June 2014 by CoffeeTalk Magazine

June 2014

www.CoffeeTalk.com Vol. XXVII No. 6

Connect. Grow. Prosper!

Water The Essential Element page 10

Brewing Systems

David Beeman - The Water Guy

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Cool Off With Iced Coffee

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Contents

Making a Difference The View

Water

Connect. Grow. Prosper!

The Essential Element

Cool Off

With Iced Coffee

Offices and Foodservice Providers Deserve Great Coffee Too!

The Power of Good

On the Shoulders of Giants

The Gluten-Free Story

12 Brewing Systems

David Beeman - The Water Guy

Gaviña: Quality and Tradition in a Cup

Hot Time for a Cold Brew

11 Cool Off With Iced Coffee

Brewing Systems

Retailer/Roaster Profiles

The Last Mile

14 David Beeman - The Water Guy

The Voice-Dreams for Our Industry The Coffee Industry Needs a Choir!

Made in Taiwan- An Origin Trip Report

Flavor Profile Built by Malic and Acetic Acids

24 24

Roasters Rock

Coffee Chemistry

Marketing Miracles

Design Is Everywhere, Even in Coffee

Start Up Strategies

Efficient Equipment Layout Means Profitability

News Bites

Advertiser Index

Who We are Phone: 206.686.7378, see extensions below

Owner

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

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

Administration Laurie Veatch, ext 4 laurie@coffeetalk.com Researcher Libby Smith, ext 8 libby@coffeetalk.com

Design

Print Design Marcus Fellbaum, ext 5 marcus@coffeetalk.com

Feature

Water

The Essential Element

cover image: Dana Munach / Dana Brett Photography

Proofing Mark Moser mark@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Mailing Info

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

CoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services. We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns. Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com. Copyright © 2014, HNCT, LLC, All Rights Reserved

June 2014

Professional Memberships

Thank You!

To everyone who helped make this a successful event and raise more than $5500 for the 2015 Coﬀee Farm Medical Mission in Costa Rica

CONNECT. GROW. PROSPER!

Thank you to the event Co-Hosts

The Vashon Island Coﬀee Roasterie and CoﬀeeTalk Media Special Thanks to the event Sponsors

Andrew Will Winery Asean Stalkmarket

Cliﬀ's Beer

Hillards Beer

Diedrich Roasters

Plitek

Dixie

Sea�le Distilling Company TEAJA Oﬃce

Probat Scolari/Texpak, Inc.

And thank you to those that donated the fabulous prizes in our fund-raising raﬄe and auction

Baratza

Lampada Coﬀee Art

Bloomﬁeld

Cafe de Costa Rica

Dripping Hot Designs

Earnest Eats

Photos courtesy of Monica Walker

And the 200 who a�ended this memorable event

“

E.K. Taiwan is the leading supplier of the steep and release brewer. abid — Absolutely Best Idea Development

Company Profile E.K. INTERNATIONAL CO., LTD.

Who is E.K. Taiwan?

.K. Taiwan is the inventor of the Clever Method and HandyBrew for tea maker. The business started in 1996. The company is a team with the passion of developing innovations with the finest quality in ever lasting details. E.K. International Co., Ltd. wins 200 pieces of the world-wide patents and trademarks in many countries. abid is the first brand of the company. abid stands for the Absolutely Best Idea Development. Most people have the idea, but they lack a way to make it come true. Our team

is a steep and release brewer, and it shares the same technology as the Clever. Unlike the Clever that requires a paper filter to separate the coffee grounds, HandyBrew for tea maker has a built-in tea mesh filter. It can prepare a professional tea beverage easily and it is fun! There are many kinds of the HandyBrew for tea maker in the market, which we did for different customers as a private label. It is a very successful and popular brewing concept. The beverage is easy to prepare, so the coffee or tea will be highly consumed. Clever and HandyBrew are made by Eastman Tritan, using a trustable, patented high quality plastic. It is transparent, heat-resistant, and BPA-free. Clever and HandyBrew are tested as BPA free, and comply with the overall migration requirement according to European Regulation No. 2004/1935/EC, Article 3.

Greatest Strengths

develops; we make the idea become reality. From the original idea to actually putting everything into writing, from applying for the patents to designing the shapes, from creating the prototypes to molding tools, from importing plastic resins to plastic injections, from packing to QC controls, from marketing to exporting, we guarantee every step and make sure our products will be perfectly delivered to every one of our customers. This is how the company does as promised and how we aim to build positive reputations all over the world.

Key Products Clever Coffee Dripper is our main product for the coffee industry. It is a steep and release brewer that can better extract via the direct immersion method. This innovation deserves the popularity because it produces high-quality, uniform extractions more easily than the traditional manual pour over methods. In addition, the HandyBrew for tea maker concept is our main product line for the tea industry. It

We can customize the needs of our customers. Based on our patent technology, we can do a little different development to suit every customer’s needs. The innovations that we have produced are perfect for long-term usage. We might not produce a lot by means of quantity, but we are and we will always be able to make sure every piece of our product is as good in quality as an art form.

Additional Information Continuous testing and amending certify every concept of our innovations, and we have made changes based on how to best fit the consumers’ needs when the innovations are in the possession of our consumers. HandyBrew for coffee at the DSF Method, DSF stands for Double Screened Filters, is the newest invented idea by the company, and it has already obtained the patents for many countries. It is an enhanced concept to the Clever Method in the coffee industry. While the Clever Method uses a paper filter, it produces an extremely clean cup of coffee. The HandyBrew for coffee using the DSF Method uses Double Screened Filters that produces a cup of clean coffee with a heavy body, and with unbelievable clarity. The company claims that the HandyBrew for coffee using the DSF Method produces the coffee with a heavy body, and with unbelievable clarity, and that its product is something that not any metal filter coffee maker can do. The DSF Method is a tool that can produce high quality coffee for hot brewed coffee and cold brewed coffee. It is perfect for home use. The concept allows every household to brew a cup of excellent coffee or tea, both hot and cold. We expect more growth of specialty coffee and loose leaf teas in the industry.

Industry Contributions HandyBrew for tea method is a powerful tool to tea preparation. It is an honor and we are proud that the concept is now well recognized. Because our private label customers are introducing the concepts in their stores, the rapid growth consumption of tea beverages is now a trend in the North America markets. Our steep and release technology allows the consumers to follow the instructions step by step to produce a cup of excellent coffee or tea. Even an untrained consumer can prepare a uniform cup of specialty coffee or tea; therefore, it will encourages the consumption of roasted beans and loose leaf teas.

COMPANY NAME

CONTACT

MANUFACTURER OF CLEVER AND HANDYBREW,

E.K. INTERNATIONAL CO., LTD.

+886 2 2720 6058 www.handybrew.com

THE SUPPLIER OF THE STEEP AND RELEASE BREWER. EVERYTHING WE DO IS PRODULY MADE IN TAIWAN. Advertisement

The View

Kerri Goodman Not Overpriced – Under-Valued!

he next time you receive a complaint about how much that beautiful, delicious, perfectly prepared cup of coffee costs, rejoice! Yup! This is your perfect opportunity to help your customer understand the true value of the “nectar of the gods.” Unless, of course, you haven’t yet experienced the amazing journey of coffee. In this case, I suggest you get yourself to origin at the earliest opportunity. I promise that when you return, you will NEVER again hesitate to ask for more money for that cup again. In fact, I recently interviewed the former CEO of Second Cup Coffee (currently 300+ stores in Canada) and was impressed to learn that not a single franchisee was allowed to open a store without first visiting a coffee farm and picking coffee themselves. Now that is a commitment to quality, passion, and value!

Pollard and photos of a few of our hands after the five-hour coffee picking adventure.)

The Journey of Coffee

There is a multitude of marketing and psychological data on “perceived value.” According to one research site, “For the most part, consumers are unaware of the true cost of production for the products they buy. Instead, they simply have an internal feeling for how much certain products are worth to them.” Your job is to help them understand just how much work went into that perfect cup. Frankly, it is a darn shame it is not more expensive, as the people working the hardest receive the least and often not enough to feed their families. Those of you that have been to origin (the industry’s secret code word for where coffee is grown) and personally witnessed the incredibly labor intensive harvesting and processing of coffee, please chime in! Do you complain about the cost of a great cup any more? Have you shared the story with your co-workers and/or your customers? Without this understanding, how can we expect them to understand the difference between a cup of brown

from seed to cup

SEEDLINGS

N U R S E RY

FLOW E R

CHERRIES

P I C KI N G

PULPING

FE R ME N T I N G

D RY I N G

SHIPPING

CUPPING

R OAST I N G

GRINDING

BREW

E N J OY

MEDIA

W W W. C O F F E E TA L K . C O M

Another recent example is a local roaster here on Vashon Island. Fairly new to the coffee industry, she had been hungry for every bit of knowledge she could find. She attended SCAA, Roasters Guild, Coffee Fest, took classes, and in January visited her first ever coffee farm (in Costa Rica). Robin Pollard, of Pollard Coffee’s, passion and commitment have paid off, and Wine Enthusiast recently named her as one of the “Seven Best Roasters in the Country.” “Zagat also featured Pollard as one of Seattle’s 7 Rising-Star Food Artisans.” You can bet that she does not under-value the coffee she sells. (See photos below of

water and the complex beverage that has touched so many hands before they receive it? Those of you that have not yet been to origin, talk to your roaster. They may be able to facilitate a tour, or at least point you in the correction direction. If you are not in the position to make it to origin, then at the very minimum educate yourself on the process.

