October 2013 by CoffeeTalk Magazine

October 2013

Vol. XXVI No. 10

www.CoffeeTalk.com

The View What Happened to Our SCAA and Appreciation? See Coffee Fest Listings page 16

The One-Day Business Plan

Dripp Coffee Company

Change Service Requested

It's All About The Technology

PRSRT STD U.S. Postage PAID Permit No. 178 Salem, OR

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

This Month:

See NCA Listings page 20

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page 8

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Contents

The View

What Happened to Our SCAA and Appreciation?

It's All About The Technology

Coffee Fest Listings

Preventing Nasty Surprises

10 It's All About The Technology

Tip 8 - Permitting Essentials:

18 The One-Day Business Plan

The One-Day Business Plan

NCA Listings

Dripp Coffee Company

22 Dripp Coffee Company

Who We are

Phone: 206.686.7378, see extensions below

Owners

There Are Not So Many Bad Guys in the Supply Chain

News Bites

Advertisers Index

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

Editor/Feature Writer Jessica Tanski, ext 7 jessica@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 John Newman, ext 4 john@coffeetalk.com

Feature

Social Media Odyssea Rowe, ext 9 odyssea@coffeetalk.com

Mailing Info

The View What Happened to Our SCAA and Appreciation? 4

Mail: HNCT, LLC, 25525 77th Ave SW Vashon, WA 98070 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 ÂŠ 2013, HNCT, LLC, All Rights Reserved

October 2013

Professional Memberships

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Kerri Goodman-Small & Miles Small

The View What Happened to Our SCAA and Appreciation?

ack in the early 1990’s, when I was much younger and extremely naive, I was on the outside of the SCAA looking in. I had heard some good things, but my personal experience was that there was a lack of respect and caring. What did I do? Being a young, feisty new publisher, I wrote an article about the organization expressing my concerns. Well that started my journey into the inside of the association. The result of my “rant” was being invited to the SCAA committee meetings in Minneapolis, MN and getting to see first hand the passion of the volunteers. Then, as well as now, it is the volunteers who are the heart and soul of this organization. It was an amazing eye opener and I was sold. I became a dedicated volunteer next 15 years serving on, co-chairing, and chairing committees. Unfortunately, politics happen. Changes in leadership, changes in attitude happen. Being a volunteer is a tricky thing with the SCAA. One day you are on a committee, or even co-chairing the committee, and the next, you find out your committee no longer exists and you are not invited to the annual meetings. Yes, you must be “invited”, or you are simply not welcome to attend. It doesn’t matter if you have already purchased your nonrefundable plane ticket, your name is “not on the list”, and you simply are not invited. I know of at least three of us “old timers” who have experienced this very thing, and I assume there are more of us out there. Okay, I really do understand there comes a time to make way for the next generation. New volunteers who want to give back to the industry. New members who simply want to become “involved.” Unfortunately, it appears that some things never change. Just this summer, a brand new member of SCAA and Roasters Guild was excited about the opportunity to volunteer after I had encouraged her

to “get involved.” It went something like this…. • •

•

Call the SCAA and let them know you want to help! (She did, no response.) I called the SCAA and let them know of this member’s desire. This member has a particular set of skills and background to be truly useful in the upcoming Seattle Events. I asked if someone could call her, as she had no response from her first attempt to volunteer. I was promised this would happen. She was telephoned and told that no such committee exists. She was not offered any suggestion for how she could become involved. She didn’t mention this to anyone, thinking this is just how the organization is. I found out weeks later about this and was embarrassed that she had been treated in such a way. I made another call to the SCAA staff member, again asking she be invited to volunteer (you know… give her time and money to help the association). Result: one voicemail and zero follow-ups again. Finally, while I was at the committee meetings this last weekend, I was able to find a staff member who actually did appear to care about members and even appreciate the offer of help. Dorit, you rock! The end result, I believe she will now be allowed to volunteer. Success! I promised her that once she was actually involved, she would see the passion of the volunteers and it would be a rewarding experience.

So how did I end up being invited back to a committee? The same way I was invited to my first committee experience back in 1995. I sent “rant” out into the SCAA universe, but this time only as an email cc’ing the SCAA Board and Roasters Guild Council. It seems the only way to “help” the SCAA is to make a public complaint. I could go on for awhile with this topic, but thankfully for all of you,

our space is limited. However, given my contact with so many members with this central theme of lack of appreciation and more, I would encourage the SCAA leadership to explore this appreciation topic in greater depth. Questions I would love to see addressed by the leadership of the SCAA: Why is it so hard to volunteer and what happened to common courtesy? Here is a quote from another Old Timer I spoke with just yesterday, “I was a committee chair. I called the SCAA office… to find out when their planning session was and I talked to a staff member. He said… oh, um, well it’s coming up on such and such but you are not on a committee. I said oh really, I am on that committee. He said no, we disbanded that committee. No notice, nothing. We worked our butts off on that committee. Why would they get rid of the committee and not notify the sitting members?” As told to a current member thinking about running for the board by a current board member in the last 30 days: “If you think that getting on the board of directors is a democratic process that is elected by the members, you are wrong. The candidates that run ARE the candidates that are going to get elected.” When was the last time the SCAA appreciated its Exhibitors… those companies that account for the largest percentage of your income? Here is a comment from a former exhibitor, “Not only were we an exhibitor,we were also a dues paying, card carrying member of the SCAA. The callous and cavalier attitude of the SCAA staff forced us to decide never exhibit again with SCAA, nor continue our allied membership. And this was after being a member and exhibitor for several years.” cont. on page 14

