March 2014 by CoffeeTalk Magazine

March 2014 www.CoffeeTalk.com V Vol. XXVII No. 3

CONNECT. GROW. PROSPER!

See NCA Exhibitor Listings page 24

The View— We have the power IF we choose to use it. page 8

Jack Newall Engineering Our Industry's Art Form

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The Magniﬁcent Barista Brothers

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Cups, Lids, & Sleeves Coffee Shop Must-Haves!

CONNECT. GROW. PROSPER!

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This Month:

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Contents

The View Cups, Lids, & Sleeves Coffee Shop Must-Haves!

CONNECT. GROW. PROSPER!

Coffee Chemistry

Unlocking Coffee's Chemical Components:

10 Cups, Lids, & Sleeves Coffee Shop Must-Haves!

PART II

Roasters Rock

The Greater Good and the Unintended Consequences

The Voice - Dreams for our Industry

The Last Mile

Marty Curtis

17 The Magniﬁcent Barista Brothers

The Magniﬁcent Barista Brothers

On the Shoulders of Giants

Jack Newall Engineering Our Industry's Art Form

Making Marketing Miracles Happen

NAMA: Emerging Leaders Network

Storytelling Coffee

Michael Kelley Is Paving His Way in NAMA

Retailer/Roaster Proﬁles

18 Jack Newall Engineering Our Industry's Art Form

WHO WE ARE Phone: 206.686.7378, see extensions below

Bolshe Coffee! One of the Coollest Places to Have Coffee

The Power of Good

22 24

What Does Research Reveal About Coffee and Health?

NCA New Orleans Listings

Owner Publisher Kerri Goodman, ext 1 | 206.795.4471 kerri@coffeetalk.com

Editor/Feature Writer Jessica Tanski, ext 7 jessica@coffeetalk.com

Design

News Bites

Advertiser Index

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

Researcher Libby Smith, ext 8 libby@coffeetalk.com

Mailing Info

Feature

The View— We have the power IF we choose to use it.

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.

March 2014

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The View

Kerri Goodman We have the power IF we choose to use it. It’s “that” time again Welcome to March! I don’t know about you all, but I am excited to be starting “Trade Show Season” with Coffee Fest New York, NCA New Orleans, NAMA One Chicago, and SCAA Seattle all in the next eight weeks. For me, these shows give me energy and insight. To quote this month’s “Industry Giant” Jack Newall (see page 18), in coffee “relationships go far beyond just relationships, some people become like family.” After 20 years, each show has become a “family reunion” where stories are exchanged, relationships renewed, and ideas abound. Frankly I cannot fathom the ability to produce a quality trade journal without these regular collaborations. There simply is no substitute for the face-to-face interaction and the creative synergy that comes from conferences and exhibitions. Unique Personality Each show presents its own unique opportunity to connect with a different audience in a different way. I love Coffee Fest as the best opportunity to connect with the largest amount of retailers and soon to be retailers this country has to offer. NCA gives me access to the leaders of the industry in an intimate and meaningful way and a preview/ reading of where the industry is and the major areas of concern. NAMA One provides some of the best educational and most organized and impressive visual presentations available today and the only way to reach the growing OCS marketplace. And SCAA is the largest gathering of international coffee professionals with a multitude of networking opportunities and some quality education. On the Inside These shows are often the only way to access to the latest news, trends, and industry knowledge from first-hand sources. For example, I am anxious to learn where the NCA is in its search for new leadership. I can’t wait to preview the New Products

about to hit the streets at Coffee Fest and talk with the retailers who are actually in the trenches to find out their greatest fears and how we can help address them. NAMA has consistently provided some of the best sales training I have ever seen at coffee related conferences. In fact I discovered our Marketing Miracles columnist, Mike Dabadie, (see page 20) at a fantastic presentation at Nashville at NAMA’s Coffee Tea and Water conference just last year. Do YOU feel heard? That brings me to SCAA. It is this conference that brings me the most trepidation. To quote Michael Kelly of Quality Brokerage, “Effective communication is one of the most important and utilized skills in business.” (see page 20). But what happens when communications fail? What happens when we feel unheard? That is what I fear is happening at the SCAA. Communication happens when both parties feel heard and understood. Yet over the last several months I have heard and continue to hear abundant concerns from SCAA members, including Past Presidents, that leadership and staff may have lost touch with member needs and interests. Granted this represents maybe 20-30 companies with which I have had personal communication on the issue, however, that leads me to believe there are more out there. The real question is, do you feel heard? Do you feel your company is being served by the SCAA?

own choice. Please take the time today to familiarize yourself with the candidates and make your choice by VOTING. Remember, we ONLY have power if we CHOOSE to use it.

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Solution is OUR Responsibility Change is never easy. It takes time, energy, tenacity. It requires people who are willing to work hard and hang in there against the odds until change becomes habit. Personally I am supporting Marty Curtis for 2nd VP and encourage you to read his letter on page 16 to learn more about this candidate who I believe will work endlessly to help the association become more transparent and responsive to member needs. However, every member needs to make his or her

Calendar

March 2-4

International Restaurant & Foodservice Show, New York, NY

March 13-15

Boot Coffee Lab - Advanced Roasting, San Francisco, CA

March 4

Ultimate Barista Challenge, New York, NY

March 14-16

India International Tea & Coffee Expo 2014, Kolkatta, India

March 5

Global Coffee Review Leaders Symposium, Singapore

March 17-19

Boot Coffee Lab - Q-Grader Training, San Francisco, CA

March 6-8

Café Asia and International Coffee & Tea Industry Expo, Singapore

March 20-22

The NCA Annual Convention, New Orleans, LA

March 22-23

Coffee & Tea Festival, New York, NY

March 7-9

Coffee Fest New York, New York, NY

March 31-April 3

EXPO Finefood, Shanghai, China

March 7-9

Latte Art Championship, New York, NY

April 9-11

NAMA OneShow, Chicago, IL

March 7-9

DaVinci Gourmet Presents: America's Best Coffee House Compition, New York, NY

April 7-9

Boot Coffee Lab - Roast Proﬁling & Cupping, San Francisco, CA

March 7-9

America's Best Espresso Competition, New York, NY

April 10-11

March 10-12

Midwest Foodservice Expo, Milwaukee, WI

Boot Coffee Lab - Single Origins & Creating Blends, San Francisco, CA

March 10-12

Boot Coffee Lab - Roast Proﬁling & Cupping, San Francisco, CA

April 24-27

26th Annual SCAA Event of the Year, Seattle, WA

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Cups, Lids, & Sleeves Coffee Shop Must-Haves! by Jessica Tanski

t is inevitable that disposable cups, lids, sleeves, and other products are an essential tool for all coffee shops. Nowadays, the consumer cares about more than just their coffee, it is about the entire experience. Yes, cups, lids, sleeves, and other disposable products are apart of that coffee shop experience. According to carryyourcup.org, “Americans throw away 25 billion Styrofoam coffee cups each year.” The disposable cup has become a part of coffee consumers’ everyday lives. In fact, disposable cups have more uses than just being a vessel to carry your coffee in. With sanitation being a high priority for all food facilities, the utilization of disposable cups lessens the chances of being exposed to bacteria. No one else has used that cup before you. Cups and sleeves can be customized to spread your shop’s brand. Logos and custom design can all be accommodated to what you want your shop being portrayed as. Not to mention, disposable cups are less expensive than glass or ceramic cups. It costs far less to order a single paper cup than it would be to replace a broken glass mug. Below are a few companies that you can utilize to bring your consumers an excellent coffee shop experience. uVu Technologies uVu Technologies utilizes its talents and analytics’ team skill set to create food and beverage packaging solutions. This results in far superior, safer cup lids and disposable products, while revolutionizing the manufacturing methodologies in which many disposable products are actually formed. Therefore resulting in incredible material saving, cost saving, and reduction in the production of defective final parts.

Stefan Ebert, Marketing and Sales Manager of uVu Technologies says, “If a shop isn’t concerned about its employee and customer safety, then the uVu lid may not be right for it.” Stalkmarket (Asean Corporation) This company sells a complete line of single and double wall insulated cups, lids, and jackets, all of which are 100 percent compostable, BPI certified, and all made from renewable plant materials. Shops utilizing Stalkmarket products are able to demonstrate to their customers that they are making the effort towards sustainability and being more pro-active in their sustainability efforts than some of the large chains. President of Stalkmarket, Buzz Chandler, gives a piece of advice, “Local neighborhood shops are the backbone of the coffee roasting industry. Be a leader in your own way. Don’t worry about the Mega Coffee chains. Big is not a synonym for better. Follow your own path.” Berry Plastics Corporation Berry Plastics sells a full line of cups, lids, and packaging to meet the needs of their foodservice customers. They manufacture both disposable and souvenir drinking cups. Their cups are sold into convenience store, QSR, casual dining distribution, and stadium and arena markets. “Our latest innovation, Versalite™, provides advanced, durable hot and cold packaging solutions that have the potential to increase customer satisfaction and operational efficiencies,” says Foodservice Product Line Manager, Lauren Piekos. Java Jacket Java Jacket aims to bring the best sleeves at affordable prices. The company takes pride in their environmentally conscious ways. They attempt to eliminate excessive paper waste and double cupping. Not to mention, they emphasize using recyclable and compostable, post-consumer paper.

