2
February 2007
CoffeeTalk
www.fgcoffeetalk.com
CoffeeTalk
February 2007
www.fgcoffeetalk.com
3
February 2007
4
CoffeeTalk
Fonté - in focus CoffeeTalk shines the spotlight on Paul Odom and Fonté Micro Coffee Roaster
Features Certified Coffees: Who really benefits – page 8 – by Laura Everage. CT begins exploring this very important issue, focusing on Cup of Excellence.
Java Frost’s ‘Racehorse’ – page 20 – Lynn Merriam explores innovation in beverage programs and one wild ride.
TOC Calendar
4
The View by Kerri Goodman Small and Miles Small
8
Meg’s Column
10
NCA Conference Exhibitor Listing
10
NCA President’s Column by Robert Nelson, President - NCA
12
Coffee Review by Ken Davids
16
Roaster Directory
18
Coffee Fest- Chicago Exhibitor directory
22
It’s About Passion by Jimmy Sneed
23
Smart Marketing by Lisa Olson
23
Vendor Solutions by Peter Guyer
25
The Buyer’s Guide Directory of businesses and products for the Coffee Industry is now available online. Go to www.fgcoffeetalk.com to search this comprehensive database free. The 2006 State of the Industry report is now available. Go to www.fgcoffeetalk.com to download your free copy.
Calendar Jan.16-Jul. 7 What’s Cooking in New Orleans? The Historic New Orleans Collection, 504-523-4662, www.hnoc.org, marym@hnoc.org Feb. 10-11 16th Annual Wine Expo, Seaport World Trade Center Boston & Seaport Hotel, Boston, MA, www.wine-expos.com, 617-385-5088 Feb. 11-14 2007 IFDA Partners Executive Forum, Ritz-Carlton, Amelia Island, FL, http://www.ifdaonline.org, 703/532-9400 Feb. 14-17 National Barbecue Association Conference Expo 2007, Raleigh, NC, http://www.nbbqa.org, nbbqa@assnmgmt.com, 817.496.3751 Feb. 18-20 2007 Annual Meat Conference, www.meatconference.com, 202.220.0708, wbreckenridge@fmi.org 49th Annual Upper Midwest Hospitality, Restaurant & Lodging Feb. 18-20 Show, Minneapolis Convention Center, Minneapolis, Minn., (651) 778-2400, www.upshowonline.com Feb. 18-20 The Canadian/International Food & Beverage Show, Toronto, ON, http://www.crfa.ca, 800-387-5649, info@crfa.ca Feb. 18-24 Women In Coffee Tours, Costa Rica, 888-532-8352, Elan@AdventureAssociates.net Feb. 23-25 2007 Twin Cities Food & Wine Experience, Minneapolis, MN, http://www.foodwineshow.com, 612-371-5800 Feb. 23-25 Coffee Fest – Chicago, Navy Pier, Chicago, IL. 425-283-5058, www.coffeefest.com, kathrynh@coffeefest.com Feb. 23-27 CMAA’s World Conference on Club Management, Anaheim, CA, http://www.gcsaa.org India International Coffee Festival,The Grand Ashok Bagalore, Feb. 24-25 India www.iicf.in, +91 80 65629164, info@iicf.in Feb. 24-27 International Franchise Association, 47th Annual Convention. Caesars Palace, Las Vegas, NV, 202-628-8000. http://www.franchise.org North American Pizza & Ice Cream Show 2007, Columbus, OH, Feb. 25-26 http://www.napics.com, 800-909-7469, pstern@napics.com 2007 Refrigerated Foods Association Convention, Feb. 26-28 http://www.refrigeratedfoods.org, The Woodlands, Texas!, 770.452.0660, info@refrigeratedfoods.org Mar. 01-04 National Coffee Association will hold its 96th Annual Convention, The Phoenician in Scottsdale, Arizona, 212-766-4007, Fax: 212-766-5815, www.ncausa.org, jkendrick@ncausa.org ACF 2007 Northeastern Regional Conference, Pittsburgh, PA, Mar. 02-04 http://www.acfchefs.org 33rd Annual Ocean City Hotel-Motel-Restaurant Association Spring Mar. 04-05 Trade Expo, Ocean City, MD, http://www.ocvisitor.com, inquire@ocvisitor.com, 410-289-6733 Chain Operators Exchange (COEX), Orlando, FL, Mar. 04-07 Mar. 04-06 The Ultimate Barista Challenge, at the International Restaurant & Foodservice Show of New York, contact; Sherri Johns, Whole Cup Consulting, 503.232.1016, Sjohnswholecup@aol.com International Restaurant & Foodservice Show of New York, Mar. 04-06 New York, NY, www.thefoodshows.com , 203-840-5556, rmathews@reedexpo.com The New York Pizza Show 2007, New York, NY, Mar. 04-06 http://www.newyorkpizzashow.com, 800-PMQ-4592 ext. 136, nadia@pmq.com Food Safety Summit 2007, Washington, DC, Mar. 06-08 http://www.foodsafetysummit.com, 847-405-4113, swolters@stagnito.com Fresh Ideas Organic Marketplace 2007, Anaheim, CA USA Mar. 08-11 Anaheim Convention Center , www.expowest.com/organic, 866.458.4935, tradeshows@newhope.com Natural Product Expo West 2007, Anaheim, CA USA Mar. 08-11 Anaheim Convention Center, www.expowest.com, 866-458-4935, tradeshows@newhope.com Research Chefs Association Annual Conference & Tradeshow 2007, Mar. 08-11 Hilton Riverside, New Orleans, LA, www.culinology.org/annualconference, 404.252.3663, RCA@kellencompany.com 2007 International Boston Seafood Show, Boston Convention & Mar. 11-13 Exhibition Center, MA, www.bostonseafood.com, 972-620-3016, food@divcom.com Seatrade Cruise Shipping Convention, Miami Beach Convention Mar. 12-15 Center, Miami Beach, Florida, http://www.cruiseshipping.net/contactUs., 609-759-4700, mailto:info@cruiseshipping.net Wisconsin Restaurant Expo 2007, Midwest Airlines Center, Mar.12-14 Milwaukee, WI, http://www.wirestaurant.org/expo, 800.589.3211, dfaris@wirestaurant.org 2007 Shanghai International Coffee Exhibition, 021-52669105 Mar. 16-18 52669106, senqiu123@vip.sina.com, www.expo-sh.com.cn, Fax: 021-52669107 International Pizza Expo 2007, Las Vegas, Nevada, Mar. 20-22 http://www.pizzaexpo.com/2007, 800.746.1122 Mar. 21-25 FEDA 2007 Convention, Palm Desert, CA, www.feda.com, 888-488-0688, info@fsmaonline.com Mar. 21-21 Maine Restaurant & Lodging Expo, Portland ME, http://www.mainerestaurant.com, events@mainerestaurant.com, 207.623.2178 SNAXPO 2007, Westin Diplomat Resort and Spa, Hollywood, FL, Mar. 24-27 703-836-4500, ext. 222; http://www.snaxpo.com, lwells@sfa.org
www.fgcoffeetalk.com
CoffeeTalk
February 2007
www.fgcoffeetalk.com
5
"
CoffeeTalk
February 2007
!
s fee drink f o c n e z ro n es and f i h t o crowd o o e m g s r a l e h e t t th It’s abou ’s about t I . s r e d blen rom our r f u s o s i l h t b i n e made w rved froz e s g n i e sauces b t d h n g a i n s p y u Saturda erfect so p e h t t u . It’s abo . blenders blenders r u o n i ated ew menu n r u o being cre y t bou ss. It’s a e n i s u b about r u ’s t o I y . r t e u d It’s abo our blen h t i w y l n frozen ble o i e s h s t o y p b e d e mad ts inspir h g i n profits r e u m o e y h t t u your new r. It’s abo e d n e l b ur ct drinks ade in o e f m r e s p k n g i r in d y by serv l t n a t s n co going up . blenders Ž r u o h t i made w ix . M a t i V : ge d Advanta ufacture n a m d n a esigned d s y a w l a enders l e B v . a t h n e e m W ng equip i d n e e l b ing to handl h g u o t outstand e s h for tho g u o dle the n n e a l h u f o r t e h pow ile enoug t a s r e v t achine. e y m s t e n m e i a s d e ingre pes in th i c e r f o sitive most sen nged. a h c ’t n s ha That still n ever to a h t w o dn n ommitte c e r o m ipment i u q e g n We are i nd atest ble e r g e h t cently, e g r n i n d l e i e u s b we have s a , d n A d. tch up. a c o t the worl G N n is TRYI o i t i t e p he best our com t e k a m e r test, w e t f a s, t s e In t n coffee e z o r f , s e es, shak ore for m smoothi d n a s e ats, sauc e r t m a e ice cr line: m o t t o B . tomers your cus -Mix.
800-4DRINK4
7
: Vita
ge Advanta
"
m
itamix.co
214 • 40-235-0 4 r o 4 5 -46 800-437
, phone near you r service le d a o e D o f / For a m ix.co
m www.vita
www.fgcoffeetalk.com
e@v oodservic f : il a m E
8
February 2007
CoffeeTalk
Certified Coffees: Who Really Benefits? By Laura Everage Greater social and environmental responsibility has become a mantra for today’s business world. Specifically for the specialty coffee industry, social and environmental responsibility has become the norm, rather than the exception, and is reflective of a paradigm shift in the way the industry seeks out and purchases specialty coffees. By focusing on ensuring farmers receive a fair price for their efforts, with the environment taken into consideration, the specialty industry has created a business model that has the potential to combat the exceptionally low coffee prices in recent years and build foundations for a sustainable future. To further the efforts to support a sustainable business model, programs ranging from Fair Trade, Rainforest Alliance and Utz Kapeh, to Bird Friendly, Bat Friendly and corporate social responsibility programs such as Starbuck’s C.A.F.E. program were created to help lift the coffee farmers out of poverty, creating a sustainable future for the farmers, their families and the land on which they grow coffee. Now, coffees available with a certification are readily available and have become an essential part of any roaster or retailer’s day-to-day business. However, these certifications do not come without a cost. There is an added premium for purchasing these coffees – whether it be an importer, roaster, retailer or consumer. It is an added premium that is meant to provide assurance that the farmers reap the rewards of the higher price paid. At a time when corporate malfeasance is more common than ever, hard questions need to be asked of these agencies to ascertain whether the certification program is being run efficiently, responsibly, and effectively. Each individual certifying agency promotes itself as a credible assurance that the coffee they certify was produced in a socially and environmentally responsible way. However, how can we be sure, especially with a growing number of certified coffees available from a growing number of sources? Many industry professionals believe that one way to resolve this dilemma is to call for independent audits or assessments of each certifying agency. “All of us want certified coffees,” explains Danny O’Neill, president/owner of Kansas City-based The Roasterie. “But the question is ‘Do we really know that our purchase of certified coffee is truly making a difference?’” The answer for many, including O’Neill, is “I’m not really sure.” “There is a definite need for these questions to be answered,” explains Mike Ebert of Coffee Masters based in Spring Grove, IL. “What can happen is that these certifying agencies may get blinded by their own missions. But if someone comes in and checks to see if they’re legitimate, relevant, and asks the ultimate questions, then the expense of purchasing and marketing these coffees is justified and makes the effort worthwhile.” “I believe the most effective and credible way to do so is to have independent third party assessment or audit of many of these certified coffees,” says Ebert. “It is just good business and should definitely be a requirement.” Although many like Ebert see the benefit to third party audits, there has not been a groundswell of support to demand that action be taken. Instead, the industry has relied solely on relationships built with each individual organization, and in turn has accepted their assertion that the money is in fact going where it is supposed to be going. As O’Neill points out, “Most of us, who buy coffees that are certified with one agency or another, are often in the dark as to how much money the farmer actually receives. We often take for granted that the organization is doing what it says it is doing.” “Unfortunately there isn’t enough time in our days to check for ourselves so we often take for granted what we’re told,” explains Susie Spindler, Executive Director of Alliance for Coffee Excellence (ACE), which owns and manages the Cup of Excellence Program. “The natural question people should ask,” says Spindler, “is ‘Where does the money go, and is it going to where the organization says it is going?’” Because the cost of participation in such programs, Cup of Excellence (COE) included, can be quite high, Spindler is well aware of the need for answering the questions of those who participate in the program. “When you receive large denominations of aid, an audit or assessment is morally and ethically the right thing to do,” says Spindler. “We all need to ask the tough questions such as ‘Are we really making a difference?’” To answer those questions both for the ACE board as well as COE participants, the Alliance for Coffee Excellence joined McKinsey & Company and the Asociacion de Cafes Especiales de Nicaragua (ACEN) late in 2006 to conduct an independent assessment of the impact and the opportunity of the COE program in Nicaragua. Specifically, the assessment measured the impact of the Cup of Excellence program in the country over the first five years. By interviewing more than 75 stakeholders in the program, which included buyers, farmers, exporters, and donors, the results gathered by a third party provide ACE with a non-biased view of the program.
“They partnered with us to help make the program better,” explains Susie Spindler. “Good, bad or neutral, we wanted to find out how well we were doing with what we said we were doing.” The Good and the Bad The recently available assessment provided greater insight into the Cup of Excellence program, offering not only the ACE board with valuable information, but gives participants in the program a broader assurance in areas where the program has been successful and where changes might be beneficial. “What the assessment did was illustrate what truly was happening with the program,” says Spindler. As a result, we see incredible possibilities and the potential for changing the way things are structured.” For instance, from 2001 to 2005, export of gourmet coffee in Nicaragua grew from 2% of total exports to 15%, an impressive gain that can be partly attributed to the Cup of Excellence program. In fact, the assessment revealed that the Cup of Excellence program has been a motivator for quality improvements at source, and as a result has improved the reputation of Nicaraguan specialty coffee within the industry. Further, the program was shown to deliver a strong return on investment to Nicaragua, paying an average of $229,000 per year in premiums directly to winning farmers. Yet while these statistics indicate the program has provided positive results for the investment, there were also key areas pinpointed for improvement in making the program more sustainable and effective. One of the areas includes the realization that the direct impact of the COE program remains narrow, which is a common criticism of the program. Specifically, only a portion of the winning farmers received direct financial benefits from the program, and those benefits have been proven to be short lived. Further, very few farmers were able to form long-term relationships with buyers or to procure price premiums beyond their winning lot. “But, by increasing the number of bidders and their willingness to pay premiums,” explains Spindler, “the COE program will be able to offer larger premiums to winning producers, move closer to selfsustainability, and continue to expand The Hard Questions... to new countries.” “Now that the results are out in Following are several questions that should the open and confirmed by a third party be posed by specialty coffee industry agency, we are more dedicated than professionals in order to provide greater before to finding creative solutions to transparency and added assurance in these issues,” confirms Spindler. “We now have a more clear view of where individual certification programs. to target our efforts to make the most effective use of time and money.” • Are these programs truly successful As for other certification agencies, and are the farmers truly receiving the Spindler says, “It behooves other money that the organizations say they agencies to ask questions as well. But, they need to find an independent party are receiving? to ask the questions. People won’t tell you directly to your face that they • How do you know where the coffee question the benefit of a program or comes from and how it was produced? certification,” explains Spindler. “You need to have someone neutral to gather • Are their (the certifying agencies) claims the data and let it speak for itself.” legitimate? Ebert, who participates in the Cup of Excellence program and purchases • Are environmental standards that foster various other certified coffees, sustainability being followed? welcomed the independent assessment of the program. “It just makes good • Are price premiums justified? business sense to find out the true benefits of a certification program • Are marketing claims justified? through an independent party,” he says. “The Cup of Excellence program • Are consumers being led to believe saw the need to find a way to make the program sustainable for the future, their purchases will directly benefit the and the results of the assessment will farmer when in fact the much of the definitely give the organization a good money goes to a coop instead of an focus for the future. I think Fair Trade and other organizations could also individual farmer? benefit greatly by having an outside assessment conducted.” • How sustainable are the programs and “Actually,” he adds, “I think it the prices they garner if the benefits are should be a requirement and I welcome not returned to the farmer? a movement towards making it a requirement of doing business.” CT Let’s hope he is not alone.
www.fgcoffeetalk.com
CoffeeTalk’s New Searchable Database Search by • company name • business site • state • city or any combination. Check it out today!