Calendar October 1-4

Moscow Coffee & Tea Expo

October 8-11

International Coffee & Tea Fesitval

October 2-4

NCA Coffee Summit

October 10-13

China Xiamen Interntaional Tea Fair

October 2-5

Café & Bakery Fair

October 16-19

Expo Especiales

October 4-6

Coffee Fest

October 13-16

Barista Guild of America's Fall Barista Camp

October 4-6

Latte Art Championship

October 18-22

International Exhibition of the Hospitality Industry

October 4-6

America's Best Coffee House Competition

October 20-21

Canadian Coffee & Tea Show

October 4-6

America's Best Espresso Competition

October 20-23

The National Chocolate & Dessert Show

October 5-6

Northwest Tea Festival

October 20-22

World Tea East

October 6-8

Canadian Automatic Merchandising Association Show

October 23rd

NCA Coffee on the Hill

8 October 2013

It’s All About the Technology by Jessica Tanski

echnology has become an essential part of our day-to-day lives. The internet has been made accessible just about everywhere we turn. Airports, work facilities, universities, coffee shops, and sometimes you can even sync up on the street. Whether you have an iPhone, a Blackberry, or the Galaxy, our smartphones allow us to gain access to just about every aspect of our lives - bank accounts, social media, and even various forms of entertainment. I mean, let’s be honest - everyone feels a little lost without his or her smart phone. This attachment is the same for the coffee industry. New products, software, and technologies are constantly being invented. Technology eases the struggles of seemingly meaningless, but necessary, tasks. It allows us to do things more efficiently and more effectively, usually in little time. We have become so dependent on technology that we are constantly looking for ways to improve current models. Here is the scoop on the latest technologies within the coffee industry… Diedrich Roaster Technology Diedrich Manufacturing and Diedrich roasters utilize infrared burner technology that offers efficiency in design and function with greater controllability during the roasting process. The infrared burners, combined with cost-effective heat exchangers, provide thermally stable and extremely clean, hot air as the roasting medium. The more common atmospheric or blue flame burners primarily produce hot, dirty air in the roasting process. In atmospheric burners the blue flames are adjusted up and down creating inconsistent heat and greater temperature fluctuations. These fluctuations result in inconsistent coffee profiles. The infrared technology in Diedrich roasters provides the ability to control the roasting medium through conductive and convective heat creating consistent cup quality, and increased “signature” coffees. The benefits of Diedrich Infra-red technology are: 1) The negative effects of contaminated burner gases are minimized. 2) Heat exchangers provide clean, hot air to ensure stable temperatures. 3) The Diedrich roasting drum is an excellent conductor for transferring heat into the coffee. Every Diedrich roaster is a handcrafted, industrial work-of-art blending stateof-the-art technology with innovative engineering concepts. Coffee Shop Manager Coffee Shop Manager is an innovative point of sale software solution that helps specialty coffee retailers manage their entire businessfrom inventory control to marketing. Designed specifically for the coffee industry, by dedicated coffee professionals, Coffee Shop Manager offers retailers a system to make order taking quicker and easier with conversational ordering, customizable menus, and line-busting self-serve ordering kiosks.

Coffee Shop Manager empowers store owners and managers to make informed business decisions and streamline management with built-in inventory and employee time clock functionality. With Coffee Shop Manager, Granbury Restaurant Solutions brings the coffee industry a completely integrated and automated loyalty marketing tool, allowing local businesses to compete with companies that market on a national level. The automated loyalty marketing technology in Coffee Shop Manager enables business owners to strengthen their relationships with their customers and build a community through personalized email and text message marketing. Coffee Shop Manager works on traditional point of sale systems, tablets, and even smartphone ordering to provide businesses with flexible, easy-to-use ways to take an order, wherever the customer might be located. Behmor, Inc.- The Brazen Home Coffee Brewer The Brazen Home Coffee Brewer uses a new and innovative technology that has not previously been used in a home coffee brewer. The technology includes an exciting, patent-pending feature that allows for onboard temperature calibrations with altitude correction for greater brewing accuracy. The brewer, also offers adjustable settings for presoak, brew time, and temperature. Their new technology is the first of its kind to offer accurate temperature control at all altitudes in a home coffee brewer. It is also the first consumer brewer with a pre-soak capability that emulates manual pour-over systems. Once the Brazen is programmed with specified altitude, water temperature, and pre-soak settings, the brewer automatically uses modern electronics to store the system settings to an on-board memory and produce a cup of coffee. The Brazen allows consumers to tailor the coffee experience with their own customized settings based on the variety and roast level of the coffee. These options available have never been offered in a home brewer and emulate the coffee house experience for the perfect cup of coffee at home! NEO by Manitowoc Ice Manitowoc’s NEO™ is the first under-counter ice machine to offer operators feedback, vital performance, and operational information at a glance. Universally recognizable display icons and buttons accommodate multiple different languages. These icons are located on the front of the machine and are illuminated by long-life LED indicator lights. Indicators include: power, delay, cleaning, bin full, and service. The keypad placement is ideal for viewing and easy actuation – no bending required. NEO™ offers up to 33 pounds more of ice production within the same footprint of their existing models over a 24-hour period. Extra ice production helps operators cover spikes in demand throughout the day. NEO™ outperforms in energy conservation too. All of the NEO™ air-cooled models meet or exceed ENERGY STAR V2.0 qualifications. That represents a 100 percent increase over Manitowoc’s existing under-counter offering. With 10 percent less energy consumption and 22 percent less water usage, it adds up over time, which is money that can be put back into an owners’ business.

cont. on page 12

October 2013

Technology NEO™ means new, but not the kind of new that becomes old. It’s a new standard, a new class, a new approach, and a new way for you to think about ice. By providing new levels in performance, intelligence, and convenience, NEO™ offers an all-in-one solution to your under-counter ice cube needs. Loring Smart Roast, Inc.-Flavor-Lock Roast Process™ By creating a tightly controlled atmosphere in the roast chamber for barometric pressure, temperature, and humidity, and by using advanced digital controls that can be read on the display, or remotely on iPads and smart phones, roastmasters now have greatly improved control of every roast, and can capture a roast profile that accurately repeats each time. The data from the roast that is available through the computer control system allow roastmasters to make subtle adjustments to the roasting environment in real time. For example, it’s possible to increase or decrease the temperature within the roast chamber almost instantaneously by changing the burner in one percent increments. No other roaster gives you this level of fine control over the roasting environment, or the ability to fully develop the subtle flavors in your beans. People crave better coffees, and the superior flavor of coffee roasted in a Loring delivers the cleaner, brighter cup. Loring Roasters offer the ease of local or remote communication for control of the roast and accessing reports. A roastmaster can enjoy the freedom to step away from the roaster yet stay in contact and control with 6-second updates in real-time and the ability to operate the roaster from a smartphone, computer, or iPad. JavaSuits JavaSuits are the newest, easiest, and most cost-effective way to extend the life of your coffee Air-Pots. The JavaSuit is the most simple way to extend the useful life of your Air-Pot. JavaSuits will protect and enhance Air-Pots whether they are brand new or well used. They can even make a ‘well used’ Air-Pot looking like new. JavaSuits extend the usable lifetime of your equipment, reduce replacement costs, and add a bit of pizazz to your presentation. The JavaSuit is environmentally friendly and it can make an impression on guests while simultaneously saving the user money. With JavaSuits, you can have a good-looking Air-Pot while saving money. It is a win-win! Scolari Engineering S.p.A.- Coffee Roasting and Grinding Technology This technology’s impact is a more overall consistent cup. They specialize in quality roasting and their roasters are generally bought by people interested in delivering a quality cup. Once the quality roast is identified, the roaster can do a fantastic job of repeating it batch after batch. Being the first commercial roaster to follow a computerized profile, they had decades of development in their software; which, not only cares for the roasting process, but they watched machine parameters to see if the roaster is working will or try to explain its fault. While their roaster can roast manually, no one who has their controls ignores them, once they are made available. Much of the same can be said about

