April 2013 by CoffeeTalk Magazine

April 2013

Vol. XXVI No. 4

www.CoffeeTalk.com

See SCAA & NAMA Exhibitor Listings page 26

NAMA in Costa Rica page 14

Single-Serve Coffee Makers: Living Life One Cup at a Time

Latin American Coffee Market 2012/2013

Coffee of Grace

HNCT, LLC 25525 77th Ave SW Vashon, WA 98070

7 10

Coffee improves lives

$4.75 Per Issue â&#x20AC;˘ Complimentary to Coffee Professionals

This Month:

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Contents

Coffee of Grace The View Calendar

Single-Serve Coffee Makers: Living Life One Cup at a Time

NAMA in Costa Rica

Grass Roots Marketing and the Cost of Shoe Leather

A Master's In Coffee

7 Coffee of Grace

10 Single-Serve Coffee Makers: Living Life One Cup at a Time

Part 3

10 Tips to Jumpstart Your Café Success

TIP 3

Retailer / Roaster Profile Take a Good Sip of Boston

24 Latin American Coffee Market

Instilling a Commitment of Sustainability from the Beginning

A Responsible Stevia Industry

24 26

Latin American Coffee Market SCAA Listings

Cervical Cancer Prevention Campaign Recognizes International Women's Day

Imagine a Coffee Industry Without Women

Coffee Market in Russia:

Foreign Companies' Investments Provide Growth

Mother Parkers Innovates With New Coffee Degassing Valve

36 44

News Bites Advertiser Index

Who We are Owners

CEO/Publisher/Advertising Director Kerri Goodman-Small, ext 1 | 877.426.6410 | 206.795.4471 kerri@coffeetalk.com Editor-in-Chief Miles Small, ext 2 | 206.795.2835 miles@coffeetalk.com

International Development Rocky Rhodes, 818.347.1378 rocky@coffeetalk.com

Design

Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Administrative

Administrative Director, Accounting, Subscriptions Sandra Hundacker, ext 4 sandra@coffeetalk.com

Mailing Info

Feature

NAMA in Costa Rica 4

Luz Marina Trujillo Stewart and Jim Stewart in Costa Rica

Mail: HNCT, LLC, 25525 77th Ave SW Vashon, WA 98070 Phone: 206.686.7378 Fax: 866.373.0392 Web: www.coffeetalk.com

Disclaimer

CoffeeTalk 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. Postmaster: Send address changes to HNCT, LLC, 25525 77th 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 x1 or subscribe online at www.CoffeeTalk.com. Copyright © 2013, HNCT, LLC, All Rights Reserved

April 2013

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“

It was September of 2011 when this all started. I had the pleasure of meeting President Kagame of Rwanda at an intimate gathering at a friend’s house. I had never heard anyone, in politics or not, speak so passionately about his people and his country. The simplicity he spoke was inspiring.” This led Grace Hightower De Niro to meet with the Rwandan ambassador in New York to learn more about Rwanda and its people. Of course, one of the first things to come to mind in conversations on Rwanda is the genocide only a few decades ago. The ambassador’s wife touched Grace with this phrase… “They had to move on.” Grace had asked… “How do you move on with someone who is standing next to you who has killed your parents, or maybe your child or siblings?” The ambassador’s wife responded, “It’s simple. You either choose to live or not live.” Grace continued, “For me that stuck with me because I know that we have a great deal of challenges here in America and we think our challenges are so monumental (and some are), but nothing by comparison, with what they have gone through. It really started to make me think about my personal life and come to some realizations about living. These people really do live. They really do live in the moment.” This spurred Grace on to continue her quest. Though coffee had not been the focus of her thoughts initially, she told me, “Rwanda got into my spirit, into my soul.” A friend of hers recommended she get into coffee. “Really?” was her surprised response. Grace continued brainstorming with the Rwandan ambassador. “He explained to me there would be a lot of benefits for education and healthcare by working with Rwandan coffee farmers.” She had never tasted Rwandan coffee and was recommended by the ambassador to try the Rwandan cafe in New York called “Bourbon Coffee.” Though she was not familiar with the cafe, her husband was. Grace continued, “Something just stuck with me. I had seen the movie, “Hotel Rwanda,” which also stuck with me, long before my meeting the president and my heart went out. I couldn’t quite fathom, how could this happen? And the world didn’t really stop it. That got into my soul as well.” “I came to realize that it is far more rewarding to work your land with your hands than to accept handouts. One of the things I was really impressed with was when President Kagame said he did not want his county to be dependent upon aid. He wanted trade. I like that idea. I think empowering people is the way to go. I don’t think you empower people when you give a handout.” “My vision with the coffee project (and there is something added to it every day) is that I would like to see women and more young girls given the opportunity (not excluding males) to do business, to learn, to be educated, to have vision, to have voice.”

In the short time Coffee of Grace has been purchasing coffees and paying premium prices more than 9,000 coffee families have been impacted. “We were told by the people in Rwanda that the sale of the coffee had helped build the local school.” Grace focused on trying to find washing stations and farmers that are providing [social] services. However, she did emphasize, “Quality comes first. It has to be quality certified by us, meaning it has to be something we would want to personally consume. All of the coffee is Q-Graded at 85 or above.” Throughout this journey in coffee, Grace has insisted on two guiding principles: “The quality had to be really, really good. And it had to be sustainable.” When asked about expanding beyond Rwanda, Grace shared, “I am very open to working in other coffee origins and especially working with women farmers in these countries.” Her parting thought was, “I would like to achieve success, sustainability, economic investment, social awareness, and a new way of doing business while having a fabulous time. It is a little bit of fun, and a little scary.” About Grace Grace Hightower De Niro is an American mother, philanthropist, actress and singer. As a board member of the New York Women’s Foundation and a member of the International Women’s Coffee Alliance, Grace strives to empower women and their communities to achieve meaningful and sustainable lives through their work. Grace’s love of coffee and dedication to empowering women worldwide led her to launch “Grace Hightower & Coffees of Rwanda,” with the mission of enhancing the lives of the Rwandan people by providing opportunities to market their unique products to the world. Grace also serves as a board member of the New York Fund for Public Schools, as well as a member of Ronald Perlman’s Women’s Heart Health Advisory Council. The New York Women’s Foundation and the American Cancer Society of New York City have honored her for her work and dedication. Grace resides in New York City with her husband, actor Robert De Niro, and their two children.

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Kerri Goodman-Small & Miles Small

The View S

ustainability and the road to meaningful working relationships with growers in countries of origin is clearly the topic of the day throughout the coffee industry. The foundation for this focus is obvious – ensuring a reliable supply of quality coffees, predictable business modeling, and so forth. The hard part seems to be defining the meaning of sustainability within an individual’s ethical context. It seems to me that the only acceptable definition of sustainability is a business model that ensures economic stability and prosperity for all partners in the supply chain. But then again, it also seems obvious to me that the idea that growers are our equal partners and therefore they are worthy of equal consideration and support within our business models. This is apparently not universally accepted. At a round table I attended at the Roaster’s Guild last summer, the topic was sustainability. The room leader stated that, “The only acceptable definition of sustainability was environmental sustainability, as you all know!” setting the tone of the discussion, any mention of economic sustainability was not considered. Now clearly the moderator was imposing his agenda on the room and far be it for me to criticize anyone for imposing their own agenda, I do it every month in this editorial. However, this idea – that the only acceptable definition for sustainability was environmental policy – was so outside my worldview that I ultimately left the room. The natural extension of the notion that the only usable definition of sustainability is environmental sustainability is a lovely idea – great swaths of land dedicated to agriculture being allowed to return to natural forest land and jungle, human impact reduced to zero, flora and fauna happily eating and being eaten under crystal clear skies is a beautiful thing – and completely imperialistic. Taken to the logical conclusion, this guy at the Roaster’s Guild, who is a roaster for a large company, was saying in a single stroke that it is okay to impose environmental policies that destroy the way of life

of vast numbers of people while at the same time ensuring the end of coffee production and forcing massive population relocation. All of this was based solely on the decision of folks in consuming countries. Interesting, albeit short sighted, worldview. We make greater demands upon growers for quality and care while pulling the pricing rug out from under them and, when they strive to perform to our wishes in spite of financial difficulties, we switch to cheaper beans or different species in the interest of ensuring our bottom line. So here is the thing. Are we as an industry willing to accept growers as equals in all ways, or will we continue to treat growers like indentured workers who have no choice but to sell us “our” coffee at the price we want? Do we think that growers are smart when they hold back shipping green beans until the market rises to an acceptable price, or do we think of them as rebellious and ungrateful? Are we worried that the soft dollar trading against our grower’s local currency is cheating the grower or do we secretly think that we scored because we got our coffee for less than we should have? Now we are in the middle of the tradeshow season with sustainability being a main topic of discussion. Just returning from the National Coffee Association, discussions on sustainable business models were dominant. And in a couple of weeks, the SCAA will take up the question. The roadblocks that both these associations face is that they are “trade associations.” By definition, they represent the commercial interests of their members. The problems start to develop when the inference is that economic sustainability is exclusive of environmental, or health, or property rights, or social, or any other form of sustainability. It is not! Instead, an effectively sustainable model must incorporate all these and more.

I think it is time for a new idea, I believe that importers, countries of origin, NGO’s, roasters both big and small as well as indie chains and multi-nationals need to reassess the fundamentals of our procurement models and the ways we interact with the communities and countries from where our coffee comes. I think we need to remove the restraints created by our commercial enterprises that form a natural barrier to finding holistic sustainable solutions to the issues facing our grower-partners and their communities. We must develop a means of acting “pre-commercial” in cooperation and in tandem with each other to form permanent solutions to the grave questions we face as an industry. Growers have done all they can and now they are becoming angry and disenchanted. Isn’t it about time we in the consuming world started to show some leadership? Some backbone? How many of us complain about the predatory buying practices of Wal-Mart and yet we behave the same way with our most important vendors – coffee growers. Roasters: Stop playing the system. Step up and start paying a fair price to the growers – a price that is not determined by commodity traders on a computer trading space, but is based on common sense and our own intuition. Café owners, demand that your roaster do the right thing, then honestly tell your customers about your plan and that it may raise the cost of a shot by five or six cents. They will understand and even be proud to be your customer. So in the end, let’s be honest. Let’s not take the path of least resistance. Let’s not accept the conventional wisdom. Let’s do the right thing. Simple, and in the end, simply sustainable. I hope to look deeper at the concept of “precommercial” cooperation and how it would work next month.

Calendar

Apr. 10-14

SCAA Event 2013 - Boston, MA

Jun. 4-6

International Food Exhibition - Guangzhou, China

Apr. 12-15

ACF Western Regional Conference - Coeur d’Alene, ID

Jun. 5-8

UBC Indonesia - Surabaya, Indonesia

Apr. 21-22

The Northwest Foodservice Show - Portland, OR

Jun. 7-9

CoffeeFest - Chicago, IL

Apr. 22-28

UK Coffee Week

Jun. 7-9

World Tea Expo - Las Vegas, NV

Apr. 24-26

NAMA OneShow - Las Vegas, NV

Jun. 23-24

SW Foodservice Show - Dallas, TX

Apr. 25-28

The London Coffee Festival - London, UK

Jun. 30 - Jul. 2

Summer Fancy Food Show - New York, NY

Apr. 27 - May 5

Ka‘u Coffee Fest - Ka‘u, Hawaii Island

Jul. 21-25

ACF National Convention - Las Vegas, NV

Apr. 28 - May 1

ACF Central Regional Conference - Little Rock, AR

Aug. 18-20

Western Foodservice Show - Los Angeles, CA

May 18-21

NRA Show 2013 - Chicago, IL

Aug. 18-20

Ultimate Barista Challenge USA - Los Angeles, CA

May 23-26

Melbourne International Coffee Expo 2013 - Melbourne, Australia

Aug. 28-31

INTERFOOD INDONESIA 2013 - Jakarta, Indonesia

Sep. 10-11

11th Edition Expovending & OCS - São Paulo, Brazil

April 2013

Single-Serve Coffee Makers: Living Life One Cup at a Time by Richard Stein

ingle-serve coffee brewers are an intelligent alternative to drip coffee machines in many situations. They can provide a fresh cup of coffee whenever you desire, with very minimum mess and no fuss. Whether in the office, at home, in hotels or in cafes, single-serve brewers are a great way to go for valued convenience and consistency. Europeans have been enjoying the advantage of single-serve brewers in their homes and workplace for years. Because of the success there, the single-cup concept was introduced to North America in the 1990s. Since then, single-serve brewers have gradually swept their way into the hearts of American coffee lovers. Keurig has been the most popular manufacturer to successfully introduce a single brew machine to American consumers. Green Mountain Roasters developed and marketed the K-Cup for use with the Keurig machine, allowing single cups of coffee, tea and chocolate to be brewed one at a time. Wilbur Curtis, Tassimo, Belmoca, Bunn, Senseo, and Krups, along with others, have entered the market with their own brewers and systems. Eric Lightheart from Canterbury Coffee, distributor of Singolo machines, says that the business has been booming and single-serve is one of the few industries in the coffee market that has so much growth. Spencer Turer from Coffee Analysts agrees, stating “everyone expects the market to continue to grow and expand.” Ease and speed are key features of a single-serve coffee maker. You simply insert the container into the machine, add water, press a button. “Presto!” In just a few minutes you have a delicious brew of fresh, quality coffee with minimal mess. Don Melanson from Tassimo says that consumers look for a consistent cup of coffee prepared fresh one cup at a time just for them. Quality as determined by the individuals and taste preference is also important.

