(! " "$ !* April 2008 2
CoffeeTalk
+ May 2-5 (Booth #1936) + May 17-20 (Booth #2479)
") +"'$ ! " ) $ +"'$ %#$ "# " & & ! ) $& "#. $ "% +"'$ '%&" $% ! "! !& "$ & "% "! & " " % "!% %+ "# ! % $ $ % $ "% %" &1% # ! $ ' ! & "% %'$#$ % %# % % ) " # '% &1% $ "% ( $ % %& + ) $ $ "! $ ) ! ! ! $ "! "& "! &1% "# ! "$ "% ) & $ # ! $ ' ! & "% %'$#$ % %# % % ) &% * , !%' $, ! $ "' , # # $ "& '#%
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CoffeeTalk
April 2008
3
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4
April 2008
CoffeeTalk
Features Climate Change
Calendar Apr. 07-08
The Great American Dessert Expo, Atlanta Ga,
Part Two – Ideas
www.dessertexpo.com, 718.854.4450 ext 104,
for change –
nina@dessertexpo.com
Page 8- CoffeeTalk
Apr. 12-13
Coffee and Tea Festival New York, Metropolitan Pavilion NY,
Magazine’s Sam Kornel
www.coffeeandteafestival.com, 631.940.7290,
continues our indepth
LyndaC@Starfishjunction.com
look at this important issue.
Apr. 27-28
Northwest Foodservice Show, Washington State Convention & Trade Center, Seattle, Washington. www.nwfoodserviceshow.com,
Dairy –
info@nwfoodserviceshow.com, 800-645-7350
Page 16- Trish Corby, President of the Good
Apr. 27-29
Cow Company begins a
Global Food & Style Expo (2008), McCormick Place Chicago, IL, www.specialtyfood.com, 212.482.6440
new column on Dairy, the most forgotten primary
May 02-05
2008 SCAA Conference & Exhibition, Minneapolis Convention
ingredients in Specialty
Center, Minneapolis, Minn., www.scaa.org, (562) 624-4100,
Coffee Retailing.
conference@scaa.org. May 02
Dr. Ernesto Illy –
3rd Annual IWCA Limousine Scavenger Hunt, SCAA 2008
Page 18- The industry and CoffeeTalk remember this icon of modern
Conference, Minneapolis, MN, sponsorships available,
specialty coffee excellence
sponsorship@womenincoffee.org May 04
NCA President’s Column –
Women in Coffee Breakfast/SCAA 2008 Conference, Minneapolis,
Page 24- Robert Nelson, President of the National Coffee
MN, Sunday, May 4, 2008, 7:30 - 9 a.m., Tickets $45.00
Association updates us on the Association’s activities
http://conference.scaa.org May 14-16
Accepting Baked Goods –
Kintex Hall, Seoul, Korea, 503.232.1016
Page 26- Tracy Ging explores this necessary element of specialty coffee retailing
The Ultimate Barista Challenge KOREA, Seoul Food & Hotel Expo,
May 30-June 01 World Tea Expo, Mandalay Bay Convention Center, Las Vegas, Nevada, www.worldteaexpo.com
Correzione – May 23-24
Page 28- In our March issue, we made a huge, embarrassing mistake in the Espresso maker article. David Haddock sets things right.
Barista Championship of France, Lafayette Gourmet, Paris, www.francebarista.com, contact@francebarista.com
June 03-05
2008 Commercial Construction Show, Orange County Convention Center Orlando, FL, www.cc-show.net, 770-781-2501
TOC
June 06-08
Coffee Fest-Hawaii, Hilton Waikoloa Village, Kona, HI, 425-283-5058, TamaraS@coffeefest.com, www.coffeefest.com
CoffeeTalk
June29-Jul.01 54th Summer Fancy Food Show (2008), Jacob K. Javits Center,
Calendar
4
The View
6
Climate Change Part Two – Ideas for change
8
New York, NY, www.specialtyfood.com, 212.482.6440 Aug. 23-25
The Ultimate Barista Challenge USA, Los Angeles Convention Center, Los Angeles, CA, 503.232.1016
US R-T-D sales trends – By Judith Ganes-Chase
12
Specialty Coffee Association of America Show listings
14
Dairy by Trish Corby
16
Cover Story – Dr. Ernesto Illy
18
Smart Marketing by Lisa Olson
26
Sept. 05-07
Center, Orlando, FL, 503.232.1016 Sept. 12-14
Coffee Fest/Seattle, Washington State Convention & Trade Center, Seattle Wa, 425-283-5058, TamaraS@coffeefest.com,
Accepting Baked Goods as a corepart of your business – by Tracy Ging
The Ultimate Barista Challenge USA, Orange County Convention
www.coffeefest.com 26
Correzione – by David Haddock
28
Report from the Fields –by Joan Nielsen
30
Specialty Coffee Roaster Directory
34
Nov. 07-09
Coffee Fest Hong Kong, Asia World-Expo, Hong Kong, 425-283-5058, TamaraS@coffeefest.com, www.coffeefest.com
Nov. 12-15
4th edition of TriestEspresso Expo, Trieste, Italy, www.fiera.trieste.it/espresso, espresso@fiera.trieste.it
Nov. 18-30
TeaTalk White Tea– Donna Fellman
32
www.CoffeeTalk.com
Elan’s Coffee Harvest Tours, Ethiopia, (206) 932-8352, elan@AdventureAssociates.net
CoffeeTalk
April 2008
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April 2008
CoffeeTalk
The View The View
If not us, then who? If not now, then when?
In this issue, we continue to look at global warming and its effects on the coffee world by examining what we can do, as an industry, to accept and embrace the work that needs to be done, ensuring the salvation of our livelihoods and our earth. Okay, that sounds pompous but if you look close enough at our little coffee world, you cannot help thinking that we are uniquely situated to do something about climate change. More than any other industry, the interests and fortunes of the consuming countries and the producing countries are inexorably interwoven and co-dependent. We are bound by the realities of coffee. We are not a ‘think global, buy local’ commercial community. Coffee cannot be grown on a small organic farm outside of town and trucked into the Saturday Farmers Market. It is grown thousands of miles away across water and boundaries. Smallholder coffee farmers, who are not hobbyists’ sporting trust funds and philosophy degrees, grow it. Coffee feeds families, communities, and nations worldwide. Any solution that delivers real benefits to all participants in the supply chain has to be a global solution. Inevitably, once you start putting your head to the scope of the climate change issue, you quickly burn out. The issue seems massive. In order to ensure an effective solution, all elements of the supply chain have to be willing to participate. Growers must adopt ‘heritage’ style agricultural practices, processors must embrace technological change to reduce energy use, innovation in the transportation of coffee has to be implemented to maximize efficient energy usage, roasters must look for ways to conserve energy and seek alternative energy sources, and retailers must look for machines and systems that tread lightly on the world’s resources. It is all about baby steps. But, is the solution really that massive? At the risk of sounding trite, the solution can really be brought down to simply one ‘carbon footprint’ step at a time. It seems to me that what really stops us from acting is not a lack of concern, but a lack of simple solutions. In searching the web, we have not been able to find a reliable way to audit and calculate a business ‘carbon footprint.’ Coffeetalk is working toward understanding, then mitigating our ‘carbon footprint.’ What do we need to do to figure out a solution? The solution seems to be that we either us the “WAG” (wild *** guess) method and know we are lying, or we engage our suppliers and service providers to join in the process. How does our postal cost effect the environment? What is the ‘carbon footprint’ of the paper we use, the inks, and the printing press? What impact does our travel for stories and tradeshows have? What about employee commuting? Mail: Phone:
At first, this seems too complex, too mind boggling, but it is not. It is all about baby steps. In coffee, we will face much the same challenges. A retailer will need to know the onetime and daily ‘carbon footprint’ of the espresso machine, the brewer, the display cases, the refrigeration cases, and other equipment. This means that the makers of this equipment will need to know the one-time carbon costs of producing each machine. Sounds difficult! Remember, it is all about baby steps. Roasters will need to know the one-time and daily carbon costs of operating their roaster and associated machines. They will need to know the ‘carbon footprint’ of the coffees they buy. In addition, they will need to know the other carbon costs associated with their business operation. Wow, but remember, it is all about baby steps. Traders and importers will have to know the carbon costs incurred through transportation and logistics, as well as the carbon costs of the coffee they represent. This means that the co-ops and beneficios need to understand the carbon costs of the coffee growers. But do not worry, it is all about baby steps. Coffee growers must understand and reduce clear cutting and chemical usage and actively engage in agricultural practices that mitigate their ‘carbon footprint.’ Hmm, this is starting to sound expensive, too! How should it be funded? Do we need a new, bulky, and generally ineffective NGO to try to force a bottom-up change? NO! Do we need something, YES! Remember, it is all about baby steps. I believe that once we begin to understand our ‘carbon footprints,’ then we will act to mitigate our carbon costs through ‘carbon offsets’ at coffee origin. Think of it, engaging coffee farmers to plant and maintain trees in and around coffee farms – treating trees as an agricultural product – the growers will realize an additional year-round income source, we will replenish the rainforest and the migratory bird flyway, we will mitigate our industry’s carbon usage, and we will make significant contributions toward reducing global climate change. Remember those big yellow stickers that tell us the energy usage of cars and appliances? It took the energy crisis during the ‘70s to start those and at the time it seemed like too much work. Right now, determining ‘footprint’ seems difficult but CoffeeTalk is committed to mitigating our company’s carbon costs through carbon offsets. As we learn how to do that, we will let you know so that you can, too. The specialty coffee industry was founded by daring and motivated idealists who never dreamed that eventually specialty coffee would become part of the problem. I believe in this industry and its ability to act quickly to help the planet and the sustainability of all the partners along the supply chain. Let’s start with the baby steps. What do you think? Cheers!
HNCT, LLC, 23712 49th Ave SW Vashon, WA 98070 206.686.7378 Fax: 206.463.0090 www.coffeetalk.com
Since 1988 CEO/Publisher
Kerri Goodman-Small, ext 222 877 426 6410 - Direct Line 206 795 4471 - Intl. Line
Kerri@CoffeeTalk.com
Miles Small, ext 277 206 795 2835 - Direct Line
Miles@CoffeeTalk.com
Administration Accounting, Subscriptions and Administration
Laurie Veatch, ext 252
Laurie@CoffeeTalk.com
Advertising Marketing Partner Editorial Coordinator and Marketing Partner
Tamera Schultz, ext 245 Libby Smith, ext 251
Tamera@CoffeeTalk.com Libby@CoffeeTalk.com
Production Daily Dose Production Manager Production Assistant
Justin Goodman, ext 264 Marcus Fellbaum, ext 261 Rene Eggert, ext 262
Justin@CoffeeTalk.com Marcus@CoffeeTalk.com Rene@CoffeeTalk.com
Founder Founder/CEO (Emeritus), retired retired
Ed Sanders, ext 23 Linda Sanders, ext 241
EdS@CoffeeTalk.com LindaS@CoffeeTalk.com
Editorial Editor-in-Chief
Hospitality News does not assume the responsibility for validity of claims made for advertised products and services. We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns. Circulation: Hospitality News (ISSN 1084-2551) is mailed monthly (10 times per year) with combined June/July and November/December issues, also bonus mailing/ distribution for Education Guides and foodservice/hospitality and coffee conventions/shows throughout the year. Postmaster: Send address changes to HNCT, LLC, 23712 49th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x51 or subscribe online at www.HospNews.com. Copyright © 2006, Hospitality News, All Rights Reserved.
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Kerri & Miles
April 2008
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April 2008
CoffeeTalk
Climate Change Part Two – ideas for change
Climate Change By Sam Kornell
Though public debate about climate change has not yet closed, the overwhelming consensus among scientists is that average global temperature will rise by between 1.5 and 6 degrees Celsius this century, causing potentially severe problems on every part of the earth. The extent of the rise will depend in large part on whether we are able to halt and then reverse the growth of greenhouse gas emissions. Comprehensive studies of global warming typically present a number of graded scenarios, from best to worst. The mid and upper ranges of these scenarios describe a future that is in many respects difficult to imagine. According to a study by the Hadley Center in Britain, for example, a three to four degree Celsius rise in average temperature over the course of this century could mean, among other things, the incidence of severe drought covering a full third of the earth’s land surface. A number of studies have projected that a six-degree warming could result in sea level rise of up to twenty meters—enough to submerge vast tracts of the earth’s land surface, including most of the Eastern Seaboard. In the event of a three to six degree rise, coffee production would have to adapt in ways that are difficult to foresee. Unfortunately, the alternative temperature rise is heartening only in comparison. According to the most recent assessment by the UN’s Intergovernmental Panel on Climate Change, which represents the consensus view of two thousand of the world’s leading scientists, and 150 world governments, including the United States, the best we can hope for—a 2C degree rise—will still dramatically reconfigure climates on every part of the globe. There is a growing field of evidence that it is in the interest of everyone in the coffee business to consider ways to work to mitigate, and adapt to, climate change. The specialty coffee industry in particular may be able to take meaningful action. Members of the specialty coffee industry tend to be concerned about environmental stewardship, in part because their financial wellbeing depends on a cooperative environment. Likewise, they tend to be forward thinking about issues of sustainability, as do many of their customers. Because the market share of specialty coffee appears likely to continue to grow, the industry may wield a growing allocation political capital. Most importantly, as an agricultural product, specialty coffee is in many ways uniquely suited to adapt to problems associated with global warming, and perhaps mitigate the amount of greenhouse gas being sent into the atmosphere.
II. The possible effects of global warming on coffee production have not been widely researched. What studies there are have focused on particular regions; to date no study has undertaken to provide a comprehensive, global picture of coffee and climate change. However, at this point it is virtually certain that in coming decades worldwide coffee production will be severely challenged by climate change (see last issue of Coffee Talk). If global average temperatures rise by 2C, the rise will not be uniform by location or region. Some parts of the world may even cool. The same is true for precipitation. For example, while most of Africa is expected to experience longer and more frequent heat waves and droughts in coming decades, climate modelers in Boulder, Colorado have projected that the area in and around the Sahel region, which skirts the Kenyan and Ethiopian highlands, may see a sharp increase in the monsoon rains during summers. What effect that could have on Kenyan AA, for example, is difficult to predict. In a larger framework, it is difficult to project which specialty coffee growing regions will suffer most due to climate change. Some may even benefit. The longer term the projections, the more provisional they become. However, a number of general principles can be established with a reasonable degree of certainty. The elevation range best suited to specialty coffee—between three and six thousand feet—will warm in concord with the general average, in many cases leaving growers with little option but to move their operations to higher ground. In addition to resulting in significantly less fertile land, this will create myriad logistical problems. It will also face growers with a more volatile climate: the higher you go, the more pronounced the weather variation, as the reduced humidity at higher elevations holds less water during the night. In addition, it may involve a production lag time, as infrastructure catches up (roads, communication lines, possibly irrigation, etc.). Climate modeling suggests another challenge: the frequency of unusual weather events is going to increase sharply. Indeed, this is already occurring: in the summer of 2005, southern Brazil was struck by a hurricane for the first time in recorded history. Such events—a severe winter heat-wave in the Kenyan highlands, say, resulting in a rapidly accelerated fruit maturation; a massive frost at 6,000 feet in Guatemala, causing the destruction of an entire year’s crop— continued...
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CoffeeTalk
April 2008
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CoffeeTalk
...continued
will be difficult if not impossible for specialty growers to guard against. However, by growing smaller crops at higher elevations than their commercial siblings, specialty growers may be better insulated against the drought, squalls, temperature swings, and heat waves projected to increase in frequency and severity in coming decades. Many of the attributes that could give specialty coffee an advantage over commercial coffee are also potentially beneficial in a larger respect. Scientists have identified two broad structural approaches with which to address climate change: mitigation and adaptation. Both are problematic: because the scope of climate change is so extensive, and because its consequences are potentially so devastating, our ability to adapt to it may be limited, and the same is true with respect to mitigation: modern industrial society runs on carbon fuels, and reducing the greenhouse gases released when they’re burned will be difficult. With specialty coffee, however, there seems to be the potential for a fortuitous marriage of interests between adapting to and mitigating the greenhouse effect. Already, the carbon input required to produce and deliver most specialty coffee is much lower than commercial coffee; the question now is how the specialty industry can further reduce its greenhouse gas imprint. It is notoriously difficult to determine how much carbon is required to produce consumer products, from espresso machines to bags of potato chips. Coffee is no exception. To get an accurate idea of how much carbon went into a pound of coffee beans, a researcher would have to calculate how much energy was used to plant the seeds, as well as how much was used to produce and transport the fertilizer and pesticides used to help them grow. After that there’s the machinery used to collect and process the beans (both wet and dry varieties.) Then come packing, shipping, and packaging. In the end, the number of carbon emitting processes that are mobilized to get green coffee grown, roasted, and retailed are too numerous, regionally varied, and complicated to easily estimate. However, there are a number of ways in which green specialty coffee can be grown and processed with relatively minimal carbon output. One of them is quite simple: As a general principle, specialty coffee that is grown organically is substantially more climate friendly than beans grown with the assistance of manufactured fertilizer and pesticides. The process involved in producing virtually every kind of nonorganic fertilizer on the market is carbon intensive. Moreover, natural fertilizers like manure and compost actually sequester carbon in the soil, preventing its release into the atmosphere. So long-time proponents of organic farming for environmental reasons may have been more prescient than they had imagined. Fertilizer and pesticides are bad for the earth and for watersheds, but they are even worse for the atmosphere. On the face of it, there is not much the specialty industry can do to embrace the “buy local” ethos espoused by many people concerned about the high carbon emissions involved in long-distance shipping. However, while the buy local movement makes intuitive sense, how and how far a consumer product is shipped before it gets to your door is just one factor among many in determining its carbon imprint, and not necessarily the most important one. To illustrate the point, an exhaustive study by British researchers recently found that it is substantially more greenhouse-gas-efficient for an Englishman to buy a rose grown in Kenya and exported by air than to buy a rose grown in Holland. Production of the former involves small crops, limited tractor use, and manure for fertilizer, whereas the latter involves greenhouses, manufactured pesticides and fertilizer, and a host of other carbon-intensive technological interventions. This is just one example of many: depending on the season, it is also more carbon friendly for a Manhattanite to buy
a New Zealand apple than an apple grown in upstate New York. If specialty roasters and buyers wish to be especially conscientious about shipping issues, however, they should lean toward coffee that has been shipped by boat or rail as opposed to plane or truck. By far the most significant way that specialty coffee can simultaneously mitigate and adapt to climate change is by staying in the shade. There is growing political consensus—and virtually absolute scientific consensus—that the world needs ways to reduce rapidly the amount of fossil fuels emitted into the atmosphere. Transportation accounts for fifteen percent of greenhouse gas emissions, and industrial activity accounts for another fifteen. From a technological and economic standpoint, both are extremely difficult to modify in sufficient measure to make a dent in the global greenhouse gas overload (though that does not mean that a massive effort is not vital). The same is not true for deforestation. Deforestation plays in enormous role in producing the greenhouse effect. If the Amazon basin were fully deforested, for example, the estimated cost would be staggering: a global temperature increase of 2.6C. At the moment, Brazil and Indonesia alone account for a full 10 percent of the world’s carbon emissions, all from the clear-cutting of massive swaths of their respective rainforests. A number of studies suggest that slowing deforestation may be one of the easiest ways to mitigate climate change (‘easy” being relative term in this case). The Stern Report, a 700-page study of economics and climate change commissioned by the British government in 2006, found that “A substantial body of evidence suggests that action to prevent further deforestation would be relatively cheap compared with other types of mitigation, if the right policies and institutional structures are put in place.” Current estimates put the number of acres of rainforest cut down to make way for open-field coffee at between 25 and 30 million. Not every variant of green specialty coffee can manage without direct sunlight, but as a rule specialty is far more likely to be shade grown than its commercial sibling is. Encouraging growers to use organic fertilizer, eschew pesticides, and stay out of the sun will not only reduce further deforestation, but potentially protect the coffee itself from the damaging weather fluctuations likely to increase due to global warming. Indeed, this is already occurring in the commercial industry: the deputy commissioner of meteorology in Uganda recently began a campaign to push Ugandan coffee farmers out of the sun. According to a study by the Ugandan meteorology office, global warming is causing severe damage to Uganda’s coffee crops, the export of which counts for over half of the country’s GDP. Moving into the shade, the deputy commissioner hopes, will insulate the farmers from the worst consequences of the growing incidence and severity of heat waves and drought. Specialty coffee is a fast growing industry. The Specialty Coffee Association of America now puts specialty’s share of the global coffee market at 20 percent (although many specialty roasters would say the figure is probably substantially lower). The fair-trade movement is one of the most successful marketing strategies in industry history, and indicates that there is a broad consumer base for cause coffee. Finally, the degree to which coffee is interwoven in our lives makes it a highly visible field for raising awareness about the dangers of anthropogenic climate change. Together, these factors suggest that as an industry, specialty coffee growers, roasters, and retailers may be able to make an effort to mitigate climate change with results that are more than symbolic. As we have seen, doing so could be doubly advantageous: for specialty coffee, mitigation and adaptation often go hand in hand when it comes to climate change. CT
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April 2008
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CoffeeTalk
Judy Ganes
Proctor and Gamble (34%), followed closely by Kraft (33%). Traditional instant coffee and ground decaffeinated similarly saw a decline in sales volume with instant sales slipping 4.07% and decaf volume declining by 5.4%. Instant decaf saw an even greater loss in volume falling 7.9% year over year. Even whole coffee bean sales posted a
US Coffee Sale Trends Consumers Preferring Convenience of Ready-to Serve Products
decline with volume sales off 3.8% in 2007. In contrast, the R-T-D category for coffee and tea, which was valued at $1.46 billion last year, saw a 19.85% increase in sales with volumes rising 17.56% from 2006. Canned and Bottled Tea still holds the commanding lead accounting for $1.19 billion of the total sales in this sector, rising 22.1% and posting an impressive 18.25% gain in volume. Cappuccino/Iced Coffee sales grew 10% to $267.77 million in 2007 based on a volume sales growth of 3.66%. The Pepsi/Starbucks joint venture for distribution of
By Judith Ganes-Chase, President, J Ganes Consulting, LLC
cappuccino/iced coffee continues to dwarf this market, but other brands have made
www.jganesconsulting.com
some inroads. Coca-Cola, BYB Brand, and Ontech Delaware, according to the IRI data registered strong gains in volume, although in comparison to the top brand they are
Remember frozen TV dinners? They were marketed to be eaten while staying at home
still relative small.