their grinders. They can add variance in particle shape, as well as size and adjustment in the amount of ‘dust’ without interfering with the midpoint of the distribution. The enjoyment of a great cup of coffee is a wonderful impact on society. Consistency in the cup with no disappointments is a goal for all roasters. While the coffee beans may be a commodity, adjusting for their differences lot-to-lot and taking out variances in the process are key steps in maintaining this consistency, while raising the overall quality level. Not only does Scolari work hard to have the highest current technology, but opportunity exists to periodically upgrade the roasters, as their development is ongoing. Bloomfield World Wide- E-MAX Brewing System With a menu-driven, easy-toread display, you can program and monitor any and all aspects of the brewing cycle including: Four volume or recipe settings; temperature control: E-Max maintains the water temperature within 1 degree; patented spray head design will bathe the coffee bed in a shower of hot water for the utmost in flavor; pre- infusion and Pulse brew; you can monitor total brew cycles, brew counts on a 7-day rotation; water volume processed: It alerts you when your water filters need to be changed; brew time, including drip out time, will also be shown. You can save on power and prevent floods with this brewing system. Service technicians have found their E-Max brewer components are easily accessible and can be serviced or replaced in minutes. The unique solenoid valve combines the inlet water system and flow control, simplifying installation and service. Plus, the E-Max has self-diagnostic features that will shut down the brewer and immediately show a diagnostic message on the display to assist the technician to take quick corrective action. The E-Max Test Program will turn on each of the valves and heating elements individually, as well as monitor the readings on the liquid level sensor, the temperature probe, lights, and keypad. This allows you to isolate and check key components, taking the guesswork out of service. The Curtis Thermal FreshTrac™ The key to a well-executed coffee program is serving consistently hot and fresh coffee every time. Monitoring the holding time and amount of coffee in the dispenser is crucial to freshness and coffee. The Curtis Thermal FreshTrac™ is a simple, - active not passive - LCD visual system that communicates time and volume at a glance even from across the room. The system is activated the moment the coffee is brewed into a dispenser to keep successful coffee programs on track. Thermal FreshTrac™ couldn’t be easier—even for the busiest operation. Through high-tech sensors, the system is activated and volume measured the moment coffee starts flowing into the dispenser. LCD volume bars eliminate guessing how much coffee is left. A digital numerical timer counts up or down to show how long the brew has been on the burner. Plus, an array of static and flashing green and red lights help servers track coffee freshness and volume at a glance. The result is that operators can easily see when it’s time to brew new coffee, or more coffee, and keep customers happy and coming back again.

Technology is essential to making our day-to-day routines easier. It provides us with high quality software, instruments, and products that are key to running coffee operations smoothly and effectively.

12 October 2013

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Please be sure to visit these CoffeeTalk Advertisers at Coffee Fest Add a Scoop by Smoothie Essentials Supplement-Boosts 806 (415) 382-6535 www.smoothieessentials.com

Espresso Me Services (360) 213-0715

NEED A BOOST? 18 Unique Powdered Boosts Healthy Blended Beverages = Healthy Profits

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.

See our ad on page 29 American Barista & Coffee School (800) 655-3955

511 www.coffeebusiness.com

Take your coffee education to the next level. Over 2000 successful graduate. Monthly classes.

611 www.bigtrain.com

The foodservice market leader in Blended Ice Coffee and Chai beverage mixes, Big Train’s product portfolio now includes over 200 diverse products, the most complete in the industry.

Blendtec 111 (800) 253-6383 www.commercial.blendtec.com Blendtec makes the world's finest blenders and blender accessories. See our ad on page 30 BriteVision 416 (415) 374-8119 www.britevision.com BriteVision provides colorful, ecofriendly cup sleeves. Come by our booth to learn how to grow sales or build your brand and image through cup sleeve marketing!

217 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 30

Coffee Fest (800) 232-0083

102 www.coffeefest.com

Coffee Fest Trade Shows, classes, workshops, competitions and networking events have been driving the specialty coffee industry since 1992. For the best value, classes, workshops, networking events and competitions, mark you calendar and we will see you at Coffee Fest. See our ad on page 25

Complete solutions for In-Package degassing of freshly roasted coffee. See our ad on page 5 Stalkmarket Products (Asean Corporation) 411 (503) 295-4977 www.stalkmarketproducts.com Stalkmarket is the leading supplier of 100% compostable plant-based coffee cups, lids, tableware, cutlery and food packaging. "Simple Elegance - 100% Compostable - It's all we do!" See our ad on page 30 The Dynamik Group (206) 686-2525

910 www.dynamikspace.com

The DYNAMIK Group is a full service custom branding, design, layout, and construction firm creating new concepts and re-envisioning existing concepts all over the globe.