They say, “With a disposable cup, it is critical that the promotion makes a great first impression.” Make an impression with these cups at your shop, for events, meetings, and other events! Visstun also offers paper cups for your shops snacks as well. You can brand various size cups and fill them with your customer’s favorite snacks! BriteVision Reach your target market with a unique and creative way to advertise. BriteVision offers not only café owners a way to promote their business even after consumers leave the shop, but allows advertisers to print their marketing buzz upon coffee sleeves. Their capabilities enable your cup sleeve message to stay fresh and keep a lasting impact throughout the year. BriteVision is a leading media company that invented cup sleeve advertising. With magazine quality printing, low minimum orders, fast production times, and eco-friendly sleeves, there is something for every shop! Disposable cups, lids, sleeves, and other products are all items that all coffee shops utilize. They are a great way to brand your shop, and by utilizing the newest technologies, you can keep your customers safe and happy. Many companies now are offering environmentally friendly products to meet the needs of various consumers With these products being such a big part of the coffee shop atmosphere, why not make them more valuable and useful by customizing them to emphasize your shop? Brand your shop and make your disposable products stand out from the rest.

Print and Apply Coffee Labels to Your Products.

Their cup sleeves are available in two different sizes and the waffle texture of the sleeve provides “grip ability.” While they do offer stock prints, Java Jacket also offers custom printing on both white or natural kraft paper in up to six colors. Water-based inks are used in their printing techniques. Plastic Bags For You PBFY carries a wide array of disposable coffee packaging from foil bags, flat pouches, stand up pouches, and pouches with side gussets. Stand up pouches are offered in an assortment of colors, sizes, materials, and styles. These include foil and poly, metalized, windowed, and rice paper pouches. According to their website, “The innovative design of these bags maximizes how your products are displayed, while efficiently taking up less space.” These disposable coffee bags are also infused with a one-way degassing valve. The valve is a necessity for all packaged coffee beans. It keeps the coffee fresh, and it keeps the package sealed tight and not allows air back into the package. Visstun High-Definition and full-color prints on Visstun’s disposable paper cups allows for the addition of ALL of your shop’s marketing needs. You can print far beyond just your logo. The cups are printed on heavy-duty paperboard to ensure your cups remain sturdy when filled with coffee or tea.

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March 2014

Safety Is in the Seal by Stefan Ebert As more and more individuals are becoming injured by unintended spills of hot coffee due to the cup’s lid, the industry called for a safer lid. uVu Technologies aimed to do just that. The uVu lid with proprietary sealing feature is both intuitive and secure. By providing consumers with safer lids, they know that their beverage will stay inside the cup, instead of on their hands or on their lap. This is a huge concern for many coffee shops, as it could result in dissatisfied customers or even lawsuits. Tony Cervini, COO of Big Apple Bagels/ My Duet/My Favorite Muffin (158 stores world-wide), calls it the “best lid in the whole world” and cites complete customer satisfaction with the user experience. As we firmly believe, and Tony confirms, to the customer a cup is a cup, but ask any customer about their experience with today’s state of the art lids and you will get a mountain of bad (and sometimes angry) retorts concerning the overwhelmingly negative experiences redound across the industry: “The lid pops off all the time!” “The lid spilled all over my laptop!” “The lid ruined my work clothes.” “I was burned when the lid popped off.” (This story was related to our team by a barista who had to be hospitalized for a week in upstate Michigan). “The customer wears their coffee all over them.” (This story was told to our team by a store manager who, on a daily basis, watched her customers walk out of the store carrying a cup of coffee while wearing gloves, only to see the lid pop off and coffee splatter all over the customer’s winter coat.”). Just as serious are the litany of civil actions mounted on the basis of hot coffee spills, most recently in the matter of Cary v. McDonalds (BC-53250)(Los Angeles Superior Court, Jan. 7, 2014). The Plaintiff alleged personal injury when she was handed a cup of coffee at the drive-thru containing a lid that was “negligently placed on the cup in such a way that the lid did not stay on the cup and came off, allowing hot coffee to spill on Ms. Cary causing her severe personal injury.” A simple “Google search” will reveal scores of other similar personal injury complaints. We have determined that the inherent defect in most hot beverage lids today lies in the failure to correct the method in which a lid seals to a cup. We have solved this problem and, as the market shows, our product is meeting rave reviews. We are completely confident that our product is safer than any other lid and can be a huge asset for any business as both a message that they truly care for their customer’s safety, but also as a branding tool for their own business.

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Coffee Chemistry

Unlocking Coffee’s Chemical Components: PART II

elcome to this month’s issue of coffee science. Last month we briefly discussed the role of two alkaloids: caffeine and trigonelline, and briefly their role in coffee composition. This time we’ll explore some of coffee’s more common components, namely carbohydrates and protein, and discuss how these seemingly ordinary compounds react to form coffee’s alluring aroma. Carbohydrates Carbohydrates make up roughly fifty percent of coffee’s total dry weight by composition. After roasting, remaining carbohydrates in the cup contribute to mouth-feel or body, with some studies suggesting they are also responsible for the quality of the foam common in espresso beverages. Although there are numerous types of carbohydrates in coffee, perhaps the most important is that of sucrose. Sucrose, or more commonly known as table sugar, makes up six to nine percent in Arabica with a slightly less (three to seven percent) amount contained in Robusta coffee. During roasting, sucrose is readily decomposed, and studies have shown that up to 97 percent of the initial sucrose content is lost even in light roasts. Its role during roasting is enormous with a large portion of the available carbohydrates participating in the Maillard and numerous others secondary reactions. One class of important byproducts created during roasting are those of organic acids. In its native green form, coffee contains negligible amounts of formic, acetic, and lactic acid. Though once roasted, there is an exponential increase in acid production, along with a paralleled increase in coffee acidity. Since acidity plays an important role in assessing quality, it’s no surprise why we see typically higher levels of perceived acidity in Arabica coffee than Robusta, due in part, to its higher sucrose concentration. Proteins Protein content for both green Arabica and Robusta coffee varies between 10-13 percent and exists as free or bound proteins within the coffee matrix. Although actual concentrations vary within the bean, there are a number of factors that affect protein content. Factors such as level of maturation, variety, and storage conditions all have an effect on protein byproducts during roasting.

Joseph Rivera

During roasting, proteins combine with carbohydrates in what is perhaps the most important reaction for all thermally processed foods - the Maillard Reaction. This set of reactions, discovered by a French chemist in 1910, is what is largely responsible for transforming the mere handful of compounds found in green coffee to the complex matrix that coffee is today. As temperatures reach 150oC (302oF), the Maillard reaction react free proteins with sugars ultimately leading to the formation of hundreds of important aromatic compounds. Furans, for example, impart sweet, caramel-like aromas, while more complex molecules, such as pyrazines, impart more nuttier complex flavor notes. Ketones, or smaller molecules, also play a role with diacetyl (butanedione) imparting buttery-butterscotch notes reminiscent to fresh popcorn. There are literally hundreds and hundreds of aromatic compounds being created during the roasting process, each contributing a small portion to coffee’s complex aroma. If you’ve ever wondered why coffee is brown in color, it’s due to the very same reaction that creates flavor. During roasting large molecular weight compounds combine with proteins to form complex brown colored melanoidins, which ultimately give coffee its characteristic color. Until recently, very little was known of these compounds, but over the years science has elucidated many of their structural properties associated with them. Perhaps the most promising is that many of these compounds have potent antioxidant, antimicrobial, and anti-inflammatory properties associated with them. This is great news considering that coffee is the second to third most popular beverage consumed in the world, just after water and tea. It’s just another reason to enjoy another cup of coffee at home or your favorite café. Cheers!

Joseph A. Rivera holds a degree in food chemistry and was formerly the Director of Science & Technology at the Specialty Coffee Association of America (SCAA). He’s the creator of coffeechemistry.com and newly developed Coffee Science Certificate (CSC) program. He can be reached at jrivera@coffeechemistry.com

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Roasters Rock

The Greater Good and the Unintended Consequences

hen you wake up in the morning, you are faced with choices, influences, and responsibilities. For many, the sorting out of these things requires a shower, followed by a cup of hot coffee. People in the coffee industry are no exception to this reality, but they tend to go about setting priorities in a different way; they consider others, as well as themselves. “The purpose of life is not to be happy. It is to be useful, to be honorable, to be compassionate, to have it make some difference that you have lived and lived well.” —Ralph Waldo Emerson When deciding what is important to a coffee person, they consider God, family, self, and ‘the greater good.’ GOD: Finding some way to connect to your spiritual self brings a sense of calm. Whether it is prayer, meditation, or some other method, you build a solid core set of values with which to vet decisions. These values shape the goals and frame the actions taken. FAMILY: If you have a spouse, children, parents, or siblings, you probably want to look out for them. (At least some of them!) Coffee people tend to be in solid relationships because they are caring people. There is a burning desire to take care of those closest to you. This reality also shapes the day’s priorities. SELF: Coffee people are also fiercely unique individuals that like to be independent. They know that by taking care of yourself, you can accomplish a couple of key things:

Rocky Rhodes

If balance is not achieved in goal setting, then it can result in unintended consequences. Some examples of coffee people’s great intentions gone bad: 1) Giving too much Charity to others should be a core value. Balance however, dictates that you can give more to others if you are healthy, wealthy, and wise. Give until it hurts, not until it damages your ability to give the next day and the day after that. The unintended consequence might be becoming the person needing the charity of others, thereby creating a compounding negative affect. 2) Offering to pay TOP DOLLAR for the best coffee from the farm On the surface, a farmer that gets top dollar for the 90+ coffees should be happy. In fact, done incorrectly it can have the unintended consequence of damaging the overall profit of the farm. Be strategic and inclusive of the desires and needs of the farmer, and make sure you don’t move the defects in such a way that the bulk of the crop is worth less in value than what is gained by selling a small amount at a super-premium. 3) Over-servicing the customer Have you ever had a terrific barista that gave ‘extras’ to all of her customers only to quit and then have customers disappointed that the freebies were no longer available? Customer service is supposed to give a consistent and positive experience every time. To do too much can have the unintended consequence of customers going somewhere else.