relaxing while watching television. Aside from the occasional late night re-runs of
Refrigerated R-T-D coffee also posted impressive volume gains, although in terms
Law & Order, I cannot remember actually finding the time even to turn the television
of dollar sales, the category is limited. Refrigerated R-T-D coffee sales swelled 329%
set on, let alone sit in front of it for any given period. Convenience foods have adapted
and volume sales increased by more than 233%.
to this changing lifestyle with snack packs and 100-calorie portion controlled pouches
While still a small niche market compared to total coffee retail sales, the strong
of anything remotely crunchy that are easy to consume for the on-the-go lifestyles
growth in the Ready-To-Serve category is a wake-up call that consumers’ beverage
that have Americans perpetually running. Similar trends are also noted in the
choices clearly are reflecting the change in lifestyles and the industry will need to
beverage industry. The days of adding 3 cans of water to 1 can of frozen concentrate
continue to be innovative to keep up with this trend.
CT
orange juice to reconstitute it are gone and consumers have been spending far more dollars purchasing coffee away from home than in-home. In the past decade, there has also been the emergence of a new beverage category to cater to this non-stop
US Coffee Sales of Cappuccino/Iced Coffee- in million
pace; coupled with what has been an insatiable thirst for anything flavored coffee, the ready-to-drink coffee category has performed admiringly well, even in the face of stiff competition from tea and energy drinks, which actually posted even larger gains. Based on Infoscan Reviews, published by Information Resources, Inc (IRI) – the
$ Sales
% Chg
2001
102.3
5
2002
113.8
11.3
2003
130.8
14.9
2004
140.1
7.2
Vol Sales
1026.1
2005
193.3
38
leading global provider of enterprise market information solutions-- the Ready-to-
2006
235.7
21.9
1550
Drink coffee category was the only segment within the coffee industry to actually
2007
267.8
10.8
1612.9
Top US Brands of Shelf Stable Cappuccino/ Iced Coffee (excluding Wal-Mart) - in millions $ Sales
billion market in 2007, which was up 4.27% from 2006, but this was due to price increases as sales
Cappuccino/ Iced Coffee Frappuccino
were only 644.325 million pounds, a decline of 2.966% from year ago levels. The majority of
3.7
Source: IRI
post volume gains this past year. According to their data, the total coffee category was a $3.248
% Chg
% Chg Yr Ago
% Share
Vol Sales
% Chg Yr Ago
267.8
10.8
100
1,613
15.6
189.6
4.3
70.8
1,191
-5.2
Starbucks Doubleshot
26.1
-8.6
9.7
94.4
-9.6
Starbucks Iced Coffee
13.9
62.4
5.2
88.3
70.6
12
44.1
4.5
94.1
40.5
Bolthouse sales continue to be in roast and ground coffee,
Doubleshot Light
10.9
47.8
4.1
40.9
46.1
accounting for roughly two of every three dollars
Godiva
9.5
245.2
3.5
62.9
259.2
Cinnabons
1.9
5203.8
0.7
12.7
5190.8
Hillside
0.7
0.2
0.3
2.9
251.3
Starbucks Capp
0.5
50906.3
0.2
2.5
8772.8
Private Label
1.4
405.9
0.5
13.6
866.3
spent on coffee on the retail level but the volume of roast and ground sales fell by 2.36%. Two vendors captured the lion share of these sales—
Source: IRI
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April 2008
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April 2008
CoffeeTalk
CoffeeTalk Advertisers at the SCAA Agtron, Inc. 775.850.4600 www.agtron.net Many major coffee roasters are finding the Agtron E20-CP and M-Basic/II Coffee Roast Analyzers invaluable in controlling the quality and consistency of their coffee. These bench top units are the most accurate analyzers available for determining your coffees exact degree of roast. Agtron also hosts innovative Scientific Coffee Roasting Workshops focusing on consistency and improved cup quality. These classes are taught by Mr. Carl Staub, known around the globe for his knowledge in coffee roasting science, he is also a recipient of the SCAA's Outstanding Contributions Award and a member of the SCAA's Technical Standards Committee. Visit us as www.agtron.net. See our ad on Page 23 / SCAA Booth#1719 ANACAFE/ Guatemalan Coffees 800.759.1365 www.guatemalancoffees.com See our ad on Page 13 / SCAA Booth#1806 Astoria-General Espresso Equipment Corp. 336.393.0224 www.astoria.com 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. See our ad on Page 46 / SCAA Booth#2126 BaristaWorks 800.965.0626 www.baristaworks.com BaristaWorks.com focuses solely on the independent specialty coffee roaster and retailer. We offer a broad assortment of to go packaging from leading manufacturers including International Paper, Georgia Pacific, Dart and more. BaristaWorks.com offers fast, free shipping direct to your shop with small minimums (1 case). Orders in by 5:00 p.m. central time (M-F) ship same day via FedEx Ground. See our ad on Page 39 / SCAA Booth#1718 BODUM, Inc. 212.367.8844 www.bodumusa.com Bodum, the original manufacturer of the French press, is known for exceptionally designed gourmet coffee and tea products. Bodum design is based on three core principles: Designs should be simple and effective; they should be created out of modern, affordable materials; and they should be long-lasting. Specializing in the four key methods of brewing coffee: French Press, Vacuum Brewing, Pour-Over Drip and Stovetop Espresso, Bodum carries a wide range of products for brewing and serving excellent coffee and tea. Bodum's goal is to serve a great cup of coffee the same way top chefs serve their signature dishes – respectfully. See our ad on Page 46 / SCAA Booth#1520 Boyd Coffee Company 800.545.4077 www.boyds.com Boyd Coffee Company provides specialty coffees, espresso, rare estate coffees and teas, and related equipment for restaurants and other foodservice operations nationwide and abroad. Boyd Coffee Company, privately held by the Boyd family since 1900, offers more than 650 coffee and food items, and is headquartered on a 30-acre site east of Portland, Oregon. For more information visit: www.BOYDS.com. See our ad on Page 46, 37 / SCAA Booth#1326 BriteVision 877.479.7777 www.britevision.com BriteVision is the leader in printing the highest quality, full-color custom cup sleeve in the industry. We cater to roasters, distributors, chains and cafes – providing large and small orders at the best rates. Our turn fast around time and service are unmatched. Want to showcase your company beyond the confines of your store? Visit the BriteVision booth, (#1815), at SCAA and learn more about branding your business on cup sleeves! Not going to the show – check out our website, www.britevision.com. BriteVision – The Coffee Sleeve Redefined! See our ad on Page 31 / SCAA Booth#1815 Bunn-O-Matic Corporation 217.529.6601 www.bunn.com Wherever you do business, rely on BUNN for quality beverage equipment and the most comprehensive service. Maximize the profitability of your beverage programs through continuous development of exciting products that incorporate innovative technologies. Based in Springfield, Illinois, the Bunn-O-Matic Corporation serves customers throughout the world, with plants and warehouses in Illinois, Iowa, the New York metro area, and California, as well as in Canada, Mexico and the United Kingdom. BUNN's quality beverage equipment includes coffee brewers and grinders; liquid coffee dispensers, iced tea brewers; cappuccino, granita, and juice machines; superautomatic espresso systems; precise temperature water systems; water and paper filters. See our ad on Page 3 / SCAA Booth#1038 Burgess Enterprises 800.927.3286 www.burgessenterprises.net Burgess Enterprises designs and manufactures carts, kiosks, and coffee bars for the espresso and food service industries. We do custom design and layout work, consulting, 3-D colored drawings, electrical and plumbing drawings, and elevation drawings. We work with our clients to anticipate ergonomics and flow. We are the exclusive national importer for the Klub Lion espresso machines. We also helped introduce the Klub Teapresso machine into the North American market. With over 47 years in the specialty beverage industry, Burgess Enterprises has been a pioneer in carts and kiosk manufacturing: our trademarked cart design is unique in the industry. See our ad on Page 46 / SCAA Booth#725 Cablevey 641.673.8451 www.cablevey.com Got Breakage? Why use conveying equipment that damages your product? Eliminate dust and noise and get energy-efficient now!Check out our versatile tubular conveying than uses NO air. Cable & discs move a wide variety of products - Powders, chunks, flakes, pellets, prills, parts, shavings, crumbles, granules, fluff, regrind and dust can all be handled with ease. Cablevey Conveyors replace Bucket Elevators, Screw Conveyors, Pneumatic and Aero-Mechanical Systems. Convey rates up to 1240 cu. ft./hr. Customized layout designs use multiple inlets and discharge points. Eliminates product separation & degradation dramatically. Think Cablevey! The Gentle Way to Convey. Link: http://www.cablevey.com See our ad on Page 21 / SCAA Booth#434
Cafe de El Salvador +503.2267.6600 www.salvadorancoffees.com El Salvador has resurged as a top-quality coffee origin. Its unique status as guardians of heirloom Bourbon and exotic Pacamara coffee varietals, produced under artisan and sustainable practices, is widely recognized by specialty coffee connoisseurs around the world. See our ad on Page 27 / SCAA Booth#1626 Cafetto USA 785.550.6802 www.cafetto.com 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. See our ad on Page 46 / SCAA Booth#1552 Cimbali USA, Inc 312.265.8100 www.cimbali.us Established in 1912, Cimbali has significantly contributed to the history of professional coffee and cappuccino machines. Its passion for quality and for innovation has led the company to become the worldwide market leader. La Cimbali offers a full-line of equipment, from elegant, innovative, traditional machines, to patented, feature-rich superautomatics. With pioneering technologies and exclusive patents, every machine exceeds your expectation – as well as your customers. Cimbali will surely prove themselves as one of your most valued partners; by offering a comprehensive customer care package that includes service and training, the success of your specialty coffee program is guaranteed. See our ad on Page 35, 46 / SCAA Booth#1826 Coffee Fest 800.232.0083 www.coffeefest.com See our ad on Page 23 / SCAA Booth#1530
Filter Lid, LLC 800.246.0375 www.filterlid.com The Filter Lid™, winner of CoffeeTalk's 2007 World Tea Expo Best of Show Award, is revolutionizing the hot beverage industry! Convenient, simple and profitable, the Filter Lid™ creates incremental sales of both coffee and tea. To capture sales from loose tea lovers, there is now the ability to offergourmet tea to go at less than half the cost of the leading gourmet tea bag. Simply add loose leaf tea, hot water and snap on the Filter Lid™ - it steeps in the cup while you're on-the-go. Same for French Press coffee! The Lid also reduces sloshing and helps keep drinks hotter, longer – a big benefit for both coffee and tea drinkers! Don't miss out on this truly revolutionary hot new product! See our ad on Page 7 / SCAA Booth#1054 Flair Packaging International 920.720.3033 www.flairpackaging.com Flair Packaging supplies stock and custom packaging to meet every need. High-impact printing and precision packaging places Flair at the top of customers’ lists. Guaranteed quality and service with timely delivery at great prices. See our ad on Page 46 / SCAA Booth#2050 Georgia-Pacific Food Services Solutions (Dixie) 800.257.9744 www.dixiefoodservice.com Georgia-Pacific Food Services Solutions (GP FSS) has developed a suite of beverage products that identifies with growing consumer demands for premium coffee products. The company maintains its popular Dixie PerfecTouch® insulated paper cup, and has more recently brought to market the triple-layer, environmentally conscious cups in the Dixie Insulair® EcoSmart® line. And for on-the-go convenience, the Smart Top™ Reclosable Lid is equipped with a built-in sliding mechanism for easy opening and closing, offering added benefits of heat retention and increased mobility. See these and more GP FSS products at SCAA Show booth #1936, or call 1-800-257-9744 or locate our section of the www.gp.com Web site. See our ad on Page 2 / SCAA Booth#1936 Grounds for Health 802.241.4146 www.groundsforhealth.org Grounds for Health collaborates with coffee communities, cooperatives, and local health professionals to improve access to women's health services in coffee-growing communities in Latin America. Grounds for Health focuses on the prevention and early treatment of cervical cancer, the leading cause of cancer deaths in women worldwide. The specialty coffee industry provides us with vital support. See our ad on Page 42 / SCAA Booth#1538
Coffee Holding Co. 800.458.2233 www.coffeeholding.com Coffee Holding Company provides Green Coffee Solutions for discriminating specialty coffee roasters, offering an extensive global menu, from one bag to a full truck. We now have sales offices on both coasts! Call 503.07.0667 for West Coast sales and 800.458.2233 for East Coast sales. See our ad on Page 35 / SCAA Booth#915 Cupcoat Expressions Inc 905.277.3313 www.cupcoats.com It’s only a small thing, but at least it’s something!! Come visit us at Booth #850. The reason being each ecofriendly, washable insulated fabric Cupcoat diverts 3-5lbs of garbage from landfills per person! Starbucks sells over 30 million cups a week so imagine the waste! We have many different designs or CUP FASHIONS (as many call our product!), including high fashion, funky prints, seasonal, custom and charity cupcoats for fundraisers. Partial proceeds from EVERY Cupcoat sold goes to children's and environmental charities. We are working with some recycled fabrics - that would have ended up in landfills! See our ad on Page 45 / SCAA Booth#850 DaVinci Gourmet/Oregon Chai/Jet 888.676.3832 www.davincigourmet.com Da Vinci GourmetÆ provides products specially formulated for the specialty coffee industry. We are a proud supporter of Coffee Kids and the USBC. JETÆ provides premium quality smoothie & frappe mixes for all your blended beverage needs. Jet Fruit & Tea Smoothies are easy to prepare, just pour over ice & blend. Jet Beverage Bases are your answer to offering a healthier, high quality frappe using your espresso! Oregon Chai, the #1 Chai in the US, offers a full line of chai concentrates. Only Oregon Chai is available in innovative flavors including Original, Extra Spicy, Energy and Yerba Mate. See our ad on Page 48 / SCAA Booth#1206 Design & Layout Services 800.471.8448 www.designlayout.com Since 1996, Design & Layout Services has worked with over 600 clients interested in opening a cafÈ or starting a coffee shop. Services include floor plan design, health department coordination, construction documents, cabinetry and equipment sales. Services available nationwide. See our ad on Page 46 / SCAA Booth#1430 Entner-Stuart Premium Syrups 800.377.9787 www.entnerstuartsyrups.com Entner-Stuart Premium Syrups uses only the finest ingredients for our gourmet line of Flavored Syrups, Taj Chai Tea, and our Java Juice, Shotz, and Java Trio coffee concentrates. During syrup production, our experienced and highly trained team micro-brew each batch to ensure a true-to-nature taste and consistent flavor. It's these accurate flavor profiles that make our syrups ideal in beverages such as sodas, coffee, cocktails, and tea. They are also used extensively in professional and household kitchens to create delicious pastries, desserts, vinaigrettes, marinades and sautÈs. Our tradition and commitment to excellence is what makes Entner-Stuart Premium Syrups truly supreme. See our ad on Page 46 / SCAA Booth#3349 Espresso Parts Northwest 360.357.7781 www.espressoparts.com See our ad on Page 27 / SCAA Booth#2335 Everpure, LLC 800.323.7873 www.everpure.com Creating a perfect cup of coffee requires careful brewing, and the best ingredients. You know the quality of your beans. But do you know the quality of your water? It's easy to find out, and we can help. We know water, and we know foodservice. In fact, we're the worldwide leader in water treatment for the foodservice industry. We combine our extensive knowledge and experience with water testing and analysis, so we can provide you with a customized solution. The result is you will have the most consistent, cleanest, best-tasting water, anywhere. Water is serious business. Let us manage it for you. See our ad on Page 46 / SCAA Booth#1726 F. Gaviña & Sons, Inc. 800.428.4627 www.gavina.com Gaviña offers over 150 quality coffees in whole bean and ground, light and dark roasts, in bulk, brick, cans, portion packs, pods and now organic, too! Call for our Free shipping policy. See our ad on Page 25, 37 / SCAA Booth#919
International Paper Foodservice Business 800.537.4141 www.ipfoodservice.com We can meet all of your disposable foodservice packaging needs - stop by and see us at the show or viisit our virtual stock room at JavaStock.com. It’s the one-stop location where independent coffeehouse operators can easily order hot cups and lids, as well as other disposables, anytime around the clock. www.ipfoodservice. com/JavaStock See our ad on Page 5 / SCAA Booth#1426 Java Jacket 800.208.4128 www.javajacket.com Java Jacket is the best insulating coffee sleeve on the market and comes in white and natural Kraft. Our sleeves fit 8-20oz. cups with several custom printing options available. Our Sleeves are recyclable, reusable, and earth-friendly. In addition we also make casino wraps, soup sleeves, and joe to go boxes, and can do some special custom print sizes. Our Jackets are great for advertising as well. See our ad on Page 41 / SCAA Booth#722 Javalution Coffee Company, Inc. 800.260.6114 www.javafit.com Coffee: No Longer Just For Waking Up in the JavaFit is a full service gourmet coffee company that has a complete line of functional coffees made with a blend of 100% pure Arabica beans. JavaFit is proudly served in various Convenience Stores, offices through Office Coffee distributors, various Health Clubs as well as a number of coffee shops. Our functional coffee is available in four varieties; Energy Extreme 62 (active ingredient Green tea extract), Diet Plus 62 (active ingredient Advantra z), Immune (active ingredient Echinacea) with multivitamins and Focus (active ingredient Alpha GPC) with multivitamins. See our ad on Page 31 / SCAA Booth#1629 Laranzato - Lara Distributing 505.888.5892 www.laranzato.com See our ad on Page 19 / SCAA Booth#446 LBP Manufacturing 800.545.6200 www.lbpmfg.com 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. See our ad on Page 19 / SCAA Booth#2142 Michaelo Espresso, Inc. 800.545.2883 www.michaelo.com Customers have relied upon Michaelo Espresso for top quality commercial espresso machines, espresso carts, distinguished national service, and barista accessories for 25 years. Michaelo imports world-renowned La San Marco espresso machines & grinders and the award-winning Cafina c5 Superautomatic espresso machine. Visit www.michaelo.com to order genuine factory parts online! Established. Dedicated. Versatile. Uniquely Michaelo. See our ad on Page 29 / SCAA Booth#1225 Mont Blanc Gourmet 800.877.3811 www.montblancgourmet.com Mont Blanc Gourmet offers a complete product line for the specialty coffee and beverage industry. Our Classique syrups and sauces are available in regular and sugar-free varieties. Cold Fusion, offers a cost effective, liquid base for frozen mochas and lattes. Also on the menu is Haute Chocolat, a decadent and versatile drinking chocolate that can be warmed and served or used as a base for countless drink and dessert menu items. Call Mont Blanc for high quality products with less waste and preparation time for your staff and great taste for your customers. See our ad on Page 19 / SCAA Booth#819
