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October 2008
CoffeeTalk
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October 2008
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October 2008
CoffeeTalk
Features Smart Roasting – Page 8- Tracy Ging looks
Calendar Oct. 02-04 Oct. 04
at what you need to know before you start
Oct. 08-10
roasting.
Oct. 19-23
The NCA’s
Oct. 15-17
President’s
Oct. 15-17
Column
– Oct. 16
Page 10- Robert Nelson, the President of the National Coffee
Oct. 21-22
Association delivers the
Oct. 22-24 latest news from the NCA.
Ramacafe report
Oct. 23-25 Oct. 27-29
–
Page 14- Miles Small traveled to Managua, Nicaragua to report on
Nov. 07-09
the Ramacafe conference.
Nov. 08-11
Writes of Passage
–
Page 14- Meagan Goodman, our intrepid publisher in training and number one daughter starts a new column on her summer travel to Costa Rican and Nicaraguan coffeelands.
Going Organic
Nov. 09-13 Nov. 13-15 Nov. 13-16 Nov. 17-20
–
Page 25- guest writer Rocky Rhodes gives an insider view of what it
Nov. 18-30
takes to take your roasterie organic.
Nov. 19-21 Nov. 20-22 Nov. 24-26
TOC
Dec. 04-06 Dec. 04-06
CoffeeTalk Calendar
4
The View
6
Smart Roasting
8
NCA President’s Column
10
Roasting equipment directory
12
Ramacafe report
14
Writes of Passage – by Meagan Goodman
14
2009 Feb. 01-04 Feb. 20-22 Mar. 10-13
Coffee Consumption during a period of Economic Uncertainty – by Judith Ganes-Chase
Dec. 17-19
16
Specialty Coffee Roaster Directory
18
Report from the Fields – by Joan Nielsen
22
Smart Marketing – by Lisa Olson
24
Passion, with attitude – by Jimmy Sneed
24
Going Organic – by guest writer Rocky Rhodes
25
Big Coffee; Options
28
Apr. 18-19
June 7-9 June 12-14 June 14-16 Oct. 10-14
www.CoffeeTalk.com
77th Annual Pacific Coast Coffee Association Convention, Lake Tahoe, CA, www.paccoffee.com, 954.944.2326. Fall Barista Jam, Topeka, KS, Hosted by PTs Coffee Roasting Co., 888.678.5282. Boot Coffee Consulting, Advanced Cupping Course, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. SIAL - International Food Products Exhibition, Parc d'expositions de Paris-Nord Villepinte, France, 866.966.9259. National Coffee Association Fall Conference, New Orleans, Louisiana, www.ncausa.org. 212.766.4007. Boot Coffee Consulting, Espresso Blend Development, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. Café Femenino Coffee Festival, McMenamins Bagdad Theater,Portland, Oregon, https://www.coffeecan.org/?action=tickets, wendy@cafefemeninofoundation.org. The Canadian Coffee & Tea Show, Montreal, Canada, www. coffeeteashow.ca, 866.688.0504. Boot Coffee Consulting, Roast Profiling & Cupping, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. First International Women in Coffee Conference, Orosi, Costa Rica, www.womenincoffee.org, gmena@deli-cafe.com. Boot Coffee Consulting, Advanced Roasting Practices, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. Coffee Fest Hong Kong, Asia World-Expo, Hong Kong, 425.283.5058, TamaraS@coffeefest.com, www.coffeefest.com. International Hotel/Motel & Restaurant Show, Jacob K. Javits Convention Center, NYC, www.ihmrs.com, ihmrs@glmshows.com, 914.421.3346. Pack Expo, McCormick Place, Chicago, www.my.packexpo.com. 4th edition of TriestEspresso Expo, Trieste, Italy, www.fiera.trieste.it/ espresso, espresso@fiera.trieste.it. Sintercafe 22nd Annual Conference & Exhibition, San Jose, Costa Rica, www.sintercafe.com, 506.223.8864 International Food Process Exhibition, Paris-Nord Villepinte, ParisFrance, sanjay@erhotels.com. Elan’s Coffee Harvest Tours, Ethiopia, 206.932.8352, elan@ AdventureAssociates.net. Boot Coffee Consulting, Roast Profiling & Cupping, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. Tea & Coffee World Cup/Aisia, Hyderabad, India, HITEX Exhibition Center, Hall 1, www.teaandcoffee.net Boot Coffee Consulting, Advanced Roasting Practices, Mill Valley, CA, 415.380.1999, courses@bootcoffee.com. FHC (Food Hospitality China), Pudong, Shanghai, www.fhccina.com. The Ultimate Barista Challenge China, Pudong, Shanghai. 503.232.1016. www.ultimatebaristachallenge.com, info@ ultimatebaristachallenge.com. Crafting Quality at Origin Coffee Tour, Boot Coffee Consulting, Panama Highlands, 415.380.1999, courses@bootcoffee.com.
ISM 2009, Cologne, Germany, www.ism-cologne.com, 773.326.9922, v.woods@koelnmessenafta.com. Coffee Fest Chicago, Navy Pier, Chicago, IL. 425.283.5058, TamaraS@ coffeefest.com, www.coffeefest.com. Anuga Foodtec 2009, Cologne, Germany, www.anugafoodtec.com, 773.326.9922, v.woods@koelnmessenafta.com. 4th Annual Coffee And Tea Festival NYC, Metropolitan Pavilion, New York City, www.CoffeeAndTeaFestival.com, 631.940.7290, LyndaC@ StarfishJunction.com. Tea & Coffee World Cup/Europe, Madrid, Spain, IFEMA Feria de Madrid, www.teaandcoffee.net Coffee Fest Las Vegas, Las Vegas Convention Center, Las Vegas NV, 425.283.5058, TamaraS@coffeefest.com, www.coffeefest.com. FHC (Food Hospitality China), Beijing, China, www.fhcchina.com. Anuga 2009, Cologne, Germany, www.anuga.com, 773.326.9922, v.woods@koelnmessenafta.com.
CoffeeTalk
October 2008
www.CoffeeTalk.com
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CoffeeTalk
The V
in complete confidentiality. The user receives a confirmation of the ‘send’ and an access code ensuring that the document will print only when the code is entered. No more stray print jobs lingering in the printer output tray along with other patrons’ documents. The system even works with documents sent from a Blackberry. Way Cool! For more information, contact WEBbeams at 888.932.2326
The View
CoffeeTalk would like to announce our choices for product awards from this year’s Coffee Fest Seattle. Vendors introduced some outstanding innovations to the coffee world and it was difficult to make a choice. For Best of Show – Michaelo Espresso for its Green Espresso Cart. This bright green cart is made from 32% recycled materials and qualifies for LEED credits. The body of the cart is completely recyclable when its life cycle is over but, since the thing is built like a tank, you can expect this all-metal cart to last a long time. The decorative panels are made of sustainable wood products and natural materials and the metal coating is Powdercoat painted dramatically reducing volatile chemicals released into the air. On top of all this, the GreenCart is a fully functional stand-alone espresso cart with all the traditional bells and whistles you would want. For more information on this product, contact Michaelo Espresso at 800.545.2883.
For Most Innovative – Beverage – Caffé D’Amore for its Pomegranate iced beverage in their Botanica line. Anyone who has ever worked at creating frozen beverage mixes knows that it is no easy task in the best of situations to get one that actually tastes right. With pomegranate, it is near impossible. The high acidity and complex flavor profile of pomegranate makes it difficult to find, and then to duplicate, a great beverage with mass appeal. In this ‘Frozen Fruitea Infusion’ from Caffé D’Amore, the blend works. That alone is worthy of a reward. For more information, contact Caffé D’Amore at 800.999.0171
Our congratulations to these outstanding companies. Your trophies are in the works and you should be receiving them soon.
Also at Coffee Fest Seattle… At the exhibitors’ reception this year, CoffeeTalk was inducted into the Coffee Fest Exhibitor Hall of Fame. We received this award “for significant loyalty and longevity on the exhibitor floor,” which means that we have been consistent exhibitors at Coffee Fest since 1994! Coffee Fest has grown to become the premier retailer show in the US and we like to think that CoffeeTalk has grown into the premier coffee trade magazine. Coffee Fest and CoffeeTalk are not particularly ‘fancy’ but we both do what we do very well and deliver what we promise to our customers. Thank you Coffee Fest. We are proud to be one of your loyal supporters through the thin times, as well as now.
Cheers!
For Most Innovative – Technology – WEBbeams for the development of a network based printer that works within a public Wi-Fi environment. This new technology developed with Ricoh Corporation gives a user in a public Wi-Fi zone the ability to send documents to a specially designed printer within the network
Mail: Phone:
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
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Laurie@CoffeeTalk.com
Advertising Marketing Partner Marketing Partner Editorial Coordinator and Marketing Partner
Tamera Figueroa, ext 245 Trudy Solberg, ext 242 Libby Smith, ext 251
Tamera@CoffeeTalk.com Trudy@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.
www.CoffeeTalk.com
Kerri & Miles
CoffeeTalk
October 2008
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October 2008
CoffeeTalk
Smart Roasting
Smart Roasting By Tracy Ging
Why do you want to roast coffee? 1. You think that you are paying too much for coffee? 2. You will get the coffee fresher? 3. You think that any one can roast coffee, all you have to do is turn the roaster set the timer and you have coffee? 4. Do you have the passion to roast coffee and you want to buy the best coffee and you are willing to take the time to learn to roast? 5. Do you use a fully automatic espresso machine? 6. Do you like coffee and like to drink coffee? From Marty Curtis – Combustion Systems Sales and Service
Twenty years ago, even ten years
burner input and air controls, conduction versus convection. This increase in
ago by many accounts, coffees were
understanding is leading to an overall increase in product quality, as well as better
different.
consistency.�
The quality just wasn’t
there but as the quality of coffee has
Terry goes on to explain that while roasting equipment has gotten smarter
risen, roasting has evolved with it
and a lot of roasters have as well, roasting and associated equipment are simply
and there is a smarter, more informed
the tools a roaster uses to do their job more effectively and consistently. And he is
group of roasters. As Karl Seidel of
quick to point out better tools will not necessarily make a better roaster. However,
Cablevey Conveyors remarked, “You
better tools combined with desire, drive and professional curiosity will make a
can’t afford to be a dumb roaster now.
better roaster.
Given the price of beans, increased competition and a more demanding customer, craft roasters have to be smarter�.
And according to Marty
Curtis of Combustion Systems, there are two areas where roasters can get smarter‌�by monitoring what they
are doing more effectively and cupping more frequently.� Now, I’ve been referred to as a control freak on occasion and have never taken it as a compliment but if there is one thing I’ve learned about roasting it’s that control is good. In fact, the freakier you are the better. Exercising control in the roasting process is how a smart roaster discovers nuances in avor that will ultimately deliver the best tasting
Here are some of the things you will be doing as a roaster. s 'REEN COFFEE BUYING s +EEPING TRACK OF INVENTORY OF GREEN s $ESIGNING YOUR LABELS OR PAY TO HAVE them designed. And then you have to keep track of them in inventory. s "AGS FOR THE COFFEE AND HOW MANY sizes, then inventory them. s #UPPING THE ROAST AND lGURING OUT which coffee needs to be roasted which way. s (OW MANY DIFFERENT COFFEES ARE YOU going to handle? s /RGANIC COFFEE REGULAR OR BOTH s 4RANS FAIR COFFEE s #LEANING ROASTERS s 'RINDING COFFEE FOR THE CUSTOMER From Marty Curtis – Combustion Systems Sales and Service
cup to their customers.
