COOKING WITH MATCHA | AIRSHIP COFFEE | REWARDING CUSTOMER LOYALTY | BOLIVIA | HIRING STAFF
ALSO IN THIS ISSUE:
January 2018 » freshcup.com
The Business Directory PAGE 36
SIGN HERE
For Coffee Deaf baristas provide café service that speaks for itself PAGE 20
T H E M A G A Z I N E F O R S P E C I A LT Y C O F F E E & T E A P R O F E S S I O N A L S S I N C E 1 9 9 2
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FEATURES JANUARY 2018 | VOL. 27, NO. 1 | FRESH CUP MAGAZINE
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26
Reap the Rewards
Bolivia Bounces Back
Loyalty programs reward regular customers and benefit
Coffee exporter-turned-farmer Pedro Rodriguez is leading
business owners time after time.
the country’s return on the road to excellence.
BY JODI HELMER
BY STEVEN WALL
32
36
Three Steps to Hiring a Talented Team
Business Directory
This structured process will help you avoid common pitfalls
and tea industry in one easy-to-navigate guide.
when adding new employees to your team.
BY JENNIFER AUCK
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Your source for affiliated companies in the specialty coffee
DEPARTMENTS JANUARY 2018 | VOL. 27, NO. 1 | FRESH CUP MAGAZINE
#TRENDING Matchless Matcha: Seeing green is a good thing, and adding matcha to your menu is easier than you think. BY LUCIANA TOROUS
16 NINE BAR Sky’s the Limit: Airship Coffee pilots barista training program at Arkansas culinary school.
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BY LISA FLOREY
IN HOUSE Sign Here for Coffee: Deaf baristas staff cafés in Texas, South Africa, Washington State, and Jamaica, proving that espresso is the universal language.
20
BY SUSAN JOHNSTON TAYLOR
COUNTER INTELLIGENCE The Freshest Businesses and Products: From flavor capsules to steeped seaweed from Maine, the latest in
48
lever technology, and peace-promoting tea from Texas.
FROM THE EDITOR , Page 12 | CONTRIBUTORS, Page 14 | C ALENDAR , Page 46 | AD INDE X , Page 50
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FRESH CUP MAGAZINE | 11
FROM THE EDITOR DETERMINATION. PERSISTENCE. PATIENCE. CREATIVITY. FOCUS. EMPATHY. These are just a few of the individual and communal
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PETER SZYMCZAK, EDITOR
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ON THE COVER:
CORRECTION Photo captions on PAGE 69 of the OCTOBER 2017 issue misidentified Groundwork Coffee and Press Coffee Roasters. Both businesses were winners in the 2017 GOLDEN BEAN NORTH AMERICA coffee roasting competition. The correct captions are shown below:
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Press Coffee Roasters
Groundwork Coffee Company
Category: Espresso
Category: Chain Store/Franchise (Filter)
Melka Myers, barista at Paper Tiger Coffee Roasters in Vancouver, Washington, makes the sign for latte. Mimicking the movement of an old coffee grinder, her bottom hand stays still while her top hand, shaped into a “Bent L,” turns the crank.
Photo by Charles Gullung
EDITOR PHOTO BY CHA RL ES GUL LUNG PH OTOG R A PHY; TOP R IG HT P HOTO BY M ICH AEL BUT TERWO RT H
attributes businesses and their owners must constantly work at in order to succeed in today’s competitive marketplace. These attributes are impossible to master, yet we must try, and even when we think we’re pretty well dialed in, along comes a new competitor or trend that will force us to rethink our whole operation and reason for being. Work never ends, or as a wise friend once remarked, “There’s a reason why it’s called ‘work.’” Sometimes we must work to change our mindset, as is the case with the employment of individuals from the Deaf community. A few café owners—connecting the unlikely geographic dots of Washington State, Texas, Jamaica, and South Africa—have looked beyond a person’s inability to perceive sound and realized that these people can make a resonant contribution though meaningful work in the service sector. Read the inspiring story “Sign Here for Coffee” on page 20. Meanwhile, a new generation of coffee lovers is honing its craft in Bentonville, Arkansas, of all places. Best known as the birthplace of Walmart, the city is now also home to a progressive culinary school with a barista training program led by the youngest person to have achieved the highest levels of certification granted by the Specialty Coffee Association. Meet 19-year-old Rainy Bray of Airship Coffee on page 18 and be prepared to be inspired. In Bolivia, the Rodriguez family has worked diligently for more than 30 years to elevate the standing of a country that has long lived in the shadows of its massive coffee producing neighbors, Brazil and Colombia. Three decades in, their hard-won efforts are finally paying off, with Bolivian coffee now featured in single-origin offerings by notable roasters across the world. The New Year will put café owners, coffee and tea brands of all sizes, and affiliated businesses to the test in ways yet unforeseen. To get a leg up, we’re kicking off 2018 with a business-focused issue that not only provides an easy-to-follow, three-step guide to hiring a talented café team (see page 32), but also some compelling reasons to adopt a digital customer loyalty program (see page 24). Our second-annual Business Directory, starting on page 36, shows that you’re not in it alone. We hope you’ll use this valuable reference guide throughout the year to forge connections with like-minded businesses that are working hard to succeed.
MARKETPLACE
FRESH CUP MAGAZINE | 13
CONTRIBUTORS JENNIFER AUCK shares her top employment tips in “Three Steps to Hiring a Talented Team” on page 32. As owner of The Artisan Bookkeeper, a virtual bookkeeping service, Auck gives valuable time back to her clients by taking care of their ledgers and striving to help small businesses know their numbers and succeed. Learn more about her business at www.theartisanbookkeeper.com.
LISA FLOREY is a freelance writer who recently traded Chicago winters for the mild weather of northwest Arkansas. Florey has written for a variety of national and regional magazines and websites, including Equitrekking, Ozarks Hills & Hollows, and Watts of Love. In addition to writing about a new specialty coffee/culinary school partnership in this issue (see “Sky’s the Limit” on page 18), she’s also written about the Yellowstone backcountry, fly fishing, and Texas longhorns. See more of her writing at lisaflorey.contently.com.
Although JODI HELMER constantly misplaces paper rewards cards, the North Carolina journalist has never signed up for a digital loyalty program. But she’s starting to sweeten on them after researching the various web-based ways cafés are encouraging customers to make return visits and benefiting their bottom lines—check out “Reap the Rewards” on page 24.
It’s an unfortunate statistic that approximately 60 percent of people in the Deaf community are underemployed simply because of their inability to hear. To improve those numbers, several enterprising coffee businesses have set out to prove that Deaf people can thrive as workers in a café environment—read “Sign Here for Coffee” by SUSAN JOHNSTON TAYLOR on page 20. Taylor is a freelance writer based in Austin, Texas. Her writing has also appeared in The Atlantic’s CityLab, the Boston Globe, and Cheers Magazine.
LUCIANA TOROUS is the owner and founder of 3 Leaf Tea, a company that started in 2015 as an online business focusing on matcha, and later became a bricks-and-mortar tea café in Auburn, New York. Luciana’s love for finely ground green tea powder began after a friend brought her some back from Japan, inspiring her to travel there to try it straight from the source. In “Matchless Matcha” on page 16, Luciana shares cooking tips that draw out matcha’s unique taste in sweet and savory applications.
STEVEN WALL is a Dublin, Ireland–based storyteller and brand marketer. Over the past couple years, Wall has worked with Agricafe, the main sourcer, producer, and exporter of specialty coffee in Bolivia. In “Bolivia Bounces Back” on page 26, Wall provides an overview of Agricafe’s work to improve farming practices and raise coffee quality in the country.
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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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TRENDING
Matchless Matcha By Luciana Torous
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Last, but certainly not least, there’s the gorgeous pastel green color of matcha. As long as the other ingredients are light (think oatmeal or yogurt), matcha’s beautiful verdant shade will transform any dish or drink into a feast for the eyes—desserts, especially. Imagine a creamy vanilla ice cream with a hint of spicy ginger blended with matcha.
Matcha pairs with almost anything sweet. It adds another dimension to a rich chocolate cake, topped with matcha-infused buttercream. Blend matcha with cheesecake batter to create a stunning green masterpiece, the sweet tang of dairy contrasting with the bright grassy notes of green tea. Matcha-almond swiss roll, matcha white chocolate mousse—if you can
P HOTO BY LUCIANA TOROUS
A
s the owner of a tea company, I often get asked about ways to prepare matcha. A lot of people seem to have no idea that matcha is such a versatile ingredient. They assume that it is either complicated to use or that they can only brew it into a hot or iced tea. Oftentimes, customers will see the various tools for matcha preparation, like the bamboo whisk, and assume it is hard work to make matcha. In fact, creating matcha’s delicious umami-sweet taste is easy, and adding its vibrant color to a wide variety of dishes is also more simple than they imagine. For cooking or baking purposes, I usually recommend using a culinarygrade matcha that is more cost-effective than ceremonial-grade matcha. In general, it is not suggested to drink culinary-grade matcha on its own since the taste can be much sharper—although that is also what makes it shine through when mixed with other ingredients. Since matcha is the entire tea leaf stoneground into a very fine powder, there’s no steeping required. Whether making a hot drink or food, all you need to do is sprinkle it and mix well. Making an infused matcha dish can be as simple as sprinkling matcha on top of yogurt and mixing it in. Matcha adds a concentrated, rich flavor that complements many dishes, such as smoothie bowls, oatmeal, fresh fruit, and granola. Not only does matcha add a bright, sweet green tea flavor, it also adds nutrition with its antioxidants and amino acids, as well as an energy boost, which makes it a perfect addition to breakfast items and snack foods.