310 www.groundsforhealth.org

Cervical cancer kills more women in developing countries than any other form of cancer. Yet cervical 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

The Metal Ware Corporation (800) 624-2949

813 www.nesco.com

The Metal Ware Corporation, manufacturer of small appliances since 1920, offers quality products for discriminating home coffee roasters and tea lovers. See Nesco. com for details. See our ad on page 27

See our ad on page 30 InterContinental Coffee (818) 347-1378

605 www.ictcoffee.com

Importing Exceptional Coffees. Exporting Outstanding Customer Care.

The Metropolitan Tea Company (800) 388-0351

631 www.metrotea.com

Leading the Industry in Luxury Tea. Manufacturers Since 1990 See our ad on page 16

See our ad on page 14 619 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.

Tightpac America inc. (888) 428-4448

Java Jacket 811 (800) 208-4128

www.javajacket.com

The Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White. Can be custom printed with your design. See our ad on pages

Costellini's 907 (877) 889-1866 www.costellinis.com A name to remember for a mocha you'll never forget. Premium Sauces and powders to delight your patrons taste buds and they will return for more. See our ad on page 29 Curtis 527 (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.

821 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 30

23, 30

See our ad on page 27

See our ad on page 21

Plitek 4 (847) 827-6680 www.plitek.com

See our ad on page 29

Grounds for Health (802) 241-4146

See our ad on page 19

Coffee Shop Manager (800) 750-3947

830 www.fresco.com

Supplying Customers with pre-made bags, custom printed rollstock, degassing valves, packaging machinery, pod equipment and service. Fres-co System USA has been the coffee industry’s packaging expert for over 30 years.

Global Customized Water (805) 484-1589

425 www.pbfypkg.com

See our ad on page 28

See our ad on page 30

See our ad on page 9

See our ad on page 11

PBFY Flexible Packaging (877) 224-7496 PBFY supplies a wide range of packaging products geared to better promote coffee, tea, & other specialty items. Increase brand awareness without breaking the budget with our hot stamp service!

Fres-co System USA, Inc. (215) 721-4600

See our ad on page 14 Big Train (800) 244-8724

902 www.espressomeservice.com

Loring Smart Roast (707) 526-7215

320 www.smartroaster.com

Loring’s advanced technology and superior controls consistently produce better tasting coffee while dramatically reducing costs and eliminating smoke. Roast your best, time and time again!

203 www.uvulid.com

The uVu Lid provides a safer and more secure customer coffee drinking experience than any other lid in the market today. See our ad on page 2 Vessel Drinkware (855) 883-7735

See our ad on page 3 Pack Plus Converting (909) 902-9929

uVu Lid Company (561) 674-9415

535 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 29

824 www.vesseldrinkware.com

Vessel Drinkware, Inc is a supplier of branded Drinkware to independent retailers throughout the U.S. and Canada. Please visit us at www.vesseldrinkware.com, or call (206) 763-0366 See our ad on page 19 Walker Coffee Trading Company (713) 780-7050

920 www.walkercoffee.com

Shop around for your beans! Visit www. walkercoffee.com to see our green coffee offering lists. Our reputation stands out for our great quality of beans and excellent customer service.

See our ad on page 25

October 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

The One-Day Business Plan by Greg Ubert – Crimson Cup Coffee

utting off writing your business plan just delays the day you can open your own coffee business. If you’ve done your homework and follow some basic guidelines, writing a business plan is not that difficult. In fact, you can put together a rough draft in a single day. Here’s how! Get Organized. Before you sit down to write your business plan, you need to assemble background information about your business, starting with the location and terms of your lease. You’ll also need to gather information about the coffee industry, including details about consumers, consumption patterns and industry trends. Much of this is available from industry groups such as the Specialty Coffee Association of America and from periodicals such as CoffeeTalk. After you spend a couple of hours collecting and organizing this information, you’re ready to get started writing the plan. Your plan should consist of six sections, as described below. Executive Summary. The first section should be the last page that you write. It highlights and condenses the key points from each section of the plan into a few sentences that tell the story of your business. Next to the financial data, this is the most important part of your business plan. Most bankers tell me they review the executive summary, and then turn to the financials if they are interested. Business Description. Keep the business description brief. In this section, you need to supply: • • • • • • • •

The name of the business Its location A list of items to be sold Pictures of the business A floor plan Leasing arrangements Architect/contractor estimates The name of the law firm you are using to review your lease and other contracts.

Management Profile. If you are the primary manager, include a summary of your resume. If you plan to hire managers or have a partner, you should include their education, employment record, skills, and accomplishments. You should also include details about the coffee business consultants who will be assisting with overall business strategy and staff training. Investors will have added confidence in your ability to succeed if you work with advisors with a proven track record. A Statement about the Coffee Industry. Include information about: • Major competitors • Industry trends • Customer demographics • Sales sensitivity to economic cycles • What makes you better (sets you apart from others) • Key financial measures in the industry (profit margin).

Marketing Plan. Your marketing plan outlines: • The location of your business • The products you plan to sell (including a copy of your menu) • A description of your targeted customers • Why customers will buy from you • How you will attract potential customers Financial Data. The financial section of your business plan requires three documents: a cash flow statement, an income statement (also known as a profit & loss statement or P&L) and a balance sheet. Cash Flow Statement. The cash flow statement helps to determine the short-term viability of a company, particularly its ability to pay bills. This document outlines: • • • •

Your initial investment (beginning cash) The level of sales needed to break even (as discussed in last month’s CoffeeTalk) What expenses to expect, and How much money (if any) will be needed from outside sources

The cash flow statement also reflects investments in your business. Ending cash is the money in the bank at the end of the month after expenses have been paid. The Income Statement/Profit & Loss Statement (P&L). In simplest terms, it represents Total Sales for the year - Expenses for the year. Most of the information needed to populate the income statement comes from the Cash Flow statement (sales, COGS, expenses). The only figures that you may need to obtain from an accountant are depreciation and taxes. The Balance Sheet. This is the piece to the financial puzzle. It determines how much you’re worth! This is calculated with a basic formula: Total Assets (what you own) - Liabilities (what you owe) = Net Worth. Once you’ve completed the cash flow and income statements, the balance sheet mainly requires filling in the blanks. Total Assets consist of Assets (Cash and Inventory) plus Fixed Assets (Equipment minus Depreciation). Liabilities consist of Accounts Payable and Longterm Debt. By the end of the day, you should have a solid draft of your business plan. Over the next week or so, polish your draft and fill in any missing information. You’ll then want to share your plan with coffee business consultants and other advisors to get feedback and further refine the plan. 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.