The Faces of Coffee Peru

MEDIA

W W W. C O F F E E TA L K . C O M

Calendar June 2-5

To help, we are happy to email anyone a highresolution pdf of our “Journey of Coffee” poster to print and post on your wall. Just email me – kerri@coffeetalk.com – and put “Coffee should cost more” in the subject line…

Barista Camp Summer 2014, Fontana-on-Geneva Lake, WI, USA

June 4-6

Coffee Grading Seminar at 2014 GCA Convention, Norfolk, VA, USA

June 6-8

Coffee Festival Asia 2014, Kuala Lumpur, Malaysia

June 10-12

SCAE, Rimini, Italy

June 29-July 1

Fancy Food Summer, New York, NY, USA

August 7-10

Roasters Guild, Skamania, WA, USA

August 17-19

Western Foodservice, Anaheim, CA, USA

August 22-24

Cumbre Latinoamericana del Café, Puebla, Mexico

August 22-September 1

Best Coffee in Oregon Championship, Salem, USA

For complete and updated show information visit our online calendar: http://magazine.coffeetalk.com/industry-calendar/

September 4- 6

The Coffee Experience, Sidney, , Australia

September 10-11

Expovending & OCS - Latin America, São Paulo, , Brazil

September 8-3

25th International Conference on Coffee Science - ASIC, Armenia, Colombia

September 11-13

2nd World Tea & Coffee Expo™ 2104, Mumbai, , India

September 18-20

Natural Products Expo East, Baltimore, MD, USA

September 18-20

PCCA, Sunriver, OR, USA

September 23-26

Moscow Coffee & Tea, Moscow, , Russia

September 24-26

Annapoorna World of Food India, Mumbai, India

September 24-26

COTECA Tea Coffee Cocoa Global Industry Expo, Hamburg, Germany

June 2014

WWW. SERAPHIM . COFFEE

Water by Jessica Tanski

The Essential Element

t is 100 percent certain that water is a vital part of coffee. In fact, it is 98 percent of what makes up the beloved beverage. Some would even go as far as to say that water is 98.5 percent of what makes up the cup. Since the H2O is such a significant element to how the final product tastes, it is equally important to make sure that only the best quality water is used when brewing the beans. Water quality is correspondingly as important for coffee shops as it is for offices and foodservice providers. Not only is great tasting water critical to the way coffee tastes, so is the water’s odor. Flavor is not based on taste alone, but also smell. If your water contains extensive amounts of sulfur, for example, your water (and coffee) will give off an egg-like odor masking your coffee’s delicious aromas, and ultimately affecting the overall taste of your coffee.

Everpure, LLC Everpure offers some key products that aid foodservice providers and offices ranging from small capacities to large capacities for different size companies and businesses. “MRS 600 HE-II System is the most water efficient RO system available in foodservice, with over 80 percent efficiency. This can save a restaurant up to 120,000 gallons per year in water waste,” says Parker.

“Smell influences taste and taste influences smell. There are over 600 water disinfection byproducts in chlorinated tap water that influence both smell and taste,” says Roy Parker, Director of Marketing at Pentair Everpure. Besides determining the coffee’s final tasting outcome, water plays a critical role in the proper function of equipment. Without the proper filtration for your type of water, poor water can actually ruin your $12,000 espresso machine. From here, it is a down hill spiral. You cannot put out beverages, which leads you to not making money, and instead having to put out money to hopefully fix your machine or purchase a new one. Even if poor water quality does not destroy your machine, you may have to make several service calls and this means extended down time of your equipment and a hefty repair bill. Water can cause a screeching halt to your machine and to your business. There are multiple different ways to treat and filter water to ensure that it is at its best state to produce the best possible cup of coffee. However, it is important to note that everyone’s water is different. Well water is different than city water and Seattle’s water is different than New York City’s water. A coffee shop’s water on First Ave is different than a coffee shop’s water on Sixth Ave. There are different sediments and elements that can contaminate water, so it is vital to get your water tested just to see what is lurking in it. By getting your water tested you can take the necessary steps to treat it properly. There are many different processes that may or may not be suitable for every location and layout, so working with a highly trained company will put you in the right direction. Processes Remember, what may work for your neighboring office or business, may not necessarily work for yours. You also may luck out and not need as much cost or effort to filter your water as your neighbors. Chris Goade, Vice President of Sales at DS Services gives us some insight of the possible different routes to take. -Water softening: Process used is Ion Exchange and replaces hardness (calcium & magnesium) with sodium or potassium. Exchange process eliminates scaling but does not remove dissolved solid totals from water. -Sediment filtration: It is used to remove suspended solids like dirt, rust, cysts, and other non-dissolved solids. - Carbon Filtration: Will remove organic tastes and odors. Can be used to absorb other contaminants and chemicals, i.e. chlorine, chloramines, Volatile Organic Compounds, etc. - Reverse Osmosis: Process used to remove dissolved solids and commonly used in bottled water processing. Membranes are used to separate water from solids in the water. - Deionization: Just like the water softening ion exchange process. It is two steps that effectively remove all minerals from water. Commonly used in manufacturing of computer components and pharmaceuticals - Ultra Filtration: This is a method of cross flow filtration (similar to reverse osmosis, but uses lower pressures), and it uses a membrane to separate small colloids and large molecules from water and other liquids. Like reverse osmosis, membranes are used to separate water from solids. This process falls between reverse osmosis and microfiltration in terms of the size of particles removed. For Offices and Food Service Providers 3M Purification Inc. has a very comprehensive water filtration product offering that addresses the water quality needs of any foodservice application. Foodservice water quality needs differ depending on the application. Meaning, water equipment for espresso is vastly different than the equipment for ice. “We offer products that are specifically designed to supply the best water quality for each foodservice application. We call this Recipe Quality Water,” says Frank Rossi, Global Marketing Manager at 3M Purification Inc. “Our filtration products benefit offices and foodservice providers by improving beverage and ice quality by helping to protect equipment from the harmful effects of chloramines, chlorine, sediment, and hard scale, and by helping to deliver product consistency,” says Rossi.

This company offers NSF certified water filtration solutions that address some of the health effects that can be found in water supplies, such as cyst and bacteria. The filters not only supply great water, but they also protect the equipment. This, in return, will help lower maintenance costs and lengthen equipment life. The sanitary quick-change cartridge design can lower maintenance and labor cost, which is especially beneficial for offices.

Endurance systems are beneficial for high capacities up to 200,000 gallons per year. They provide tremendous particulate reductions at such a high capacity. Another product that Everpure offers will aid an office or food service provider’s ice machine, which we know is a vital to great tasting ice for all beverages, like iced tea, within the office and providers. “4SI and 7SI can help to reduce slime in ice machines,” says Parker. By reducing the slime, the user will be able to put ice in their filtered water and it will not change the taste of the water. If the user wants to drop a few ice cubes in their coffee, it will not change the overall taste of their coffee. Global Customized Water, LLC Global Customized Water, LLC offers a full line of water treatment technologies ranging from water softeners, reverse osmosis, carbon filters, sediment filters, re-formulation systems. Global specializes is producing water treatment systems that enhance coffee and tea flavor. “Office and Foodservice have two distinctly different customer needs. Office service demands simple compact systems that can remove sediment and chlorine, and if at all possible reduce or preferably remove scale,” says David Beeman, R&D Specialist at Global Customized Water. However, these compact systems are difficult to do because of space and cost restrictions. “The holy grail for this type of customer is a filter that will do all three, sediment, chlorine and scale, last six months and be easy to replace,” says Beeman. This is where Global’s Green Soft filter and sediment carbon works best. “The “Green Soft” filter lasts one year, reduces scale, and placed with a sediment carbon improves coffee flavor without adding salt or acid to control scale. The “Green Soft” filter uses a catalytic action that adds nothing to the water, binds the scale before it can plate out in a brewer or hot water tower, and allows the scale forming hardness to flow thru the system,” explains Beeman. Foodservice operators usually have the option of using equipment specifically designed for these filters making the switch of filters relatively simple. While water may seem like a nonchalant aspect of coffee, it is quite a vital element. It should never be ignored, but rather be treated with as much respect and care as the beans. Get your water treated, talk with specialists, and get the right treatment for your office or business.

Water quality vendors in this issue of CoffeeTalk: 3M Purification Inc......................... page 35 Follett Corporation......................... page 30 Global Customized Water, LLC..... page 11 Manitowoc Foodservice................. page 19 Pentair/Everpure, LLC.................... page 31 Be sure to visit yellowpages.coffeetalk.com for a complete list of water quality vendors.

June 2014

Cool Off With Iced Coffee by Jessica Tanski With the hot months just around the corner, escape the heat with a nice frosty mug of iced coffee! One of the most important aspects to an iced coffee is just that, the ice. It is what separates coffee from iced coffee.

The new ® 15they Series You cannot just plop any old ice cubes in the bottom of the mug Follett and assume that will complement the coffee poured over top of them. The ice must be filtered and just as great tasting puts the right ice as its coffee counterpart. in your coffee Follett Corporation and Manitowoc Foodservice are two of the most prestigious companies in the industry that can offer your business great ice. They have equipment for all areas of the industry, from coffee shops to office coffee to foodservice and beyond.