MATCHA CREPES 1 cup flour 2 tablespoons honey 1 cup milk (or milk substitute) 1 teaspoon vanilla extract 1 tablespoon matcha ½ teaspoon salt Whisk all ingredients in a bowl until mixture is smooth, and place in the fridge to rest for 30 minutes.
dream a dessert, chances are you can make it with matcha. It’s a bit trickier to work matcha into savory dishes, but not impossible. Although matcha is somewhat naturally sweet, it also has a secret flavor weapon—umami—that is unlocked in certain dishes. This unique flavor profile, described most commonly as “meaty” or simply “yummy,” allows matcha to pair with things like
creamy broccoli soup. Matcha can also be blended with pasta dough to create lovely ribbons of gluten that can be dressed with olive oil and fresh basil. You could also mix matcha into butter for spreading on toast, sautéing with vegetables, or baking into a savory herb scone. The lesson is, don’t limit matcha. It can shine in almost any food, sweet or savory. FC
Heat a small non-stick pan over medium heat. Spray with cooking spray and slowly add ¼ cup of batter into pan and swirl to make a thin, even coat of batter. Once the edges have set, and the crepe is slightly brown on the edges, carefully flip over the crepe. Once crepe is cooked on both sides, fill with your favorite toppings and serve.
FRESH CUP MAGAZINE | 17
NINE BAR
Sky’s the Limit Airship Coffee pilots barista training program at Arkansas culinary school
A
s the specialty coffee industry continues to experience exponential growth and venture beyond urban boundaries, the shortage of skilled, certified baristas is becoming more and more palpable. One cause for the labor shortage is a lack of barista training programs, especially outside large metropolitan areas. To solve this problem in Arkansas, a local specialty coffee roaster has teamed up with a new culinary school. Airship Coffee (airshipcoffee. com) has partnered with Brightwater: A Center for the Study of Food (www.brightwater.org) to integrate the Specialty Coffee Association’s
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certification programs into Brightwater’s beverage arts curriculum. HAVE COFFEE, WILL TRAVEL Based in Bentonville, Arkansas, Airship Coffee has been importing, roasting, and distributing direct-trade specialty coffee since 2009. Last year, the company expanded its focus to offer education, based on the belief that increased knowledge of specialty coffee will benefit not only specialty coffee shops, but also cafés and restaurants. Rainy Bray, Airship’s education coordinator and an accredited SCA instructor, has worked closely with Brightwater to blend the SCA’s Coffee Skills Program into the culinary school’s beverage arts curriculum.
Students who complete the intensive coursework will increase their coffee knowledge and gain an understanding of how coffee can elevate the overall culinary experience. Training is available in two formats: as an eight-week student class elective through the school, and as a traditional SCA full-day accelerated course format, tailored for trade professionals. Until now, Arkansas residents who wanted to become SCAcertified baristas had to travel out of state to Tulsa, Oklahoma, or Kansas City, Missouri, for training programs. Airship predicts the barista program at Brightwater will add as many as 50 certified baristas into the talent pool annually. Addition-
A IRS HIP PH OTO BY L IS A FLOR EY
By Lisa Florey
helps us reach dedicated students who are engaged in their craft.” Brightwater’s new 27,500-squarefoot space in downtown Bentonville’s market district features state-ofthe-art equipment. Since opening in January 2017, the culinary school has offered training in culinary nutrition, food and beverage management, and entrepreneurship. From a comprehensive culinary arts program, to modules that focus on artisanal foods, butchery, baking and pastry, and beverage arts, the school’s programming focuses not only on food as business, but also as art and wellness. Brightwater’s coffee lab provides an ideal setting for the comprehensive barista training courses, which cover everything from coffee’s history and cultivation, to current economics and advanced preparation methods.
BR IG HT WATER PH OTOS BY DAKOTA G R AF F
BRIGHTWATER AND BEYOND ally, the specialized training will filter down to other areas of the food industry. Brightwater’s beverage program director, James King, acknowledges the challenge of providing skilled workers to fill the demand. “It is one thing to have rapid growth in a region, but if you don’t have qualified employees to meet the demand, then the customer experience falls short of expectation and real progress stalls,” King says. As a business owner in northwest Arkansas’ fast-growing economy, Airship founder Mark Bray has firsthand insight into the need for skilled workers through his relationships with his wholesale buyers. “This program has the ability to accelerate the number of qualified specialty coffee professionals at a rapid rate. That’s the power of it,” Mark says. “At a class capacity of 30 students per semester, even if only half pass the certification, that’s adding 40 to 50 certified baristas per year. And for those entering the
foodservice industry as chefs, owners, and/or managers, the standard for coffee service will be elevated at their restaurants.” Coffee courses at Brightwater began with the fall 2017 semester and utilize the talents of accredited SCA trainers from around the country, under the leadership of Rainy Bray. The 19-year-old daughter of Airship’s founder, Rainy is a coffee wunderkind, the youngest person to have achieved the highest levels of certification in the SCA—both as an accredited instructor and barista. Involved with different facets of the specialty coffee business in one way or another since she was 15, Rainy has taught at the Coffee Expo in Seattle, traveled to coffee farms in Guatemala, and judged at the U.S. Coffee Championships preliminaries. “Coffee is a passion for me. Building a barista incubator program is a way to shape our industry and help establish northwest Arkansas as a hub for specialty coffee professionals,” Rainy says. “Partnering with Brightwater
Rainy’s plans for teaching extend beyond barista training at Brightwater. She will continue teaching and developing courses at Airship’s training lab for wholesale customers and inhouse employees. Hands-on sessions teach about the coffee experience from crop to cup, creating latte art, to upholding customer service values. Brightwater will also host classes and one-night events for coffee aficionados in the community. Airship’s crewmembers instruct the public in the art of coffee, teaching topics ranging from pairing coffee and food, to exploring coffee across different cultures. As for Rainy, she’s inspired by the unlimited opportunities that abound in her community and the world at-large. “I would like to be a part of the writing of the educational materials for the industry as a whole, not just for my own little space,” Rainy says. “The SCA doesn’t really have a ceiling. They always have a need for more people to be passionate about the industry and have knowledge to pour into it.” FC
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IN HOUSE
Sign Here for Coffee Deaf baristas staff cafés in Texas, South Africa, Washington State, and Jamaica, proving that espresso is the universal language. By Susan Johnston Taylor
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DEAF SINCE BIRTH, Melka Myers felt the calling to become a barista and hasn’t looked back ever since.
ordering based on drink selection,” Buchanan explains. Pepperbox sources coffee beans from Monteverde Plantation in Monteverde, Costa Rica, and the company recently launched an online subscription service for ordering coffee beans. Buchanan says the response from the local community has been great. “We have received many positive feedbacks on how different the concept is—not just the menu, but also our service using Deaf baristas,” he adds. HIRING THE HARD OF HEARING Even with the protections of the Americans with Disabilities Act,
the Deaf community lags behind the general population in its rate of employment. According to 2015 data from the U.S. Census Bureau, just over half (51 percent) of civilians with hearing issues were employed, and that number doesn’t account for the under-employed, those with hearing issues who are employed but in jobs below their abilities. Elsewhere in the world, job opportunities for the Deaf community can be even more rare, but other coffee ventures aim to combat unemployment and reduce stigma. I Love Coffee in Cape Town, South Africa, launched in June 2016 and recently opened a second location in May.
P HOTO BY CH AR LES GUL LUNG
W
hen I walk up to Pepperbox Coffee, a trailer parked by a gas station in Austin, Texas, the barista hands me a laminated order card and dry erase marker. I scan the menu, which includes cleverly named drinks like the Gold Digger (iced caramel latte with gold flakes) and the Dirty Harry (chai and espresso), before settling on a small iced chai. He writes out the total before swiping my credit card. As I gather my card and drink, he thanks me in American Sign Language, gesturing with one hand waving from his mouth towards me. Pepperbox’s slogan is “Coffee with a bang,” more a nod to its Wild West theme and strong espresso than an actual sound. Pepperbox is Austin’s first Deaf-owned coffee business, and it’s one of several coffee ventures around the world employing Deaf baristas. Co-owners Nicholas Buchanan and Mario Essig opened Pepperbox in February 2017. “We at first tried using a customer-facing ordering kiosk app, but it had a few problems,” writes CEO Buchanan in an email. “The most significant issue was it was not designed exclusively for our shop, as it was a generic app without any taste for specific controls. We wanted to create our own app; however, we’ve had to put that on hold for now.” In the meantime, the laminated order card system seems to work well for customers walking or driving up. “We strive to be as organic as possible in communication with our customers, creating a natural synergy through gesturing and card
P HOTOS BY THECOFF EEBLOG.CO. Z A
I LOVE COFFEE: Thembelihle Qezu (far left) shows off his handiwork; Lyndon Pietersen, Thembelihle Qezu, owner Gary Hopkins (below and with staff), and Samantha Nieman make the sign for “I love coffee.”