What’s the Difference Between a Coffee and a Latte? Other Brewers Have No Idea.

The Daily Grind

A huge portion of coffee consumed on a daily basis is in the office, mostly serviced by OCS (Office Coffee Service) companies. OCS brewing technologies have advanced considerably over the years. For instance, Tassimo offers either a high-capacity T-300 brewer or the more compact T-65 CUL brewer for offices that feature scannable T-discs and contain a precise amount of premium ground coffee, tea or chocolate. Mother Parker’s RealCup™ capsules are 100% compatible with K-Cup single-serve brewers and available to Office Coffee Services operators in a variety of coffee and tea blends. The fastest growing product line for Pod Pack is their OCS focused line-up of pods. These pods can produce the highest quality coffees for any single-cup delivery system. Home Sweet Home

The market for single-serve brewers reaches those who enjoy the convenience of brewing a smaller serving of coffee, whether they live in a small apartment and don’t have room for a large drip machine or only brew coffee for one or two people in the morning before work. In today’s economy, many people are on a budget, and making coffee at home means saving money compared to regularly going to the coffeeshop. Many people enjoy one cup of coffee at a time, where they believe that making any more would just be wasteful. Although drip machines are still the dominant method of brewing, single-serve machines are picking up in the home market. Brant Curtis from Wilbur Curtis believes that in the home market, “convenience is king.” But, he adds, “If you are looking towards single-cup options in retail establishments, quality is king.” The French Press is one of the most popular methods of brewing coffee and is an alternative to automatic single-serve machines in homes. Thomas Perez says that Bodum’s single-serve brewers range from their entry-level French Presses such as the Chambord to top brands like the Columbia. Aerobie, Inc. also makes a product similar to a french press with its AeroPress. “Consumers who buy the AeroPress love the AeroPress,” says Alex Tennant. “Retailers that sell the AeroPress will have happy customers, which are repeat customers.” cont. on page 12

TASSIMO PRO knows how to brew the perfect cup of coffee, tea, hot chocolate, espresso, cappuccino, latte or mocha – and uses only real liquid milk and real chocolate syrup. Not powders. Clearly, the barcode brews it better.

T-300

To learn more, stop by NAMA booth #830 or visit tassimopro.com.

10 April 2013

Single-Serve Coffee Makers On the Road and Abroad

Retailers are using consumer machines because they are low volume and don’t have any waste. Spencer Turer explains: “Look at it from the perspective of the retailer – a pot of coffee can sit on the burner all day long. If you serve it, you are giving someone a bad cup of coffee. By switching to a single-serve brewer, they can increase their cost of goods per cup per serving but decrease waste.” If you can manage brewing, you can make a great cup. But, if you mess up the process, it is easy to make a bad cup of coffee. When using single-cup brewing systems in a closed system, it eliminates the possibility of making that bad cup of coffee.

What’s the Difference Between a Coffee and a Latte? Other Brewers Have No Idea.

Wilbur Curtis delivers a high-end machine designed with the customer’s success in mind. The Curtis Gold Cup Brewer “delivers a Golden Cup of coffee with fresh ground coffee,” says Brant Curtis. You can even change the water temperature on the device.

TASSIMO PRO knows how to brew the perfect cup of coffee, tea, hot chocolate, espresso, cappuccino, latte or mocha – and uses only real liquid milk and real chocolate syrup. Not powders.

Belmoca makes luxurious espresso single-serve machines that are available in silver, red, or black.

Clearly, the barcode brews it better.

Hotels are a perfect platform for single-serve coffee. People usually drink just one or two cups of coffee in their rooms, so having a drip machine is wasteful – people end up tossing out much of the coffee they make. Hotels can benefit because they save on energy and labor costs. Pod Pack, for instance, sells In-Room single cup coffee pods. Besides producing higher cup quality, the pods are compostable. Mother Parker’s Single Serve Pods are also ideal for hotels. The Brews You Get!

Once you have your single-serve brewer, where do you get the coffee, tea or chocolate? K-Cups, discs, capsules and pods: What is the most popular form for making a single cup? “I guess K-cups for filter coffee and paper pods for espresso.” says Bob Melikian of Automatic Brewers and Coffee Devices, Inc. There are many options for making a convenient and high quality cup of coffee and that is good for the consumer. Thomas Martin from Pod Pack says that “A pod is less messy and easy to dispense of – and in addition, Pod Pack pods are biodegradable. Pod Packs are convenient and deliver a fresh brewed coffee one cup at a time.”

T-300

Upshot is an eco-friendly, single-serve filter that is compatible with Keurig® and other single-serve brewers meaning roasters can package their own coffee in K-Cup compatible brewers. At Belmoca, they use freshly roasted Arabica coffee that is immediately cased in a diamond-shaped aluminum capsule. The rich aromas and 180 unique tastes are optimally stored in this unique capsule, guaranteeing freshness. Automatic Brewers and Coffee Devices, Inc. converts roaster’s coffees into single cup servings – for example, PodPerfect paper pods and SingleCupper recyclable filters, that end-user customers brew in their Keurig/K-Cup compatible brewers. The RealCup™ portfolio from Mother Parkers includes a wide variety of highquality single-serve coffees and teas that meet all consumer taste profiles. While they may never take over drip machines, single-serve brewers are here to stay. They deliver excellent quality and convenience.

12 April 2013

To learn more, stop by NAMA booth #830 or visit tassimopro.com.

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NAMA in Costa Rica by Miles Small

e have been to Costa Rica so often that it is almost a second home to CoffeeTalk. I certainly would not say that we are jaded by the place, there is always something new waiting to transport your mind or spirit into this amazing tropical paradise. When we had the opportunity to lead a group of 56 industry leaders and their families to Costa Rica for an intensive introduction to specialty coffee, we were confident that we could pull it off. Little did we know that as we led this group we would also be transformed. The group was the board of NAMA (The National Automated Merchandising Association) and their families as well as NAMA members and OCS operators. Most of the participants on the trip had never been to a coffee growing country and some knew nothing at all about coffee. (They focus on the Vending side of the business.) Those of us who have been to a country of origin remember that first time we discovered coffee. For many of us it was a life-changing event! Now consider what it would be like to have 56 highly intelligent, enthusiastic, corporate leaders from some of the largest food and beverage companies in North America on the bus. Truly amazing and in the end a rich and empowering experience for Kerri and I as we saw coffee for the first time once again through their eyes and questions and excitement. For our part of the itinerary, we knew that less would be more. So rather than visiting several farms, we decided to visit one farm and deeply immerse ourselves in the farming operation as well as the processing and business side. We chose the beautiful single estate farm operated and family-owned by Luz Marina Trujillo Stewart – the Finca Santa Elena in Tarrazu. Beautifully situated above 1500 meters with 750 ares in coffee cultivation, Santa Elena is one of the oldest estate farms still operating in Costa Rica. Purchased by Luz Marina’s father and Uncle, who also owned farms in Colombia, Luzma took over the operation while in her twenties and has been solely responsible for the farm management and operation of Santa Elena for longer than I should say. This farm also includes a large beneficio primarily for processing the farms coffees as well as a dry mill. Santa Elena is vertically integrated so that the cherries grown on the farm are processed on the farm; dried and rested on the farm; and ultimately bagged and containerized at the farm’s loading dock.

When the locking seal is applied to the full container the buyer knows that the entire container only holds Santa Elena’s prized specialty estate coffee. Because of the complex and varied operations of the farm and beneficio, this was the perfect place to bring a bus of 56 folks and provide a detailed coffee farm experience. Beside the farm and processing facility, Santa Elena also has an extensive nursery operation, a large vermiculture (worms) composting operation, active social responsibility programs, and community health, education, and social outreach programs. The tour participants from NAMA where able to totally immerse themselves in the farm operation under the sparkling and energetic direction of Luz Marina Trujillo Stewart and her farm staff. The following day we travelled to CICAFE, the national coffee research and experimentation facility just outside of San Jose in Heredia. Operated by ICAFE (The Institute of Coffee) was founded in May 1997 in order to consolidate agricultural and agro-business research into a single facility. ICAFE and CICAFE are responsible not only for research in the coffee sector but also maintenance and enforcement of Costa Rica’s unique method of ensuring fair and ethical transparency and compensation for all parties throughout the supply chain. CICAFE tests new technologies utilizing the latest farm and processing equipment and scientific methods from all industries and then provides information to growers in all eight key growing regions of Costa Rica. In addition, CICAFE operates a 10-acre farm for new varietal development as well as certified seed stock cultivation for farmers. By focusing on these two venues, we were able to provide a great deal of depth without a great deal of travel. Upon returning to the Los Suenos Resort outside of Jaco, Costa Rica, the participants had a solid base of knowledge of coffee cultivation and the romance and challenges of coffee life in countries of origin. We would like to thank all of the wonderful participants, the staff of NAMA, Luz Marina Trujillo Stewart and her husband Jim Stewart (founder of Seattle’s Best Coffee) and the staff of ICAFE and CICAFE without whom none of this would have been possible.

14 April 2013

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Grass Roots Marketing and the Cost of Shoe Leather by Greg Ubert – Crimson Cup Coffee

s a coffee house owner, you are running a community-based business, where the majority of your customers live or work within a few miles of your shop. To prosper, you need to become involved in your community. That’s why grass roots marketing is so important – and why shoe leather is one of the best investments you can make in marketing your coffee house. Meeting other business owners and building relationships with local schools, or what I call “hitting the pavement,” is a great way to introduce your business to the community, and less expensive and more personal than advertising in the paper or on the radio. You will find that investing a few dollars in printing and your time walking the area, aka “shoe leather costs,” will pay big dividends as you forge and strengthen relationships within your community. After Crimson Cup Coffee House opened in 2007, I spent one day per week for six months visiting businesses within a one-mile radius. I introduced myself, talked about our coffee and passed out special promotional cards offering $1 espresso-based drinks to incent folks to visit. About 20 percent of these cards were redeemed. Our sales continued to grow as we saw new faces become regulars returning for their delicious caffè lattes or mochas. Some coffee shop owners are so nervous about winning customers that they want to hand out free drinks when visiting other places of business. We recommend against this, even in the beginning. People value what they pay for. Giving away your delicious drinks erodes their value in the consumer’s eyes as well as your profits, and most customers know that specialty coffee drinks cost much more than $1. In addition, potential customers need to experience YOUR place of business, and these promotions will get them in your door. Also, never discount drip coffee, which is the most mundane and least profitable drink on the menu. Your goal is to wow consumers with your premium espresso-based drinks and hand-poured offerings. In addition to talking about your new shop, you should listen to the other business owners about their business and the community. Ask how you can help increase their business. Discuss ideas for cross-promotion. Make sure to set up a table or bulletin board in your shop that displays cards and flyers from local business partners. You should also join the local Chamber of Commerce and other business and civic groups, such as a downtown merchants association or Rotary chapter. Then get involved. Volunteer to plan an event that brings more customers into your area. Take advantage of networking opportunities. You will find that you get as much out of your membership as you put into it. While you are hitting the pavement, be sure to stop by local schools and ask how you can help. Hiring high school students for part-time jobs, sponsoring a Little League team, or placing ads (with $1-off discount coupons) in school programs demonstrate that you are involved in the community. Business owners like to talk to other business owners. So, you, as the coffee shop owner, should be the one hitting the pavement and joining business and civic groups. You’ll find that networking with owners of the local insurance agencies, restaurants, retail shops, automotive repair shops, hair salons and other businesses will give you valuable insight into the character and needs of the community. If you are extremely reserved and find it too difficult to interact with strangers, you can delegate hitting the pavement to another employee, preferably someone in a management role. But it is difficult to run a community-based business unless you are involved in the community.

It is easier to delegate residential outreach. Many of the coffee shops we work with have seen great returns from going house to house and leaving

a promotional door hanger announcing their new shop. You can even hire some local high school students to do this as long as they are polite and presentable. Be aware that hitting the pavement sounds easy at first. Once a business starts, however, we have found that a lot of owners get so busy with other issues that this vital effort loses its priority. I fully understand the entrepreneurial struggle of handling multiple challenges and, frankly, hitting the pavement can be very difficult. But, as I discussed in my last column, you need to focus on the big rocks, like marketing, if you want your business to grow and prosper. By being a valuable resource and connecting your business objectives to the community’s needs, you can create a win for everyone. Ultimately, this leads to loyal customers, enhanced reputation, strengthened awareness, and increased sales. Isn’t that worth a little shoe leather? Greg Ubert, founder and president of Crimson Cup Coffee & Tea, has been roasting coffee in small batches since 1991 and has taught hundreds of business owners how to run successful independent coffee houses. The author of Seven Steps to Success in the Specialty Coffee Industry can be reached at greg@crimsoncup.com.