1) Nobody else will be burdened with taking care of you. 2) You can truly take care of others and make a difference when your own well-being is solid. “It is one of the most beautiful compensations in life, that no man can sincerely try to help another without helping himself.” —Ralph Waldo Emerson The above three areas of importance are fairly obvious for most people living a thoughtful life. Coffee people however, have one additional area that makes them distinctly special. THE GREATER GOOD: By embracing God, family, and self, the industry professional is able to see a broader picture, and they see that the industry itself needs help, too. A greater good for these people involves caring about the entirety of those in the supply chain; from the growers at origin to those that need the coffee to start their own day. There is a recognition that without each other doing well, all will suffer. Conversely, if the supply chain is thriving, then the world and the individual thrive as well. So the day gets planned, priorities set, and the morning coffee is finished; the coffee professional sets forth to change the world. But for some, things just don’t seem to go as planned. They need one final ingredient to make things work: BALANCE. ”I arise in the morning torn between a desire to improve the world and a desire to enjoy the world. This makes it hard to plan the day.” —E.B. White

“CEOs hate variance. It's the enemy. Variance in customer service is bad. Variance in quality is bad. CEOs love processes that are standardized, routinized, predictable. Stamping out variance makes a complex job a bit less complex.” —Marcus Buckingham 4) Looking at wealth as ‘unfair’ to those that don’t have it

Monetary wealth is not a measure of anything except the amount of money that someone has. Sometimes it is earned, sometimes inherited. Either way, it’s their money, and their choice on what to do with it. You have the same choice and you get to control your values. Knowing your own values will allow you to reconcile being wealthy and caring and fair in whatever way is comfortable to you. Even if ‘the wealthy’ gave all of their wealth away, it would not change poverty. In fact, it might have the unintended consequence of creating a ‘welfare state,’ which is far more detrimental to the rise out of poverty.

“It’s no disgrace to be poor, but it is not a recommendation either!” —Zig Ziglar So wake up, shower, grab a cup of coffee, and prepare to change the world. Coffee people can, and do, make a difference every day. Look out for yourself, your family, and seek a higher guidance to know the balanced way to help the industry. The INTENDED consequences will be wonderful. Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at rocky@INTLcoffeeConsulting.com as well as RockR@CoffeeLatinAmerica.com

Photo by Trish Rothgeb

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March 2014

The Voice

DREAMS FOR OUR INDUSTRY

ello SCAA Membership,

As a dedicated SCAA member, I am hoping you also have an interest in making the Association be the best it can be. In the two minutes it takes to vote in this year's Board of Directors election, you have the power to have your voice heard and help set the direction of this essential association. Who is Marty Curtis As a dedicated SCAA volunteer since the early 1990s, Technical Committee Member for 8 years, Board of Directors Member for 4 years, and Senior Q-Grader Instructor who has taught and certified hundreds of dedicated coffee professionals in 13 countries, I have personally seen the incredible difference this association can make in the businesses and lives of people around the world. What My Colleagues Have to Say about Me “I have known and worked with Marty Curtis for over 12 years and found him to be extremely professional with great integrity and honesty. He walks the talk and is straightforward with no secret agendas. He will put in the time to make the SCAA a valuable organization for its members.” Dan Cox SCAA Past President SCAA Lifetime Achievement Award recipient “I had the privilege of meeting Marty Curtis about 6 years ago when I was going through my original Q Grading/Cupping training and qualifying. Marty proved to be an excellent instructor who I would have categorized as “Hard but Fair“. The level of honesty and integrity that he displayed as our coach, teacher and tester is an example that I continue to follow in the development of our people here at Community Coffee Company, LLC. You only need to speak with Marty for a few moments before you realize that the level of commitment he shows for our industry is genuine. Marty truly places his heart and soul into every aspect of coffee which is the driving qualification that he would carry as Second Vice President of the SCAA Board of Directors.” Carl Leonard VP Green Coffee & Tea Dept Community Coffee Company, LLC “I've worked with Marty since the early 1970's and I can say this about him without equivocation -- he is as hard-working and focused as any person with whom I've ever been involved. His dedication to his work, whether that be business or personal, is offered in one form, and that is with all of his heart, mind, and body. And perhaps most important to anyone's success, Marty's commitment to following-through is both consistent and complete.” Gary Ladd Past CEO and member of the Board, Asian American Coal, Inc. Past member of the Board, Trident Academy Current member of the Board, Darkness to Light Current member of the Board, Piney Woods Resources Co-founder and President, Aerial Revolution Challenges, Inc.

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Marty Curtis “I had the honor to serve on the SCAA Board of Directors with Marty for one year. During that time Marty was a gladiator for the members. When the Board was faced with a decision he was the one who asked two very important questions: How will this action make the association better for our members and is the action consistent with our stated mission and values.” Linda Smithers North American Marketing for Daterra SCAA Past President Why It Is Essential YOU Take a moment to Vote As current SCAA Board Member, Andrew Hetzel said in his recent Facebook Post, “This year’s election is the most important in recent history.“ This is an unusual election year for the association. In most years the board simply selects the next slate of candidates they wish to put forward on the ballot and only about one in one hundred members votes. There really is no need to vote in this case. This year I chose to petition to be put on the ballot and was successful in having the required percentage of voting members take the valuable time out of their day to write and sign a petition and fax it to SCAA headquarters, just to make sure I made it onto this ballot. Why would such busy people, like yourself do this? Because they know that I am ready, willing, and able to dedicate myself to this organization to bring to it a greater focus on: ✓ ✓ ✓ ✓ ✓ ✓

Transparency Integrity Equal Voice Dedication Your Association Earned Leadership

This is YOUR Association In 2008 I ran as a petition candidate on these principles and proudly served on the board for the next four years. During this period I consistently fought to make the association more open and responsive to members demanding the board meeting minutes be more detailed and available to the membership. This is your organization and you deserve to have a say in how it is run. Please take a moment to vote for me and I promise to work for you to have a greater voice and be heard in the leadership of the Association. Please take a moment to VOTE NOW, the link is https://specialtycoffee.wufoo.com/ forms/2014-board-of-directors-election-official-ballot/ Remember only ONE vote per company and you will need your member ID for the vote to be official. If you can't find it, call SCAA Membership at 562.624.4100 and the deadline is March 22, 2014. Sincerely, Marty Curtis

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The Last Mile

THE MAGNIFICENT BARISTA BROTHERS

â&#x20AC;&#x2122;ve seen coffeeâ&#x20AC;&#x2122;s future. Itâ&#x20AC;&#x2122;s right here in Manhattan, and itâ&#x20AC;&#x2122;s so bright, you might want to grab those Ray-Bans.

I found coffeeâ&#x20AC;&#x2122;s new horizon not in a Brooklyn third-wave bar, or snug West Village cafĂŠ. Rather, it lives in two charismatic and curious brothers: Upper West Siders named Lucas and Maxwell, high school and college students, respectively. Spend just five minutes with them, and youâ&#x20AC;&#x2122;ll remember just why you got involved with coffee. Get to know them a little better, as Iâ&#x20AC;&#x2122;ve been lucky to do, and you will be amazed by all that they know and by all of the possibilities they represent. Our tale starts one warm June morning last year at the start of the two-day illy University of Coffee class that I teach at the International Culinary Center in Soho. Among the hotel executives and coffee entrepreneurs enrolled were two young guys sporting the title â&#x20AC;&#x153;Coffee Enthusiastâ&#x20AC;? on their nametags. â&#x20AC;&#x153;My brother and I had a couple of weeks to kill between school and camp, so instead of watching non-stop Netflix, we went looking for a coffee class,â&#x20AC;? recalls Maxwell, speaking on behalf of older brother Lucas, currently away at college. After breaking the ice with (what else) a warm espresso, the stories started flowing of the well-equipped barista stations each brother maintains at home; of preferred preparation methods â&#x20AC;&#x201C; for Maxwell, make that espresso and French press; and of the friendly competitions these barista brothers regularly wage and use to hone their skills. Maxwell isnâ&#x20AC;&#x2122;t some teen coffee mercenary looking for stay-awake help during first period. He claims near immunity to the stimulating effects of an espresso here and a mug there. Heâ&#x20AC;&#x2122;s in it for craft and taste, period. And the love affair goes way back. While his toddling contemporaries were all a-drool over teething biscuits, a oneyear-old Maxwell was known to snatch momâ&#x20AC;&#x2122;s coffee from her very hands, tethered to her front by Baby Bjorn. Fast forward about 10 years, to when the boysâ&#x20AC;&#x2122; grandfather let Lucas toy with a rusty, old La Pavoni machine, given as a gift and rarely used. â&#x20AC;&#x153;We got it to work well-ish,â&#x20AC;? says Maxwell. â&#x20AC;&#x153;That was tough because it was a pump machine that took lots of work getting the right pressure.â&#x20AC;? I told Maxwell that his grandfather gave them an even bigger gift than they knew, by having them learn on a (wonderfully) complicated, manual machine that left everything up to the barista to get right. Master a vintage La Pavoni, and you can write your coffee future â&#x20AC;&#x201C; as these brothers did, and are.