February 2007
http://www.fgcoffeetalk.com/2007buyersguide.html
CoffeeTalk
Introducing
FEATURING • • • •
Low Minimums 24/ 7 Ordering Fast, Direct, Free Delivery Same Day Shipping
A New Design Available Exclusively from BaristaWorks®
Visit us at BaristaWorks.com CUPS & LIDS • SLEEVES & CARRIERS • STRAWS & STIRRERS • INSULAIR® TAKE-OUT BAGS & NAPKINS • BULK BEVERAGE CARRIERS
B RA ND E D C U PS.COM
www.fgcoffeetalk.com
Custom Printed Cups In Small Quantities BrandedCups.com or call us toll free 800.965.0626
9
10
February 2007
CoffeeTalk
Listings Asian Guild Technology http://www.bluesandconsulting.com
CoffeeNetwork
Bunn Corporation http://www.bunn.com 217.529.6601 Springfield, IL Since the company’s founding in 1957, BUNN has become synonymous with exceptional quality in beverage equipment worldwide. The Bunn-OMatic Corporation’s quality beverage equipment includes coffee brewers and grinders; liquid coffee dispensers, iced tea brewers; cappuccino, granita, and juice machines; superautomatic espresso systems; hot water systems; water filters, and paper filters.
http://www.coffeenetwork.com 305.982.4555 Miami, FL CoffeeNetwork is dedicated to providing coffee industry professionals with the tools they need to keep on top of the rapidly changing business environment. We provide industry critical information as well as real time market quotes for commodities in general.
Innovated Products Manufacturing Inc. Concepts Plus http://www.conceptsplus.biz 877.612.2696 Circle Pines, MN Concepts Plus is excited to bring you more great ceramic, stainless, and polycarbonate drinkware in 2007! Check out our promotional products on line at www.conceptsplus.biz or call to receive our new 2007 catalog.
http://www.innovatedproductsmfg. com 888.297.1747 Toronto, Ontario We manufacture all metal coffee display bins, many plastic accessories for the food industry including lid/cup holders, syrup racks, etc. wire cup racks / books and more. Special designs available.
Intelligent Coffee Company, Llc
Espresso Specialists, Inc. http://www.esiespresso.com 800.367.0235 Seattle, WA Espresso Specialists, Inc. offers La Marzocco and Rio traditional espresso equipment from Italy and Franke superautomatic equipment from Switzerland. ESI provides technical expertise, parts support and genuine passion for espresso.
http://www.iccinnovations.com 480.222.7681 Scottsdale, AZ ICC Innovations has developed a revolutionary new technology that utilizes soft packaging with a proprietary integrated pump and dispensing system to dispense beverages utilizing extracts or concentrates. ICC licenses its technology for use in home, office, food service, vending, hospitality or commercial beverage dispensing applications.
Cablevey
Jacob Tubing L.P.
http://www.cablevey.com 641.673.8451 Oskaloosa. IA
http://www.jacob-tubing.com 901.566.1110 Memphis, TN
Cafetto USA http://www.cafetto.com 785.550.6802 Lawrence, KS Cafetto specializes in premium cleaners for all makes and models of espresso machines and other coffee equipment. We carry custom tablets for each type of super-automatic machine as well as powders, and products certified for use with organic systems.
Colombian Coffee Federation, Inc. http://www.juanvaldez.com 212.421.8300 New York, NY The Federation is a not-for-profit organization founded in 1927 that represents and belongs to more than 560,000 coffee growers. Over the course of the last 80 years, the Federation has developed excellence in coffee quality, readily-applicable sustainable business, agricultural and environmental practices, cutting-edge coffee research and on-the-farm technical support for coffee growers. In addition, the Federation has brought schools, roads, healthcare centers, aqueducts and electricity to rural communities, thus significantly improving the overall quality of life in the coffee-growing regions of Colombia.
Fg!CoffeeTalk http://www.fgcoffeetalk.com 800.686.7378 Vashon, WA Everything Coffee from Crop to Cup... free subscriptions to industry professionals at www.fgcoffeetalk.com
Fres-co System USA, Inc. http://www.fresco.com 215.721.4600 Telford, PA
Frey-Moss Structures http://frey-moss.com 800.366.6385 Silverton, OR
Meg’s Column by Meagan Goodman
A mighty wind, a safe harbor Where do you go when there is a natural disaster; when you are without power, warmth, water, and food? Recently in the Pacific Northwest, there was a very large windstorm leaving one million people in the greater Seattle area without power for days. I live on a small rural island of about 11,000 people in the middle of Puget Sound. We were especially hard hit from downed trees, isolation from the mainland, inaccessible well water, and no electric service. The whole island was left powerless. Some had their power back within a couple days but for many it took up to ten days. With no refrigerator, stove, furnace, or computers, many fled to Café Luna, a small internet café in the center of town. I interviewed the owner of Café Luna, Sandy Sheldon about the experience of running the café right after the storm (the Café was closed for about a day and a half after the storm, it is on the main power line). “Oh, it was just slammed,” Sheldon said. “It was very busy from the beginning of they day until the end of the day.” Although the café didn’t stay open past the regular hours, Sandy said that, “In retrospect maybe we should have, but I kept thinking it would come back on. Still we easily could have been open for extra hours.” Café Luna is equipped with free wireless Internet plus two public computers with internet use for a small fee. I asked Sheldon if there were a lot of people using the Internet to run businesses and check email and the news. “Most of the time there were 8-12 computers—laptops plus our two computers being used all the time. I looked at the tape one day for sales, you know because people pay to use our computers. It was 50 dollars for one day, which is way above and beyond what we normally do. People were using their computers to operate their business and they would use their cell phones constantly.” In the café, generally strangers don’t sit together or socialize much, they just keep to themselves. However, during the storm there would be three or four people who didn’t know each other all at a table gossiping and using their laptops., I asked Sheldon
http://www.nytimes.com 866.647.647 Woodinville, WA
Prime Source Packaging, Ltd
McDonald’s USA http://www.mcdonalds.com 630.623.3000 Oak Brook, IL McDonald’s USA, LLC is the leading foodservice provider in the United States serving a variety of wholesome foods made from quality ingredients to millions of customers every day. More than 80 percent of McDonald’s 13,700 U.S. restaurants are independently owned and operated by local franchisees. For more information about McDonald’s visit www.mcdonalds.com.
Stix To Go
Shore Sales
http://www.stixtogo.com 800.435.6789 Bothell, WA StixToGo is an innovative and elegantly simple device that prevents coffee spills by sealing the hole in the domed coffee lid. While doing so it creates unrivaled advertising opportunities with consumers that are directly at eye level and 100% interactive.
http://moisturetesters.com 217.892.2544 Rantoul, IL
UltraFlex Packaging Corp.
http://www.pspackagingltd.com 281.248.8262 Houston, TX
Rovema Packaging Machines, L.P. http://www.rovema.com 770.513.9604 Lawrenceville, GA
DTN http://www.dtn.com 800.328.2278 Minneapolis, MN
New York Times
Smurfit-Stone Container Corp. http://www.bigjoecoffeebox.com 866.984.9810 Wakefield, MA Smurfit-Stone introduces a fresh and innovative approach to Beverage Packaging. Our exciting new designs implement features which benefit the customer and ultimately the consumer. Smurfit-Stone has proudly created an inventive filling system which highlights a quick, safe and simple solution to meet the demands of the beverage market. Our new structure also features a durable handle which provides a safe way to transport and to pour. Smurfit-Stone is changing customer perceptions of what packaging can do and what we can deliver.
http://www.ultraflex.com 1 718 272-9100 Brooklyn, NY Ultra Flex Packaging Corporation are suppliers of flexible packaging for coffee industry. Specializing in high barrier foil and none foil structures. Printing capabilities up to 10 colors. All products are fully supported by our National Technical Support Team.
VE Global Solutions, LLC http://www.veglobal.net 800.321.2511 Cleveland, OH VE Global Solutions offers the Koro and Korinto, American fresh brew, roast and ground and espressobased, bean-to-cup coffee equipment. VEGS is a leading, solutions provider in the OCS, Vending and Food Service industries, providing unsurpassed quality products and service nationwide.
WP Sign Systems http://www.wpsignsystems.com/ 800-347-6352
how, as the owner and manager of Café Luna, but also another person without power and with many employees without power, it was different to keep the Café running and she said, “Only that it was busier and so it kept me running all the time. I had to go to Seattle twice that week to get supplies because I wasn’t expecting it to be that busy. I had to get so many extra supplies, but things operated pretty much as normal. My employees would come in and charge up their cell phones like everybody else. Only two of my employees and myself had power when Café Luna had power, but they just seemed to take it in their stride.” When I was at Café Luna during the storm, I noticed that the community became closer. There were many people offering help to those who didn’t have power. I asked Sandy if there were people trying to help each other out or offering shelter and food. “There were people particularly offering showers and meals and sometimes places to stay but more showers and meals.” My impression was that the community really pulled together during the storm. I asked her if she felt the same way. “Yes, it was a lot of people making contact for all different reasons and passing around of information and people commiserating with each other and plus getting work done. A lot of people came hear to eat and get warm and we served a lot of bagels, and a lot more sandwiches and soups. We were serving substantial food.” Even though many people had power within a few days after the storm, the Café was slammed for a full week after the night of the storm because a lot of people still didn’t have their telephones and internet working, so people could go home and shower but couldn’t get their work done.” I finished the interview by asking her if she really felt that Café Luna was the central entity on the island for people to come and socialize, get meals, get warm and support if needed? Did she get any feedback from people after everything was back to normal. “It was definitely the center entity of the island and I got a lot of feedback from people. In fact, so many people told me how grateful they were that we were open and welcoming and many said they didn’t know how they would have done it if we hadn’t been here. Some people said that they had never been here before, a lot of people actually, and that they were here almost the whole week. One woman sat at this back table for the whole week, with someone else, and they were just camped out here. They came up to me in the end and said that ‘we can’t tell you how much we appreciated this and now you have some new customers!’ So I got a lot of feedback from the community. There were funny rumors would start about people getting killed until who knows (no one was actually killed), so it was pretty funny a lot of times but also there was a lot of information getting passed around. For me I was really happy that people were comfortable coming here and I wanted them to be and I was happy to help in any way I could. It just felt really good to me that they just could come in and have a warm place to be.” When there is a large natural disaster and people need a place to go, often times the local café, with Internet, warmth, and good food, can become the focal point of the community. Not only could people run their businesses and find warmth and a place to eat, but everyone came together during the disaster and power outages and the community became closer through Café Luna. CT
www.fgcoffeetalk.com
CoffeeTalk
February 2007
Used by premium roasters and demanded by discerning decaf drinkers, the SWISS WATER速 Process is a wholesome, 100% chemical free, pure water method that ensures the best of the bean remains, while only the caffeine is removed.
www.fgcoffeetalk.com
11
February 2007
12
CoffeeTalk
NCA President’s Column By Robert Nelson, President of the National Coffee Association
2006 was another dynamic year for our industry. Changes stayed on the fast track,
and broaden COE’s contributions to the global industry and extend its benefits to
redefining the category in pace with changing consumer tastes and behaviors. It
producers in more countries. The link will also raise the profile and appeal of COE
was clear that it’s not your father’s coffee business any more.
coffees across all segments of the US industry, linking specialty producers with US
It’s a new Coffee Renaissance, reflected in consumer attitudes, flavor profiles
roasters and NCA members.
and product diversity. Coffee drinkers know about single origins, gourmet options, taste variations and preferences – and they seem to want more of every type and
Government Affairs
combination among them.
Sustaining a favorable business climate is also essential to industry members large
Consumers see coffee as a menu of choices, not a single beverage. NCA research
and small. When California proposed raising taxes on imported green coffee, NCA
shows an intriguing pattern – consumers want different coffees to meet different
led an industrywide effort to kill the proposal. The price tag was over $500 million a
needs at different times of the day. Coffee is still a morning staple – but it’s also a
year, a burden that would have impacted roasters and retailers as well as importers.
mid-morning pick-me-up, afternoon treat, and even social outlet. And, consumers
The result was a veto by California Governor Arnold Schwarzenegger.
want to pick off the menu for what best suits the occasion.
In fact, most of NCA’s government affairs activities have a direct or indirect impact on small business income and expenses. Whether it’s blocking increased
Coffee Continuum
port fees, fighting expensive labeling requirements, or keeping luxury taxes away
As consumer tastes diverge, the US coffee industry moves closer together. Silos of
from cappuccinos, NCA can react immediately to national, state or local initiatives
product type or sector no longer match customer demands nor marketplace realities.
that would hurt the bottom line. Industry participation in developing positions on
It’s increasingly clear that old lines between traditional, gourmet, and specialty
issues and engagement in government affairs are excellent ways to give back to the
beverages are quickly blurring.
industry and ensure a climate primed for growth.
According to NCA research, consumers who drink traditional and gourmet coffee beverages jumped from 38% to 51% since 2003. And, increases in daily
Small Businesses
consumption stemmed almost exclusively from traditional coffee. Clearly, Americans,
With a majority of small and medium sized members, NCA provides other targeted
more accustomed to gourmet varieties, are beginning to view them as “traditional
services as well. As this group increases its industry and membership profile,
coffee.”