Social Media Best Practices for Roasters CoffeeTalk is working with key industry contacts to conduct a brief survey on your use of Social Media. We want to look at what works for you, what doesn’t, and who is really shining out there in the Social Media world. It is a jungle out there in this new and ever-changing landscape. As I write this, I am in Scottsdale at Infusioncon, the annual conference for the premiere software tool in automated marketing. Social Media is, of course, a hot topic here. After listening to the “Social Media in 5 Easy Steps” by Mari Smith and “Attract Fans and Grow Your List with Facebook Contests” by Preston Smith and numerous other experts, I am more excited than ever about the future of marketing. However, the key is to share this information. So, just like the amazing sharing I have witnessed for seven years now at the SCAA’s Roasters Guild event, our goal is to facilitate that sharing of success, skills, and ideas that work. Thus we have created this brief survey to check out how you roasters are using Social Media, traditionally used in a “B2C” marketing campaign, in a “B2B” way to connect with your retailer customers. If you are a roaster selling wholesale, please take a moment to share your thoughts and success in this less than two minute survey. For all of you who choose to share your thoughts in the survey, you will be the first to receive a full report of the results. And one lucky roaster will also be profiled in an upcoming issue of CoffeeTalk with your success secrets.

April 2013

A Master’s in Coffee

Part 3

by Ashley Prentice

his past month has consisted of various dynamic and interesting courses, as well as some tough exams. We have been learning everything about brewing methods and technologies; chemical compounds present in the bean; and post-harvesting methods. As I mentioned last month, our classroom is located on the premises of illy Caffè. Besides being able to eat the amazing food of the company’s cafeteria, we are very fortunate to be situated in their headquarters as we are exposed to the latest technology and practices of a company that has been run by a family of legendary scientists and innovators. A few weeks ago, for our brewing course, we had the chance to spend an entire week receiving classes at Universitá del Caffé, which is also located at the Illy headquarters. During this class, we were guided every step of the way by a great team of experienced professors and professional baristas that taught us excellent brewing techniques and all the factors involved in making the perfect espresso. I enjoyed our course at Universitá del Caffé so much that I decided to speak with the Director, Mr. Moreno Faina, to get a little more insight on this dynamic program and learn about its inception. The Università del Caffè was first set up in Naples in 1999, and later moved to Trieste, to the Illycaffè headquarters. With 25 branches worldwide, they strive to be “a center of excellence created to promote, support and communicate the culture of quality coffee worldwide, through training.” I am sure I can speak for the whole class in saying that we had a lot of fun practicing our latte art and experimenting with different beverage recipes (Some classmates, whose names I will not mention, had extra fun with all the recipes that involved liquor. Moreover, while most of our professors come from a wide array of participating universities, there are also various industry professionals and illy Caffè employees that bring real case scenarios and experience to the class. Additionally, many of our classes have consisted of learning outside the classroom. In fact, Trieste contains a very important port for Italy and the Mediterranean. This has given us the opportunity to visit a couple of companies such as DEMUS, a decaffeination plant; Sandalj, a trading company; and Pacorini, a worldwide logistics company, which has made our learning experience dynamic, while giving us an inside glance at prestigious companies that operate within the coffee industry. This past month, we also had the honor of receiving classes with Sunalini N. Menon, an amazing teacher and passionate woman from India. Sunalini is the founder of a consultancy firm based in Bangalore called Coffeelab Private Limited. She taught us about post-harvesting processes as well as sorting and cupping defects. Her class was not only informative, enjoyable, and insightful, but without knowing, Sunalini also showed me what you can achieve when you are truly passionate about something. The expertise that we are being exposed to, both from illy Caffè as well as from guest lectures, have definitely added tremendous value to our courses. I am looking forward to the remaining three months, as we continue to learn, grow, and deepen our understanding in everything that is behind our daily cup of Joe. Ciao,

Ashley Ashleyprentice01

his month we will be focusing on Tip 3 in our “10 Tips to Jumpstart your Café “series. From Tip 1 – we created your Brand Experience (http://magazine. coffeetalk.com/february13-branding-tip/). From this we have visuals and a brand imagery visual collage from which to create your Identity. From Tip 2 - (http://magazine.coffeetalk.com/march13-branding-tip/) we learned how to understand your customer demographic. Now, we are ready to create your café’s IDENTITY. Identity is different than your brand. In a brick and mortar concept such as a café, restaurant, or wine bar, identity is the visual, tactile, and sensorial aspects of your brand. Usually the identity is a set of guidelines that monitors how colors, fonts, layouts, materials, patterns, sounds, and menu organization are set forth. First impressions are everything. What is your café’s first impression? From the time a customer sees your website, hears about your café from others, to seeing your signs and banners, to touching and tasting your cup of coffee and bites of food, having a strong and consistent identity guideline is key. What identity messaging are you presenting in your menu? The content and layout of the menu also conveys an identity. The following are identity devices: • A Logo (The symbol of the entire identity & brand) • Stationery (Letterhead, business card, envelopes, etc.) • Marketing Collateral (Flyers, brochures, books, websites, etc.) • Products & Packaging (Products sold and the packaging in which they come) • Apparel Design (Clothing items that are worn by employees or sold) • Signage & Menus (Interior & exterior design) • Messages & Actions (Messages conveyed via indirect or direct modes of communication) • Other Communication (Audio, smell, touch, etc.) All of these things make up an identity and should support the brand. The logo however, is the café identity and brand all wrapped up into one identifiable mark. Our 10 Tips Jumpstart Café pocket books allow you to write your thoughts in one complete booklet http://www. dynamikspace.com/store.php5 Stay tuned every month for valuable tips. Melanie Corey-Ferrini is the founder of Dynamikspace (www.dynamikspace.com) and offers services from consulting to full service café creation. Be sure to visit our expanded version of this article on our website: magazine.coffeetalk.com/april13-branding-tip/

18 April 2013

Retailer / Roaster Profile: Take a Good Sip of Boston by Maxim Vershinin Sip Café

0 Post Office Square Boston, MA, 02109 (617) 338-3080 www.sipboston.com Jared Mancini jaredmancini@gmail.com

f you happen to be in the area, it is quite hard to miss Sip Café, an all-glass café located in one of Boston’s beautiful downtown parks. I’m here to chat with the owner Jared Mancini about this awesome place.

V. Hi Jared! How did you get into coffee industry? M. This is going back to 10 years. I had no prior exposure to coffee whatsoever. The internet company I was working for went out of business, and I needed a job. So, I got an interview at Torrefazione Italia, and that’s what really started the love affair. I fell in love with what they were doing and with the whole presentation; every once in a while, we even used to wear suits to work back then. The drip was nothing too phenomenal, it was primarily blends. What I really learned at Torrefazione was the whole café experience, making people happy and presenting a product. There are many business owners in the industry who have a super pure style, but I want to do things with the highest possible quality, while making people happy. For example, if somebody comes in and orders a Starbucks drink – caramel macchiato, we won’t have that, but we won’t have attitude about it. So we would say: “You know what? We don’t have a caramel macchiato, but what I can do sir, is to make you a vanilla latte, and I really think it would be better than what you are used to, or at least something different, and you can try that.” V. Your café is absolutely stunning inside and out. Who built it? M. I wish I could take more credit for it (laughs). The quick story is this is a square where the café is now, which was a big, ugly, concrete parking garage around 20 years ago. Then this group came together, tore the garage down, and made this beautiful park, including this glass structure where we are at now. Before we found out about this place and moved in, there was a café located here called Z Square, so I cannot take credit for the glass structure and some things inside. But I can take credit for the aesthetics. We completely got rid of this gray, very sterile, dull and cold feeling of the previous café. They only lasted 6 months. We brought in a

lot of color, wooden furniture, and our espresso machinery. This café represents our vision now. V. What attracts customers to your business? M. We have a regular crowd of people and they come in just for the coffee. And once in a while one of these people happens to have a lunch meeting here or something, and they say “Wow, I didn’t realize you get a great lunch”. So there is a split between this whole group of people that come in just for coffee in the morning, and those that come in just for lunch; but there are also those that come in for both now. Why people like us? I think it is the product, but I also think it is a lack of attitude. There are so many times I go into place and think “God man, is it an attitude extra today? Are you charging extra for your attitude?” You know what I mean. I think most people have experienced that. Here it is different. I am always working with my staff trying to make them passionate about the product, but what is more important for me is for them to be more welcoming and accepting and trying to make customers happy. V. What tips can you give to those in the coffee industry that start today? M. Don’t be naive and realize it is going to take time. I definitely thought that we would just start making money right away. It took me a few years to even pay myself. Luckily my wife had a good job. You have to have a passion for what you are doing because you will most likely have to work without pay for a while. It takes time – business costs are high in big cities. Be patient, and plan for the fact that you won’t be bringing that much right away. Another thing is that you have to encourage your staff and pay attention to what they are doing. Make people feel appreciated and give them feedback. Try to build a team atmosphere from the start, so that everyone can watch each other’s back when needed. V. It seems that the current economy took its toll on many business owners around the country. What about you? M. Yup, we actually did start in the middle of this whole turmoil. It will be four years in April since we are in business. However, I’ve always thought, “Hey, we are not selling sports cars - it is coffee and sandwiches - and we aren’t even super fancy”. In fact I think we might have even benefited from people shying away from more luxury establishments. We are more expensive than Dunkin Donuts, but I hope this is a better experience.

Natvia, a key Stevia provider In the United States, the average adult consumes about 22 teaspoons of sugar per day, almost three times the recommended daily intake. Natvia wanted to offer people a healthy, natural way to enjoy a little sweetness in their lives. In 2009, they launched in Australia seeking to inspire a better life in people around the globe. A few short years later, they are very proud to be custodians of a product that their fans describe as “the world’s best sweetener”.

In creating Natvia they focused not only on the health benefits for their customers, but also on creating the best taste. To accomplish this they assembled a panel of coffee industry experts, including roasters, café owners, and baristas to help develop a clean tasting profile that compliments coffee. After conducting 600 trials, they ended up with a sweetener that had no bitter or chemical aftertaste, did not leave any film in the cup, and did not mask the flavors of coffee or espresso drinks.

To create Natvia they used only the freshest tips of Stevia plants, known as Reb A, and carefully blended the stevia with a naturally occurring fruit nectar, known as Erythritol, that is found in melons and grapes. The result is a 100% natural pure, clean, sweet tasting zero calorie sweetener. Natvia also has no impact on blood sugar levels making it the ideal choice for diabetics to enjoy a sweet experience while still managing their sugar intake.

Natvia has received praise from nutritionists, diabetics, health conscious consumers, and coffee lovers for the clean taste and natural ingredients. The world’s most celebrated coffee roasters and cafes are serving Natvia to their customers. Natvia believes they have created the world’s best natural sweetener.