Giorgio Milos

Lucas received a special going-away-to college gift: a shiny new La Pavoni from his grandfather, prompting Maxwell to lobby for a machine of his own. Six months later, he marched into Bed Bath & Beyond and plunked down $300 (his own) for a Cuisinart machine heâ&#x20AC;&#x2122;d pined after. And thatâ&#x20AC;&#x2122;s when the frequent brotherly â&#x20AC;&#x153;espresso offs,â&#x20AC;? as Maxwell calls them, started filling their apartment with ever-improving aromas, each budding barista learning how to exploit the strengths and compensate for the weaknesses of their respective, metal-clad weaponry. â&#x20AC;&#x153;Mine made better crema, and his steamed milk better. I got too many macro-bubbles,â&#x20AC;? Maxwell says. â&#x20AC;&#x153;So we learned and adjusted. Lucas found he couldnâ&#x20AC;&#x2122;t get the right texture from his burr grinder, so he got hold of a hand crank, and things got better.â&#x20AC;? At University of Coffee, Maxwell would learn how keeping the pitcher angled precisely, and how the fine art of counter tapping held the keys to steaming and frothing. Maxwell says that the University of Coffee opened his eyes to coffeeâ&#x20AC;&#x2122;s bigger picture; its rich history and farm-to-cup journey, and to two colors he never knew were part of its palate: red (cherries) and green (unroasted beans). He came to see and appreciate the global community that coffee inhabits and influences, not least the local growers who beat at its heart. As for the pleasure of consumption, â&#x20AC;&#x153;I discovered tasting notes I couldnâ&#x20AC;&#x2122;t believe existed in coffee,â&#x20AC;? Maxwell said. â&#x20AC;&#x153;And I know my palate isnâ&#x20AC;&#x2122;t fully developed, so Iâ&#x20AC;&#x2122;m bound to discover more.â&#x20AC;? During hands-on training, Maxwell learned that establishing an orderly routine behind the bar is critical to getting consistently good results, and why double tamping is absolutely, positively forbidden. â&#x20AC;&#x153;And I know to be afraid of the dark. Very afraid,â&#x20AC;? he warned. You see, thatâ&#x20AC;&#x2122;s one of my central tenets: overly roasted coffee can either ruin great beans, or mask deficiencies in others. Like I said, these guys â&#x20AC;&#x201C; and coffee â&#x20AC;&#x201C; have some great future! Giorgio Milos is illyâ&#x20AC;&#x2122;s award-winning Master Barista and illyâ&#x20AC;&#x2122;s North American Barista in Residence who regularly ventures beyond the cup to study the biology and chemistry of the coffee bean, continually striving to master the beverage that is his passion and profession.

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On the Shoulders of Giants INTERVIEWS WITH COFFEE INDUSTRY PIONEERS

Jack Newall

A Dramatic Display Can Pave the Way

ack Newall, a man with passion, a man with dedication, and a man with the drive to make a difference in the coffee industry. For 55 plus years, Newall watched the industry evolve and change. He has been deemed a â&#x20AC;&#x153;giantâ&#x20AC;? in our industry for his hard work and expertise in process engineering. Processing systems, roasters, and plant design has all been revolutionized with Newallâ&#x20AC;&#x2122;s help. Here is his storyâ&#x20AC;Ś From the Beginning Newall was born in 1934, and he grew up in Massachusetts. Furthering his education, he attended the University of Massachusetts in 1952, looking to obtain a degree in engineering. Newall left the University of Massachusetts his junior year to be part of a team at Datamatic Corporation, Newton, MA. This team was responsible for engineering, fabricating, and testing a prototype three-inch tape drive for the Datamatic 1000 Computer, a joint venture by Raytheon and Honeywell. After three years he returned to the University of Massachusetts and received a Bachelor of Arts degree in economics, class of 1959.

where he established sales agencies in Mexico City, Caracas, Bogota, and San Juan. He increased export sales by 400 percent! Newall later established effective sales programs in Australia, New Zealand, and Japan when he became a Division Manager. He coordinated and completed a $950,000 new product development, including significant, personal design concept contributions. He was at this position until 1997. Total responsibility for Burnsâ&#x20AC;&#x2122; profit center rested on his shoulders, this includes long range planning and forecasting, marketing, sales, advertising, and interfacing with all engineering, production, and accounting functions. Probat Burns Inc. In 1998, the company became Probat Burns Inc. Newall stayed with the company and is a Senior Key Account Manager. His main focus is on the Burns product line, as well as aiding and supporting in Probat processes and engineering. â&#x20AC;&#x153;Still working at the age of 80 shows just how much I enjoy the coffee family,â&#x20AC;? Newall explains.

How it All Started During college, Newall started dating the daughter of the president of Jabez Burns & Sons, Inc., which is located in Manhattan. While the love fell apart, her father offered Newall a job at his company. He accepted the offer, and his life would change forever.

â&#x20AC;&#x153;I tell them Iâ&#x20AC;&#x2122;m retiring at the end of the workday Friday, and then I show up to work on Monday morning,â&#x20AC;? he continued.

â&#x20AC;&#x153;It all just fascinates me,â&#x20AC;? Newall said.

Newall has a love for the coffee community. He explained how relationships go far beyond just relationships, some people become like family. He urged other sales people to develop relationships with customers on more than just one level.

At Jabez Burns & Sons, Inc., Newall underwent general training, including process system flow, design layout, automation, estimating, sales, installation, start-up, and troubleshooting. In 1962, the company opened a sales office in Atlanta. Newall then gained the title of â&#x20AC;&#x153;Sales Engineer.â&#x20AC;? Newall was responsible for all sales in the southeastern states including preliminary plant and system engineering, estimating, and proposal work. The company at the time designed and manufactured processing equipment and systems for coffee, tea, chocolate, and nuts.

Coffee Remains an Art Form While talking with Mr. Newall, something he said really stood out to me. He said, â&#x20AC;&#x153;Coffee remains an art, no matter how much science goes into it.â&#x20AC;? He explains that Probat supplies the industry with the tools and science to do just that, create art. He compares a coffee professional to an artist, â&#x20AC;&#x153;We donâ&#x20AC;&#x2122;t want to give them oil-based paints if they want do a water color painting.â&#x20AC;?

From 1964 to 1972, Newall was the Sales Manager for Blaw Knox Food and Chemical Equipment Co. Inc., in Buffalo, New York. He was responsible for equipment sales of Jabez Burns and B.F. Gump Divisions, a subsidiary manufacturer of feeding, screening, grinding, and packaging equipment. Newall was accountable for determining sales goals, advertising programs, and coordination and profitability of 17 in-house and regional sales engineers.

The industry is quality-conscious and that is reflected in the entire coffee process. Newall says, â&#x20AC;&#x153;We are in this industry to make money, but so is everyone else on the supply chain. It takes two to tango!â&#x20AC;?

Moving On Up! From 1973 to 1981, Newall moved up in the company. His nametag now read â&#x20AC;&#x153;Senior Sales Engineer.â&#x20AC;? He was liable for all Burnsâ&#x20AC;&#x2122; export marketing programs (excluding Europe). It was here

In Conclusion Jack Newall has been a giant in the coffee industry with his expertise being in process engineering and sales. Clocking in decades of workdays shows just how much the industry means to him. He has forever made an impact on the way plant design effects the functions and processes of the coffee world.

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Marketing Miracles STORYTELLING COFFEE

hen dealing with people, let us remember we are not dealing with creatures of logic. We are dealing with creatures of emotion, creatures bustling with prejudices and motivated by pride and vanity. â&#x20AC;&#x201D;Dale Carnegie

Mike Dabadie The image shown here provides the positive pathways of how consumers think of coffee from product attributes to personal values. These are the stories of how people see and talk about the relevancy of coffee in their lives. And these stories reveal for us the power of both what is known and what is possible. From these various orientations we can garner several important learnings and opportunities.

In todayâ&#x20AC;&#x2122;s marketing world we can be confident and certain of two important facts: 1. The days when marketers or those who develop products could simply tell the consumer what they would have are over. While Steve Jobs in his own world might have thought that he could predict what a person needed in life, before that individuals realized it, the reality of todayâ&#x20AC;&#x2122;s hyper-connected marketplace means that consumers are in the driver seat and want to be included in the conversation of buying, using, and sharing. 2. While coffee is a masterful product that is becoming ever more approachable, it is a disservice to not reflect on the emotional and physical power of the benefits that such a tiny green bean can unleash upon an individual when transformed for consumption. And these personal benefits are not just what coffee insiders think, it is from the heart and mind of the consumer. Over the years and from many conversations with coffee drinkers of all profiles, a mindmap of how Americans think rationally and emotionally about coffee can be drawn. Based on the point-of-view of the consumer, this blueprint literally provides the means of looking at the met and unmet needs of the individual, how existing and new products can be best positioned, how business executives see the importance of workplace benefits such as coffee, and where the industry can uncover new opportunities for growth.