NCA continues to enhance specially targeted products and services. Beyond the COE alliance and government affairs activities, NCA has also introduced a slate of
Working Together
new offerings, including the NCA Webinar Series and training videos, designed to
The mandate is clear for the US and global coffee communities – we must all
facilitate further business success for participants.
work together to meet changing consumer tastes. It’s part of our everyday work at
The Webinars cover topics of special interest to smaller businesses in the
NCA, a solid plank in our mission and purpose, in fact, to represent the entire US
café and gourmet roaster segments, and have included espresso basics, brewing
coffee industry and champion its well being within the context of the world coffee
essentials, café branding, coffee-shop employee training, and marketing certified
community.
coffees. The Webinars engage live, interactive technology and are hosted by industry
Together, the global industry has already driven category-wide growth to new levels with interaction and unity of focus. Broad participation in NCA’s Coffee Delivers
experts such as Sherri Johns of WholeCup Coffee Consulting and Rick Peyser of Green Mountain Coffee Roasters.
campaign, for example, yielded New York Times, USA Today and US News & World
NCA’s training videos cover roasting and agronomy and are targeted to non-
Report headlines calling coffee a ”health drink,” while 40% of Americans now feel
technical professionals, including café personnel and non-technical roasting
“coffee is good for my health” versus 26% a year ago, according to NCA’s National
company employees. NCA’s online library also offers some of the most popular
Coffee Drinking Trends. NCA research also shows daily consumption at a nine-year
book titles for coffee house owners and entrepreneurs, covering topics ranging
high of 56% of American adults, and daily market penetration of coffee tying soft
from manufacturing to starting a coffee bar.
drinks for the first time since 1990. Clearly, the marketplace is primed for unparalleled growth. To continue to
Looking Forward
increase consumption, though, it’s critical that we continue to work together. In the
In these ways, NCA is devoting its experience to boosting value for all sectors,
new consumer climate, every plug for “coffee,” or each new daily drinker, is a score
engaging wide industry participation and cooperation. As the only group that spans
for the entire category.
all sectors, NCA has to work especially hard to deliver added value to the entire industry and the global coffee community.
Quality Coffees
As consumers muddy the waters with insatiable appetites for all types of coffee,
Across all product types, sustaining growth means understanding the complexities
clarity comes in just one variety – an industry with singular focus and comprehensive
of new consumer tastes. It also means sustaining a business climate conducive to
strategies that best serve the industry and its customers.
CT
delivering the goods. In step with consumer palates, the industry must increase the availability and variety of quality coffees. To help boost this important segment, NCA has signed
For more information on the National Coffee Association – USA, please go to www.ncausa.org
a formal affiliation with the Cup of Excellence. The alliance aims to strengthen www.fgcoffeetalk.com
CoffeeTalk
February 2007
www.fgcoffeetalk.com
13
16
February 2007
CoffeeTalk
Starting with Cans: Mainstream Supermarket Coffees by Kenneth Davids True, not all of the coffees reviewed this month came in cans and the term “mainstream” may be ambiguous, but all definitely were purchased retail at supermarkets and most should be available in any large, well-stocked grocery in the United States. All were sold pre-ground with the exception of Eight O’Clock Coffee, the traditional supermarket whole-bean alternative for cost-conscious shoppers. At Coffee Review, we do not normally consider price in our reviews. Our general assumption is that, at today’s prevailing prices, genuinely fine coffee tends to be a bargain when compared to wines or teas of similar distinction. Clearly, however, anyone who buys a mainstream, pre-ground, packaged coffee in a supermarket must be motivated either by value or convenience or both, hence our inclusion of prices in these reviews, expressed as cents per dry ounce of coffee. (One pound of coffee beans typically yields about 40 to 60 six-ounce cups of brewed coffee so one ounce of dry, ground coffee produces about 15 to 20 ounces of brewed coffee.) Bad News, Good News At least I hope buyers of mainstream supermarket coffees are motivated by price and convenience. Because when compared to what is available at a good specialty coffee store or on the Internet, the mainstream supermarket coffees reviewed here offered mainly mediocrity, bracketed by a couple of excursions into pretty good and more than a couple into sheer repulsiveness. Part way through this cupping it struck me as mysterious why anyone would even drink coffee if they were limited to the most common of the canned brands reviewed here. I suppose anything hot, brown, cheap and caffeinated beats NoDoz or overpriced energy drinks. But to turn to the good news: Given our criteria for this month, the real winners here would seem to be those coffees that proved to be good in the cup and easy on the pocketbook. Leading on the price side of the equation was the Wal-Mart Great Value 100% Arabica, a rounded, balanced blend rated a respectable 84 and selling at an amazing price of 18 cents per dry ounce. (Again, one ounce of ground coffee nets about three to five mug-sized servings of brewed coffee, meaning this coffee costs the consumer at most six cents per mug, energy and water aside.) A Wal-Mart 100% Colombian (not reviewed here), with a brighter if simpler profile and a slightly lower rating at 83 and slightly higher cost at 20 cents per ounce, was almost as impressive a value.
the Brown Gold 100% Colombia with a rating of 88 and the Community Coffee redbag Between Roast at 87, both at 36 cents per ounce, are impressive. Like the two Wal-Mart coffees, they also offer alternative styles of cup: The Brown Gold Colombia is a sweetly tart, light-to-medium-roast high-grown coffee, whereas the Community Between Roast is a rounder, lower-key cup that probably depends on a substantial Brazil component. Starbucks and Specialty Coffee Crossovers Also rating relatively well, though offering little in the way of special value, were coffees from larger specialty coffee companies with broad supermarket distribution. The advantage here would seem to be convenience rather than price, as these coffees, at 80 cents up to a dollar per ounce, offer little advantage in price compared to similar specialty coffees purchased in gourmet stores or on the Internet. We sampled offerings from three crossover specialty brands: Starbucks, which appears to be striving mightily (though only marginally succeeding) at maintaining quality and distinction in its Kraft-distributed supermarket offerings; Millstone, the specialty arm of corporate giant Procter & Gamble; and Peet’s Coffee, the iconic, pioneering West Coast specialty company that is attempting to push out from its San Francisco Bay Area base into supermarkets and metropolitan areas in other parts of the country without completely losing its cult identity and signature “deep” dark-roasting style. Brown Gold | Brown Gold
Peet’s Coffee &Tea | Major Dickason’s Blend
Origin: Colombia Review Date: January 2007 Intense aroma vivid with tart cherry notes and hints of chocolate and tomato. Big, giddily sweet acidity with continued pie cherry notes with a lush lean toward chocolate. Very slightly astringent in the long finish. Overall Rating: 88 points
Origin: Not disclosed. Review Date: January 2007 Very rich, deep, balanced aroma with hints of cedar, orangy fruit and semisweet chocolate. Rather fat-bodied in the cup, with continuing hints of flowers, dark chocolate, and a pungent citrus that I read as grapefruit. A distractingly sharp, astringent mouthfeel rounds and softens as the cup cools, but continues to dominate in the finish. Overall Rating: 87 points
Community Coffee | Between Roast Origin: Not disclosed. Review Date: January 2007 A quiet, sweetly rounded coffee. Cherry and a hint of chocolate in the aroma, softly acidy and rather full-bodied in the cup, with candied walnut, cacao and pipe tobacco notes. Simple, gently rich finish. Overall Rating: 87 points
Leaning Toward the Quality Side If we give a bit more emphasis to the quality side of the price-to-quality trade-off,
www.fgcoffeetalk.com
Starbucks Coffee | African Kitamu Origin: East Africa. Review Date: January 2007 A very interesting profile, shallow in depth of sensation but intensely complex within that narrow range. Crisply roasty but lively aroma with sweet apple and floral-toned chocolate notes. Continued roasty in the cup with distinct, sweetly lemony fruit and continued hints of flowers and chocolate. Overall Rating: 87 points
CoffeeTalk
Millstone Coffee | Kona Coffee Blend Light Roast Origin: The Kona growing region of the Big Island of Hawaii and other undisclosed origins. Review Date: January 2007 Subdued, sweet-toned aroma: cedar, hints of chocolate and prune-toned fruit. Round, simple, and rather richly bittersweet in the cup, with some hints of flowers, chocolate and prune. Deep, resonant short finish thins toward astringency in the long. Overall Rating: 85 points
Folgers Gourmet Selections | Lively Colombian Origin: Colombia Review Date: January 2007 Sweet, round but crisp profile. Attractive nuance in the aroma - raisin, cedar, pipe tobacco, a hint of chocolate - fades quickly in the cup, leaving behind only the faintest shimmer of floral-toned chocolate. Sweet, distantly chocolatetoned finish, but quite astringent in the mouthfeel. Overall Rating: 84 points
February 2007
Starbucks Coffee | Sumatran Reserve Fair Trade Organic (K-Cup) Origin: Northern Sumatra, Indonesia Review Date: January 2007 Attractive aroma: sweet, gently scorched cedar with a distinct hint of semisweet chocolate. Very roasty in the cup, but with patience the sweet burned notes round toward a vague, caramelly chocolate. Simple and sweet in the short finish, mildly astringent in the long. Overall Rating: 84 points
Millstone Coffee | French Roast
MJB | MJB Premium Coffee
Origin: Not disclosed. Review Date: January 2007 Smoky aroma dominated by scorched cedar notes with hints of spice and orange. In the sharply pungent, faintly sweet cup all grace notes vanish with the exception of the smoky, scorched cedar. Good sweetness in the short finish, with only slight astringency in the long. Overall Rating: 82 points
Origin: Not disclosed. Review Date: January 2007 Sweet wood and vegetal cocoa in the aroma. In the cup flatly bittersweet, continued woody, with a hint of vegetal cocoa that stays just on the cocoa side of rubbery. Simple, short, salty/sweet finish. Overall Rating: 78 points
Maxwell House | Maxwell House Original Wal-Mart Stores | Great Value 100% Arabica Origin: Brazil, Central America, Colombia Review Date: January 2007 Rather subdued aroma, but quite sweet and deep, with floral, semi-sweet chocolate and cherry hints. Continued round and deep in the cup, with distinct semi-sweet chocolate notes and a slight woody, herby edge. The round richness carries into the short finish but gives way to a shallow, salty woodiness in the long. Overall Rating: 84 points
17
Origin: Not disclosed. Review Date: January 2007 Very sweet aroma, with nut and perhaps slight floral and chocolate notes. In the cup cloyingly bittersweet wood and nut robusta character with continued faint chocolate and floral suggestions. Overall Rating: 81 points
Yuban | Yuban Original, 30% Rainforest Alliance Certified Origin: Not disclosed. Review Date: January 2007 The aroma is sweet but neutral and thin, with wood, caramel and nut notes. In the cup caramelly with a hint of cedar, but dominated by a cloyingly sweet nut character, the calling card of inexpensive coffees of the robusta species. Overall Rating: 79 points
www.fgcoffeetalk.com
Yuban | Yuban Organic Origin: Not disclosed. Review Date: January 2007 Cloyingly sweet, earthy/mildewed character with very distinct grassy notes. Overall Rating: 76 points
Folgers Gourmet Selections | Morning Cafe Origin: Not disclosed. Review Date: January 2007 Pungently sweet, cedary, faintly sewerish-fermented aroma. In the cup neutral, sweet, very simple, with hints of walnut and continued composty ferment. Cleans up a bit in the finish. Considerable difference from cup to cup, with some cups more fermented than others. Overall Rating: 75 points
CT
This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com. Alabama Prime-Time Roasters Red Mountain Coffee Roasters Royal Cup, Inc. Higher Ground Roasters, Inc. Alaska Cafe Del Mundo K Bay Caffé Roasting Company, LLC The Green Coffee Bean Company Heritage Coffee Co. Arizona The Bisbee Coffee Company Coffee Reserve LLC Rocket Coffee Roasters Espressions Coffee Roastery Volcanic Red Coffees Cortez Coffee Roasters Lost Dutchman Coffee Roasters Momento Coffee Roasting Co. Arbuckle Coffee Roaster X Arkansas Kennedy Coffee Roasting Company Biff’s Coffee Roasting Co. River City Coffee & Tea RoZark Hills Coffee Roasterie California La Mill Coffee Specialists Commercial Cooling Trinidad Coffee Co. Surf City Coffee Company Pacific Coffee Roasting Company Joebella Coffee Lingle Bros. Coffee, Inc. Kavanaugh Coffee Roasting Company Uncommon Grounds, Inc. Rocky Roaster Carmel Coffee Zoe’s Coffee Roasting Company, Inc. City Bean Daymar Select Fine Coffees McLaughlin Coffee Company Peet’s Coffee & Tea Humboldt Bay Coffee Co. Thanksgiving Coffee Co., Inc. Sujus Coffee & Tea Roast de Gourmet, LLC Flying Goat Coffee Diedrich Coffee Inc. Diggs Coffee Strawhouse Organic Coffee Roaster South Coast Coffee Black Mountain Gold Coffee ECO Cafe & Los Pinos Apffels Coffee Co. Bradford Coffee Groundwork Coffee Co. Mount Ararat Coffee Jesus Mountain Coffee Inland Empire Coffee The Coffee Company Kean Coffee The Supreme Bean Coffee Roasters Masterpiece Coffee Mr. Espresso Peerless Coffee & Tea Company Coffee Brothers, Inc. Coffee Roasters of Pasadena Gold Rush Coffee Grounds For Enjoyment Signature Coffee Co. Mountanos Bros. Coffee Co. Coffee Klatch Roasting Jeremiah’s Pick Coffee Rodger Bories Roger’s Family Company Hair Raiser Coffee Java City Terranova Coffee Roasting Co., Inc. Cafe Moto Plantation Station Coffee Roasters Ryan Bros. Coffee, Inc. Capricorn Coffees, Inc. JBR, Inc. Gourmet Foods LaDonna’s Coffee Roasting Co. Equator Estate Coffees & Teas, Inc. Caribbean Coffee Co., Inc. Java Jones Coffee House Barefoot Coffee Roasters Java Bob’s Coffee Roasting Willow Tree Coffees Clean Foods, Inc. Limoneira Coffee & Tea Co. Ecco Caffe Surf City Coffee Co. Taylor Maid Farms LLC Volcanic Red Coffees Mother Lode Coffee Roasting Co. Sonora Gold Coffee Roasters Alpen Sierra Coffee Roasting Company Bay Area Coffee, Inc. F. Gaviña & Sons, Inc. Adore Espresso Pacific Bay Coffee Co. & Micro-Roastery Santa Cruz Coffee Roasting Colorado Devil’s Backbone Coffee Roasters Brewing Market Coffee Breckenridge Coffee Roasters Bongo Billy’s Coffees Crow Foot Valley Coffee High Rise Coffee Roasters Pikes Perk Wholesale and Roasting Co. Boyer Coffee Company, Inc. Cafe Cartago Cafe Novo Coffee Roasters, LLC Kaladi Coffee Purewater Dynamics, Inc. The Scottish Roaster, LLC Mountain State Golden Roast, LLC Cafe Richesse Vail Mountain Coffee & Tea Company Steamboat Coffee Roasters Allegro Coffee Co. Connecticut Willoughby’s Coffee & Tea Coffee-Tea-Etc., LLC Baronet Coffee Inc.