When owner Gary Hopkins learned about the challenges facing South Africa’s Deaf community, he brainstormed ventures that could help. He worked with South Africa’s National Institute for the Deaf to launch the country’s first Deaf-run coffee shop. “South African sign language isn’t recognized as a language,” Hopkins explains. “People have very little understanding of sign language. What was the easiest way to break the communication barrier? Sign language around coffee is relatively simple and [coffee is] what everyone loves. The idea leant itself very easily to a coffee shop.” Of the original three Deaf baristas hired, one remains with I Love Coffee and the other two have left to pursue other interests, but Hopkins puts a positive spin on barista turnover. “For us it’s very much a springboard,” he says. “A lot of our Deaf community have no opportunities available to them.” Both locations are in office buildings to give employees exposure to other types of jobs. I Love Coffee’s
FOR US IT’S VERY MUCH A SPRINGBOARD,” GARY HOPKINS SAYS. “A LOT OF OUR DEAF COMMUNITY HAVE NO OPPORTUNITIES AVAILABLE TO THEM.
first location inside of a gym, which was later demolished, featured a sign telling customers how to order from a Deaf person. “Look us in the eye and speak normally, point at the menu,” Hopkins explains. “We have a video that plays in the store which very easily teaches people how to sign for a cappuccino [or other drinks]. Most of our customers sign, but there are
those that just point. Our baristas are able to lip read.” In addition to I Love Coffee’s two locations, Hopkins says they also plan to open a roaster that will employ more Deaf people. “To roast coffee quires auditory skill [for first crack],” he explains, “but we’ve designed a solution that allows someone who’s Deaf to roast coffee.”
FRESH CUP MAGAZINE | 21
IN HOUSE
CHALLENGING MISCONCEPTIONS Deaf Can! Coffee in Kingston, Jamaica, is a Deaf-run roaster and mobile coffee shop that operates out of the Caribbean Christian Centre for the Deaf. Blake Widmer, who cofounded Deaf Can! with his wife. Tashi Widmer, says they hope to open a brick-and-mortar location in the future. For now, several of the Deaf baristas who’ve completed a coffee-training program alternate shifts at the nearby Café Vita. Early on, when the manager at Café Vita wanted to communicate with Deaf baristas, she’d ask Widmer to interpret. Now the Deaf
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and hearing employees at Café Vita use the WhatsApp messenger on their phones to communicate directly. When I Skype with Widmer and several of Deaf Can!’s employees, they were excited to share how well the concept works in challenging local preconceptions of Deaf people. “A lot of times people are shocked to see us doing something so professionally,” signs barista and baker Andreen Smith while Widmer interprets. “We use a visual menu. I take their order on a Square tablet and people find that attitudes are changing.” Of course, miscommunications can happen when customers don’t
know coffee terms. Smith recalls hearing a customer who wasn’t expecting his espresso to be so small. “The guy thought I was cheating him,” she says. “He thought it was a sample. I pulled it up on my phone and suggested trying an Americano. I just had to use a visual menu to teach him the difference between an Americano or a latte.” Before we sign off, Deaf Can!’s employees teach me the sign for coffee: One hand holds steady while the other pantomimes grinding coffee beans in a circular motion—visually captured in Deaf Can!’s logo. However you say it, coffee serves as a universal language.
P HOTOS COURTES Y OF D E AF C A N! COF F EE
DEAF CAN! COFFEE baristas are well-trained and ready to make your favorite drink.
MELKA MYERS signs “thank you” to a customer.
STRONGER THAN WORDS By Peter Szymczak
P HOTO BY CH AR LES GUL LUNG
M
elka Myers is a typical 20-year-old barista, working part-time while attending classes at a local community college. She loves her job, her co-workers and customers, though she will likely leave them all behind once she’s ready to transfer to a larger, more prestigious university. What makes Melka different from most other baristas, however, is that she cannot hear. So, when customers want to place their drink order at the counter, instead of words she beams a radiant smile and points to paper cups of various sizes until the desired one is selected, then hands over a laminated menu. When the customer points out what she wants, Melka makes the drink on the café’s Rancilio Classe 5 espresso machine. She hands over the drink and holds up the number of fingers matching the cost of the drink. Such unspoken exchanges are quite normal at Paper Tiger Coffee Roasters, where owner Kenny Fletcher trains Deaf high-school students to be baristas, and also blind students to be coffee roasters. Fletcher says it’s more than vocational training that the students gain. “Many of the students, when they first walk into the shop, are very timid and lacking self-confidence,” he says. “But after training, they hold their heads high. They engage with customers. It’s amazing to see the transformation.” Fletcher started training students about six years ago, shortly after opening Paper Tiger. The roastery/café is located about three blocks away from the Washington State School for the Blind. The school owned a small sample roaster that had fallen out of use. A school administrator asked Fletcher if he could service it, and the apprentice roaster program grew from there. Fletcher was uncertain at first, worried that teaching blind students how to roast coffee would be a challenge, although he quickly learned that his preconceptions were wrong. “It was all my mental hurdles. I Braille-labeled the whole machine. These kids are so excited to learn something new though—they pay attention! They learn the machine in two or three walkthroughs. Their mental mapping is very good. It’s inspiring to see how fast they sort everything out.” The Washington School for the Deaf, which is located across the street from Paper Tiger, was next to approach Fletcher. Since the roasting program had proven successful, maybe he could help train deaf students to become baristas?
PAPER TIGER COFFEE ROASTERS 703 Grand Boulevard, Vancouver, Washington 360-553-7900 papertigercoffee.com Hours: Monday–Friday 6:30 a.m.–5 p.m., Saturday–Sunday 7:30 a.m.–2 p.m. 2016 Golden Bean Bronze Medalist, Single Origin
Fletcher agreed, and for the past four years he has taught brewing skills to one or two Deaf students every semester. “It’s a lot of practicing how to properly pull espresso and steam milk,” he says. Melka took the training program three years ago. Her skills and attitude so impressed Fletcher that he couldn’t help but hire her. “Melka is just this wonderful, bubbly, bright personality. Her upbeat personality is just infectious,” he says. Melka, who was born in Ethiopia and adopted by US parents when she was nine, works the morning shift several days a week at Paper Tiger. “That’s what actually sparked her interest—being from the birthplace of coffee. It was immediate ownership,” Fletcher says. “I’m just so grateful for the amazing opportunity to work here,” Melka says. “Kenny has a big, big heart,” she signs, forming a heart with her two hands and placing it over her chest. Fletcher will be able to mentor more baristas once construction is finished at a training facility located at the School for the Deaf. Espresso Elegance, a local coffee catering business, donated a single-group espresso machine, and another donor provided funds to purchase a commercial coffee grinder. Whether roasting or brewing, working in specialty coffee is giving hope to individuals from a chronically underemployed segment of the population. “It’s an opportunity to see that they can contribute and work in an actual workplace scenario, as opposed to being on disability. Whether they go into the coffee industry or who knows, that’s almost beside the point.” Looking beyond coffee, Melka would like to start an entrepreneurial business—perhaps her own line of perfumes or beauty products. Makes perfect sense. FC
FRESH CUP MAGAZINE | 23
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t Rose City Coffee Company, customers can earn free drinks by asking their barista to punch old-school paper loyalty cards, or they can sign up for email notifications with codes to access special deals. The combination low-/ high-tech loyalty program appeals to a broader range of customers at the Portland, Oregon, coffee shop. “A loyalty program was important for us, not only to build business but to give back to our customers,” explains owner Christie Gryphon. “Our loyalty program isn’t the cause for someone to come in, but it’s a nice show of appreciation for our regular customers.” Loyalty programs are ubiquitous in the United States. Consumers hold 3.8 billion memberships in consumer loyalty programs—and the number of sign-ups continues to expand, increasing 15 percent over the last year,
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according to Colloquy, a firm that studies loyalty marketing. While most coffee shops still hand out paper cards and punch them each time a customer purchases a drink, others are launching creative efforts with an eye on increasing loyalty. NEXT-GENERATION LOYALTY PROGRAMS Digital punch cards are at the forefront of loyalty program innovations. Coffee shops like The Arrogant Bean in Butler, Pennsylvania, allow customers to collect digital punches and redeem rewards for free drinks. In addition to collecting digital rewards, the “Gregulars” who frequent the 27 Gregorys Coffee locations in New York earn a $5 credit for downloading the app, $5 in credit for every $50 spent, access to special promotions, and credits for sharing the app with friends. The extras offered via digital rewards programs allow coffee
shop operators to take advantage of diverse customer preferences. Retail Dive found that the majority of men joined loyalty programs to earn points and rewards, while most women joined to take advantage of discounts. Offering digital rewards helped Charlie Eisenstat, owner of Pour Cleveland, feel more comfortable allowing customers to earn free drinks. “I always wanted to do a loyalty program but I never felt comfortable with a [paper] punch card because we could have been taken advantage of,” Eisenstat explains. “With Square running the program, that can’t happen unless the site is hacked.” In 2017, Pour Cleveland signed up with Square to launch the digital offering, marking the first time the Ohio coffee shop allowed its customers to participate in a loyalty program. After purchasing nine drinks, customers earn a free drink. The program
proved popular with customers, according to Eisenstat. “It’s helped generate a lot of new business,” he says. As mobile advertising gains popularity—the market is expected to grow to $215 billion by 2021, accounting for 72 percent of digital spending, according to research firm Magna Global— text alerts are increasingly being incorporated into loyalty programs. Coffee shops including Dutch Bros. and Caribou Coffee send text messages to alert customers of special promotions and discounts, such as $2 lattes and two-for-one drinks. “Technology has made it easier to incentivize customers to come back,” Eisenstat says. “Whatever the cost of the reward, you make up for it with additional visits and sales.” STICKING TO TRADITION Operators don’t need to invest in high-tech offerings to benefit from
loyalty programs. Traditional paper punch cards can offer similar advantages. “We talked about going digital because we knew people lost loyalty cards, but we had a shoestring budget when we opened [in 2013] and could not add another monthly fee,” says Pat Curry, co-owner of Buona Caffe. Instead of launching a digital rewards program, the Augusta, Georgia, coffee shop opted to stick with paper punch cards. Over the last four years, Buona Caffe has built a robust loyalty program. Customers earn one punch for each drink purchase; after earning nine punches, loyalty cards can be traded for a free drink. Buona Caffe redeems between 10–15 loyalty cards every day. “Every card that’s turned in represents someone who has spent a lot of money with us,” Curry says. It also represents a new expense for the coffee shop—and it’s not just
the cost of the free drink that Buona Caffe has to consider. For each card that is turned in, customers take a new card and the cost of printing paper loyalty cards adds up. In fact, Curry believes printing costs might be on par with adding a loyalty program to an existing merchant account. “We know we could be using technology to do a lot more with our loyalty program,” she says. In 2018, Curry is considering adding Buona Caffe to the growing list of coffee shops embracing digital punch cards. Whether the coffee shop sticks with traditional paper cards or rolls out a new digital offering, Curry believes the results will be the same. “We knew from the very beginning that we wanted to offer a loyalty program as a way of building a regular customer base,” explains Pat Curry, coowner of Buona Caffe. “It’s the leastexpensive way to get customers excited about coming back over and over.” FC
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Coffee exports from Bolivia have steadily dwindled since 2009 and the pullout of the Cup of Excellence program. Coffee exporterturned-farmer Pedro Rodriguez of Agricafe (pictured with his daughter Daniela) is helping to reverse this trend and put Bolivia back among the world’s finest coffee producers.