Working with a team of consultants is key to a successful project. Our 10 Tips Jumpstart pocket books provide more useful tips 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.

ow that you completed Tips 1-7, you can start to permit your location! Permitting is completed through your local State, County, and Local jurisdictions.

The following are the typical permits that are necessary to own and operate a café (it is best to check with your city or county to confirm all documents prior to signing a lease). Once you have a timeline and list of permits, it is best to prepare a schedule in order to determine your lease start date. •

• •

• • •

•

Be sure to visit our expanded version of this article on our website: http://magazine.coffeetalk.com/october13-branding-tip/

Building Permit - This is a permit with the City or County to build-out your space or building. An architect would typically prepare the building department permit drawings and have knowledge of restaurants or cafes. Land Use Review or Change of Use Permit – This permit is required when the space occupancy is not indicated for restaurant or café use. Mechanical, Electrical, and Plumbing Permits – These are permits that are often applied for by the contractor, but some jurisdictions require these drawings be submitted with the Building Department permit drawings. Sidewalk/Patio Permit – This may be a separate permit with the Building Permit. Health Dept. Permit - This permit is for the handling and preparation of food. If you are purchasing pre-packaged food, this permit is typically also required. Wine and Beer Permit and License – This is often a separate permit from the Health and Building Permits, and may require an extensive application and financial screening. Signage Permit – For a signage permit, it may be necessary to permit all of the signage you will have on your space, your building, and on the sidewalk.

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Retailer / Roaster Profile: Dripp Coffee Company by Maxim Vershinin Dripp Coffee Company 4300 Edison Ave. Chino, CA 91710 (909) 465-4101 Rabih Sater www.dripp.com rabih@dripp.com

i reader! Hope you are well. Today we will sit down with Dripp Coffee Company from Chino, California. Rabih Sater is the boss, and we have him with us:

V. Hi Rabih! How did you become a part of coffee industry? S. Hi Maxim! I used to be a petrol engineer and had my own company. Due to economic recession, we experienced a severe downturn. We couldn’t keep up with the loss of funding to projects that we were part of, and I had to make a quick career change As a hobby, I am a big ‘foodie’, and I love good food, good coffee, and good wines and good beer. I love food so much; I thought the best thing to do would be opening my own coffee boutique. I didn’t have much experience in hospitality industry, but I had a lot of passion for it, so I thought I would do it step-by-step. I started to do my own research, closed my engineering company, and opened Dripp. My idea was to only serve specialty coffee from specialty roasters. I didn’t think so far ahead as roasting my own coffee. Dripp opened up about three years ago, and only after about a year we have started roasting our own coffee. Our sister roasting company called Espresso Republic, which I also own. Right now we have a total of four locations. We are small company that is growing super quick, and things are going really fast for us. V. Amazing! How did you manage to grow so fast? S. I have had a lot of operating experience with my previous job. Even though it was a different industry, I managed and operated businesses and employees. The production of coffee is like fabrication and development in my engineering work. I just took the experience and the talent that I had in engineering and just changed the product. It has been great. We have got a really strong brand, great product, and we are offering more than most other specialty coffee bars offer in specialty coffee industry. We also have a corky fun feeling to our stores, unlike an intimidating feeling that you get in most specialty coffee bars. This allows the consumer to transition to specialty coffee much more comfortably and easier. We always keep in mind that we are in a customer service industry; we are not just serving coffee, we are also serving customer service. V. From what I can see, your brand seems to have already been completely defined. How did you achieve that? S. We put in a lot, a lot of time. When I had my engineering company, I was very successful and happy doing what I was doing. I always like to get things done right the first time. I learned that technique of working and making things right the first time in my previous industry because you can’t leave room for error. So I took that ability and transitioned it to this industry. We spent night and day from day one developing and transforming our image. And if you look at our brand and our image, we don’t look “mom and pop” like many specialty coffee stores out there. We look like we are a national

brand, and that is what we want. We want that and we want to become that. Some say you can’t become national in specialty coffee industry. You can have a few here and there, and that is about it. I disagree with all of that because I believe you can, if it is setup right, if it has a correct image and if it has been developed from the ground up. At this point our business model is set up to allow us to be ready for a full-on expansion in the nearest feature. V. Did you apply anything from your Middle Eastern background to your business here in the U.S.? S. Sure, for example, we have our own brand of Turkish coffee, and we do sell a lot of that. Because my family has a Middle Eastern background, I used the information that I grew up with, and used it to develop our own Turkish coffee drinks served at our stores. I don’t think anyone else is making better Turkish coffee than us. I actually traveled to Tukey last year to buy several special grinders designed for grinding just Turkish coffee. We take things seriously around here. V. Could you please explain what Turkish coffee is in basic terms? S. Well, we believe that Turkish coffee is the first kind of coffee. It is the way coffee was originally drank before the Italians began to brew it under pressure to make espresso. That is why I thought it was a very important piece of our menu. Turkish coffee is coffee that is grounded super, super fine, almost like a paste-like grind, that is much finer than espresso. When it is brewed, it is brewed with the coffee grounds, so it is unfiltered - there is no filter separating the grinds and the coffee. We have got several different variations of our Turkish coffee, and all of them are delicious. V. In your opinion, is Turkish coffee something that should be offered in more places? Why isn’t it? S. Actually, I definitely think that it is something that should be done in the specialty coffee industry as a standard, and it is something that they are missing. Just like you have a latte on a menu in every single coffee shop, you should have Turkish coffee there as well. It is the origin of coffee, it should be there. Why many specialty coffee bars don’t have it? I don’t know, maybe because it is Middle Eastern and that seems like an issue for some of them. They don’t want to carry something that is Middle Eastern. I think they forget that the passion should be for the product, not for the culture. Turkish coffee is easy to make, it just needs some rules. I think it should always be there, and we have it on our menu, and people love it. Thanks Rabih. Can’t wait to see what you will achieve in the next two years. And for all coffee shops out there - get started with Turkish coffee ASAP!