20 April 2013

Instilling a Commitment of Sustainability from the Beginning A Responsible Stevia Industry by Dr. Moisés D. González, Ph.D. – Stevia Breeding Manager for the Truvia® business

oday’s global consumers are increasingly looking for products from a natural origin to help them manage their daily caloric intake. These same people care about where their food comes from and how the environment and the people who grow these products are treated. Truvia® brand. Truvia® has answered this consumer need with its calorie free sweetener whose sweetness is made from the best-tasting part of the stevia leaf. Much as how coffee shops saw that consumers were looking for a great tasting cup of coffee that was sourced responsibly, we saw the demand for calorie free sweetness from nature. Today stevia-based products can be found in over 56 million U.S. households. When we started, stevia was grown on small farms scattered around Asia and in some remote areas in South America. As we built a stevia supply chain on a global commercial scale, we saw the rare opportunity to help shape the stevia industry from the ground up in a responsible way. We view the development of a best-practice stevia agricultural standard as a core component of our strategy to set the bar for responsible practices in the stevia industry and give producers a guide for the responsible cultivation of stevia. Our stevia standard is applicable to small-scale farms globally. It aims to minimize environmental impact, promote the health and safety of the producer, align with food safety and traceability requirements, and ensure continuous improvement. We piloted it with a cooperative group of farmers in Argentina, where agricultural technicians worked with them to provide training and technical assistance on the stevia standard as well as agricultural best practices. One of the most rewarding aspects of my work is the collaboration I am fostering between the stevia-growing programs in Asia and South America. In the past, research was done in isolation. Now, we have integration, and by sharing our findings, we are seeing advances come more quickly. With the implementation of the standard in China, the stevia farmers are benefiting from the knowledge and experience of the farmers in Argentina. Similarly to how coffee is all about developing the best bean – one that prospers in various weather conditions, is resistant to diseases, and yet also delivers a consistent taste when used alone or in blends - my research focuses on developing proprietary stevia varieties. In collaboration with universities and partners worldwide, I lead genetic improvement programs that rely on traditional breeding methods such as selection and crossings. These programs focus on stevia traits like leaf yield, glycoside content, drought tolerance and disease resistance, emphasizing certain attributes depending on the environmental factors unique to each growing region. Producing good crops depends on clean water, healthy soil, clean air and sunlight. As a food brand, our awareness of the importance of taking care of natural resources over the long term cannot be overstated. To ensure proper care of natural resources, we undertook a life-cycle analysis to understand the major environmental impacts in the

stevia value chain. The results brought four key areas to the forefront: greenhouse gas emissions, water use, waste, and land management. With that understanding of the environmental impacts, the Truvia® business made some significant commitments, including the following: • Reduce carbon footprint by 50% in 2015 from a 2010 baseline to become carbon neutral in 2020. Truvia® sweetener is the first sweetener to receive certification of its carbon footprint by the UK-based Carbon Trust. • Ensure all processed water is returned in the same quality in which it was taken and reduce net depletion by 25% by 2020. • Reduce waste by 50% across the supply chain in 2015 in efforts to become zero waste by 2020. • Ensure stevia in the Truvia® supply chain is not grown on conservation or protected land. We believe the best way to ensure proper care is to implement a system that strives for continuous improvement. I work with the families to form long-term relationships and engage as a team to improve the communities where stevia is harvested and the Truvia® enterprise operates. We also provide support to producers to invest in education, healthcare, farm improvements and technical assistance. Our goal for these programs is that it will stimulate self-sufficient and thriving communities, using education and schools as the portal to reach not just children, but also families and farmers. With an industry just in its infancy, we support the work of the International Stevia Council, the industry group whose mission is focused on increasing the understanding and awareness of stevia, affirming its safety and establishing consistent analytical methods for stevia content. As with any new innovation in the food industry, it is important that standards and practices be set to ensure accountability and transparency among stevia producers. We have built a sustainable “field to table” stevia supply chain and committed to important economic, social and environmental goals. This is a journey and one that continues to evolve and improve as we learn from the practices that we have implemented. As the demand increases for stevia-sweetened products around the world, we see the work we do as setting the standard for the growing stevia industry. Similar to the coffee industry, we made the decision to instill two core values into the development of a sustainable stevia supply chain – ethical practices and fair pricing. Wherever we operate and whatever we do, we treat all people and business partners with dignity and respect. Through a system of self-assessments and third-party audits, this ensures that the supply chains, which bring our product from field to table, are managed with integrity and transparency. We put a lot of care into each packet of Truvia® sweetener so each of our consumers can complement their cup of coffee with Truvia® sweetener to make their perfect cup.

22 April 2013

from crop to cup.

from field to table.

Coffee beans come from plants. So should your sweetener. Serve America’s best-selling natural zero-calorie sweetener* Available in 8 SKUs to fit your needs. Discover more at truvia.com/foodservice, contact your Cargill Truvia® foodservice representative, or call 1.855.855.2362 for more information.

*Source: AC Nielsen All Outlets, 52 weeks ending 24 Nov 2012

Latin American Coffee Market by Mauro Nogarin

he presence of Hemileia Vastatrix (coffee rust fungus, aka La Roya) in Central America (Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama) in conjunction with adverse weather conditions, has been the main causes of the drop in coffee production in the region. It estimated that a full 20% of the 2012-2013 coffee harvest has been lost due to these two factors; a total of 3.7 million quintales (100 kilograms).

Peru

The third largest producer of coffee in South America closed its 2012 harvest with a drop over the previous year’s production due to low yields, scarcity of labor and the spread of the coffee rust fungus. This troubling situation led the Peruvian government to estimate a 25% drop over the production of 2011, for an estimated 5.5 million 45 kg sacks. Production was reduced due to the exhaustion of mature plants at the end of their natural cycle. 2011 was an exceptional year with a record harvest of 7.2 million sacks of coffee. Guatemala

As recently as September of 2012, Bangut (Banco de Guatemala) reported a drop in coffee export sales of 17.9% compared to the same period in 2011. This drop in export sales is despite having increased export volumes of coffee which included 4.6 million quintales during the previous harvest and 4.8 million during the last harvest. According to the Coffee Exporters Association (Anacafe), the drop in income is due to market supply and demand, the international economic crisis and increased production in Brazil and Vietnam. According to the department of records and operations of Anacafe, the principal markets for Guatemalan coffee were: United States (45%), Japan (13%), Canada and Germany (8% each) and Belgium (6%). Colombia

The South American country had its smallest harvest in three decades in 2012. The decrease in production was mainly due to the heavy rains in the main coffee growing areas and a program of renovating the plantings. Colombia’s coffee production was 7.74 million 60 kg sacks, down from 7.8 million in 2011. Colombia failed to meet its production goal of 8 million sacks, even though production during December increased to 904,000 sacks, a 23% increase over the previous year’s harvest of 735,000 sacs. Export sales volumes dropped by 6.76% to 7.21 million sacks from the previous year’s levels of 7.73 million. The association of coffee producers blamed the heavy rains during the end of 2011 and excess humidity in the coffee growing regions for the drop in production. The expected production level was 11 million sacks, which was not attained due to climatic factors and the slow incorporation of newly planted coffee fields into production. Colombia replanted 110,000 hectares during 2012.

Honduras

Honduras had a successful year during 2011-2012; export volumes reached 7.25 million quintales. Total revenue from coffee exports reached a record US$ 1.4 million. National coffee production was a total 7.4 million quintales, exceeding the previous year’s production of 5.2 million. These new production levels make Honduras the largest coffee exporter in Central America, according to data from the International Coffee Organization. During the 2010-2011 coffee harvest, Honduras was ranked in sixth place among coffee exporters and displaced Colombia. The use of fertilizers and an improvement in coffee quality have accounted for the dramatic increase in production, allowing Honduras to increase exports to Germany and the United States. Costa Rica

After suffering a drop in coffee exports at the beginning of the decade, coffee exports to South Korea took off in 2008 and kept increasing. In 2012, Costa Rica exported US$ 8.5 million, which was a 43% increase over coffee export revenues in 2011 and five times what it was exporting just four years ago when the upturn began. One of the major coffee exporters in Costa Rica is Café Capris, belonging to the Volcafe Group. Despite these encouraging sales reports, national coffee growers in Costa Rica have lost US$42.6 million from the 2012-2013 coffee harvest due to coffee rust fungus, which has mostly affected lowland coffee growers. Pérez Zeledón has lost over 6,000 hectares and Coto Brus has over 4,000 hectares severely affected by the fungus. El Salvador

El Salvador will produce 18.9% more coffee during the current harvest, which began in October 2012, due to increased use of fertilizers and coffee planting renewal. This small Central American nation expects to produce 1.45 million 60 kg sacks during the 2012/13 harvest. Production has been favored by the twice yearly harvest of coffee and an improved agricultural technical support program. El Salvador exports 90 percent of its coffee production, which is one of its main exports. Nicaragua

Although coffee has been Nicaragua’s main export, this may change in 2013, because large parts of Nicaragua’s coffee plantations have been infected with the coffee rust fungus. According to ACEN (Asociación de Cafés Especiales de Nicaragua), the country could forgo US$ 4.5 in coffee sales due to the coffee rust fungus during the 2013-2014 production cycle. The president of the Nicaraguan Association of Coffee Exporters recently stated that production may be down by as much as 400,000 quintales this harvest, due to the fungus. This decrease in production would certainly affect exports and impact on coffee prices worldwide due to the decrease in supply. According to experts in the area, Nicaragua’s total coffee exports may only reach US$ 130 million in 2013. Mauro Nogarin can be reached at m.nogarin@mediasur.net

24 April 2013

Please Make Sure to Visit these SCAA Boston and NAMA ONE Exhibitors Add a Scoop by Smoothie Essentials Supplement-Boosts SCAA - Boston #813 (415) 382-6535 www.smoothieessentials.com NEED A BOOST? 18 Unique Powdered Boosts Healthy Blended Beverages = Healthy Profits See our ad on page 39 Aerobie Inc SCAA - Boston #943 (650) 493-3050 www.aerobie.com Aerobie’s AeroPress is a completely new kind of press whose rapid, total immersion process brews coffee with all the delicious flavors but without the bitterness. See our ad on page 36 Agtron SCAA - Boston #948 (775) 850-4600 www.agtron.net Coffee Roast Analyzers, for determining your coffees degree of roast, and Scientific Coffee Roasting Workshops instructed by Carl Staub focusing on consistency and improved cup quality. See our ad on page 33, 46 Avery Dennison Designed and Engineered Solutions SCAA - Boston #1120 (440) 878-7130 www.averydennison.com Designed and Engineered Solutions is introducing a new pre-oiled one-way coffee valve that eliminates inline oiling and utilizes 90% less plastic than the leading hard-valve. See our ad on page 39

Daterra Coffee SCAA - Boston #623 (330) 941-2555 www.daterracoffee.com.br Daterra means “from the earth” in portuguese, and it is from there that we cultivate with respect to the environment, techonolgy and good people, high quality green coffee beans to be consumed all over the globe. See our ad on page 39

Amps

Canterbury Coffee Corp. SCAA - Boston #319 (888) 273-8684 www.canterburycoffee.com Over the past 30 years Canterbury Coffee has strived to become western Canada’s leading roaster of specialty coffees and provider of allied products. See our ad on page 40 Brand Culture Marketing & Promotions

Club Coffee NAMA ONE #851 (800) 387-4367 www.clubcoffee.ca Capitalizing on its 100 year history as a trusted business partner, Club Coffee’s goal is to be the leading, high quality, custom coffee roaster in North America. See our ad on page 19

14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305

REVISION:

DOCKET: #CC13-001

DATE: February 13, 2013 CLIENT: Club Coffee

COLOUR: CMYK

PROJECT: Single Serve Coffee Cups – Generic Ad

TRIM SIZE: 10.5” x 14”

DESCRIPTION: Coffee Talk Magazine Ad

bLEED SIZE: 11” x 14.25”

CONTACT: barbara MacDonald

DATE REqUIRED: February 2013

LIVE AREA: 9.5” x 13”

Coffee Shop Manager SCAA - Boston #1033 (800) 750-3947 www.coffeeshopmanager.com Coffee Shop Manager Point-of-Sale is designed specifically for coffee shops. Great features including tablets, integrated online and mobile ordering, self-serve kiosks, and no-fee pre-paid cards and loyalty make CSM the perfect business partner for your shop. See our ad on page 37 CoffeeNetwork.com SCAA - Boston #676 (305) 925-4822 www.coffeenetwork.com CoffeeNetwork, a product offered by FCStone, LLC is CommodityNetwork’s flagship network and provides up to the minute information and insight for the coffee industry. See our ad on page 45 Coffees of India SCAA - Boston #371 p: +91 (87) 2225557 www.indiacoffee.org The Coffee Board of India serves as a friend, philosopher and guide of the coffee industry in India. See our ad on page 31 Coffeetalk Media SCAA - Boston #201 NAMA ONE #349 (877) 426-6410 www.coffeetalk.com CoffeeTalk Media has been considered a bible of the industry since 1994. We proudly deliver our readers with the latest industry news, trends, and products through our different products: Coffeetalk Magazine, Daily Dose e-newsletter, and SCAA 2012 Award winner CoffeeTalk Press. See our ad on page 46 Curtis SCAA - Boston #871 NAMA ONE #330 (800) 421-6150 www.wilburcurtis.com Since 1941, Curtis has remained a family-owned business committed to the principles of innovation, quality and superior craftsmanship in gourmet coffee, tea and specialty beverage systems. See our ad on page 29

North Atlantic Specialty Bag SCAA - Boston #817 (877) 827-5270 www.northatlanticbags.com North Atlantic Specialty bag is a division of Diversified Packaging Concepts inc. Our main focus has been and will always be to give the same attention to detail to all our customers big and small. See our ad on page 45

forRiensch your Drinks Finum by & Held GmbH & Co. KG SCAA - Boston #1019 Not for the Noise p: +49 (40) 734240 www.finum.com finum heads a product range which, alongside disposable You bring the perfect bean. We’ll bring the perfect and permanent filters, includes several patented and motor. Easy programmability. And intuitive controls. award winning brewers for tea and coffee. ® in theon machine that blends See ourAll ad page 7 at sound of normal conversation.