With a
greater focus on subtleties, it’s no surprise many of the technological advancements in roasting equipment have occurred on the control side. Terry Davis of Ambex explains their own focus on making roasters that are easier to control and maintain. He sees an “increasing use of and understanding of, PC based real time data-logging systems. The use of real time data-logging is helping roasters gain a better understanding of what is actually occurring throughout the entire roast proďŹ le, the interaction between the drum and the beans,
The Renegade at Coffee Labs
continued on page 12... www.CoffeeTalk.com
CoffeeTalk
October 2008
www.CoffeeTalk.com
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October 2008
CoffeeTalk
NCA President’s Column By Robert Nelson, President – National Coffee Association
As we sit on the eve of the NCA’s Fall Education Conference in New Orleans,
Issues Management Forum Update
October 15-17, I am reminded of New Orleans’ long and storied role as a key hub
Hurricane Ike caused the postponement of the Issue Management Forum
for coffee. New Orleans was the site of coffee's first arrival to this country, back
that the NCA, in conjunction with Anacafe, had scheduled for Florida in early
in the 1700's and one of the city’s earliest profitable imports. Today it remains a
September. The Forum has been rescheduled for Florida, December 8-9. The goal of the Forum remains the same: To bring together industry leaders
robust location for coffee in every way. NCA is pleased to be partnering the Fall Education Conference with the Port
from the global coffee sector to identify and prioritize emerging issues for the global supply chain and develop an issues management strategy for the most
of New Orleans, the second largest port for coffee in the world. The 2008 Fall Education Conference will be packed with educational programming that is critical to the success of any coffee entrepreneur from: how
important issue. The follow-up session where participants will attend a
meeting
for the
to increase revenue, grow profits and cut costs, operate more efficiently in today
purpose of discussing accountabilities and execution of the strategy will continue
competitive and challenging economic environment and stay current with the
to be held in Antigua, Guatemala on February 5, 2009.
ebbs and flows inherent in an ever changing industry. The Conference will offer two distinct tracks, one devoted exclusively to small
Government Relations Update
and mid-sized roasters and one devoted to small and mid-sized café operations.
The NCA's Scientific Advisory Group (SAG) is in the process of charting out a
And many of the presenters are themselves entrepreneurs running these types
course of action in response to California's Office of Environmental Health Hazard
of operations so they have a first hand knowledge and expertise in running a
Assessment's (OEHHA) Developmental and Reproductive Toxicant Identification
successful roaster or retail operation.
Committee (DART) data call-in announcement this summer to add caffeine to the
Research tells us that people choose to join the coffee industry because they know and love coffee, but our members also tell us that they need hands-on,
list of products under review to determine if they should contain a warning label under Proposition 65.
practical, results-oriented business information to thrive. The Fall Education
Originally OEHHA gave all respondents an August 26 deadline. It has since
Conference provides the once a year backdrop for coffee industry professionals
been extended until October 26. At that time the DART committee will review
to sharpen their business expertise and make the right connections – both key
literature available on caffeine and reproductive health submitted by all interested
ingredients to moving any business forward.
parties. NCA is working with its the SAG committee to update relevant literature
Other educational sessions will address a wide range of germane subjects for any entrepreneur from “How to Find the Right Liability Insurance” to
related to caffeine and reproductive health along with other appropriate materials for submission to OEHHA.
“Incorporating Change and its Inevitability” into your business plan. Additionally,
The NCA firmly believes that the preponderance of evidence demonstrates that
a hand-picked roster of supplier companies will be on hand to give the in-depth
caffeine is safe and that warning labels are unnecessary. In a previous submission
vendor knowledge that is critical to developing successful business partnerships.
to the DART committee, the NCA also pointed out that Proposition 65 provides for
And the Port of New Orleans is working with the NCA to develop an array of
a "naturally occurring exemption" under which coffee products would fall when
carefully planned off-site tours that will deepen participants coffee education.
caffeine in the products has not been added, but instead is present naturally.
Coffee professionals attending this year’s conference are in various stages
The Dart Committee's next meeting is scheduled for November 2008 to review
of the business life cycle. Accordingly, their professional development needs
five chemicals whose submissions for review were in March and April of 2008.
and goals vary. At the NCA we are continually looking at improving programs
The caffeine review is not expected to take place until 2009.The NCA will continue
and curriculum that are part of our existing programs, based off input from our
to monitor this situation closely and provide any updates as they arise. CT
membership. With its integral historical link and its resilient character New Orleans is the ideal choice location for the NCA to offer increased benefits and value to a wider segment of the coffee world. www.CoffeeTalk.com
CoffeeTalk
October 2008
We understand the passion it takes to create a great cup of coffee.
Picked at the perfect time, coffee is dried and roasted to produce the optimal body and taste characteristics of the bean. We understand the care that the growers and roasters have invested. Our knowledge of the proper grind, in harmony with the optimal brewing temperature, assures that we can extract the flavor and aroma you expect, cup after cup, to SCAA Golden Cup standards. Quality Beverage Equipment Worldwide www.bunn.com â—? U.S. 800-637-8606 NCA Fall Education Conference, October 15-17, New Orleans Canadian Coffee and Tea Show, October 21-22, Montreal www.CoffeeTalk.com
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October 2008
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CoffeeTalk
Coffee Roasting & Packaging Equipment Directory Action Pac Scales & Automation
CombiScale
Fresh Roast Systems, Inc.
650.325.1795 www.freshroastsystems.com
800.821.2476 www.macequipment.com
MAC Equipment
Parsons-Eagle Packaging Systems
Satake-USA, Inc.
Advanced Labels
Compak America
Hearthware Home Products Inc.
Magnum Systems
Planet Canit, LLC
Southern Label Company
Agtron, Inc.
Curwood, Inc.
Hypercat Advanced Catalyst Products
Mahlkoenig, Inc.
Pod Pack International, Ltd.
Southwest Endseals, Inc.
Ambex Coffee Roasters, inc.
Custom Printed Products
ICA - Quality Packaging, Inc.
MCD Technologies, Inc.
Ponderosa Roasting Maintenance & Manufacturing
Teinnovations Inc
805.487.0403 www.actionpacscales.com
800.877.4312 www.advancedlabelsnw.com 775.850.4600 www.agtron.net
847.806.0606 www.combiscale.com 877.926.6725 www.compakgrinders.com 920.303.7300 www.curwood.com
727.442.2727 www.ambexroasters.com Ampac Flexibles
800.543.7030 www.ampaconline.com Artypack Automation Inc.
450.668.6600 www.artypac.com
Auger Manufacturing Specialists
800.544.1199 www.augermfgspec.com
Automatic Brewers and Coffee Devices, Inc.
610.828.6000 www.abcd.biz
352.799.0979 www.cpp-exo.com
Dart Container Corp.
800.248.5960 www.dart.biz
Diedrich Manufacturing, Inc.
208.263.1276 www.diedrichroasters.com Display Pack Inc.
616.451.3061 www.displaypack.com Ditting USA, Inc.
800.835.5992 www.ditting.com
Durham Industries Ltd. BaggingGuys
800.785.6785 www.BaggingGuys.com
585.218.8610 www.durhamltd.com F & O Imports
Bedford Industries
507.376.4136 www.bedfordind.com
800.826.0796 www.fandoimports.com Fernqvist Labeling Solutions
Bemis Flexible Packaging
920.303.7300 www.bemis.com
650.428.0300 www.fernqvist.com/
Flair Flexible Packaging Cablevey
641.673.8451 www.cablevey.com
920.574.3121 www.airpackaging.com
888.689.2831 www.hearthware.com
610.692.3490 www.hypercat-acp.com
215.997.1872 www.quality-packaging.com
713.991.3455 www.formersbyernie.com
905.853.3849 www.coag.ca
650.592.1175 www.mahlkoenig.com 253.476.0968 www.mcdtechnologiesinc.com
Industrias Quantik Ltda
312.706.0691 www.planetcanit.com
763.493.6370 www.mocon.com
Invalsa Coffee
225.752.1160 www.podpack.com
619.590.3600 www.ponderosamaintenance.com
773.254.3929 www.mpechicago.com/coffee
J&J Manufacturing Co.
281.248.8262 www.pspackagingltd.com
800.944.6644 www.munsonmachinery.com
Jamison Freshness System
773.271.4899 www.northatlanticbags.com
Java Master
The Metal Ware Corporation Primera Technology, Inc.
800.797.2772 www.primera.com/lx810
206.282.5568 www.nwlabel.com
Javalytics by Madison Intruments, Inc
888.349.3847 www.javalytics.com
972.462.6500 www.tnarobag.com
901.363.5331 www.probatburns.com
JMS Packaging Consultants, Inc.
845.708.0701 www.jmspackaging.com
Key Pak Machines, a division of Research and Development Packaging Corp.
908.236.2111 www.key-pak.com
800.562.2247 www.paciďŹ cbag.com 503.331.6981 www.pclapps.com
Fres-co System USA, Inc.
215.721.4600 www.fresco.com
718.272.9100 www.ultraex.com
Universal Industries
800.553.4446 universalindustries.com
QuickLabel Systems
401.828.4000 www.QuickLabel.com
US Roaster Corp./Roasters Exchange Renegade Roaster Design Group
619.590.3600 www.renegaderoasters.com
PaciďŹ c Code & Label
877.PACK888 www.packplusconverting.com
707.526.7215 www.smartroaster.com
714.540.0994 www.qualitapaper.com
PaciďŹ c Bag, Inc.
Pack Plus Converting Loring Smart Roaster
UltraFlex Packaging Corp. Qualita Paper Products
On Site Gas Systems, Inc.
860.667.8888 www.onsitegas.com
800.624.2949 www.nesco.com
TNA North America Probat Burns, Inc.
Northwest Label Design Inc.
248.669.1060 www.javamasters.com
905.308.0919 www.tekpaksolutions.com 847.955.6000 www.tetrapakusa.com
404.699.5899 www.decals.net
North Atlantic Specialty Bag
847.746.2213 www.jamisonfreshnesssystem.com
630.393.0012 www.sealďŹ lm.com
Tetra Pak Inc. Prime Source, Inc.
Munson Machinery Co.
409.833.8951 www.jjmanufacturing.com
713.649.4852 swendseals.com
TekPak Solutions Prime Source Packaging, Ltd
Modern Process Equipment, Inc.
978.363.8100 www.invalsa.com
281.276.3637 www.satake-usa.com 888.829.8080 www.southernlabel.com
Mocon
571-2254184/81 www.quantik.com.co
Formers by Ernie, Inc. COAG
913.362.1710 www.magnumsystems.com
920.983.7100 www.parsons-eagle.com
405.232.1223 www.usroastercorp.com
Williams Industries, Inc. Robert Bosch Packaging Technology, Inc.
269.466.4130 www.boschpackaging.com
800.383.4701 www.williamsindustries.com
Zenith Specialty Bag Co., Inc.
Rovema Packaging Machines, L.P.
770.513.9604 www.rovema.com
800.962.2247 www.zsb.com
...continued from page 8 Given that smart roasting goes well beyond roasting equipment, I asked Terry
possible growth of your business, it
Davis about some of the mistakes he sees roasters making. His response:
is very easy to get caught up in the
“Buying and roasting coffees that have no place in their market; buying
frenzy of buying. Do not buy used
coffees to impress their peers in the industry, instead of buying for their customers
equipment and expect the original
(whether wholesale or retail). Not treating their roasting operations as a business.
manufacturer to treat you as if you
Chasing business that they can either not handle (customers that are too big
had bought it new. A little love (and
for
their
production
money) can go a long way.�
capacity), or customers
Davis continues, “We all make
that are in a category that
mistakes. The issue in business is
they can not compete
not whether you will make mistakes,
in (margins too low for
but rather will you survive the
their operation).�
mistakes that you make. Finding an
And related to that, how
can
the
A new roaster will need to pick roaster controls. What kind of controls do you want? s !UTOMATIC 0,# s -ANUAL s 3EMI AUTOMATIC s &LOW METERS s "EAN PROBES s 0RESSURE GAUGES s %XHAUST PROBES s $RUM PROBES ENVIRONMENTAL s 6ARIABLE DRIVES s 3CALES s $ATA LOGGER
industry mentor can go a long way From Marty Curtis – Combustion Systems Sales and Service
right
towards helping businesses avoid
equipment/partnerships
certain mistakes as well as possibly
help
survive the mistakes made. I only wish I had found my own mentors earlier.
them
avoid
mistakes? “Buy
Oftentimes equipment manufacturers have a unique perspective on the industry, equipment
that you need, from a company that you believe will be around to help when the time comes (and the time will come).
as well as many of us have come out of other parts of the industry, giving us a working knowledge of the industry.â€? Terry ended with this advice, “the smartest thing a business operator can do is: Ask Questions, Listen to the Answers, Verify the Data. Ask, Listen, Verify.â€? And I’ll end with this‌being a smart roaster isn’t about how much you know it’s about how much you’re willing to learn. CT
Be realistic about the Craig Holt of Atlas Coffee www.CoffeeTalk.com
CoffeeTalk
October 2008
13
10/08 Espresso Smoother CT 09/03/08
Gaviña doesn’t have the bite of ordinary espressos. Our family’s reputation for smoothness goes back over a century to our Caribbean plantation. Try Gaviña Fine Grind, Extra Fine Grind, Whole Beans, or Espresso Pods — all 100% Arabica coffees. Rich and smooth, never the bite. 4"7& 8*5) 063 */530%6$503: 0''&3
1.800.428.4627 | www.gavina.com
www.CoffeeTalk.com
© 2008 F. Gaviña & Sons, Inc.