B
olivia consists of five different climates, a varied terrain spanning Andes Mountains, the Atacama Desert, and Amazon Basin rainforest. Depending on which part of the country you are in, you could stand in subtropical moist broadleaf forests or cities located at 4,100 meters above sea level. Home to the largest deposits of gold and silver during Spanish rule, and containing the third largest salt flat in the world, Bolivia is blessed with abundant natural resources. But Bolivia is also recognized as one of the poorest countries in Latin America. Bolivia has always struggled to make a name for itself, due to internal and external factors, and it has always been in the shadows of its massive coffee producing neighbors, Brazil and Colombia.
If it were not for its mountains, the country would be covered in forests. The altitude of the mountains creates a cooler subtropical climate ideal for specialty coffee production. However, it also means there is limited space for agriculture, which makes the logistics of transporting crops through the mountains highly challenging. Ninety-five percent of the coffee in Bolivia comes from the Yungas region, located among lush and dense forestland at the entrance of the Amazon. For many years it has been isolated, only accessible by dangerous roads carved into the sides of mountains with perilous drops hundreds of meters down. Known as “Death Road,” the way to the Yungas was once a one-lane road with blind, hairpin corners accepting two-way traffic, on which many people died. It was a huge limiting factor for farms located along this route. However, after a 20-year plan, a motorway now connects some of this route to the cities, making transport of goods easier. The Death Road has become a huge tourist attraction, cycled each year by thousands of tourists. The origins of coffee in Bolivia can be traced back as far as 1880, when all the production could be linked to a few large landowners. In 1991, a land reform reallocated land to the indigenous people who 26 | JANUARY 2018 » freshcup.com
P HOTO BY JE NNY BO IST
REBIRTH OF A NATION
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Bolivia Bounces Back once owned it. This resulted in the large farms being broken down into smaller ones, between 1.5–10 hectares, and distributed between 23,000 families, many of whom had never worked in coffee before. After the land reform, Bolivian coffee experienced a boom. Bolivia’s harvest season runs from May through September, which is different from other Latin American countries and gives it an exportation advantage. Ideal weather and the introduction of the Alliance for Coffee Excellence’s Cup of Excellence program meant coffee exports reached an all-time high. However, history has shown all booms must have a bust, and this is exactly what happened in Bolivia.
Pedro Rodriguez first entered the coffee industry 30 years ago. With a passion for agriculture, he left his banking job and started Agricafe. Initially starting out in the exportation of commercial coffees, Agricafe joined a program set up by the United States Agency for International Development and the United Nations, aimed at combating the exports of cocaine. The program sought farmers to leave the dangerous coca industry and instead harvest alternative crops such as fruits, vegetables, and specialty coffee. Agricafe worked on the coffee side, setting up and running wet and dry mills to process the region’s berries, and, with the support of these organizations, offered coffee plants, trainings, and financial support to farmers. The addition of the Cup of Excellence a few years later introduced Bolivia to the world. Finally, specialty coffee roasters had a chance to discover the unique flavors Bolivia had to offer. In 2009, USAID left Bolivia and the Cup of Excellence competition came to a halt. The training and support network farmers had relied on also went away. Mix this with the entrance of La Roya, or leaf rust, and Bolivian coffee was in a state of turmoil. Accustomed to seeing their coffee grow without much work, like most other crops in the region, producers only entered their farms during the harvest season. This resulted in completely infected farms and a massive reduction in production.
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P HOTO BY JENNY BOIST
THE RISE AND FALL OF BOLIVIAN COFFEE
Struggling to put food on their tables, farmers were faced with a choice: to continue with underproducing farms, to abandon coffee in favor of alternative crops, or to leave the countryside for the cities. Some chose to leave coffee; many others returned to planting coca. As a result, over the last ten years, exports have decreased continuously. Bolivia exported around 70,000 bags in 2010, saw its volume drop to 22,000 bags in 2016, and is now facing the realistic possibility that coffee may disappear altogether. The long-term result of the Cup of Excellence is that Bolivian coffee is known and loved around the world. There is a core group of roasters that support Bolivian coffee and want to see it prosper. As long as there is demand, specialty coffee production will still continue. However, there are no supports from the government or national agricultural bodies for coffee farmers, and previous grants allocated to coffee have been transferred to coca. To counteract floundering production, Agricafe decided to tackle the problem head on.
Several smaller farms were purchased and similar results followed. Agricafe now owns eight small-scale farms in the Yungas region, and the company has taken another step by starting a plantation in the region of Samaipata. While only fruits, vegetables, rice, and wine are known to grow well here, a coffee experiment began. Although coffee was never before grown here on a commercial scale,
the first harvest proved successful. Agricafe purchased more land and introduced Geisha and Bourbons, which are known to grow well, and started an experimental garden with 50 varieties. Should this experiment work, Agricafe would have the potential to completely change Bolivian coffee by hugely increasing the quantity of high-quality coffee and offering a wider sample of flavors. This is not
P HOTO COURTESY OF AG RI C A FE
BOLIVIA’S FRESH START In 2012, the demand for Bolivian coffee was growing, yet production was dropping. After 25 years of solely sourcing coffee for exportation, Agricafe acquired land in response. The first farm, La Linda, was bought. Java, Typica, and Caturra were trialed. Mistakes were made in the beginning, but persistence and the knowledge of Pedro Rodriguez’s son, Pedro Pablo, who studied agriculture in Honduras, meant that La Linda succeeded.
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Bolivia Bounces Back
TEACHING HOW TO GROW ‘MAGIC BEANS’ Agricafe’s unique way of growing coffee soon raised questions from producers, many of whom thought that Pedro was growing “magic beans.” A demand for information soon followed, and producers demanded help to achieve the same results. Initially, Agricafe was reluctant. In previous years, they had tried setting up programs offering financial support to purchase seeds or
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nutritional fertilizer, and even ran a classroom-based course. Enthusiasm almost always faded away and the money was used for other purposes. Pedro and Pedro Pablo had the idea to set up a hands-on, in-the-field educational program run like an academic course. The Sol de la Mañana program was born. The program would run for three years, over the cycle of planting new trees to the first harvest. First the producers worked on setting up a nursery and growing brand-new crops. Then came the removal of heavily infected crops, nutrition of the soil, and replanting trees from their own nurseries. The producers taking the course were skeptical at first. Many had been working in coffee for between 20 and 40 years and didn’t trust the methods used by Agricafe. However, as the results of the nursery were seen, producers began to believe. It then became easier to talk about and show methods like pruning, soil nutrition, and selective picking. A change occurred. In the beginning it was Pedro Pablo who did all the talking. After a while, the producers came to him and his farm manager to ask specific questions. This has been the real success of
the program—the power has been returned to the producers. SCALING UP PRODUCTION Issues arose during the program. Many producers discussed the lack of results from using nutritional fertilizers. After investigation, Pedro Pablo discovered they were using an uncertified brand, the only one available in the local town. Agricafe decided to import high-quality certified nutritional fertilizer and sell it on to the producers at a heavy discount. This process involved months of applying for a license allowing Agricafe to sell fertilizer. Agricafe also offered discounts on purchasing new seeds. Without these supports, many producers could not have continued with the program, as they could not afford to do so. 2017 was the first year of harvest for the first ten producers of the program, with another 50 producers due for their first harvest in 2018. So far, the results have exceeded expectations, with both quality and quantity increasing. The aim is for this program to establish long-term relationships with producers and to introduce new techniques and methods for farming where applicable. Agricafe’s goal is for Bolivian coffee to persist and be enjoyed around the world. FC
P H OTOS COUR TESY OF AGR IC AF E
only an opportunity for Agricafe but also for other farmers in the region. Most Bolivians have a strong desire to hold onto traditional customs, which leads them to distrust companies. In the beginning, Pedro found this attitude difficult to work with, since local producers didn’t want to sell their beans to a company. Pedro had to put in a lot of time and resources into building relationships with producers and community leaders. His work over the last 30 years has allowed him to set up his first farm of three hectares as an example for the community. Now recognized by their peers and the local farmers, Agricafe has quickly become the ambassador of a high-quality coffee in Bolivia by applying modern farming techniques and standards.