There are two macro stories for coffee: one addressing value and socialization, and the other is addressing health and performance. Think of the socialization aspect as the â&#x20AC;&#x153;weâ&#x20AC;? and the performance as the â&#x20AC;&#x153;me.â&#x20AC;? Both of these ultimately lead to the personal value of accomplishment and self-esteem. That may sound like a long way from a cup in the morning to deep psychology, but in fact if you think about the story of what coffee can do for you and how it makes you feel, the journey is not that far. This is a product that elicits deep feelings both socially and individually. So how does a mindmap like this work in marketing? Consider these few examples and then think of how you could fit your offering in what consumers are looking for now or into the future. t Ä&#x2021;F UBHMJOF iÄ&#x2021;F CFTU QBSU PG XBLJOH VQ JT 'PMHFST JO ZPVS DVQ w JT B DMBTTJD FYQSFTTJPO UIBU DPNCJOFT UIF elements of smell/aroma to waking up to getting started. And in many advertisements, the Folgers ads have astutely linked this to stronger family relationships and a sense of belonging that is visually shown. t 4JOHMF TFSWF DPOUJOVFT UP FYQMPEF JO QPQVMBSJUZ BOE QMBZT EJSFDUMZ UP DPÄ&#x152;FF ESJOLFST XBOUJOH B WBSJFUZ PG choices, to satisfying a craving for a particular type of drink, to supporting the confidence that one has that they made the right choice, and ultimately leading to personal pride and self-esteem. t Ä&#x2021;F /BUJPOBM $PÄ&#x152;FF "TTPDJBUJPO /$" BOE UIF 4QFDJBMUZ $PÄ&#x152;FF "TTPDJBUJPO PG "NFSJDB 4$"" continue to publish the positive physiological impact that coffee consumption has on humans, both green and roasted! Coffee not only produces an emotive response, but a physical one as well. Consumers view this in terms of feeling physically better and an improved mental state. In this case, improved health leads directly to improved personal performance tied back to coffee. t "MUIPVHI UIF JEFB PG UIJSE XBWF DPÄ&#x152;FF JT KVTU UBLJOH IPME UIF QSFNJTF JT UIBU DPÄ&#x152;FF TIPVME OPU CF MPPLFE upon as a commodity, but rather as an experience. Indeed, if those in the industry want to understand how to seed a co-creative, collaborative, and customer-centric movement founded on higher order community impact, look no further than these values. Chipotle did it with the Crow Foods video story. But the big opportunity, as one can see from the image, is a desire for less stress in life and a feeling of rejuvenation. This acts as a â&#x20AC;&#x153;bridgeâ&#x20AC;? between the social and the performance orientations, which is a space that not many coffee brands or products tend to play today. If there is marketing â&#x20AC;&#x153;white spaceâ&#x20AC;? in the coffee category, this is it â&#x20AC;&#x201C; for now. In every society, personal values do not tend to rapidly change. Whereas products and services come and go and are highly influenced by short-term events, the fundamental human desire for pride, happiness, success, security, self-esteem, and accomplishment is constant. Coffee yesterday, today, and tomorrow is a story of human values. Lets tell the stories. Mike Dabadie is the founder of Heart+Mind Strategies, LLC, a research consultancy that continues to pioneer the use of personal-values insights and marketing. He can be reached at mdabadie@heartandmindstrategies.com.

NAMA Emerging Leaders

A SPARK OF CHANGE FOR THE INDUSTRY Michael Kelley Territory Account Manager Quality Brokerage, Inc. Completed NAMAâ&#x20AC;&#x2122;S Executive Development Program Tri-State Vending Association Board of Director Emerging Leaders Network

1. What are the skills you use most in your career? The skill I use most would be communication. Effective communication is one of the most important and utilized skills in business. As a Brokerage Firm we have multiple points of contact, from the manufacturer, to the distributor, to the customer. A key role is to establish direct communication between all channels. Additional skills I routinely use would be flexibility, adaptability, and managing multiple priorities. Having the ability to manage multiple assignments and tasks and set priorities has proven to be a key skill set important in an industry that is always adapting and changing. 2. How did you get into the vending and refreshment services business? In my teenage years, Lou Pace, who is the owner of Quality Brokerage, was then the manager of my baseball team. There I was introduced to his son, Lou Pace Jr., who is now more of a brother than a friend. As Louie and I grew up we began working in his fatherâ&#x20AC;&#x2122;s business, packing sample bags, ordering samples, assisting with order placement and helping prepare for trade shows. As Louie and I developed a great working relationship, an Account Manager position opened at Quality Brokerage. Lou Jr. suggested to his father to give me the opportunity to fill it. I have gratefully been a part of the Quality Brokerage team for seven years.

3. Give us an idea of your role and key responsibilities My role at Quality Brokerage is to manage sales and business development. As a Territory Account Manager in the states of Pennsylvania, New Jersey, and Delaware, I have the responsibility to meet with the vending and OCS operators and connect them with the products and services of the manufacturers we represent. As a manufacturersâ&#x20AC;&#x2122; partner, we are responsible for having consistent and efficient call coverage in our territory while providing the operators with category management information, Plan-o-Gram assistance, as well as rebate and promotional programs to maximize sales. Also new item introductions and follow up are key responsibilities.

Jessica Tanski

4. What does an average day for you include? Every day brings new opportunities and challenges, so again I must be ready to adapt and change to make sure I am providing my customers with the services they require. Similar to an operator, my day also revolves around my clients. Saturday is my day to pack all of my sample bags, run my customer reports, and to make sure I have all of my rebates, promotions, and pre-book order sheets in order to review with the operators during the week. Once my week begins I travel by car to introduce my products in face-to-face meetings with the key decision makers. 5. What are the biggest challenges you face in your business? Legislation and regulations are the biggest challenges we face as an industry. It impacts all of our businesses. That is why it is so important to support your local State Council and NAMA, who both continue to battle these issues on a daily basis. 6. Moving forward, what are your personal/professional goals? Moving forward, my personal and professional goals coincide. I aim to provide the excellent service and attention my customers have become accustomed to, while exceeding our companyâ&#x20AC;&#x2122;s goals and high standards. I would also like to continue to be an asset to my local State Council to ensure the growth and success of our industry. 7. In your own words, what is the value of participating in the ELN? The value of participating in the Emerging Leaders Network is that it provides an opportunity and launching pad for the industryâ&#x20AC;&#x2122;s up and coming and to make their mark and help shape our industry for the future! The ELN is a hub for young leaders with similar goals seeking best practices, professional development, and peer networking opportunities, while having the knowledge and experience of trusted mentors. Being part of a tech-savvy generation driven by passion, commitment, and innovation, I am excited for where our industry is headed, and I am looking forward to being part of an organization that is making the necessary steps to utilize the commonalities between the multiple generations. 8. What is your advice for young people starting their careers in the industry? Get involved with NAMA and your local State Organizations. Network, build relationships, be confident, and show your passion. Continue your education through NAMAâ&#x20AC;&#x2122;s various seminars and programs, such as the Executive Development Program. As previously published in NAMAâ&#x20AC;&#x2122;s InTouch Magazine.

March 2014

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BOLSHE COFFEE! ONE OF THE COOLEST PLACES TO HAVE COFFEE

Maxim Vershinin

Bolshe Coffee! Alexandrovsky Park 3-G, Saint Petersburg, 197101 +79095814571 Nicholas Gotko https://vk.com/morecoffee gotko@mail.ru

V. Did you get into coffee business right from the beginning of your professional career? G. Well, before I opened my shops, for almost ten years I worked as an engineer in a big coffee company, and my partner, Nicholas, was a vice president in a roasting company. In the mean time, we also participated in barista championships and even judged some of them. We are still judges in championships organized by the Specialty Coffee Association of Europe (SCAE). It is a very prestigious title in the coffee world. To become a judge, one must take a really hard exam that lasts four days, and only if passed properly, you would receive an official certificate. Plus you have to reconfirm that certificate every two years.

V. So what is your secret, why do people love you so much? G. When we first thought about opening up a shop, we had different variants of what the final result would be. We decided not to play by the rules: we decided to offer excellent, sometimes even rare coffee for an affordable price.

i! I am in my home country of Russia in beautiful Saint Petersburg. Yay! It is still quite hard to find a good cup of coffee around here; you usually have to travel across the city for one. It isn’t Seattle with independent coffee shops on every corner and hipsters painting the scene, but very slowly it is getting there. There is one place you can count on to get a good fix – Bolshe Coffee! “Bolshe” means “more” in Russian, so More Coffee! Nice simple name, ah? It is also located in a grot. How cool is that? I had a chat with the owner – Nicholas Gotko. Listen up:

V. Please tell us about the coffee scene in Saint Petersburg. G. I believe this year to be the best so far for independent coffee shops in Saint Petersburg, and I think that this interest will only keep growing until we have enough neighborhood coffee shops to serve all of the locals on every street. Right now, many have to travel far to get a good quality cup in a friendly, relaxed environment. Just in the past year, my team, which includes me, my wife Zoya, and Nicholas and Tatyana Yarlanskie, managed to open five independent coffee shops. All of these shops have different names and themes and carry a local character. Meaning, they are meant primarily for clients studying and working nearby. V. Your spot is cool! A grot sounds like a great ﬁt for a coffee shop. Did you have to introduce signiﬁcant changes to the place’s architecture before you opened? G. A search for a perfect place took almost six months. In the end, we got the grot! Until we got the place, the grot was empty for about three years. We had to redo many things using our own hands. Overall, construction and preparation to open took us about a month, so everything went pretty quickly. We didn’t change the place’s architecture. We decided to work with what we had and fit in organically. Many believe that a majority of your business expenses should be spent on the interior, but we believe that equipment and product are more important than fancy walls.