22 October 2013

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There Are Not So Many Bad Guys in the Supply Chain

Photo by Trish Rothgeb

by Rocky Rhodes

here are not so many bad guys in the supply chain; just a bad process. How many times have you heard someone, well intentioned, look at a retail coffee drink and accuse the café owner of exploiting the farm worker by charging so much and not sharing the profits? Frankly, it is saddening to see the shallowness of thought that some are capable of achieving before pointing a finger and calling someone “not fair.” A thoughtful response for the café owner might be to offer their accuser $10,000 if they can track down the farmer and deliver the money. It is a safe bet because 9.9 times out of 10 it simply can’t happen due to lot mixing and the labyrinth of transactions it takes to get coffee from the farm to the roaster. One step deeper into the pool of thought would show that the supply chain is dysfunctional and needs an overhaul. One company has discovered a way to change everything and reward the farmer up front. It is a system that will make us in the industry rethink the way we do business. It also puts the consumer in contact with the farmer of the coffee they are drinking. They will be able to hold us accountable. The shift has begun… Logistics Latin America has looked at the supply chain model and turned it on its head. In order to see the brilliance of their solution we must clearly define the problem to solve and the current system. Problem: Exploitation and worker conditions of the average coffee farmer create an unsustainable situation. They need to make more for their crop. Every transaction in the supply chain needs a profit component when in some cases the value is not that high. Current System: The farmer is paid for his coffee based off of the C market pricing. Here is a hypothetical trace of a pound of coffee from farm to cup: Farmer

Wet Mill

Dry Mill

Exporter

Importer

Roaster

Retail /cup

Price Basis

C Market

.15 + Costs

.25 + Costs

$50

Price /lb

$1.20

$1.50

$1.80

$2.10

$2.60

$7.60

$57.60

Notes

(1)

(2)

(3)

(4)

1) It costs a farmer about $1.65 in Colombia to produce the coffee. Farmer is going out of business 2) Intermediaries perform an essential role, but raise the price of the coffee 63 percent over costs in this example 3) Roasters in the US wholesale roasted coffee to others who will brew it. A well run roaster will operate at about 15-20 percent margin 4) If the retailer can sell the pound of coffee for $2 a cup it seems like a great deal, but a well-run store will operate at about 10-15 percent Margin THESE ARE NOT BAD PEOPLE! THEY OPERATE IN A BAD SYSTEM! Logistics Latin America (LLA) is thinking outside the supply chain and has developed a new model with another funding component. It pays the farmer right up front and then tells the consumer about it so they can share in the success. The solution has two parts: A) Change the system and B) Reward quality even more. Solution Part A: Change the system Buy the farm and save it from foreclosure or at the very least a slow death. Hire back the resident farmer and pay them a nice salary with health benefits.

Partition the farm into ½ acre, deed-able lots. Sell these lots to foreign investors looking for agricultural land outside of the U.S. If the owner ‘Opts in’ then the property will be managed by a professional team that will increase the production of the farm by investing in the planting of non-producing areas with high value varietals. Hire agronomists and production staff, and build needed infrastructure such as pulping stations, fermentation tanks and drying patios. All of this investment will be in an effort to improve both yield and quality of the coffee. Create and own the intermediaries such as dry miller, exporter, and importer. Add technology to the mix which can bond the consumer to the farm directly with a system known as Virtual Direct Trade TM. A logical extension of this process would be to own a roaster and retail shops, but that is not currently the model. Using our example from above the supply chain will now look like this: Coffee from improved farm

Intermediaries

Price Basis

$0 + Costs

Price /lb

$2.60

Notes

(1)

(2)

At $2/lb the dynamics shift a lot. The import company will pay a ‘price point that matters’ no less than $2 and then just tack on the actual costs of business to the price. Anything the import company can sell the coffee for above the $2 + Costs gets split in a profit sharing between the investors and the resident farm staff. Solution Part B: Reward quality even more By making smart decisions on the farm, the quality of the coffee could raise as much as 10 points or more on the CQI scale. Roasters will be asked to pay more for higher scoring coffees and history proves they will do it. In addition, LLA is adding technology to the supply chain so consumers can reach out directly and in a meaningful way to the farmer. The can see a live streaming video as well as participate in farmer chat texting. They can even take a virtual tour of the farm while they are enjoying a cup of coffee from that farm. A roaster and or retailer would pay more for a coffee that comes with this technology and a fantastic story to tell. Disclosure I was skeptical if LLA and their independent companies: Cima Land Sales, Tierra Cafetera Farm Management, and Coffee LatinAmerica could pull this off. Not only have they bought three farms, they have sold out two of them. The money has been invested in quality improvements and their entire 2013 crop has been sold to a roaster at a premium. Plans are to have 10,000 acres under management in 13 countries throughout Latin America and other significant growing parts of the world within five years. I am so excited about the difference they will make in our industry that I joined the company as CEO of the US based entity Coffee LatinAmerica. If you know me, you will confirm that I would not do this for just any company. I believe in what these guys are doing. The model is changing! Rocky can be reached at rocky@INTLcoffeeConsulting.com as well as RockR@CoffeeLatinAmerica.com

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NewsBites White Coffee CorporationBest New Products 2013 Distinguished specialty food trade magazine, The Gourmet Retailer, has chosen White Coffee’s, "Organic Naturals Single Serve Cups" as one of the best new products of 2013. Featured in the August/September edition of the magazine, White Coffee's Organic Naturals Single Serve Cups were selected from nearly 1,000 new products submitted in the competition this year. A comprehensive screening process that included judges from The Gourmet Retailer, Progressive Grocer, and Convenience Store News trade magazines selected the winners. Products were judged on three criteria: taste/functionality, innovation, and value. To be eligible, products were required to be introduced between March 2012 and June 2013. White Coffee Corporation introduced the Organic Naturals Single Serve Cups coffee line in March 2013. Featuring 10 coffee varieties available in a new "single cup brew," Organic Naturals Single Serve Cups are packaged in a recyclable container compatible with the Keurig® system and similar coffeemakers. These items are available at www.whitecoffee.com Weldon 'Coconut' Flavoring Weldon Flavorings’ latest Flavor Creation, Coconut flavoring, is successful. After several requests from customers for a Coconut flavoring, the Weldon Team decided to give it a try. Out of their 12 coffee flavorings, the Coconut is the 4th leading seller. Watch out French Vanilla and Hazelnut. Move over Caramel Crème and Chocolate Raspberry. The Weldon's Coconut Coffee Flavoring has arrived and, just like their other coffee flavorings, it is totally unsweetened and contains no sugar, artificial sweetener, creamers, powders, or syrups. Because these pure liquid flavorings are not pre-sweetened, each cup of coffee can be made as sweet as desired. With 0 calories per serving and allergen free, it’s the healthy way to enjoy your coffee, cappuccino, and lattes flavored. Each bottle comes with a premeasured pump bottle that allows for quick and accurate flavoring. For more information visit info@WeldonFlavorings.com