www.CoffeeTalk.com
Probat Burns, Inc. 901.363.5331 www.probatburns.com Probat Burns, Inc. designs, manufactures and installs quality equipment for processing coffee, green to ground. Our cuttingedge technologies ensure economic and environmentally safe processing systems that exceed international standards of excellence. Probat Burns, Inc. manufactures roasters for laboratories, shops, gourmet and industrial applications. See our ad on Page 15 / SCAA Booth#736 Quikserv Corp 800.388.8307 www.quikserv.com Quikserv is a manufacturer and distributor of pass through systems. Attention to detail combined with expert craftsmanship and quality components have made us the leader in the industry. Quikserv specializes in stainless steel and aluminum fabrication of Drive-Thru Windows, Transaction Drawers, Air Curtains, Deal Trays, and Bullet Resistant products. Quikserv offers hands-free fully-automatic and semi-automatic windows that are perfect for the coffee industry. Our FM-54E, FM-1 and PW-1 and PW-2 offer a large staging area for your product and transactions and our PW-54E and BPS-5440 offer one of the largest counter spaces on a pass-thru window.800-388-8307 or fax 713-849-5708 See our ad on Page 19 / SCAA Booth#1720 Service Ideas, Inc. 888.999.8559 www.serviceideas.com Since 1946, Service Ideas has been a leader in the foodservice industry. Today the 2nd and 3rd generations of the family continue to lead the pursuit of opportunities to provide solutions to industry service problems. Service Ideas offers the most extensive line of products for insulated beverage service from .3 liter to 20 gallons, tea service in a variety of materials, and accessories to compliment and create complete set-ups. As a manufacturer, distributor, and innovator, we continue to offer a unique perspective focusing on maintaining the integrity of food and beverage service. See our ad on Page 46 / SCAA Booth#945 SMD Trading/GreenGood/Carrie Cups 800.319.8906 www.smdtrading.com Carrie Cups.com: Your online source for to go cups and eco-friendly disposable foodservice items. Introducing our environmentally friendly A.I.R. Insulated Cup made from 42% post-consumer recycled material and our GreenGoodÆ line of eco-friendly, biodegradable and compostable Cups and Lids, Bowls, Boxes, Cutlery, Containers, Plates, and Trays. See our NEW reusable CPLA biodegradable coffee mug. Carrie Cups caters to the independent Coffee House or Roaster with low minimums, free shipping and excellent customer service with a personal touch. Visit our product offering at SCAA Minneapolis at GreenGood USA Booth #1854 or online at www.CarrieCups.com See our ad on Page 21 / SCAA Booth#1854 Visions Espresso Services 206.623.6709 www.visionsespresso.com/ Visions Espresso Service has been in Seattle providing quality espresso machines, brewing equipment, grinders, parts and service since 1986. We carry a full line of hard to find espresso accessories at the best possible pricing. Our goal is to save you time, money and enable you to make the best possible specialty beverages for your customer. Please let us know if we can help you in anyway.Great Products and Service is Our Business! See our ad on Page 45 / SCAA Booth#1540 Vita-Mix Corporation 800.437.4654 www.vitamix.com/foodservice Since 1921, the Vita-MixÆ Corporation has been a leader in blender technology. As a recognized leader and the blending expert in the foodservice industry, operators have come to rely on the Vita-Mix brand name for the very best in blending equipment. Our innovative commercial drink, ice-portioning, and food blenders are used in major restaurant chains, smoothie shops, nightclubs, coffee shops, hospitals, culinary art schools and institutions. Reliable, powerful Vita-Mix blenders will improve your speed of service to reduce customer wait-time, handle dense ingredients quickly and easily, and provide a consistently smooth drink that enhances your customers' experience. See our ad on Page 46, 47 / SCAA Booth#1519 Wega U.S.A. 336.662.0766 www.wegausa.com See our ad on Page 22 / SCAA Booth#2139 Wilbur Curtis Company 800.421.6150 www.wilburcurtis.com Curtis is a leader in the design and manufacture of premium commercial coffee and tea brewing systems and specialty drink machines featuring exclusive Generation Three (G3™) digital control. See our ad on Page 17 / SCAA Booth#1340 Zhong Guo Cha 860.663.1399 www.buygreattea.com Zhong Guo Cha specializes in the selection, importation, marketing and sale of handcrafted Asian teas. ZGC offers an excellent variety of teas: white, green, yellow, oolong, black, pu’erh and herbal blends. ZGC is committed to providing customized marketing and packaging strategies. Founder/President Philip Parda personally selects the teas throughout the year. Customer service, quality distinction and education are cornerstones of the company. See our ad on Page 33 / SCAA Booth#1732 Zoka Coffee Roaster 866.965.2669 www.zokacoffee.com Zoka Coffee Roaster and Tea Company sources exemplary coffees at origin and hand roasts them to order.In addition to providing business consultation services, Zoka offers world famous barista training. Rounding out the Zoka Way is the finest equipment available. La Marzocco and Fetco are the pros’ choice in properly preparing artisan coffees. Renowned as a pioneer in espresso preparation, coffee culture, and building sustainable relationships worldwide, Zoka celebrates bring named 2008 roaster of the Year by Roast Magazine. See our ad on Page 37 / SCAA Booth#2105
CoffeeTalk
April 2008
www.CoffeeTalk.com
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April 2008
CoffeeTalk
Trish Corby
Feed: the blend of feed that a cow eats impacts the flavor profile of the milk, as well as the amount of milk she produces, and its component levels. There might be many reasons for the changing of feed -available supply, seasonality, and price of feed components. Quality of Care: how the cow is treated, and her surrounding environment impacts the overall quality of the milk she produces.
Dairy
If her environment is not
well maintained, there is a higher chance that her milk will have higher levels of bacteria, which directly impacts the quality and taste of the milk. Age and handling of raw milk before processing: the older the age of the raw milk and the higher the temperature while it is transported, the greater the opportunity for the milk to grow bacteria. There are regulations that limit both the age and the temperature milk is stored and transported, but again, these are maximum levels. Processing / Pasteurization- how it is pasteurized once it arrives at the processing plant also will impact the final flavor and quality. This is easily detectable through tasting the end product. Packaging type / light: light can also degrade the flavor of milk. Most gallon packaging will allow the passage of light, though there are some processors that use colored plastics. Oxygen: oxidation of milk occurs when it is exposed to air. Once that container is opened, the flavor of the milk will begin to degrade. Distribution conditions: Check the temperature of your delivery. Check the truck that delivers your product. Milk can pick up off flavors if shipped or stored with aromatic products. Storage: Do not abuse the product once you receive it. Keep it below 40 F if
By Trish Corby, President & CEO of the Good Cow Company
possible, 37-38 even better. That means – check your coolers, do not leave them open, do not leave your milk sitting out.
Do not store milk in your refrigerator
While exhibiting at the Seattle Coffee Fest last fall, Miles Small (editor of CoffeeTalk)
next to food products with high aroma levels.
approached our booth. He and I started a very lively and extended conversation
Age: check your code date, and follow it. Your processor puts that date on the
about this very topic. What we did both agree upon was that the only consistent
carton to ensure a quality product through its use.
discussion amongst the broader industry was the current price of a gallon of milk. Granted, this is a very important factor, but only one amongst many. Miles asked
The most critical thing to remember – TASTE! Taste your milk cold, as milk, taste
if I might write a column to discuss those aspects of the dairy industry that impact
it as steamed milk, and finally taste your finished beverage. Do not assume your
a retail operator.
milk will always remain the same. Conduct routine “quality checks”. Go to your nearest grocery and pick up other brands to compare what you are buying against
It’s perplexing to me to think how closely tied the retail coffee industry is with the
those. Taste the product you are using that day at the bar against the product you
dairy industry, yet how very little communication exists between the two groups.
just received.
Just think about it for a bit – depending upon your product mix, milk and cream
When conducting a tasting, taste your nonfat, then whole, and then creams. Taste
can be an ingredient in 85% of the beverages you serve – and a major component
for any off flavors. Milk should always taste clean, with a very slight cooked note.
in most cases. Now compare your knowledge level of coffee (it’s sourcing, how it’s
If it tastes cooked or scorched as cold milk, imagine what it will taste like when
priced, how it is roasted, how to taste it properly, etc.) against your knowledge of
you steam it.
milk. How did you fare?
In future columns, some of the following topics have been proposed: how the
My first column topic is the general factors that determine the quality of the
price of milk is determined, components in milk- what are they, why are they
milk you receive, and what you as an operator can look for and control. Your
important to you, the definition of various certifications: organic, free farmed, no
goal is to deliver a quality, consistent finished drink to your customer – that takes
hormone added, etc.
understanding and controlling your raw materials.
If there are other dairy topics that you would like to see addressed, or if you have
For years, one of my favorite lines has been: “All milk is not created equal”. Yes, it does have a minimum standard for components and a maximum standard
a specific question, please send those to: coffeetalk@goodcow.com and I will attempt to address those also.
CT
for bacteria levels that is regulated by either the state or federal government, but that certainly does not make it equal. Coffee retailers spend years determining
Trish Corby is the President & CEO of the
the sourcing, roasting, and quality of
Good Cow Company- a dairy products
their beans, yet generally spend the
and processing company that focuses on
minimum possible time understanding
delivering innovative dairy solutions for
their milk source.
food service and institutional customers.
There are multiple factors that affect
Her professional experience has been in
the quality of milk – some obviously
operations and general management
determined by the cow herself, (such
with various large multinational food
as her breed, her health, etc.) but there
manufacturers and coffee retailers.
are many other factors as well: how she is housed, how the milk it is handled, processed, packaged, transported and stored. Here is the “basic” list: www.CoffeeTalk.com
CoffeeTalk
April 2008
Whether it’s grown in Guatemala, Sumatra, Kenya or Costa Rica... it should be brewed in CURTIS.
Keep your signature gourmet flavor consistently delicious with Generation Three™ brewing and dispensing systems from CURTIS. The right equipment makes a profitable difference in your beverage program, and with a full selection of innovative equipment for today’s operations, CURTIS can help you reduce labor, lower costs, and build sales. Find out more. Call Toll Free: 1-800-421-6150 Log on: wilburcurtis.com www.CoffeeTalk.com
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SCAA BOOTH 1340
Gourmet Brewing Systems™ 7 1,Ê 1,/ -Ê " * 9ÊUÊ " / "]Ê ÊÊ1-
April 2008
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CoffeeTalk
Dr. Ernesto Illy
Dr. Illy
By Sam Kornell
In October 1998, Starbucks was about to open its first outlet in Italy. In anticipation,
assumed would happen by bringing Dr. Illy to the booth.” According to Alves, it
CEO Howard Shultz gave an interview to the New Yorker, in which he said that
was only after repeated interruptions by the Illy sales staff that Dr. Illy reluctantly
Italy had fallen behind in the specialty coffee business. “I don’t want to sound
got up and went back to the booth to hawk the coffee he was nominally there to
arrogant,” he told the magazine. “But at a minimum, the quality and integrity of
promote. Sales, Alves says, seemed like “a secondary and necessary evil.”
Starbucks would do well in Italy. I think we may have a chance to bring back a little
Of course, annual revenue of $350 million dollars is nothing to sneeze at, and there is no question that the illy brand has been the beneficiary, over the
of what has been lacking.” For a response the New Yorker went to Andrea Illy, grandson of Francesco and
years, of consistently brilliant marketing campaigns, from the commission of
son of Ernesto—together, the scions of illycaffè, Italy’s most prestigious espresso
limited edition espresso cups decorated by artists like Julian Schnabel and Jeff
maker. “Starbucks wants to come to Italy.” Illy said. “They are very bright people.
Koons, to the near ubiquity of illy epresso in fine dining establishments in the U.S.
But really. This is Italy. You like things big. We
and Europe. But sales alone do not explain the
use coffee not to drink but to sip. It’s like eating
disproportionate influence the Illy family, and
a chocolate—a little burst of flavor. There is this
Ernesto in particular, has had on specialty coffee.
overroasting culture in America. It’s by far too
As Kyle Anderson, the head of the coffee grinder
dark. This is why they feel the need to cover
manufacturer Baratza put it, Illy was “ the father
everything with milk and why they have all those
of coffee knowledge” for the 20th century.
syrups.” II.
As it turned out, Shultz and Andre Illy were both partly right. Starbucks has done well for itself
The name Illy is not actually Italian. During World
in Italy, and, all in all, illycaffè makes better coffee
War I Francesco Illy, an officer in the Austro-
than Starbucks does – indeed, it makes the kind
Hungarian Army, was posted in Trieste, along the
of espresso for which Italy is rightly venerated.
northeastern Italian coast. He grew enamored of
In the gulf between what will yield global coffee
the then small, Adriatic port, and after the war
hegemony, and what will taste exquisite, it is clear
moved there from his native Hungary. A born
where Starbucks and the illy company stand:
entrepreneur, Francesco started a coffee and
the former made $10 billion dollars last year,
cocoa business; he soon dropped cocoa. From
mainly selling milky espresso drinks; the latter,
the beginning illycaffè met with success, but
$350 million, mainly selling tinned espresso, at
what really put Francesco’s name on the map
a price-to-volume ratio that would likely strike
was his invention, in 1936, of the first automated
Starbucks’ customers as outrageous.
espresso machine, and his innovations in the field of pressurization, a system for preserving
It is safe to assume that Ernesto Illy, Andrea
blends.
Illy’s father, and the man credited more than any other with popularizing the delicate art of fine espresso in the 20th century,
Ernesto Illy was born in Trieste 1925. His mother was a half-Irish, half-German
wouldn’t have had it any other way. A chemist, intellectual, and renaissance
pianist. When he entered the family business in 1947 he was 22 years old, a recent
man, Illy died in February in Trieste, his hometown. Illy was famously passionate
doctoral graduate of the University of Bologna’s chemistry program. Fiercely
about specialty coffee, an end to which he devoted his boundless energy and
intelligent, Illy was determined to bring a chemist’s empiricism to illycaffè; he
considerable scientific ingenuity and expertise. For Illy, quailty espresso came
knew that at its core, coffee making was no more than a grand platform for a series
first, second, third, and fourth, with sales a distant fifth.
of chemical interactions, and as long as he could isolate the essential structural
This month Coffee Talk asked a number of people in the coffee industry to relay
process involved in roasting and blending fine coffee beans, he would be able to
memories of Illy. Mane Alves, who heads Coffee Lab International, a consulting
consistently offer some of the best espresso on the market – in Italy or anywhere.
firm, recalled a time that he and Illy became embroiled in a charged debate about
When Illy began working for his father, World War II had just ended and the
the benefits of pressurizing roasted coffee during a Specialty Coffee Association
Italian economy was in shambles. Nevertheless, illycaffè revenues were steady,
of America [SCAA] conference. “After forty five minutes, a much bigger group
and Illy embarked on sales tours that would eventually last four years and cover
congregated and was listening intently,” he writes. “The debate was fun, but
most of Italy and a goodly amount of Europe – a coffee industry tutelage that
it was not resulting in better sales of Illy coffee, which the Illy salespeople had continued...
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...continued
came at the cost of six worn out Fiats. In 1956 Francesco Illy died, and Ernesto was
visiting all of the places from which he bought coffee to inspect the beans on-site,
made managing director of the company. In a short time his innovative spirit and
and the production methods involved in growing them. A polyglot, Illy was fluent
scientific acumen helped propel sales to new heights; within seven years he was
in 5 languages, a skill he utilized in his green coffee buying. According to Anna Illy,
chairman of illycaffè.
his daughter, Dr. Illy learned Portuguese when he was 60, partly for fun, and partly
The legacy Illy built during his tenure at illycaffè will be remembered first and foremost for the scientific and technological strides he, and by extension his
so as to improve his customer relations with the growers of Brazil, where illycaffè bought much of its coffee.
company, brought to coffee making. For Illy, science was the default source for any
Dr. Illy had a special relationship with Brazil (he was posthumously made
question about the best way to turn green coffee beans into cups of fine espresso.
Coffee Ambassador by Brazilian coffee growers). In 1991 he instituted the Brazil
He was endlessly searching for new ways to improve illycaffè’s technological
Award, a competition in which coffee growers are rewarded for the best fine quality
infrastructure, and he delighted in innovations large and small. Over the years
green coffee; today, first prize is worth $30,000. The Brazil Award was in some
the technological sophistication of the Illy lab in Trieste attained a certain legend;
ways a precursor to the Cup of Excellence program, and other coffee auctions.
full of gas chromatographs, infrared emission pyrometers, and flame ionization
“The success of the Brazil competition certainly had an impact on the success of
detectors, it was and is a concrete and glass testament to the microscopic attention
the Cup of Excellence in Brazil,” said Susie Spindler. “Had Illy not done so well
to detail that Illy brought to bear on the coffee blends he created.
with it, the path to Cup of Excellence may have been a lot rougher.”