Birmingham Birmingham Birmingham Leeds
1 205 444-1446 1 205 945-8970 1 205 849-5836 1 800 794-8575
Anchorage Homer Ketchikan Juneau
1 907 562-2326 1 907 299-0880 1 907 247-5621 1 907 586-1088
Bisbee Phoenix Phoenix Scottsdale Scottsdale Tempe Tempe Tempe Tucson Tucson
1 520 432-7931 1 623 434-0939 1 602 548-2259 1 480 946-9840 1 866 462-8733 1 800 992-6782 1 623 217-1304 1 480 948-8501 1 520 790-5282 1 520 791-0400
Bentonville Jacksonville Little Rock Rose Bud
1 479 464-9015 1 501 985-9595 1 800 661-1496 1 501 556-5808
Alhambra 1 606 202-0100 Anaheim 1 714 484-0000 Anaheim 1 714 520-8410 Aptos 1 831 685-8614 Aptos 1 831 685-2520 Atascadero 1 805 461-4822 Bell Gardens 1 800 352-2500 Berkeley 1 510 843-3040 Berkeley 1 510 644-4451 Canoga Park 1 818 347-1378 Carmel 1 831 624-5934 Ceres 1 209 541-3877 Culver City 1 323 965-5000 El Cajon 1 619 444-1155 Emeryville 1 510 428-2951 Emeryville 1 510 594-2100 Eureka 1 707 444-3969 Fort Bragg 1 707 964-0118 Fremont 1 510 742-8880 Hayward 1 510 783-1010 Healdsburg 1 707 433-9081 Irvine 1 949 260-1600 Janesville 1 530 253-1211 Junction City 1 530 623-1990 Laguna Niguel 1 949 443-5113 Lake Forest 1 714 730-2696 Long Beach 1 562 961-3109 Los Angeles 1 323 846-5500 Los Angeles 1 323 268-2333 Los Angeles 1 323 930-3910 Los Banos 1 209 826-4961 Manteca 1 209 823-3121 Mentone 1 909 794-2255 Murrieta 1 909 677-0088 Newport Beach 1 949 642-5326 North Hollywood 1 818 506-6020 Novato 1 415 884-2990 Oakland 1 510 287-5200 Oakland 1 510 763-1763 Ontario 1 909 930-6252 Pasadena 1 626 564-9291 Petrolia 1 707 629-3460 Redlands 1 909 793-2357 Redway 1 707 923-2661 S. San Francisco 1 650 624-7031 San Dimas 1 877 4KLATCH San Francisco 1 877 537-3642 San Francisco 1 415 587-5187 San Leandro 1 800 829-1300 Santa Barbara 1 866 972-4737 Sacramento 1 916 565-5500 Sacramento 1 916 929-1681 San Diego 1 619 239-6686 San Diego 1 858 676-8306 San Diego 1 858 751-0825 San Francisco 1 415 621-8500 San Leandro 1 800 645-4515 San Luis Obispo 1 805 545-9539 San Rafael 1 415 485-2213 Santa Barbara 1 805 962-3201 Santa Barbara 1 805 962-4721 Santa Clara 1 408 248-4500 Santa Cruz 1 831 425-7143 San Jose 1 408 472-7086 Santa Paula 1 805 933-3027 Santa Paula 1 805 525-5541x240 Santa Rosa 1 707 525-9309 Scotts Valley 1 831-430-9112 Sebastopol 1 707 824-9110 Sherman Oaks 1 818 995-1259 Sonora 1 209 533-2750 Sonora 1 209 589-9368 South Lake Tahoe 1 530 541-1053 Suisun 1 707 864-6264 Vernon 1 323 582-0671 Vista 1 800 570-9101 Walnut Creek 1 707 751-0871 Watsonville 1 831 685-0500 Berthoud Boulder Breckenridge Buena Vista Castle Rock Colorado Springs Colorado Springs Denver Denver Denver Denver Denver Denver Englewood Fort Collins Minturn Steamboat Springs Thornton
1 970 532-3510 1 303 447-9523 1 970 453-5353 1 719 395-4991 1 303 814-0999 1 719 633-1833 1 719 265-6880 1 303 289-3346 1 303 297-1212 1 303 295-7678 1 720 570-2166 1 303 922-4383 1 303 922-3104 1 303 868-4454 1 970 484-1979 1 970 827-4008 1 970 879-4276 1 303 444-4844
Branford Goshen Hartford
1 800 388-8400 1 860 491-9920 1 860 527-7253
Ashlawn Farm Coffee Omar Coffee Co., Inc. Inter-Continental Imports Co., Inc. Barrie House Coffee & Tea Co. Delaware Delaware City Coffee Company Florida Z-Coffee Corporation Coffee Millers and Roasting, Inc. Java Gold Gourmet Coffee Roasters Greenbrier Coffee Roasters & Tea Imports Amber Products Limited Condaxis Coffee & Tea, Inc. Martin Coffee Co. Wandana International Coffee & Tea, Inc. Zoe’s Coffee Roasting Company, Inc Sweetwater Organic Coffee Company San Giorgio Coffee Baby’s Place Coffee Bar, Inc. Island Joe’s Coffee Bebidas y Alimentos S.A. (BASA) Coffee Growers LLC Colonial Coffee Roasters, Inc. Cafe Don Pablo Rodmac Coffee Company Amavida Coffee and Trading Company Latitude 23.5 Coffee & Tea One World Coffee and Tea Mystic Bean Coffee Company Joffrey’s Coffee & Tea Co. Valrico Bros. Coffee Co. Veronica Solorzano Georgia Aroma Bean Coffee Roasters Inc. Imported Restaurant Specialties Cafe Campesino, Inc. Martinez Fine Coffees Partners Coffee Company, Inc. Atlanta Coffee & Tea Company St. Ives Coffee Roasters, Inc. Viazza Coffee Rona Inc. Hawaii Hoku Lani, Inc Kena Pure Kona Coffee Lappert’s Coffee Hawaii Coffee Company Kona Brothers Coffee Roasting, inc. Mountain Thunder Coffee Coffees of Hawaii Maui Coffee Roasters Kona Joe Coffee LLC Maui Oma Coffee Roasting Co., Inc. Idaho Treasure Valley Coffee, Inc. Café Avion Doma Coffee Roasting Company Purple Bean Coffee Co. Illinois Superior Coffee The Great American Coffee Company Columbia Street Roastery Herriott’s Coffee Co. Intelligentsia Coffee Roasters & Tea Blenders Marquis Development/Dave Cooper & Assoc. Casteel Coffee Hearthware Home Products, Inc. Chicago Coffee Roastery, Inc. Douwe Egberts Coffee Systems JavaMania Coffee Roastery, Inc. Sidestreet Coffee Roastery Coffee Fresh, Inc. Fratelli Coffee Company Coffee Masters, Inc. Indiana Three Rivers Coffee Co. Jameson Coffee Harvest Cafe Coffee Roasters Julian Coffee Roasters Stanton Coffee Alliance World Coffees Noble Coffee & Tea Iowa US Roasterie Zanzibar’s Coffee Adventure Friedrichs Coffee Kansas Corsair Handcrafted Coffees Z’s Divine Espresso, Inc. PT’s Coffee Company Riffel’s Coffee Co. Kentucky Cosumers Choice Coffee John Conti Coffee Co. Southern Heritage Coffee Co. Louisiana Community Coffee Company, LLC River Road Coffee, Ltd. New Orleans Coffee Works Cane River Roasters American Coffee Company, Inc. Coffee Roasters of New Orleans Jelks Coffee Roasters Maine Benbow’s Coffee Roasters Wicked Joe Carpe Diem Coffee Roasting Co. Coffee By Design, Inc. Rock City Coffee Roasters Maryland Caffe Pronto, Inc. The Daily Roast Coffee Co., Inc. Orinoco Coffee & Tea, Ltd. The Cosmic Bean Coffee Company Massachusetts Galapagos Coffee Roasters Barrington Coffee Roasting Co., Inc. New England Coffee Co. Comfort Foods, Inc. Indigo Coffee Roasters, Inc. Armeno Coffee Roasters, Ltd. Michigan Zingermans Coffee Roaster The Evelyn Bay Coffee Company, Ltd. The Coffee Beanery Shadrach, Meshach & ABeanToGo
Lyme Newington Newington Old Saybrook
1 860 434-3636 1 860 667-8889 1 860 665-1101 1 860 388-3605
Delaware City
1 302 832-3303
Apopka Cape Coral Cape Coral Crestview Ft. Lauderdale Jacksonville Jacksonville Jacksonville Jacksonville Gainesville Hollywood Key West Key West Miami Miami Miami N Miami Beach Pembroke Park Santa Rosa Beach Sarasota Sarasota St. Augustine Tampa Tampa Weston
1 604 465-7323 1 239 573-6800 1 800 381-1752 1 904 807-8013 1 876 905 0112 1 904 356-5330 1 904 355-9661 1 904 992-4596 1 904 854-0727 1 352 372-8342 1 888 253-6881 1 305 744-9866 1 305 294-1190 1 504 551-6909 1 305 421-0004 1 305 634-1843 1 305 249-5628 1 954 322-9100 1 850 376-1650 1 877 260-9212 1 941 400-2160 1 904 669-7610 1 813 250-0404 1 813 493-0579 1 954 384-8940
Acworth Alpharetta Americus Atlanta Atlanta Decatur Gainsville Sugar Hill Marietta
1 770 917-0701 1 770 777-6662 1 229 924-2468 1 404 231-5465 1 404 344-5282 1 770 981-6774 1 770 287-3200 1 678 549-5014 1 770 421-9600
Captain Cook Captain Cook Hanapepe Honolulu Kailua-Kona Kailua-Kona Kaulapuu Kahului, Maui Kealakekua-kona Puunene
1 808 328-9910 1 808 328-0111 1 808 335-6121 1 808 847-3600 1 808 331-0800 1 808 325-2136 1 808 567-9490 1 808 877-2877 1 808 322-2100 1 808 871-8664
Boise Coeur d’Alene Coeur d’Alene Nampa
1 208 377-8488 1 877 432-7890 1 208-699-0004 1 208 467-5533
Bensenville Bourbonnais Champaign Champaign Chicago Decatur Evanston Gurnee Huntley Itasca Loves Park Normal North Chicago Schiller Park Spring Grove
1 630 860-6223 1 815 929-1230 1 217 352-9713 1 217 352-9713 1 312 563-0023 1 217 428-6664 1 847 424-9999 1 847-775-8123 1 847 669-1156 1 630 775-9639 1 815 885-4661 1 309 454-4003 1 847 578-0772 1 847 671-7300 1 815 675-0088
Fort Wayne Greencastle Indianapolis Indianapolis Indianapolis Muncie Noblesville
1 260 469-2233 1 800 694-9559 1 317 585-9162 1 317 247-4208 1 317 280-1230 1 765 282-1004 1 317 773-0339
Des Moines Des Moines Urbandale
1 515-243-4409 1 515-244-7694 1 888-612-5050
Cichita Lawence Topeka Wichita
1 316 729-4949 1 785 842-7651 1 785 862-5282 1 316 269-4222
Louisville Louisville Winchester
1 502 968-4151 1 502 499-8600 1 727 573-0101
Baton Rouge Baton Rouge Kenner Natchitoches New Orleans New Orleans Shreveport
1 225 368-4544 1 225 751-2633 1 866 766-6629 1 318 354-7747 1 504 581-7234 1 504 827-0878 1 318 636-6391
Bar Harbor Brunswick N. Berwick Portland Rockland
1 207 288-2552 1 207 725-1025 1 207 676-2233 1 207 879-2233 1 207 594-5688
Annapolis Annapolis Junction Laurel Millersville
1 410 626-0011 1 301 498-7787 1 301 953-1200 1 410 370-1782
Chicopee Great Barrington Malden N. Andover Northampton Northborough
1 413 593-8877 1 413 528-0998 1 781 844-3566 1 978 557-0009 1 800 447-5450 1 508 393-2821
Ann Arbor Brooklyn Flushing Goodrich
1 734 945-4711 1 800 216-7617 1 800 728-2326 1 248 819-7780
www.fgcoffeetalk.com
Ferris Coffee & Nut Co. Schuil Coffee Co. Higher Grounds Trading Co. Paramount Coffee Company Paramount Gourmet Coffee, Ltd. Magnum Coffee Roastery Coffee Barrel Coffee Express Co. Java Master Beanstro Specialty Coffee Roasters Minnesota Asplund Coffee LLC Custom Roasting, Inc. Alakef Coffee Roasters, Inc. European Roasterie, Inc. B & W Specialty Coffee Roastery, Inc. The Midnight Roastery White Rock Coffee Roasters Bull Run Roasting Company Tom Becklund Coffee Specialty Java Missouri Parisi Artisan Roasters The Roasterie, Inc. Dominic Coffee River City Coffee & Tea Kaldi’s Coffee Roasting Co. Chauvin Coffee Corp. Ronnoco Coffee Co. Tesoros Del Sol Montana City Brew Coffee & Cool River Roasters Rock Creek Coffee Roasters Cool Beans Coffee Pub Montana Roastery Group Inc. FireTower Coffee House & Roasters Fieldhead’s Coffee, LLC Hunter Bay Coffee Roasters, Inc. Morning Glory Coffee & Tea, Inc. Montana Coffee Traders, Inc. Nebraska Harvest Roasting The Mill Coffee and Tea Midwest Custom Roasting Inc. Pear’s Coffee Nevada Coffee Roasters of Las Vegas The Whole Bean Agtron, Inc. Wood-Fire Roasted Coffee Co. New Hampshire A&E Custom Coffee Roastery Granite Ledge Coffee The Black Bear Micro Roastery Piscataqua Coffee Roasting Co. Java Tree Gourmet Coffees, Inc. Two Loons Coffee New Jersey Coffees and Teas of Yesteryear MG Coffee Corim International Coffee Talk N’ Coffee Davan Espresso, Inc. Kobricks Coffee Co. Rojo’s Roastery Kaffe Magnum Opus, Inc. The Law Coffee Company Coffee Roasters, Inc. Lacas Coffee Co. Orpha’s Coffee Shop World of Coffee New Mexico New Mexico Coffee Co. New York Parkside Coffee Gillies Coffee Co. Hena Coffee Trade Marcs Group—Café La Sameuse McCullagh Coffee illy caffe North America, Inc. gimme! coffee Monkey Joe Roasting Co. Inc. LavAzza ESSSE Caffe Fresh Direct White Coffee Corp. Eldorado Coffee Ltd. Danesi Caffe USA, Inc. Irving Farm Coffee Company Lavazza Premium Coffees Corp. Longo Coffee & Tea R. P. Coffee Ventures B. K. Associates International Premium Coffee Roasters, Inc. Dallis Coffee Grafton Hills Coffee Roasters, Inc. Waterfront Roasters J.B. Peel Coffee & Tea Company Spin Caffe Coffee Roasters Cafe Kubal Coffee Roasters Paul de Lima Co., Inc. Coffee Labs Roasters Hampton Coffee Roasters North Carolina Dilworth Coffee S & D Coffee Co., Inc. Broad Street Coffee Roasters Counter Culture Coffee, Inc. Carolina Coffee Roasting Company Java Estate Roastery, Inc. Eighth Sin Coffee Company Larry’s Beans, Inc. Stockton Graham & Company Tradewinds Coffee Co., Inc. Cape Fear Roasters, LL Kaldi Gourmet Coffee Roasters Port City Roasting Co. Krispy Kreme Coffee Company North Dakota MoJo Java, Inc. Ohio Angel Falls Coffee Company Susan’s Coffee and Tea Red Cedar Coffee Co., LLC Coffee Break Roasting Company
Grand Rapids Grand Rapids Lake Leelanau Lansing Lansing Nunica Okemos Plymouth Walled Lake Waterford
1 616 459-6257 1 616 956-6815 1 877 825-2262 1 800 968-1222 1 517 372-5500 1 616 837-0333 1 517 349-3888 1 734 459-4900 1 248 669-1060 1 248 674-5876
Buffalo Buffalo Duluth Le Center Minneapolis Minneapolis Paynesville Saint Paul St. Louis Park St. Louis Park Waconia
1 763 682-6633 1 763 682-4604 1 218 724-6849 1 507 357-2272 1 800 331-2534 1 612 310-7873 1 320 333-0168 1 651 699-5448 1 952 285-4242 1 952 929-9027 1 888 586-8232
Kansas City Kansas City Lee’s Summit Saint Charles St Louis St. Louis St. Louis St. Louis
1 816 455-4188 1 816 931-4000 1 816 525-9319 1 636 255-0855 1 314 727-9991 1 314 772-0700 1 314 371-5050 1 314 570-9659
Billings Billings Great Falls Great Falls Helena Kalispell Lolo West Yellowstone Whitefish
1 406 294-4620 1 406 896-1600 1 406 454-8860 1 406 453-8443 1 406 495-8840 1 406 249-5775 1 406 273-5490 1 406 646-7061 1 406 862-7633
Bellevue Lincoln Omaha Omaha
1 402 932-8856 1 402 475-5531 1 402 330-6368 1 402 551-8422
Las Vegas Las Vegas Reno Reno
1 702 435-9338 1 877 536-5662 1 775 850-4600 1 775 856-2033
Amherst Canterbury Center Tuftonboro Dover Manchester Strafford