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starts with placing an emphasis on the word “team.” It adds value to your employees by fostering an attitude of teamwork. Before you advertise for a position with your team, you should have a detailed job description that includes duties and shift requirements. By being detailed in your expectations, you will have begun to eliminate those who don’t fit your needs. A three-part interview, when done efficiently and correctly, will help managers to make the most of their time and be prepared.
STEP
1
THE 15-MINUTE PHONE C ALL
Fifteen minutes is all it takes to make a first impression. Use this time to introduce yourself and cover the job description. Ask the potential team member, “Can you perform the job requirements?” A cashier needs to be attentive for a long time, and a barista needs to have basic knowledge of brewing. Be honest about the job. When you change details, or compromise on the job
P HOTO BY NATH AN DUM L AO
I
need to hire someone, but I don’t have the time,” many new business owners say to themselves. When in fact, they don’t have time not to hire someone. Why wait until you are working 60 or 70 hours a week trying to keep up? By then, it may already be too late. In a desperate rush, you might hire one or two people who don’t work out because you didn’t have time to train them properly. Hiring team members requires a more structured approach—and
requirements because you need someone now, you begin to sabotage your business. After confirming that the potential team member is capable of doing the job, schedule a time for an in-person interview. Choose a time when you can be solely focused on the applicant. Trying to interview while working implies to both your applicant and customers that they are not important enough for your attention. STEP
2
THE 30-MINUTE INTERVIEW
P HOTO BY NICK MACM IL L AN
When asking the right questions, 30 minutes is all you need. Have the applicant’s resume in hand and make sure you have read it before they get there. Meet in your office or a private room where customers and staff aren’t tempted to interfere with the interview. You should be actively interviewing—not watching the cashier to see if she got the order right.
Interview questions are an art, and they can work for you or against you. “Tell me about yourself?” is an invitation for an applicant to spend 15 minutes talking about his family or a recent vacation. Openended questions, in contrast, are great for allowing the applicant to think on the spot and reveal their true strengths and weaknesses. Instead, try asking, “Tell me about your best boss ever,” or “Tell me about a time you made a mistake and what you did next.” Ask questions that pertain to the business, such as “How do you like your coffee?” If their answers ring true and fit the job description, make a note to schedule a third interview. If not, thank the interviewee for coming in and let them know you will notify them by a set date about a third interview. If they don’t hear from you by then, that means they didn’t move on. You may have heard the term “ghosted.” Have you ever applied for a job, certain that you and the
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3 Steps to Hiring hiring manager had a bright future together? But then you notice that the listing has disappeared from the company’s website, and a new face has appeared on the café’s team. That’s being ghosted— and it’s upsetting as anything. Ghosting applicants is both unprofessional and lazy. Remember, you want to retain them as customers after an interview. STEP
3
THE DECISION
Discuss how the applicant would handle reallife situations: a lengthy line of waiting customers, cleaning up spilled drinks, and running a cash register during a rush. Having this conversation while walking through the café will give them clear expectations. The last step is to decide on an applicant and let others know they didn’t get the job. Confrontation is something that hiring managers shy away from; however, being professional and letting applicants know that they did not get the job is being proactive. Thank them for coming in. If they were qualified but not the top candidate, you can ask if you may keep their application on file for the future. While hiring the right person takes time, in the busy life of a small business, it is better to take the time and deliberately work through each step rather than rush through them. Ultimately, you will save time and money by being prepared and thorough. FC
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P HOTO BY NATHA N DUM L AO
During the third interview, it’s important to get another person’s perspective on the applicant. Bring in a trusted co-owner or another team employee. What you want is someone who has knowledge of your café business to see if they agree with your assessment of the candidate. This interview should take no more than 30 minutes. One more time, make sure that the applicant knows the job description and what will be required of them. Walk the applicant through your café while emphasizing these facts.
BUSINESS DIRECTORY LET’S WORK TOGETHER! The 2018 Fresh Cup Business Directory provides quick access to the commercial world of specialty coffee and tea. Categorized by primary business focus, these companies offer exceptional equipment, services, education, and affiliated products. Listings are also available online at FRESHCUP.COM under the Business Directory tab.
CATEGORIES BEVERAGES, MIXES & MILKS BUSINESS SERVICES
CAFÉ EQUIPMENT & SUPPLIES COFFEE ROASTERS
EDUCATION & TRAINING FOOD
36
GREEN COFFEE
37
NON-PROFITS & NGOS
38
POS & LOYALTY PROGRAMS
44
41
ROASTERY EQUIPMENT & SUPPLIES
44
42
SYRUPS, CHOCOLATES & SWEETENERS 44
42
TEA, TISANES & CHAI
43 43
45
BEVERAGES, MIXES & MILKS BIG TRAIN 800.244.8724 bigtrain.com For over 20 years, Big Train has been a worldwide leader in frappe and chai mixes for the foodservice industry. Blend, pour, and serve!
CAFFE D’VITA 909.591.9493 caffedvita.com Our premium beverage mixes are now available for your café. Choose from our popular base mixes, blended ice coffees, chai lattes, fruit cream smoothies, cocoas, and specialty products.
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CAPPUCCINE 800.511.3127 cappuccine.net Cappuccine® supplies frappe mixes to independent coffeehouses, specialty coffee and bakery chains, gourmet chocolate chains, and four- and five-star hotels worldwide.
GOSH THAT’S GOOD 888.848.4674 goshthatsgood.com Serve unique, high-quality flavors in your coffee shop. The industry’s best Sugar-Free and Original Chocolate, Caramel, Hazelnut, Vanilla, Matcha, and blender base. Free samples!
BEVERAGES, MIXES & MILKS JUICE BAR SOLUTIONS 844.782.4212 addascoop.com Need a Boost?
MILKADAMIA/ JINDILLI BEVERAGES, LLC 630.861.2102 milkadamia.com Milkadamia is the award-winning, regeneratively farmed macadamia milk. We’re for trees, and we’re for soil, too.
BUSINESS SERVICES STICKER YOU 514.913.2358 Stickeryou.com Brand your coffees with durable, waterproof, custom labels. Order in any size, any shape, and any quantity. Make sure your products look as good as they taste!
UNISHIPPERS OF MONTANA 800.506.5535 unishippers.com/montana/ Save money on motor freight and UPS parcel shipping. Our network of 40 local, regional, and nationwide carriers can reduce your cost of shipping green coffee or any cargo.
MOUNTAIN CIDER COMPANY 800.483.2416 mountaincider.com 100% real, 100% natural, 100% shelf-stable, spiced apple cider concentrate from that friendly family in Vermont.
PACIFIC FOODS 503.692.9666 pacificfoods.com/foodservice World-class baristas help craft our Barista Series™ line of plant-based beverages. Subtly flavored, each steams to create great texture: Almond, Coconut, Soy, and new Rice.
SMARTFRUIT, INC. 718.672.1000 drinksmartfruit.com 100% real fruit purees with no added sugar, boosted with superfoods to sustain a healthy lifestyle. Ideal for smoothies, juices, frappes, parfaits, Italian soda, tea, chai, lemonade, and much more!
BUSINESS SERVICES BELLISSIMO COFFEE ADVISORS 800.655.3955 coffeebusiness.com Helping you succeed in the specialty coffee industry.
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BUSINESS DIRECTORY
CAFE EQUIPMENT & SUPPLIES AEROPRESS 650.493.3050 aeropressinc.com The AeroPress coffee maker utilizes a breakthrough in the coffee brewing process to yield the smoothest, richest coffee that you have ever tasted.
BARATZA 425.641.1245 baratza.com Innovative precision burr grinders that are reliable and easy to use, and deliver exceptional cup quality for the home or café.
BARISTA PRO SHOP 866.776.5288 baristaproshop.com Barista Pro Shop is a specialty coffee distributor supplying the industry’s premier products and resources from over 70 brands, combined with exceptional customer service from experienced baristas.
CURTIS 323.837.2300 wilburcurtis.com Curtis is synonymous with a full line of the most advanced, top-of-the-line commercial coffee brewing equipment, iced tea brewing systems, and specialty beverage dispensers.
CUSTOM CUP SLEEVES 888.672.4096 customcupsleeves.com Get your own logo custom-printed on highquality coffee sleeves made by Java Jacket with no minimum order.
DITTING USA 810.367.7125 ditting.com Swiss-precision, high-quality, low-maintenance commercial and industrial coffee grinders.