Enjoy Espresso known for its smoothness.
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October 2008
CoffeeTalk
On September 1,2, and 3rd, the 8th annual Encuentro Cafetalero Internacional (The International Coffee Encounter) also known as Ramacafe, was held in Managua, Nicaragua. The motto “Together, we go further!” was the cornerstone and the real agenda of this conference. Attending this conference, it was clear from the first day that there was powerful energy toward drawing the coffee producing countries of Central and South America, as well as Mexico, together to share information and not duplicate efforts. Speakers and panelists came from all over the Western Hemisphere and Europe to address the wide array of concerns and opportunities faced by growers. Mr. Henry Hüeck, the founder and organizer of Ramacafe, along with Gabriela his wife, designed the three day program around these core subjects: s 4HE 3TATE OF THE )NDUSTRY s %DUCATION s &INANCE s 3OCIAL 2ESPONSIBILITY AND #ERTIlCATION s -ARKET EXPECTATIONS s 0LUS A BROAD CORE OF AGRICULTURAL SESSIONS Of great importance was a three day cupping and barista training session. Over a hundred students eagerly learned all the aspects of cupping and pulling the perfect shot. The Barista training was highlighted by the participation of Steve Morrissey, the 2008 World Barista Champion and Ellie Matuszak, the 2007 US Barista Champion.
Ramacafe 2008 ¡Juntos llegamos más lejos! (Together, we go further!) By Miles Small Among notable speakers were Judy Ganes, President – J. Ganes Consulting; Mark Inman, President – SCAA; Hank Dunlop, President – Atlantic USA; Ric Reinhart, ED of the SCAA; and many others. A striking element of the conference was the dominant growth of domestic consumption of coffee and the implications this has to world supply. For example, if Mexico increases its internal consumption of coffee by just one pound per capita, a very realistic possibility, there will be no Mexican coffee available for export. Startling facts such as this, plus the rapid growth of artisan roasting and specialty cafes, clearly show the rapid emergence of Specialty Coffee Consumption in Latin America. Attendance at Ramacafe is of the highest importance for Roasters, Vendors, and Coffee Professionals who are eager to learn more about the business of coffee in Latin America. CT
Writes of Passage
Part 1 – I begin We are bouncing along in the little red Renault Kangoo at 40 mph on what some would call a road, but I would call a death wish. I am with Pablo who is an employee of Deli Café – a coffee exporting company based in Costa Rica. Pablo doesn't speak English and I don't speak that much Spanish (I've spent two days learning so far), and so our communication is limited. We are off to see one of the many Beneficios surrounding San Jose. It is my first week in Costa Rica and I am being educated on green coffee and all that that entails – from the farms to the Beneficios to the exporters, where samples are taken of the finest green coffee and roasted and cupped for quality control. We have already driven through the poor suburbs of the city – I am intrigued by all of the gates, fences, and other primitive, low-budget security measures that are necessary for all buildings we pass. It amazes me at how much fear we can inflict on each other when we are all one species with the common goal of survival. Soon enough we are out of the cramped streets where a couple of dozen dogs roam near every Soda and into the countryside. Costa Rica is no bigger than West Virginia and yet the roads are so bad it takes hours to get anywhere. We finally arrive at the first Beneficio of the day. The workers give us a tour in Spanish, but I'm only half listening – I am spending more time observing these men, their expressions, callused hands that know the meaning of a hard day's work, the heat they endure and the pounding rain that comes every afternoon, but most of all their huge smiles. On one hand, the tour is an important learning experience for me and does help me to understand the process of turning coffee cherries into dry green beans that are ready to be shipped off to places like Deli Cafe. On the other hand, I am taking time out of the worker's day and that means they get home late to a large family and a small, cold dinner of rice and beans, but this thought didn't cross my mind at the time. The workers intrigue me deeply – I don't quite know what to think because I don't yet understand them and they don't understand me. I stare with curiosity at a shy man who is gently running his fingers through the green beans that are being separated into burlap sacks. His eyes are absolutely captivating. I follow the deeply engraved lines that time and hard work have carved
Journeys to Coffeelands By Meagan Goodman into his face right down to his smile. There is something about this man that I can't quite pinpoint. He carries about him a deep and caring love, one that has been shaped by hardships and success, but most of all, a passion and pride in what he does for a living. When I look into his eyes that seem to understand so much more than me, they hold a simplicity that only peace of mind can achieve. I quickly find out that he is in charge of the Beneficio and that his coffee has won many awards in the past. There are still many aspects of this man, along with the other workers that I will not be able to understand until I submerge myself into the deeper levels of Costa Rican coffee culture. The first week of my time in Costa Rica went by in a blur. I had coffee facts running through my head, cupping sessions on my taste buds, and those callused hands that seemed to hold some highly revered secret about life in my heart. I have spent most of my time living in a very nice apartment in Los Arcos de Cariari – a gated community suburb of San Jose or in the air-conditioned office of Deli Café. The people I was staying with spoke English and so my Spanish wasn't improving much. This was a bit frustrating and I was ready to move out into the wild Costa Rica that I had imagined over and over in my head – no luxuries, no English, just a passion for living, learning, and work. So far the meaning of my trip was defined by brief moments I had spent with the workers at the Beneficios and I was ready to experience, first hand, the life of a coffee farmer. I had no idea just what was in store for me over the next four weeks. In the next issue: a trip into the jungle: Asomobi women's cooperative Beneficio and my new family in San Isidro. CT
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October 2008
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October 2008
CoffeeTalk
Judy Ganes
'hooked' on email and check it more than 4 times a day, but 43% of coffee drinkers would rather go offline for a day than miss their morning cup. s
"ETTER THAN #ANDY -ORE THAN HALF OF !MERICANS REPORT IT WOULD BE HARDER TO forego coffee than sweets.
Coffee Consumption during a Period of Economic Uncertainty
s
3ORRY 3WEETIE /VER ONE QUARTER ADMIT A CUP OF COFFEE IS A BETTER WAY TO KICK off the day than a kiss from their loved one or family member.
s
*AVA ,OVE /NE IN lVE WOULD RATHER HAVE A CUP OF COFFEE AS THEIR TRAVEL companion than a significant other.
With this loyal attachment to their favorite brew, consumers may not readily switch their consumption and easily give up other items to sustain their coffee drinking habits through rough or uncertain financial times. For some consumers the choice may be to save some money and opt to brew more coffee at home or buy it from a lower price retail location where they may find themselves sufficiently satisfied with their coffee purchases. Let’s face the fact that American consumers
By Judith Ganes-Chase, President, J Ganes Consulting, LLC
have become lazy about certain things and going out for a cup of coffee rather than
www.jganesconsulting.com
brewing it at home is one of them. Austerity measures could push home brewing If it weren’t enough that the wallets of American consumers were hit hard this year due to escalating gas and food prices, now the value of pensions and similar retirement accounts coupled with other monetary instruments, which were invested in for safekeeping and security, are also rapidly depreciating as confidence in the financial markets wanes and a bailout by the government is being questioned in terms of its ability to turn the economy around on a dime and whether a rescue package could even be agreed upon.
While the United States is navigating the
murky waters of what could be the worst financial crisis in recent history and the government is rethinking the logic behind deregulation, consumers are faced with uncertainty about their present and future financial status. The question now being asked most by roasters, retailers, producers, and others within the industry is how will coffee consumption fare during this tumultuous period? For other commodities, my answer is clear-cut and definitive. Consumption will decline. Consumers will buy fewer clothes, candy manufacturers are tweaking bar sizes to mask price increases reducing the use of chocolate and sugar, and high priced orange juice may be diluted with water (vodka or champagne?) to stretch the supply. However, coffee is an entirely different story and there are many arguments that are equally
back onto the routine and it would not be surprising to see new coffee systems high on holiday gift lists. Coffee drinkers may opt to downscale their purchases and seek to save a buck by trying any of the new quality beverage offerings found at McDonalds and Dunkin Donuts, which have more middle class appeal, but the quantity of coffee being consumed each day will still be the same. How much of a switch consumers make will also depend on convenience. Do you need to drive an extra mile or two and spend precious time to save the dollar or walk across a busy intersection? These extraneous factors also heavily influence point of purchase decisions rather than the love of a particular coffee. In either case, a person drinking 3-5 cups of coffee a day probably still has the same quantity of coffee regardless of where the coffee is purchased. Another argument is that many consumers simply will not give up the small pleasure of having a cup of good quality coffee from their retailer of choice. It has become part of a routine and lifestyle that they will not be willing to forego. Coffee brings a sense of “normalcy” or balance in a difficult period. Brand loyalty will be tested and retailers would be smart to reward this with incentive programs. Something as simple as promoting convenience cards making it easy and quick to pay could be a strong motivator. In the final analysis, demand for coffee may be
convincing. A few fast facts. Consumers have spent the past two decades of mostly economic prosperity rediscovering and embracing a cup of quality coffee. Coffee may be a beverage first, but it’s importance as part of the social fabric of the United States cannot be overlooked and consumers may be hard pressed to give up their
somewhat inelastic. Consumer confidence may be shaken, forcing Americans to be more budget conscious and mindful of choices they make seeking better value from their purchases, but the habit of drinking a good cup of coffee may be one that is not readily given up. CT
daily indulgence. A recent study done on behalf of Good Earth Coffee reinforces this notion. It showed the following eye opening results:
s
#ELL 3HOCK (ALF OF COFFEE DRINKERS WOULD RATHER GIVE UP THEIR CELL PHONE FOR A week than their favorite drink.