The fact that our ice works with the drink to take on its flavor and provide a great finish with the chewable ice, is really what sets Follett Chewblet ice apart,” says Purcell. Manitowoc offers cleaner ice machine food zones with the LuminIce device. This device runs quietly 24 hours a day keeping your ice machine cleaner. Due to its increasing cleanliness, this device helps to relieve the stress and pain of frequent cleanings. Reduced cleanings, in the long run, ultimately saves labor time, cost, and machine downtime during the cleaning Overachieving process. mtwfsusa.com

undercounter

Presenting NEO,creates the everywhere you need ice machine. According to their website, “The LuminIce Growth Inhibitor "active air" by recirculating By providing increased levels in performance, intelligence and convenience, Manitowoc’s new ice machine offers an all-in-one solution to your undercounter ice cube needs. the air inside the ice machine food zone over a UV light. This "active air" passes over Thirsty for more? Talk with Manitowoc® Ice. exposed food zone components to inhibit the growth of yeast, bacteria, and other common microorganisms.” ™

Follett Corporation produces Chewblet® ice. This is a chewable nugget ice that is preferred by consumers two to one over the harder, cubetype ice, according to Mike Purcell, Product Marketing Manager at Follett. “Our ice is known for “taking on the flavor” of the drink, because Chewblet ice is porous, because it is made of compressed flakes of ice. So we think our ice is the perfect complement to iced coffee as well as other iced beverages,” says Purcell. visit iceforcoffee.com Follett has developed unique, small footprint, drainless ice dispensing machines that solve the different problems when placing and servicing ice machines. This company has made it easy to have great ice at your fingertips, especially when it comes to serving consumers iced coffee. Their 7 Series machines fit under standard overhead cabinets, due to its 17½-inch stature, making flexible placement in coffeehouses, offices, and foodservices alike. “77 percent of iced coffee drinkers say that drinking it makes them feel more productive at work. So besides creating a more comfortable, nurturing work experience, there is that practical benefit.

Overachieve_8.875x6.3125.indd 1

1-920-682-0161 | ManitowocIce.com/NEO

1/28/13 3:55 PM

Foodservice operations can especially face challenging environments where it is difficult to prevent yeast, mold, and other contaminants. With the LuminIce device, testing has shown that ice machine foodzones are noticeably cleaner after only 2½ months of usage. The device also saves space due to the fact that it gets mounted right inside the Indigo Series ice machine. By having a clean and sanitary ice machine, it ensures the continuation of great quality ice day in and day out establishing repeat customers, and this is made possible with the LuminIce from Manitowoc Foodservice. You would only put in the best sugar, milk, and beans into your coffee, so do not fall short when preparing the perfect iced coffee. When sourcing the best ingredients, source the best quality ice possible. Add some cinnamon or nutmeg to add a little bit of spice to your iced coffee this summer!

Brewing Systems Offices and Foodservice Providers Deserve Great Coffee Too!

he urge for great quality coffee within the office and foodservice sectors is becoming more and more prominent and essential. The requirements for brewing equipment found in a coffee house or coffee bar may be vastly different than those of office or foodservice locations.

by Jessica Tanski

offered in three sizes - 64 ounces, one gallon, and one-and-a-half gallon to accommodate any operation.

There are two types of brewing systems that can be utilized in these areas depending on factors such as supply and demand, space, and convenience. There are pour over systems and automatic or plumbed in system.

“Additionally, we offer several brewers for office coffee that provide a quality brewing experience in a more compact, office friendly footprint. These brewers typically utilize a highly efficient vacuum insulated dispenser or glass decanter. All are designed for the rigors of daily office use,” says Kevin Curtis, Executive Vice President at Wilbur Curtis Company.

A pour over system is a manual system where the user pours the desired amount of water into the brewer and the cold water displaces the same amount of hot water into the tank. The water is than delivered to the basket through the spray head over the bed of coffee. The automatic or plumbed in system is an automatic brewing system, which allows the user to press a button to start the brewing process.

Cafection Cafection provides coffee business solutions that bring single cup, bean to cup gourmet coffee to the office setting. Having this type of machine within the office ensures that employees stay at work and do not leave the premises to enjoy a great tasting cup of coffee.

Brewing Technology Jason College, Vice President of Sales at Newco Enterprises, Inc. shares his expertise of brewing technology that best suits offices and food service providers. There are displacement systems, dump valve systems, multivolume brewers, serving vessels, including decanters, carafes, airpots, and satellites.

“Surveys show that people that do not have a proper coffee choice will leave the building three times a day for 15 minutes each. So a gourmet coffee solution makes perfect business sense,” says Frank Baron, President at Cafection Enterprises Inc.

College explains, “A displacement system maintains a reservoir of thermostatically controlled hot water. In either a pour over or an automatic brewing system, the cold water that is introduced displaces that same amount of hot water in the reservoir. The hot water is delivered to the brew basket through the spray head tube over the bed of coffee.”

“Cafection’s brewers are the only ones in the world to be Internet-connected and remotely manageable,” continued Baron. By having connectivity from machine to machine, this allows you to connect in more ways than just one. You can have the machine send an email and more. They offer a 24 ounces brewer than can brew a large coffee in under 40 seconds for convenience and grocery store purposes.

A dump valve system also maintains a reservoir of thermostatically controlled hot water. There is a solenoid valve, a dump valve—not pressurized, between the outlet of the hot water tank and the spray head. This dump valve opens and instantly allows hot water to be delivered to the spray head and to the coffee when a brew cycle is initiated. “In this type of system, the adjustable timer or control board is timing the dump valve rather than the inlet valve. An advantage of the dump valve system is that it provides the flexibility to control the amount of time the water is in contact with the bed of coffee which impacts extraction,” says College. A multivolume brewing system allows different volumes of coffee to be brewed to accommodate busy or slower periods of service. Typically, a brew system like his will brew up to three different volumes, for example, half gallon, one gallon, and one and a half gallons. It is also important to note that a 240 volt electrical configuration is desirable to support the higher demand peaks of brewing, like lunchtime for a larger banquet. Newco offers a variety of these brewers in different sizes to accommodate the office space and foodservice supply and demand. Newco has an extensive line of brewers to brew great tasting coffee for your employees and customers. Brewing since 1974, this company has exceptional expertise in these brewing areas. Wilbur Curtis Company The Curtis Gemini® Brewing System with IntelliFresh™ simplifies brewing and makes it easy to serve volumes of fresh coffee at the perfect temperature. IntelliFresh maintains coffee’s ideal freshness and temperature throughout the dispensing cycle by enveloping the satellite servers with pulses of gentle heat. These pulses keep the coffee at a consistent temperature while maintaining the chemical structure of the coffee. Integrated into our industryrecognized Gemini brewing system, IntelliFresh helps operators nearly eliminate the possibility of serving cold or ‘cooked’ coffee ever again. Another system that really benefits today’s busy foodservice operations is the Curtis Thermal FreshTrac™. Monitoring the holding time and amount of coffee in a dispenser is crucial to freshness and quality. Activated from the moment coffee is brewed the TFT provides a simple, visual system that communicates time, and volume at a glance that is easy to see, even from across the room. The TFT is designed to fit existing models of their Thermal Servers and is

“It is the future of coffee!” says Baron. “With over 20 years of manufacturing experience. Cafection is the largest single cup manufacturer in North America. All machines are built in Quebec City. We also have a very extensive OEM project for custom orders for special clients.” Bloomfield Bloomfield offers a variety of automatic brewers that perfectly suit office settings and/or foodservice businesses. They have brewers that brew great coffee and have two or three warmers to keep the coffee hot. According to their website, the BLOOMFIELD 8572 Koffee King Coffee Brewer is low profile, uses a standard water line hookup with a pour over option, has a unique water valve with built-in flow control and strainer, which assures consistent operation at supply water pressures from 20-90PSI, and the Premium Quality Thermostat has a stainless steel sensing bulb that recognizes water temperature very accurately, and cycles less frequently. The BLOOMFIELD 8572 Koffee King Coffee Brewer is just one of many brewers that Bloomfield offers offices and commercial foodservice providers. Bloomfield also offers a variety of thermal airpot brewers that are smaller in size for the offices that have limited space and/or less demand. The Bloomfield 8773AF Integrity Airpot Brewer is just naming one. It is only nine inches wide and stands about 25 inches tall, which makes it easy to store away when not being used. It has an independent frontmounted hot water faucet allows drawing of hot water without affecting coffee taste or brewing cycle. It also features high-quality stainless steel that is easy to clean, premium quality thermostat, superior spray head design, and a ready-to-brew light that indicates the proper water temperature to eliminate the guesswork in brewing. Rewarding your employees with great tasting coffee is becoming easier as brewing technology advances. There are different footprints of brewers and different brewing capacities to accommodate different business sizes. Foodservice providers also have more options to choose from than ever before. For both large and small providers, a brewer is out there to suit their needs. Figure out which brewer is best for you and your company and start spreading the love and happiness of coffee!

Brewer vendors in this issue of CoffeeTalk: Bloomfield Industries...................... page 25 Cafection Enterprises...................... page 15 Wilbur Curtis Company................. page 9

Be sure to visit yellowpages.coffeetalk.com for a complete list of brewer vendors.

June 2014

The Power of Good

Siri Khalsa

The Gluten-Free Story Note from the editor:

We recognize and understand that gluten-free is becoming better known almost daily. More individuals are either going gluten free or being diagnosed with Celiac disease. Gluten-free products are starting to be offered in more locations than just the health food stores. The gluten-free label is appearing more and more on baked goods, flavoring syrups, and much more. With that being said, we feel that this is an important topic to make known to our readers because there are many gluten-free products being offered at cafes, coffee shops, and other locations that coffee and tea are sold.

he term “gluten-free” seems to be everywhere! Health food stores devote entire sections to gluten-free foods, and even some supermarkets have featured sections. The latest statistics reveal that the annual sales for gluten-free products have surpassed one billion and a half dollars. Who knew that a once esoteric dietary restriction would become one of the fastest growing nutritional movements in the world? Two questions seem particularly pertinent. The first, what the heck is gluten? The second, why would you want to “go gluten-free”? Gluten is a storage protein found in wheat. It is a food substance that can cause serious health problems in large numbers of people. And yes, gluten-free means wheat-free also. Two other grains, rye and barley, also contain a gluten-like proteins, which likewise can cause health problems. The problem with gluten from wheat, rye, and barley is that their glutens are resistant to the enzymes used to breakdown proteins in our digestive systems. As stated by Peter HR Green, MD (director of the Celiac Disease Center at Columbia University), “gluten is simply not digested well by humans.”