EASTSIGN INTERNATIONAL BODUM 800.23.BODUM (26386) bodum.com Visionary innovation for more than 70 years. Renowned for its iconic French press coffee maker and Scandinavian design aesthetic, BODUM® has grown into a global housewares brand with distribution worldwide.
BREWISTA 888.538.8683 mybrewista.com Brewista designs, manufactures, and distributes products for the specialty coffee and tea industries. We provide the tools that allow professionals and home use consumers make the best brewed beverages possible.
BUNN 800.637.8606 bunnomatic.com/commercial-products Bunn is a partner you can count on for profitable, reliable beverage equipment and great service wherever you serve customers around the world. Quality beverage equipment and comprehensive service worldwide.
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214.384.8768 eastsign.com Manufacturer of single-serve filling equipment and packaging for coffee, tea, solid powders, and liquids featuring nitrogen flush capability and roll film sealing.
ESPRESSO ME SERVICE 877.215.0715 espressomeservice.com Espresso Me Service is your one-stop resource for sales and service for many types of commercial espresso machines and brewing equipment in Washington and Oregon.
ESPRESSO PARTS 800.459.5594 espressoparts.com “Worldwide Specialty Coffee Supply.”
FETCO 800.FETCO.99 (800.338.2699) fetco.com FETCO, a pioneer of coffee extraction for the past 30 years.
CAFE EQUIPMENT & SUPPLIES FIFTY / FIFTY BOTTLES 503.855.5080 fiftyfiftybottles.com Let’s get personal! Put your design on any of our products to promote your brand the best way we know how!
FINUM NORTH AMERICA CORP 49 (0) 40 734 24 0 finum.com Finum®, accessories for tea, coffee and spices.
HUHTAMAKI 913.583.3025 us.huhtamaki.com At Huhtamaki, we’re global specialists in packaging for food and drink, dedicated to making every consumer experience enjoyable, consistent, and safe.
JAVA JACKET 800.208.4128 javajacket.com A family-run business since 1991, Java Jacket is the original recycled, best insulating coffee cup sleeve on the market. Over four billion sold.
GRANDSTAND GLASSWARE + APPAREL 800.767.8951 egrandstand.com Grandstand is your partner for custom decorated glassware, apparel, promotional items, and creative services. We’re committed to providing superior quality, excellent value, and top-notch service.
JOETAP & MICRO MATIC 866.327.4159 micromatic.com/joetap You can’t charge premium prices if you don’t serve a premium product—consistently. Cold brew and nitro cold brew equipment for every occasion.
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BUSINESS DIRECTORY
CAFE EQUIPMENT & SUPPLIES KLEAN KANTEEN 800.767.3173 kleankanteen.com Tailor a custom bottle program that’s right for your company—one that will inspire your employees and customers, green your operations, and help your bottom line.
KRUVE info@kruveinc.com kruveinc.com The world’s first coffee sifting system designed specifically for the home brewer. Used by worldchampion brewers and baristas, the KRUVE Sifter guarantees competition-level quality from the comfort of your kitchen.
NORTHWOODS JEWELRY CO. 715.848.5000 northwoodsjewelry.com Wisconsin’s unique custom design fine jewelry store—the home of Cool Beans coffee bean jewelry.
PROMAC USA 844.776.6221 promac-usa.com Since 1982, Promac produces professional espresso coffee machines technologically advanced, easy to use, and with a high competitive quality/price relationship.
PUMPSKINS 877.994.4600 pumpskins.com Catch their eye with beautifully branded overlays for your beverage dispensers and equipment. Pumpskins are custom-fit, durable overlays that protect your equipment and image.
RETAIL MUGS 970.222.9559 retailmugs.com Sell one travel mug a day and you can make a few hundred bucks extra every month. Imagine if you sold more. Quality drinkware since 2002.
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SERVICE IDEAS 800.328.4493 serviceideas.com Since 1946, Service Ideas has been an innovative worldwide provider in the service industry. Specializing in air pots and servers for the coffee and tea industry.
STIXTOGO 800.435.6789 stixtogo.com The #1 provider of spill-proof solutions for the hot beverage market, in over 30,000 stores worldwide. Reusable sticks plug a standard coffee lid to eliminate splashing and spilling.
TODDY 888.863.3974 toddycafe.com For over 50 years, Toddy cold-brew systems have delighted baristas, food critics, and regular folks alike by producing a smooth, low-acid concentrate ideal for hot or iced coffee!
VESSEL DRINKWARE 855.883.7735 vesseldrinkware.com We offer a full spectrum of BPA-free, custom, reusable drinkware in a variety of sizes and materials. Our products are designed to promote sustainability by offering well-made, functional drinkware items.
VISSTUN 800.401.2910 visstuncups.com Specializing in hi-definition, full-color custom containers: reusable plastic cups, single-use paper cups, and food packaging options at low minimums and quick turnaround. Create a big brand look that drives business!
YOUR BRAND CAFE 866.566.0390 yourbrandcafe.com Your Brand Café offers custom printing on disposable hot and cold cups, coffee sleeves, glassware, and more.
CAFE EQUIPMENT & SUPPLIES ZOJIRUSHI AMERICA CORPORATION 800.264.6270 zojirushi.com Zojirushi provides an assortment of products including vacuum-insulated creamers, carafes, glass and stainless lined air pot and gravity pot beverage dispensers, water boilers, and coffeemakers.
COFFEE ROASTERS BLACK OAK COFFEE ROASTERS 866.390.1427 blackoakcoffee.com Enjoy your coffee! At Black Oak, we’re sharing something as unique as what’s in our Mendocino County backyard—beautiful, distinct coffees that inspire wonder and deliver some welcome delight.
COFFEE ROASTERS BLIND COFFEE ROASTERS 503.969.9873 blindcoffeeroasters.com It is all about the taste and smell. Four-time Golden Bean North America medal winner! Micro batches roasted to order.
CAFFÉ D’ARTE 800.999.5334 caffedarte.com Caffé D’arte produces exceptional Italian coffees, including our wood-fired blends. Our principles of quality, passion, and tradition are paramount in all of our roasts.
CARAVAN COFFEE 800.875.5282 caravancoffee.com For over 20 years in the specialty coffee industry, Caravan Coffee has been committed to sourcing, roasting, and brewing our coffee with intention.
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COFFEE ROASTERS CHOCOLATE FISH COFFEE ROASTERS 916.451.5181 chocolatefishcoffee.com Sacramento-based, Golden Bean award-winning coffee roaster/retailer. Leaders in “Making Coffee Approachable” and having direct producer relationships, allowing us access to the best-tasting coffees.
COFFEE PLANET USA 310.880.5337 coffeeplanet.com 100% arabica coffee sourced from the world’s best coffee farmers.
LIZZY’S FRESH COFFEE 208.806.0212 lizzysfreshcoffee.com Roasting to order from the world’s best coffees.
MALABAR GOLD ESPRESSO/ JOSUMA COFFEE CO. 650.366.5453 malabargoldespresso.com When lattes and cappuccinos start with Malabar Gold Espresso, your customers won’t need to add sugar or want to use syrups!
PEERLESS COFFEE & TEA 510.763.1763 peerlesscoffee.com Peerless Coffee & Tea in Oakland, California, is recognized as the national award-winning premier craft coffee roaster for the hospitality industry and coffeehouse chains.
EDUCATION & TRAINING ACADEMY OF COFFEE EXCELLENCE 757.565.1400 academyofcoffee.com Premier coffee training and education center offering training and certificate programs in all facets of the coffee supply chain. Roasting, sensory analysis, brewing, and green coffee.
AMERICAN BARISTA & COFFEE WORKSHOPS 800.655.3955 coffeebusiness.com For more than 25 years, ABCW has set the standard for education in the specialty coffee industry.
FRESH CUP MAGAZINE MR. ESPRESSO 510.287.5200 mrespresso.com/wholesale/ The Oakland-based Di Ruocco family has been a trusted source for Faema espresso equipment, Italian-inspired espressos, and exceptional oak wood-roasted coffees since 1978.
503.236.2587 freshcup.com Since 1992, Fresh Cup Magazine has documented the specialty coffee and tea industry. Our mission is to help café owners thrive and inform our international readership.
THE TEA HOUSE TIMES OMAROO COFFEE info@omaroocoffee.com omaroocoffee.com Farm-to-cup coffee sourced from awardwinning coffee farms in the hills above Byron
973.551.9161 theteahousetimes.com Education, news, resources. Connecting businesses and consumers since 2003, The Tea House Times publication and Tea Course online education help you succeed.
Bay, Australia.
FOOD PACIFIC TRADEWINDS COFFEE CO. 214.778.5662 pacifictradewindscoffee.com We are Where Hula Meets Howdy!™ Grown in Hawaii and roasted in Texas. Full-service wholesale roasters.
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STRAW PROPELLER GOURMET FOODS 855.507.8729 strawpropeller.com Breakfast with purpose.
GREEN COFFEE COFFEE HOLDING COMPANY 800.458.2233 coffeeholding.com Our mission is to provide customers with the finest coffees available across the entire spectrum of consumer tastes and preferences, at a fair price, while adhering to our guiding principles.
DESCAMEX 888.215.2030 descamex.com A leading company in the decaffeinated coffee industry, offering the best products (MC & Mountain Water Decaf) with great service.
