup of coffee or tea. soylent.com

LADIES LOVE COOL JAVA

PALATABLE, PIGMENTED & POTABLE Create a menu of crayon-colored brews with Saku Tea’s line of vivid superfood latte powders. The powders are made from all-natural ingredients, such as beetroot, turmeric, and matcha, and they can be prepared hot or cold, with dairy, coconut, or any alternative milk, to create powerfully pigmented beverages with deliciously nutritious flavors to match. sakutea.com

TRY A LITTLE TENDER-GRASS The first shelf-stable, ready-to-drink bulletproof coffee, Grass Fed Coffee mixes grab-and-go convenience and delicious taste with vitamins, antioxidants, and healthy fats by the yard. A quick, vigorous shake before opening releases the buttery richness and coconut-tinged flavor (thanks to the addition of MCT oil), creating a velvety texture that goes down as smooth as an Otis Redding song. grassfedcoffee.com

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Mombie Coffee was founded by a mother of four who found herself relying on caffeine to stay energized and to avoid becoming a zombie. Her eureka moment came when she realized coffee could be even better when fortified with electrolytes. Speaking of girl power, Mombie beans are grown by women in Honduras, many of whom are survivors of abusive relationships and who are starting new lives for themselves and their children. mombiecoffee.com

fresh businesses & products HIGH TEA FROM COLOMBIA Colombian coffee has a world-renowned reputation, but what about Colombian tea? Bitaco’s loose leaf teas hail from the Andes Mountains, where several green and black varieties are grown at over 6,000 feet above sea level in the bio-geographic region of Chocó.

Each blend highlights the unique terroir found on the mountainsides, from the lush, vegetal greenery of the Amazon rainforest, to the fertile soil in which the tea is grown. bitacotea.com

CHEERI-OATS You might think that milk made from oats would produce something similar in taste and texture to morning breakfast cereal, but you’d be wrong. Sweden-based Oatly has perfected a plant-based alternative milk with a mellow, nutty flavor that’s won over many consumers in the EU over the past two decades, and now the company is expanding into the United States. A specially formulated Barista Edition foams with ease and has a texture that’s surprisingly similar to cream. oatly.com

FEEL THE PULL Espresso machines don’t get much more handcrafted than this. Pull lever espresso machines are engineered, designed, and manufactured in Yacolt, Washington, by artisans who create workhorse machines with every beautiful detail imaginable—from the stitching of Italian leather handle grips, to the jeweled pattern on every stainless-steel work surface. pullespressomachines.com

AMPED-UP SAMPLE ROASTER The Ikawa Sample Roaster makes it easy for roasters, green coffee buyers, and at-home coffee lovers to test 60-gram batches of beans in one consistent, quick, and portable machine. Users can experiment with fully customizable, programmable profiles to dial in their roast. An integrated smartphone app allows users to share roast profiles with anyone in the world. Clearly designed data profiles help translate samples into production roasting for any equipment. ikawacoffee.com

GET BIZZY WITH IT Available in caramel, vanilla, and original black coffee flavors, each two-ounce bottle of Bizzy Organic Cold Brew Double Shots provides 130–150 milligrams of caffeine. Shoot it straight, mix into smoothies or cocktails, or just add water for a regular-strength cup of joe. bizzycoffee.com

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TRADE SHOW & EVENTS CALENDAR FEBRUARY

MARCH

FEBRUARY 14–16 AFRICAN FINE COFFEE CONFERENCE & EXHIBITION Kampala, Uganda https://afca.coffee/conference/

MARCH

MARCH 22–24 MELBOURNE INTERNATIONAL COFFEE EXPO Melbourne, Australia internationalcoffeeexpo.com.au

APRIL

MARCH 4–6 INTERNATIONAL RESTAURANT & FOODSERVICE SHOW New York City, New York internationalrestaurantny.com

APRIL 5–8 COFFEE EXPO SEOUL Seoul, Korea http://coffeeexposeoul.com APRIL 12–15 LONDON COFFEE FESTIVAL London, England londoncoffeefestival.com

MARCH 9–11 AMSTERDAM COFFEE FESTIVAL Amsterdam, Netherlands amsterdamcoffeefestival.com

APRIL 18–19 RE:CO SYMPOSIUM Seattle, Washington recosymposium.org

MARCH 10–11 COFFEE & TEA FESTIVAL NYC New York City, New York coffeeandteafestival.com

APRIL 19–22 SPECIALTY COFFEE EXPO Seattle, Washington coffeeexpo.org

MARCH 15–17 NCA ANNUAL CONVENTION New Orleans, Louisiana ncausa.org MARCH 15–17 COFFEE & TEA RUSSIAN EXPO Moscow, Russia https://coffeetearusexpo.ru/en

APRIL 22–23 NW FOOD SHOW Portland, Oregon nwfoodshow.com

MAY MAY 19–22 NRA SHOW Chicago, Illinois show.restaurant.org

MARCH 16–18 COFFEE FEST Baltimore, Maryland coffeefest.com MARCH 17–18 SOUTHWEST COFFEE & CHOCOLATE FESTIVAL Albuquerque, New Mexico chocolateandcoffeefest.com MARCH 22–24 CAFE ASIA & ICT INDUSTRY EXPO Marina Bay, Singapore www.cafeasia.com.sg

48 | FEBRUARY 2018 » freshcup.com

JUNE JUNE 8–10 COFFEE FEST Denver, Colorado coffeefest.com JUNE 12–14 WORLD TEA EXPO Las Vegas, Nevada worldteaexpo.com

Go to freshcup.com/resources/fresh-cup-advertisers to view the Advertiser Index and the websites listed below.