“He was the most notable coffee scientist of the last fifty years,” said Dan
Spindler, who heads the Alliance for Coffee Excellence, a non-profit organization
Cox, a former head of the SCAA who now runs Coffee Analysts, a coffee testing
that oversees the international Cup of Excellence competition, emphasized that
laboratory. Among other things, Cox cited Illy’s innovations in coffee canning and
Illy’s contribution to the coffee growers he worked with went far beyond the
grinding. “When it comes to grinding,” Cox said, “most people care only about
profile-raising competitions he held; she pointed out that over the years, including
the size of the coffee particle. But to Dr. Illy that wasn’t enough. It also had to be
during the dark days of the coffee crisis, Illy made sure that illycaffè always paid
the shape of the particle. Do we grind, do we crush, do we slice, do we pulverize,
a premium for green coffee. “That’s just the kind of person he was,” Spindler
how fast do we do it? He really
said. “That’s the way he ran his
wanted people to pay attention to
company. He wouldn’t spout off
minutiae of coffee making, to see
a bunch of pretty words, he didn’t
how important the tiniest things
boast that he was the savior of the
were to the outcome.”
planet, and he didn’t make anyone and
else feel bad about themselves.
expertise, Illy was in constant
He just quietly walked the talk.”
demand as a lecturer on the
Spindler
chemistry
making,
comforting that a company that is
but such was the breadth of his
that successful—and illy is hugely
knowledge and enthusiasm that
successful, they have made such
his talks could often pass over the
an impact on the coffee business
heads of his audience members.
in terms of quality of espresso –
Grace Mena, the president of
that that is how they did it.”
Due
to
his
of
stature
coffee
continued.
“It’s
so
Of course, the list of the
Deli Café, a Costa Rica-based recalls
contributions Ernesto Illy made
being left “openmouthed” the
over his lifetime to the coffee
green
coffee
exporter,
first time she attended an Illy lecture, in her case at a coffee convention in 1995
world are too numerous to mention here; but all of them were driven by his desire
in Venice. “At the time, coffee for me was simply a beverage, “she writes. “But
to spread his own accumulated knowledge of coffee making, and see what would
there Illy was talking about composition of the coffee bean: molecules, cell walls,
bounce back. According to his daughter Anna, since Illy’s February death the
oils, acids, amino acids, the Maillard reaction browning…to Illy, coffee making
company has received a flood of memorials, testaments, and appreciations of her
was a multidisciplinary approach involving genetics, agronomy, botony, physics,
father from around the world. A common thread emerged: Illy’s contributions to
mathematics, chemistry, biochemistry, biology, engineering, and physiology,
the art of fine coffee were great, but among those who knew him well, knew him
among others.”
casually, or even met him just once, he is remembered as much for his personal
The overriding purpose of Illy’s meticulous process was to root out defects.
grace and generosity as he is for his achievements. Indeed, there is a long list
In 2001, Illy told the New York Times “Our goal is perfect beans, zero defects, and
of coffee producers, roasters, retailers, exporters, importers, analysts, and others
we like to think we get close to that.” Many coffee roasters might normally be
who have stories about meeting Illy early in their careers, being surprised and
skeptical that wholly defectless coffee – especially on the scale of Illycaffè – is a
gratified that he took time out to talk them, and staying surprised in future years
reasonable goal, but it is a testament to the quality of his blends that coming from
when he would ask after their well-being—no matter how casual the original
Illy, such a statement does not seem especially boastful.
association. Mireya Jones, who owns a coffee estate in Guatamala called Dos
In addition to his scientific and technological contributions to the coffee
Marias, remembers asking Illy in the early nineties about a soil problem she was
world—which included founding and chairing the Association pour la Science et
having on the estate. Two decades later he was still asking her about her soil. “He
l’Information sur le Café, an industry research organization based in Paris – Illy
had a mind and memory like a trap,” she writes.
was one of the first major players to begin buying coffee in-house, a practice that
For a man with no Italian ancestry, Ernesto Illy was nevertheless Italian through
is now customary in large to moderately sized roasting houses. Illy insisted on
continued...
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and through; more specifically, he was northern Italian—convivial but calm, intellectual but not patronizing, elegant but not stuffy. And he had an Italian’s love for coffee, a love that led him to engage in a kind of friendly evangelism for the beverage his whole life. “To this day I haven’t met anyone who was as knowledgeable as he was – on so many levels – about coffee,” said Susie Spindler. “But there are a lot of people who are hugely knowledgeable about coffee, and I think Dr. Illy’s real skill was not just imparting knowledge, but imparting enthusiasm about coffee – getting you to share his own excitement for this product.” Indeed, Illy was well known for his habit of giving complete strangers advice about how to make a better espresso, whether they asked for it or not. “He couldn’t help himself,” Dan Cox recalled. “If he went to a restaurant and they served him a bad espresso, he would get out of his chair and he’d go back and try and find out what was going on.” Cox remembers having dinner with Illy and a few others ten years ago, during a Specialty Coffee Association of America convention in Long Beach. “We were at a Westin hotel, and after dinner Ernesto ordered an espresso. It came without a crema, and it was stale. We all looked at each other and just said, ‘Uh oh. Here we go.’ He got out of his chair, and went back to the kitchen. He asked for the chef, and he said ‘Hey, can I see your operation? I might be able to show you a few things and make this better.’” Cox continued. “Part of Illy’s charm was that he took coffee very seriously, but he had this really great personality. He was outgoing just enough – he could talk to you in layman’s terms; he was constantly teaching you without putting you down. And of course he charmed the cook staff at the Westin. They were very appreciative.” “Illy,” Cox said simply, “was just a really nice guy to be around.” Ernesto Illy retired in 2004, to allow more time for sailing. He left illycaffè in the capable hands of his son Andrea, and it seems certain that the company – for over half a century one of the most wellrespected and successful in the industry— will continue to flourish in years to come. The same seems true of the specialty coffee industry, the growth of which Ernesto Illy was instrumental, in Europe as well as America. But for all of the depth and breath of his influence on the science of coffee making, and on the way the coffee industry conducts itself, Illy seems destined to be remembered, by those who knew him, for his qualities as a man first, and for his contributions to the art of fine coffee second. “Dr. Illy had a very ebullient personality, but at the same time he was very serious when he talked about coffee,” said Donald Schoenholt. Schoenholt, who owns New York-based Gillies Coffee, and was one of the founding heads of the SCAA, knew Illy for over 25 years. “He was a man everyone in the industry looked up to and admired, but at the same time he was a buddy. He took coffee very seriously, but he didn’t take life seriously. We’ll all miss him.”
CT
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NCA NCA President’s Column
By Robert Nelson, President of the National Coffee Association
As we close the books on the first quarter of 2008, the economic challenges facing
Education
the United States and the coffee industry are increasing by the day. Yet having just
Another arena that NCA adds member value is on the education front. We continually
concluded a successful 97th annual convention, the NCA is poised to move forward.
look at improving the programs/curriculum that are part of our existing programs,
And we are doing so in solid financial health and with a membership base that
based on input from our memberships and our own learning. One initiative we are
continues to increase.
focusing on for later in 2008 is redesigning our fall education program to deliver
Although we have made great strides in attracting new members there is still
increased benefits and value to a wider segment of the coffee world. And our webinar
more work to be done. As the industry grows, evolves and changes it is crucial that
series, a web-based seminar programming that covers relevant topics geared toward
we continue to provide and deliver unparalleled value to all our members; from the
retailers/roaster, continues to provide members with the opportunity to stay current
small and medium sized roasters to suppliers to exporters to retailers.
with the ebbs and flows inherent in an ever changing industry.
But going forward, how do we build on this success? By building on NCA’s strengths and its commitment to work aggressively and inclusively on behalf of the
Value Added
entire industry; to pursue our common goals and identify members and industry
The NCA also adds value to its membership with its diversity of programming that
needs.
targets member needs. We will be conducting focus groups and needs analysis surveys, both geared to identifying the needs of our members. Under that criterion,
Government Affairs
a two-day think tank to develop assumptions about the future and what success will
The NCA is the face and the voice of the industry to a variety of audiences, each of
look like for the industry and NCA will take place in June.
which is critical to the industry’s business, image, and success. For example, the NCA
And NCA is moving full steam ahead with its industry initiative to host a global
is the eyes and ears of the industry in Washington, acting as the first line of defense
issue management forum in September. In partnership with Anacafe of Guatemala,
on regulatory and legislative initiatives that have an impact on our success. We know
the forum will bring together industry leaders from the global coffee sector to identify
the key influencers – from legislators in Congress to officials at the regulatory and
emerging issues and develop an issues management strategy. The program is slated
trade agencies, to diplomats at international trade organizations. And many of these
to take place in September.
key influencers often look to the NCA for industry guidance and support on important trade, legislative and regulatory matters.
This invitation-only event will include stakeholders from the producing world, NGO’s, the United States, Canada and Europe. During the two-day meeting participants
A food safety bill that is currently being debated contains onerous country of
will work in small and large groups to identify emerging issues for the entire supply
origin labeling (COOL) requirements. Potential effects from the proposal could make
chain, prioritize them, and develop an issues management strategy to determine the
the proper labeling of coffee much more costly and complicated going forward. As a
priority issue. The issues management strategy will utilize a pre-selected problem
result of the packaging and logistics issues involved, it is possible that this legislation
solving model. The problem solving strategy tool will be implemented to either
could have a negative economic impact on producers in countries that do not produce
mitigate negative fallout or enhance positive return for the entire supply chain.
large volumes of coffee, as roasters look for economical solutions to comply with
Business for Social Responsibility will facilitate the meeting.
the legislation. Other provisions of the bill would sharply limit the number of ports
Market research is also a cornerstone of our programming. This year’s National
that coffee is permitted entry into the US, significantly increasing transportation
Coffee Drinking Trends study released at the convention profiled the emotional drivers
costs and as a byproduct having a negative environmental impact. And the kicker is
and barriers to consuming coffee, plus soft drinks, bottled water and juice, And for
that the cost to the US coffee industry alone would run approximately $200 million
the first time, the NCA conducted parallel studies, both online and also utilizing the
annually - - something that adds cost to the entire supply chain and thus the coffee
current telephone methodology.
industry overall. The NCA will continue to meet with key members of Congress with
As the NCA forges ahead in 2008 it is important that we not rest on our laurels. As
the purpose of altering the provisions of the bill that we believe would be harmful to
an organization the NCA must continue to evolve and change to meet the challenges
coffee and the coffee industry.
that lie ahead and fulfill the needs of our members. With your support, I believe we are well positioned to accomplish great things in 2008. www.CoffeeTalk.com
CT
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Look for new options. Maybe it’s time to pull all those comment cards with
2.
by Lisa Olson
customer mailing and/or e-mail addresses and give them an incentive to
come in. Try a fresh promotion. How about a 16 oz smoothie for the price of a 12
5 Ways to Recession Proof with Marketing
oz. Maybe 2 for 1 punches on frequent customer cards for a particular day or time of day.
Be aware of your competitive environment. Are your direct competitors
3.
pulling their advertising? Maybe it’s time you advertise there and steal their
market share. When the economy slows, people look for less expensive ways to Is your market showing signs of an economic slowdown?
So what do most
achieve something similar – whatever it is, it’s competing with you. Are your customers brown bagging instead of buying a sandwich? Hold “Brown Bag” Thursday
businesses do first? Cut marketing. Right? Now does that really make sense to you? Any other time, when you want to increase sales, you look to marketing, right? I profess that marketing often gets
in your banquet area and offer sodas or a desert item for a heck of a deal. Chances are when they’re there, they won’t be able to resist the aroma of French fries.
cut because it is easiest to cut and the less emotionally taxing than other options like cutting staff.
So, recession proof with marketing by being a little more
Stay consistent. This is NOT the time to re-brand yourself. Do what you do
4.
best just do more of it and shout it at the roof tops. A consistent message
creative and smarter than your competitor.
is more important than ever now. Here are 5 things to think about when it’s time to hunker down on costs:
1.
Focus on your existing customers.
It’s more expensive to get a new
customer than it is to leverage an old one. Interview current customers and
those who you haven’t seen in a while. They can give you some good ideas. It’s just as important to know why they are still your customers as it is why they haven’t purchased from you in awhile.
Accepting Baked Goods as a Core Part of Your Business By Tracy Ging
Every now and then, Oprah sucks me in, particularly with her book recommendations. I am always a bit embarrassed carrying a book with her mammoth endorsement, but as much as I hate to admit it, Oprah + self-help = me totally and uncontrollably clicking through Amazon.com. Like a decadently chocolate croissant, I cannot resist. I just eat that stuff up. There is a persistent theme in O’s selections, about acceptance. Before you laugh too loudly, let me state that, as much as I love her, I am the first one to guffaw at an overly simplified platitude. That said, it does seem to have some bearing here. It appears that many coffee retailers have not quite accepted the baked side of their business. Of course, there is good reason for that. It is challenging to find the right balance. Spend too much time on muffins and people think you have forgotten your roots; a few pre-packed cookies in a basket and people think you are lazy. One of the issues is based in definition. Are baked goods an add-on or part of your core business? As Lisa Spinner, President of Hannah Banana Bread Company, describes, the prevailing opinion has been “people enjoy our baked goods, but they come here for my coffee.” An add-on perspective may yield a focus on price and margin over taste, freshness, and retail appeal. Lisa Spinner encourages “retailers to think about what makes a baked good product successful. Is a smaller margin on any given baked good product problematic if it generates repeat business from an increasingly loyal customer base? The answer is probably not, especially if customers also walk out the door with a cup of premium-grade coffee, a newspaper and a great big smile on their face”. According to the Coffeehouses and Donut Shops Report by Mintel (U.S., February 2006), more than half of all respondents reported buying snacks at
Stick to your core message and core
competencies.
Take advantage of what makes small business great; relationships. As a
5.
small business you naturally have the ability to have stronger relationships
with your customers. You just know your customers better. CT Lisa Olson is the President of Smart Marketing, Inc. Have a marketing question? Submit it to Lisa at lisa@you-r-smart.com. coffeehouses and a third reported buying meal-type foods. Baked goods are a natural complement to coffee beverages, consumers want them, and there is too much competition to treat them simply as an add-on item. Knowing that, it is easier to accept your baked selections at part of your core business and give them their due attention. All of the expert contributors agreed that baked goods are an area where people give themselves license to indulge. Lisa Spinner says their customers are looking for “for unique twists on old-fashioned comfort foods — classic recipes that call for natural ingredients, no additives or preservatives and definitely no trans-fats”, adding that products sell best when they are able to connect with a consumer’s emotions. John Nemetz, Business Development Executive for Savory Foods, Inc., wants retailers to put a spotlight on their baked cases, “draw attention to the products, and let consumers know they are available. The second part is product presentation…simple baked goods can be turned into decadent desserts by adding ice cream/whip cream, chocolate or other flavored drizzles, or by being warmed up”. Stephanie Robbins, Marketing Manager for Pamela’s Products, added the perspective of those who may be limited in how they can indulge “there is definitely a trend to bring gluten-free baked goods to all levels of food service, especially cafes and small restaurants.” Noting the rise in gluten-free dieters, she continues, “For the cafes and restaurants that answer this call, they have a great potential to connect with their community in a deep and sustainable way.” Lisa Spinner also had a lot to say about the practicalities, noting that meeting minimum order requirements can be difficult but citing that increasingly suppliers are willing to service the demand for smaller, drop-ship orders with reasonable S&H fees. She adds, “Truly savvy retailers have always been smart when it comes to managing their resources and an increasing number have found it worthwhile to spend more on products that are ready to serve upon delivery. Pre-sliced or individually wrapped baked goods, for example, eliminate waste due to poor cutting techniques. It also enables employees to spend more time on the floor actually selling baked goods instead of preparing them for retail.” Thinking about logistics, yes, you might ask yourself more than once are we a coffee shop or a café. However, there is a lot of potential in being a little bit of both. I say accept that you are a coffee shop that offers some really good scones (or croissants, or muffins, or cookies, or whatever it is you decide) that alone, are worth the trip. If there is a chocolate croissant on the menu, I am there. CT
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Correzione By David Haddock During the time I’ve been writing for CoffeeTalk Magazine I’ve laid down around 10,000 words. For the most part, although the material is technical in nature, I pride myself in the overall accuracy of the content that is spiced up with a smattering of my journalistic wit and unusually correct opinion. Last month’s article, ‘How to Buy an Espresso Machine’ however, contained an error that cuts to the quick of that aforementioned accuracy. The exact passage goes like this: In truth, since Pavoni invented the E61, not much has changed in regards to the inner workings save an extra boiler here and a steam wand controlled by a thermometer there. Since I am in the profession of teaching people about not only how to make perfect coffee but also the history and the artistry of the craft an error like this might call into question my credentials. So in the interest of professional survivability and personal integrity, I offer my sincere apology to the fine people of Faema (Fabbrica Apparecchiature Elettromeccaniche e Affini) for the mistake. What’s fun about this gig though is it affords me the opportunity to research material, data and facts in historical documents, technical manuals and the host of sources available in our industry. What I found in my study of this subject in the overall is the truism that people that are interested in the coffee industry are the same now in terms of competitiveness, love of coffee, self-aggrandizement and perfecting the brew as they were then. But before we get into all that, let’s look at the root of the error of last month’s piece. Depending on the source of information you use, Luigi Bezzera in 1901 or 1902 patented the ‘Tipo Gigante’ espresso machine. (Now, Bellissimo’s Espresso 101 video claims that the beverage was developed in France in the 1820’s. I haven’t been able to confirm this premise so we’ll stick with our multiple source info). Things get a little fuzzy here because the La Pavoni website in its history section claims, in reference to the founder of La Pavoni Spa one Desiderio Pavoni that “His first invention was patented by Luigi Bezerra on 19th September 1902, duly registered at the Milan State office on 19th September 1903, and gave life to the first espresso Bezerra’s Tipo Gigante coffee machine for bar called ‘Ideale’”. Most likely, according to more numerous sources, Pavoni purchased the patent of the ‘Tipo Gigante’ in 1905 and named his version ‘Ideale’. As with anything new the bugs had to be worked out of the original system. The bug in this system was that Bezzera used both steam and water to extract the coffee. While fast, the end result was bitter over-extracted coffee and as any properly educated student of coffee knows, steam and coffee don’t like each other. Pavoni then proceeded to exterminate the bug from the design and after some experimentation came up with basically what we have today, a machine that places the brew water under pressure (8 – 9 Bar) and at a temperature of around 195˚F. With clever marketing and a new product on hand, the machine helped birth the new social beverage, espresso. Now, starting in 1905, everyone was getting into the act. I liken it to the “espresso revolution” started by Starbucks and Tully’s in the 80’s and early 90’s on the West Coast of the U.S. and how it has spread ever since. Indeed, the big names of espresso machines were founded within the period of ’05-’47; Cimbali, Rancilio, Marzocco, San Marco, and of course Faema among others. Think about some of the events of those years that forever changed the world, two World Wars, the entrance into the atomic age and the birth of Ernesto Illy. In 1947 though, espresso machine design took a new turn. Earlier, Cremonesi had devised a piston pump that forced hot water through the coffee instead of ambient pressure regulated by a valve. Then, two years after Carlo Ernesto Faema founded his company, Gaggia rolled
out the first piston lever machine called the Crema Caffe. Espresso machines would never be the same. Here’s where things get funny, historically speaking. Understanding competition as I do, I get the idea of proprietary achievements and wanting to “hog the ball” so to speak. What’s funny to me as I looked back is how little the major revolutionary advancements in machine technology are credited to the companies that actually invented them by their competitors. The same thing happens in the industry today like Sanctuary vs. Songbird and whose idea it was, which leaves the casual observer scratching his head and wondering, what’s the big deal? Now, back to the big mistake. The year was 1961, and Faema had a great, revolutionary idea. This invention and advancement would not only change espresso machines but become the standard by which all modern systems are based. Ladies and Gentleman, the E61:
Kinda looks familiar, huh? The format of the machine is based around the process of delivering pressurized water via a mechanical pump at around 9 BAR to the grouphead. Because piston-lever machines were the common system (sorta like urns were before pulse brewers) this design turned an historical page in the evolution of the espresso machine. One basic problem Faema had to get around was how to get the hot water under pressure to the grouphead without damaging the components of the pump or the seals. The designers came up with the heat exchange system common in all modern espresso machines except La Marzocco. This system pushed cold water through the pump, through a tube that ran through the steam boiler effectively heating the tube-bound H2O to the proper temperature without losing the pump-provided pressure. Genius. They didn’t stop there, though. Realizing a heat sink developed in a cold grouphead which, in turn, negatively effected the extraction, these guys invented a method of circulating boiler water through the group ensuring the consistent temperature stability of the metal. They also invented early variations of pre-infusion. The E61 was the Rosetta Stone of espresso machines, answering questions with design features that had plagued the espresso industry for nearly half a century. Faema deserves our, the lovers of great espresso, adulation and thanks for the advancements in technology that still exists today. Faema’s E61 Legend Series machines pay homage to the accomplishments of that bygone era by shunning the contemporary and largely useless chassis bulk and reverting back to the logical, clean look of the original. The exposed
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grouphead(s), ever-present steam-wand valves
and
exceptionally
clean
presentation invites the barista to create something great. This machine looks so good I want to add it to my school’s inventory. Kind of like exposing the students to a taste of our history. Faema, not Pavoni invented the E61. While both are giants in the pantheon of espresso geniuses, Faema’s design still reverberates throughout the living industry instead of resting as an historical footnote within a statement of fact. CT
April 2008
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Artisanal Farms, Roasters and Independent Shops Cuban Coffee! By Joan Nielsen
- from the fields
THE SCENE:
The coffee I ordered came hot and strong and very very sweet (which covers, as we all know, a multitude of sins). Did I mention SWEET? But, it also tasted pretty fresh, which means that this coffee shop was jamming through a lot of coffee. Here again, fresh, sweet, strong (and fun) was due to sitting in a coffee shop, not making a cup of java from your ubiquitous stovetop espresso pot and Cuban coffee out of a can. While you can get brewed Cuban coffee in most grocery stores here, Miami has quite a few prominent Cuban coffee shops. The oldest and most well known expat hangout is the love-it-or-hate-it
Versailles
Restaurant and Café. There’s Las Olas Café, around a quiet corner in South Beach, with it’s legend faithful fans. And then there’s the hottest of hot cafés on Collins Avenue in
THE FACTS:
South
Puerto
Political, cultural and societal trends aside, what you get in a Cuban
Sagua, where I sit and write
coffee is more than just talk. If you are lucky, you get a demitasse of
this short report while sipping
espresso that delivers a one-two punch—one, a double or sometimes
the
Café
triple shot of espresso combined with, two, a generous amount of
Cubano (or Cafecito) and
sugar. I even tasted a few Café Cubanos made with sweetened
munching on a wonderfully
condensed milk along with the sugar—a triple whammy! Here’s a
spicy, meaty empanada.