NON-PROFITS & NGOS CAFE FEMENINO FOUNDATION 360.901.8322 coffeecan.org Making a difference in the lives of women and families in the coffee-producing communities throughout the world.
COFFEE KIDS coffeekids.org We empower the next generation of coffee farmers because, after all, there is no coffee without coffee farmers!
GROUNDS FOR HEALTH GENUINE ORIGIN 646.828.8585 genuineorigin.com For roasters of every size, Genuine Origin sells green coffee online, simply and transparently— while helping to make coffee communities in 12 origins sustainable and profitable.
802.876.7835 groundsforhealth.org An international non-profit with ties to specialty coffee, focused on cervical cancer prevention in the developing world.
HEALTHY KIDS CONCEPTS ORGANIC PRODUCTS TRADING COMPANY 888.881.4433 optco.com Since 1990, we have been working directly with small-scale farmers around the world to source high-quality green specialty coffee.
916.730.5275 healthykidsconcepts.org Healthy Kids Concepts is resolved to create a movement where healthy eating, exercise, and fun becomes the norm in the daily lives of our children.
SUSTAINABLE HARVEST COFFEE IMPORTERS 503.235.1119 sustainableharvest.com An importer of specialty-grade green coffees, Sustainable Harvest has been connecting roasters and growers through the Relationship Coffee Model since 1997.
THETA RIDGE COFFEE 574.233.2436 thetaridgecoffee.com We are dedicated to bringing you the finest quality green coffees from around the world!
WALKER COFFEE TRADING 713.780.7050 walkercoffee.com A family company of farmers, millers, importers, and exporters for over three generations, we are dedicated to providing the highest quality and best customer service.
FRESH CUP MAGAZINE | 43
BUSINESS DIRECTORY
NON-PROFITS & NGOS INTERNATIONAL WOMEN’S COFFEE ALLIANCE womenincoffee.org Empowering women in the international coffee community to achieve meaningful and sustainable lives.
OREGON COFFEE BOARD oregoncoffeeboard.org The Oregon Coffee Board was founded in 2014 to represent the Oregon coffee industry and promote the quality and diversity that is found among the coffee trade.
ROASTERY EQUIPMENT & SUPPLIES LORING SMART ROAST 707.526.7215 loring.com Commercial coffee roasting machinery with a focus on efficiency in regard to natural gas consumption and CO2 and particulate emissions.
SONOFRESCO 360.757.2800 sonofresco.com Profile coffee roasters and green bean supplier
SYRUPS, CHOCOLATES &SWEETENERS RELATIONSHIP COFFEE INSTITUTE 503-235-1119 relationshipcoffeeinstitute.org The Relationship Coffee Institute is a nonprofit dedicated to increasing social and economic opportunity for smallholder coffee farmers and their families.
POS & LOYALTY PROGRAMS
1883 MAISON ROUTIN 800.367.1883 1883.com For 135 years, 1883 Maison Routin has demonstrated unrivaled expertise in beverage flavoring with premium flavored syrups, sauces, and fruit purees made in the French Alps.
DAVINCI GOURMET SELBYSOFT 800.454.4434 selbysoft.com SelbySoft has a long history of providing industry-specific point-of-sale software. Since 1985, we have been developing for the independent and smallto-medium store level.
ROASTERY EQUIPMENT & SUPPLIES FLAIR FLEXIBLE PACKAGING 888.202.3052 flairpackaging.com Flair provides packaging engineered to protect your blend and designed to promote your brand—technology that stands up to anything, and printing that stands out from everything.
JACKY BINS USA 612.618.7790 jackybinsusa.com Safe. Tough. Easy. Jacky provides a food-grade solution to green coffee storage and dispensing. No need to bend and scoop. FDA compliant.
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800.640.6779 davincigourmet.com Upgrade your cold-brew coffee with a full line of DaVinci Gourmet® syrups and sauces to create unique flavored coffee beverage experiences to delight guests.
GHIRARDELLI CHOCOLATE 800.877.9338 ghirardelli.com/professional Ghirardelli offers premium ingredients for specialty coffee: sauces, sweet ground chocolate powders, frappe mixes, and chocolate chips for amazing mochas, vanilla lattes, caramel lattes, frappes, and hot chocolate.
HOLY KAKOW 503.484.8316 holykakow.com Holy Kakow handcrafts small-batch organic chocolate sauces, organic coffee syrups, and organic cacao powder in Portland, Oregon.
SYRUPS, CHOCOLATES &SWEETENERS MONIN 800.966.5225 monin.com Monin is the premium choice for coffeehouse operators, with more than 200 flavors across a variety of product lines, each made with the finest ingredients.
PHILLIPS SYRUPS & SAUCES 800.350.8443 phillipssyrup.com Phillips formulates, manufactures, and sells gourmet syrups, sauces, and toppings. With over 95 years of experience, Phillips uses only the finest ingredients and all products are made in America.
TORANI 800.775.1925 torani.com/foodservice Since 1925, Torani has been bringing real flavor to life, delivering amazing taste and balance in your finished drinks with our syrups, sauces, and more.
TEA, TISANES & CHAI ART OF TEA 877.268.8327 wholesale.artoftea.com Art of Tea helps businesses build exceptional tea programs by offering handcrafted loose teas, beautiful teabag sachets, award-winning iced teas, and intensive tea training.
THE CHAI COMPANY 604.940.9887 chaico.com The Chai Company’s focus is to deliver the best chai latte in the most authentic yet convenient way possible.
TEA, TISANES & CHAI HÄLSSEN & LYON 212.480.5721 haelssen-lyon.com Your partner in tea! Tea in every conceivable form, from premium teas and specialties to herbs, fruits, and extracts, instant powder blends, RTD and more.
HARNEY & SONS 888.427.6398 harney.com Harney and Sons Master Tea Blenders continues to build on their 30-year commitment to deliver their customers a superior tea drinking experience.
MAYA TEA CO. 520.918.9811 mayatea.com Now offering chai concentrates, loose leaf, tea bags and iced teas. Maya Tea is serious tea for not-so-serious people.
OREGON CHAI 888.874.2424 oregonchai.com Indulgent flavor anytime, anywhere with the original, quick-to-fix Oregon Chai tea—the perfect balance of sweet and spice. America’s #1 favorite chai.
SERENDIPITEA 888.832.5433 serendipitea.com SerendipiTea is committed to the finest quality tea and tisane—direct trade, certified organic, and kosher. We work closely with gardens, single estates and specialists around the world.
TEASOURCE DIVINITEA
518.347.0689 divinitea.com 300+ organic whole leaf teas blended by hand in small batches using premium ingredients from around the world. Call for custom blends or free samples.
ECO-PRIMA TEA 877.ECO-TEAS (326.8327) ecoprimatea.com Importer and distributor of organic, conventional and fair-trade loose leaf teas from all over the world for small and large tea companies.
651.788.9971 teasource.com TeaSource imports, blends, and wholesales the finest teas available. We take pride in quality and service, whether working with small, new, or established businesses.
TWO LEAVES AND A BUD 855.282.5450 twoleavestea.com Two Leaves has built a grassroots following by taking tea personally, connecting tea lovers to tea they love and introducing new tea drinkers to great tea.