s
$AILY 'RIND 2ESEARCH REVEALS THAT ROUGHLY HALF OF )NTERNET USERS ARE NOW www.CoffeeTalk.com
Judy Ganes' latest comprehensive report– "The Global Soluble Coffee Market" is available for purchase. Visit www.JGanesConsulting.com for more information
October 2008
CoffeeTalk
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October 2008
CoffeeTalk
Specialty Coffee Roasters This is a listing of current SCAA Wholesale Roaster members. If you would like to add or edit your listing, please use our online form at www.CoffeeTalk.com. AK AK AK AK AL AL AL AL AR AR AR AR AR AZ AZ AZ AZ AZ AZ AZ AZ AZ AZ AZ AZ Bahrain BC 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 CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA CA
Juneau Ketchikan Little Rock North Pole Birmingham Birmingham Birmingham Leeds Fort Smith Fort Smith Jacksonville Little Rock Rose Bud Phoenix Phoenix Phoenix Scottsdale Scottsdale Scottsdale Tempe Tempe Tempe Tucson Tucson Tucson Manama Mission 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 El Cajon Emeryville Emeryville Emeryville Eureka Everyville Fort Bragg Fremont Gardena Hayward Irvine Irvine Irvine Junction City Laguna Niguel Lake Forest Long Beach Los Angeles Los Angeles Los Angeles Los Angeles Los Angeles Manteca Menlo Park Mentone Murrieta Murrieta Newport Beach North Hollywood Novato Oakland Oakland Oakland Oakland Ontario Orangeville Pasadena Pasadena Pasadena Redwood City Sacramento Sacramento Saint Helena San Diego San Dimas San Francisco San Francisco San Francisco San Jose San Leandro San Rafael Santa Barbara Santa Clara Santa Cruz Santa Fe Springs Santa Paula Santa Paula
Heritage Coffee Co. The Green Coffee Bean Company River City Coffee & Tea North Pole Coffee Roasting Company Prime-Time Roasters Royal Cup Coffee Roasters Red Mountain Coffee Roasters Higher Grounds Roasters Inc. Silver Joe’s Coffee Company Fresh BeanZ Coffee Biffs Coffee Roasting Co. The Ultimate Coffee RoZark Hills Coffee Roasterie, Inc. Coffee Reserve, Inc. Espressions Coffee Roastery Lindsey Coffee Co. Village Coffee Roastery Volcanic Red Coffees Mokarabia, USA Lost Dutchman Coffee Roasters Cortez Coffee Roasters Momentto Coffee Roasting Company Arbuckle Coffee Desert Rain Coffee Roaster X New York Coffee WLL Grab-a-Java Canterbury Coffee Corp. La Mill Coffee Specialists Surf City Coffee Company Joebella Coffee Tropical Premium Coffee Lingle Bros. Coffee, Inc. Pacific Bay Coffee Co. & Micro-Roastery Kavanaugh Coffee Roasting Company Rocky Roaster Froid Coffee Company Hawaii Coffee Company/ca Carmel Valley Coffee Roasting Chatz Roasting Company Zoe’s Coffee Roasting Company, Inc. Blue Bridge Coffee City Bean Java Detour Renegade Roaster Design Group GROW a LOT Daymar Select Fine Coffees Peaberry’s Coffee & Tea Co. Inc. Peet’s Coffee & Tea McLaughlin Coffee Company Humboldt Bay Coffee Co Wild Card Roasters Zona Alta Coffee Sujus Coffee & Tea Family Food Company, Inc. Roast de Gourmet, LLC Specialty Coffee, LLC Danesi Caffe USA Inc. Halo Brand Strawhouse Organic Coffee Roaster South Coast Coffee Black Mountain Gold Coffee It’s A Grind Coffee Franchise, LLC Groundwork Coffee Co. The Coffee Bean & Tea Leaf Mocha Kiss Coffee Start-up / Bradford Coffee Jesus Mountain Coffee Josuma Coffee Company Inland Empire Coffee Company Java Kai Cafe Bravo Coffee Roasting Co. Kean Coffee The Supreme Bean Coffee Roasters Masterpiece Coffee Bartlett Coffee Company Mr. Espresso Peerless Coffee & Tea Company Scarlet City Roasters Coffee Brothers, Inc. Badda Bean Coffee Roasters of Pasadena Jones Coffee Roasters Jones Coffee Roasters CoffeeTec Roastery Development Java City Beantrees Organic Coffee Co. Inc. Napa Valley Coffee Roasting Company, Inc Plantation Station Coffee Roasters Coffee Klatch Roasting Jeremiah’s Pick Coffee House Of Coffee Capricorn Coffees, Inc. Willow Tree Coffees Roger’s Family Company Equator Estate Coffees & Teas, Inc. Hair Raiser Coffee Barefoot Coffee Roasters Pacific Espresso Apffels Coffee Co. Clean Foods, Inc. Limoneira Coffee & Tea Co.
800.478.5282 907.247.5621 800.661.1496 907.488.7190 205.444.1446 800.366.5836 205.945.8970 800.794.8575 866.558.6333 479.452.2404 800.438.2433 267.620.3218 501.556.5808 888.755.6789 480.946.9840 800.345.1984 480.905.0881 480.922.3674 480.998.8807 623.217.1304 800.992.6782 480.948.8501 800.533.8278 520.297.0246 520.791.0400 +973 17623584 604.826.5282 604.270.2326 606.202.0100 831-685-8614 805.461.4822 866.813.1006 800.352.2500 510.845.2324 510.843.3040 818.347.1378 818.313.8661 800.338.8353 831.624.5934 800.792.6333 209.541.3877 619-435-5300 323.965.5000 530.756.8020 619.590.3600 619.997.5006 619.444.1155 510.420.0473 510.594.2100 510.428.2951 800.787.5282 800.328.1178 707.964.8200 510.742.8880 310.715.2698 510.783.1010 800.900.5282 646.742.9798 949.551.2588 530.623.1990 949.443.5113 800.487.8445 562.594.5600 323.930.3910 800.832.5323 323.512.9800 704 5649679 323.268.2333 209.823.3121 650.366.5453 909.794.2255 866.528.2524 951.691.5420 949.642.5326 818.506.6020 415.884.2990 510.697.1234 510.287.5200 510.763.1763 510.708.1402 909.930.6252 916.410.0314 626.564.9291 626.564.9488 800.729.8114 650.556.1333 877.528.2289 916.444.1164 707.286.4062 858.676.8306 877.455.2824 877.537.3642 415.681.9363 415.621.8500 408.472.7086 800.829.1300 800.809.7687 866.972.4737 408.248.4500 831.429.1920 800.443.2252 805.933.3027 866.321.8953
CA Santa Rosa Ecco Caffe CA Santa Rosa Loring Smart Roaster CA Sebastopol Taylor Maid Farms LLC CA Sonora Sonora Gold Coffee Roasters CA South Lake Tahoe Alpen Sierra Coffee Roasting Company CA S San Francisco Mountanos Brothers Coffee Company CA Suisun Bay Area Coffee, Inc. CA Truckee Truckee Coffee Roasters CA Vernon F. Gaviña & Sons, Inc. CA Vista Adore Espresso Cape Cape Town Origin Coffee Roasting CO Berthoud Devils Backbone Coffee Roasters CO Boulder Brewing Market Coffee CO Breckenridge Breckenridge Coffee Roasters CO Buena Vista The Buena Vista Roastery CO Colorado Springs High Rise Coffee Roasters CO Colorado Springs Buy Well International CO Denver Gourmet Reserve LLC CO Denver Boyer Coffee Company, Inc. CO Denver ink! Coffee CO Denver Dazbog Coffee Company CO Denver Cafe Novo Coffee Roasters, LLC CO Denver Cafe Cartago CO Denver The Scottish Roaster, LLC CO Denver Kaladi Coffee CO Durango Durango Coffee Company CO Englewood Mountain State Golden Roast, LLC CO Fort Collins Cafe Richesse CO Grand Junction Colorado Legacy Coffee CO Inglewood Elevation Coffee Traders CO Minturn Vail Mountain Coffee & Tea CO Pueblo Solar Roast CO Steamboat Springs Steamboat Coffee Roasters CO Thornton Allegro Coffee CT Branford Willoughby’s Coffee & Tea CT goshen coffee-tea-etc,llc CT Hartford Baronet Coffee Inc. CT Lyme Ashlawn Farm Coffee CT Newington Omar Coffee Co., Inc. CT Old Saybrook Barrie House Coffee & Tea Co. DE Delaware City Delaware City Coffee Company Fco. Morazan Comyaguela Gabriel Kafati Inc. FL Boca Raton 30 West Gourmet Coffee FL Cape Coral Java D’Oro Gourmet Coffee Roasters FL Clearwater Cinnamon Bay Coffee Roastery FL Clearwater Melitta Usa, Inc. FL Cocoa Beach Wahoo Coffee Co FL Coral Gables Cafe Bom Dia FL Deerfield Beach Boca Java FL Fernandina Beach Latitudes Coffee Roasters & Tea Merchants FL Fort Lauderdale Javalution Coffee Company, Inc. FL Gainesville Sweetwater Organic Coffee Company FL Hollywood San Giorgio Coffee FL Jacksonville Martin Coffee Co. FL Key West Island Joe’s Coffee FL Key West Baby’s Place Coffee Bar, Inc. FL Melbourne Carmo Specialty Coffee FL Miami Cafe Don Pablo FL Miami Bebidas y Alimentos S.A. (BASA) FL Miami Colonial Coffee Roasters, Inc. FL Miami Cafiver, S.A. De C.V. FL Port Charlotte Mrs. McDougalls Roasting House LLC FL Santa Rosa Beach Amavida Coffee and Trading Company FL Sarasota Latitude 23.5 Coffee & Tea FL Sarasota One World Coffee and Tea FL South Miami Abecafe Plantations LLC FL St Augustine Mystic Bean Coffee Company FL st petersburg Kahwa Coffee Roasting FL Tampa Valrico BROS. Coffee Co. FL Tampa Javamo Coffees Inc. FL Tampa Bay Coffee & Tea Company FL Tampa Joffrey’s Coffee & Tea GA Americus Cafe Campesino, Inc. GA Atlanta Partners Coffee Company GA Atlanta Atlanta Coffee Roasters GA Atlanta Beanealogy GA Atlanta The Buckhead Coffee Company GA Atlanta, Martinez Fine Coffees GA Chamblee BlackGold Coffee Company GA Decatur Atlanta Coffee & Tea Company GA Duluth Coffee Coffee Coffee!!!, Inc. GA Gainsville St. Ives Coffee Roasters, Inc. GA Griffin Safehouse Coffee and Tea GA Marietta Rona Inc GA Marietta Queensport Coffee GA Roswell Viazza Coffee GA Senoia Jungljava Coffee Co. GA Smyrna Lakehouse Coffee GA Smyrna Atlanta Coffee Supply Group GA Woodstock Zambia Coffee Growers Association Heredia Barrio Mercedes Norte Cafe Britt HI Capt. Cook Captain Cook Coffee Co HI Captain Cook Fike Farms HI Captain Cook Koa Coffee Plantation HI Captain Cook Hoku Lani, Inc. HI Captain Cook Aloha Hills Kona Coffee HI Hanapepe Lappert’s Hawaii HI Holualoa Sugai Kona Coffee HI Holualoa Buddha’s Cup HI Honolulu Hawaii Coffee Company HI Kahului, Maui Maui Coffee Roasters HI Kailua-Kona Kona Brothers Coffee Roasting Inc. HI Kailua-Kona Hula Bean Coffee Inc.