We succeeded in our original task to create a place that would become a part of the city’s legend that everyone would know about. Our places have constant movement, action, and life to them. It is really important for our clients to feel our presence and our care once inside our shops. Here we have the environment where you are comfortable and you don’t have to pretend that you are someone else. We communicate this message to our clients very clearly. We have people in expensive suites next to sporty clients in shorts. We have mates with dogs and little children roaming around freely. Our environment is so easygoing. “I want coffee and I go get it at Bolshe!” - we made it as simple as that in Saint Petersburg. Lastly, I would like to add my most important advice: “Do your job well, and you won’t run away from success!” To view the full interview, please view the online publication at http://magazine.coffeetalk.com/march14-retailer-profile/ Maxim Vershinin has been a columnist for CoffeeTalk for the last few years highlighting various roasters and retailers in the industry. He has lived in Peru for the last few years and is now furthering his education at Columbia University seeking a B.A. in economics.

The Power of Good

WHAT DOES RESEARCH REVEAL ABOUT COFFEE AND HEALTH?

ognitive Decline The fear of losing one’s mind outranks both heart disease and cancer as the primary health fear of older Americans. In his WebMD interview, Frank Hu addressed findings that indicate a lower risk of dementia, including Alzheimer’s disease, among drinkers of caffeinated coffee. A 2009 study from Finland and Sweden investigated 1,400 people for 20 years. Of these, those who reported drinking three to five cups of coffee daily were 65 percent less-likely to develop dementia than occasional or non-drinkers. In addition, long-term coffee intake has a dose-dependent association with improved cognitive function and memory; plus, it protects primary neuronal cells.

Siri Khalsa

daily showed an 84 percent lower risk of cirrhosis. In addition, patients with hepatitis B or C are less likely to develop nonalcoholic cirrhosis if they are also coffee drinkers. Possibly connected to reduce cholesterol produced by the coffee-deluged liver, coffee drinkers are also less likely to suffer symptomatic gallstone disease. Miscellaneous Perks If you are a coffee drinker, some of these may be familiar to you! 1. Coffee works as an antidepressant. A study of over 50,000 women who drank four cups of coffee daily had a 20 percent lower risk of depression. Coffee drinkers are also less likely to commit suicide.

Perhaps one of the most promising studies to date involves mice and the reversal of Alzheimer’s disease. In the 2010 study published in the Journal of Alzheimers Disease, mice that were fed the equivalent of five cups of coffee per day showed that brain damage began to reverse after only five weeks.

2. The beloved coffee beverage has been shown to lower the occurrence of kidney stones in women by about ten percent (both caffeinated and decaffeinated).

An earlier study that was conducted in 2009 showed that caffeine decreases both blood and brain levels of amyloid-beta, a substance involved in the development of the disease. As of now, the mechanism for this decrease in Alzheimer’s damage is not known. However, it is thought that the caffeine in coffee works synergistically with other compounds.

3. Coffee reduces pain and increases energy and endurance in athletes. 4. When taken two hours before exercise, coffee curtails exercise-induced asthma.

Parkinson’s disease is the second most common neurodegenerative disease after Alzheimer’s disease. Caffeinated coffee has also been associated with the protection against Parkinson’s disease. The journal, Movement Disorders, reported that one to four cups daily decreased risk by 47 percent, while more than five cups of coffee lowered that risk to 60 percent. Cancer It is believed that coffee might have anti-cancer properties. However, the evidence for a cancer protective effect is much weaker than that for type 2 diabetes. The effects appear to be related to the protection of DNA. A 2011 study, published by BMC Cancer (BiomedCentral.com), found that regular coffee drinkers enjoyed a 13 percent lower risk of cancers, while for those drinking high levels, the risk was reduced by 18 percent.1 This was an aggregate protection for prostate, breast, colorectal, pharyngeal, esophageal, pancreatic, bladder, endometrial, and liver cancers.2 Liver cancer is one area where coffee drinking shows strong protective results. This is particularly important because liver cancer is a leading cause of cancer deaths worldwide, and it is on the rise among Americans. From his research, Hu comments, “All of the studies have shown that high coffee consumption is associated with a decreased risk of liver cancer and liver cirrhosis.”

Although it is not understood how this may work, both caffeinated and decaffeinated coffee has a salutary effect on liver metabolism. According to a study in the Annals of Epidemiology, those drinking four cups of coffee

5. It encourages regularity. It increases the numbers and metabolic activity of bifid bacteria when three cups of coffee are consumed daily. These important intestinal bacteria, which are sometimes found in yogurt, can boost immunity, lower blood pressure, and increase mineral absorption. Next Time: The Way Coffee Works, Green Coffee Beans and Weight Loss

Footnotes: BMC Cancer is an open access, peer-reviewed journal that considers articles on all aspects of cancer research. 2 Breast Cancer Research has reported that postmenopausal women consuming five cups of coffee per day showed a 57 percent decrease in their risk of developing a specific type of cancer called ER-negative, nonhormone responsive. (May 14, 2011) 1

Siri Khalsa is the editor of Nutrition News, and she has been writing for the publication for many years. She has the passion and dedication to educate readers on the health benefits on tea and coffee.

March 2014

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Please Make Sure to Visit these NCA Exhibitors Bratney Companies

Flavorchem

(800) 247-6755

bratney.com

(800) 435-2867

Outlook Group ﬂavorchem.com

BRATNEY COMPANIES is a leading technology integrator of Cimbria cleaning, grading, density separation and color sorting technology and Premier Tech Chronos, partner for packaging and robotic palletizing/depalletizing. All of the above backed by design, engineering and in-house construction service for 100% customer satisfaction.

Flavorchem Corporation, specializes in creating and manufacturing flavor and color solutions for food and beverages. Flavorchem will showcase the latest in coffee flavors and concentrates.

Buhler (209) 983-8400

buhlergroup.com

Bühler SORTEX advanced, high precision and high capacity sorting systems for coffee processors demanding the highest standards of product quality and food safety. See our ad on page 8

(305) 925-4822

coffeenetwork.com

coffeenetwork CoffeeNetwork provides in-depth commentary from the leading experts, breaking news, key weather information, real time prices for all futures markets and charting with technical analysis tools.

CoffeeTalk (206) 686-7378

coffeetalk.com

CoffeeTalk Media is the most reliable source of coffee business news and informational articles available in the world today. Make sure to keep your competitive edge with our free subscriptions at www.coffeetalk.com

Dreampak (877) 687-4662

dreampak.com

Spiralkote outlookgroup.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. See our ad on page 13

Paciﬁc Bag Inc. PBi has been a packaging resource to specialty coffee for over 25 years with quality product, outstanding service, and continued commitment to the coffee industry.

Stellar is a fully integrated firm focused on design, engineering, construction and mechanical services worldwide. Continually recognized as a Food & Beverage industry leader, we have designed and built award winning facilities for some of the world’s most recognizable brands.

GEA

Plitek

Stir Tea & Coffee

Fres-Co (215) 721-4600

fresco.com

geap.com

Instant Coffee technology makes the full-bodied, aromatic, perfect cup of coffee convenient. And GEA Process Engineering makes it possible – every day, all over the world.

Grounds for Health (802) 241-4146

groundsforhealth.org

Since 1996, Grounds for Health has helped establish sustainable cervical cancer prevention programs in coffee producing countries where cervical cancer, though preventable, remains the #1 cause of cancer death for women for lack of access to care. Our work, currently in Mexico, Nicaragua and Tanzania, is supported by US companies and individuals engaged in importing and selling coffee.

Hood Packaging (800) 321-8115

hoodpkg.com

(800) 562-2247

(847) 827-6680

Stellar (800) 488-2900

paciﬁcbag.com

pli-valv.com

Pod Pack

Tervis

(225) 752-1160

podpack.com

Printpack

(559) 435-0100

(404) 460-7000

printpack.com

QTrade Teas & Herbs

Elplast America (630) 484-6190

elplast.org

innoviaﬁlms.com

ELPLAST manufactures the EL-ZIP® brand, press to close zippers for flexible packaging. High quality EL-ZIP® press to close zippers are available in over 150 different styles, offering a wide range of functionality including, powder resistance, dual profiles, retort, PE and PP compatible, in size ranges from 3 mm to 50 mm.