1 603 578-3338 1 603 267-9444 1 603 569-6007 1 603 740-4200 1 603 669-7625 1 603 664-5722
Avon Boonton Bricktown Deptford Forked River Jersey City Lambertville Millville Newark Oakland Pennsauken Skillman Stirling
1 732 500-7377 1 973 277-5693 1 732 840-1670 1 800 597-2326 1 609 693-8822 1 201 656-6313 1 609 397-0040 1 856 327-9962 1 973 344-2270 1 201 337-8221 1 856 910-8662 1 609 430-2828 1 908 647-1218
Albuquerque
1 505 856-5282
Bowmansville Brooklyn Brooklyn Brooklyn Buffalo Elmsford Ithaca Kingston New York Linden Hill Long Island City Long Island City Maspeth New York New York New York New York New York Oneonta Orchard Park Ozone Park Petersburg Port Chester Red Hook Rochester Syracuse Syracuse Tarrytown Water Mill
1 716 681-3078 1 718 499-7766 1 718 272-8237 1 718 387-9696 1 716 856-3473 1 800 872-4559 1 607 273-0111 1 845 331-4598 1 800 466-3287 1 800 348-6664 1 718 928-1195 1 718 204-7900 1 718 418-4100 1 646 742-9798 1 212 206.0707 1 212 725-8800 1 212 477-5421 1 212 852-7726 1 607 432-1499 1 716 662-1788 1 718 845-3010 1 518 686-3336 1 800 690-7230 1 845 758-1792 1 585 506-9550 1 315 278-2812 1 315 699-5282 1 914 332-1479 1 631 726-2633
Charlotte Concord Durham Durham Greensboro Hampstead Raleigh Raleigh Raleigh Raleigh Wilmington Wilmington Wilmington Winston-Salem
1 704 554-7111 1 704 782-3121 1 919 688-5668 1 919 361-5282 1 800 457-2556 1 910 270-0266 1 919 832-8898 1 919 828-1234 1 919 881-8271 1 919 878-1111 1 910 254-9277 1 910 350-0990 1 910 796-6647 1 336 726-8845
Westhope
1 701 245-8080
Akron Akron Berea Cincinnati
1 330 376-5282 1 330 733-3444 1 440 260-7509 1 513 841-1100
This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.HospNews.com. P&G Caruso’s Coffee, Inc. Crimson Cup Coffee & Tea Stauf’s Coffee Roasters Seven Hills Coffee Company Berardi’s Fresh Roast, Inc. Boston Stoker Drake’s Fine Coffee Roasting A Coffee Affair, LLC Queen City Coffee Company Oklahoma Neighbors Coffee and Tea Prima Oregon Allann Bros. Coffee Co., Inc. La Dolce Vita Coffee Roasters Uncle Bob’s Coffee RayJen Coffee Company Mellelo Coffee Roasters Full City Coffee Roasters BJ’s Coffee Company Rogue River Coffee Co. Motley Brew Coffee Company Caravan Coffee Oregon Coffee Roaster, Inc. Boyd Coffee Company Coffee Bean International, Inc. Nossa Familia Coffee Portland Roasting Co. Ristretto Roasters Stumptown Coffee Roasters World Cup Roasters McKenzie River Roasting Pennsylvania Main Line Coffee Roasters Hometown Coffee and Food Co. Claddagh Coffee Company Cohveca Coffee The Harbour Coffee Co. College Coffee Roasters Lancaster County Coffee Roasters The East Indies Coffee & Tea Company Ellis Coffee Company Blue Water Coffee La Colombe Torrefaction La Prima Espresso Company The Reading Coffee Roasters Electric City Roasting Co. Arbuckle Coffee Co. Inc. Morning Star Coffee, Inc. Rhode Island Hottop USA Autocrat Coffee and Extracts Custom House Coffee Excellent Coffee Company Coffee Exchange New Harvest Coffee Roasters South Carolina Iron Brew Coffee Company
Cincinnati Cleveland Columbus Columbus Lebanon N. Royalton Vandalia Sylvania West Chester West Chester
1 513 983-1000 1 440 546-0901 1 614 252-3335 1 614 487-6050 1 513 489-5220 1 440 582-4303 1 937 890-6401 1 419-882-0800 1 513 759-2200 1 800 487-7460
Oklahoma City Oklahoma City
1 405 236-3932 1 405 525-0006
Albany Baker City Baker City Bandon Central Point Eugene Forest Grove Grants Pass Joseph Newberg North Plains Portland Portland Portland Portland Portland Portland Portland Berea
1 541 812-8000 1 541 663-1306 1 541 523-2128 1 877 347-1144 1 541 779-9884 1 541 344-4829 1 503 357-1195 1 541 474-2200 1 541 432-2326 1 503 538-7365 1 503 647-5102 1 503 666-4545 1 503 227-4490 1 800 525-1610 1 503 236-7378 1 503 281-4234 1 503 740-4480 1 503 228-5503 1 541 746-5791
Ardmore Bridgeville Collegeville Collegeville Hershey Lancaster Lancaster Lebanon Philadelphia Philadelphia Philadelphia Pittsburg Reading Scranton Verona West Chester
1 610 642-3066 1 412 221-7200 1 610 416-1534 1 877 COHVECA 1 717 534-2439 1 717 293-0605 1 717 392-2080 1 717 228-2000 1 215 537-9500 1 215 848-3498 1 215 426-2011 1 412 565-7070 1 610 373-7323 1 570 499-5739 1 412 653-8378 1 888 854-2233
Cranston Lincoln Middletown Pawtucket Providence Rumford
1 401 497-1008 1 401 333-3300 1 401 842-0008 1 401 724-6393 1 401 273-1198 1 401 438-1999
Blythewood
1 803 691-4750
Turtle Creek Coffee Coffee Roasters of Charleston Orangeburg Coffee Roasters Island Coffee/ICCB, Inc. Little River Roasting Company Leopard Forest Coffee Company South Dakota Dry Creek Coffee Bully Blends Coffee & Tea Inc. Dark Canyon Coffee Co. Tennessee Bluff View Art District, Inc. Stone Cup Roasting The Chattanooga Coffee Company Gridge’s Coffee & Roasting Co. Summit Coffee Company Goodson Bros. Coffee Company, Inc. Vienna Coffee Company, LLC Bongo Java Roasting Co. Texas Addison Coffee Roasters Sara Lee Mawker Coffee Caffe Sanora Los Armadillos Coffee Texas Coffee Traders Trianon the Coffee Place Texas Coffee Co. Globex America Tyler El Paso Coffee Roasters, LLC Cafe Maison Coffee Jumel Leasing Katz Coffee Lola Savannah GP Segafredo Zanetti USA, Inc. AAH! Coffee DeCoty Coffee Co. Cuvee Coffee Roasting Company Coffee City USA, Inc. Distant Lands Coffee Roaster Utah Caffe Ibis Coffee Roasting Co. Millcreek Coffee Roasters Salt Lake Roasting Co. Vermont Speeder & Earl’s Inc. Green Mountain Coffee Roasters Vermont Artisan Coffee Tea Virgina Shenandoah Joe Coffee Roasters Lexington Coffee Roasting Co. Kiariz Coffee Source First Colony Coffee & Tea Co. Orange Roasters Mountain View Coffee Roasters Kiari’s Coffee Source Honduras Coffee Company Cape Henry Coffee
Columbia Mount Pleasant Orangeburg Ravenel Spartanburg Travelers Rest
1 803 419-2020 1 800 677-KAFE 1 803 536-9684 1 843 889-2448 1 864 582-7900 1 864 834-5500
Hill City Rapid City Rapid City
1 605 209-4999 1 605 342-3559 1 605 394-9090
Chattanooga Chattanooga Chattanooga Cookeville Hermitage Knoxville Maryville Nashville
1 423 265-5033 1 423 698-4404 1 423 624-4999 1 931 525-3900 1 615 391-5493 1 800 737-1519 1 865 567-2058 1 615 777-2572
Addison Amarillo Arlington Austin Austin Austin Austin Beaumont Dallas Distant Lands El Paso Houston Houston Houston Houston Houston Irving San Angelo Cuvee Tyler Tyler
1 972 404-1145 1 806 376-8216 1 469 569-6718 1 512 732-8300 1 512 472-3838 1 512 476-2279 1 512 328-4033 1 409 835-3434 1 214 353-0328 1 800 346-5459 1 915 587-7526 1 713 529-2314 1 713 516-8750 1 713 864-3338 1 713 222-9800 1 281 821-3717 1 214 636-6790 1 915 655-5607 1 866 688-6608 1 888 583-9526 1 800 346-5459
Logan Salt Lake City Salt Lake City
1 888 740-4777 1 801 595-8646 1 801 363-7572
Burlington Waterbury Waterbury
1 802 660-3996 1 802 244-5621 1 866 882-7876
Charlottesville Lexington Luray Norfolk Orange Ruckersville Sterling Stuart Virginia Beach
1 434 295-4563 1 800 322-6505 1 540 743-3280 1 757 622-2224 1 866 739-5282 1 434 985-1563 1 703 904-0777 1 877 466-3872 1 866 242-6333
www.fgcoffeetalk.com
Washington Attibassi Moka Joe Tony’s Coffees & Teas, Inc. Fidalgo Bay Roasting Coffee La Crema Roasting Company Pioneer Coffee Roasting Company Jousting Penguin D&M Coffee Company Urban City Coffee Roasters Camano Island Coffee Roasters McCauley Coffee Roasters, LLC Raven’s Brew Coffee Roasters Alpine Coffee Roasters Java! Java! Coffee Co., Inc. Mukilteo Coffee Co. Batdorf & Bronson Coffee Roasters King Coffee Ltd Martin Henry Coffee Roasters Java Trading Co. Caffe D’arte Caffe Luca Caffe Umbria, Inc. Fonte Coffee Roasters Tully’s Coffee Visions Espresso Services Zoka Coffee Roaster Seattle Gourmet Coffee Lowery & Co. Inc. Craven’s Coffee Company Dillanos Coffee Roasters Fox Hollow Coffee, Inc. Dominic’s Coffee Co. Raven’s Brew Coffee Firehouse Coffee Company Wisconsin La Java a Roasting House Victor Allen Coffee Ancora Coffee Roasters, Inc. Kaldi’s Best, LLC. Steep & Brew Alterra Coffee Roasters, Inc. Anodyne Coffee Roasting Company Door County Coffee & Tea Co. Berres Brothers Inc. Wyoming Great Northern Coffee Co., Inc. Coal Creek Coffee Co. James Smith International Amore Coffee New York Coffee Espresso Americano illy Cafe La Semeuse
Bellevue Bellingham Bellingham Burlington Burlington Cle Elum Clinton Ellensburg Everett Camano Island Kent Kirkland Leavenworth Maple Valley Mukilteo Olympia Olympia Puyallup Renton Seattle Seattle Seattle Seattle Seattle Seattle Seattle Shoreline Snohomish Spokane Sumner Sumner Tumwater Tumwater University Place
1 425 319-9393 1 360 714-1953 1 360 733-6319 1 360 757-8818 1 360 333-1035 1 509 674-4100 1 877 278-0175 1 800 264-JAVA 1 425 265-1610 1 360 387-7493 1 253 859-4303 1 425 576-9495 1 509 548-3313 1 425 432-2184 1 425 348-9692 1 800 955-5282 1 360 943-2646 1 253 848-6427 1 425 917-2920 1 800 999-5334 1 206 575-2720 1 206 762-5300 1 888 783-6683 1 206 695-7664 1 206 623-7509 1 206 217-5519 1 206 417-5599 1 360 668-4545 1 509 747-6424 1 800 234-5282 1 253 891-0500 1 866 759-9036 1 800 917-2836 1 253 606-4134
Green Bay Little Chute Madison Madison Madison Milwaukee Milwaukee Sturgeon Bay Watertown
1 920 662-0500 1 930 788-2280 1 608 255-2900 1 608 252-9700 1 608 223-0707 1 414 273-3747 1 414 276-8081 1 920 743-8808 1 920 261-6158
Jackson Hole Laramie Sheridan
1 307 733-5323 1 307 745-0165 1 307 672-1744
Australia Bahrain Honduras Italy Switzerland
61 7 5593-4000 +973 1762-3584 504 231-0711 1 877 455-9347 1 718 387-9696
20
CoffeeTalk
February 2007
Java Frost’s ‘Race Horse’ by Lynn Merriam, Co-Owner - Java Frost, LLC I make a trek to Simone’s coffee house for my Gingerbread latte every Christmas. I say trek because Simone’s is nowhere near my house. As I was driving I got to thinking about seasonal specialties at coffee houses. I wondered if most coffee houses offer seasonal specialties or not and if they do are they just for their regular customers, do they generate new sales, or are they just for fun. With this in mind I decided to find out. My first pre-requisite was to come up with a drink and then a time frame in which to do my research. Of course I needed coffee houses that would be willing to be in my experiment. I decided on the month of January since it is traditionally slow for coffee houses. I came up with a drink called the “Race Horse”, a crazy drink with 6 shots of espresso and steamed milk, a super latte! I created counter cards to advertise the promotion for the month of January only. I then set out to find several coffee houses to be my guinea pigs. This proved to be exceptionally difficult. I started calling coffee houses across the country and was extremely surprised that most did not do any seasonal promotions at all. I was shocked at how few were even interested in trying them. I heard “too much trouble”, “I don’t have the time”, “I already have too many menu items”, “and I don’t like adding new things”. I finally found several brave souls who were game to try my idea. Simone’s, and Djangos, both in Ventura California, Rudolph’s in San Luis Obispo CA, Café Luna on Vashon Island, WA, and Monkey Joe Roasting Co. in Kingston, NY. I designed and sent them all counter cards advertising “The Race Horse” asking them to keep track of how many they sold and to what demographic. At the end of the month I sent them all a questionnaire. These were my findings: 1. Three out of the five coffee houses regularly have seasonal offerings. 2. When creating a special, the common threads were: ease of preparation, creating new recipes using products they already have on hand, trying to attract a different target audience and price point. 3. I asked them for this special was there a particular target audience? The recurrent theme was men! Serious espresso drinkers! Monkey Joes was the only shop that said both sexes were trying the special. 4. Overall everyone thought the promotion was really fun, generated a lot of conversation if not always a sale, many questions about the caffeine content. Rudolphs thought they might keep it on the new menu they were creating. Monkey Joe said the promotion “created goodwill & fun and a reason for customers to return to Monkey Joe Roasting Company”. While no one got rich from my experiment, all five shops said if I have any more drink special ideas they would “absolutely” give them a try. So what information did I get from this experiment? The majority of the coffeehouses I spoke to who were not open to the idea of seasonal drinks should reconsider. A little fun goes a long way in making your customers drink experience more enjoyable. Never forget that innovation is what sets you apart from your competition. CT Lynn Merriam is one of the owners of Java Frost LLC. Lynn was the owner of “Kalamazoo restaurant in British Columbia, Canada which was voted one of the top ten restaurants in Beautiful BC Magazine. She wrote a cookbook “The Galley Companion” for boaters and also owned Full of Beans coffeehouse before starting Java Frost in 1995.