Rye is found only in rye flour and the limited number of products made of it (a variety of rye breads and crackers). Barley is present as the grain (e.g., barley in soup), as well as in beer, malt, and any malted product, including malt vinegar. However, wheat has a number of names. Spelt and bulgar are two of them, while seitan (say’tahn) may be one the least obvious and most dangerous. Vegematics beware: Seitan is a meat replacement food made of pure gluten. BUT, you have to read the label to find that out. Make label reading one of your best friends. Although there are three grains you cannot eat (wheat, rye, barley, and oats may be a fourth for some), there are at least 10 grains that are totally gluten-free. These are amaranth, buckwheat, corn, mesquite (pinole), millet, montina, quinoa, rice, sorghum, and teff. Further good news is that because of the widespread interest in gluten sensitivity and going gluten-free, many gluten-free products are available. Always remember, Siri says, “Self Care Is Health Care.”

In fact, there is a range of responses to eating gluten-containing foods. It extends from being tolerated to stimulating the immune system. In some individuals this becomes an autoimmune response. Although it is not clear how gluten initiates this response, the result is a problematic health condition called Celiac disease. Worldwide, there is an estimated prevalence of one in 266 people. In the U.S., the condition is twice as prevalent, occurring in approximately one in every 133 people of all ages. Celiac disease is an extreme reaction to gluten. However, between toleration and disease are the possibilities of wheat allergy and various degrees of gluten sensitivity. In fact, there are some 250 known symptoms of gluten sensitivity. These include fatigue, gastro-intestinal distress (bloating, gas, acid reflux, etc.), headaches, inability to concentrate, weight problems, joint, bone, or muscle pain, depression, and/or respiratory problems. One common, yet highly unexpected symptom is infertility and another is multiple miscarriages. What to Eat or Not to Eat The most common gluten-containing foods are bagels, beer, bread, cookies, cakes, crackers, pizza, pretzels, breading, and gravy. When you give up these foods, you get improved health in return. Meanwhile, gluten-free products of all kinds are available to suit your tastes and protect your health, including gluten-free beer! Only testing can reveal whether you are allergic to wheat, have gluten sensitivity, or have celiac disease. If you have celiac disease, you must eliminate all glutencontaining foods. This is simple, but not easy. Wheat, barley, and rye are ubiquitous in the Western diet. As Kenneth Fine, MD, comments, “Grain-derived food additives, such as partially hydrolyzed vegetable protein and modified food starch are widely used in processed foods and in oral medications. Content labels are often vague or incomplete regarding these additives.” What can you eat? The only safe foods are the following, which must be prepared carefully. For example, chicken baked or broiled, not breaded and fried. Breading is crumbs from wheat bread. • Meat, fish, poultry, eggs • Dairy products • Fruits and veggies, including potatoes and yams • Beans • Nuts and seeds • Certain non-gluten grains

On the Shoulders of Giants David Beeman - The Water Guy

odd Goldsworthy, ‘the coffee guru’ of Klatch Roasters, was getting desperate. He was now on the national spotlight at the 2014 Seattle SCAA Convention and vying for the U.S. Brewers Cup. The winner would represent the United States for the World Championships at Rimini, Italy in June. Heavy stakes against the best of the best. The competition was underway and things just were not right! His entry, a micro lot of Panama Esmeralda Geisha, was not exhibiting the flavor profile he had fallen in love with. “In L.A., I tasted dark berries with a very light citrus undertone. But in Seattle, the berries were not coming through and the citrus was way too prominent,” recalls the SW Regional Champion. It was the water, and he knew it! So Todd desperately sought out some water filtration experts and was finally directed back to the competition and David Beeman. “It only took a few minutes of explaining my problem before David told me he knew what to do! He came back with a gallon of water and I entered the prelims with my brew.” It turns out that the water he was using was nearly free of mineral content at 35ppm. The flavors Todd was seeking rang like bells with his new water supply. For the finals David prepared five more gallons. Unfortunately, when it was nearing time for the finals the water bottle was missing. Desperately, he sought David out again who again came through. Todd is preparing for his trip to Italy now as the U.S. Brewers Cup Champion and had this to say, “I call David Beeman, ‘the Water God!’” Coffee Water When Starbucks wanted a water system that best enhanced their coffee, while also protecting their equipment, they called on David Beeman. By the time a system had been developed, the end result became known as Coffee Water. I am not going to go on quoting the way out of the box adventurer, thinker, and inventor since what I am going share is pretty much all Beemanized. Water can do a number on the equipment, from the pipes to the seals and mechanisms. Too little mineral content, usually caused mostly by reverse osmosis, causes metal to be leached out and absorbed by the water. That is not good! Too much mineral content not only clogs the arteries of water’s journey to the spigot or gruppe, but it also seriously affects the final product. Todd, our champion, knew this, and David lived it! It is a real challenge fit for a deep thinker. First, you have to filter and treat the water for its entry into the system. But over and above the filtering and balancing of mineral content to protect the equipment is the final step, the water’s journey through the coffee itself. “When Todd began telling me his problem, I immediately knew what to do! I tested the water which had a very low ppm and added some calcium and sodium in finely measured dosing and got lucky on the first try.” David states with a bit of an ‘ah shucks’ humility. After a lot of discussion and an extreme overload of getting educated by David, lucky is not the word I would use. David knows his water. The 100ppm he brought to the competition water was no lucky guess. Neither was the choice of chemistry.

In case you, like me have never put a correlation to the relation of the minerals that most effect coffee brewing, here is David!

J.B. Blocker

“Calcium and sodium are very essential to the effects water can have on coffee. Not enough calcium and the coffee does not bloom and release its flavonoids. Too much calcium and bitterness becomes prominent. But the right amount will bring out sweetness. Likewise, the proper sodium additive works just like table salt for food either enhancing or overpowering the object of its affection.” David goes on with words or phrases like water is not water, formulated water, ground water recharging, hyper filtration, blending back, and hydrologic cycles. The Adventure Begins David Beeman is the son of a lumberjack from northern Washington and a California mom with family ties to the gold rush and all the way to back to William Bradford of the Mayflower. “I graduated early from high school and turned down a four year scholarship to UNLV for food service. I had a full page write up on me in High School for my talents as a chef, mainly because I was the first guy to take a cooking class at my high school. I paid dearly for that as this was prior to political correctness. I left home with a few dollars and a thumb to hitchhike across America. I spent two years traveling around the western hemisphere, usually hitchhiking. I have lived with primitive Indians in central Mexico, The Huichols, for several months, and crewed on a sailboat for a year on what was supposed to be a two-year world cruise that ended badly in Costa Rica. I have stories that go on for hours about people, places, and things I’ve seen and done, but raising a family and grandchildren is the best of all. I have encountered real pirates on the high seas and escaped with my life on that and many other occasions. When I returned home from traveling, I went to UCSB and got a degree in Sociology, which I promptly scraped and spent time in a medical program going for an acupuncture license. During this time I became interested in a new device called reverse osmosis water purification, which I found fascinating. However, the systems were not manageable, so I created my own! When I combined my love of water with food, I discovered that everything I was being told in the water treatment industry about higher purity was contrary to what I tasted in food preparation. That led me to work with Starbucks on developing a flavor enhancing water formulation for coffee, which led me to invent or develop “Coffee Water.” Oh, when I started my first water company it was in my grandparent’s garage and my startup capital was $200.” Now, the Water God is a hired gun for corporate chains. He figures out the water supplies locally and then creates a filtration and mineralization formula to complement the equipment and food products. I have a country club that has asked me to create a coffee program for them. I have David’s number and I’m not afraid to use it! Water in is not water out, and in most cases, it shouldn’t be. I learned that from my new buddy Neptune!

June 2014

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Retailer/Roaster Profiles Gaviña – Quality and Tradition in a Cup Gaviña Gourmet Coffee Company 2700 Fruitland Ave. Vernon, CA 90058 +1 (800) 428 - 4627 Leonor Gaviña-Valls www.gavina.com Facebook.com/gavinacoffeeco

ello! Gaviña coffee company is one of biggest and most successful roastery businesses in existence, and today, we are lucky to have an interview with one of Gaviña’s family member – Don Francisco’s daughter Leonor Gaviña-Valls. Read it all here: V. Gaviña has a rich coffee history that everybody should know about. We would love to hear it from you! Also, how did your history make you one of the best roasting companies in the world? G. Our story begins over 140 years ago with our grandfather and his brother, Jose Maria and Ramon Gaviña, who left the Basque region of Spain for the rich coffee-bearing soil of Cuba, where together they established Hacienda Buenos Aires, the family farm located in the center of the county’s coffee-growing community. Our father, Don Francisco, was born there. He worked the fields with his father, watching and learning the secrets to growing quality coffee and roasting it to perfection. These traditions live on at Gaviña through Don Francisco’s children, who own and manage the company today. When the Communist Revolution came into power in Cuba, the Gaviña family fled leaving behind our farms, roasting business, and home. Settling in Los Angeles with his family, Don Francisco dreamed of returning to the coffee business. I remember how much he missed our coffee farm and roasting coffee. He loved coffee with all his heart. In a way, coffee was like a member of our family that we had lost, and he could not stop dreaming of the day when he would welcome that family member back. In 1967, we were blessed to watch that dream come to life. The doors opened to F. Gaviña & Sons, Inc. in late June; my brothers and I all worked with our mom and dad to get the business up and running. He taught us that sharing a great cup of coffee with people is as important as anything else in this world. Coffee keeps people energized and awake so that they can do what is important in life, from playing with their kids to finishing a big project at work. We know our parents would be proud to see us keeping the dream alive today with our own children, the fourth generation of the Gaviña family with a passion for coffee. V. Where does your company stand now? G. As I mentioned, in 1967 the Gaviña family returned to the coffee business. F. Gaviña & Sons, Inc. opened its doors just south of downtown Los Angeles in Vernon, California starting out in a 1200 square foot space. Growing and reinvesting in the business became the family’s focus. The company has expanded three times since its founding in Los Angeles, and today it operates in a facility that was designed and built by the Gaviña family. The facility is an SQF Level 3 certified 234,000 square foot building with state-of-the-art roasting and packing operations, and is located just a few blocks from our original building. V. Please tell us about your coffee, where does it come from? G. While most of our coffee is sourced from Latin America, we buy coffee from all over the world including Central and South America, East Africa, Southeast Asia Pacific, Jamaica, and Hawaii. Coffee sustainability is very important to our family, and it all starts with the farmers and their families. To directly support our coffee growing communities, we have sponsored direct impact projects building schools and remote learning centers for children in El Salvador, Nicaragua, and Mexico. These projects directly benefit the coffee growing communities that Gaviña buys coffee from and helps to keep the next generation