Pack Plus Converting SCAA - Boston #781 (909) 902-9929 www.packplus.com Home of the widest selection of flexible packaging products for the specialty coffee & tea industries. Affordable and high-quality custom packaging also available--call us first for a FREE quote! See our ad on page 45

SCAA Boston April 12th – April 14th Booth No. 1019

Perka Inc. SCAA - Boston #1156 (503) 427-1377 www.getperka.com Perka is a mobile app for neighborhood merchants that’s as fast and familiar as an old-fashioned paper punch card. Reward regular customers with custom perks, learn their buying behavior, and get to know them by name. See our ad on page 35

SCAA - Boston # 979, 981 Blends/day Interrupted Conversations Watts NAMA ONE #747 (800) 428-4627 www.gavina.com When it comes to superb coffee and exceptional service, Gaviña is the preferred coffee partner for retailers and entrepreneurs everywhere. Gaviña Coffee: Grounds for Great Partnership. See our ad on page 41

Plitek SCAA - Boston #424 847-827-6680 www.plitek.com PLITEK manufactures PLI-VALV® one-way degassing PLI-VALV valves and valve applicators. Our patented valves and valve applicators are the most efficient, reliable, and cost effective solution for degassing freshly roasted coffee in its packaging. See our ad on page 42 ®

PACKAGE DEGASSING SYSTEM by

Gaviña Gourmet 1800 300+ Coffee 0

Pod Pack International, LTD. SCAA - Boston #823 NAMA ONE #641 (225) 752-1160 www.podpack.com Pod Pack is the leading manufacturer and distributor of single cup brewing solutions for hotels, offices, and restaurants, with current focus on pods. See our ad on page 37

finum.com

.com/finum

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.com/FinumStyle

Global Customized Water SCAA - Boston #1011 (805) 484-1589 www.globalcustomizedwater.com   Global Customized Water , developer of formulation water  for coffee and tea; the premier water treatment provider to the specialty beverage industry now 30 years strong. The Formula?, used in homes, commercial applications, by SCAA, US Barista Competitions, World Tea Expo, Coffee Fest and top Coffee Chains in the World. See our ad on page 46 

Service Ideas, Inc. SCAA - Boston #419 NAMA ONE #847 (800) 328-4493 www.serviceideas.com Since 1946, Service Ideas has been a leader in the foodservice industry offering an extensive line of products for insulated beverage service. See our ad on page 32, 46

GoodDrinks SCAA - Boston #706 (800) 877-3811 www.getgooddrinks.com Mont Blanc Gourmet offers a versatile line of café products to meet all hot and cold beverage needs. See our ad on page 25

ShopKeep POS (800) 820-9814 The simplest way to make smarter business decisions. See our ad on page 15

Grounds for Health SCAA - Boston #922 What’s the Difference Between (802) 241-4146 www.groundsforhealth.org a Coffee and a Latte? Cervical cancer kills more women in developing countries than any other form of cancer. Yet cervical Other Brewers Have No Idea. cancer is one of the easiest forms of cancer to detect early and treat. We can stop these unnecessary deaths. Join us at www.groundsforhealth.org See our ad on page 46 TASSIMO PRO knows how

Tightpac America inc. SCAA - Boston #916 (888) 428-4448 www.tightvac.com Brands include - Coffeevac, Teavac - Patented Vacuum sealed system protects your Coffee & Tea every time you open and close the container. Simplicity that works! See our ad on page 46

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April 2013

Cervical Cancer Prevention Campaign Recognizes International Women’s Day by Kayla Moore

“In commemoration of International Women’s Day, Exportadora Atlantic S.A. and Grounds for Health invite you to the Cervical Cancer Prevention Campaign, March 7th at the Lacayo Farfan health center, starting at 8 am.”

Summary

On March 7, 2013 Exportadora Atlantic, ECOM’s Nicaragua branch, teamed up with Grounds for Health to carry out a cervical cancer prevention campaign in Matagalpa, Nicaragua. The campaign, which offered same-day screening and treatment for early signs of cancer, benefited women associated with Exportadora’s dry processing mill as well as other women in the community of Sébaco and Matagalpa. 69 women attended the campaign and received screening services, 8 of whom tested positive and were treated with cryotherapy on the same day (100% treatment rate). Funding for this activity was provided by ECOM Foundation as part of a twoyear grant awarded to Grounds for Health in 2012 to support collaborative projects with coffee cooperatives to address the unacceptably high rate of cervical cancer in these regions. Grounds for Health’s model for addressing cervical cancer builds long-term capacity in the health system and the community and demonstrates an effective model for strengthening primary care services in rural areas. Description of Activity

Grounds for Health’s collaboration with CECOCAFEN co-op and the local Ministry of Health in Matagalpa from 2008 to 2011 contributed to a strong and lasting network of community health promoters and providers dedicated to improving cervical cancer screening and treatment services in the region. Local partners assumed full responsibility for sustaining screening and treatment services in 2011, and have remained active and responsive to the needs of coffee communities in the region.

Results of the Screen-and-Treat Campaign

A summary of campaign results is presented below. Screening and Treatment uptake from campaigns*

Women screened * Women within target group (aged 30-50 or HIV positive)

# (%)

69 49 (71%)

Women screened with VIA*

Women with abnormal VIA result

Women with abnormal VIA result who met treatment criteria

Women with abnormal result and eligible for cryo who received treatment during the campaign

8/8 (100%)

Women with abnormal result not eligible for cryo who were referred for further diagnostics or treatment (ex: suspicious for cancer, lesion too large)

*Of the 69 women screened, 13 women were not eligible for screening with VIA due to their age and received a Pap test instead. Their Pap tests are being processed by the local lab and will be returned to the women within one month.

In March 2013, Grounds for Health and Exportadora Atlantic engaged Ministry of Health partners in Matagalpa to benefit women associated with Exportadora Atlantic’s dry processing mill in the nearby community of Sébaco. Grounds for Health arranged permission for the use of four consult rooms at the hospital Lacayo Farfan in Matagalpa and secured support from four providers previously trained by Grounds for Health to conduct a screenand-treat campaign for women associated with Exportadora’s dry processing mill in Sébaco. The date for the event was set for March 7, 2013, just as the harvest was ending and in recognition of International Women’s Day on March 8th. In preparation for the campaign, Dr. Barinia Osejo visited Exportadora Atlantic’s mill in Sébaco and gave an educational talk on cervical cancer prevention to men and women associated with the mill. The talk provided an opportunity for Exportadora Atlantic’s community to learn more about Grounds for Health, the burden of cervical cancer in Nicaragua, and how to prevent it. Women aged 30-50 who had not had a prior screening test, or who had not been tested in three years or more, were invited to the campaign.

Personnel from across Exportadora Atlantic pitched in to help get ready for the event and provided essential support throughout the campaign day. ECOM vehicles transported supplies to the campaign site where additional staff from the mill were standing by to set up tables and chairs, signs, and stations for registration, high level disinfection, and counseling. During the campaign, personnel from Exportadora Atlantic worked to register women and provide refreshments for them and the volunteers.

Grounds for Health in-country coordinator Dr. Barinia Osejo (center) with staff from Exportadora Atlantic at the Lacayo Farfan Hospital on the day of the campaign. April 2013

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Imagine a Coffee Industry Without Women

Photo by Trish Rothgeb

by Rocky Rhodes

efore you start typing the angry emails, the premise is only used to prove the power and importance of women in this industry. It is also a way to start a conversation about the differences of the roles of women in consuming vs. producing countries. Let’s start this experiment of the theoretical with the following parameters: 1. Women still exist, but do not work in coffee. 2. Women remain a primary consuming group to be targeted with marketing. 3. The roles of women in other industries do not change; they are just excluded from coffee. To explore the changes to the industry this new reality would have, it is important to know what the roles of women are now. Women at Origin ‘At Origin’ is really too big of a generalization when looking at the status of women in their roles in coffee all over the world. Some countries are still holding to older, established roles of women being subservient to men and are actively barred from decision-making, ownership, or progression in life status. Other countries are seeing the benefit of promoting women but just getting started, while others are fully embracing the role of women as essential and beneficial to all concerned. International Trade Center (ITC, a unit of the United Nations), and the East African Fine Coffee Association, EAFCA (now AFCA), sponsored some research into the roles of women in coffee. There were a couple of countries that stood out as being outside the norm, but for the most part, the chart below describes the current role of women in coffee producing countries: Women in the workforce in % of total

Variations Low – high

“Typical”

Field work …

10 – 90

Harvest …

20 – 80

Trading in-country …

5 – 50

Sorting …

20 – 95

Export …

0 – 40

Others (certifications, laboratories, …)

5 – 35

Without women working the fields between harvests, trees would not be maintained unless a man did it. This would result in crop yields diminishing and pushing prices even higher. Machines would now be replacing women. Machines are expensive so only the largest farms or mills would get them. Small holders that segment quality lots go away as the reward is too difficult to realize. If the farm is kept in coffee, the farmer would just provide cherries to the large mills where it would be mixed with the cherries from both the other small holders and the mechanized large farms. Sorting of coffee would also be left to machines. Color sorters and density tables would do their best to provide the same level of care that the women do, but defects would be getting through and probably make ‘specialty’ coffee lots harder to achieve. The industry would forego the financial benefit of quality coffee and hope to make it up in volume. Even though the price of coffee has risen dramatically, this is only covering the increases in cost of the farms and mills. Demand for coffee would go down as a result of quality going away. Consumers that are conscious about flavor would move to another beverage. Second, the family units would be put under tremendous strain. Women will now need to seek work outside the farm. Some will find work locally but others will need to travel to the city to look for work. Urban centers would be overrun by the influx of people making services strained. Unemployment would rise and the demand for foreign aid would rise. Countries like the US would be asked to contribute more to help solve the poverty issues at an ever-increasing pace. Children would now be forced into situations where a few of the Women remaining in the villages would look after the children while the other mothers were away in the city. The family unit changes and eventually fails. Women in Consuming Countries More women are finding independence by opening coffee houses, starting businesses, and being employed in executive positions. Women are outpacing men in their participation in trainings as baristas and QA cuppers. Opportunities abound. So let’s imagine the world without women in their roles in coffee in Consuming Countries.

(The researcher for this data, Mbula Musau, is a Keyan woman on the rise in the coffee industry. She now runs a successful consulting company and has just tested to be Africa’s first Q-Grader Instructor.)

There would be men to fill those positions. Men, however would have a fairly twodimensional approach to the industry and lack the overall creativity that is brought to the industry by women. The local coffee shop would be less interesting with only men behind the counter and only male influences on the shops. Women would probably not even go to shops that would exclude women from working there. They might make coffee at home, but would likely find another beverage that was more socially conscious. With half the customer base leaving, coffee shops would close and a bunch of men would be out of work.

The chart shows rather clearly that once you leave the farm or the hand sorting rooms, the roles that are occupied by women are few and far between.

Now Let’s Imagine the Opposite – Women are fairly treated and respected throughout the supply chain.

So let’s imagine the world without women in their roles in coffee at origin. If you really consider the consequences, it is quite shocking. The effect on coffee itself would probably be twofold:

It is easy to imagine a world where women were properly recognized for their contributions and supported in their efforts. It would be prosperous. It would improve lives. Coffee would be better in quality and available in ways not yet imagined. Prices might even go down as innovation increases.

First, prices for coffee would skyrocket and the quality in coffee would suffer greatly. Men would want to be paid much more for the work than they are willing to pay the women. The increase in cost has to be passed to the buyer, which in turn creates an increase in the cup price. The price increase would be annoying to the consumer, but bearable. Prices would, however, rise even further as a result of lower supply because it would be difficult to find men to do the work at all thus requiring farmers to move into other crops where women would still do the work. Farms would rip out coffee and probably plant tea, bananas, or another agricultural crops. One could even speculate that other ‘illegal’ cash crops might take coffee’s place. Coffee plantations that did adapt to this new reality would probably be lower on the mountain where machines could do a lot of the work now done by women.