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707.525.9309 707.526.7215 707.824.9110 209.589.9368 530.541.1053 800.624.7031 707.864.6264 530.587.2583 800.428.4627 800.570.9010 272.142.11000 866.776.5288 303.447.9523 970.453.5353 719.395.4991 719.633.1833 877.294.6246 720.849.3213 800.452.5282 303.296.8216 303.892.9999 303.295.7678 303.297.1212 303.922.3104 720.570.2166 800.748.2275 303.868.4454 970.484.1979 866.344.6558 303.922.3104 970.827.4008 719-544-2008 970.879.4276 303.444.4844 800.388.8400 860.491.9920 860.527.7253 860.434.3636 860.667.8889 860.388.3605 302.832.3303 504.225.1675 561.367.0405 800.381.1752 727.466.9200 888.635.4882 321.799.2464 888.470.8010 888.262.2528 904.277.8081 800.260.6114 352.372.8342 888.253.6881 904.355.9661 305.294.1190 305.744.9866 321.298.0805 305.249.5628 504.551.6909 305.634.1843 866.511.1051 941.276.0381 850.376.1650 877.260.9212 941.400.2160 786.385.5945 904.669.7610 727-388-1340 866.792.3267 877.282.7066 813.841.3149 813.250.0404 229.924.2468 404.344.5282 404.636.1038 678.296.1770 866.407.3090 800.642.5282 678.315.5717 770.981.6774 678.473.1400 770.287.3200 770.228.6611 770.421.9600 800.747.1984 770.664.5176 678.463.7836 404.799.7774 404.799.7774 800.803.7774 800.462.7488 808.322.3501 808.328.2265 808.328.8803 808.328.9910 808.328.9500 808.335.6121 808.322.7717 808.322.6712 808.847.3600 808.877.2877 808.331.0800 808.329.6152
HI HI HI HI HI HI HI HI IA IA IA ID ID ID IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IL IN IN IN IN IN IN IN IN IN KS KS KS KS KS KY KY KY KY LA LA 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
Kailua-Kona Kalaheo Kauai Kealakekua Kealakekua, Kona Kualapuu Kurtistown Puunene Cedar Rapids Des Moines Urbandale Boise Coeur d’ Alene Sand Point Bourbonnais Champaign Chicago Chicago Chicago Chicago Deer Park Downers Grove Edwardsville Evanston Geneva Gurnee Hanover Huntley Lake Forest Loves Park North Chicago Palos Hills Plainfield Schiller Park Spring Grove Wilmette Woodridge Avon Fort Wayne Greencastle Indianapolis Indianapolis Indianapolis Indianapolis Muncie noblesville Lawence New Century Topeka Wichita Wichita La Grange Louisville Louisville Winchester Baton Rouge Baton Rouge 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 Bay City Brooklyn Farmington Hills Flushing Goodrich Grand Rapids Grand Rapids Jackson Kalamazoo Lake Leelanau Lansing Nunica Okemos Plymouth Troy Walled Lake
Mountain Thunder Coffee/Plantation Int’l Inc. Kauai Roastery Kauai Coffee Co. Greenwell Farms Inc. Kona Joe Coffee LLC Coffees of Hawaii Hilo Coffee Mill Maui Oma Coffee Roasting Co., Inc. L & L Coffee Company US Roasterie Friedrichs Coffee Treasure Valley Coffee, Inc. Cafe Avion Monarch Coffee Inc. Moon Monkey Coffee Company Columbia Street Roastery Intelligentsia Coffee Roasters & Tea Blenders The Coffee and Tea Exchange Specialty Coffee Retailer Metropolis Coffee Company HealthWISE Gourmet Coffees LLC Sara Lee Foodservice Goshen Coffee Company Casteel Coffee Cafe Navilu Hearthware Home Products Inc. Coffeemaria Chicago Coffee Roastery, Inc. PACTIV Corp JavaMania Coffee Roastery Inc. Coffee Fresh, Inc. South Chicago Coffee Kingdom Coffees, Inc. Fratelli Coffee Co. Coffee Masters, Inc. Link’s Sweet Bean Sun Rich International Bear Creek Coffee Three Rivers Coffee Co. Jameson Coffee Hubbard and Cravens Coffee Company Julian Coffee Roasters Stanton Coffee Harvest Cafe Coffee Roasters Alliance World Coffees Noble Coffee & Tea Z’s Divine Espresso, Inc. Danisco USA, Inc. Cuppa Jane Coffee and Tea Corsair Coffee Roasters Riffel’s Coffee Co. Safai Enterprises DBA Java Brewing Company john conti Coffee Co. Heine Brothers Coffee Southern Heritage Coffee Co. Community Coffee Company, L.L.C. River Road Coffee, Ltd. 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 Harvest Coffeehouse & Beanery 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
808.325.2136 808.346.7244 808.335.3440 808.323.2862 808.322.2100 808.567.9490 808.968.1333 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 815.609.6982 847.671.7300 800.334.6485 847.920.9260 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 800.227.3662 316.941.9995 316.269.4222 502.222.8922 502.499.8600 502.456.5108 727.573.0101 225.368.4544 225.751.2633 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 989.893.0872 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
October 2008
CoffeeTalk
MI MN MN MN MN MN MN MN MN MN MN MO MO MO MO MO MO MO MO MO MT MT MT MT MT MT MT MT MT MT N.S NC NC NC NC NC NC NC NC NC NC NC NC NC NC ND NE NE NE NE NE
Waterford Anoka Buffalo Buffalo Duluth Le Center Minneapolis Mpls Paynesville Saint Paul St. Louis Park Chesterfield Kansas City Kansas City Laurie Raytown St Louis St. Louis St. Louis St. Louis Billings Billings Billings Great Falls Great Falls Great Falls Kalispell Lolo West Yellowstone Whitefish Wolfville Asheville Carrboro Cary Charlotte Concord Durham Durham Greensboro Hampstead Hillsborough Raleigh Raleigh Wilmington Wilmington Westhope, Bellevue Lincoln Omaha Omaha Omaha
Beanstro Specialty Coffee Roasters Paradise Roasters Custom Roasting, Inc. Asplund Coffee LLC Alakef Coffee Roasters, Inc. European Roasterie, Inc. 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 Mississippi Mud Coffee Roasters 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 Just Us! Coffee Roasters Co- Op 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. Joe VanGogh Stockton Graham & Co. Eighth Sin Coffee Company Port City Roasting Co. Cape Fear Roasters, LLC MoJo Roast, Inc. Harvest Roasting The Mill Coffee and Tea Scooter’s Coffeehouse Midwest Custom Roasting LaRue Coffee
866.239.1212 877.229.6336 763.682.4604 763.682.6633 218.724.6849 507.357.2272 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 314.369.0432 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 902.542.7474 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 919.644.0111 919.881.8271 919.832.8898 910.796.6647 910.254.9277 701.245.8080 402.932.8856 402.475.5531 866.863.7266 402.330.6368 800.658.4498
NE NH NH NH NH NH NH Nicaragua NJ 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
Omaha Amherst Canterbury Center Tuftonboro Dover Manchester Strafford Managua Avon Boonton Bricktown Deptford Forked River Hackensack Hackettstown Jersey City Jersey City Lambertville Maywood Mickelton Millville Newark Pennsauken Skillman Titusville Toms River Albuquerque Albuquerque Albuquerque Santa Fe Kiama (Sydney) Las Vegas Las Vegas Las Vegas Reno Reno Binghamton Bowmansville Brooklyn Brooklyn Brooklyn Corning Flushing Ithaca Kingston Long Island City Long Island City Maspeth New York New York New York
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 Cisa Exportadora S.A. Coffees and Teas of Yesteryear MG Coffee Corim Coffee Talk N’ Coffee Davan Espresso, Inc. Oro Caffe’ Nashville Coffee Company, Inc Leodoro Coffee Systems 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 Wien & Bald Coffee Farms 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 Soul Full Cup Ch Group Corp gimme! coffee Monkey Joe Roasting Co. Inc. White Coffee Corp. Fresh Direct Eldorado Coffee Ltd. Nespresso LavAzza Colombian Coffee Federation, Inc.
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402.551.8422 603.578.3338 603.267.9444 603.569.6007 603.740.4200 603.669.7625 603.664.5722 505.255.9200 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 848.333.9241 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 607.936.9030 718.762.3479 607.273.0111 845.331.4598 800.221.0140 718.928.1195 718.418.4100 800.566.0571 800.466.3287 212.421.8300
NY NY NY NY NY NY NY NY NY NY OH OH OH OH OH OH OH OH OH OH OH OH OH OH OH OH OH OH OK OK ON ONT Ontario Ontario Ontario OR OR OR OR OR OR OR OR OR OR OR OR OR OR
New York Oneonta Penn Yan Port Chester Red Hook Rochester Syracuse Troy Water Mill Woodside Akron Akron Berea Brecksville Cincinnati Cleveland Columbus Columbus Columbus Kettering Lancaster Malvern mentor Rockbridge Sylvania Vandalia West Chester West Chester Oklahoma City Oklahoma City Oakville Brampton Georgetown Windsor Woodbridge Albany Ashland Bandon Central Point Eugene Joseph Newberg North Plains Portland Portland Portland Portland Portland Portland
Porto Rico Importing Co. B. K. Associates International Keuka Lake Coffee Roasters / JAVA-GOURMET 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 Susan’s Coffee & Tea Angel Falls Coffee Company Red Cedar Coffee Co., LLC Caruso’s Coffee P&G Berardi’s Fresh Roast, Inc. Thatchers Coffee Roasters Crimson Cup Coffee & Tea Stauf’s Coffee Roasters/Cup O’ Joe The Fine Grind Chief Cooker Rosta’s Roast Java Express Coffee Co. Hocking Hills Roasters, Inc. Drake’s Fine Coffee Roasting Boston Stoker A Coffee Affair L.L.C. Queen City Coffee Company US Roaster Corp./Roasters Exchange Neighbors Coffee Reunion Island Coffee Abruzzo Italian Imports 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 Stumptown Coffee Roasters
19 800.453.5908 607.432.1499 888.478.2739 800.690.7230 845.758.1792 585.506.9550 315.278.2812 518.686.3336 631.726.2633 888.337.4625 800.237.9056 330.376.5282 440.260.7509 440.546.0901 513.983.1000 800.876.9109 614.593.3121 888.800.9224 800.778.2837 937.293.2925 877.916.6537 330.863.1726 440.974.5119 740.994.0454 419.882.0800 937.890.6401 513.759.2200 800.487.7460 405.232.1223 800.299.9016 800.565.5950 905.857.5059 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 503.395.2122 503.758.2251
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Specialty Specialty Coffee Coffee Roasters Roasters Continued from page 19 OR OR OR OR OR PA PA PA PA PA PA PA PA PA PA PA PA PA PA PA PR PR PR Qld Qld Quindio RI RI RI SC SC SC SC SC SC SC SD SD SD TN TN TN TN TN TN TN TX TX TX TX TX
Portland Portland Portland Portland Stayton Ardmore Beach Lake Collegeville Delaware Water Gap Hershey Lancaster Langhome Lewisburg Philadelphia Philadelphia Reading Royersford Verona West Chester Wynnewood Jayuya Canovanas Canovanas Burleigh Heads Hamilton Island Armenia Providence Rumford West Greenwich Blythewood Charleston Columbia Columbia Greenville Orangeburg Travelers Rest Hill City Rapid City Rapid City Chattanooga Chattanooga Chattanooga Knoxville Maryville Nashville nashville Addison Arlington Austin Austin Austin
Bridgetown Coffee Company 503.224.3330 Portland Roasting 800.949.3898 Kobos Coffee Company 503.222.2302 Boyd Coffee Company 800.545.4077 Tico’s Coffee Roasting Co. 503.999.8426 Main Line Coffee Roasters 610.642.3066 Beans, Inc 570.575.6500 Claddagh Coffee Company 610.416.1534 Watergap Coffee Company 570.897.6898 The Harbour Coffee Co. 717.534.2439 College Coffee Roasters 717.293.0605 Bucks County Coffee Company, LLC 215.741.1855 Cafe Latte 570.546.6501 Blue Water Coffee 215.848.3498 La Colombe Torrefaction 215.426.2011 The Reading Coffee Roasters 610.373.7323 Ellis Coffee Company 215.537.9500 Arbuckle Coffee Co. Inc. 412.653.8378 Morning Star Coffee 888.854.2233 Quaker Coffee Co. 610.642.0544 Hacienda San Pedro 787.828.2083 Cafe Porto Rico 787.701.6188 Torrefazione Roma Inc. 787.701.6188 Amore Coffee 617.559.34000 Whitsunday Gold Coffee 61408776311 Comite Departamental de Cafeteros de Colombia 57-0967 414100 Coffee Exchange 401.273.1198 New Harvest Coffee Roasters 401.438.1999 Paravisini Coffee Company 401.623.8775 Iron Brew Coffee Co. 888.448.1441 Charleston Coffee Roasters 843.266.7444 Mac’s Java Coffee Roasters 803.233.1368 Turtle Creek Coffee 803.419.2020 Upstate Coffee Roasters 864.275.0442 Orangeburg Coffee Roasters 803.536.9684 Leopard Forest Coffee Co. Inc. 864.834.5500 Dry Creek Coffee 605.209.4999 Bully Blends Coffee & Tea Shop 605.342.3559 Dark Canyon Coffee Co. 605.394.9090 Greyfriar’s Coffee, Rarecoffee.com 423.648.9267 Stone Cup Roasting 888.698.4404 Bluff View Art District, Inc. 423.265.5033 Goodson Bros Coffee Company, Inc. 800.737.1519 Vienna Coffee Company, LLC 865.567.2058 Bongo Java Roasting Co. 615.777.2572 Gridge’s Coffee & Roasting Co. 931.525.3900 Addison Coffee Roasters 972.404.1145 Mawker Coffee 469.569.6718 Kohana Coffee 512.904.1174 Caffe Sanora 512.732.8300 Texas Coffee Traders 512.476.2279
TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX TX UT VA VA VA VA VA VA VA VA VA VA VA Victoria VT VT VT VT WA WA WA WA WA WA WA WA WA WA WA WA WA
Beaumont Brenham Carrollton Cedar Park Dallas El Paso Euless Fort Worth Fort Worth Houston Houston Houston Houston Houston Nacogdoches Oak Point San Angelo San Antonio Spring Tyler Tyler Logan Charlottesville Lexington Luray Luray Norfolk Orange Portsmouth Ruckersville Salem Salem Stuart Mornington Bristol Burlington Waterbury Waterbury Bainbridge Island Bainbridge Island Bellevue Bellevue Bellingham Bellingham Burlington Camano Island Camano Island, Cle Elum Ellensburg Everett Gig Harbor
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 Fair Farms Coffee Roasters and Tea Company 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 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 Stellar Breeze Organics, Div CPG Inc. Attibassi Onyx Coffee Moka Joe Fidalgo Bay Coffee Camano Island Coffee Roasters Black Dot Coffee/Hendrix Brother Coffee Pioneer Coffee Roasting Company D&M Coffee Company Urban City Coffee Roasters Jake’s Brew Company
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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 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 877.466.3872 035.975.5221 802.453.2776 800.849.6041 866.882.7876 800.545.2326 877.807.7207 206.855.9061 800.213.6463 425.319.9393 360.739.2693 360.714.1953 800.310.5540 360.387.7493 877.262.3706 509.674.4100 800.264.5282 866.797.5282 866.417.0876
WA Kent WA Leavenworth WA Lynnwood WA Maple Valley WA Mt. Vernon WA Olympia WA Olympia WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Seattle WA Shoreline WA Shoreline WA Shoreline WA Snohomish WA Spokane WA Spokane WA Sumner WA Sumner WA Tacoma WA Tumwater WA Tumwater WA University Place WA Vancouver WA Vashon WA Woodinville West Java Bandung Western Australia East Perth WI Appleton WI Beloit WI Elkhart Lake WI Green Bay WI Lake Mills WI Madison WI Madison WI Madison WI Madison WI Milwaukee WI Pepin WI Sheboygan WI Sturgeon Bay WI Watertown WV Ellenboro WY Jackson Hole WY Laramie WY Sheridan
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 Caffe Umbria, Inc. Tully’s Coffee Zoka Coffee Roaster Starbucks Coffee Co* Pura Vida Coffee 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. Valhalla Coffee Co. Raven’s Brew Coffee-WA Dominic’s Coffee Co. Firehouse Coffee Company BJ’s Coffee Roasters The Vashon Island Coffee Roaster Isle Of Granelli Morning Glory Specialty Gourmet Coffee Punch Coffee Company Jacques Cafe The Broaster Company Wild Grove Roastery La Java a Roasting House Coast-to-Coast Cafe, LLC Johnson Brothers Coffee Roasters, Inc Ancora Coffee Roasters Ancora Coffee Roasters, Inc. Kaldi’s Best, LLC. Alterra Coffee Roasters, Inc. Great River Roasters 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. roast!