www.fgcoffeetalk.com
CoffeeTalk
February 2007
www.fgcoffeetalk.com
21
22
CoffeeTalk
February 2007
Please visit these Exhibitors at Coffee Fest Chicago! Espresso Specialists, Inc.
Astoria-General Espresso Equipment Corp.
www.astoria.com 336.393.0224 Greensboro, NC Bar Equipment and Supplies, Catering Equipment and Supplies, Coffee Brewer Manuf, Distributor Espresso Machines/Equipment, Griddles and Grills, Grinding Equipment Astoria General Espresso is a subsidiary of CMA of Italy, which is one of the largest manufacturer of commercial espresso coffee machines worldwide. CMA has been certified ISO 9001 for the highest quality standards applied to all aspects of the manufacturing process, making its espresso machines the most dependable on the market. Booth #400
BriteVision
www.britevision.com 877.479.7777 San Francisco, CA Coffee House Products In 1999, BriteVision invented the Ad-Sleeve™. Today, BriteVision is revolutionizing the cup sleeve industry with a new product line that enhances the consumer experience and a unique membership program that helps coffeehouse owners minimize their cup sleeve costs year round. Booth #402, 404
Coffee Holding Co.
www.coffeeholding.com 800.458.2233 Brooklyn, NY Coffee Roaster, Green Coffee Dealers/ Brokers Booth #622
Da Vinci Gourmet
www.davincigourmet.com 800.640.6779 Waukesha, WI Bar Mix, Chai, Chocolate, Confections, Frozen Bev Mix, Hot Drink Mixes, Low Carb, Retail Merchandise, Smoothie/Frozen Bev, Spirits, Sweeteners/Toppings, Syrups, Teas Da Vinci Gourmet® provides products specially formulated for the specialty coffee industry. We offer the most extensive line of flavored syrups in the industry. Da Vinci Gourmet also provides turnkey marketing support services and programs, available on our website at www.davincigourmet.com/ retailer. Booth #613, 615, 712, 714
Design & Layout Services
www.designlayout.com 800.471.8448 Wayzata, MN Design / Furnishings Design & Layout Services is a national leader in the design of specialty coffee cafes. Services include floor plan design, restaurant equipment specification, custom cabinetry/ millwork, plumbing/electrical plans, health department coordination, and restaurant equipment sales. Their services are available internationally. Booth #708
Double Wrap Cup & Container Co. Inc
www.comfortgripwrap.com 312.337.0072 Chicago, IL Paper Products, Serving Supplies Table Top 15
www.esiespresso.com 800.367.0235 Seattle, WA Espresso Machine Manuf, Grinding Equipment, Water Filtration Espresso Specialists, Inc. offers La Marzocco and Rio traditional espresso equipment from Italy and Franke superautomatic equipment from Switzerland. ESI provides technical expertise, parts support and genuine passion for espresso. Booth #1013, 1015, 1112, 1114
Faema
www.faema.it +39.02900.491 Binasco, MI Bar Equipment and Supplies, Beverage Dispensing Equipment, Catering Equipment and Supplies, Coffee Brewer Manuf, Espresso Machine Manuf, Grinding Equipment, Water Filtration Established in Milan in 1945, today Faema is part of the leading group in espresso and cappuccino commercial machine production and distribution. It operates in more than 100 countries through a highly qualified distribution and service network. The group has ISO 9001 certification for the highest quality standards applied to all aspects of the manufacturing process. All products have important quality certification such as: NSF, ETL, UL, ULc. In addition, Faema coffee machines and coffee grinders have been recognised by the I.N.E.I (Istituto Nazionale Espresso Italiano) with its certificate of compliance for the preparation of true Italian espresso. Faema ‘s products stand out since ever for their professionalism, high technology and elegant design. Faema wide product range (more than 40 traditional and superautomatic espresso coffee machines) is able to meet all types of your coffee business need. Faema: THE PROFESSIONAL CHOICE Booth #218, 220
Gelaccino
www.gelaccinosales.com 425.239.3017 Marysville, WA Frozen Bev Mix Gelaccino introduces a new concept in ice blended drinks! Experience the great texture & flavor of a milkshake without the ice cream mess and storage requirements and Gelaccino costs only $.66 per serving! Easy to use, our powder concentrate needs only water and ice and also can be combined with espresso, fruit, juice, syrups, and more. You are only limited by your imagination. Increase your sales through our beautiful point of sale materials! Stop by our booth at Coffee Fest Chicago (#102) or email us for a free sample amy@gelaccinosales.com! Booth #102
Ghirardelli
www.ghirardelli.com 800.877.9338 San Leandro, CA Chocolate, Coffee House Products, Confections, Dessert Products, Frozen Bev Mix, Gourmet Food, Hot Drink Mixes, Sweeteners/Toppings, Syrups Ghirardelli’s line of premium beverage ingredients is specifically designed for specialty coffee drinks. Served hot in mochas or blended with ice: Ghirardelli Chocolate, a timeles pleasure. Booth #604, 606
Grand Avenue Chocolates
www.grandavenuechocolates.com 877.934.1800 Concord, CA Chocolate,Confections Grand Avenue Fine Chocolates are richly satisfying, premium confections of uncompromised quality and exceptionally delicious taste. We offer a complete line of chocolate enrobed cookies and grahams. Our unique program allows the retailer to place their label on the package, creating a customized offering to their customer. Together Peppermint Perfection, Raspberry Divine, and Strawberry Delight make up our cookie line. The grahams are available in both milk and dark premium chocolate. Each and every product is individually wrapped to seal in all the goodness for you. We invite you to sample our great tasting assortment. Booth #1100
Java Jacket
www.javajacket.com 800.208.4128 Portland, OR Paper Products, Serving Supplies Java Jackets puts customer’s comfort and satisfaction first. We sell to the corner espresso stand as well as some of the biggest coffee chains. Booth #101
LBP Manufacturing
www.lbpmfg.com 800.545.6200 Cicero, IL Packaging Equip/Supplies, Paper Products, Serving Supplies LBP Manufacturing, Inc. is a manufacturer of innovative packaging for the foodservice industry. We specialize in creating packaging for the Coffee and Catering segments. Our packaging includes the signature hot cup sleeve, Coffee Clutch(r). The Coffee Clutch(r) is a patented, pre-assembled sleeve with a heat-activated adhesive that allows the sleeve to stick to the cup. Another key item is the disposable, Beverage on the Move(tm). It is a patented package that insulates 96 ounces of coffee (or cold beverage), which can fill 12 eight-ounce cups or 10 twelve-ounce cups for up to 3 hours. Booth #508
Millrock
www.millrock.com 800.645.7625 West Bridgewater, MA Carts, Commercial Kitchen Equipment, Consulting Services, Design/Furnishings, Display Equipment and Cases, Refigeration, Retail Merchandise, Signage/ Menus Booth #509, 513, 515, 608, 612, 614
Monin Gourmet Flavorings
www.monin.com 800.966.5225 Clearwater, FL Bar Mix, Chai, Iced Tea, Sauces, Syrups, Teas Made of natural green tea, pure cane sugar and spices, delicious Monin Chai Tea is highly concentrated. Ideal either hot or chilled, just add milk! Booth #500, 502
Pacific Bag, Inc.
www.pacificbag.com 800.562.2247 Woodinville, WA Packaging Equip/Supplies, Roaster Supplies PBi is a full-line flexible packaging company that services the Specialty Coffee, Specialty Foods, Holistic Pet Food, Natural Products, and Promotional Packaging. Give us a call, we make packaging simple. Booth #301
Parkside Coffee
www.parksidecoffee.com 716.681.3078 Bowmansville, NY Coffee Retailer, Coffee Roaster Parkside Coffee is a simple luxury... Artisan crafted coffees passionately roasted on antique cast-iron machines ensures an extraordinary experience. We guarantee the quality and freshness of every bean we sell. Booth #1107, 1109, 1206, 1208
www.fgcoffeetalk.com
Stanton Coffee
www.stantoncoffee.com 866.280.1230 Indianapolis, IN Coffee Retailer, Coffee Roaster Quality. Service. Price. You can have all three!! Stanton Coffee is your source. Our passion for great coffee will show up in every cup you serve. We partner with farmers and importers to seek out the highest quality coffees available. We are committed to providing our customers with the best tasting and freshest coffees at awesome prices. Additionally, we carry a fine selection of teas, flavored syrups, smoothies, equipment and coffee related products at fantastic prices. How do we do it? We cut out the middleman and pass the savings on to you. Place your order directly online - anytime! Booth #308
Swiss Water Decaffeinated
www.swisswater.com 800.667.6181 Burnaby, BC Coffee Roaster Swiss Water Decaffeinated Coffee Company, Inc. decaffeinates coffee to 99.9% caffeine free – U.S. Standard, guaranteed. Our Process is a wholesome, 100% chemical free, pure water method, used by premium roasters, and demanded by discerning decaf drinkers. The demand for decaffeinated coffee continues to grow as consumers become more health-savvy, environmentally conscious. The decaf drinker wants the “whole coffee experience”, the same sense of discovery that stimulates coffee drinkers – but without caffeine. SWISS WATER® Decaffeinated Coffees are well positioned to help grow your decaf segment sales. Visit us to learn how SWISS WATER® Decaf can make a difference for you. Booth #315
The Roasterie, inc.
www.theroasterie.com 816.931.4000 Kansas City, MO Beverages- Non-Alcoholic, Blenders, Bookes- Educational and Technical, Coffee Roaster, Condiments and Relishes, Stirrers- Wood or Plastic, Tea Making & Dispensing Equipment Enjoy award-winning specialty coffee roasted by The Roasterie, inc. We custom air-roast, blend and ship daily to our customers around the world. Visit us at www.theroasterie.com. Booth #321 Visions Espresso Services www.visionsespresso.com 206.623.6709 Seattle, WA Coffee House Products, Display Equipment and Cases, Distributor Espresso Machines/Equipment, Grinding Equipment, Smallwares Booth #907, 909 Vita-Mix Corporation www.vitamix.com/foodservice 800.437.4654 Cleveland, OH Commercial Kitchen Equipment, Food Preparation Equipment, Frozen Bev Equip, Frozen Dessert, Granita Equip/Supplies, Smoothie/Frozen Bev With over 80 years in business, Vita-Mix is a recognized leader and is considered “the blending expert” in the foodservice industry. Booth #418
CoffeeTalk
February 2007
www.fgcoffeetalk.com
25
CoffeeTalk
February 2007
24
by Jimmy Sneed
by Lisa Olson
$5.15 you’re kidding, right?