Maxim Vershinin

of coffee farmers interested in growing and processing quality coffee. Additionally, we support International Women’s Coffee Alliance, Coffee Kids, and Grounds for Health, three organizations dedicated to improving the quality of life for families in coffee producing regions with improved health care, education, and sustainable cancer screening programs. We also source Rainforest Alliance, Fair Trade, and USDA Organic certified coffees. V. What are some of your strengths in terms of innovation and quality compared to comparable roaster companies in business? G. Gaviña is committed to quality, and it is even certified. Our roasting facility is Safe Quality Food (SQF) certified. This means that we operate under strict guidelines set by the Global Food Safety initiative, and we are third party certified to ensure that our comprehensive food safety and quality management systems comply with its standards. We recently upgraded to Level 3 certification, which is the highest standard of food quality, safety, and traceability. We also support the work of the Coffee Quality Institute (CQI), which is a nonprofit organization working internationally to improve the quality of coffee and the lives of the people who produce it. With seven licensed Q-Graders on staff, we host trainings to prepare future licensed Q-Graders in our Gaviña Training Center. V. What is the best way for retailers to get in contact with you, and start ordering? G. Call us at 1-800-GAVINAS (1-800-428-4627) and/or on Facebook.com/gavinacoffeeco. V. What are some of your future plans in terms of expansion and new product offerings? G. Sustainability is a key topic at Gaviña. Today, the company redirects 84 percent of its waste through reduce, reuse, recycle programs including burlap bag, coffee chaff, shrink wrap, cardboard, and office-wide recycling. We have plans to further reduce our carbon footprint by installing a Regenerative Thermal Oxidizer (RTO) unit, which will also reduce our energy usage. We recently upgraded to a solar reflective roof, which saves energy, and we are currently pursuing LEED certification for our building. Our goal is to be zero waste to landfill. As such, we will conduct another study this summer of our waste stream to continue to improve our waste management programs, evaluate options to recycle our coffee packaging film, further our paper waste by analyzing options to store our important documents digitally and share these documents internally, which will also increase our operational efficiency. V. Finally, is there something you would like to add to be shared with our coffee community? G. When it comes to coffee, 140 years of passion and experience stand for something. From the mountains of Cuba where our family started growing coffee in 1870 to establishing ourselves as a U.S. roaster in 1967 in Los Angeles, our family crafted coffee is selected and roasted with excellent quality in mind. After four generations, our company is still family-owned and operated with pride and love for coffee, our customers, our community, and our suppliers. We love our coffee family and would enjoy a visit from anyone in the community. Our plant in Vernon, California has an open door policy for tours and cupping sessions. Schedule a visit to check us out by emailing newsletter@gavina.com. Hope to see you soon! 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.

16 June 2014

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The Last Mile

Giorgio Milos

Hot Time for a Cold Brew

first wrote about better iced coffee a few years back for The Atlantic when the upgraded stuff was first moving from an abstract idea onto the radar of discerning, everyday coffee drinkers. The espresso revolution of the past two decades had awakened Americans to better coffee of the hot kind as daily joy and expectation, rather than a hit-or-miss proposition. Those better-developed palates were growing weary of substandard iced coffee. Where “pour over” meant not an open filter cone and glass carafe, but rather, the unforgiveable act of pouring hot coffee over ice cubes and pushing it across a counter; or, pulling a bulk container out of a fridge without understanding the dynamics of coffee gone cold. While reliable growth data is hard to come by, anecdotal evidence of better cold coffee’s upward trajectory over the past few years abounds. Cold brew, the method of choice for new-breed American aficionados and wildly popular in Japan for years, has gone from behind the bar to retailers’ shelves with bottled cold brew from the likes of Stumptown and La Colombe available outside those high-end chains’ own shops. My own company’s illy issimo ready-to-drink coffee has become a worldwide hit with growing placement in refrigerated aisles. With iced coffee season hitting full stride, let us hit the reset button on types and methods starting with cold brew and a definition of terms. The name “cold brew” is often wrongly applied to another method called cold steeping. The two are closely related, each relying on time rather than heat to perform the magic of extraction and creating a beverage with more caffeine per ounce owing to long extraction times. Both produce something less aromatic than heat-based methods, which coax certain elements from beans that cold methods cannot. The tradeoff, however, can be wonderful: an almost sweet concentrate, often chocolaty, clear tasting, and neither acidic nor bitter. Cold Brewing Cold brewing is somewhat akin to filter coffee, and it requires special gear ranging from $45 to the hundreds of dollars and beyond. The other investment: coffee, where you’ll need twice the typical amount per ounce of water for typical drip coffee. In a nutshell, ice-cooled water drips from the upper part of a glass tower. A valve regulates its speed, which is ideally one drop per second, and a spiral-shaped pipe before running over ground coffee housed in a clear cylinder covered by thin tissue or filter paper. From there, a second filter prevents the grinds from entering the next section of pipe, from which finished liquid drips and collects in the tower’s base.

Room temperature steeping opens up the door to high volume preparation when it is done in containers up to five gallons, such as commercial size Toddy, otherwise it may be unfit for well-stocked, non-walk-in fridges. This subset of steeping extracts flavors a little more rapidly, bringing prep time down closer to 12 hours, perhaps slightly less. After cold water or room temp steeping is complete, simply strain, and filter. If it sounds akin to French press, indeed it is, and press pots are well suited to the task. Accordingly, use a coarser grind and do not stint on the beans. You will need about twice the amount than the basic one-gram of coffee per ounce of water recommended for hot French press preparation. The Toddy device that I mentioned earlier works very well and it is a great value at roughly two dollars per jar. What About the Beans? You many have noticed that I have not made any declarations about beans. And that is because, crazy as it may sound from a barista, for cold brewing and cold steeping bean quality and type are not nearly as critical as in hot coffee. Cold water does not extract compounds to nearly the same degree as water almost at a boil, so by definition, many fewer good aromatic components will be extracted. What this means is that you get to save your best beans for hot methods. For sure use good quality, not overly roasted Arabica, and enjoy the extra margin you will earn. Cold brewing and steeping may not be for you, perhaps due to the time involved, or maybe because you love highlighting the differences among bean origins in every cup. In that case, I strongly recommend using an iced tea brewer for more traditional iced coffee, making sure to use a dedicated basket and carafe, making a concentrate in bulk from hot coffee, and then chilling instantly by adding water and ice to lock in aromas and flavors. This method also requires a high coffee-towater ratio. Start by doubling coffee and then adjust from there. Use a moderately coarse grind, somewhere in between that for brewed and French press, keep it in the fridge until room temp, pour it over ice, add dairy, and other desired ingredients if needed. For espresso-based cold beverages, the key is instantly pouring your shot over a certain amount of ice cubes, calibrated to the traditional Italian preparations methods, the “shakerato” (northern Italy) and the “espressino” (southern Italy), to lock in aroma and flavor like with non-espresso brewed iced coffee.

Expect to invest 12-16 hours in cold brewing, making it best done overnight. You can shave a little time by using a very coarse grind, but it is at the risk of losing some nice aromas. Practice makes perfect, so if you are just starting out, then give your staff time to get it right. With the July and August heat still to come, there is plenty of time to get ready and reap the rewards of the higher margins that cold brew typically commands.

For the shakerato, fill a cocktail shaker with ice cubes (better from the freezer rather than from the ice-machine), add sugar to taste, and then the shots. Shake it vigorously and serve, being sure to strain the ice. For the espressino, simply pull your shot over three or four very solid ice cubes (again, from freezer and not machine). Sweeten it with simple syrup or a liquid sugar substitute for full dissolving and have extra fun by adding a variety of liquors for simple coffee cocktails.

Cold Steeping Cold steeping, on the other hand, is extraction by infusion. This method does not take much in the way of fancy equipment. Simply mix cold water and ground coffee, stir gently, and let it steep in the fridge or at room temperature. For fridge preparation, steep for the same 12-16 hours as for cold brewing.

My best wishes for a flavorful — and profitable — summer! Giorgio Milos is illy’s award-winning Master Barista and illy’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. June 2014

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The Voice

The Coffee Industry Needs a Choir!

do not think of selling my coffee by the pound. I sell it by the cup. I say, “Will you pay a dime more a cup to have me choose and roast your coffee?” My take on presenting coffee is “Coffee, choose it like wine!” And I am ready to explain on the drop of a dime.

contribution to this increasingly fast paced society that takes coffee breaks like an expected human function.

The public is anxious to be romanced by the passionate world that revolves around coffee.

We must get out there as educating personalities on the wings of social media, print media, and on to the radio and television airways. We must find our own voice and the voices that can speak up for our industry and our ways!