Organizations Promoting Women in Coffee To get to this vision, we need to support organizations that help in this effort. Please visit the following sites (and there are many others), and find a way you can help bring some change. After all, our coffee depends on it! International Women’s Coffee Alliance, IWCA, www.womenincoffee.org Café Femenino Foundation, www.cafefemeninofoundation.org Coffee Quality Institute – Women in Coffee, http://coffeeinstitute.org/home/ women-in-coffee Rocky can be reached at rocky@INTLcoffeeConsulting.com

30 April 2013

Coffee Market in Russia: Foreign Companies’ Investments Provide Growth by Vladislav Vorotnikov

he total capacity of the coffee market in Russia is currently estimated at 223,000 tonnes, with an average annual growth rate of about 2-3%. The county’s coffee market is highly competitive and consists of several very different segments, each of which has its own leaders narrowly focused in working in a particular area. About 75% of the Russian coffee market in volume terms account for instant coffee - freeze-dried, granulated, powdered and coffee drinks. The remaining 25% is belonged to natural coffee, and in recent years, this percentage is gradually increasing. Statistics show that coffee sales in the country over the past five years almost doubled. As a result, Russia has entered the top ten consuming countries in the world. Currently it occupies 7th place in the list of largest consumers after the United States, Brazil, Germany, Japan, France, and Italy. Russia also ranked first place in the world in the consumption of instant coffee. Russians changing their consumption habits Traditionally, the Russians have consumed tea, but in the last decade the average Russian coffee consumption has rapidly increased – by 4 times in 2012 compared to the level of 2000, when only 68 million people in the country regularly consumed coffee. In 2014, this figure, according to numerous forecasts, will rise to 94 million people. This accounts for more than 60% of the Russian population. This trend came mainly by the developing of fast food chains, such as Starbucks or Coffee House. However, at the same time, the country remains one the largest tea-consuming countries in the world. According to the official statics in 2012 about 94% of Russians drink tea, with only three countries in the world being higher: India - 95%, Indonesia - about 96% and the United Arab Emirates - about 98%. It should be noted that in recent years, Russians are increasingly opting for coffees that are more expensive. Thus, the share of the highest price segment in the Russian coffee market grew from 7% of the total market in 2005 to 16% in 2012. Gradually, Russians are moving to the consumption of natural coffee. Both these trends could be partly explained by the level of income growth in recent years. Experts pointed out that the segment of the freeze-dried coffee in Russia has already now reached its saturation, resulting in volume growing very slowly. The main growth of the industry in the coming years will be the natural coffee sector. According to preliminary forecasts, the capacity of the Russian coffee market will rise to 350,000 tonnes in 2020. At the same time the share of instant coffee will decrease by 15% to 60% of the total market structure. Specialty market is actively developing with the roadside cafeterias At the same time the specialty coffee market in Russia is projected to boom in coming years. As it has been forecasted in the international forum “Coffee and Tea” in 2012, organized with the

support of the Specialty Coffee Association of Europe (SCAE) with new types of advertisement and promotions, the total volume of sales of coffee houses and retailers could grow 8% per year at least until 2016. At the forum, it was announced that market players are currently seeing the most promising area for further development in the creation of roadside cafeterias. Already two large coffee houses in 2012 announced plans for the expansion in this segment of the market: American coffee house chain Starbucks Coffee Company and the Russian coffee house Caffeine. According to some reports, the other market players in Russia have similar plans in various stages of consideration. Starbucks Coffee Company is expanding its Seattle’s Best Coffee chain the first restaurants appearing in the country by the end of the year. Such restaurants will be able to serve up to 36 thousand visitors - a huge amount by the standards of Russia, which has the potential to significantly increase the consumption of coffee. According to the head of a network of coffee houses “Caffeine” Eugene Kogan, development of roadside cafeterias has a great potential in Russia. “Right now we have no culture of drinking coffee in the car, but previously no one knew about Japanese sushi, but now they’re selling all over the place,” - says Kogan. According to him, large investments in this segment could result in seriously changing the culture of drinking coffee in Russia within the coming five years. Network “Caffeine” is also planning to develop and launch the concept of roadside cafeterias “It is in our long-term plans. In the meantime, we are expanding the geography of our work with the opening of cafeterias in Surgut, Ufa, Tyumen, Kazan and St. Petersburg.” Natural coffee segment has bright future In the market of natural coffee, dominance of foreign companies is not absolute. Here, the main players are the following companies: Orimi trade, Russia - 25-30% of the market; Paulig Group Finland - from 15.5% to 17%; Strauss Group, Israel – 13.5%. The share of Russian companies in the total market structure is 50%. In 2012 in Russia, about 68,000 tonnes of natural coffee was sold. It is projected that in coming years, this figure will grow 4-5% per year. As a result, natural coffee may reach 100,000 tonnes by 2020. However, according to experts, the profitability of small Russian companies in the segment of natural coffee can be only half a percent, which is much lower than in the instant coffee segment as well as the level of profitability of large companies. Thus, according to experts the growth of the volume of natural coffee market will go in parallel with the consolidation of the industry.

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32 April 2013

Mother Parkers Innovates With New Coffee Degassing Valve Leading Coffee Manufacturer realizes cost, throughput and freshness benefits

he largest private label coffee roasting company in North America is upgrading its degassing process for flexible packaged coffee with a new degassing valve that contributes to product freshness, eliminates a step in the packaging process and is helping to generate savings and increased efficiencies during its first two stages of implementation. The company is Mississauga-based Mother Parkers Tea and Coffee, whose passion for innovation has helped make the family-owned business the coffee supplier of choice to some of the world’s largest retailers and food service providers. Indeed, the motto that underscores the company’s logo—“A Better Beverage Experience”—is derived from a history of innovation that now spans over a century. Recently, a drive to improve the packaging process at Mother Parkers’ sprawling Fort Worth, Texas manufacturing plant led to the testing and adoption of the Avery Dennison Flexis® Coffee Pre-oiled valve, one of the most significant degassing valve innovations in the coffee industry in the past decade. “We found through our internal testing that the valve was less prone to failure than our existing flexible valves,” says Kelly Harber, the plant’s Maintenance/ Manufacturing Projects Manager. The testing was a six-month process that evaluated the new valve against the plant’s existing flexible and heat seal-applied hard button valves. Tests covered O2 resistance, extended shelf life performance, adhesion, and dispensability.

The tests were conducted on Accraply valve applicator systems equipped with an Avery Dennison ALS 204 dispensing head. The Flexis valve performed with little to no failures or leakage. In addition to running faster and degassing with greater efficiency than the existing degassing valves, the pre-oiled Flexis valves also made for a cleaner running and more efficient packaging operation. “The pre-oiled feature eliminates a step in the packaging operation,” Harber explains. ”The previous flexible valves required us to apply oil during the valve application process. This entailed keeping inventory of oil and keeping our equipment calibrated for dispensing the correct amount onto an exact valve location. The Flexis valve is pre-oiled with food-grade silicone oil when it is manufactured. “Plus, the pre-oiled valve makes for a cleaner running applicator and production environment because there’s no need for online oil application.”

The Flexis Coffee Pre-oiled Valve

“According to Bill Hartman, the Avery Dennison business development manager who worked with Harber on the conversion to Flexis, valve degassing has been an overlooked efficiency opportunity. “Innovative businesses like Mother Parkers are now capitalizing on a relatively simple process improvement. The new valve offers freshness, packaging and cost efficiency advantages compared to other types of valves. It’s also often a preferred alternative to bin degassing, which involves a major capital outlay and can take 8-24 hours or longer to complete, tying up inventory and robbing the coffee of freshness.” “The one-way valve permits us to package straight into a bag,” adds Harber. “If you don’t have a valve, the coffee will degas and the bags will balloon. One-way valves contribute to freshness by letting gas out and not letting oxygen in. All coffee valves are one-way, but some perform better than others.” The new Flexis valve has a tri-layered construction that allows the escape of CO2 while inhibiting the entry of O2. As packaged beans degas CO2 pressure builds and then enters and escapes through the top baffle layer. Once degassing is complete, the valve re-seals to prevent oxygen from re-entering the coffee package. The construction generally keeps residual oxygen at two percent or less, a figure that equals industry standards. Throughput

Mother Parkers’ previous valve packaging speed was 55 valves per minute with the old flexible valves and 45 valves per minute with hard button valves. “Stage one of our conversion to Flexis involved ramping up on the new Accraply machines,” Harber says. “The transition, once testing and qualification runs where certified, only took a day. The implementation of stage two went seamlessly as well.” Flexis Coffee valves can be applied using Accraply labeling systems at speeds more than 30% faster than heat seal-applied hard button degassing valves. That capability of throughput means fresher coffee and higher order fill rates for their customers.

Photo courtesy of Avery Dennison Designed and Engineered Solutions.

34 April 2013

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Fit Frappé® Spiced Chai Latte is the newest addition to Big Train’s protein drink line.

Big Train, a worldwide leading manufacturer and distributor of gourmet beverage mixes is introducing a brand new flavor to their great tasting protein line – Spiced Chai Latte. Fit Frappé was successfully introduced in 2011 and is a complete line of coffee and non-coffee protein drink flavors that can be made blended, over ice, or hot. With the addition of Spiced Chai Latte, Fit Frappé now offers a good-for-you, gourmet flavor for any specialty beverage drinker. The calming flavors of spiced chai, honey, vanilla, black tea and exotic spices in Spiced Chai Latte are just the beginning. This drink also contains the same great nutritional make up as the rest of the Fit Frappé product line. Because the flavor tastes just like Big Train Spiced Chai, chai drinkers will love this drink warm, iced or blended. Fitness enthusiasts as well as weight loss surgery patients will appreciate the nutritional benefits of protein, low sugar and calories in a great tasting beverage. To place your order for Fit Frappé Spiced Chai Latte from Big Train, call your local distributor or 800 BIG TRAIN (2448724) today! For more information, go to www.BigTrain.com . Don Francisco’s Coffee Launches Family Reserve Single-Serve Coffees

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April 2013

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NewsBites Insight Beverages® Introduces Flavors for 2013

Insight Beverages ®, is proud to introduce the 2013 Limited-Time Offer flavors in its Café Supreme product line, providing operators on-trend flavors and high quality soluble cappuccino and cocoa beverages at an affordable price point. A brand new flavor, Double Mocha, is also being launched as part of Insight Beverages’ core line of products. All products are available for order immediately. For Spring, there’s Carrot Cake Cappuccino and Salted Caramel Mocha. Like a carrot cake fresh from the oven, Carrot Cake Cappuccino is reminiscent of the traditional dessert with the aromatic spices of clove, cinnamon, nutmeg, and ginger. The Salted Caramel Mocha combines the harmonious flavors of rich smooth chocolate, soft buttery caramel and the unexpected hint of salt, creating the perfect indulgence. Also available for immediate orders are flavors for Summer: Bananas Foster Cappuccino, Chocolate Almond Biscotti Cocoa; Fall: Pumpkin Spice Latte, Maple Walnut Cappuccino and Winter: S’mores Cocoa, Peppermint Mocha. To obtain a free sample kit of these limited-time offer flavors, contact Sabrina Payton (spayton@insightbeverages.com). For more information on Insight Beverages, please visit www.InsightBeverages.com ShopKeep POS Nabs Stevie Award for Best Customer Service

ShopKeep POS was presented with a Bronze Stevie® Award for Front-Line Customer Service Team of the Year in the Computer Hardware, Services & Software category at the seventh annual Stevie Awards for Sales & Customer. With over 5,000 customers nationwide, ShopKeep POS is the leading cloudbased iPad POS system for small businesses in the specialty retail and quick serve industries. The company’s merchant onboarding and training process is incredibly simple, allowing businesses to get started in minutes. Once that happens, product updates and feature enhancements are primarily driven by merchant requests and merchants are empowered to provide feedback publicly on the company’s Get Satisfaction community board. Sign up now and start ringing up sales in minutes at http://www.shopkeep.com or call us today at 800-820-9814. Perka Named to Fast Company Magazine’s Most Innovative Companies for 2013

Perka Inc., a mobile loyalty solution for local merchants, has been recognized by Fast Company as one of the ten most innovative companies in the local category. The magazine’s annual list highlights businesses whose innovations have made the greatest impacts across their respective industries, including robotics, healthcare, big data and retail. For their part in impacting local businesses, Perka shares the 2013 shortlist with notables like American Express, Target, Yelp and Foursquare. The Fast Company announcement follows the recent introduction by Perka of an API for solution developers, and the launch of Perka Flexpoints™, a more versatile mobile

loyalty program designed for all types of retail businesses. With its enterprise-class technology platform, Perka enables independent operators and regional chains alike to implement advanced mobile loyalty programs. Since the launch of its punch card alternative in 2011, Perka has been implemented by hundreds of cafes, retail shops and small businesses across the U.S. and worldwide. Perka is based in Portland, Oregon and New York City. To learn more about Perka, visit www.getperka.com. Tipu’s Chai ™ Reduces Carbon Footprint

Tipu’s Chai founder Bipin Patel uses an heirloom family recipe for his chai spice blend, and evaluates each of his business practices through the lens of how it can contribute to a healthier environment. Before launching his newest product Tipu’s Chai Now™ Sweet & Spicy, Patel and his team wanted to find a way to create a liquid concentrate – without the liquid. “Liquid concentrate production and consumption generates huge numbers of plastic bottles and tetra packs each year, many of which will end up in landfills,” said Patel. “By shipping a liquid product, producers are essentially transporting water around the country.” In an effort to reduce Tipu’s carbon footprint and maintain the company’s commitment to sustainability, Patel created a dry product that café owners can use to make their very own Tipu’s Chai concentrate. “Tipu’s will provide the reusable bottle and the chai – you just add water.” For more information, visit tipuschai.com. Grace Hightower DeNiro Gives Rwandan Coffees to Help NYC Charity