simple primer for ordering…
Beach,
caramely
the
sweet
Cafecito: A Cuban-style espresso made by adding sugar to the espresso at the brewing stage, not just stirring sugar into the espresso
THE BACKDROP:
cup after it is made.
So. Fidel Castro has finally
Cortadito: A Cafecito topped with steamed milk in the ratio of 50-50,
stepped down. Or should we
at least. And again, the milk may be sweetened condensed milk.
say aside. (Believe it, the old
Café Con Leche: A steamed glass of milk with a Cafecito dumped
guard is still alive and well on
into it!
the island.) And in Miami,
Colada: Cubans love to order this large (four to six shots) Cafecito,
most Cuban expats are non-
served along with tiny cups, expressly to be shared with friends—a
plussed over the news. (One
very social Cafecito.
waiter who served me an espresso actually snarled and walked away when I asked what he thought of the “change.”) But the point here
THE END (OF SLEEP!):
is not how any of us view the changes that have recently transpired in Cuba; nor
Enjoying Café Cubanos isn’t just
what the significance is of Fidel’s departure from the Presidency he occupied for
about the coffee itself. This was
over forty years. What is remarkable, is where it is discussed and over what. As
especially evident when I inquired
is true for so many societies and cultures, whenever change is in the air, people
about coffee brands. When asked,
congregate at cafés. And if they’re serious, they discuss it over coffee. (That’s
most
why, shortly after the American Revolution, the British government endeavored to
really have a strong opinion,
close down the one-thousand-plus coffee houses in London, in an attempt to
whether it was Bustelo or La LLava
encourage Londoners to stay home and drink tea!) This year, when Fidel bid his
or Pilon. It is more about the whole
subjects a fond farewell (mostly, sort of) that occurrence was considered, dis-
gestalt
cussed and debated in cafés from Havana to Miami, New York to Los Angeles. It
experience—the social activity that
may be trite to suggest it, but isn’t a café a kind of nerve center of humanity? It’s
it engenders. In short, Viva Cuba!
a place where society, as an organism, thinks, reflects, digests (both literally and
and let’s go dance! CT
servers/managers
of
figuratively) and in some cases, steels itself for action. “News at 11” confirmed this in Miami the day Fidel stepped down—the cafés of Miami are where the reporters went to judge the reaction and feel the pulse of the Cuban community.
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the
Cuban
didn’t
coffee
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White Tea
April 2008
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White Teas - Tempest in a Tea Cup By Donna Fellman
White teas are known for the subtlety of their fragrance, taste and color. The name derives from the white downy hairs of the tea leaves. Those two sentences sum up what most tea experts agree on about white tea. After that, confusion, contradiction and even conflict abound. Talk about a tempest in a teacup. Some confusion originates from information that is found about white tea as it was produced in the Song Dynasty (960 – 1279). Until then, tea was processed by steaming the leaves and then molding them into cakes. But during the Song dynasty, someone came up with a revolutionary and extremely labor-intensive idea: Pluck the finest, unopened leaf buds in early spring from select varietals of tea bushes. Then steam the buds and strip them of their outer, unopened leaf. Reserve only the delicate interior of the bud. Rinse it with spring water and then dry it. The resulting small, paper thin tea leaves were then ground to a fine, silverywhite powder that was whisked into a frothy suspension in ceramic bowls. This white tea was an exciting novelty and a favorite of Emperor Huizong, who is credited with developing many white teas that were all powdered. Tracing the genealogy of today’s white tea doesn’t take us back to Emperor Huizong’s teas. Instead, it takes us back to the late 1700’s. Loose leaf teas were already in vogue in much of China. Chinese green teas were being withered and then simultaneously shaped (which breaks the cell walls that activates the oxidation-promoting enzymes) and fired (arresting the oxidation that would otherwise take place.) White teas were not pan-fired. The leaves were harvested in early spring and carefully sun-dried for several days before being given a sort of brief roasting to remove residual moisture so they wouldn’t go bad in storage. The initial product frankly wasn’t that impressive. But around 1885 specific varietals of tea bushes that produced fleshy buds and leaves covered with fine, downy white hair were designated as white tea varietals: “Big White,” “Small White” and “Narcissus.” White teas became notable teas once more, though entirely different from Emperor Huizong’s powdered white teas. In the Fuding and Zhenhe districts of Fujian, China, the home of traditional white teas, Silver Needle (Yin Zhen Bai Hao) was (and still is) carefully hand selected from the tender fleshy unfurled leaf tips (also called buds) from a white
The unsweetened Weldon Coffee Flavorings are now being distributed by River Road Coffees, Baton Rouge, LA Owner, John Melancon, feels that these quality flavorings will appeal to his customers. You too can increase your profit... each pre-measured pump bottle flavors 118 cups at less than 1/2 the cost of the syrup products. There is no waste and this product needs no additional equipment. Your customers will love the fact that the Weldon Coffee Flavorings contain no sugar or any artificial sweeteners. They are now able to enjoy flavored coffee unsweetened or sweetened to their own taste! For product information and flavor selection visit www.WeldonFlavorings.com.
Coffee Fest sets sail to Hawaii Coffee Fest leaves the mainland in June to head to Hawaii for its 51st show and first event hosted in a coffee-growing region. Bringing attendees and exhibitors closer to the source, Coffee Fest, the specialty coffee retailer trade
show, presents its special brand of retailer education and expertise to perk up the way coffee retailers do business. The show takes place Friday, June 6, through Sunday, June 8, 2008, at the Hilton Waikoloa on the southern Kohala coast of the Big Island of Hawaii. Coffee Fest sets their sights further afield to the only state in the country where climate and soil conditions create the ideal environment for growing the 6-7 million pounds of Arabica varieties produced annually on Hawaii’s five islands. From small farms to big mechanized estates, Hawaii offers Coffee Fest attendees a superb sensory coffee primer from farm to froth. For more information visit www.coffeefest.com.
Clover® Brewer helps El Salvador school fine-tune the art of coffee Each year, The Coffee Equipment Company partners with its top equipment reseller to place one of its revolutionary brewers at a qualityobsessed organization in a coffeegrowing region. By donating a Clover®
tea varietal and processed according to this “new” tradition. Around 1922, a new type of white tea was developed. The buds were selected with two leaves intact and processed in the same manner. This was the birth of White Peony (Bai Mu Dan.) The leaves and other material left over from the selection of Silver Needle and White Peony became Shou Mei – Longevity Eyebrow – and was considered a lesser grade of white tea. At least that’s how it is in China. So here’s the conflict. China is pretty adamant that white tea comes from Fujian Province, is made from certain varietals and processed a certain way. They are tired of everybody in the world stealing their thunder, and their teas. It’s the same argument as Champagne. Is Champagne a regional product that includes the terroir, history and experience of the culture, or is it a process? India and Sri Lanka clearly regard it as a process, because they are producing and exporting white teas from Darjeeling to Kandy. Without a doubt, demand for white tea world-wide exceeds what Fujian province could ever supply. But does that justify changing the definition of white tea? Other teas are defined by the processing and I’ve never heard that premise disputed. And those teas can come from anywhere the tea can be grown. Why should white tea be different? Who’s to say? The Tea Association of the USA has taken the stance that it is a process, not a product unique to provenance. But their definition continues to say that it should be ‘processed in accordance with the strict harvesting and processing guidelines originally established in Fujian Province, China - plucked from tender shoots (buds) of Camellia sinensis which are fired or steamed and then dried; and that there should be no withering, fermentation (oxidation) or rolling of the buds,’ which doesn’t accord with the traditional method of China. The contradictions abound. So what defines white tea? Stay tuned. As I said before - The world of tea has been evolving ever since it began about 5,000 years ago. CT
Donna Fellman is co-author of Tea Here Now and director of the Tea Education Alliance (T·E·A), offering professional consulting and training programs to the tea industry. She is also chairman of the Specialty Tea Institute’s Education Committee. You can reach her at Donna@TeaEducationAlliance.com. to a worthy organization, this annual program makes it possible for specialty coffee producers — such as the farmers, mills, co-ops and others — to better understand how consumers experience their coffee. This year’s recipient, the El Salvador School of Coffee®, was selected for its dedication to furthering local and international awareness (and consumption) of El Salvadoran coffees with comprehensive, “hands-on” educational and training programs. The El Salvador School of Coffee was nominated by Elysian Coffee, who sold more Clover brewers than any other reseller in 2007, earning them the right to nominate a worthy organization for the Clover-atOrigin program. For more information visit www.cloverequipment.com.
The countdown is on for a show that addresses America’s sweet tooth The sixth Annual Great American Dessert Experience, the only trade show dedicated exclusively to the multi-billion dollar dessert, coffee and tea industry takes place April 7-8, 2008 at the Georgia International Convention Center. The growing emphasis on the complete dessert experience has been repeatedly featured on the Food Network’s Special “Treats of the Trade” since originally being filmed at the 2004 edition of the Dessert Expo in Las Vegas. Visitors to the Great American
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Dessert Experience will really smell the coffee as the SCAA, Zoka Coffee Roaster and Tea co. and Nuova Simonelli play a major role in the educational seminars at the nation’s only exclusive dessert, coffee and tea trade show. The SCAA will be offering 2 Barista Skill Building Workshops. For last minute exhibitor and visitor information please contact the Great American Dessert Expo at (718) 854-4450 ext. 104.
Big Train’s® new Add•A•Boost™ boosts sales Big Train® announced today the launch of Add•A•Boost™, a line of powdered nutritional supplements that can be added into any hot or cold beverage such as Blended Ice Coffees, smoothies, lattes or coffee. Virtually tasteless, each Add•A•Boost™ formula is an exceptional blend of vitamins and minerals designed to add nutritional value to any beverage without compromising taste. Add•A•Boosts™ come in convenient, single serve packets that when added to a beverage create a functional drink full of vitamins, antioxidant protection or energy. Big Train’s® Add•A•Boosts™ allow coffeehouses and other foodservice operators to easily add functional beverages to their menu and capture a piece of this growing market. For more information visit www.bigtrain.com.