Shuler Debuted Book at Coffee Week, Brasil Casa Brasil Coffees, the Austinbased coffee company that sources, imports, and roasts beans

exclusively from artisanal growers in Brazil, had a big week at the International Coffee Organization’s (ICO) annual International Coffee Week in Belo Horizonte, Brazil. Joel Shuler debuted the English translation of a scholarly book on post-harvest coffee technologies, as well as participated as a panel member at the International Conference on Natural Arabicas, Sept. 9-12. Shuler is fluent in Portuguese and has in-depth coffee sourcing and processing knowledge. He was invited to translate the scholarly work, Pós-Colheita do Café. The English version, entitled Handbook of Coffee Post-Harvest Technology: A Comprehensive Guide to the Processing, Drying, and Storage of Coffee, is a collaboration of efforts by the original editor, Flavio Meira Borem, professor at the Federal University of Lavras and an expert on post-harvest coffee engineering, English editor John Outler, and Shuler. The book will soon be available at postharvestcoffee.com Merlo Coffee First in Australia to Unveil the Shakerato Merlo Coffee’s Dean Merlo revealed on September 11, 2013 the Shakerato, Italy’s coolest summer coffee, and completely new to Australia. Direct from the espresso bars of Milan, Rome, and Portofino comes the Shakerato; a bold new coffee experience created by combining fresh espresso, a touch of sugar and, ice and shaking in a martini shaker until froth forms when poured. From today on, Shakerato will be exclusively poured in all BarMerlos and Merlo Torrefaziones after 12:00 PM daily. That is, after coffee don Dean Merlo shows how to make it and shake it at his Fortitude Valley Torrefazione. Dean was quick to embrace and ensure that Brisbane coffee lovers shared the most current coffee trends from around the world. Merlo Coffee is first to bring the Shakerato to life in Australia. The Shakerato is set to be the biggest coffee hit this Australian Spring/ Summer season. Grounds For Health Welcomes Weiss Howard S. Weiss, currently the General Manager of Texpak Inc., is now officially on the Advisory Board of Grounds For Health. For more than 20 years, Weiss has marketed to many coffee companies in the United Sates and Canada. He is a successful seller of Scolari coffee roasters, grinders, and ancillary equipment to many of the foremost companies within the industry.

Before his involvement with Scolari, Weiss sold a variety of materials to the coffee and tea industry. Preceding that, he offered packaging engineering to Scott Paper, General Foods, and Tetley Inc. Weiss has contributed and enabled Grounds For Health to participate in various coffee trade shows in the United States and aided in getting valuable information to the right individuals. He is a holder of both a Master’s Degree in Business Administration and a Bachelor of Science Degree in Engineering. PBFY Welcomes New Members PBFY, Flexible Packaging of Brea, CA is pleased to announce the addition of Betty Lee, Erin Fernandez, and Joy Weedon to their team. Betty, Erin, and Joy bring with them over 12 years of experience serving the coffee and tea community with their packaging expertise. Their goal is to guide start-ups, as well as execute projects with precision for established companies. Their guiding principle has always been to match clients with the right products that not only meet the budget, but also achieves their marketing objectives. If you need help picking the right packaging that will present well on the shelf or, perhaps, you are ready to take your product to the next level via custom printing, be sure to learn all available options by contacting them via their toll free line: 1-877-BAGS-4-YOU (877-2247496). For more information on products and services, visit www.pbfypkg.com. Guddina Introduces New App The Guddina Coffee team is thrilled to be creating a new mobile-friendly web application and social coffee network to serve the coffee’s global community. The web-app is called “Guddina Specialty Coffee Guide.” It will serve as a main hub where users can interact with friends, shops, baristas, roasters, and simultaneously allow businesses to build stronger relationships with their loyal communities and fans. Users of this app will be able to interact in a few different ways: They can coordinate meetings and events with friends at their favorite coffee shop; learn more about the best methods for brewing coffee; post status updates, photos, and related coffee news; and even keeps track of each different coffee they enjoy from various shops and roasters. The Guddina Specialty Coffee Guide will be made available for all US-based October 2013

customers using the latest web browsing standards in the winter of 2013. For more information visit their website at www.guddina.com. Food Safety and Sustainability Achievements Metropolitan Tea Company has recently reached the Gold Standard for both HACCP and GMP Accreditation. Their quality is maintained within their sustainable mission. They recently received the Toronto Board of Trade’s “Sustainability Award.” Their nearly three acres of Solar Panels is one of the largest examples of rooftop solar programs in Ontario. In the last 12 months Metropolitan Tea Company has produced one million kilowatt hours of energy. They operate a 200-acre Tree Farm on the Bruce Peninsula. 15,000 native species trees have been contributed to the 50 Million Trees Ontario Program. This is a part of the United Nations’ goal to reach 1 Billion Trees planted each year. They work closely with the Ethical Tea Partnership to ensure that their tea is purchased in a sustainable manner from our overseas partners, but also realize that local ecology is important too. For more information visit www.metrotea.com Coffee Fest Announces Finalists Coffee Fest announces America’s Best Coffee House and America’s Best Espresso Western region finalists. The six coffee house finalists were selected after a field qualification period. All coffee houses were visited and evaluated by secret shoppers and fans. Friends and customers submitted popular votes and business associates. The six finalists are: Bainbridge Bakers-Bainbridge Island, WA, Caffe Ladro-Seattle, WA, Dog River Coffee-Hood River, OR, Dogtown Coffee Co-Okanagan Falls, BC, Metronome CoffeeTacoma, WA, and Slate Coffee Roasters-Seattle, WA. They will compete for the championship at Coffee Fest Seattle. 32 Coffee Roaster semi-finalists from Western United States and Canada have been selected for America’s Best Espresso Western Championships. This competition focuses on the dedicated skill and talent needed to produce excellent espresso roasts and blends. They will go headto-head in a win-and-advance or lose-and-go-home format. The competition kicks off on Friday, October 4th, through October 6th. The winning roaster will be announced on Sunday.