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 206.417.5599 206.407.4163 800.428.2637 360.668.4545 800.214.2326 509.535.4806 800.234.5282 253.891.0500 253.752.7178 800.917.2836 866.759.9036 253.606.4134 503.357.1195 206.463.9800 425.487.6824 6.22291E+11 618.922.5565.7 920.707.4896 800.365.8278 414.807.3699 920.662.0500 866.648.8244 608.256.5282 608.255.2900 608.255.2900 608.252.9700 414.273.3747 800.984.5282 920.207.7672 800.856.6613 920.261.6554 304.869.3635 800.216.5323 800.838.7737 307.752.7779
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Report
CoffeeTalk
GIMME! Coffee By Joan Nielsen
- from the fields
Artisanal Farms, Roasters and Independent Shops THE BRAND: The “Gimme! Coffee” company is all about a simple, visceral experience. Like the melodic need for love — “Gimme Gimme Gimme” (Abba) or “Gimme Shelter” (the Rolling Stones) or even “Gimme That” (Chris Brown) — coffee is also an essential element that keeps most of us on this planet going. And John Gant, master roaster of Gimme! Coffee, woke up one morning and the first thing on his mind was “GIMME COFFEE!” Thus, a brand was born.
point is behind the bar (remember, they are not coffee houses!) and although brewed coffee is always an option, espresso is the norm.
THE COMMITMENT: Gimme! CEO, Kevin Cuddeback, focuses on quality coffee and sustainable CAFÉ ENVIRONMENTS: In relationships with the farmers 2000, a small retail espresso STATS: who provide those coffees, bar in Ithaca, New York (near 430 N Cayuga St., Ithaca, New York like Maria Elena Camacho. the Cornell campus) was Another example of relation607.277.8393 opened on Cayuga Street, ship coffee is the Las Mingas serving “world-class neighborproject in Colombia, involving hood coffee to go.” Soon after, 495 Lorimer St., Brooklyn, New York the crème de la crème of three more small locations were 718.388.7771 specialty coffee roasters from added to the Gimme! family in around the world, as well as downtown Ithaca, Lansing and 288 Mott St., Manhattan, New York the farmers of the region. In Trumansburg, New York. In his first meeting with the Las 2003, Gimme! opened outside 212.226.4011 Mingas farmers, Kevin bought of their comfort zone of upstate tons of coffee at a premium NY and into Brooklyn, winning (Also one downtown Ithaca location, 4above the Fair Trade rate. fans and notices from national plus Lansing and Trumansburg, NY This year he sent Colleen magazines. From GQ: “a new Anunu, the manger of wave of coffee shops… like locations) his roasting division, to Brooklyn’s Gimme!... have a Kevin Cuddeback, CEO see for herself how rewarding radical idea about coffee: that it John Gant, Master Roaster the practices of sustainable can be elevated above mere drinkability and can be a Colleen Anunu, Roasting agriculture can be for the culinary product equal to single-malt scotch.” And farmers. As everyone gathered for the Gimme! “coffee passionistas,” it was a huge Department Manager for the yearly awards and boost to be recognized. In January of 2008, Gimme! (507.279.6638) celebrations in Popayan, thirty opened a Manhattan espresso bar on Mott Street, in exceptional lots were cupped. the trendy neighborhood of Nolita, (north of Little Italy). It was an overnight success, packing people into a ten-foot wide, stand-up These were culled from several hundred lots only space. All of this rapid expansion amazes Gimme! Coffee’s CEO, Kevin of coffees from surrounding regions, Cuddeback, yet amazingly, has not gone to his head. “With six stores plus a including Narino, Cauca and Huila. The roasting plant and wholesale operation, my to-do list has grown exponentially. awards provided individual recognition and financial reward for hard working and Business is good, but I always keep my eye on the ball.” quality oriented growers. THE COFFEES: According to Gimme! Coffee’s philosophy, “Roasting is a culinary art that reveals the natural flavor of the ingredients and the personal style of a FIELD NOTES: According to Kevin, this is chef. In our case, the ingredients are the best beans we can find, and our chef is a company of “gearheads” that can morph Master Roaster John Gant.” John roasts the best in two 40-pound Sivetz roasters into preparation (skilled and passionate at their artisan roastery on a small farm in the Finger Lakes wine country, just out- baristas!). They have deep technical specifically with espresso side of Ithaca. And the best comes from outstanding sources… From the La Unión abilities, farm of Heredia, Costa Rica, the Camacho family delivers a refined coffee that is machinery, that enables them to think sweet and soft and John roasts it medium-light to bring out its subtlety. From the outside the box and this thinking defines Sidamo Highlands of Ethiopia comes a certified organic coffee grown by the Shoye Gimme! Coffee. In ending this interview, the Cooperative of local farmers cultivating small garden plots. This coffee is lightly most telling comment that came from Kevin roasted to bring its lemony notes to the forefront. Then there’s a Cup of Excellence was wisely put… “Virtue is in setting winner from Nicaragua, the Linda Vista coffee of Antonio Galo Sanchez. John achievable goals; taking unbridled optimism takes these beans to a medium roast, to allow notes of citrus and spice to shine. and tempering it with the economic news of Besides many specialty origin coffees, Gimme! serves great, well-crafted espresso the current marketplace. By not leveraging blends. So on the darker side of roasting, there’s Piccolo Mondo, a Fair Trade, business to the hilt, we can increasingly Smithsonian Migratory Bird Friendly, Rainforest Alliance, Shade Grown and tighten the screws on quality, and Organic (whew!) espresso blend. It should be emphasized that the Gimme! focal commitment in the workplace.” CT
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October 2008
CoffeeTalk Features, ho-hum Features give credibility to your benefit message. Features support benefits and make the benefit believable. There is no emotional response to features. You can tell me you have the best steaks in town but if you don’t tell me what it means to me or why I should believe you, it falls flat. Presenting features before the benefit (or not benefit at all) leads the customer to say … “Hum,” “okay, whatever,” “and your point is…?” “I should buy it because…?” If they don’t see how they will benefit, features are just things in a list.
by Lisa Olson
A Feature or a Benefit? Q: I understand it is important to distinguish between the features and benefits to send a powerful marketing message. I’m finding this easier said than done. Do you have any tricks that can help me sort this out? - Dan Hedeen, Minuteman Press Dan, you are not alone. Most advertisers messaging are backward. They lead with a feature and bury the benefit somewhere in the body copy. There are some little tricks I use to figure out which is which, but first, let’s talk about what makes the features and benefit approach to marketing messaging so powerful. Benefits hook ‘um A relevant benefit emotionally hooks the reader so you can reel them in closer and provide more information to close the sale. Engaging benefits speak to your emotions and what is important to you. Benefits answer the question: • What’s in it for me? • Why should I care? • So what? • Why would I want it? • … and your point is? Benefits draw attention to the rest of your message. You tell me that your deli sandwiches have more meat, but what does that mean to me? Maybe more meat means a better value for the money. Or maybe more meat helps me stay on my low carb diet. Produce delivered daily could mean taste bud pleasing flavor. Benefits tell me why I should care and what value this is to me.
by Jimmy Sneed
Liar Liar, Pans on Fire Since we’re in the midst of a presidential election I thought it might be appropriate to address the question of honesty. It’s more than a little upsetting that so many in our industry are anxious to portray their food, or themselves, as something that they’re not. Who hasn’t heard the lie “we fly our fish in daily”? Or seen a ‘prime’ steak for $18. And guys, ‘diver scallops’ mean that the scallops were harvested by a diver! One mid-priced restaurant in Richmond, VA lists twelve ‘hook and line’ fish on the menu. My ass. And a steakhouse here in Naperville, IL has a Filet Mignon at $38, a Petit Filet at $32, and an 8 oz. portion of Mini Filet at $18. I think not. Please go ask the chef if this isn’t maybe the shoulder tender, ‘cause it sure tastes like it. It turns out that their broiler cook is more honest than the owners and acknowledged that it was indeed from the shoulder, although in the two years that they’ve been calling it ‘Filet’, nobody has said anything. And, their food cost dropped. A story went around Washington, D.C. years ago that one restaurant owner supplied his kitchen with uni-lingual cooks from France and made them work unheard of hours for below-poverty wages. One of them got fed up and went to the newspaper and informed them that every veal dish on the menu was turkey. Indeed, when a landmark restaurant changed ownership in Richmond word got out that the St. Pierre ($14 a pound wholesale) was actually tilapia (free), the wild boar was farm raised pig, the pheasant was small chicken breasts soaked in Madeira,
Make-overs Let’s look at some real-life copy make-overs: • Turn, “Our private dining room seats 25 people and offers a view of the Willamette River,” to “Relax and unwind with up to 25 of your friends in our dining room that hovers over of the majestic Willamette River.” • Turn, “Specializing in food from the Northwest,” to “Tantalizes the palate with the freshest and finest that the great Northwest has to offer.” • Turn, “Attention to every detail,” to “We provide a fabulous dining experience every time as we carefully attend to every detail.” • Turn, “Homemade strawberry ice cream,” to “satisfy your sweet tooth,” and a picture of your wonderful strawberry ice cream. You can tell them it’s strawberry and how it’s made in the body copy. Tricks • Know your target audience. • Make sure the benefit is relevant to your customer; not you. • Include a photo or illustration that has a benefit oriented headline and you’ve got’um. • Practice sorting out the features from benefits in others ads. • Play customer. Look at ad headlines, and ask yourself these questions • What’s in it for me? • So why should I care? • So what? • And that means what to me? • The answers will lead you right to the benefit. • Look at what your competitors are saying and say it better. • Use adjectives to really give your benefit punch. • Don’t be afraid to state a benefit that seems obvious. • Listen carefully to your customers’ questions. They provide clues to the benefits your customers are looking for. If you hook them with the benefit and reel them in with the features your messages will get through. CT Lisa Olson is the President of Smart Marketing, Inc. Have a marketing question? Submit it to Lisa at lisa@you-r-smart.com.