Deepen Your Relationship with Your Customer
How distressing. I got an urgent email last month telling me to call my Senators and Representatives to demand that they vote against raising the minimum wage. The email was sent by someone from the NRA. No, not the Charlton Heston NRA. The other one, ours! And, you can bet that the person that sent me the email doesn’t work for $5.15 an hour, wouldn’t work for $5.15 an hour, and probably never has worked for $5.15 an hour. Why is it that the National Restaurant Association so often seems to be on the wrong side of the issues? First, it was smoking in restaurants. They were for it, despite the fact that they, and everybody else, knew it was sickening our employees. They took the tobacco companies’ position that a) it wasn’t really so bad and b) restaurants would lose business if they banned smoking. So wrong on both counts. Then there’s matter of industry wide health insurance. For some reason, restaurant workers are asked to settle for less than, say, grocery clerks, or bus drivers. Why is it that 60 million workers are guaranteed health insurance at work, but not restaurant workers? And why does the NRA fight so hard against it? Now it’s the minimum wage. Again it seems that it’s the restaurant workers who are getting the gristle while others get the meat. With today’s prices for gas, housing, food and insurance, who can survive on $5.15 an hour, much less better themselves? And let’s really look at what it does, and has done for our great industry, to pay the bare minimum. Is there anybody out there who thinks that, overall, service in restaurants has gotten better in the last few years? There was a time when you could earn a decent living doing what you love. Many restaurants become revolving doors, hiring as many minimum wage earners as they can. Do we value our employees so little that we expect them to work and be productive for $10,712 a year? It costs more than that just to buy the health insurance their employer doesn’t offer. Hell, when I entered my sophomore year of college, I got a job at a VA hospital, washing dishes for $5.75 an hour. In 1971! And here, 35 years later, we’re actually fighting about whether our employees deserve more. Ok, enough indignation. Let’s be practical. If employees cannot make enough money to survive, they are less likely to stay. That means higher turnover, more training, inferior service, and a general lowering of standards in the industry. Thus the ‘box’ restaurants have been able to standardize their systems to the point that they can pay the lowest wages and still get the product out, such that it is. Make money by lowering standards, now there’s a concept. Goodbye Mom and Pop restaurants with personality, hello burger in a bag. What will happen to restaurants by raising wages? Industries adjust. Remember when the film industry said that VHS would kill their business, TV was going to eliminate radio, or the internet would make newspapers obsolete? It just didn’t happen. Ma Bell becomes Ma Cell. If farmers can’t grow tobacco, they’ll grow cotton. Having happier, healthier employees means giving better service and offering better food. Fear not, giving workers an opportunity to advance will be a good thing. And the right thing. NRA, wake up! CT Jimmy Sneed was chef/owner of The Frog and the Redneck in Richmond, Virginia and a two time James Beard nominee. He currently operates SugarToad Management, a restaurant and product development consulting business. Send email to jimmy@fgcoffeetalk.com
Editor’s Note: In the last issue, many readers noticed that #4 of Lisa’s article on Marketing Plans was missing in action. We apologize and here it is... 4. No clear, specific uniqueness – What makes you different from the competition? No, it’s not “quality service.” I said “unique.” Maybe it’s where your ingredients or a recipe comes from to make your signature Key Lime pie. Maybe it’s your location. Mattress World says, “Our hard to find locations will save you money.” If you don’t have something unique then develop one and splash it everywhere. Q. We’ve been doing the features and benefit thing for years and need a new approach. What would you suggest? A. Of course, there is nothing wrong with the feature and benefits approach. Along with providing a unique position in the market, it’s the cornerstone of any marketing program. What you may be missing here is a purposeful focus on building a meaningful relationship with the customer. Call it relationship marketing, experience marketing, what have you. The whole point is to take your relationship with the customer beyond just showing them what you can do for them. One consistent finding is that feeling like you’re “being sold” is a turn off. Conversely, study after study shows that we will repeatedly buy from people we connect with. So how can you deepening your relationship? Educate. By nature people are hungry for knowledge. They can go just about anywhere to purchase a product, but if you supply the information they so desperately crave, you will have gained an active and truly interested audience. When I know something about you, and you know something about me, the relationship moves past the product or the service itself. So put yourself out there. Give information freely and the relationship will deepen. Personalized Education Think about it. Let’s say you have three choices for dinner out on the town. You find out that one of those restaurants is owned by a chef who pulled himself up by his bootstraps and worked hard at his trade. Today he is achieving his dream of opening his own restaurant focused on dishes using spices directly imported from individual growers in Southeast Asia (insert picture of a grower and the chef here). The other two dining choices might have wonderful food and a unique story to tell as well, but if they don’t tell it, which restaurant are you more likely to want to experience? Tips that Educate If people find a resource that teaches them about a product or services and offers truly helpful tips, advice and tools, they become more interested. In turn, you build trust and a deeper relationship with your audience. The information can be directly related, or maybe not. A maid service sent me a sales flier and included a list of laundry tips. A real estate agent sent me a postcard with a list of web sites for students. Education with Emotion Don’t be afraid to tug on the emotional heart strings. Create a bond by educating the customer on a worthy cause or show them a community service project that your establishment is involved with. Experiencing the same emotional feelings – even if they are just reading about it – creates a commonality that brings people together Web Education Web sites are a good example of opportunities for company to deepen their relationship with their customers, yet many web sites miss the boat. One consistent finding is that people do not want to be sold. Though this may not come as a surprise, most websites are still structured as straight conversion sites. Click here, buy this, you’re done. If you are a restaurant you probably provide your visitor with a sample menu, hours of operation, a map, and some pretty pictures. Chances are that same web visitor will visit several other sites and get the same information before deciding where to have dinner. To be the restaurant they chose you need to find more innovative ways to convert them from web visitor to patron. The best way to make this happen is to build a deeper relationship with them through education as we have discussed above. Some tips: Be a Teacher. Decide what to educate people about and stay focused on one theme from which the information grows out of. Have a Strategy. Determine the appropriate venues and timing to offer additional information, further assistance, etc. that allows your audience to take the next step and continue their relationship with you. Provide the Next Step. Maybe at the bottom of the web page telling of the chef and his spices, there is a special coupon for an off-the-menu or signature item appetizer. Or maybe it’s a take-away, product comparison sheet that includes interesting information like a little history on how it was originally sold out of the trunk of a car (think NIKE here), a testimonial from customers who use the product in an innovative way, or a photo story on how your top-of-the-line hammers were donated to Habitat for Humanity and their web address if they’d like to help too. It’s important to lead the consumer toward purchase without them feeling “sold.” This creates a long-term relationship and will increase overall sales. Using education to build a deeper, more meaningful relationship with your customers and prospects is an art and one worth perfecting. CT Lisa Olson is the President of Smart Marketing, Inc. Have a marketing question? Submit it to Lisa at lisa@you-r-smart.com.
www.fgcoffeetalk.com
CoffeeTalk
February 2007
26
by Peter M. Guyer
Is Your Business Optimally Insured? There is probably no topic duller than business insurance. I had more fun writing my will than discussing insurance for my business. Yet it is a necessary precaution for any business to undertake, particularly as your business grows and liability increases. What is business insurance? There are many ways to insure a business, and different types of insurance which protect a business against various risks. The most common form of insurance is property and casualty insurance. This is basic liability coverage for the operations of a business. Another important form of insurance is business interruption insurance. This is critical for retail stores such as coffee shops, restaurants, and manufacturers. It provides coverage for a business in the event it is unable to operate due to fire, flood, earthquake or other disaster. Even though a business is not operating it still incurs costs (payroll, lease, mortgage, insurance premiums, etc.). The insurance provider will help you get back on track and operating your business again. Worker’s compensation insurance is another critical type of insurance coverage for employers. To protect employers from lawsuits resulting from workplace accidents and to provide medical care and compensation for lost income to employees hurt in workplace accidents, businesses are required to buy workers compensation insurance. Workers compensation insurance covers workers injured on the job, whether they’re hurt on the workplace premises or elsewhere. Workers compensation provides payments to injured workers, without regard to who was at fault in the accident, for time lost from work and for medical and rehabilitation services. It also provides death benefits to surviving spouses and dependents. Employer-sponsored health insurance coverage is a hot topic in Washington, D.C. Given the escalating costs of providing health insurance coverage to workers, many employers are shifting the burden to their employees. Employees are frequently asked to pay higher co-pays for prescription drugs or visits to doctors. Instead of full, 100% coverage of health care premiums, employers often pay only a portion of the premiums. The remainder is deducted from the employee’s salary. Different businesses require different types of insurance. Jeff Martins, Seattle manager of Brown & Brown, Inc., recommends that restaurants, coffee shop chains and food manufacturers (and any business serving food to consumers) buy food borne illness insurance. This type of insurance is often an extension of your liability insurance policy. It covers a business in the event that a consumer becomes ill as a result of the food or drink that the business provided that individual. Can you say “organic spinach?” In September 2006 a food borne illness broke out as a result of spinach being contaminated with the E. coli O157:H7, a potentially deadly bacterium that can cause bloody diarrhea and dehydration. It lead to 199 infections, three deaths, and thirty-one kidney failures by October 6, 2006. The outbreak has been attributed by media sources to a Taco Bell storage facility, and produced by Ready Pac, a Southern Californian grower. Additionally, 34 people became sick last year with symptoms consistent with E. coli infection after dining at a Taco John’s establishment in Cedar Falls, IA. We hope that Ready Pac and Taco John’s had adequate food borne illness insurance. You should, too. The repercussions of failing to insure your business against risk are severe. For example, in 1971 the FDA discovered the botulism bacteria (botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum) in vichyssoise soup manufactured by Bon Vivant, Inc. of Newark, New Jersey. The FDA released a public warning after learning that a New York man had died and his wife had become seriously ill due to botulism after eating a can of Bon Vivant vichyssoise soup. The company commenced a recall of the 6,444 cans of vichyssoise soup made in the same batch as the can known to be contaminated. The FDA soon discovered that the company’s processing practices raised questions not only about the production lots of the vichyssoise, but also about all other products packed by the company. The effectiveness check of the recall had revealed a number of swollen or otherwise suspect cans among Bon Vivant’s other products, so FDA extended the recall to include all Bon Vivant products. The FDA shut down the company’s Newark, New Jersey plant. Only five cans of Bon Vivant soup were found to be contaminated with the botulin toxin. However, the ordeal destroyed public confidence in the company’s products and the Bon Vivant name. Bon Vivant filed for bankruptcy within a month of the announcement of the recall. Do your business a favor by reviewing your current insurance policy relative to your realistic business risks. You may not only be paying too much for some forms of insurance, but also you may be paying too little (or none at all) for other types of insurance. I hope I have not put you to sleep. My intention is merely to wake you from a potentially costly slumber. With adequate business insurance, you will sleep soundly. CT 1 2
Wikipedia, 2006 North American E. coli outbreak Wikipedia, List of United States food borne illness outbreaks
Peter M. Guyer is the Founder and President of Athena Marketing International (www.athenaintl.com), an international marketing, consulting and business development firm that helps U.S food and beverage companies build profitable, sustainable brands. Tel. (206) 749-9255, E-mail: info@athenaintl.com
Correction
In the Buyer’s Guide, and in the State of the Industry, We incorrectly listed the web address for Faema. The correct address is www.faema.it. This has been corrected in the on-line Buyer’s Guide searchable directory. Also note, the Cimbali USA, Inc. was left out of the Buyer’s Guide but has been added to the online version. Their information is: Cimbali USA, Inc. 312.265.8100 www.cimbali.us Chicago, IL Bar Equipment and Supplies, Beverage Dispensing Equipment, Catering Equipment and Supplies, Coffee Brewer Manuf, Espresso Machine Manuf, Grinding Equipment, Water Filtration. We apologize for the error, and any confusion this mistake may have caused.
Introducing Monin Gourmet Sauces made especially for café professionals
Monin, the world leader and trusted source for premium syrups, proudly introduces Monin Gourmet Sauces – created especially for café professionals. Monin’s new sauces are available in four
www.fgcoffeetalk.com
indulgent varieties: Dark Chocolate, Caramel, White Chocolate, and Sugar Free Dark Chocolate. Monin Gourmet Sauces are made with the finest quality ingredients and natural flavors, designed to complement premium brewed espresso. Café, bar and restaurant operators can get information about Monin flavorings directly via the company’s web site, www.monin.com or by calling toll-free 800-966-5225.
Don’t Sweat It!
WOW, warm dry hands, clean car cup holder, no water stained clothing and no puddling on your desk! Don’t Sweat It Products, LLC, presents the newest paper-based technology for iced beverages. The SweaterTM fits on the bottom of cold cup beverages. This new “green” paper technology made from 100% post consumer recyled material is biodegradable, fits 80% of plastic cups used in iced beverages and is customizable. Want a different height, no sweat! Want DSI to brand The SweaterTM with full color, no sweat! For complimentary samples and further information, please contact Chuck, at Don’t Sweat It Products, LLC, 781/444-4440.
Continued on page 28
CoffeeTalk
February 2007
www.fgcoffeetalk.com
27
28
CoffeeTalk
February 2007
The Ultimate Barista Challenge® USA debuts at the International Continued from page 26 Restaurant & Foodservice Show Pete’s Gourmet Confections of New York 2007 Announces Their New Line of The Ultimate Barista Challenge® USA, Artisan Chocolate Covered the first coffee and espresso competition Grahams of its kind, debuts to the New York mar-
NewsBites
Pete’s Gourmet Confections presented a new and unique artisan chocolate covered graham at the 32nd Annual Winter Fancy Food show. Covered in a luscious imported Belgian chocolate, these crunchy handmade grahams are rich with the taste of caramelized honey and a hint of cinnamon. These preservative free delights are excellent for pairing with Pete’s famous Hand blended Hot Cocoa or dipping into a steaming cup of coffee For Samples or information please Contact them at (866) 857-3837 or at www.petesgourmet.com
How does Sara Lee build on its rich cheesecake heritage?
With the introduction of three, on-trend cheesecakes with flavors that will surprise and delight consumers. And to top if off, these new cheesecakes are the only cheesecakes recognized with a seal of approval from the American Culinary Federation, North America’s premier professional chefs’ organization. Available to ship on February 2, these delicious cheesecakes from Sara Lee Foodservice provide operators with a range of selections that offer the essence of affordable indulgence and add refined casual elegance to any menu, with pastry chef quality eye appeal, intricate decorations, premium inclusions, ingredients and indulgent toppings. Sara Lee Restaurant Reserve™ and Bistro Collection™ cheesecakes offer ease of handling with thaw and serve convenience and pre-sliced portion control.