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TRADE SHOW & EVENTS CALENDAR JANUARY
MARCH
JANUARY 25–27 CAFE MALAYSIA Kuala Lumpur, Malaysia www.cafe-malaysia.com
MARCH 17–18 SOUTHWEST COFFEE & CHOCOLATE FESTIVAL Albuquerque, New Mexico chocolateandcoffeefest.com
FEBRUARY
MARCH 22–24 CAFE ASIA & ICT INDUSTRY EXPO Marina Bay, Singapore www.cafeasia.com.sg
FEBRUARY 14–16 AFRICAN FINE COFFEE CONFERENCE & EXHIBITION Kampala, Uganda https://afca.coffee/conference/
MARCH 22–24 MELBOURNE INTERNATIONAL COFFEE EXPO Melbourne, Australia internationalcoffeeexpo.com.au
MARCH MARCH 4–6 INTERNATIONAL RESTAURANT & FOODSERVICE SHOW New York City, New York internationalrestaurantny.com
APRIL APRIL 5–8 COFFEE EXPO SEOUL Seoul, Korea http://coffeeexposeoul.com
MARCH 9–11 AMSTERDAM COFFEE FESTIVAL Amsterdam, Netherlands amsterdamcoffeefestival.com
APRIL 12–15 LONDON COFFEE FESTIVAL London, England londoncoffeefestival.com
MARCH 10–11 COFFEE & TEA FESTIVAL NYC New York City, New York coffeeandteafestival.com MARCH 15–17 NCA ANNUAL CONVENTION New Orleans, Louisiana ncausa.org
APRIL 19–22 SPECIALTY COFFEE EXPO Seattle, Washington coffeeexpo.org
MARCH 15–17 COFFEE & TEA RUSSIAN EXPO Moscow, Russia https://coffeetearusexpo.ru/en
APRIL 22–23 NW FOODSERVICE SHOW Portland, Oregon nwfoodserviceshow.com
MARCH 16–18 COFFEE FEST Baltimore, Maryland coffeefest.com
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APRIL 18–19 RE:CO SYMPOSIUM Seattle, Washington recosymposium.org
MAY MAY 19–22 NRA SHOW Chicago, Illinois show.restaurant.org
2018 Coffee & Tea Trade Shows, Classes & Competitions
JUNE
SEPTEMBER JUNE 8–10 COFFEE FEST Denver, Colorado coffeefest.com
SEPTEMBER 19–22 GOLDEN BEAN NORTH AMERICA Portland, Oregon goldenbean.com
JUNE 11–14 WORLD TEA EXPO Las Vegas, Nevada worldteaexpo.com
SEPTEMBER 23–24 CANADIAN COFFEE & TEA SHOW Toronto, Canada coffeeteashow.ca
JUNE 19–21 WORLD OF COFFEE Amsterdam, Netherlands worldofcoffee.org
AUGUST AUGUST 19–21 COFFEE FEST Los Angeles, California coffeefest.com
OCTOBER OCTOBER 10–12 COTECA HAMBURG Hamburg, Germany coteca-hamburg.com/en OCTOBER 25–27 TRIESTESPRESSO EXPO Trieste, Italy triestespresso.it
AUGUST 19–21 WESTERN FOODSERVICE & HOSPITALITY EXPO Los Angeles, California westernfoodexpo.com AUGUST 30–SEPTEMBER 1 EXPO CAFE MEXICO Mexico City, Mexico tradex.mx/expocafe
SEPTEMBER SEPTEMBER 6–8 FLORIDA RESTAURANT & LODGING SHOW Orlando, Florida flrestaurantandlodgingshow.com SEPTEMBER 15–17 CAFE SHOW CHINA Beijing, China http://www.cafeshow.cn/huagang/ hgcoffceen/index.htm
FRESH CUP MAGAZINE | 47
COUNTER INTELLIGENCE SUPERFOOD OF THE SEA Seaweed is a superfood that’s more nutrient dense than any land vegetables. Cup of Sea makes loose leaf herbal and caffeinated teas featuring various species of marine algae, harvested off the coast of Maine. Each cup contains a wave of vitamins, minerals, antioxidants, and omega fatty acids. The teas come in four flavors: Emerald Honeybush combines honeybush with sea lettuce; Great Wave blends green tea and kelp; Sailor’s Cure-All features ginger, turmeric, and bladderwrack; and Sea Smoke pairs lapsang souchong tea with dulse, a reddish-purple algae. cupofsea.me
OFF WITH THE FROTH
THE GOLDILOCKS MUG
Properly cleaning and sanitizing super-automatic machines can be a real challenge. PulyCaff’s new integrated, two-part Puly Capucino System makes the process easy by re-moo-ving milk scale and ensuring the hygiene of the treated parts. Yellow– Cleaning eliminates residues from inside the fresh milk circuit of the machine, while Azzure— Hygienizing targets the residues that seep into the parts making up the dispenser. pulycaff.com
We all know that person, the one who only drinks her coffee when it’s at precisely the correct temperature—not too hot, not too cool, but just right. A new high-tech ceramic mug from Ember allows temperamental users to dial in the desired temperature of their favorite beverages via a smartphone-connected app. The mug takes the worry out of sipping too soon and burning your mouth by indicating when your drink has cooled to an optimal drinking temperature. ember.com
FLAVOR REIGNS SUPREME Because one coffee taster’s baby sick is another’s sour milk, Coffee Enterprises has created two sets of capsules that help codify the specific defects and flavor notes found in coffee. Created by a team of coffee technologists and sensory specialties, The Coffee Flavor Library was released in conjunction with the Coffee Lexicon Version 2.0, a downloadable guide that helps identify standards as flavor references. Series One and Two of the FlavorActiV Coffee Sensory Kit each contain five flavors found in coffee; each capsule produces one liter of solution that can be used by up to 15 cuppers for training and calibration. flavoractiv.com
MAZZER GETS SNAZZIER Italian manufacturer Mazzer released two new grinders— Robur S and Kold S—with a suite of technological enhancements. The models sport easy-to-change and clean burrs that don’t lose grind settings. Coffee retention in the grinding chamber has been reduced by 52 percent, and synching via a smartphone app allows for customization and statistical data analysis. An electronic control panel not only lets baristas know how many shots have been pulled, it also features programmable time settings for single, double, and triple dose, and it tracks maintenance updates. mazzer.com
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fresh businesses & products COLD BREW GOES MICRO First on the scene was the Brewista Cold Pro system, which yielded big batches of cold brew with minimal mess and improved production consistency. Now makers of small-batch cold brew can rejoice with the release of the Cold Pro Jr. The system’s oval-shaped paper filters fit the Oxo Good Grips Cold Brew Coffee Maker, the Toddy Cold Brew System, and the Filtron 30-liter Cold Water Coffee Concentrate Brewing System. mybrewista.com
MORE FLAVOR, LESS SUGAR In an ideal world, we could all enjoy our favorite sweet treats without fear of the fattening consequences. Portland Soda Works has brought that idea a little closer to reality by reformulating four of their signature syrups with 40 percent less sugar. Craft beverage enthusiasts can now enjoy their Ginger, Spicy Ginger-Basil, Hibiscus-Cardamom, and Vanilla-Spice Rooibos syrups with all the powerful flavors, minus the guilt. Now doesn’t that leave a sweet taste in your mouth? portlandsyrups.com
DON’T FIGHT THE NITRO Based in St. Paul, Minnesota, Blackeye Roasting Co. has added three new nitro-infused flavors to their product lineup: white chocolate cold brew, nitro cocoa, and a reformulated recipe—now free of preservatives—for their signature cold brew. All flavors have an ultrasmooth texture that’s hard to knock. The launch of these new flavors comes in tandem with the opening of a new 28,900-square-foot facility that will allow Blackeye to step up production to six million cans per year. blackeyeroasting.com
POSITIVI-TEA While on active US military duty in Iraq and Afghanistan, Brandon Friedman often spent his spare time drinking tea with locals. The infantry officer’s experience inspired Rakkasan Tea Company, which sources loose leaf teas from small farms in post-conflict regions to help rebuild local economies. Rakkasan officially launched in November 2017 after a successful Kickstarter campaign. Its new product lineup includes Himalayan Golden Tips from Nepal, Rukeri Black from Rwanda, and Amba Ceylon Black and Green teas from Sri Lanka. rakkasantea.com
THE NEW AGE OF LEVERAGE La Marzocco’s Leva lever espresso machine integrates electronics, ergonomics, and optimal thermal control to attain a new level of performance. Baristas can now save their ideal pressure profile for every drink through a graphic display, making consistent pulls easier than ever. Each of the three levers has its own boiler, as well as a dedicated steamer boiler for precise temperature control. A safety clutch mechanism prevents unexpected recoil while purging the group. lamarzoccousa.com FC
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ADVERTISER INDEX
Go to freshcup.com/resources/fresh-cup-advertisers to view the Advertiser Index and the websites listed below.
ADVERTISER
CONTACT
ONLINE
3 Leaf Tea
315.255.1022
threeleaftea.com
13
Barista Pro Shop
866.776.5288
baristaproshop.com/ad/fresh
11
Black Oak Coffee Roasters
866.390.1427
blackoakcoffee.com
37
Blind Coffee Roasters
503.969.9873
blindcoffeeroasters.com
43
Brewista
888.538.8683 mybrewista.com
Café Femenino Foundation
360.901.8322
coffeecan.org
The Canadian Coffee & Tea Show
877.687.7321
coffeeteashow.ca
11
Chocolate Fish Coffee Roasters
916.451.5181
chocolatefishcoffee.com
39
Coffee & Tea Festival
631.940.7290
coffeeandteafestival.com
13
Coffee Fest
425.295.3300
coffeefest.com
Descamex
844.472.8429 descamex.com
Ditting
810.367.7125
Divinitea
518.347.0689 divinitea.com
13
Eastsign International
sales@eastsign.com
47
Fresh Cup Magazine
503.236.2587 freshcup.com
13
Golden Bean
jan@goldenbean.com
goldenbean.com
35
Gosh That’s Good! Brand
888.848.GOSH (4674)
goshthatsgood.com
2
Grandstand Glassware + Apparel
800.767.8951
egrandstand.com/coffee
7
Grounds For Health
802.876.7835
groundsforhealth.org
34
Healthy Kids Concepts
916.730.5275
healthykidsconcepts.org
34
International Restaurant & Foodservice Show 203.484.8057
internationalrestaurantny.com
51
Java Jacket
800.208.4128
javajacket.com
Malabar Gold Espresso
650.366.5453
malabargoldespresso.com
Monin Gourmet Flavorings
855.FLAVOR1 (352.8671)
monin.com
3
Organic Products Trading Co
888.881.4433
optco.com
31
Peerless Coffee & Tea
510.763.1763
peerlesscoffee.com
41
Phillips Syrups & Sauces
800.350.8443
phillipssyrup.com
9
SelbySoft
800.454.4434
selbysoft.com
7
StixToGo
800.666.6655 royalpaper.com
33
TEA House Times, The
973.551.9161 theteahousetimes.com
13
Theta Ridge Coffee
800.745.8738
thetaridgecoffee.com
13
Toddy
888.863.3974
toddycafe.com/wholesale
33
Your Brand Café
866.566.0390
yourbrandcafe.com
15
Zojirushi America
800.264.6270
zojirushi.com
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ditting.com
eastsign.com
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