the live lobster was frozen tail and canned claw, their veal was (also) turkey and the homemade desserts weren’t. And it goes on and on. Colorado Lamb from New Zealand. Fresh bay scallops from a can. Homemade breads from, well, somewhere. Hey, boiled pork mixed with BBQ sauce is not barbeque! Unfortunately, this is not a new phenomenon. I quit my first paying cook’s job, at a French restaurant in Raleigh, NC (circa 1974) when the chef sent me to the store to buy a frozen Sarah Lee pecan cake, which he sold to a trusting patron as custom made for her husband’s birthday. Not that the Madison Avenue effect hasn’t been around forever. It has. “Cooked to perfection” still shows up on every chain restaurant menu. “Our chef goes to the market every day” to “hand select our product”. And remember when Michael Douglas, in Falling Down, wigged out when the shriveled up Whammy Burger on a limp bun looked about as much like the poster as a your ex girlfriend resembles her glamour shot? And there was, and still is, that ‘Vanilla Bean’ ice cream with millions of little black specks. Turns out they waved a vanilla bean over the batch and then stirred in black inert matter to give the impression that all those specks were from a vanilla bean. And speaking of specks, it appears the scam now is to sprinkle ground coffee on a sauce to make it look like it has truffle. Oh, and check the label on your white truffle oil. Chances are it doesn’t contain truffle. Well, I’m mad as hell and I won’t take it anymore. I am more than willing to confront the waiter, who usually couldn’t care less. Yawn. Enough is enough people. Get a grip, have some pride. This is supposed to be a great industry. Fresh frozen means it was frozen. Refreshed means it was frozen.
If it wasn’t made at your place it isn’t homemade. And if it was caught
in a net, it isn’t hook ‘n line. Let’s keep the lying in politics where it belongs, and off the menu. CT
Jimmy Sneed was chef/owner of The Frog and the Redneck in Richmond, Virginia and a two time James Beard nominee. He currently operates SugarToad Management, a restaurant and product development consulting business. Email Jimmy jimmy@fgcoffeetalk.com.
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Going organic October 2008
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My Biggest customer wants Organic Coffee
Now what do I do?
By Rocky Rhodes; Guest writer and Founder of Rocky Roaster
Let me declare up front; I drive an SUV because I need to. Our other car is a Prius and I recycle. I am willing to pay more for Organic foods, but not much more, and I don’t go out of my way to do so. That puts me right in the middle of our world (or at least the U.S.) and I feel pretty good about it. When I had to do this process of certification for my biggest client, I was forced into it, and was not buying into the greater good thing. So now I have to switch my operation in order to produce Organic coffee. Okay, I am willing to do that. But what does that mean? I just buy some organic coffee instead of conventional and we’re good, right? Umm…. No. Apparently I may kill someone allergic to a pesticide so I must be monitored. Okay, another agency gets to crawl up in my business, but it is for my largest client and I would like to do the right thing for the planet. I became familiar with the basic components of operating an Organic Facility. I learned a lot, but I wish someone had explained the following when I started the process and then I would have supported it enthusiastically: When you cut through the fog of this process you get to the clear reality that we are the center of the supply chain. An unscrupulous roaster could bring in 154lbs of green organic coffee and sell 1000lbs of roasted organic coffee at an inflated price. We must, therefore, protect the mark of Certified Organic. You must declare where you bought the coffee, what you did to it, and to whom you sold it. If the mark gets called into question then trust is eroded and the value goes away. We must reward the farmer with a good price plus a solid and respected certification. They do the right thing and get rewarded, and the earth smiles just a little bit more. I learned that there is a type of company called an Organic Certifier that will help guide you through this process and certify your roastery for a small fee. When I did my certification, my definition of small fee was not the same as that of the Organic Certifier, and they did not ‘guide’ as much as tell me where my plan was wrong. But it is the process so I signed up.
Filling out a planning form that makes no sense. The Organic Certifier wants to know how you are going to run your organic facility. They are not allowed to tell you HOW to set up your operation, (they don’t want to be liable) so you will try again and again to guess what they want.
Tips 1 and 2 • No matter how stupid the rule, it is the rule and fighting stupidity will drive you crazy • The rules are a moving target so getting a plan from an outside consultant who does this for a living will speed things along The plan asks you to define your operations in three areas: 1) Operations to protect the product from cross contamination. 2) Labeling your product and ‘ingredients’ correctly. 3) Documentation plan to track every bean.
Tip #3 and Tip #4
• Save your sarcasm for friends and articles in magazines and not your Inspectors. They don’t think you are that funny belittling their jobs. • Don’t believe that what you are doing is protecting the food supply from chemicals and other contaminants. You really have little or no affect on the product itself. These rules are set up for multi-ingredient products and facilities that cook complex products.
The processes for an organic roasting facility are fairly well documented now, and ultimately very simple. Keep operations of conventional roasting and organic roasting completely separate. Separate scoops, grinders, bins, conveyors etc. for organic only will be needed. You will also rid the production area of chemicals like effective pest control which has worked great for years and put in organic methods until they fail and then you can go back to killing pests the conventional way.
Labeling is burdensome because we have a single ingredient product: coffee. Each label you want to create will need a product profile to go with it. This you use to declare if you are using other organic materials in your blends such as flour or beets. Based on the materials there are different words you may use on the package. I would copy somebody else’s paper or make your consultant do it.
Tip #5 • Keep the number of organic products as low as possible as there could be a growing fee based on the number of profiles. Ask your Certifying Company about this fee scale before you commit to using them. I paid a lot for the same darn thing and if I want to change it, that costs too. You can avoid this headache by shopping around.
A documentation plan means every bean that comes in the shop gets logged and every bean that leaves gets logged again and you must be able to account for any bean at any given time. Tip #6 and #7 • The most important reason to be certified is to protect the farmer who is doing the right thing and attempting to produce a quality product and get fairly compensated for it. This record keeping part is the single most important part of you certification. • Be careful what you submit, it could be accepted! In a fit of frustration I set up the the TQACOOCRF (Total Quality Assurance and Compliance with Obsessive Organic Certification Requirements Form) I now have to have this form available for inspection each year.
To summarize then; Organic is noble and the farmers need to be rewarded. We, as roasters owe it to them to protect the certification and to represent the product well. Don’t get caught up in process because it is the equivalent of being mad at the IRS. (You can be mad and dismayed at the bureaucracy, but shut up and pay
So what does ‘don’t cross contaminate’ mean? Apparently chemicals can leap from bean to bean rendering them poisonous. If that is not scary enough, chemicals can survive in a 500 degree roaster between batches and stink up your pristine organic coffee so you must waste some just to be safe in a thing called a purge roast. GIVE ME A BREAK! The part about process is a pile of poo set up so inspectors have something else to charge you for in the name of safety.
your taxes.) If the processing part gives you fits, (like it did me), then you will spend years trying to complete the process, (like it did me). Once I figured out my real role, the process was over in 3 weeks because now I wanted it instead of resenting it. Good luck. CT Rocky Rhodes is the founder of Rocky Roaster, a wholesale roaster and retailer. Rocky sits on the Executive Council of the Roasters Guild, is a certified Q-Grader and teaches classes on roasting and cupping.
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October 2008
CoffeeTalk
Kenya AA supplied by Moledina QuickLabel’s Vivo! label printer Commodities wins first place at now prints 50% faster Pacific Coast Coffee Assoc- QuickLabel Systems, a Product Group of Astro-Med, Inc. (NASDAQ:ALOT) iation cupping competition. today released a new, higher-speed
JavaMania introduces new holiday flavors
Unic hires Director of sales and marketing for Northwest
Deck the Halls; sweet, creamy white chocolate with the cool taste of mint. Frosty’s Favorite: spicy cinnamon and nuts with a creamy finish. Jingle Bell Java: a favorite holiday combination of caramel and vanilla, with a splash of rum. Christmas Cookie: creamy and sweet, like a freshly baked cookie. Reindeer Rum: a splash of rum flavor to add a kick to your coffee. Call 888-280JAVA for free samples and information.
Unic USA is taking another step towards growing its presence in the U.S. market, by hiring a director of sales and marketing for the Northwest area. Anastasia Chovan, the newly hired director of sales and marketing, has been working within the coffee industry for 12 years, started as a barista at Stauf’s Coffee Roasters in Columbus, OH in 1996. Loving the coffee industry so much she moved to Seattle, WA in 2000, where she worked as a Northwest Regional Manager for Espresso Specialists. After 10 years of working with coffee in one form or another, she joined Unic because Unic is committed to providing solutions to the coffee and food service industry. For more information visit www.unic-sa.com.
Latte art champion wins after eight times at counter The Millrock Free Pour Latte Art Championship, a Coffee Fest highlight, draws competitors from around the world and this year’s contest was no different. Baristas traveled from Russia, Canada, Japan, Australia, and all regions of the United States to compete for the artiest drink. And, after eight shots at the counter, eight tries that didn’t even yield a chance at the finals, Hiroshi Sawada, from Caffee Milkart in Tokyo, Japan, cruised to a first place finish and finally cemented his position as the world’s top Latte Artist. To top off his win, Sawada turned around and donated his earnings to Coffee Kids, a nonprofit organization whose mission is to help coffee farming families improve the quality of their lives. For a complete list of winners visit www.coffeefest.com.
A sample from Kenya’s Gatomboya factory submitted by Moledina Commodities, Inc., edged out 35 other samples entered in the 8th Annual Pete McLaughlin Cupping Competition organized by the Pacific Coast Coffee Association (PCCA). The sample was selected by 41 expert cuppers during the competition on May 22, 2008, at The Annex warehouse in Hayward, California. The Gatomboya Factory is situated in Nyeri district of Central Kenya region. It is one of the four factories belonging to the Baricho Farmers Cooperative Society Ltd. The Gatomboya factory has consistently produced some of the finest coffees from Kenya for the past twenty-five years. For more information visit www.moledina.com.
JAVA-GOURMET Rub silver finalist in 2008 NASFT sofi awards JAVA-GOURMET’s JAVA RUB Sicilian Citrus has been chosen as a Silver Finalist in the category of Outstanding Shelf-Stable Foodservice Product. JAVA RUB Sicilian Citrus is a blend of Italian espresso, lemon and orange zest, garlic, basil and sea salt for a taste of Mediterranean sunshine in every bite. Perfect on grilled chicken, shrimp and vegetables or blend with olive oil for an exceptional bread dipper. JAVA RUB Sicilian Citrus was one of only 141 products among more than 1500 entries in 31 categories to achieve Silver Finalist status. JAVA RUB Sicilian Citrus is available for purchase from www.java-gourmet.com.
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version of its popular Vivo! short-run digital color label printer. The Vivo! now prints at a speed of 3 inches per second, a 50% increase in speed over the previous Vivo! model. The Vivo! is an electrophotographic digital label printing system that prints photoquality color labels on roll-fed label stock, allowing on-demand label printing with variable label content, including photos, graphics, and barcodes. The toner-based Vivo! prints labels on-demand, allowing manufacturers to quickly label their products according to sales orders. For more information visit www.QuickLabel.com.