(855) 663-5877

Ethiopian Fine Coffees

MACTEC Packaging Technologies

+251-11-662-0699

ethiopianﬁnecoffees.com

Ethiopian Fine Coffees is a new collaborative initiative of the Ethiopian coffee sector with many partners including Ethiopia Coffee Exporters Association, Ethiopia Coffee Growers and Exporters Association, Ethiopian Commodities Exchange, Ministry of Trade and USAID’s Agribusiness and Market Development program. eximware.com

mactecpackaging.com

MACTEC Packaging Technologies specializes in “unit dose” and “unit of use” packaging applications in various formats. Our core competence has been focused in development of “state of the art” equipment for unit dose packaging requirements.

ExImWare, Inc. is a leading provider of internet-based commodity trade, risk management, certification and traceability software serving global coffee importers, exporters, processors, traders and sustainability agencies.

(877) 401-6400

ohl.com

OHL is one of the largest 3PLs in the world, providing integrated global supply chain management solutions to a wide range of business sectors and industries. OHL operates more than 130 value-added distribution centers, offers transportation management services, and has 34 brokerage and agent offices worldwide.

Convention Hosts

qtradeteas.com

QTrade Teas & Herbs formulates and manufactures specialty teas for national and international brands offering bulk, hot/iced food service, and automatic single serve applications. (866) 516-7247

Roastar is the coffee industry’s first and only manufacturer focused on quick turn, short run coffee packaging. Based in Wisconsin, Roastar utilizes digital print technology to produce fully customized coffee packaging in just 7 days. (847) 836-0612

rychiger.com

Rychiger AG is one of the world’s leading suppliers of customer-specific solutions for packaging machines in the coffee & tea, food, pet food, and healthcare industries.

Satake USA (281) 276-3600

satake-usa.com

Satake offers a comprehensive range of optical inspection systems that incorporate RGB, UV, CCD and IR vision technologies to remove defective coffee beans from the product stream.

Sonoco (800) 377-2692

TranPak

sonoco.com

tranpak.com

TranPak specializes in stocking the broadest selection of Plastic Pallets for Roasting Operations, Hopper Bins for Bean Processing and Plastic Pallets for Distribution.

Ultra Flex Packaging (718) 272-9100

ultraﬂex.com

Ultra Flex Packaging Corporation are suppliers of flexible packaging for the coffee industry. Specializing in high barrier foil and non-foil structures. Can provide quick turnarounds. Printing capabilities of up to 10 colors.

UpShot by LBP Manufacturing (800) 545-6200

roastar.com

Rychiger

OHL

ExImWare (914) 909-5267

intelligentblends.com

Intelligent Blends is an independent co-packer dedicated to Single Serve capsules. We specialize in Coffee, Tea and Ciders. We are based in San Diego in a state of the art 50,000 square foot facility. Recently we successfully completed our Kosher and Organic certifications. (732) 416-8525

(949) 766-0070

Roastar

Intelligent Blends

tervis.com

Tervis has been making high-quality insulated drinkware in America since 1946. Built to last a lifetime, with 1000s of designs to choose from, our products are the perfect every day, on-the-go expression of yourself.

Innovia Innovia Films is a leading producer of flexible packaging including NatureFlex™, an awardwinning line of renewable, compostable films that are very well-suited for coffee, tea and a variety of applications.

(866) 886-2537

Pod Pack International strives to be the most innovative manufacturer and distributor of single cup brewing solutions for hotels, offices, restaurants, and homes. See our ad on page 27

DTN

(877) 822-3456

stir-tea-coffee.com

STiR Magazine strives to help coffee roasters and tea packers take their businesses to the next level. With a particular focus on the mid to large scale segments of both industries, STiR covers what’s happening at origin and highlights the latest developments in industrial equipment and supplies.

PACKAGE DEGASSING SYSTEM

Founded in 1956 and headquartered in Atlanta, GA, USA, Printpack is a privatelyheld manufacturer of flexible and specialty rigid packaging. Employing 4,220 associates worldwide, the company operates 28 manufacturing facilities in the United States, Mexico, the United Kingdom, Poland and China.

dtn.com/trading

+66 2255 6625

stellar.net

PLITEK provides complete coffee degassing PLI-VALV solutions. Our patented PLI-VALV® one-way degassing 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 6

Hood Packaging offers a full range of flexible plastic, multiwall paper and woven polypropylene packaging. For more than 50 years our company has been a leader in the design and manufacture of a wide range of packaging materials.

DTN is a global, industry-leading provider of trading tools and information for clients focused on trading of commodity futures and options. www.dtn.com/ trading

spiralkote.net

Spiralkote Flexible Packaging is a part of the Clondalkin Group. We specialize in die cut lidding for some of the fastest growing food markets in the industry.

DreamPak is a leading innovator of singleserve liquid coffee concentrates. Our patentpending DreamBrew technology delivers shelf-stable, preservative-free coffee in various packaging formats. (800) 508-7371

(407) 859-7780

Outlook Group is a full-solution consumer packaging provider with over 35 years of experience printing flexible packaging, paperboard cartons & labels. Outlook delivers time to our customers with innovative, high quality packaging products & services that make it easy to do business with us, and give our customers time back in their day.

+45-3954-5454

Coffee Network

(920) 727-7999

upshotsolution.com

LBP Manufacturing, Inc., a leader in packaging technology, recently launched the UpShot™ Solution – eco-friendly, single-serve filters compatible with Keurig®/other brewers. Paired with a flexible production model, the UpShot™ Solution helps roasters, brands and retailers take part in the booming singleserve beverage market. See our ad on page 31

uVu Lids (561) 674-9400

uvutechnologies.com

uVu Lid's patented Safe Design® technology ensures a safe drinking experience. The Double Inner Seal keeps the lid on tight and the uVu Windows confirm the lid is on securely. See our ad on page 2

WIPF (503) 970-8866

wicovalve.com

Wipf AG develops and produces one-way degassing valves. State-of-the art infrastructure makes it possible to develop innovative and cost-effective valves for the coffee market.

Sonoco is Changing the Way the World Sees Packaging® Founded in 1899, Sonoco today serves many of the world’s largest consumer and industrial products companies with packaging and services including rigid paper and plastic containers, printed flexible packaging, ends and closures as well as point-of-purchase displays and supply chain management.

NCA Sponsors

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NewsBites Introducing JOCO, Glass Reusable Cups That Care Driven to inspire sustainability with style in a disposable culture, JOCO reusable glass cups have arrived to redefine the takeaway coffee and tea drinking experience. The JOCO collective discovered that glass, rather than plastic, was the truest path to untainted taste and optimal environmental sustainability for reusable cups. JOCO’s forward-thinking product, innovative package design, and hyper-social online platforms have already captured the attention of Australia’s café culture. The JOCO product range includes the 12oz and 8oz cups, and a nifty six-cup carry tray. The larger 16oz cup will join the family in March 2014. Each JOCO cup is made from high-grade strengthened borosilicate glass, with a thermal silicone sleeve, and an ergonomic, splash safe, silicone lid. They are microwave safe, BPA free, lead free, and barista certified. The JOCO cup ensures that your coffee taste stays untainted. To further encourage reusability, the JOCO cup is housed in packaging that thinks beyond the recycle bin. JOCO’s 100 percent recyclable paper canister can be used to store coins, pencils, or even to plant seedlings. How you choose to repurpose your canister is up to you and your creative thinking. For more information, please visit www.jococups.com/usa Weldon Flavorings for Upgrading Your Iced Tea and Water Program! Weldon Flavorings is once again offering its innovative, natural, and unsweetened flavorings for your iced tea and water program. With spring and summer just around the corner, coffee and teashops can offer their customers great tasting iced tea and water in six different flavors. Your customers can enjoy wonderfully refreshing flavored iced tea or water. These unique flavorings are natural and contain no added sugar or artificial sweeteners. Weldon’s concentrated tea and water flavorings add pure liquid flavor. They now come in 6 flavors: Blueberry, Guava Passion Fruit Mango, Mint, Raspberry, Mango Orange Passion Fruit, and Peach. They can be purchased individually or with The Weldon Gourmet Flavor Station™, an attractive counter caddy, to hold your customers three favorite flavors. The pre-measured pump dispensing system allows for quick and accurate flavoring. Just add 1 pump to each 4oz. of beverage. The 4oz bottle flavors approximately 59 16oz. cups of iced tea or water. They are also available in 16oz bottles for refilling or flavoring larger

quantities. These flavorings can be used any place iced tea is served: coffee and teashops, restaurants, offices, or drive-thrus. Weldon Tea/Water Flavorings can be purchased online at www.WeldonFlavorings.com. For additional product information, contact Weldon Flavorings at info@weldonflavorings.com or (502) 797-2937. Torie & Howard Introduces New Halloween Package at Expo West Torie & Howard is introducing a new 10-ounce Halloweenthemed package of its USDA Organic, Non GMO, and kosher certified hard candy as a healthier option for trick-or-treaters. “The new package includes an assortment of four flavors and features a colorful header with a headstone and a scary spider keeping company with Torie & Howard’s usual nature-themed packaging motifs of bees, hummingbirds, and dragonflies,” said Torie Burke, company co-founder. The candy assortment is individually wrapped and packaged in a 10oz lie-flat bag with a suggested retail price of $7.99 to $8.99. “In addition to being USDA Organic, the candy is Non GMO and kosher certified with no preservatives, artificial dyes, casein, soy, or gluten,” Burke said. It also is available in 2oz recyclable steel tins with a suggested retail price of $3.99 to $4.99, and a handbag gift package, also a sofi Award Finalist, is $7.99 to $8.99. The candy is sold in bulk as well. More information is available by calling 1-888-826-9554 or online at www.TorieAndHoward.com.