Services for the UnderServed (SUS) hosted the Inaugural Dinner for a Better New York on Wednesday, March 6th at Riverpark Restaurant, 450 East 29th Street, Manhattan. Joined by leaders in the food, business and entertainment industries, the event celebrated the efforts of SUS’ human service programs in helping to make New York a better city for all who live, work and enjoy it. Coffee was provided by Grace Hightower and Coffees of Rwanda. Attendees included Amanda Green, award-winning composer-lyricist whose Broadway show “Hands on Hardbody” is currently in previews; Maggie Norris, Designer, Maggie Norris Couture; Grace Hightower De Niro, philanthropist; and SUS Board Chair Andrew Hurwitz, Partner, Frankfurt Kurnit Klein & Selz. AeroPress Coffee Maker Buzz Continues to Build

Sales of the AeroPress® coffee maker continue to grow by leaps and bounds around the world. The product is now sold in 56 countries where it excites coffee aficionados with the control it permits of the brewing process. The AeroPress has even inspired its own increasingly popular series of Championships. At this year’s US AeroPress Championship, 18 competitors from across the country will go head to head in Boston, Massachusetts during the April SCAA Event to see who can produce the tastiest cup of AeroPress brewed coffee. In May at the 6th annual World AeroPress Championship, participants will compete in Melbourne, Australia during the International Coffee Expo. A panel of expert judges will award April 2013

a first-prize “golden AeroPress” trophy, a secondplace “silver AeroPress”, and a third-place “bronze AeroPress”. The AeroPress coffee maker produces one to four cups of coffee in one minute using a unique brewing process which makes amazingly smooth, rich coffee without bitterness. For more information, email constance@aerobie.com Vitamix – The Quiet One®

Vitamix®, the world leader in high-performance blending equipment for home and commercial use, offers The Quiet One®. The Quiet One is a powerful, premium blender designed to create a more enjoyable customer environment and atmosphere for coffee shops, high-end bars or other front-of-the-house establishments. Thanks to its advanced vibration dampening technology, it’s up to four times quieter than the competition. In addition to improved noise levels provided by its innovative design, it offers exceptional blending capabilities for a consistently superior product and significantly improved speed of service. Six function settings with 34 optimized programs consistently prepare countless blends with absolute precision, allowing operators the ability to deliver a wide variety of perfectly blended beverages to their customers, including signature drinks, smoothies and blended coffees. For more information on The Quiet One visit www.vitamix.com or call 1-800-4DRINK4.

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NewsBites Signa-Air Airpots ,The Signature Collection

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We’ve all seen a growing trend for collaborative, mixed-use office spaces. From start-ups, to big corporations, to the indie entrepreneur, a new bar has been set in office design. Seattlites have long ago traded in their dress slacks for jeans, and now offices are following suit. We’ve realized that work no longer means clocking in for a 9-5, but rather collaborating in a space that feels just as homey as our homes or favorite coffee shop. With amenities like ping pong tables, self-serve wet bars and high end lounge furniture, these trending offices cater to the 20 somethings who value comfort, flexibility and “lifestyle working.” The idea? If you have access to the daily comforts you experience in your home and social life, you generate more creative thought, personal motivation, and will feel more interested in sticking around and working harder. Implementing comfortable, modern furniture and billiard games is the perfect set up for less formal meetings. The blending of these aspects makes the workplace more familiar, more approachable. Visit Dynamikspace.wordpress.com for more information.

Upgrade your coffee service with our newest NSF additions — the Signa-Air airpots. Available with both glass & stainless liners, they offer a sleek brushed finish and a distinctive spout design. Glass-lined series is available in: 1.9, 2.2, 2.5 and 3 Liter capacities. Stainless-lined series is available in: 2.2, 2.5, 3 and 3.7 Liter capacities. The Glass-lined airpots come with a plastic suction pipe for added safety. The Stainless-lined airpots offer a 5-year warranty on vacuum insulation. Both feature snap-on flavor indicator tabs that store by the back handle when not in use. Available in Black, Brown, Green and Orange, they easily snap on the front under the spout to clearly display what you’re serving. For more information or to request a catalog of their full offering, please contact Service Ideas, Inc. at 1-800-328-4493.

Peruvian coffee among the finest in the world

Peru is the leading exporter of organic coffee in the world. The demand of organic coffees in the international market is growing steadily, since people all over the world prefer to consume natural and healthy products. Peruvian growers have taken advantage of this opportunity certifying their plants and products under international ecological standards. Most coffee farms are certified by sustainable and fair trade standards. Coffee growers are required to take care of environment and the life of the workers involved in the production. Peruvian coffee regions are blessed with fertile soils which determine the exceptional characteristics of a specialty coffee. The beans obtained present organoleptic features that assure an aromatic and delicious brew, complying with the requirements of the most demanding markets. Peru is expected to be the 2014, portrait country in the 26th edition of The Specialty Coffee Event in Seattle.

Coffee Fest New York 2013 Highlights Coffee Fest has now completed production of the 67th Coffee Fest trade show, the annual return to New York. Although Coffee Fest is well established with more than 21 years under its belt, it remains a top priority and primary objective to keep the programming extremely fresh and innovative. Coffee Fest New York 2013 debuted two professional competitions to the eastern US; America’s Best Espresso Competition and the DaVinci Gourmet America’s Best Coffeehouse Competition. Additionally, Coffee Fest New York featured the Eastern debut of Coffee Fest’s new Freshman Class; First Time Attendee Orientation Program, which had more than 150, preregistered. The New Product Showcase received a face-lift and the educational program included 19 brand new classes.

3rd place –

Winning a 3rd place Trophy – Bowen Island Roasting Co. Ltd of Bowen Island, BC, Canada

The NEW America’s Best Espresso Competition presented for coffee roasters is also a head-tohead, bracket style competition in which coffee roasters from the Eastern region of the U.S. and Canada showcased their espresso. A panel of Latte Art Competitors judged and evaluated one shot from each competitor based on the virtues of 1) Flavor Complexity, 2) Mouthfeel & Appeal, and 3) Aftertaste. Once the 124 shots were extracted, consumed, and evaluated the winners were: 1st – Winning a 1st place Trophy – Ceremony Coffee Roasters – Annapolis, Maryland 2nd – Winning a 2nd place Trophy – Coffee Labs Roasters – Tarrytown, New York 3rd – Winning a 3rd place Trophy – Flat Black – Boston, Massachusetts

Attendees from all over the U.S. and the world came to the Javits Center to partake in the educational offerings, the networking events, the Latte Art World Championship Open competition and sampled from over 170 exhibition booths. Once totaled, actual attendance was just over 3,200.

Finally, the NEW DaVinci Gourmet, America’s Best Coffeehouse Competition Eastern Championship culminated at Coffee Fest New York. After undergoing a 30 day process of elimination by secret shopper evaluation and public vote, seven semifinalist coffeehouses from the eastern U.S. were chosen to come to compete in an on-site pop-up coffeehouse. Each coffeehouse brought a team of three to perform for thirty carefully selected and prepared judges. The emerging victors were:

The Coffee Fest Product Showcase has received an online facelift and attendees now determine the Best New Product winners. Voting occurred online at www.coffeefest.com and the results were announced on Friday afternoon with awards presented to these manufacturers: CONSUMABLE PRODUCTS 1st – DaVinci Gourmet – Fruit Innovations Lemonade Concentrate 2nd – Ceremony Coffee Roasters – Barrel Conditioned Series 3rd – Monin Gourmet Flavorings – Pina Colada Smoothie Mix NON-CONSUMABLE PRODUCTS 1st – Avid Tap – Avid Tap 2nd – Visions Espresso Service – Powder Coated Steaming Pitchers 3rd – BeanSafe - The Coffee Storage Solution

1st – Winning $2500 and a 1st place Trophy – Peregrine Espresso from Washington, DC 2nd – Winning $1000 and a 2nd place Trophy – Mudhouse from Charlottesville, VA 3rd – Winning $500 and a 3rd place Trophy – Muggswigz Coffee & Tea co. from Canton, OH All three professional competitions will continue at every Coffee Fest starting in Chicago June 7-9, 2013. Chicago will serve as the U.S. and Canada Central Regional Championship. Coffee Fest’s Latte Art World Championship Open will remain open to competitors both domestically and internationally. To apply for any of our upcoming competitions or for more details, visit the www.coffeefest.com.

Coffee Fest’s Latte Art World Championship Open featured 64 baristas in a head-to-head, bracket style, free pour latte art showdown. This 2013 World Championship Open had an Olympic feel with an astounding 26 competitors who traveled from Australia, Canada, Japan, China, Germany, Israel, Korea and Mexico to compete in New York. After three days of intense competition, the champions were named:

Coffee Fest is a trade show catering to the specialty coffee and gourmet tea industries. For more about our shows or on the winners of our competitions present and future, visit www.coffeefest. com or become a fan at www.facebook.com/coffeefest. Coffee Fest’s next show is slated for Chicago, June 7-9, 2013, at the Chicago Navy Pier.

1st –

Winning $2,000 and a 1st place Trophy – Cabell Tice–Thinking Cup–Boston, Massachusetts 2nd – Winning $1,000 and a 2nd place Trophy – Kenny Smith-Sunnergos Coffee Louisville, Kentucky 3rd – Winning $500 and a 3rd place Trophy - Shimoyama Nobumasa from Melbourne, Australia

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Cabell Tice had never competed in Coffee Fest’s Latte Art World Championship Open competition previously. “To win this competition is truly like scaling the mountain, it is difficult, the level of expertise of all 64 of the competitors is off the charts” said Coffee Fest Show manager David Heilbrunn. To come from out of nowhere and win this competition on your first attempt is unheard of, the odds had to have been astronomical” Heilbrunn continued.

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The Davinci Gourmet presents America’s Best Coffeehouse Competition winners are as follows: 1st place – Winning $2,500 and a 1st place Trophy – Klatch Coffee, Inc.from San Dismas, CA 2nd place – Winning $1,000 and a 2nd place Trophy – Heart Coffee Roasters from Portland, OR 3rd place – Winning $500 and a 3rd place Trophy – Dog River Coffee Co. from Hood River, OR

The America’s Best Espresso Competition winners are as follows: 1st place – Winning a 1st place Trophy – Blue Star Coffee Roasters of Twisp, WA 2nd place – Winning a 2nd place Trophy – Conduit Coffee Company of Seattle, WA

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NewsBites CQI Announces new team members The Coffee Quality Institute (CQI) is pleased to announce that our Q Program team is growing. Trish Rothgeb is joining CQI’s staff to assist with program management, development, and oversight. She will be working with staff members Roukiat Delrue and Rosangela Mancilla. The Q Program is part of CQI’s Q Coffee System, an internationally recognized program for evaluating cup quality, and is based on a standardized system using the Specialty Coffee Association of America (SCAA) protocols. Worldwide, there are currently 2314 Q Graders (Arabica coffee graders), 89 R Graders (Robusta coffee graders), 33 Q Instructors and 6 R Instructors. CQI works with in-country partners in 18 coffee producing countries to coordinate Q and R training, and green grading coffees for export. Trish is assuming the position of Director of Programs – Q and Educational Services. She can be reach at trothgeb@coffeeinstitute.org). She will be responsible for develop and implementation CQI’s activities and strategies to increase the number of students enrolled in Q Training Services Programs internationally through both CQI initiated and private sector programs. She will work to build demand and purchase of Q and R graded coffees among coffee traders,

roasters, and retailers in the major consuming markets of U.S., Japan, and Europe. She will also work with CQI’s technical staff and project managers to execute training and technical services, and other educational projects in producing countries. Trish is also the owner and roastmaster of Wrecking Ball Coffee Roasters in San Francisco, CA. She began her coffee career as a barista in the late 80’s and has been roasting for more than 20 years, working at renown specialty coffee roasters including Kaffa (Norway), Taylor Maid Farms, and Zoka. An avid traveler in coffee growing regions, she currently teaches cupping and roasting to coffee professionals worldwide, and is credited with conceiving the “third wave of coffee” concept. Trish is a credentialed Q Instructor for Coffee Quality Institute’s Q Grader program. She is a credentialed SCAA instructor, served on the Roasters Guild Executive Council, the World Barista Championship Board of Directors, and was a founding member of the BGA. She has served on cupping juries around the world, including Cup of Excellence, Taste of Harvest, Good Food Awards, and SCAA Coffee of the Year. Trish has also judged US Barista Championship and US Brewers Cup competitions, and helped to develop the new World Coffee Roasting Championship. Roukiat Delrue has worked with CQI for over a year as Q Services Manager. She can be reached at rdelrue@ coffeeinstitute.org. She will continue to work directly with CQI Instructors to coordinate Q and R

instruction, certification and calibration, as well as with In-Country-Partners to manage training and grading Services. She also disseminates and administers protocols and requirements related to the Q Coffee System and grading Q Coffees, as well as monitors the training and development of Q & R Assistant Instructors. Roukiat, a veteran CQI Instructor and Coffee Corps volunteer, is well respected in the barista community. She currently serves as head judge for WBC and WLAC, is the national bodies manager for WCE, and is on Barista Magazine’s Advisory Council. Rosangela Mancilla will continue to offer Q Database Administrative support for CQI’s Long Beach office. She can be reached at info@coffeeinstitute.org. Her duties continue to be daily function of CQI’s Q Coffee Database, and communication with Q and R Graders and Instructors to ensure the Database is used correctly and records are in order, and reconciles course. Sarah Rankin Headlines Win Networking Event At Oneshow Sarah Rankin, President and Chief Operating Officer of Cantaloupe Systems and NAMA Board Member, will headline the Women of the Industry (WIN) education and networking event at the OneShow. Held Thursday, April 25 at 4:30 p.m. at the Venetian Room 605, the complimentary event will kick off with a discussion led by Rankin followed by networking and refreshments.