BaristaWorks.com Launched
BaristaWorks.com a new, on-line web site focusing solely on the independent specialty coffee retailer and roaster launched on January 8th. BaristaWorks.com was founded by Mike Allen who was instrumental in the launch and early development of International Paper’s JavaStock site. BaristaWorks.com offers the independent specialty coffee retailer and roaster an unsurpassed value proposition which includes 24/7/365 ordering on line with (800) 965-0626 as a back-up, low, one case minimums, Same day, FREE shipping on all orders via FedEx Ground, easy payment via all major credit cards, New Graphiti tm design cups and sleeves, and products from such leading manufacturers as International Paper, Insulair, Huhtamaki, StixToGo and more. BaristaWorks.com is a brand of Memphis, TN based Strategic Alternatives, LLC. For more information, please call (901) 850-8874.
ketplace at the highly acclaimed International Restaurant & Foodservice of New York, March 4 – 6, 2007 at the Jacob Javits Convention Center where 18,000 attendees are expected. The Ultimate Barista Challenge is an action packed competition where baristi compete in a dueling stage of identical espresso stations to shake, not stir, their espresso cocktails, to prepare beautiful caffe latte art, blend espresso frappe and brew the best they have. Each barista has a tight 10 minutes to prepare drinks in each category and serve to a discerning professional tasting judges’ panel comprised of coffee specialists, trainers, food writers, chefs or sommeliers before a live audience to win the right to challenge the reigning champion and in turn become “The Ultimate Barista” For information on the International Foodservice & Hospitality Exhibition www.internationalrestaurantny.com For information on the Ultimate Barista Challenge® USA, contact Danny or Sherri Johns www.ultimatebaristachallenge.com or 1-503-232-1016
Gelaccino introduces new product
Gelaccino, is proud to introduce its new ice blended drink concept. Gelaccino has the texture & great flavor of a milkshake without the ice cream mess and storage requirements. At only $.66 per serving, Gelaccino costs less than competitive products and tastes better too.Our powder concentrate needs to be mixed only with water and ice. This versatile product can be combined with espresso, fruit, juice, syrups, and more. You are only limited by your imagination. This shelf stable product is available in 3.5 pound bags for only $19.00. No refrigeration is required. We offer great point of sale material and long term customer support as well. For more information, go to www.gelaccinosales.com or visit them at Booth #102 at the Chicago CoffeeFest
McDonald’s UK Puts Rainforest Alliance Certified Coffee On the Menu
Sustainably grown coffee takes a giant leap forward today with the announcement that McDonald’s UK will be sourcing all of its coffee beans from farms certified by the New York-based global nonprofit Rainforest Alliance. Starting January 10, all 1,200 McDonald’s restaurants in the United Kingdom and Ireland will sell exclusively Kenco coffee, a Kraft Foods high-quality Arabica coffee containing 100% Rainforest Alliance Certified beans. Only farms that meet specific, independent and verifiable standards balancing all aspects of production, including
protecting the environment, the rights and welfare of workers and the interest of coffee-growing communities are awarded Rainforest Alliance certification. McDonald’s is the first major retailer in the United Kingdom to source 100 percent of its coffee from Rainforest Alliance Certified farms, and as it implements this decision this week, it becomes with one stroke the leading UK retailer of Rainforest Alliance Certified coffee. Prices will be locally competitive ranging from £1.09 ($1.43) for a regular coffee to £1.59 ($2.08) for a large cappuccino or latte.
Dunkin’ Brands Outlines Plans to Expand Dunkin’ Donuts’ Presence into the Asian Market
Dunkin’ Donuts today outlined its plans to further expand its presence into Asia starting with the announcement of its first store in Taiwan. The new Dunkin’ Donuts will open today in Taipei City, Taiwan. The company recently granted franchise rights to Mercuries & Associates to develop 100 stores in Taiwan over the next 10 years. Mercuries, the fifth largest market cap company in Taiwan, as well as one of the country’s largest retailers, brings 25 years of operating experience to the partnership. Dunkin’ Brands announcement comes on the heels of the company recently surpassing $1 billion in international system wide sales annually. For more information, visit www.dunkinbrands.com.
Primera Announces LX400 Color Label Printer for Short-Run Label Printing Primera Technology, Inc., a leading Tomlinson Industries adds a new developer and manufacturer of specialty “knocked-down” high chair printing equipment, today introduced its LX400 Color Label Printer, an inkjetbased printer designed to print short-run, full-color labels at up to 4800 dpi print resolution. The LX400 prints full-color photos, text, graphics and bar code labels. Printed labels are virtually scratchproof and waterproof. Applications include short runs of primary product and box labels for specialty and gourmet foods, wine bottles, coffee bags, cosmetics and personal care products, water bottles, private label products, gift baskets and more. More information about Primera, its history and products is available on the Internet at www.primeralabel.com or by calling 1-800-797-2772 (USA and Canada).
Marston high chairs are known throughout the commercial foodservice industry for their design and high quality construction. Tomlinson Industries is now offering a lower cost, unassembled “knocked-down” version. When fully assembled, the high chair measures 19” (483mm) deep x 29” (737mm) high x 18.5” (470mm) wide. The height to the seat is 21” (533mm) and the height to the arm is 27” (686mm). For more information, visit www.tomlinsonind.com to see our complete product lines.
The Rancilio Legacy: an exhibition
Rancilio North America will host an exhibition of their vintage espresso machines at Coffee Fest Chicago held at Navy Pier in February, 2007. Original machines from the Rancilio line will be on display, beginning with “La Regina” built in 1927, and continuing to machine designs from 1980. Also included will be machines from Rancilio’s Swiss partner in super-automatic machines, Egro. Visitors may tour the exhibit for no charge in the registration area of the Coffee Fest Tradeshow from February 23rd – 25th, 2007. The exhibit will feature 16 Rancilio traditional espresso machines and six Egro super-automatics. Tradeshow attendees may bring their “Legacy” exhibit ticket to the Rancilio booth, # 813, for a complimentary copy of Rancilio the book. For further information, please visit the Rancilio web site at www.rancilio.com.
www.fgcoffeetalk.com
Continued on page 30
30
CoffeeTalk
February 2007
NewsBites
Continued from page 28
Sara Lee announces plans for Boston’s The Gourmet Pizza State-of-the-Art R&D Facility announces new President Sara Lee Corporation (NYSE:SLE) finalized plans for The Kitchens of Sara Lee, a multi-million dollar research and development campus to be located at the site of the company’s corporate headquarters in Downers Grove, Ill. The 150,000-square-foot campus will support innovation activities for the company’s North American foodservice and retail businesses and will be completed in early 2009. Employment at the state-of-the-art facility will increase to approximately 150 research and development professionals focused on developing new products for Sara Lee’s bakery, meat, coffee, sauces and dressing product lines.
Boston Pizza Restaurants, L.P. is pleased to announce the appointment of Doug MacDonald, an experienced leader in the restaurant industry, to the position of President effective January 1, 2007. MacDonald, who joined Boston Pizza International (BPI) in 1998 as Director of Purchasing, most recently served as Executive Vice President – Western Canada for BPI, and he also held the position of Vice President of Food Service. Throughout his various roles at BPI, MacDonald has been involved in and led activities including franchise sales and real estate, construction and development, supplier negotiations, purchasing and product development and menu design and content. For more information, visit www.bostonsgourmet.com.
Alaska Seafood Marketing and Buffets Inc. Partner
Another great excuse to enjoy a martini
Move over champagne. Now there’s a fresh reason to lift a drink for another new year –February 18 marks the beginning of Chinese New Year. What better excuse could there be for having a martini but to celebrate the Year of the Boar? (And what perfect timing – just when you need to forget all those broken resolutions you made for 2007…) So, here’s a toast to the Boar, the last animal in the Chinese Zodiac’s 12-year cycle. And, for Chinese New Year, may we suggest just the smallest drop of Tamari so you can turn your same-old, same-old martini into a TamariTini. Or, try the Szechuan Mary for those who love a really good Bloody Mary.
Chinese New Year TamariTini Recipe
6 ounces of vodka A few drops of San-J Tamari 2 cubes of tofu Directions: Fill a martini shaker about 3/4 full of ice; pour vodka and a few drops of Tamari into shaker and shake. Strain vodka into martini glass and add toothpick with 2 cubes of tofu soaked in San-J Tamari for extra taste. For more information on San-J International and its variety of products, please visit the Web site at www.san-j.com
The Alaska Seafood Marketing Institute (ASMI) is partnering with Buffets Inc. on a “3 From The Sea” promotion which includes three seafood dishes, three nights a week from January through March. Over 300 Buffets Inc. restaurants are featuring the highly anticipated Butter Crumb Alaska Pollock dish including Old Country Buffet®, Country Buffet®, and HomeTown Buffet®. Diners looking to extend their palettes beyond traditional buffet fare can treat themselves to the tasty Butter Crumb Alaska Pollock dish, a high-quality mouthwatering option. This menu addition is especially enticing for those looking to incorporate the Food and Drug Administration (FDA) recommended inclusion of seafood at mealtime twice weekly. Please go to www.alaskaseafood.org for more information.
Clear Springs Foods announces broker of the year
The Rainbow Trout Industry leader, Clear Springs Foods, has named Dennis Biernat & Associates of Los Angeles as Broker of the Year for 2006. The selection was based on an overall performance against sales goals that included: new product penetration, product mix and balanced growth among a wide variety of customers. Clear Springs Foods acknowledges the dedication of its hard-working sales force and broker sales representatives and sends congratulations to Dennis Biernat & Associates. For more information, visit www.clearsprings.com or call 1-800-635-8211.
Advertiser Listing Company ..................................Phone .................Web Page....................Page # ...CF Booth# Action Pac Scales & Automation......805-487-0403 ........www.actionpacscales.com.........27 Agtron, Inc. ......................................775.850.4600 ........www.agtron.net.........................15 Alcohol Controls Inc..........................800.285.2337 ........www.alcoholcontrols.com ..........27 America’s Food Technologies, Inc. AMFOTEK.......................................708.532.1222 ........www.amfotek.com ....................31 Armeno Coffee Roasters...................508.393.2821 ........www.armeno.com......................17 Astoria-General Espresso Equipment Corp. .............................336-393-0224 ........www.astoria.com.......................3.........400 Barista Works...................................800.965.0626 ........www.baristaworks.com .............9 Boyd Coffee Company ......................800.545.4077 ........www.BOYDSCOFFEE.com..........17 Bridge Specialty Carts ......................888.666.0966 ........www.bridgecarts.com................3 BriteVision........................................877.479.7777 ........www.britevision.com .................29.......402, 404 Cafe de El Salvador ..........................503.2267.6600 ......www.salvadorancoffees.com .....23 Café La Semeuse..............................718.387.9696 ........www.CafeLaSemeuse.com.........17 Cash & Carry Smart Foodservice......800.662.4242 ........www.smartandfinal.com ............25 Clinebell Equipment Co., Inc..............800.699.4423 ........clinebellequipment.com...............25 Coffee Fest ......................................800.232.0083 ........www.coffeefest.com .................23 Coffee Holding Company ..................800.458.2233 ........www.coffeeholding.com.............11.......622 Comfort Grip Wrap ...........................312.337.0072 ........www.comfortgripwrap.com .......27.......Table Top 15 Costellini’s........................................888.889.1803 ........www.costellinis.com..................27 Cup for Education.............................800.458.2233 ........www.cupforeducation.org..........27 Cup of Excellence .............................406.542.3509 ........www.cupofexcellence.org ..........27 Da Vinci Gourmet Syrups..................800.810.3752 ........www.davincigourmet.com..........2.........613, 615, 712, 714 Design & Layout Services.................800.471.8448 ........www.designlayout.com..............3.........708 Enchantment Coffee .........................734.945.4037 ........www.enchantmentcoffee.com....23 Espresso Specialists, Inc...................800.367.0235 ........www.esiespresso.com ...............3.........1013, 1015, 1112, 1114 Everpure ...........................................800.323.7873 ........www.everpure.com....................3 F. Gavina & Sons..............................800.428.4627 ........www.gavina.com .......................17 Faema ..............................................+39.02900.491 .....www.faema.it............................32.......218, 220 Gelaccino..........................................425.239.3017 ........www.gelaccinosales.com ...........11.......102 Ghirardelli .........................................800.877.9338 ........www.ghirardelli.com ..................26.......604, 606 Grand Avenue Chocolates .................877.934.1800 ........www.grandavenuechocolates.com..21.......1100 Great Northern Coffee Company.......800.216.5323 ........www.greatnortherncoffee.com ..17 Honey Smoked Fish Co. ....................303.674.4636 ........www.honeysmokedfish.com.......27 Ice Crafters ......................................800.871.0739 ........www.Icecrafters.com ................web Java Jacket......................................800.208.4128 ........www.javajacket.com..................9.........101 JavaMania Coffee Roastery Inc........815.885.4661 ........www.javamaniacoffee.com ........17 JoeGlo..............................................866.563.4567 ........www.joeglo.com ........................3 Kenneth Davids Consulting ...............510.653.0234 ........www.coffeereview.com .............27 LBP ..................................................800.545.6200 ........www.lbpmfg.com.......................20.......508 Liss America.....................................315.986.7685 ........www.liss-america.com ...............21 Millrock ............................................800.645.7625 ........www.millrock.com ..............3, 15, 31 ...509, 513, 515, 608, 612, 614 Monin Gourmet Flavorings ................800.966.5225 ........www.monin.com ........................5.........500, 502 Nature’s Best Coffee........................506.239.2773 ........www.naturesbestcoffee.com .....3 Pacific Bag, Inc. ...............................800.562.2247 ........www.pacificbag.com .................3, 27 ..301 Parkside Coffee ................................716.681.3078 ........www.parksidecoffee.com...........17.......1107, 1109, 1206, 1208 Radiant Systems, Inc. featuring the Aloha product suite....770.576.7055 ........www.radiantsystems.com..........19 Reed Exhibition Companies ...............800.840.5612 ........www.thefoodshows.com ...........25 San Francisco Herb Co .....................800.227.4530 ........www.sfherb.com .......................web San Giorgio Coffee ...........................888.253.6881 ........www.sangiorgiocoffee.com........17 Service Ideas, Inc. ............................888.999.8559 ........www.serviceideas.com ..............3 Stanton Coffee.................................866.280.1230 ........www.stantoncoffee.com............17.......308 Swiss Water Decaffeinated ..............800.667.6181 ........www.swisswater.com ...............12.......315 Techni-Brew International.................800.223.8211 ........www.boyds.com ........................3 The Roasterie, inc.............................816.931.4000 ........www.theroasterie.com...............17.......321 VE Global Solutions, LLC...................800.321.2511 ........www.veglobal.net ......................31 Visions Espresso Services .................206.623.6709 ........www.visionsespresso.com/ ........27.......907, 909 Vita-Mix Corporation.........................800.437.4654 ........www.vitamix.com/foodservice ...7.........418 Vita-Mix Corporation.........................800.437.4654 ........www.vitamix.com/foodservice ...3.........418
www.fgcoffeetalk.com
CoffeeTalk
February 2007
www.fgcoffeetalk.com
31
Please visit us at Coffee Fest Chicago booth #218 & #220