I am not alone! I want to meet more. I want to hear them on a morning show! How many star chefs can you name? How many can you see dancing across your memory from Julia and Jacques to Wolfgang and Emeril to Rachael and Bobby? Dozens? Hundreds? They come and they go. Now, name a coffee celebrity. Juan does not count. Neither does Mrs. Olsen nor Mr. Coffee, the late great Joe DiMaggio. There is not one celebrity coffee person outside of our little world. What national network has had a ‘start your week with a great cup of Joe’ coffee expert? It would take two years just to introduce a different country, method, and compliments once a week. We also do know that there are many choices from each country. They could not even touch the devices, hot new drinks, cold new drinks, and blends and mechanical things. There is a bunch of cool things out there that make the coffee experience better that we can talk about more publically. For the last 20 years, I have expected some respected coffee gurus to become celebrity voices for our industry. In my humble opinion, as soon as just one of the big morning shows picks up on a roaster/teacher/specialty beverage specialist for an alternating guest and eventually for regular appearances, the other networks will scramble to find their own. Who will those voices for coffee be? Who will the country learn to trust? I have a favorite saying, “The more you teach, the more you become the teacher!” We need some on-air teachers. My Master Plan What we must do is promote each other and ourselves and learn how to promote you. We must find the ways to recognize and display the humor, the devotion, and especially the passion and knowledge of our beverage specialist. And finally, we need to then take it to the air. We have to find creative ways to publicly teach. Contact every chef in your community and see if they would like to feature their pastry skills with a coffee tasting adventure. Call your local radio call-in shows and tell them you are a roaster. There are so many creative people out there with exciting ways to be seen, and remembered! Remember this: If you ask someone if they like coffee, then they might say no! But, if you ask someone if they know someone who loves coffee, then you just opened a door.

J.B. Blocker

We have to include all the support companies that fill the shelves at the popular coffee shops and websites. They need to be recognized for their

Many in our circle have seen the growing changes and needs, and they now make equipment and supplies, dry goods, and pantry items to accommodate. They have creatively added to the depth of the café experience.

Teammates My partner and I are stepping out with a new marketing plan. We are boldly putting our images on our labels and while I teach, write, and roast, Cami Dean will be on the radio interviewing our colleagues, chefs, restaurateurs, and retailers, as well as producing videos to feature our customers. She is a recent U.S. Congressional candidate with a ton of credibility. We will make our colleagues look better. We are going to be a one-two punch in Dallas/Ft. Worth and hopefully beyond. I expect others to do the same here and in their own networks. The more, the merrier! With the faith and support of a long friend who gets it and gets me, Kerri Goodman, the publisher of CoffeeTalk, is giving me the opportunity to write about the humanity and dedication of our industry leaders. You need to help us identify the human jewels of specialty beverage. You need to step out into the light yourselves and either be confident and proud or become that way. Media School Who is with me here? I propose a ‘Coffee Celebrity’ Media Retreat. I want it to encourage and for us to be inspired by each other. Who would sponsor that? I personally cannot wait for a weekend when coffee personalities from all over the country gather and share. There are others out there who can also help with this project. There is a point to this too! I have proven that you do not have to be good looking or even a genius in order to advocate for something you know and love. Courage induced by passion, creativity, love, and the need to share what you know are all you need. Let us do that! Let us find our voices and become the passionate choir for the second most traded commodity in the world, the most consumed beverage. Let us start talking coffee to the consumer. Let us go to our own school and learn how to get published, get radio time, create an identity and aura, and be ready when a few bold people start showing up as TV morning show regulars. The day is coming and is close at hand. I know that I am preaching to the choir. But who is actually listening? J.B. Blocker is a food and beverage specialist with a long line of corporate clientele. AKA the Caffeine Cowboy, he has been in the coffee industry since ’92. He also maintains two blog sites. He is the voice for the Sheriffs of Texas at Northtexasreporter. com and lonestarreporter. June 2014

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Made in TaiwanAn Origin Trip Report

ccasionally, the line between a producing country and a consuming country blurs. Taiwan is starting to blur that line. I had the opportunity a few years back to cup several Taiwanese coffees. At the time I was not impressed and sort of wrote them off as a producer of specialty coffee. I probably should not have done that! Taiwan is embracing specialty coffee with a passion both as a producer of coffee and as a consumer. There are already five SCAA certified labs with more in the pipeline. Q–Grader classes are happening on a regular basis, as are barista trainings and roaster workshops. Small shops with one kilo roasters are popping up, and the proficiency I witnessed rivaled any of the 3rd wave shops in the U.S. both in roast quality and hand pour preparation. It was amazing to me to see all of these shops stocking as many as 20 single origin coffees that would all score in the high 80’s and low 90’s. Perhaps my surprise is misplaced. As has been common in the industrial age, Taiwan has taken the best practices of the Western world and made them more efficient and less expensive. Since the average wage is far less in Taiwan than the U.S. they have to do that, and we in the West might find some new best practices to look at ourselves. Coffee Houses There are really only two levels of coffee that I found in Taiwan. First is the ever-so-nauseating 3-in-1’s poured in most restaurants. If you are not familiar with this treat, it is freeze dried coffee mixed with some sort of powdered creamer and sugar crammed into one packet, hence 3-in-1. Tear it open, add hot water, and voila you have some crappy, sweet, light-brown water. The other level of coffee would be considered our Third Wave—slow bar, expert craftsmanship, and professional presentations celebrating the coffee. In Taipei, the largest city of Taiwan, I was able to get to four of these Third Wave shops. When you go into one, you are usually told which of their people won whatever award for either their roasting skills or barista prowess. They are proud of these people, as they should be, and are excited to tell their customers about it. In Kaohsiung I visited two more with the same result. Coffee Production After giving some lectures at ‘National Kaohsiung University of Hospitality and Tourism’ (NKUHT), the staff treated me to a trip to of one of the oldest growing regions in Taiwan. It is called Taiwu in the Daiwu Mountains. It is an Aboriginal tribe that harvests the coffee in this area as they have for over 100 years.

Rocky Rhodes In 2009, a flood wiped out all but a few houses in the mountains. The government supported the building of housing and a village center in the foothills of the mountain. It is now the village mill, as well as the visitor center where all of the smallholders bring their coffee to be processed. A local man who studied abroad, named Jack Hua, brought some best practices home with him and the tribe is now producing some beautiful specialty coffee. They use plastic tubs to ferment about 40 kilos of coffee each and drying trays similar to African beds to dry the green. They also use the honey process to try to get different cupping notes. I found one of the visitor center’s staff sitting at a table hand sorting the green coffee. This was off-harvest so there was not much green, but I was pleasantly surprised to see the attention to detail. They also roast their own coffee onsite and prepare beverages in their well-appointed coffee shop in the visitor center. Each step is done with best practices in mind. We went up the mountain to the growing areas and found experiments with intercropping and different shade trees. Without a doubt, this grouping of Aboriginal tribes will be producing the best coffee possible from this area. They are still awaiting soil analysis to help determine better varietals to plant. Most of these improvements have come since the flood and since money flowed into the area. It will be amazing to see just how good the coffee can become! The biggest surprise of all happened while up on the mountain. I had a ‘farm-first’ at a creaky coffee shack on the side of a hill, a lovely 70-year-old woman, Sirapa, showed me the beans that her husband had just roasted, and they were gorgeous! She then proceeded to make me a perfect siphon pot of the coffee and presented it in a way that would impress your World Champion Baristas. If you have ever been ‘down on the farm,’ then you know that this NEVER happens! Quality has definitely found its way to Taiwan and it will be an origin to watch! 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 Photo by Trish Rothgeb

Coffee Chemistry

Flavor Profile Built by Malic and Acetic Acids

elcome back to this third and final issue of organic acids. In last month’s issue we briefly discussed the role of quinic, caffeic, and citric acid and its role in coffee’s flavor. This time we will explore acetic and malic acid and see how these seemingly simple acids play a major role in coffee’s complex flavor profile. MALIC ACID Malic acid, which is commonly found in a wide variety of fruits from kiwis to grapefruit, is an important component for the development of ‘fruity’ notes in several foods. Known as ‘apple acid’ due to its high concentration in apples, malic acid is a relatively simple compound composed of only four carbons, and it plays an important role in biochemical reactions. It, as well as citric acid, are perhaps most associated with the citric acid cycle that govern a plant’s metabolic system. Although its exact formation within the plant is unknown, we do know that changes in the environment will have a tremendous effect on plant chemistry. Experiments conducted in the past have shown that even within the same variety, coffee planted in different regions will produce very different flavor profiles based on environmental conditions. This, along with the plant’s genetic makeup, is what primarily drives the signature chemical and flavor profile locked within each bean. For experienced cuppers, the taste of malic acid is similar to that of citric acid, in that they both have a pronounced sourness with malic being a bit more balanced. Because of this, malic acid is commonly used in the beverage industry as an effective acidulant used to improve and/or bring out fruity notes in numerous beverages. In coffee, for example, those coffees exhibiting ‘fruitier’ characters will typically have larger concentrations of malic than their less fruity counterparts. Although there are dozens of reasons why one coffee may taste ‘fruitier’ than the other, this correlation tends to hold true in most cases.