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groundsforhealth.org.............................................................30..................................................................... 310 InterContinental Coffee.........................................................................................................(619) 338-8335........................................................... ictcoffee.com..............................................................................14.....................................................................605 International Coffee Consulting........................................................................................(818) 347-1378............................................................. intlcoffeeconsulting.com......................................................28 Java Couture................................................................................................................................(206) 795-5414.......................................................... javacouture.com........................................................................27, 30 Java Jacket...................................................................................................................................(800) 208-4128.......................................................... javajacket.com............................................................................23, 30...............................................................811 JavaSuits........................................................................................................................................(714) 240-1314............................................................. javasuits.com...............................................................................30 Knutsen Coffees, Ltd...............................................................................................................(800) 231-7764.......................................................... knutsencoffees.com................................................................30 Loring Smart Roast..................................................................................................................(707) 526-7215............................................................ smartroaster.com......................................................................3.......................................................................320 Manitowic Ice...............................................................................................................................(800) 545-5720......................................................... manitowocice.com...................................................................23 Mother Parkers Tea & Coffee..............................................................................................(800) 387-9398......................................................... realcup.com.................................................................................21 Orleans Coffee Exchange.....................................................................................................(800) 344-7922......................................................... orleanscoffee.com...................................................................25 Pack Plus Converting..............................................................................................................(909) 902-9929........................................................ packplus.com..............................................................................29.....................................................................535 PBFY Flexible Packaging......................................................................................................(877) 224-7496.......................................................... pbfypkg.com...............................................................................28.................................................................... 425 Plitek.................................................................................................................................................(847) 827-6680......................................................... plitek.com......................................................................................5.............................................................................4 Pod Pack International, LTD................................................................................................(225) 752-1160............................................................. podpack.com..............................................................................25 Rocket Man Equipment.........................................................................................................(866) 470-4150.......................................................... rocketman.com..........................................................................28 Scolari Engineering S.p.A./Texpak Inc...........................................................................(856) 988-5533.......................................................... scolarieng.com...........................................................................32 Service Ideas, Inc.......................................................................................................................(800) 328-4493........................................................ serviceideas.com......................................................................30 Shore Measuring Systems....................................................................................................(217) 892-2544........................................................... moisturetesters.com...............................................................29 Stalkmarket Products (Asean Corporation)..............................................................(503) 295-4977.......................................................... stalkmarketproducts.com....................................................30.......................................................................411 State Farm.....................................................................................................................................(800) 782-8322......................................................... statefarm.com............................................................................7 TEAJA Office...............................................................................................................................(604) 345-8128.......................................................... teajaoffice.com..........................................................................25 The Coffee Trust........................................................................................................................(505) 670-9783......................................................... thecoffeetrust.org....................................................................29 The Dynamik Group.................................................................................................................(206) 686-2525......................................................... dynamikspace.com.................................................................29.....................................................................910 The Metal Ware Corporation..............................................................................................(800) 624-2949........................................................ nesco.com.....................................................................................27.......................................................................813 The Metropolitan Tea Company.......................................................................................(800) 388-0351.......................................................... metrotea.com.............................................................................29......................................................................631 The Truvia Company LLC.....................................................................................................(855) 855-2362.......................................................... truvia.com/foodservice.........................................................17 Tightpac America inc..............................................................................................................(888) 428-4448......................................................... tightvac.com................................................................................30......................................................................821 Track the Impact........................................................................................................................(619) 889-1997............................................................ tracktheimpact.com................................................................30 UpShot............................................................................................................................................(800) 545-6200........................................................ upshotsolution.com................................................................15 uVu Lid Company.....................................................................................................................(561) 674-9415............................................................ uvulid.com....................................................................................2.......................................................................203 Vessel Drinkware........................................................................................................................(855) 883-7735.......................................................... vesseldrinkware.com..............................................................19..................................................................... 824 Vita-Mix Corporation...............................................................................................................(800) 437-4654........................................................ vitamix.com..................................................................................13 Walker Coffee Trading Company....................................................................................(713) 780-7050.......................................................... walkercoffee.com.....................................................................25....................................................................920 Weldon Flavorings....................................................................................................................(502) 797-2937.......................................................... weldonflavorings.com...........................................................28 White Coffee Corp...................................................................................................................(800) 221-0140.......................................................... whitecoffee.com.......................................................................30

28 October 2013

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AllStar Tools Water treatment

Air Pots

Design / Furnishings

Sleeves

Cups & Lids

Global Customized Water 805.484.1589

JavaSuits 714.240.1314

http://javasuits.com

Java Jacket 800.208.4128

www.javajacket.com

StalkMarket Products 503.295.4977

www.globalcustomizedwater.com

Service Ideas Incorporated 800.328.4493

www.serviceideas.com

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.

Introducing JavaSuits a patented protective neoprene sleeve for Coffee Air-Pots. Shields new AirPots or conceals old dents, dings & scratches. All for less then half the cost of replacing. www.JavaSuits.com

Java Jacket provides the best insulation of all sleeves on the market. Protects customers from hot or cold to-go beverages, and provides a more grippable surface than other coffee sleeves.

StalkMarket Products, a leading provider of compostable products, offers the world’s first certified compostable Ingeo™ hot cup and lid system from Planet+ that meets the rigorous composting requirements of Biodegradable Products Institute (BPI).

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.stalkmarketproducts.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

Grounds for Health 802.241.4146

Java Couture 206.795.5414

Coffee Analyzers 775.850.4600 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.tracktheimpact.com

www.groundsforhealth.org

www.javacouture.com JAVA COUTURE JEWELRY

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!

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

October 2013