ADVERTISER INDEX

ADVERTISER

CONTACT

ONLINE

PAGE

Barista Pro Shop

866.776.5288

baristaproshop.com/ad/fresh

Brewista

888.538.8683 mybrewista.com

35

Caskai

206.565.1955 caskai.com

39

Coffee & Tea Festival

631.940.7290

coffeeandteafestival.com

45

Coffee Fest

425.295.3300

coffeefest.com

4, 51

Coffee Kids

info@coffeekids.org

coffeekids.org

16

Curtis

800.421.6150 wilburcurtis.com

DaVinci Gourmet

800.640.6779

davincigourmet.com

5

FETCO

800.338.2699

fetco.com

2

Fresh Cup Magazine

503.236.2587 freshcup.com

15

Gosh That’s Good! Brand

888.848.GOSH (4674)

goshthatsgood.com

52

Grandstand Glassware + Apparel

800.767.8951

egrandstand.com/coffee

Huhtamaki

800.244.6382 us.huhtamaki.com

Java Jacket

800.208.4128

javajacket.com

Malabar Gold Espresso

650.366.5453

malabargoldespresso.com

27

Melbourne International Coffee Expo

61.3.9690.8766

internationalcoffeeexpo.com

13

Monin Gourmet Flavorings

855.FLAVOR1 (352.8671)

monin.com

Northwest Food Show

253.756.2121

nwfoodshow.com

34

Omaroo Coffee

info@omaroocoffee.com

omaroocoffee.com

16

SAKU Tea

360.820.3995

sakutea.com

22

SelbySoft

800.454.4434

selbysoft.com

9

Specialty Coffee Expo

562.624.4100

coffeeexpo.org

7

StixToGo

800.666.6655 royalpaper.com

45

TEA House Times, The

973.551.9161

theteahousetimes.com

45

Toddy

888.863.3974

toddycafe.com/wholesale

17

Torani

800.775.1925

torani.com/foodservice

World Tea Expo

866.458.4935

worldteaexpo.com

Your Brand Café

866.566.0390

yourbrandcafe.com

14

Zojirushi America

800.264.6270

zojirushi.com

11

17

23

9 43 6

3

24, 25 6

FRESH CUP MAGAZINE | 49

IN MEMORIAM

Remembering Steve Sullivan-Lanphier

C

offee roaster, trainer, green coffee seller, industry mentor, chef, and friend, Steve-Sullivan Lanphier passed away this past December after a long battle with liver cancer.

Steve’s legacy includes roasting tenures at Portland

Roasting Company and Caffé D’arte, multiple consultancies across the country, and much more. Through his work at BECCOR, Steve helped producers improve quality while facilitating trade directly from Brazil to roasters.

“Steve was passionate about all things coffee,” says Marie Franklin, director of quality and education at Caffè Umbria, who worked with Steve at Portland Roasting. “He was always up to taste, learn, or experience something new. I remember him best, though, as someone who was genuinely committed to people, lending his help and expertise freely for the betterment of their business or craft.”

“Steve had the most even, caring personality of anyone I have ever known in coffee—always smiling, always there to try to be of assistance,” says Bruce Milletto of Bellissimo Coffee Advisors. “I met him when he was the head roaster for Portland Roasting… He was always helpful to the point I truly thought he was the owner of the company. He never wanted to be in the spotlight but cared as much about coffee and our industry as much as anyone, ever.”

Matt Milletto, vice president of Bellissimo Coffee Roasters, echoes his dad’s sentiments: “Steve was incredibly kind and caring and always had a big smile. He was so passionate about coffee and the community, and was always the first to help out anyone who needed a hand. His legacy will live on through so many other coffee newbies and professionals who were lucky enough to call Steve a friend.”

Joe Mancuso, general manager at Caffe D’arte, also shares his reflections: “I’ve known Steve for almost 20 years. He was a wonderful man, phenomenal husband, and father.

From the green bean to retailer side, Steve passed on his knowledge and expertise, helping others to succeed in a challenging industry. Steve liked to have fun as well, he was a jokester, loved food—a genuine person. He will be greatly missed by all of us. As the industry becomes more mature, not many have had that full-scale knowledge. He was unique in that way.”

All of us here at Fresh Cup are deeply grateful for Steve’s erosity with which he shared his profound knowledge and passion for coffee, and the friendships he forged around the world. We will miss Steve dearly.

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FC

P HOTO BY JA N W EIGEL

kind-hearted nature, his dedication to the industry, the gen-

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