In the green bean form, less than one percent of coffee’s composition is made up of malic acid with higher amounts of citric. Upon roasting, malic acid readily decomposes such that about a

Joseph Rivera

third is lost in a typical medium roast and even more in roasts taken past second crack. What is ultimately extracted into the cup will play a role in contributing to coffee’s soluble flavor attributes. ACETIC ACID Acetic acid, or more commonly known as the active ingredient in vinegar, is created during the roasting process. When the beans are being roasted, carbohydrates composed of six to ten carbons in length are broken into smaller fragments to create a number of different aromatic compounds, including acetic acid. Depending on roasting conditions, acetic acid levels can increase up to twenty times and makeup a significant portion of coffee’s acidity. Because acetic acid originates from the breakdown of carbohydrates, Arabica coffee will typically have larger concentrations due to its higher level of sugar than robusta. But unlike the other acids we have discussed so far, acetic acid is a relatively weak acid and does not have nearly the strength of citric, or even malic acid for that matter. However, do not be fooled to disregard its importance. For although its contribution of protons (hydrogen) in the cup may not be significant, it is what it does not do that makes it important. According to research, it has been known for almost a century that perceived acidity, or what we taste in the cup, is not only a function of free protons in solution, but numerous other variables as well. Volatilization or a compound’s ability to evaporate plays an important role any beverage with coffee being no different. Fortunately for acetic acid volatilization comes easy such that it can be readily detected at even parts per million (ppm) concentrations by our noses – yet another example of how big things can come in small packages. Joseph A. Rivera holds a degree in Food Chemistry and is SCAA’s resident coffee scientist. He’s manages, www.coffeechemistry.com, a site dedicated to the science of coffee. He can be reached at jrivera@coffeechemistry.com

June 2014

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Marketing Miracles Design Is Everywhere, Even in Coffee

“

Few people think about it or are aware of it. But there is nothing made by human beings that does not involve a design decision somewhere. ” –Bill Moggridge

One cannot help but notice, or perhaps we do not, that over the past few years there have been a resurgence in, and appreciation for, design in coffee. A scan of retail locations, coffeehouses, online sellers, websites, offices, break-rooms, restaurants, individual homes, and allied products reveals that we are becoming more appreciative of the aesthetics in the coffee category. But in terms of considering design in marketing, among many marketers themselves and especially in the coffee space, there should be more attention placed on this vital area that serves to bridge from what something simply is to what it does, and from who is designing it to who is using it and for what end need it fulfills. When marketing miracles happen, design is present. I have grown to appreciate and admire designers not just because of their skill, but because they have taught me that all of us at some level appreciate design because it impacts our decisions and because all of us can design. True, my design skills may not be that of the great artists, but the simple, quiet act of putting pencil to paper to draw out from hand what is imagined in the heart and mind unleashes the child-state creativity we all once had – and still have. There was a day in time when these designers definitely got it wrong and it was a miracle that these products made it to the marketplace. Remember New Coke, the Edsel, and even Clairol Yogurt Shampoo? Or in 2009 when Pepsi Co. introduced a new design for Tropicana Pure Premium and had to withdraw it from the shelves because consumers missed the orange with the protruding straw and up-market package design. These fumbles can, for the most part, be attributed to not thinking of the end user and the needs that they are trying to fulfill. It sounds simple, but design has its greatest glory when it unobtrusively serves the consumer to achieve what is most important to them, delivers that unexpected surprise, and reveals its beauty in admiration. Design is an important factor in life because it easily moves the consumer to transition from the functional aspect of what something is – a product, a service, an offering, an experience, etc. – to the emotional aspect of what something does to help us reach

Mike Dabadie our personal values. Powerful designs can be found around us, even in nature, and are taking on a greater presence. Design is about several traits that when done right positively answer what it unleashes: • Creativity: Does it inspire? • Appeal: Is it beautiful? • Association: What does it relate to? • Projection: Am I better because of it? • Personification: Is it personally relevant? • Adoption: How does it create demand? • Action: Does it help me make a choice? • Efficacy: It better work! Think about what you see in your area that unleashes and answers these questions. It is uplifting that all around the coffee category we can see such strong design, and it is truly pulling the consumer into a new experience with the product. One could argue that in our modern age this began with Chemex. Born before by time, Chemex was invented in 1941 by Peter Schlumbohm and in 1958 the Illinois Institute of Technology praised it for both function and form design. While it may resemble the old chem lab glass beakers, there is something about the design that draws the user back to the basic essence of the product and the process by which it is made. But look around and you will see fantastic design in the coffee sector: coffeemakers and brewers, coffeehouses and experiential interior designs, emerging micro-markets, new packaging innovations, brand identity and expressions, locations of where and how coffee is placed, and even the manner in which coffee is served with one of a kind designs. Bill Moggridge was right that few of us realize the role and importance of design. But no matter your role or relationship with coffee, put that pencil to paper and let your child-like creativity take you to how design can enhance your involvement with that magical beverage. 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.

Start-up Strategies

Efficient Equipment Layout Means Profitability

he next time you visit a quick-service restaurant, observe how much their workers accomplish in a short timeframe. Experienced fast-food operators know that the quicker the line, the more people they serve, and the more money they make. As a result, the layout of a fast-food operation is a marvel of efficiency, making for happier customers, employees, and owners. By contrast, it never ceases to amaze me how few independent coffee houses are laid out to support efficient drink preparation and customer service. Too often, instead of consulting an expert, the new coffee house owner has listened to a plumber, architect, or some other person who has “experience” in the coffee business. Or, they have tried to wing it by creating their own design. The result can be a mess… customers waiting impatiently, while baristas and cashiers trip over one another. Keep in mind that customers expect speedy service. They are not going to wait in a long line, unless for hand-poured coffee, no matter how good your drinks taste. Designing the layout of your coffee bar to serve customers quickly is vital to increasing sales. By speeding drink preparation and customer service, the ideal coffee bar layout can boost the espresso-todrip-coffee ratio by 20 percent or more. For a café serving 200 customers per day, this could mean an extra $20,000 in profits each year. Poor layout also affects employee productivity and bottom-line profitability. In fact, I’ve seen coffee shops save close to $50,000 a year in labor costs (approximately two workers) just by creating a more efficient layout. The Ideal Coffee Bar Layout

•

A commercial, under-the-counter refrigerator placed immediately under the espresso machine. Two espresso grinders – one for regular and the other for decaffeinated blends – placed on the opposite side from the Point of Sale system (because of the noise factor). Syrups and chocolates placed next to the espresso grinders, space permitting. Again, everything should be within the barista’s reach.

4. The back counter should house a cold bar for making iced and frozen drinks. Here, you will need an under-counter refrigerator, ice machine, blenders, chocolate and white chocolate sauces, drink powders, and dump sink – all placed within four steps of each other. 5. If you plan to serve hand-pour coffees, you need to have a “slower area” for these drinks. Customers will wait for these drinks. 6. The drip coffee grinder, brewer, and air pots should be as far away from the customers’ view as possible so you can focus on selling espresso-based drinks. For the same reason, you do not want to place air pots in a self-serve situation. 7. Pastries and assorted goodies should be placed next to the cashier. This is the ideal location for a pastry display case, if desired. 8. Place the condiment area away from the main counter area to prevent bottlenecks. Setting up the Back Room Your back room acts as a staging and storage area. At minimum, it should contain:

Your coffee bar should enhance the choreography of the business. The space should accommodate the equipment needed to produce a great-tasting drink in a matter of seconds. This is vital to serving customers quickly, while minimizing barista and cashier movement. Here are several factors to consider in designing a coffee bar layout:

1. A three-compartment sink for washing utensils, as well as a hand sink and a mop sink, which are usually required.

1. Because people follow their eyes, the first thing customers should see is the espresso machine used to produce the most profitable drinks. Lead customers to the espresso machine, and then locate the menu nearby.

3. An NSF-approved, two-door commercial refrigerator to house extra milk.

2. The cash register should be two steps away from the espresso machine, and there should be counter space between the register and the espresso machine to allow for exchanging money and serving the beverage.

• •

Greg Ubert

3. Equipment and ingredients for the hot bar should be near the espresso machine within the barista’s reach. An ideal layout accommodates:

2. Metro shelving to store extra napkins, cups and lids, chocolates, and syrups.

For most independent coffee shops, an efficient equipment layout means the difference between a profitable business and going out of business. The good news is that a great layout costs no more, and often less, than a poor one. Greg Ubert, founder and president of Crimson Cup Coffee & Tea, has been roasting coffee in small batches since 1991 and has taught hundreds of business owners how to run successful independent coffee houses. Greg can be reached at greg@crimsoncup.com.

June 2014

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NewsBites Cafection Launches World’s First Internet-Connected Coffee Maker Cafection Inc. today announced the launch of the world’s first interactive and Internetconnected automated fresh coffee dispensers: the Innovation Series Total 1-24 bean to cup brewer. The new technology enhances the automated coffee brewing experience as coffee lovers can now enjoy customized interactive content while their hot beverage is prepared in an unequalled time. The Innovation Series promises to revolutionize the grocery and convenience store industry as the technology and remote management software were designed to increase operators’ net margins by at least 66 percent and reduce maintenance and service costs by 60 percent. The Total 1-24 also contributes to global sustainability efforts. Using only biodegradable supplies, Cafection’s full line of coffee brewers help organizations reach their sustainability objectives by effectively reducing the enormous amounts of waste. “It’s a coffee maker, a communications center, a remote management system, and a sustainability catalyst all in one,” said Frank Baron, President of Cafection Inc.,“We’ve turned the 30-40 seconds it takes for fresh coffee to be brewed into a feature for both consumers and operators that’s completely customizable based on the location of the coffee brewer.” For more information, please visit www.cafection.com. New Flexicon Singapore Office to Service Southeast Asia Flexicon Corporation, a leading international producer of bulk handling equipment, has accelerated its expansion in Southeast Asia with the opening of a new facility in Singapore, it was announced by David Gill, president. “We have committed to accelerating this growth with the opening of our Singapore office and hiring of a dedicated staff with full access to Flexicon's corporate resources,” says Gill. The Singapore office will be headed by Jhuning Chng, Applications Engineer, who holds a BS in Electrical and Electronics Engineering from the University of South Australia, and an M.B.A from Manchester Business School, and has trained on site at