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Specialty Coffee Roasters AK AK AK AK AL AL AL AL AR AR AR AR AZ AZ AZ AZ AZ AZ AZ AZ AZ AZ AZ Bahrain BC CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA
This is Juneau Ketchikan Little Rock North Pole Birmingham Birmingham Birmingham Leeds Fort Smith Fort Smith Jacksonville Little Rock Phoenix Phoenix Phoenix Scottsdale Scottsdale Tempe Tempe Tempe Tucson Tucson Tucson Manama Richmond Alhambra Aptos Atascadero Baldwin Park Bell Gardens Berkeley Berkeley Canoga Park Canoga Park Carlsbad Carmel Ceres Ceres Coronado, Culver City Davis El Cajon El Cajon Emeryville Emeryville Emeryville Eureka Fort Bragg Fremont Gardena Hayward Irvine Irvine Irvine Irvine Junction City Laguna Niguel Lake Forest Long Beach Los Angeles Los Angeles Los Angeles Los Angeles Manteca Menlo Park Mentone Murrieta Newport Beach North Hollywood Novato Oakland Oakland Oakland Oakland Ontario Orangeville Pasadena Pasadena Pasadena Redwood City Sacramento Sacramento
a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your Heritage Coffee Co. 800.478.5282 CA San Diego Plantation Station Coffee Roasters The Green Coffee Bean Company 907.247.5621 CA San Dimas Coffee Klatch Roasting River City Coffee & Tea 800.661.1496 CA San Francisco Jeremiah’s Pick Coffee North Pole Coffee Roasting Company 907.488.7190 CA San Francisco House Of Coffee Prime-Time Roasters 205.444.1446 CA San Francisco Capricorn Coffees, Inc. Royal Cup Coffee Roasters 800.366.5836 CA San Jose Willow Tree Coffees Red Mountain Coffee Roasters 205.945.8970 CA San Leandro Roger’s Family Company Higher Grounds Roasters Inc. 800.794.8575 CA San Rafael Equator Estate Coffees & Teas, Inc. Silver Joe’s Coffee Company 866.558.6333 CA Santa Barbara Hair Raiser Coffee Fresh BeanZ Coffee 479.452.2404 CA Santa Clara Barefoot Coffee Roasters Biffs Coffee Roasting Co. 800.438.2433 CA Santa Cruz Pacific Espresso The Ultimate Coffee 267.620.3218 CA Santa Fe Springs Apffels Coffee Co. Coffee Reserve, Inc. 888.755.6789 CA Santa Paula Clean Foods, Inc. Espressions Coffee Roastery 480.946.9840 CA Santa Paula Limoneira Coffee & Tea Co. Lindsey Coffee Co. 800.345.1984 CA Santa Rosa Ecco Caffe Volcanic Red Coffees 480.922.3674 CA Santa Rosa Loring Smart Roaster Mokarabia, USA 480.998.8807 CA Sebastopol Taylor Maid Farms LLC Lost Dutchman Coffee Roasters 623.217.1304 CA Sonora Sonora Gold Coffee Roasters Cortez Coffee Roasters 800.992.6782 CA South Lake Tahoe Alpen Sierra Coffee Roasting Company Momentto Coffee Roasting Company 480.948.8501 CA S. San Francisco Mountanos Brothers Coffee Company Arbuckle Coffee 800.533.8278 CA Suisun Bay Area Coffee, Inc. Desert Rain Coffee 520.297.0246 CA Temecula Cafe Bravo Coffee Roasting Co. Roaster X 520.791.0400 CA Truckee Truckee Coffee Roasters New York Coffee WLL +973 17623584 CA Vernon F. Gaviña & Sons, Inc. Canterbury Coffee Corp. 604.270.2326 CA Vista Adore Espresso La Mill Coffee Specialists 606.202.0100 Cape Cape Town Origin Coffee Roasting Surf City Coffee Company 831.430.9112 CO Berthoud Devils Backbone Coffee Roasters Joebella Coffee 805.461.4822 CO Boulder Brewing Market Coffee Tropical Premium Coffee 866.813.1006 CO Breckenridge Breckenridge Coffee Roasters Lingle Bros. Coffee, Inc. 800.352.2500 CO Colorado Springs High Rise Coffee Roasters Pacific Bay Coffee Co. & Micro-Roastery 510.845.2324 CO Colorado Springs Buy Well International Kavanaugh Coffee Roasting Company 510.843.3040 CO Denver Gourmet Reserve LLC Rocky Roaster 818.347.1378 CO Denver Boyer Coffee Company, Inc. Froid Coffee Company 818.313.8661 CO Denver Dazbog Coffee Company Hawaii Coffee Company/ca 800.338.8353 CO Denver Cafe Novo Coffee Roasters, LLC Carmel Coffee 831.624.5934 CO Denver Cafe Cartago Chatz Roasting Company 800.792.6333 CO Denver The Scottish Roaster, LLC Zoe’s Coffee Roasting Company, Inc. 209.541.3877 CO Denver Kaladi Coffee Blue Bridge Coffee 619-435-5300 CO Durango Durango Coffee Company City Bean 323.965.5000 CO Englewood Mountain State Golden Roast, LLC Java Detour 530.756.8020 CO Fort Collins Cafe Richesse Renegade Roaster Design Group 619.590.3600 CO Grand Junction Colorado Legacy Coffee Daymar Select Fine Coffees 619.444.1155 CO Lincoln Autocrat Inc. Peaberry’s Coffee & Tea Co. Inc. 510.420.0473 CO Minturn Vail Mountain Coffee & Tea Peet’s Coffee & Tea 510.594.2100 CO Pueblo Solar Roast Steamboat Springs Steamboat Coffee Roasters McLaughlin Coffee Company 510.428.2951 CO Thornton Allegro Coffee Humboldt Bay Coffee Co 800.787.5282 CO Branford Willoughby’s Coffee & Tea Zona Alta Coffee 707.964.8200 CT goshen coffee-tea-etc,llc Sujus Coffee & Tea 510.742.8880 CT Hartford Baronet Coffee Inc. Family Food Company, Inc. 310.715.2698 CT Lyme Ashlawn Farm Coffee Roast de Gourmet, LLC 510.783.1010 CT Newington Omar Coffee Co., Inc. Specialty Coffee, LLC 800.900.5282 CT Old Saybrook Barrie House Coffee & Tea Co. Danesi Caffe USA Inc. 646.742.9798 CT Delaware City Delaware City Coffee Company Halo Brand 949.551.2588 DE Boca Raton 30 West Gourmet Coffee Diedrich Coffee Inc.-CA 949.260.1600 FL Cape Coral Java Gold Gourmet Coffee Roasters Strawhouse Organic Coffee Roaster 530.623.1990 FL Cape Coral Java D’Oro Gourmet Coffee Roasters South Coast Coffee 949.443.5113 FL Clearwater Cinnamon Bay Coffee Roastery Black Mountain Gold Coffee 800.487.8445 FL Clearwater Melitta Usa, Inc. It’s A Grind Coffee Franchise, LLC 562.594.5600 FL Coral Gables Cafe Bom Dia Groundwork Coffee Co. 323.930.3910 FL Fernandina Beach Latitudes Coffee Roasters & Tea Merchants Mocha Kiss Coffee 323.512.9800 FL Fort Lauderdale Javalution Coffee Company, Inc. Start-up / 704 5649679 FL Gainesville Sweetwater Organic Coffee Company Bradford Coffee 323.268.2333 FL Hollywood San Giorgio Coffee Jesus Mountain Coffee 209.823.3121 FL Jacksonville Martin Coffee Co. Josuma Coffee Company 650.366.5453 FL Key West Island Joe’s Coffee Inland Empire Coffee Company 909.794.2255 FL Key West Baby’s Place Coffee Bar, Inc. Java Kai 866.528.2524 FL Melbourne Carmo Specialty Coffee Kean Coffee 949.642.5326 FL Miami Cafe Don Pablo The Supreme Bean Coffee Roasters 818.506.6020 FL Miami Bebidas y Alimentos S.A. (BASA) Masterpiece Coffee 415.884.2990 FL Miami Colonial Coffee Roasters, Inc. Bartlett Coffee Company 510.697.1234 FL Miami Cafiver, S.A. De C.V. Mr. Espresso 510.287.5200 FL Port Charlotte Mrs. McDougalls Roasting House LLC Peerless Coffee & Tea Company 510.763.1763 FL Santa Rosa Beach Amavida Coffee and Trading Company Scarlet City Roasters 510.708.1402 FL Sarasota Latitude 23.5 Coffee & Tea Coffee Brothers, Inc. 909.930.6252 FL Sarasota One World Coffee and Tea Badda Bean 916.410.0314 FL South Miami Abecafe Plantations LLC Coffee Roasters of Pasadena 626.564.9291 FL St Augustine Mystic Bean Coffee Company Jones Coffee Roasters 626.564.9488 FL st petersburg Kahwa Coffee Roasting Jones Coffee Roasters 800.729.8114 FL Tampa Valrico BROS. Coffee Co. CoffeeTec Roastery Development 650.556.1333 FL Tampa Joffrey’s Coffee Java City 877.528.2289 FL Americus Cafe Campesino, Inc. Beantrees Organic Coffee Co. Inc. 916.444.1164 GA www.CoffeeTalk.com
listing, please use 858.676.8306 GA 877.455.2824 GA 877.537.3642 GA 415.681.9363 GA 415.621.8500 GA 408.472.7086 GA 800.829.1300 GA 800.809.7687 GA 866.972.4737 GA 408.248.4500 GA 831.429.1920 GA 800.443.2252 GA 805.933.3027 GA 866.321.8953 GA 707.525.9309 GA 707.526.7215 GA 707.824.9110 Ga. 209.589.9368 Heredia 530.541.1053 HI 800.624.7031 HI 707.864.6264 HI 951.491.7790 HI 530.587.2583 HI 800.428.4627 HI 800.570.9010 HI +27214211000 HI 866.776.5288 HI 303.447.9523 HI 970.453.5353 HI 719.633.1833 HI 877.294.6246 HI 720.849.3213 HI 800.452.5282 HI 303.892.9999 HI 303.295.7678 HI 303.297.1212 IA 303.922.3104 IA 720.570.2166 IA 800.748.2275 ID 303.868.4454 ID 970.484.1979 ID 866.344.6558 IL 800-288-6272 IL 970.827.4008 IL 719-544-2008 IL 970.879.4276 IL 303.444.4844 IL 800.388.8400 IL 860.491.9920 IL 860.527.7253 IL 860.434.3636 IL 860.667.8889 IL 860.388.3605 IL 302.832.3303 IL 561.367.0405 IL 800.381.1752 IL 800-381-1752 IL 727.466.9200 IL 888.635.4882 IL 888.470.8010 IL 904.277.8081 IL 800.260.6114 IL 352.372.8342 IN 888.253.6881 IN 904.355.9661 IN 305.294.1190 IN 305.744.9866 IN 321.298.0805 IN 305.249.5628 IN 504.551.6909 IN 305.634.1843 IN 866.511.1051 KS 941.276.0381 KS 850.376.1650 KS 877.260.9212 KS 941.400.2160 KY 786.385.5945 KY 904.669.7610 KY 727-388-1340 LA 866.792.3267 LA 813.250.0404 229.924.2468
our online form at www.CoffeeTalk.com. Atlanta Partners Coffee Company Atlanta Atlanta Coffee Roasters Atlanta JavaJoe Java Co. Atlanta Beanealogy Atlanta The Buckhead Coffee Company Atlanta, Martinez Fine Coffees Decatur Atlanta Coffee & Tea Company Duluth Coffee Coffee Coffee!!!, Inc. Gainsville St. Ives Coffee Roasters, Inc. Griffin Safehouse Coffee and Tea Marietta Rona Inc Marietta Queensport Coffee Roswell Viazza Coffee Smyrna Lakehouse Coffee Smyrna Atlanta Coffee Supply Group Woodstock Zambia Coffee Growers Association Tyrone Jungljava Coffee Co. Barrio Mercedes Norte Cafe Britt Captain Cook Fike Farms Captain Cook Koa Coffee Plantation Captain Cook Hoku Lani, Inc. Hanapepe Lappert’s Hawaii Holualoa Sugai Kona Coffee Holualoa Buddha’s Cup Honolulu Hawaii Coffee Company Kahului, Maui Maui Coffee Roasters Kailua-Kona Kona Brothers Coffee Roasting Inc. Kailua-Kona Hula Bean Coffee Inc. Kailua-Kona Mountain Thunder Coffee/Plantation Int’l Inc. Kalaheo Kauai Roastery Kauai Kauai Coffee Co. Kealakekua Greenwell Farms Inc. Kealakekua, Kona Kona Joe Coffee LLC Kualapuu Coffees of Hawaii Puunene Maui Oma Coffee Roasting Co., Inc. Cedar Rapids L & L Coffee Company Des Moines US Roasterie Urbandale Friedrichs Coffee Boise Treasure Valley Coffee, Inc. Coeur d’ Alene Cafe Avion Sand Point Monarch Coffee Inc. Bourbonnais Moon Monkey Coffee Company Champaign Columbia Street Roastery Chicago Intelligentsia Coffee Roasters & Tea Blenders Chicago The Coffee and Tea Exchange Chicago Specialty Coffee Retailer Chicago Metropolis Coffee Company Deer Park HealthWISE Gourmet Coffees LLC Downers Grove Sara Lee Foodservice Edwardsville Goshen Coffee Company Evanston Casteel Coffee Geneva Cafe Navilu Gurnee Hearthware Home Products Inc. Hanover Coffeemaria Huntley Chicago Coffee Roastery, Inc. Lake Forest PACTIV Corp Loves Park JavaMania Coffee Roastery Inc. North Chicago Coffee Fresh, Inc. Palos Hills South Chicago Coffee Schiller Park Fratelli Coffee Co. Spring Grove Coffee Masters, Inc. Woodridge Sun Rich International Avon Bear Creek Coffee Fort Wayne Three Rivers Coffee Co. Greencastle, Jameson Coffee Indianapolis Hubbard and Cravens Coffee Company Indianapolis Julian Coffee Roasters Indianapolis Stanton Coffee Indianapolis Harvest Cafe Coffee Roasters Muncie Alliance World Coffees noblesville Noble Coffee & Tea Lawence Z’s Divine Espresso, Inc. New Century Danisco USA, Inc. Wichita Corsair Coffee Roasters Wichita Riffel’s Coffee Co. Louisville john conti Coffee Co. Louisville Heine Brothers Coffee Winchester Southern Heritage Coffee Co. Baton Rouge Community Coffee Company, L.L.C. Baton Rouge River Road Coffee, Ltd.
404.344.5282 404.636.1038 678.315.5717 678.296.1770 866.407.3090 800.642.5282 770.981.6774 678.473.1400 770.287.3200 770.228.6611 770.421.9600 800.747.1984 770.664.5176 404.799.7774 404.799.7774 800.803.7774 678.463.7836 800.462.7488 808.328.2265 808.328.8803 808.328.9910 808.335.6121 808.322.7717 808.322.6712 808.847.3600 808.877.2877 808.331.0800 808.329.6152 808.325.2136 808.346.7244 808.335.3440 808.323.2862 808.322.2100 808.567.9490 808.871.8664 319.361.4787 515.243.8805 888.612.5050 208.377.8488 877.432.7890 208.265.9382 815.304.1922 217.352.9713 312.563.0023 866.266.1936 832.444.7675 773.764.0400 800.984.0000 800.682.7272 618.659.0571 847.424.9999 866.339.1004 888.689.2831 630.768.2043 847.669.1156 847.482.2700 888.280.5282 847.578.0772 708 228.0873 847.671.7300 800.334.6485 630.972.0306 317.272.1446 260.469.2233 800.694.9559 317.251.3198 317.247.4208 866.280.1230 317.585.9162 765.282.1004 317.773.0339 785.842.7651 913.764.8100 316.941.9995 316.269.4222 502.499.8600 502.456.5108 727.573.0101 225.368.4544 225.751.2633
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Specialty Specialty Coffee Coffee Roasters Roasters
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LA LA LA LA LA LA LA MA MA MA MA MA MA MA MA MA MA MD MD MD MD MD MD MD ME ME ME ME ME MI MI MI MI MI MI MI MI MI MI MI MI MI MI MI MI MI MN MN MN MN MN MN MN MN MN MN MN MO MO MO MO MO MO MO MO MT MT MT MT MT MT MT MT MT MT NC NC NC NC NC NC NC NC NC
Joe VanGogh Stockton Graham & Co. Eighth Sin Coffee Company Port City Roasting Co. Cape Fear Roasters, LLC Krispy Kreme Coffee Company MoJo Roast, Inc. Harvest Roasting The Mill Coffee and Tea Scooter’s Coffeehouse Midwest Custom Roasting La Rue Coffee Pear’s Coffee 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 Coffees and Teas of Yesteryear MG Coffee Corim Coffee Talk N’ Coffee Davan Espresso, Inc. Oro Caffe’ Nashville Coffee Company, Inc Leodoro Coffee Sstems Kobricks Coffee Co. Rojo’s Roastery Moon Doggie Coffee Roasters Crescent Moon Coffee Raosters Kaffe Magnum Opus, Inc. The Law Coffee Company Lacas Coffee Co Orpha’s Coffee Shop Coffee Bean Direct Red Rock Roasters New Mexico Coffee Co. New Mexico Pinon Coffee Zulu Brew south coast coffee and tea company The Whole Bean Organic Planet Coffee & Tea Keoki’s Donkey Bean Coffee Company Wood-Fire Roasted Coffee Co. Agtron, Inc. Java Joe’s Roasting Co., Inc. Parkside Coffee Café La Semeuse Gillies Coffee Co. Hena Coffee Cup for Education Soul Full Cup gimme! coffee Monkey Joe Roasting Co. Inc. White Coffee Corp. Fresh Direct Eldorado Coffee Ltd. 7-Eleven Inc. Nespresso LavAzza Colombian Coffee Federation, Inc. Porto Rico Importing Co. B. K. Associates International Waterfront Roasters J.B. Peel Coffee & Tea Company Spin Caffe Coffee Roasters Cafe Kubal Coffee Roasters Grafton Hills Coffee Roasters, Inc. Hampton Coffee Company Shock Coffee Barrie House Coffee Barrie House Gourmet Coffee Susan’s Coffee & Tea Angel Falls Coffee Company Red Cedar Coffee Co., LLC Caruso’s Coffee P&G Berardi’s Fresh Roast, Inc. Crimson Cup Coffee & Tea Stauf’s Coffee Roasters/Cup O’ Joe Chief Cooker Rosta’s Roast Java Express Coffee Co.
Covington Kenner Metairie Natchitoches New Orleans Shreveport Shreveport Acton Canton Chicopee Lee Malden Northampton Northborough Sommerville West Newbury West Wareham Annapolis Bethesda Crofton Laurel Millersville Nottingham Rockville Bar Harbor Brunswick N. Berwick Rockland Westbrook Ann Arbor Brooklyn Farmington Hills Flushing Goodrich Grand Rapids Grand Rapids Jackson Kalamazoo Lake Leelanau Lansing Nunica Okemos Plymouth Troy Walled Lake Waterford Anoka Buffalo Buffalo Duluth Le Center Minneapolis Minneapolis Mpls Paynesville Saint Paul St. Louis Park Chesterfield Kansas City Kansas City Laurie Raytown St. Louis St. Louis St. Louis Billings Billings Billings Great Falls Great Falls Great Falls Kalispell Lolo West Yellowstone Whitefish Asheville Carrboro Cary Charlotte Concord Durham Durham Greensboro Hampstead
New Orleans Coffee Works Coffee Roasters of New Orleans C.E. Colomb Co., LLC Cane River Roasters French Market Coffee TheArtofCoffee.org Jelks Coffee Company, Inc. Terroir Coffee Dunkin’ Brands Galapagos Coffee Roasters Barrington Coffee Roasting Co., Inc. New England Coffee Co Indigo Coffee Roasters Armeno Coffee Roasters Coffeelands Landmine Trust Invalsa Coffee Jim’s Organic Coffee Caffé Pronto Coffee Roastery Arawak Coffee, LLC Chesapeake Bay Roasting Company Orinoco Coffee & Tea, Ltd. The Cosmic Bean Coffee Company KEFFA Coffee LLC Mayorga Coffee Roasters, Inc. Benbow’s Coffee Roasters Wicked Joe Carpe Diem Coffee Roasting Co. Rock City Coffee Roasters The Freaky Bean Coffee Co Zingermans Coffee Roaster The Evelyn Bay Coffee Company, Ltd. Chazzano Corp The Coffee Beanery Shadrach, Meshach & ABeanToGo Schuil Coffee Ferris Coffee & Nut Co. Jackson Coffee Co. Water Street Coffee Joint Higher Grounds Trading Co. Paramount Coffee Company Magnum Coffee Roastery Coffee Barrel Coffee Express Co. Enchantment Coffee Java Master Beanstro Specialty Coffee Roasters Paradise Roasters Custom Roasting, Inc. Asplund Coffee LLC Alakef Coffee Roasters, Inc. European Roasterie, Inc. Flamenco Organic Coffee Co. Caribou Coffee Company, Inc. B & W Specialty Coffee Co. Midnight Roastery White Rock Coffee Roasters Tom Becklund Coffee LGC, LLC Parisi Artisan Roasters The Roasterie, inc. Omega Coffee Co. Puddin’ Head Coffee Ronocco Roasters Chauvin Coffee Corp. Ronnoco Coffee Co. Rock Creek Coffee Roasters City Brew Coffee & Cool River Roasters Beartooth Coffee Roasters Cool Beans Coffee Pub Morning Light Coffee Montana Roastery Group Inc. Fieldheads Coffee Company Hunter Bay Coffee Roasters, Inc. Morning Glory Coffee & Tea inc. Montana Coffee Traders Asheville Coffee Roasters Carrboro Coffee Company Mr. Toad’s Coffeehouse & Roasters Dilworth Coffee S&D Coffee Inc Counter Culture Coffee, Inc. Broad Street Coffee Roasters Carolina Coffee Roasting Company Java Estate Roastery, Inc.