October 2008
CoffeeTalk
Solo’s quality stacks up with BaristaWorks.com introduces Franke Coffee Systems redesigned Dome Lids new Bare™ cups from Solo introduces new Sinfonia 1-Step As operators strive to increase their operational efficiencies, Solo® is supporting this by offering a new line of Redesigned Dome Lids. The new design also provides best-in-class quality and superior contact clarity to showcase premium cold beverages. With improved stacking, the Redesigned Dome Lids reduce tipping and waste, minimizing product cost for the operator. Tighter nesting prevents lids from sticking together and facilitates easier dispensing. Additionally, their smaller case cube requires less storage space on the shelf. For more information on Solo® Redesigned Dome Lids or a product presentation, please call Solo Cup Company at 1-888-488-7539.
BaristaWorks.com announced the addition of the new line of recycled content Bare™ cups from Solo Cup Company to their product assortment. Bare™ cups are available in both paper hot cups with 10% recycled content and plastic cold cups with 20% recycled content. The Bare™ paper hot cups are available in 4, 8, 12, 16 & 20 oz sizes while the plastic cold cups are available in 12, 16, 20 & 24 oz sizes. Both products use standard Solo brand lids and have an attractive environmentally oriented, graphic design. For more information visit www.BaristaWorks.com.
Franke Coffee Systems North America, the leader in superautomatic espresso machines, introduces a new Sinfonia 1-Step superautomatic espresso machine. The new model features a wider side refrigerator that can hold two one-gallon milk jugs and accommodate two different milk types. This unique 1-step feature allows customers to choose their milk type while reducing product waste and error. The new refrigerator also features milk level monitoring, digital thermostat and temperature control and a small footprint (13”). The wash, rinse and sanitize cleaning system ensures daily hygiene, safety and peak performance. As with
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all Franke Sinfonia models, two stainless steel boilers and burr grinders are standard. Contact Franke Coffee Systems at 800.367.0235 to order yours today.
john conti® Coffee Company acquires Refreshment Service The john conti Coffee Company importer and roaster of specialty coffees, and premium teas has purchased Louisville based Refreshment Services of America (RSA). RSA operates 700 coffee and bottled spring water accounts throughout the metro Louisville marketing area. With this acquisition, john conti Coffee Company becomes the third largest bottle water company in Kentucky. For more information visit www.johnconti.com.
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Last August, Grindmaster was inadvertently left out of the Big Coffee article written by David Haddock. However, a photo of one of their products was unfortunately used as an example of Haddock’s image of a ‘scourge’ of the coffee industry. To correct this, CoffeeTalk has given Grindmaster the opportunity to showcase their Barista Series Urn. – Miles Small
Big Coffee; Options!
Advertiser Listing Company .........................................Phone .......................Web Page ........................Page # Allann Bros. Coffee Co., Inc...............................541.812.8000 ..................www.allannbroscoffee.com...................................30 Astoria-General Espresso Equipment Corp. .........336-393-0224 ..................www.astoria.com .................................................30 Avalon-Whole Bean Single Cup Brewers.............800.561.6162 ..................www.cafection.com................................................6
Commercial coffee urns are the scourge of coffee? To the coffee professional; not!
Bodum USA, Inc.................................................877.992.6386 ..................www.bodumusa.com.............................................30
On May 3, 2008, Grindmaster Corporation unveiled, at the premier coffee event of the coffee industry; the SCAA show in Minneapolis, MN, a state of the art brewing system. Barista Series Urns, specifically, model PB-8303E: PrecisionBrew digitally controlled, 3-liner, 3-gallon, commercial coffee urn. With 3-liners come two spray arms for simultaneous brews. PrecisionBrew gives the operator unprecedented brew process control and holding control features! With the storage jacket of approximately 25 gallons, this urn allows the operator to choose any brew temperature within the ideal temperature range of 195 to 205F. This insulated jacket maintains the water temperature at 1F of set point. Enabling the Low Temp No Brew feature on the control, will not allow the brew process to commence until water has reached set point. The PrecisionBrew controller features precise control of contact time process via: • Pulses: Use none or up to 6 pulses. Operator programs on and off time of pulses. • Spray over rate: Use one of three orifices to select spray over rates: 1.07 oz/sec., 1.28 oz/sec., 1.52 oz/sec. (It takes less than 30 seconds to change from one orifice to another). • Bypass: Use the manual bypass valve to control contact time. Once the coffee is brewed in the closed brew chamber, it is maintained in the dual-wall, insulated liner which maintains the brewed coffee approximately 20F below jacket temperature set point. If jacket temperature is set at 200F then a near perfect holding temperature of 180F will be achieved. To maintain the undissolved solids in suspension and to maintain temperature equilibrium of the coffee in the liner the automatic air agitation system gently stirs the brewed coffee with air bubbles for 20 seconds every 4 minutes; a feature no other coffee holding system can provide. (Both the length and frequency of automatic air agitation are programmable.) This feature ensures the last cup served will have the identical temperature and composition as the first cup. Sight gauges do not exist on this urn! They are replaced with individual, 8LED vertical light graph for each liner. Using a pneumatic/electronic sensor array that converts the varying pressure of the liner volume to a bright, easy to read, vertical LED graph to display the volume of coffee in the liner in 1/8 volume increments. The system can be calibrated to display 1/8’s of the largest brew volume, in the bar graph. The stainless steel, 12 inch diameter, 5 inch deep brew basket is more than large enough to accept a generous two pounds of coffee for a 3-gallon batch. Each liner is capable of three, independent brew volumes; each having its own brew sequence. Thus an operator may brew as little as a gallon using the optional batch brew basket utilizing 14 X 6 filters. This brew basket maintains proper bed depth and brews excellent low volume batches with the aid of pre-infusion/pulses to control contact time. The Barista Series Urn is also equipped with an Energy Savings feature; each day of the week can be individually programmed to heat up the urn at the start of the day and to turn off the urn at the end of the day; no wasted energy during closed periods. This urn also has audio feedback alarms; at the end of the brew cycle, at the end of coffee holding cycle, and at Low Temp No Brew. Each has a unique audio signal identifying each event. Audio volume is adjustable in 25% increments. The main display for the PrecisionBrew control features (4) 8-segment LED’s. The display can be programmed to either continuously display time of day or jacket temperature. Using the up and down buttons all programming is achieved from the front of the urn. The brightness of all LED’s can be adjusted in 25% increments. This controller has an array of self diagnostic features allowing easy identification of faulty components. Barista Series are available in single, double and triple liner configurations and are sized in 3, 6 and 10 gallon liners. Urns are equipped with 15kW of heating capacity. This provides 45 gallons of coffee per hour, assuming a 140F temperature rise. Other Grindmaster brewing systems are capable of producing 160 gallons of coffee per hour and are capable of holding up to 160 gallons.
Boot Coffee Consulting & Training.....................415.380.1999 ..................www.bootcoffee.com ...........................................29 Brewed Behavior................................................913.940.9652 ..................www.brewedbehavior.com....................................30 BriteVision .........................................................877.479.7777 ..................www.britevision.com ............................................20 Bunn-O-Matic Corporation..................................800.637.8606 ..................www.bunn.com.....................................................11 Cablevey............................................................641.673.8451 ..................www.cablevey.com.................................................9 Cafe de El Salvador............................................503.2267.6600 ................www.salvadorancoffees.com ................................17 Café Femenino Foundation .................................360.666.8725 ..................www.cafefemininofoundation.org .........................29 Cafetto USA ......................................................877.263.2567 ..................www.cafetto.com.................................................30 Capitol Cups ......................................................334.321.3302 ..................www.capitolcups.com...........................................26 CE Organics .......................................................604.607.1208 ..................www.privatelabelsyrups.com ..................................2 Cimbali USA, Inc................................................312.265.8100 ..................www.cimbali.us ....................................................30 Coffee Fest........................................................800.232.0083 ..................www.coffeefest.com ............................................23 Coffee Holding Company....................................800.458.2233 ..................www.coffeeholding.com .......................................13 Coffee Inventions...............................................949.360.8032 ..................www.coffeeinventions.com...................................27 Comfort Grip Wrap.............................................312.337.0072 ..................www.comfortgripwrap.com ..................................27 Costellini’s .........................................................888.889.1803 ..................www.costellinis.com.............................................26 Crossroads Espresso..........................................541.344.4600 ..................www.coffeestuff.com.............................................5 Da Vinci Gourmet Syrups ...................................800.810.3752 ..................www.davincigourmet.com.....................................32 Design & Layout Services ..................................800.471.8448 ..................www.designlayout.com.........................................30 Double Team Inc................................................650.997.3168 ..................www.double-team.com .........................................27 Eagle Web Press ................................................800.800.7980 ..................www.eaglewebpress.com .....................................26 Ella Scones ........................................................866.634.7968 ..................www.foodengr.com...............................................27 Entner-Stuart Premium Syrups...........................800.377.9787 ..................www.entnerstuartsyrups.com...............................30 Everpure ............................................................800.323.7873 ..................www.everpure.com...............................................30 F. Gavina & Sons...............................................800.428.4627 ..................www.gavina.com............................................13, 19 Filter Lid, LLC.....................................................800.246.0375 ..................www.filterlid.com ...................................................3 First Colony Coffee & Tea .................................800.446.8555 ..................www.firstcolonycoffee.com..................................19 Flair Flexible Packaging......................................920.574.3121 ..................www.flairpackaging.com.......................................30 Flavor Shot ........................................................800.597.2326 ..................www.flavorshot.net..............................................27 GeoPak Imports .................................................707.935.8439 ..................www.geopakimports.com......................................21 Globex America..................................................214.353.0328 ..................www.cavallinicoffee.com......................................30 Great Northern Coffee Company........................800.216.5323 ..................www.greatnortherncoffee.com .............................19 Honey Smoked Fish Co. .....................................303.674.4636 ..................www.honeysmokedfish.com..................................29 Java Jacket.......................................................800.208.4128 ..................www.javajacket.com ............................................15 JavaMania Coffee Roastery Inc. ........................815.885.4661 ..................www.javamaniacoffee.com.............................19, 26 Katri Inc.............................................................877.231.3470 ..................www.katriinc.com.................................................21 Latitude 23.5 Coffee & Tea...............................877.260.9212 ..................www.latitudecoffee.com.......................................19 Michaelo............................................................800.545.2883 ..................www.michaelo.com...............................................17 Millrock .............................................................800.645.7625 ..................www.millrock.com............................................7, 70 Mont Blanc Gourmet..........................................800.877.3811 ..................www.montblancgourmet.com................................23 Mountain State Golden Roast, LLC ....................303.868.4454 ..................www.msgoldenroast.com......................................27 QuickLabel Systems...........................................877.757.7978 ..................www.QuickLabel.com ...........................................21 Service Ideas, Inc...............................................888.999.8559 ..................www.serviceideas.com .........................................30 Silver Cup Coffee...............................................800.311.7275 ..................www.silvercupcoffee.com.....................................21 Stauf’s Coffee Roaster ......................................800.778.2837 ..................underconstruction..................................................19 StixToGo ...........................................................800.435.6789 ..................www.stixtogo.com................................................31 The Coffee Calendar ..........................................612.721.5491 ..................www.thecoffeecalendar.com ................................29 The Good Cow Company....................................208.884.8654 ..................www.goodcow.com ..............................................15 The San Francisco Chocolate Factory ................415.677.9194 ..................www.sfchocolate.com ..........................................26 Torn Ranch........................................................800.721.1688 ..................www.tornranch.com .............................................17 Twist Stir ..........................................................800.597.2326 ..................www.twiststir.com...............................................27 US Roaster Corp./Roasters Exchange.................405.232.1223 ..................www.usroastercorp.com.......................................27 Vita-Mix Corporation..........................................800.437.4654 ..................www.vitamix.com/foodservice ..............................30 Wega USA .........................................................336.662.0766 ..................www.wegausa.com ..............................................13
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