Flexicon's world headquarters in Bethlehem, Pennsylvania, USA, over the past year. The Singapore office will have direct access to details on more than 15,000 installations of Flexicon bulk handling equipment. “The Singapore office also has full access to Flexicon's worldwide engineering resources, which, together with our Lifetime Performance Guarantee, can take the risk out of purchasing bulk handling equipment and systems,” notes Gill. For information, please visit www.flexicon.com.sg Torie & Howard Organic Hard Candy Now Available in Woodman's, Kowalski's, Marsh and CK Markets Torie & Howard’s organic, kosher and non GMO hard candy now is available through Woodman’s Markets, Kowalski’s Markets, Marsh Supermarkets, and CK Markets, and the company has added brokers for confectionery, supermarket, convenience and alternative markets as it continues to make inroads in those channels. LH Sisitzky Sales of Woburn, Mass., has been appointed Torie & Howard’s confectionery broker for New England, said Torie Burke, company co-founder. ESM Ferolie now is supermarket broker in the Northeast and will cover UNFI, Haddon House, Nassau Candy, and Quality Frozen Foods, and F&M Merchant Group has been named national broker for convenience and alternative channels. At retail, all four flavors of Torie & Howard’s candy in 2oz recyclable steel tins are now available in Woodman’s stores in Wisconsin and Illinois, and in Kowalski’s Markets in Minnesota through KeHE Distributors, headquartered in Romeoville, Ill., Burke said. The tins also have been placed in select Marsh Supermarkets in Indiana and CK Markets in Washington and Oregon through KeHE. For more information, please visit www.TorieAndHoward.com. Weldon Flavorings now available online…. Sample Bottles in 1oz Size!! Weldon Flavorings responded to customers’ demands by offering a total line of Coffee and Iced Tea/Water Flavorings in their sampler size bottles. These 1oz. bottles flavor 30 servings with your favorite flavor and can be purchased in 4-pack or

8-pack samplers. Customers can try a variety of flavors before ordering the larger pump bottles, or they can carry the sampler bottles in their pocket or purse to enjoy when on the run. All of Weldon Flavorings’ are sugar free, as well as free of any artificial sweeteners, creamers, powders, and syrups. Because these pure liquid flavorings are not pre-sweetened, each coffee or tea beverage can be made unsweetened or sweetened to each individual’s taste. They are also non-allergenic and gluten free. Weldon’s Coffee Flavorings come in 12 flavors with seasonal favorites available. The Iced Tea/Water Flavorings come in six flavors: GuavaPassion Fruit-Mango, Raspberry, Mango-OrangePassion Fruit, Peach, Blueberry, and Mint. For more information, please visit info@weldonflavorings. com or call (502) 797-2937. Vitamix® Receives Presidential Award for Excellence in Exporting Vitamix®, a world leader in high performance blending equipment for home and commercial use, was presented with the President’s “E Star” Award for Exports by U.S. Secretary of Commerce Penny Pritzker at a ceremony in Washington, D.C. The President’s “E” Awards for Excellence in Exporting are the highest recognition that any U.S. company may receive for making a significant and multi-year contribution to the expansion of U.S. exports. Companies must first earn an “E” Award, which Vitamix received in 2010. Vitamix is one of only four companies in the country to receive an “E Star” Award for Exports in 2014. “Vitamix exports have increased 218 percent in the four years since winning the ‘E’ Award, and we are truly honored to be recognized with an ‘E Star’ Award for being able to sustain this international growth over time,” said Jodi Berg, president and CEO of Vitamix. “The Vitamix mission is to develop and produce the world’s best performing and most reliable blending equipment, and together with our trusted distributors and key retail partners around the world, we are improving the vitality of people’s lives and changing the way people think about food.” “Vitamix has demonstrated a sustained commitment to

export expansion,” said Secretary Pritzker in her congratulatory letter to the company announcing its selection as an award recipient. For more information, please visit www.vitamix.com. Cappuccine Offers Four New Frappe Mix Flavors Cappuccine has introduced four new flavors to their line of premium powdered frappe mixes that will help stimulate sales this season. The four new taste sensations are: Lemon Velvet™, Dark Chocolate Chip, Mexican Spiced Cocoa, and Tart Culture Smoothie™. “I’m very excited to introduce these four new flavors; particularly, the Tart Culture Smoothie™,” said Michael Rubin, CEO and founder of Cappuccine. “I think it’s a game changer because it’s almost impossible to find a fat-free frappe that tastes great! Our Tart Culture Smoothie™ has a delicious tart flavor like frozen yogurt and it’s made with real yogurt powder and probiotics.” All four flavors are coffee free, gluten free and have zero grams of trans fats per serving. For more information, please visit www.cappuccine.net. The BRIM Size-Wise Programmable Coffee Station Wake Up America! This is the only machine on the market that enables you to brew a single cup, travel mug or full carafe all with the same machine. No capsules or pods needed. It’s time to make coffee the real way, the American way. No more squirts of caramel or drizzles of chocolate in weirdly named sizes. Just pure coffee the way it was intended…Strong, black, piping hot and offered in 3 sizes. Small, medium, or large. Its new innovative brew-control filter focuses water directly over coffee grounds, eliminating the need for a paper filter, and delivers the same fuller, great taste throughout all three sizes. So, whether it is a single cup, travel mug or full carafe, BRIM’s got you covered. Available at Walmart for $45.00. For more information, please visit their facebook page https://www.facebook.com/brimcoffee

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942-1153...........................everpure.com...................................................................... 31 Perka Inc...................................................................................(503) 427-1377...........................getperka.com........................................................................3 Plitek..........................................................................................(847) 827-6680.........................plitek.com.............................................................................. 6 Pod Pack International, LTD..............................................(225) 752-1160............................podpack.com.....................................................................30 Primera Technology, Inc.....................................................(800) 797-2772..........................primeralabel.com.............................................................. 25 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 TEAJA Office..........................................................................(778) 840-4832.........................teajaoffice.com.................................................................. 27 The Coffee Trust....................................................................(505) 670-9783.........................thecoffeetrust.org............................................................ 25 The Truvia Company LLC...................................................(855) 855-2362..........................truvia.com/foodservice................................................... 15 Tightpac America inc..........................................................(888) 428-4448.........................tightvac.com...................................................................... 26 Torie & Howard LLC.............................................................(888) 826-9554.........................torieandhoward.com....................................................... 27 uVu Lids....................................................................................(855) 468-8883.........................uvulids.com............................................................................2 Vessel Drinkware...................................................................(855) 883-7735..........................vesseldrinkware.com....................................................... 23 Weldon Flavorings................................................................(502) 797-2937..........................weldonflavorings.com.................................................... 29

Add a Scoop Supplement-Boosts TM

Call today to learn how Add a Scoop Supplement-Boosts can help you promote wellness and increase profits. 415.382.6535 | www.AddaScoop.com

Need a Boost?

KOSHER, VEGETARIAN, & GMO FREE

June 2014

Take your coffee roasting to a new level. Experience the innovation of the Roastmaster™20 for yourself. Schedule a private roasting trial today. www.buhlergroup.com T 763 847 9900

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CT Ad.indd 1

Pad Printing

Customize It! From Pad Printing & Laser Etching to Airpot Wraps. Call to learn more.

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With SHORE Moisture Testers you measure moisture content to: • Choose the correct roasting proﬁle • Avoid shrink and quality issues • Save energy

Moisture test calibrations available:

Airpot Wrap

, Fast e ra t Accu lts! Resu

Introducing The Easy Way To Fill and Clean Refillable Single Cup Brewing Filters

12/17/2013 2:52:50 PM

Universal Refilling Kit Includes Coffee Dispenser & Cleaning Wand

coffeeshopmanager.com/coffeetalk

Smart Solutions For Your Shop

• Green coffee • Ground roast • Naturally dried coffee

M ME EA AS SU UR R II N NG G S SY YS ST TE EM MS S

Single Cup

Laser Etching SERVICE IDEAS, INC. 800-328-4493

WWW.SERVICEIDEAS.COM

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800-837-0863

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AC CESSORIES

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The Best Coffees Wear Fres-co

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Custom-designed high barrier material

Matte Finish Select Scuff Resistant Lacquer

Vivid Rotogravure or Flexo Custom Printing Let’s use Corner Seal® so we have an uninterrupted surface for printing on the back side as well as the front

Simply Whip Topping ™

for pressurized canisters

• DELICIOUS TASTE • LONG SHELF LIFE • CONSISTENT PRICING

Quality never goes out of fashion. Maybe that’s one of the reasons we’re trusted by some of the best names in the business. They all trust us to do one thing – deliver the highest quality coffee bag solutions on time, every time. Our ability to meet your needs stems from our continuing commitment to Technology & Innovation, Materials & Degassing Valves, Packaging Equipment, and Service & Support.

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1/30/14 3:03 PM

The new Follett® 15 Series puts the right ice in your coffee

visit iceforcoffee.com 30 June 2014

Eco-friEndly isn’t always budgEt friEndly to my businEss

The truth is, Pentair Everpure has water filtration solutions to help with your “green” efforts. On your path to sustainability, would you also like to lower your energy costs and reduce water waste? We have amazing, high efficiency products that do exactly that! • Reverse Osmosis (RO) Systems to reduce reject water waste by up to 94% which means lower water bills and sewer fees. • Filtration Systems to minimize scale buildup that causes heating/cooling foodservice equipment to run inefficiently. 1/4" of scale can reduce energy efficiency by almost 40%. The cost of sustainability is just one of the unfiltered truths facing your business. Want to hear more about “eco-smart” water treatment solutions to control that cost? Pentair Everpure will tell it like it is. For more on the unfiltered truth... – 800.942.1153 – www.everpure.com

EVERPURE

MRS-600HE-II HIGH EFFICIENCY REVERSE OSMOSIS SYSTEM