42 April 2013

“With the industry’s growth trajectory, the event is an excellent opportunity for women at all stages of their careers to exchange ideas and network,” said Sue Ralston, administrator of WIN and NAMA’s Director of Meetings and Events. “This is only year two for us and we are thrilled with the response we’ve had from the industry overall – including our sponsors – and are looking forward to broad participation and a dynamic discussion.” The event will feature a presentation - combining humor and inspiration with business counsel – led by Rankin for the first half hour, immediately followed by a reception in the same location. Sponsors for the event include Holiday House Distributing; MEI and U-Select-It. The WIN Advisory Council, chaired by Carla Variglotti, The Cuyahoga Group, includes: Janette Carter, Focus 365; Heidi Chico, U-Select-It; Shivani Gupta, Canteen Vending; Angela Olson, Seaga; Jenny Pemberton, The Pepi Companies and Barbara Russell, Holiday House Distributing. All are welcome to attend! Connect to WIN online through the Women of the Industry-NAMA LinkedIn group or email Sue Ralston at sralston@vending. org for more information. Founded in 1936, NAMA is the national association representing the $42 billion U.S. vending and refreshment services industry. With more than 1800 member companies – including many of the world’s most recognized brands – NAMA provides advocacy, education and research for its membership

Advertisers Index

Company.............................................................................. Phone......................Web............................................................... Page.......... SCAA........ NAMA Add a Scoop by Smoothie Essentials Supplement-Boosts.....(415) 382-6535........... www.smoothieessentials.com ...............................39.....................813 Aerobie Inc...........................................................................................................(650) 493-3050........ www.aerobie.com .........................................................36.....................943 Agtron.....................................................................................................................(775) 850-4600......... www.agtron.net .............................................................33, 46.............948 Alliance for Coffee Excellence/Cup of Excellence........................(406) 542-3509......... www.cupofexcellence.org ........................................45 Avery Dennison Designed and Engineered Solutions................(440) 878-7130.......... www.averydennison.com .........................................39.....................1120 Blendtec.................................................................................................................(800) 253-6383......... commercial.blendtec.com ........................................5........................1037 BriteVision............................................................................................................(415) 374-8119.............. www.britevision.com ...................................................27.....................249 Cablevey Conveyors.......................................................................................(641) 673-8451............ www.cablevey.com .......................................................17......................571 Canterbury Coffee Corp.............................................................. (888) 273-8684...... www.canterburycoffee.com.......................... 40................ 319 Club Coffee..........................................................................................................(800) 387-4367......... www.clubcoffee.ca .......................................................19........................................................851 Coffee Fest...........................................................................................................(800) 232-0083........ www.coffeefest.com ...................................................41 Coffee Shop Manager....................................................................................(800) 750-3947......... www.coffeeshopmanager.com .............................37.....................1033 CoffeeCats Jewelry.........................................................................................(206) 795-5414........... www.etsy.com/shop/COFFEECATJEWELRY ..........45, 46 CoffeeNetwork.com ......................................................................................(305) 925-4822.......... www.coffeenetwork.com .........................................45.....................676 Coffees of India.................................................................................................+91 (87) 2225557....... www.indiacoffee.org ...................................................31......................371 Coffeetalk Media...............................................................................................(877) 426-6410........... www.coffeetalk.com ....................................................46....................201......................... 349 Costellini’s.............................................................................................................(877) 889-1866........... www.costellinis.com ....................................................45 Curtis.......................................................................................................................(800) 421-6150........... www.wilburcurtis.com ................................................29.....................871.........................330 Daterra Coffee....................................................................................................(330) 941-2555........... www.daterracoffee.com.br ......................................39.....................623 Diedrich Manufacturing, Inc.......................................................................(208) 263-1276........... www.diedrichroasters.com ......................................37.....................727 Eagle Web Press...............................................................................................(800) 800-7980........ www.eaglewebpress.com ........................................41 Espresso Me Services.....................................................................................(360) 213-0715............ www.espressomeservice.com ...............................46 Fair Trade USA...................................................................................................(510) 663-5260.......... www.fairtradeusa.org ..................................................45.....................753 Finum by Riensch & Held GmbH & Co. KG........................................+49 (40) 734240...... www.finum.com .............................................................7........................1019 Follett Corporation..........................................................................................(610) 252-7301............ www.follettice.com .......................................................46....................201......................... 740 Fres-co System USA, Inc..............................................................................(215) 721-4600............ www.fresco.com ............................................................6........................707 Gavina Gourmet Coffee...............................................................................(800) 428-4627......... www.gavina.com ...........................................................41......................979, 981...............747 Global Customized Water...........................................................................(805) 484-1589.......... www.globalcustomizedwater.com ......................46....................1011 GoodDrinks..........................................................................................................(800) 877-3811............ www.getgooddrinks.com .........................................25 Grounds for Health..........................................................................................(802) 241-4146............ www.groundsforhealth.org .....................................46....................922 Group G.................................................................................................................(225) 413-2333................................................................................................................45 Insight Beverages, Inc....................................................................................(847) 847-3109........... www.insightbeverages.com ....................................45 International Coffee Consulting...............................................................(818) 347-1378............. www.intlcoffeeconsulting.com ..............................36 Java Jacket..........................................................................................................(800) 208-4128.......... www.javajacket.com ....................................................9, 46...............1106 Knutsen Coffees, Ltd......................................................................................(800) 231-7764........... www.knutsencoffees.com ........................................46 Kraft Foods Group, Inc..................................................................................(800)-537-9338......... www.tassimopro.com .................................................12......................................................830 LBP Manufacturing..........................................................................................(800) 545-6200........ www.lbpmfg.com ..........................................................11.......................1313........................ 848 Loring Smart Roast.........................................................................................(707) 526-7215............ www.smartroaster.com ..............................................3........................925 Manitowic Ice......................................................................................................(800) 545-5720......... www.manitowocice.com ...........................................35 Marca Perú...........................................................................................................(511) 616-7300............. www.peru.info..................................................................43 Mother Parkers Tea & Coffee.....................................................................(800) 387-9398......... www.realcup.com .........................................................33.....................422 Natvia......................................................................................................................(480) 239-8778.......... www.natvia.com ............................................................21......................696 North Atlantic Specialty Bag.....................................................................(877) 827-5270........... www.northatlanticbags.com ..................................45.....................817 Orleans Coffee Exchange............................................................................(800) 344-7922......... www.orleanscoffee.com ............................................38 Pack Plus Converting.....................................................................................(909) 902-9929......... www.packplus.com ......................................................45.....................781 Perka Inc................................................................................................................(503) 427-1377............ www.getperka.com ......................................................35.....................1156 Plitek........................................................................................................................(847) 827-6680.......... www.plitek.com ..............................................................42.....................424 Marca Perú...........................................................................................................(511) 616-7300 ............ www.peru.info..................................................................43.....................337 Pod Pack International, LTD.......................................................................(225) 752-1160............. www.podpack.com ......................................................37.....................823..........................641 Rocket Man Equipment................................................................................(800) 921-0199........... www.rocketman.com ..................................................39 Scolari Engineering S.p.A./Texpak Inc..................................................(856) 988-5533.......... www.scolarieng.com ...................................................48 Service Ideas, Inc..............................................................................................(800) 328-4493......... www.serviceideas.com ..............................................32, 46.............419..........................847 ShopKeep POS..................................................................................................(800) 820-9814.......... www.shopkeep.com ....................................................15......................1223 Stalkmarket Products (Asean Corporation).....................................(503) 295-4977.......... www.stalkmarketproducts.com ............................2, 46 The Dynamik Group........................................................................................(206) 686-2525.......... www.dynamikspace.com .........................................45 The Truvia Company LLC............................................................................(855) 855-2362.......... www.truvia.com/foodservice .................................23 Tightpac America inc.....................................................................................(888) 428-4448......... www.tightvac.com ........................................................46....................916 Track the Impact...............................................................................................(619) 889-1997............ www.tracktheimpact.com ........................................46 uVu Lid Company............................................................................................(561) 674-9415............. www.uvulid.com ............................................................47.....................907 Vessel Drinkware...............................................................................................(855) 883-7735........... www.vesseldrinkware.com .......................................37.....................794 Vita-Mix Corporation......................................................................................(800) 437-4654......... www.vitamix.com ..........................................................13......................880 Walker Coffee Trading Company...........................................................(713) 780-7050........... www.walkercoffee.com ..............................................41 Weldon Flavorings...........................................................................................(502) 797-2937.......... www.weldonflavorings.com ....................................36 White Coffee Corp..........................................................................................(800) 221-0140........... www.whitecoffee.com ................................................46 Wipf, AG.................................................................................................................(503) 791-6862........... www.wicovalve.com ....................................................12......................817 April 2013

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98% of your product is water so make sure this essential ingredient is the best it can be. With over 30 years experience Global Customized Water can handle all your customized water needs.

Introducing the SignaAir Airpots: available with Glass or Stainless Vacuum Insulation, NSF Certification and feature snap-on flavor indicator tabs. Available in 1.9, 2.2, 2.5, 3 and 3.7 Liter capacities.

Used by Over 50,000 Buyers Every Year Updated Online Every 24 Hours! Search by Name, Location, or over 100 Business Categories. Includes a Live Link to your Website!

www.javajacket.com

And, it’s FREE!

www.stalkmarketproducts.com

Blender

ESPRESSO MACHINES

Ice MACHINES

Vacuum Container

Green Coffee Importers

Blendtec 1-800-BLENDTEC

Espresso Me Service 877.215.0715 360.213.0715

Follett Corporation 800.523.9361

Tightvac 888.42.TIGHT

Knutsen Coffees, Ltd. 800.231.7764

Espresso Me Service is your one stop for sales and service. We offer service on many types of commercial espresso machines and brewing equipment in Washington and Oregon.

• The right ice for coffee • Crunchy Chewblet® ice • People love it • Great for blenders • Wide selections of ice machines and dispensers • Sanitary, hands-free dispensing

Tightvacs are the ultimate Coffee & Tea container! Our unique patented Tightvac closure system allows the gasses from the beans to escape – without letting oxygen back into the container. Tightvacs guarantee the smooth flavor your customers pay for.

Award winning purveyors of the finest green coffees in the world. Call us about our exclusive 100% Estate Grown Jamaican Blue Mountain grown at over 4,000 feet on a farm established over 200 years ago. Supplies EXTREMELY limited. Erna Knutsen, President & Founder.

blendtec.com/commercial

www.follettice.com/ct

www.tightvac.com

www.knutsencoffees.com

www.espressomeservice.com

The new Blendtec Stealth™ is the quietest, most advanced commercial blender in the world. With 42 preprogrammed blend cycles, capacitive touch controls and an online Blend Wizard™ programming tool, making the perfect blend has never been easier! Proudly Made in the USA

Roasted Coffee

Sustainability Tracking Tools

Non-Profit

Coffee Jewelry

Coffee Analysis

White Coffee Corp. 800.221.0140 718 204 7900

CoffeeCares 619.546.5400

www.tracktheimpact.com

Grounds for Health 802.241.4146

www.groundsforhealth.org

CoffeeCat Coffee Jewelry 206.795.5414

Coffee Analyzers 775.850.4600

CoffeeCares…the simple cloud-based tool for charitable giving and reporting.

Grounds for Health works with coffee-growing communities to establish sustainable cervical cancer prevention programs. Together with our coffee cooperative partners, we break down the barriers that stand between women and preventive care.

Real Green Coffee Beans in beautiful, hand-made jewelry makes the perfect corporate gift or give-away. Wide selection of earrings, necklaces, and more. And every sale a percentage of the item is donated to projects at origin!

THE TOP ROASTERS WORLDWIDE CHOOSE AGTRON Trust the consistency and quality of your roasted coffee. Made in the USA, simply the most accurate and repeatable Roast Analyzers available. And remember, only an Agtron reads like an Agtron. Support and roasting instruction provided by Carl Staub.

www.whitecoffee.com

White Coffee creates customized blends and packaging for industry leaders. Wide variety of varietals and flavors available. Exclusive licensee of Kahlua, Entenmann’s & MoonPie flavored coffees, Emeril’s and White Coffee’s Organic Single Serve Coffees. Fair Trade, Organic, Kosher, NSF certified.

• Save time and money • Easily create reports • Socially brand your company • Increase employee loyalty & retention

April 2013