866.766.6629 800.344.7922 504.304.1224 318.354.7747 800.554.7234 318.347.3205 800.235.7361 866.444.5282 781.737.3000 413.593.8877 800.528.0998 800.225.3537 800.447.5450 508.393.2821 800.325.3008 978.363.8100 800.999.9218 410.626.0011 301.365.3383 800.927.6885 410.312.5292 410.370.1782 410.369.8997 877.526.3322 207.288.2552 207.725.1025 207.676.2233 207.594.5688 877.278.0175 734.929.6060 800.216.7617 248.737.9154 888.385.2326 248.819.7780 616.956.6815 616.459.6257 517.990.6770 269.373.2840 877.825.2262 800.968.1222 616.837.0333 517.349.3888 734.459.4900 734.945.4037 248.669.1060 866.239.1212 877.229.6336 763.682.4604 763.682.6633 218.724.6849 507.357.2272 612.728.7208 888.227.4268 800.331.2534 320.333.0168 651.699.5448 952.929.9027 314.277.9585 816.455.4188 816.931.4000 866.855.3267 816.868.5581 800.428.2287 800.455.5282 314.371.5050 406.896.1600 888.545.4675 877.777.5282 406.454.8860 800.290.8443 406.453.8443 406.249.5775 406.273.5490 406.646.7061 800.345.5282 828.253.5282 919.968.4760 919.462.3320 704.554.7111 800.933.2210 888.238.5282 919.688.5668 800.457.2556 800.573.5282
NC NC NC NC NC NC ND NE NE NE NE NE NE NH NH NH NH NH NH NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NJ NM NM NM NM nsw NV NV NV NV NV NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY NY OH OH OH OH OH OH OH OH OH OH OH
Hillsborough Raleigh Raleigh Wilmington Wilmington Winston-Salem Westhope, Bellevue Lincoln Omaha Omaha Omaha Omaha Amherst Canterbury Center Tuftonboro Dover Manchester Strafford Avon Boonton Bricktown Deptford Forked River Hackensack Hackettstown Jersey City Jersey City Lambertville Maywood Mickelton Millville Newark Pennsauken Skillman Titusville Albuquerque Albuquerque Albuquerque Santa Fe kiama (sydney) Las Vegas Las Vegas Las Vegas Reno Reno Binghamton Bowmansville Brooklyn Brooklyn Brooklyn Brooklyn Corning Ithaca Kingston Long Island City Long Island City Maspeth Melville New York New York New York New York Oneonta Port Chester Red Hook Rochester Syracuse Troy Water Mill Woodside Yonkers Yonkers Akron Akron Berea Brecksville Cincinnati Cleveland Columbus Columbus Lancaster Malvern mentor
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919.644.0111 919.881.8271 919.832.8898 910.796.6647 910.254.9277 336.726.8845 701.245.8080 402.932.8856 402.475.5531 866.863.7266 402.330.6368 800.658.4498 402.551.8422 603.578.3338 603.267.9444 603.569.6007 603.740.4200 603.669.7625 603.664.5722 732.500.7377 973.277.5693 732.840.1670 800.597.2326 609.693.8822 201.343.1793 908.852.1619 888-442-6333 201.656.6313 609.397.0040 201.556.0111 856.832.0626 800.652.5282 973.344.2270 856.910.8662 609.430.2828 888.232.6711 800.873.9793 505.856.5282 505.298.1964 505-310-0929 614.252.7943.7 877.536.5662 866.814.6728 702.216.0982 775.856.2033 775.850.4600 607.348.0444 716.681.3078 718.387.9696 718.499.7766 718.272.8237 800.458.2233 607.936.9030 607.273.0111 845.331.4598 800.221.0140 718.928.1195 718.418.4100 631.421.7809 800.566.0571 800.466.3287 212.421.8300 800.453.5908 607.432.1499 800.690.7230 845.758.1792 585.506.9550 315.278.2812 518.686.3336 631.726.2633 888.337.4625 800-876-CAFE 800.876.2233 800.237.9056 330.376.5282 440.260.7509 440.546.0901 513.983.1000 800.876.9109 888.800.9224 800.778.2837 877.916.6537 330.863.1726 440.974.5119
OH OH OH OH OH OH OK OK ON Ontario Ontario Ontario OR OR OR OR OR OR OR OR OR OR OR OR OR OR OR OR OR OR PA PA PA PA PA PA PA PA PA PA PA PA PA PA PR Puerto Rico Puerto Rico Qld RI RI SC SC SC SC SC SD SD SD TN TN TN TN TN TN TN TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX
Rockbridge Sylvania Toledo Vandalia West Chester West Chester Oklahoma City Oklahoma City Oakville Georgetown Windsor Woodbridge Albany Ashland Bandon Central Point Eugene Joseph Newberg North Plains Portland Portland Portland Portland Portland Portland Portland Portland Portland Stayton Ardmore Beach Lake Collegeville Delaware Water Gap Hershey Lancaster Langhome Lewisburg Philadelphia Philadelphia Reading Royersford Verona West Chester Jayuya Canovanas Canovanas Burleigh Heads Providence Rumford Blythewood Columbia Greenville Orangeburg Travelers Rest Hill City Rapid City Rapid City Chattanooga Chattanooga Chattanooga Knoxville Maryville Nashville Nashville Addison Arlington Austin Austin Beaumont Brenham Carrollton Cedar Park Dallas El Paso Euless Fort Worth Fort Worth Houston Houston Houston Houston Houston Nacogdoches
Hocking Hills Roasters, Inc. Drake’s Fine Coffee Roasting Flying Rhino Coffee Boston Stoker A Coffee Affair L.L.C. Queen City Coffee Company US Roaster Corp./Roasters Exchange Neighbors Coffee Reunion Island Coffee The Ultimate Bean Coffee Roasting Co. Colonial Coffee Co. Limited Oro Caffe North America Allann Bros. Coffee Co., Inc. Noble Coffee Roasting Rayjen Coffee Company Mellelo Coffee Roasters Cafe Mam/Royal Blue Organics Motley Brew Coffee Company® Caravan Coffee Oregon Coffee Roaster, Inc. Coffee Bean International Great Coffees of America K&F Select Fine Coffees Nossa Familia Coffee Provenance Hotels Bridgetown Coffee Company Portland Roasting Kobos Coffee Company Boyd Coffee Company Tico’s Coffee Roasting Co. Main Line Coffee Roasters Beans, Inc Claddagh Coffee Company Watergap Coffee Company The Harbour Coffee Co. College Coffee Roasters Bucks County Coffee Company, LLC Cafe Latte Blue Water Coffee La Colombe Torrefaction The Reading Coffee Roasters Ellis Coffee Company Arbuckle Coffee Co. Inc. Morning Star Coffee Hacienda San Pedro Cafe Porto Rico Torrefazione Roma Inc. Amore Coffee Coffee Exchange New Harvest Coffee Roasters Iron Brew Coffee Co. Turtle Creek Coffee Upstate Coffee Roasters Orangeburg Coffee Roasters Leopard Forest Coffee Co. Inc. Dry Creek Coffee Bully Blends Coffee & Tea Shop Dark Canyon Coffee Co. Greyfriar’s Coffee, Rarecoffee.com Stone Cup Roasting Bluff View Art District, Inc. Goodson Bros Coffee Company, Inc. Vienna Coffee Company, LLC Bongo Java Roasting Co. Gridge’s Coffee & Roasting Co. Addison Coffee Roasters Mawker Coffee Kohana Coffee Caffe Sanora Texas Coffee Co. Independence Coffee Co. Aah! Coffee Waterfall Gourmet Beverages Globex America El Paso Coffee Roasters, LLC Java Nights Rodak’s Custom Roasted Coffee Mother Parker’s Tea & Coffee Inc. Cadeco Industries Inc Voyava Republic Lola Savannah GP R. Dalton Coffee Co. Jumel Leasing Java Jack’s Coffee House Brand
740.994.0454 419.882.0800 419-244-6100 937.890.6401 513.759.2200 800.487.7460 405.232.1223 800.299.9016 800.565.5950 905.702.7728 519.966.9733 866.676.2233 541.812.8000 541.326.1382 541.347.4065 541.779.9884 888.223.3626 541.432.2326 503.538.7365 503.647.5102 503.227.4490 503.223.0033 800.558.7788 800.525.1610 5033952122 503.224.3330 800.949.3898 503.222.2302 800.545.4077 503.999.8426 610.642.3066 570.575.6500 610.416.1534 570.897.6898 717.534.2439 717.293.0605 215.741.1855 570.546.6501 215.848.3498 215.426.2011 610.373.7323 215.537.9500 412.653.8378 888.854.2233 787.828.2083 787.701.6188 787.701.6188 617.559.34000 401.273.1198 401.438.1999 888.448.1441 803.419.2020 864.275.0442 803.536.9684 864.834.5500 605.209.4999 605.342.3559 605.394.9090 423.648.9267 888.698.4404 423.265.5033 800.737.1519 865.567.2058 615.777.2572 931.525.3900 972.404.1145 469.569.6718 512-904-1174 512.732.8300 409.835.3434 979.836.3322 214.636.6790 512.258.5281 214.353.0328 915.587.7526 469.682.5355 817.924.6821 800.387.9398 713.670.0700 713 579.4963 713.222.9800 713.934.8234 713.516.8750 936.560.3975
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TX TX TX TX TX TX UT VA VA VA VA VA VA VA VA VA VA VA VA Victoria VT VT VT VT WA WA WA
Oak Point San Angelo San Antonio Spring Tyler Tyler Logan Charlottesville Lexington Luray Luray Norfolk Orange Portsmouth Ruckersville Salem Salem Spotsylvania Stuart Mornington Bristol Burlington Waterbury Waterbury Bainbridge Island Bainbridge Island Bellevue
Fair Farms Coffee Roasters and Tea Co. DeCoty Coffee Co. Aspen Beverage Group Cuvee Coffee Roasting Company Distant Lands Coffee Roaster Coffee City USA Caffe Ibis Coffee Roasting Co Shenandoah Joe Coffee Roasters Lexington Coffee Roasting Co. Kiariz Coffee Kiariz Coffee Source First Colony Coffee & Tea Orange Roaster Massimo Zanetti Beverage USA, Inc Mountain View Coffee Roasters Mill Mountain Coffee Nova Roast Blackstone Coffee Co. Honduras Coffee Company Five Senses Coffee Victoria Vermont Coffee Company Speeder & Earl’s Coffee Vermont Artisan Coffee & Tea Green Mountain Coffee Roasters Bainbridge Island Coffee Roasters Fogwoman Coffee Attibassi
972.294.1266 800.588.8001 210.684.6363 866.688.6608 800.346.5459 888.583.9526 888.740.4777 434.295.4563 800.322.6505 703-434-2844 540.743.3280 800.446.8555 866.739.5282 757.215.7366 434.985.1563 540.989.7749 540-239-2459 540.226.2324 877.466.3872 035.975.5221 802.453.2776 800.849.6041 866.882.7876 800.545.2326 877.807.7207 206.855.9061 425.319.9393
WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA WA
Bellingham Bellingham Burlington Camano Island Camano Island, Centralia Cle Elum Ellensburg Everett Gig Harbor Kent Leavenworth Lynnwood Maple Valley Mt. Vernon Olympia Olympia Seattle Seattle Seattle Seattle Seattle Seattle Seattle Seattle Seattle Seattle
Onyx Coffee Moka Joe Fidalgo Bay Coffee Camano Island Coffee Roasters Black Dot Coffee/Hendrix Brother Coffee New Guinea Traders LLC Pioneer Coffee Roasting Company D&M Coffee Company Urban City Coffee Roasters Jake’s Brew Company McCauley Coffee Roasters, LLC Alpine Coffee Roasters Silver Cup Coffee Java! Java! Coffee Co. La Crema Roasting Company Batdorf & Bronson Coffee Roasters Olympia Coffee Roasting Co. Pangaea Organica Fonte’ Coffee Roaster Caffe D’Arte Caffe Luca Coffee Roasters CAFFE VITA Coffee Roasting Co. Caffe Umbria, Inc. Tully’s Coffee Zoka Coffee Roaster Starbucks Coffee Co* Pura Vida Coffee
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360.739.2693 360.714.1953 800.310.5540 360.387.7493 877.262.3706 877.219.0040 509.674.4100 800.264.5282 866.797.5282 866.417.0876 253.859.4303 800.246.2761 800.311.7275 425.432.2184 360.333.1035 800.955.5282 360.753.0066 206.226.5012 888.783.6683 800.999.5334 206.575.2720 206.709.4440 206.762.5300 206.233.2070 866.965.2669 206.318.6937 877.469.1431
WA Shoreline WA Shoreline WA Shoreline WA Snohomish WA Spokane WA Spokane WA Sumner WA Sumner WA Tumwater WA Tumwater WA University Place WA Vancouver WA Woodinville Western Australia East Perth WI Beloit WI Elkhart Lake WI Green Bay WI Lake Mills WI Madison WI Madison WI Milwaukee WI Sheboygan WI Sturgeon Bay WI Watertown WV Ellenboro WY Jackson Hole WY Laramie WY Sheridan
Seattle Gourmet Coffee Giday’s Coffee Soft Coffee Lowery & Co. Inc. Craven’s Coffee Company Thomas Hammer Coffee Roasters Dillanos Coffee Roasters Fox Hollow Coffee, Inc. Raven’s Brew Coffee-WA Dominic’s Coffee Co. Firehouse Coffee Company BJ’s Coffee Roasters Isle of Granelli Punch Coffee Company The Broaster Company Wild Grove Roastery La Java a Roasting House Coast-to-Coast Cafe, LLC Ancora Coffee Roasters, Inc. Kaldi’s Best, LLC. Alterra Coffee Roasters, Inc. Wild Carrot Cuisine LLC/Vida Coffee Door County Coffee & Tea Co. Berres Brothers Coffee Happy Trails Cafe Great Northern Coffee Co., Inc. Coal Creek Coffee Co. James Smith
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206.417.5599 206.407.4163 800.428.2637 360.668.4545 800.214.2326 509.535.4806 800.234.5282 253.891.0500 800.917.2836 866.759.9036 253.606.4134 503.357.1195 425.487.6824 618.922.5565.7 800.365.8278 414.807.3699 920.662.0500 866.648.8244 608.255.2900 608.252.9700 414.273.3747 920.207.7672 800.856.6613 920.261.6554 304.869.3635 800.216.5323 800.838.7737 307.672.1744
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iSi® Gourmet Whip the versatile culinary tool Designed specifically for the culinary professional, the iSi Gourmet Whip is the innovative answer for presenting soups, light gravies, espuma foams, specialty whipped creams, and trendy libations. Made from stainless steel, the iSi Gourmet Whip is available in one-pint and onequart sizes and includes 3 decorator tips to maximize presentation options. Industrial dishwasher safe, the iSi Gourmet Whip is NSF certified. As with other iSi whipper systems, the Gourmet Whip is powered by the industry standard iSi N2O chargers. For more information visit www.isinorthamerica.com.
West’s best duel at SCAA’s Western Regional Barista Competition The most accomplished baristas from California and Hawaii will vie to become the region’s best during the Specialty Coffee Association of America’s (SCAA) Western Regional Barista Competition (WRBC) – hosted by Pacific Bay Coffee Co. and MicroRoastery – at the Gaia Arts Center, March 28-30 in Berkeley, Calif. In addition to being recognized as the West’s premier barista (the Italian term for skilled and experienced espresso bar operators,) the event’s winning barista receives an expenses-paid trip to the nation’s hottest coffee competition – the 2008 United States Barista Championship (USBC,) held in Minneapolis, May 2-5. As part of SCAA’s mission to educate and inform the general public about specialty coffee and the barista profession, the event will feature a fourth espresso machine for regional specialty coffee roasters to showcase and serve their favorite espresso blends as well as Clover single cup brewed single origin coffees. Spectators have the added benefit of receiving free espressos and cappuccinos served by the area’s top baristas. The WRBC is free and open to the press and public. For more information: www.wrbc2008.com.
Sam Cook joins NAMA staff Sam Cook has been appointed Sales and Service Manager, Eastern/Southern Area, for the National Automatic Merchandising Association (NAMA), Richard M. Geerdes, NCE, NAMA president and CEO announced in March. Cook has over 20 years of sales experience in the industry, specifically in coffee service. His most recent position was National Accounts
Manager with S&D Coffee where he was employed for six years. Prior to this position, he spent 20 years with Royal Cup Coffee. During his tenure, Sam held several positions in a sales manager role. As Sales and Service Manager, Cook will create and build client relationships to increase new membership sales in the eastern and southern areas of the United States. His responsibilities also issues include retaining existing members, and he will do so by resolving problems and researching non-renewal.
Café DnA adds new website and east coast construction company’s turn key restaurant and café expertise to the team! Café Design & Architecture aka “Café DnA” is proud to announce the launch of their new website designed to provide a t - a - g l a n c e information for the seasoned independent and novice specialty coffee retailer. The site includes data on recent construction costs, links to Coffee Schools across the nation, industry growth reports as well as the history of Café DnA and their staff. New team member, Doug Corry heads up Café DnA’s east coast construction efforts. Your needs are covered for design, permitting and now expertise in restaurant and café construction with Doug’s team collaborating with Cafe DnA. For more information visit www.cafe-design.net.
Northwest Glass Designs introduces new products Northwest Glass introduces its new Retro Cup line and stylish ceramic base syphon vacuum pot. These glasses come in the traditional sizes with a flare of contemporary design. These uniquely designed cups have a ribbed inner layer of glass with a slight but stylish twist. Insulated glass will keep your hot drinks hotter and your cold drinks cooler. The entire cup is made of sturdy borosilicate glass and is both dishwasher and microwave safe. Retro Cups are available in 3oz espresso, 6 oz cappuccino/chai, and 12 oz latte/iced tea. Coasters are not necessary! The syphon fits 20 ounces, a 5 espresso size cup capacity. Unlike our other table top syphons that use alcohol burners, this one uses a butane burner! Not only can you use this table top syphon for after dinner coffee drinks, but it is also great for cooking, as a syphon coffee maker and for restaurant use! For more information visit www.northwestglass.com.
International coffee sensation JavaFit creats a buzz on the Virginia Tech Campus JavaFit Coffee, the first performance gourmet coffee, introduced its brand to Southwest Virginia by giving Virginia Tech students the first chance to see what the buzz is all about. JavaFit’s distributor, Quality Coffee Company of Roanoke, is betting that the coffee will catch on with students, since it’s pumped with key extra ingredients like antioxidants, calcium, and (of course) caffeine. JavaFit Coffee packs more punch than other brands. Already an international hit, their gourmet coffee products are 100 percent pure Arabica blend fortified with vitamins and minerals that help burn fat, enhance energy and awareness, fight off illness, and achieve better overall fitness. For more information visit www.javafit.com.
14” wide and from 6” to 24” long. For more information visit www.weighpack.com.
Café Bom Dia expands to nearly 6,000 retail outlets on demand for gourmet “cause” coffee and iconic Mr. Coffee brand Café Bom Dia’s retail distribution has also expanded following the launch of a new line of Mr. Coffee branded coffees. An iconic brand with 98 percent consumer awareness and 47 percent household penetration, Mr. Coffee coffees are a perfect fit for consumers looking to trade up a better cup of coffee. Café Bom Dia continues to grow its retail distribution through its flagship gourmet coffee brand Marques de Paiva, named after the family that has owned the company since 1895. Marques de Paiva is a full line of gourmet sustainable coffees available at best-of-class national and regional retailers. Every coffee in the Marques de Paiva line is certified by third-party, independent organizations to meet the highest standards in ethical sourcing and environmentally-friendly practices. In addition to promoting sustainable coffees, Café Bom Dia was the world’s first coffee roaster to measure, reduce and offset its own carbon emissions to become a carbon neutral company. For more information visit www.cafebomdia.com.
World Tea Expo® launches innovative program to help participants leverage rapidly Coffee splashing and spilling growing industry. Weighpack Systems presents out of “to go” travel lids Tea sales in the US are expected to exceed a phenomenal $10 billion in the Bingo Bagger a big problem Weighpack Systems Inc. offers a
2010 for both beverage and nonbeverage categories—and in 2007 alone, SPINS reports more than 20% growth in sales of Ready-to-Drink (RTD) teas and Mintel Global New Products Database notes 3,095 non-food global new product launches with tea as an ingredient. The statistics confirm that tea is being consumed by more people and in more ways than ever before. As a result, World Tea Expo® has designed an Executive & Technical Series™ (ETS) in order to help participants leverage the demand by staying up-to-date on changing consumer tastes and industry trends. The cutting-edge program provides crucial information and statistics to top executives, research and development scientists, product formulators and ingredient managers who use tea in a wide range of both beverage and nonbeverage applications. For more information visit www.worldteaexpo.com.
versatile automatic horizontal bagging machine called the Bingo Bagger. Using a stationary sealing head, the Bingo Bagger is designed for pre-made wicket bags of either laminate or polyethylene materials. Equipped with PLC controls and a user-friendly touch screen, the Bingo Bagger is very easy to operate.The Bingo Bagger is uniquely suited for a variety of packaging applications including fresh produce, candy, snack foods, pasta, baked goods and much more. With vacuum and gas flush options, it is designed to either manually or automatically fill a bag. Compact and easily moved, the Bingo Bagger is a small machine with big packaging capabilities. Running at speeds of up to 30 cycles per minute, the Bingo is flexible and is equipped to work with a variety of bags including stand-up, handle and re-sealable types. It can handle bags from 6” to
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Coffee splashing and spilling out of the sip hole of cup lids has been a problem for as long as people have been taking coffee on the go. Not only can the resulting spills be costly in terms of the staining of clothing, vehicle interiors, etc., it can be hazardous. The solution? Sip Klip, the sip hole plug. Michele Vogt, a former coffee shop owner / operator, has come up with a simple, inexpensive idea that makes driving safer and potentially less costly. Sip Klip is reusable, fits most standard cup lids, and they are in the process of developing branding options for clients. Sip Klip has claimed a 2nd runner up winning prize in the New Innovative Product Gallery at the prestigious New York International Restaurant and Foodservice Show in March 2008. For more information contact kim@SipKlip.com.