Vacuum Receiver with Pneumatic Dump Valve Flexicon has introduced a new Vacuum Receiver with a pneumatically-actuated dump valve for dilute phase pneumatic conveying systems. Constructed of stainless steel, the vacuum receiver features a rugged, clamp-together design that facilitates rapid, tool-free disassembly for filter cleaning and maintenance. The modular design permits the addition of cylinder segments for increased holding volume. Unlike conventional filter receivers that employ multiple small filter elements, this unit employs a single, large diameter filter cartridge facilitating rapid filter changes, and automatic reverse pulse jet cleaning of the

Racing with Cropster and ColorTrack The team’s first attempt and first race with the new Bionic/ Redcom/ColorTrack Porsche ended in an incredible 5th place finish. As with any new car, there were some teething issues. Both drivers did not get much track time before the race, and they qualified in the 20th position. John Weisberg started the race and despite fighting the flu, moved all the way up to 9th position before handing the car off to co-driver, James Vance. Unfortunately, the pit stop was not smooth, and James came out about where they started the race, in 20th position. Then he really started to pedal. James surprised everyone when he reeled off the fastest lap of the race. With roughly 12 minutes left, James had moved all the way up to 5th place. Unfortunately, the yellow flag came out and the charge was halted with the race ending under a full course yellow. But a 5th place finish is so much more than anyone ever expected! The Bionic/Redcom/ColorTrack Porsche is in its infancy with much room for performance improvement and enhancement. It will certainly be a force in the series this season and will be heading to the next race at Sebring with huge momentum. Look for the ColorTrack car out on the track! For more information please visit www.color-track.com.

26 March 2014

filter element to maintain conveying efficiency during operation. Flexicon vacuum receivers separate solids from the air stream using filter media and gravity, and are generally specified when materials contain smaller particles that are prone to dusting and/or when dust containment is a primary requirement. For more information, please contact Flexicon Corporation, 1-888-353-9426, sales@flexicon.com, www.flexicon.com Buyers Guide Correction Unfortunately, Glenbrook Farms Herbs and Such's company name was misprinted in our 2014 Buyers Guide. They are a general retail company type specializing in organics. They are located in Campbellsville, Kentucky and they can be reached at 270.465.0046. You can also visit their webpage at glenbrookfarm.com/herbs.

natural fruit flavors

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ude Inccllude ts In ights ghligh H Hiighl . SOURCE SOURCE NEW NEW PRODUCTS PRODUCTS . 1ST 1ST TIME TIME ATTENDEE ATTENDEE PROGRAM PROGRAM . TECHNICAL TECHNICAL ADVICE ADVICE . 200 200 EXHIBITION EXHIBITION BOOTHS BOOTHS . 75 75 CLASSES CLASSES & & WORKSHOPS WORKSHOPS . OPENING OPENING RECEPTION RECEPTION

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Delicious satisfaction.

torieandhoward.com . 888.826.9554

Advertisers Index

Company ............................................................................................. Phone ................................................................ Web ........................................................................ Page 1stPayPOS ...........................................................................................................(888) 638-7867 ........................................................ 1stPayPOS.com ...............................................................28 Add a Scoop Supplement Boosts .............................................................(415) 382-6535 ......................................................... addascoop.com..............................................................30 Berry Plastics .....................................................................................................(877) 662-3779 ........................................................ berryplastics.com ..........................................................11 Bloomfield Industries......................................................................................(314) 678-6336......................................................... wellsbloomfield.com ....................................................26 BriteVision...........................................................................................................(415) 374-8119 ........................................................... britevision.com ...............................................................25 Buhler Inc. ...........................................................................................................(905) 754-8389 ....................................................... buhlergroup.com ...........................................................8 Cablevey Conveyors........................................................................................(641) 673-8451.......................................................... cablevey.com...................................................................7 Cascade Coffee, Inc ........................................................................................(800) 995-9655....................................................... cascadecoffee.com .......................................................27 Club Coffee L.P..................................................................................................(800) 387-4367 ....................................................... clubcoffee.ca ...................................................................19 Coffee Fest .........................................................................................................(800) 232-0083 ...................................................... coffeefest.com ................................................................27 Coffee Shop Manager.....................................................................................(800) 750-3947 ....................................................... coffeeshopmanager.com ............................................29 CoffeeChemistry.com .....................................................................................(626) 872-4563........................................................ coffeechemistry.com ....................................................28 Cropster/ColorTrack........................................................................................(408) 550-2860 ...................................................... cropster.com / color-track.com ...............................15 Daterra Coffee ................................................................................................... +551937288010 ....................................................... daterracoffee.com.br ...................................................30 Diedrich Manufacturing, Inc. ........................................................................(208) 263-1276 ......................................................... diedrichroasters.com ...................................................29 Flavor Right Foods Group ............................................................................(888) 464-3734 ....................................................... flavorright.com ...............................................................18 Flexicon Corporation ......................................................................................(610) 814-2400 ........................................................ flexicon.com ....................................................................16 Follett Corporation ..........................................................................................(800) 523-9361 ........................................................ follettice.com ..................................................................18 Fres-co System USA, Inc. ..............................................................................(215) 721-4600 ......................................................... fresco.com........................................................................13 GPI Solution LLC ..............................................................................................(954) 389-1959 ........................................................ gpisolution.com .............................................................26 Handy Brew ........................................................................................................ +886227000000 ................................................... handybrew.com..............................................................30 InterContinental Coffee .................................................................................(619) 338-8335 ......................................................... ictcoffee.com ..................................................................29 International Coffee Consulting .................................................................(818) 347-1378 .......................................................... intlcoffeeconsulting.com ............................................29 Intuit Inc. ..............................................................................................................(800) 446-8848 ...................................................... intuit.com..........................................................................23 Java Jacket .........................................................................................................(800) 208-4128........................................................ javajacket.com ................................................................12, 28 JavaSuits .............................................................................................................(714) 240-1314 .......................................................... javasuits.com...................................................................28 Mother Parkers Tea & Coffee .......................................................................(800) 387-9398 ....................................................... realcup.com .....................................................................14 National Coffee Association of the U.S.A. ..............................................(212) 766-4007 ........................................................ ncausa.org ........................................................................29 Orleans Coffee Exchange .............................................................................(800) 344-7922 ....................................................... orleanscoffee.com.........................................................18 PBFY Flexible Packaging ..............................................................................(877) 224-7496 ........................................................ pbfypkg.com ...................................................................30 Perka Inc. .............................................................................................................(503) 427-1377 ......................................................... getperka.com ..................................................................3 Plitek .....................................................................................................................(847) 827-6680 ....................................................... plitek.com .........................................................................6 Pod Pack International, LTD. ........................................................................(225) 752-1160 .......................................................... podpack.com ..................................................................27 Primera Technology, Inc. ...............................................................................(800) 797-2772 ........................................................ primeralabel.com ...........................................................10 Scolari Engineering S.p.A./Texpak Inc. ....................................................(856) 988-5533........................................................ scolarieng.com ...............................................................32 Service Ideas, Inc..............................................................................................(800) 328-4493....................................................... serviceideas.com ...........................................................29 Shore Measuring Systems .............................................................................(217) 892-2544 ......................................................... moisturetesters.com.....................................................29 Single Cup Accessories, Inc. ........................................................................(855) 621-1222 .......................................................... singlecupaccessories.com .........................................29 Stalkmarket Products (Asean Corporation) ..........................................(503) 295-4977 ....................................................... stalkmarketproducts.com ..........................................29 State Farm ..........................................................................................................(800) 782-8322 ....................................................... statefarm.com.................................................................9 TEAJA Office .....................................................................................................(778) 840-4832 ....................................................... teajaoffice.com ...............................................................27 The Coffee Trust ...............................................................................................(505) 670-9783 ....................................................... thecoffeetrust.org .........................................................26 The Truvia Company LLC ..............................................................................(855) 855-2362 ........................................................ truvia.com/foodservice...............................................5 Tightpac America inc. ....................................................................................(888) 428-4448 ....................................................... tightvac.com ...................................................................28 Torie & Howard LLC.........................................................................................(888) 826-9554 ....................................................... torieandhoward.com ....................................................27 UpShot .................................................................................................................(800) 545-6200 ...................................................... upshotsolution.com ......................................................31 uVu Lids ...............................................................................................................(561) 674-9415 .......................................................... uvulids.com......................................................................2 Vessel Drinkware ..............................................................................................(855) 883-7735 ........................................................ vesseldrinkware.com ....................................................25 Visstun Cups ......................................................................................................(800) 401-2910 ........................................................ visstuncups.com ............................................................21 Weldon Flavorings ...........................................................................................(502) 797-2937 ........................................................ weldonflavorings.com .................................................29

AllStar Tools POS

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1stPayPOS 888-638-7867

Tightvac 888.42.TIGHT

CoffeeChemistry.com 626.872.4563

Java Jacket 800.208.4128

JavaSuits 714.240.1314

www.1stPayPOS.com

www.tightvac.com

coffeechemistry.com

www.javajacket.com

http://javasuits.com

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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.

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

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30 March 2014