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Jon Lewis delivers peak Delectably drinkable performance at SCAA’s first desserts Mountain Regional Barista Big Trainâ announced they are launching two new dessertCompetition inspired beverages, Dulce de Leche Jon Lewis from Long Story Short Coffee dazzled judges on his way to an award-winning performance at the Specialty Coffee Association of America’s (SCAA) Mountain Regional Barista Competition (MRBC) – hosted by Allegro Coffee Company – in March in the Denver suburb of Thornton, Colo. In a hotly contested event, the Coeur d’Alene, Idaho barista outperformed 26 of the top baristas from throughout Colorado, Idaho, Montana, Utah and Wyoming to earn the title of the region’s best barista. However, while he qualifies for the 2008 United States Barista Championship (USBC), May 2-5 in Minneapolis, Lewis will forgo entering the event because of the impending birth of his child around that same time. Instead, event runner-up, Nolan Dutton – of Conscious Coffees in nearby Boulder, Colo. – will enter the nation’s premier barista competition, which coincides with SCAA’s 20th Annual & Exhibition. Dutton’s USBC travel and lodging expenses will be covered by event host, Allegro Coffee Company. Heidi Bickelhaudt from nearby Trident Café in Boulder was the MRBC’s third-place finisher. For more information visit www.scaa.org.
Chicago barista becomes Great Lakes’ best
Register for tickets through the SCAA.
Specialty Coffee Association of America’s (SCAA) Great Lakes Regional Barista Competition (GLRBC) judges – hosted by Alterra Coffee Roasters – affirmed what frequenters of Intelligentsia Coffee & Tea in Chicago have known for quite some time. Michael Phillips prepares an amazing cup of espresso, cappuccino as well as his own custom coffee beverages. Phillips dazzled both the judges and the crowd in winning the hotlycontested event. By outperforming the GLRBC’s other 29 top baristas, Phillips receives an expenses-paid trip to Minneapolis to participate in the nation’s premier coffee competition, the 2008 United States Barista Championship (USBC) on May 25. Fellow Alterra Coffee baristas Justin Teisl and Scott B. Lucey from Milwaukee finished second and third, respectively. Phillips’s colleague, Matthew Riddle of Intelligentsia, won last year’s event held in Chicago. The USBC occurs in conjunction with SCAA’s 20th Annual Conference & Exhibition, traditionally largest gathering of coffee professionals of the year. For more information visit www.scaa.org.
Blended Ice Coffee and Cake Batter Blended Crème. These two delicious beverage mixes make a refreshing spring addition to any menu and are guaranteed to delight the palette. Big Train’sâ new beverage launch will be supported by integrated an marketing program that includes national print advertising, point-of-purchase materials, direct mail campaigns, an interactive website at www.bigtrain.com, sampling programs and tradeshow exhibits. Dulce de Leche Blended Ice Coffee and Cake Batter Blended Crème will be featured at the following tradeshows: the Specialty Coffee Association of America Show in Minneapolis, MN and Coffee Fest in Kona, HI.
Cablevey Conveyors impresses coffee giants among coffee notables It’s no accident that Cablevey Conveyors has captured the imagination of coffee roasters and engineers alike. For over 10 years Cablevey has positively impacted the coffee industry by installing systems in the roasting facilities of Coffee Bean International, Green Mountain Coffee Roasters, S & D Coffee, Eight O’Clock Coffee and hundreds of others alongside longtime favorites Probat-Burns and Modern Process Equipment. With green coffee prices increasing daily, and the value of coffee unquestionably changed in the minds of consumers, roasters have stepped up their production processes to improve the final output. Need more info? Contact karl.seidel@cablevey.com.
Hot and cold espresso beverages at the touch of a button Dispense both hot and cold espresso beverages at the touch of a button with the newest model in BUNN’s line of superautomatic espresso machines: the Tiger XL Cool Froth™. This small (16 inches wide) machine can deliver incredibly rich and creamy espresso, cappuccino, latte and iced cappuccino or latte at a rate of up to 100 eight-ounce drinks per hour. The unit’s double hopper holds up to 1.5 lbs. of fresh beans, so that two separate kinds of espresso can be used. Beverages in cups ranging from 4.5 to 7.38 inches tall can be served from the Tiger Cool Froth. Rich milk foam for cappuccino or latte is delivered by an innovative method that does
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not inject steam or water to dilute the foam. The Cool Froth is available with an internal chilled storage system that holds 1 gallon (4 litres) of milk (Tiger XL Cool Froth). For more information visit www.bunn.com.
Solo introduces new Kids Cup combo packs Solo® is introducing the freshest new Kids Cup print designs to meet the growing demand for beverages consumed by children. Two new colorful print designs, “Critter” and “Jungle,” will catch the attention of your little consumers and are a perfect addition to your children’s menu. The Kids Cup Combo Pack consists of 12 oz. cups in either “Critter” or “Jungle” design, along with flexible straws, and uniquely embossed snap-tight lids. These single use cups are a safe alternative to glassware. The red snap-tight lids are spill-resistant, and the flexible straws make it fun and easy for kids to drink their favorite beverage! For more information on Kids Cup Combo Packs, call 1-888-488-7539.
Introducing Dixie® Smart Tip™ reclosable cup lid Georgia-Pacific Food Services Solutions announces the arrival of its Dixie® Smart Top™ Reclosable Lid, the unique cup lid with a builtin sliding mechanism for easy opening and closing, allowing consumers to Dash without the Splash! The Smart Top Reclosable lid fits all popular sizes of the Dixie® PerfecTouch® Insulated cup line, Insulair® EcoSmart and paper hot cups while offering added benefits of heat retention and increased mobility. The Smart Top Reclosable lid protects your beverage with the sliding the plastic tab that moves forward or back with one hand to seal the drink opening. The Smart Top Reclosable Lid is available in 12-, 16-, 20- and 24-ounce sizes and fits Dixie PerfecTouch, Insulair EcoSmart and the popular Dixie paper hot cups. For more information visit www.gp.com.
Savory Foods, Inc. announced the introduction of its new “Breakfast” Cookie line Savory Foods unique line consisting of Classic Chocolate, Cherry and Butterscotch versions are baked with the “natural goodness” of Rolled Oats, Honey, Raisins, Walnuts, Red Tart Cherries and Coconut. Savory Foods, a gourmet dessert bakery, also markets Cookies, Cookie Dough, Cakes and
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Gourmet Caramel Corns to specialty food retailers. For additional information please contact www.savoryselect.com.
McDonald’s® USA names S&D Coffee its U.S. supplier of the year McDonald’s USA recently announced it has awarded S&D Coffee, a supplier of Premium Roast Coffee and Iced Tea for McDonald’s USA, recognition as the 2007 Supplier of the Year. McDonald’s USA unveiled the U.S. Supplier of the Year Award at the recent U.S Supplier Summit, an annual gathering of key U.S. McDonald’s suppliers, held at its Oak Brook, Ill. headquarters. The McDonald’s U.S. Supplier of the Year Award is presented annually to the food, paper or product supplier that makes the most significant impact on, and contribution to, McDonald’s U.S. business results from the previous year. The award recognizes criteria including commitment to quality and food safety, product, equipment and process innovation and exemplary customer service and value. For more information visit www.sndcoffee.com.
Sambazon Launches Amazon Energy Sambazon, the global leader in the Amazon superfood Açaí, has created Amazon Energy, a delicious new organic energy drink made with the powerful Açaí berry and other antioxidantrich Amazon Rainforest superfruits and botanicals. Unlike any other energy drink, Amazon Energy is packed with only the healthiest, naturally energizing, organic ingredients and delivers nutrition, sustained energy and great taste without refined sugars, artificial chemicals and negative side effects. Amazon Energy comes in a 12 ounce slender can and will be available nationwide at Whole Foods Market mid April for $1.99, and will also be available for sale on Sambazon.com beginning mid March. For more information visit www.sambazon.com.
Counter Culture Coffee’s Cindy Chang elected Vice-Chair of Wolfgang Puck Coffee perks up World Barista Championship Counter Culture Coffee announced that operations with Netsuite A leading vendor of on-demand, integrated business software suites that include Accounting / Enterprise Resource Planning (ERP), Customer Relationship Management (CRM) and Ecommerce software for small and midsized businesses and divisions of large companies, has announced that Wolfgang Puck (WP) Coffee, a licensee of world-renowned chef Wolfgang Puck and a provider of premiere coffee products to the retail, hospitality, and office coffee service industries, has chosen to manage its core wholesaledistribution business operations on NetSuite. Additionally, NetSuite helps Wolfgang Puck Coffee manage its fast growing multi-channel sales and business operations in multiple locations. For more information about the story, please visit www.netsuite.com/wolfgang.
Cindy Chang, Counter Culture’s director of development, has been elected Vice Chair of the World Barista Championship (WBC) Board of Directors. During 2007-2008, Ms. Chang served as a WBC director and as a member of the WBC Regional Coordinators Committee, which coordinates resources and personnel to facilitate and monitor national barista championships around the world. She will become WBC Chair in late 2008 and will hold that position through the 2009 World Barista Championship in Atlanta, GA. Ms. Chang brings extensive barista competition experience to the position. A 13-year veteran of the coffee industry, she began her work with barista competitions in 2003 as a volunteer at the WBC in Boston, MA. In 2004, she was elected to the Conference Committee of the Specialty Coffee Association of America (SCAA)
and helped organize the inaugural South East Regional Barista Competition (SERBC), which Counter Culture sponsored. In 2005, she was elected to the SCAA’s United States Barista Championship committee and led the organization of another Counter Culture-sponsored SERBC in North Carolina. She was elected to the WBC Board and began her role as a Hemisphere Coordinator in 2006. As Hemisphere Coordinator, Cindy helped administer and monitor national barista competitions in participating Western Hemisphere countries. In addition to these administrative roles, she has also served as a competition coach and mentor to dozens of barista competitors, including two-time SERBC champion Lem Butler. For more information visit www.counterculturecoffee.com.
Whole Leaf Organics: new Tea Pyramids from Choice Organic Teas Choice Organic Teas, North America’s leading purveyor of exclusively organic teas, announces the launch of Whole Leaf Organics, the largest collection of organic, Fair Trade Certified™ tea pyramids on the market today. Packed in eco-friendly, biodegradable tea pyramids, this product line brings an artful new shape to the organic tea experience. Available May 2008, the first taste came at Natural Products Expo West in Anaheim, CA in March. Loose leaf teas are often considered by tea connoisseurs to be the finest way to enjoy a cup, as the unfurling of the full tea leaves allows complex flavors to come to the forefront. With extra room inside each tea pyramid, Whole Leaf Organics achieves this same quality but with the added convenience of a tea bag. The line includes eight varieties of traditional blends and new favorites. For more information visit www.choiceorganicteas.com.
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Kudos! We applaud these industry achievements and actions. Mrs McDougalls Roasting House Coffee is doing their part for the environment. If you bring in your coffee canister or container they will take one dollar off your order. They try to do their part when it comes to recycling. Every little bit helps. They will even refill your original re-sealable bag from your first order and you get the one dollar discount. People seem to like the program and so they will continue it as a regular part of their business. Please feel free to look at their roastery on line www.roastinghousecoffee.com.
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Advertiser Listing Company .........................................Phone .................Web Page ...............Page #
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Agtron, Inc.........................................................775.850.4600 ............www.agtron.net.....................................23 ............1719 Alcohol Controls Inc...........................................800.285.2337 ............www.alcoholcontrols.com......................44 Allann Bros. Coffee Co., Inc...............................541.812.8000 ............www.allannbroscoffee.com....................46 ............3349 America’s Food Technologies, Inc./AMFOTEK ....708.532.1222 ............www.amfotek.com ..................................6 ANACAFE/Guatemalan Coffees..............................................................www.guatemalancoffees.com................13 ............1806 Astoria-General Espresso Equipment Corp. .........336-393-0224 ............www.astoria.com ..................................46 ............2126 BaristaWorks.com/BrandedCups.com .................800.965.0626 ............www.baristaworks.com.........................39 ............1718 Bear Creek Coffee .............................................317.272.1446 ............www.bearcreekcoffee.com ....................21 Bodum, Inc.........................................................877.992.6386 ............www.bodumusa.com..............................46 ............1520 Boyd Coffee Company .......................................800.545.4077 ............www.boyds.com....................................37 ............1326 BriteVision .........................................................877.479.7777 ............www.britevision.com .............................31 ............1815 Bunn-O-Matic Corporation..................................800.637.8606 ............www.bunn.com........................................3 ............1038 Burgess Enterprises ...........................................800.927.3286 ............www.burgessenterprises.net..................46 ..............725 Cablevey............................................................641.673.8451 ............www.cablevey.com................................21 ..............434 Cafe de El Salvador............................................503.2267.6600 ..........www.salvadorancoffees.com .................27 ............1626 Café Design & Architecture, LLC .......................877.223.3707 ............www.cafe-design.net.............................45 CAFEMAKERS ...................................................808.443.0290 ............www.cafemakers.com ...........................46 Cafetto USA ......................................................877.263.2567 ............www.cafetto.com..................................46 ............1552 Caramoo ............................................................206-938-1876 ............www.caramoo.com................................45 Carrie Cups........................................................800.319.8906 ............www.greengood.com .............................21 ............1854 Cimbali USA, Inc................................................312.265.8100 ............www.cimbali.us ...............................46, 35 ............1826 Coffee Fest........................................................800.232.0083 ............www.coffeefest.com .............................23 ............1530 Coffee Holding Company....................................800.458.2233 ............www.coffeeholding.com ........................35 ..............915 Coffee Kiss Travel Plug......................................951.845.7418 ............www.mycoffeekisses.com .....................45 Comfort Grip Wrap.............................................312.337.0072 ............www.comfortgripwrap.com ...................42 Costellini’s.........................................................888.889.1803 ............www.costellinis.com..............................45 Cup for Education ..............................................800.458.2233 ............www.cupforeducation.org......................42 ..............915 Cupcoat Expressions Inc ....................................905-277-3313 ............www.cupcoats.com ...............................45 ..............850 CustomCool .......................................................718.220.1140 ............www.customcool.com............................33 DaVinci Gourmet/Oregon Chai/Jet ......................800.640.6779 ............www.davincigourmet.com......................48 ............1206 Design & Layout Services ..................................800.471.8448 ............www.designlayout.com..........................46 ............1430 Eagle Web Press ................................................800.800.7980 ............www.eaglewebpress.com ......................25 Ecomugs ............................................................831.336.5406 ............www.ecomug.com .................................35 Entner-Stuart Premium Syrups...........................800.377.9787 ............www.entnerstuartsyrups.com................46 ............3349 Espresso Parts Northwest .................................360.357.7781 ............www.espressoparts.com........................27 ............2335 Everpure ............................................................800.323.7873 ............www.everpure.com................................46 ............1726 F. Gavina & Sons...............................................800.428.4627 ............www.gavina.com .............................25, 37 ..............919 Filter Lid, LLC.....................................................800.246.0375 ............www.filterlid.com ....................................7 ............1054 First Colony Coffee & Tea .................................800.446.8555 ............www.firstcolonycoffee.com...................37 Flair Packaging International..............................920.720.3033 ............www.flairpackaging.com .......................46 ............2050 Garden Gourmet Fine Foods ...............................604.607.1208 ............www.privatelabelsyrups.com .................45 Georgia Pacific-Dixie..........................................800.257.9744 ............www.dixiefoodservice.com.......................2 ............1936 Globex America..................................................214.353.0328 ............www.cavallinicoffee.com.......................42 Great Northern Coffee Company........................800.216.5323 ............www.greatnortherncoffee.com ..............37 Grounds for Health.............................................802.241.4146 ............www.groundsforhealth.org.....................42 ............1538 Honey Smoked Fish Co. .....................................303.674.4636 ............www.honeysmokedfish.com...................44 Innovative Life Sciences Corporation..................866.944.2840 ............www.heartchocolate.ca.........................19 International Paper Foodservice Business...........800.537.4141 ............www.ipfoodservice.com...........................5 ............1426 Java Jacket.......................................................800.208.4128 ............www.javajacket.com .............................41 ..............722 Javalution Coffee Company ...............................800.260.6116 ............www.javafit.com ...................................31 ............1629 JavaMania Coffee Roastery Inc. ........................815.885.4661 ............www.javamaniacoffee.com....................37 Kaffe Magnum Opus, Inc. ..................................800.652.5282 ............www.kmocoffee.com.............................45 Keffa Coffee......................................................410.369.8997 ............www.keffacoffee.com ...........................45 Laranzato - Lara Distributing..............................800.748.7538 ............www.laranzato.com...............................19 ..............446 Latitude 23.5 Coffee & Tea...............................877.260.9212 ............www.latitudecoffee.com........................37 LBP....................................................................800.545.6200 ............www.lbpmfg.com...................................19 ............2142 Michaelo............................................................800.545.2883 ............www.michaelo.com................................29 ............1225 Millrock .............................................................800.645.7625 ............www.millrock.com .............................9, 46 Mont Blanc Gourmet..........................................800.877.3811 ............www.montblancgourmet.com.................19 ..............819 Palazzolo’s.........................................................800.443.5286 ............www.4gelato.com..................................29 Porto Rico Importing Co.....................................800.453.5908 ............www.portorico.com ...............................37 Probat Burns, Inc...............................................901.363.5331 ............www.probatburns.com...........................15 ..............736 Quikserv Corp ....................................................800.388.8307 ............www.quikserv.com ................................19 ............1720 Radiant Systems, Inc. featuring the Aloha product suite......................770.576.7055 ............www.radiantsystems.com......................41 Rocket Man, Inc. ...............................................800.921.0199 ............www.rocketman.com.............................39 Savory Foods.....................................................800.878.2583 ............www.savoryselect.com..........................29 SCAA.................................................................562.624.4100 ............www.scaa.org .......................................43 Service Ideas, Inc...............................................888.999.8559 ............www.serviceideas.com ..........................46 ..............945 Sip Klip..............................................................866.747.5547 ............www.sipklip.com ...................................11 Techni-Brew International..................................800.223.8211 ............www.boyds.com....................................46 ............1326 The San Francisco Chocolate Factory ................415.677.9194 ............www.sfchocolate.com ...........................31 Torn Ranch........................................................800-721-1688 ............www.tornranch.com ..............................39 Visions Espresso Services ..................................206.623.6709 ............www.visionsespresso.com .....................45 ............1540 Vita-Mix Corporation..........................................800.437.4654 ............www.vitamix.com/foodservice .........46, 47 ............1519 Walker Coffee Trading Company........................877.302.6333 ............www.walkercoffee.com.........................45 Wega USA .........................................................336.662.0766 ............www.wegausa.com ...............................22 ............2139 Weldon Flavorings..............................................502.797.2937 ............www.WeldonFlavorings.com ..................22 Wilbur Curtis......................................................800.421.6150 ............www.wilburcurtis.com...........................17 ............1340 Your Brand Cafe ................................................866.566.0390 ............www.yourbrandcafe.com.......................44 Zhong Guo Cha ..................................................860-663-1399 ............www.buygreattea.com...........................33 ............1732 Zoka Coffee Roaster..........................................866.965.2669 ............www.zokacoffee.com ............................37 ............2105 www.CoffeeTalk.com
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