September 2014

September 2014

www.CoffeeTalk.com Vol. XXVII No. 9

Connect. Grow. Prosper!

Intruiging Industry Innovations page 10

See Coffee Fest Listings page 26

Change Service Requested

20

Machine Cleaning Report Card: Are you Among the Failing?

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

16

Aroma Fingerprinting for Quality and Cost

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

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Travis Boersma, Dutch Bros. Coffee

CONNECT. GROW. PROSPER!

$4.75 Per Issue • Complimentary to Coffee Professionals

This Month:

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It will take you one phone call.

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Contents

The View

10 14 16

Intruiging Industry Innovations Shoulders of Giants

Travis Boersma, Dutch Bros. Coffee

Aroma Fingerprinting for Quality and Cost

Coffee Service Corner

An Interview with Ken Shea

18

A New Path to Value

The Last Mile

20 22

Brazilia Café: Quality Seed to Cup

26

16 Aroma Fingerprinting for Quality and Cost

Marketing Miracles

Machine Cleaning Report Card: Are you Among the Failing?

26

14 Travis Boersma, Dutch Bros. Coffee

The Science Behind the Perfect Coffee

17

24

Connect. Grow. Prosper!

Retailer/Roaster Profiles

20 Machine Cleaning Report Card: Are you Among the Failing?

Roasters Rock

Building a Direct Relationship

Power of Good

What Could be Lurking in your Favorite Café Snacks…

Who We are

Phone: 206.686.7378, see extensions below

Owner

Coffee Fest Exhibitor Highlights

28 30

NewsBites

Advertiser Index

Professional Memberships

Publisher Kerri Goodman, ext 1 kerri@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

Proofing Mark Moser, ext 9 mark@coffeetalk.com Web Design Justin Goodman, ext 6 justin@coffeetalk.com

Feature Writer Maura Keller

Feature

Intruiging Industry Innovations

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

4 September 2014

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The View

Kerri Goodman

I

nnovation – sound scary to you? It generally means changing how we do things and for most, change is scary! However, when you stop to think about how the coffee industry began, it was a simple goat herder and his goats, a bush, and some berries. If the herder and the monks (as the legend goes) hadn’t been interested in “innovating” the use of the cherries, our industry might not even exist today, as we know it.

To be successful we must embrace innovation!

But, innovation should mean working smarter, not harder! Innovation is another method to help us find that delicate balance I discussed last month. It was darn easy writing about not working too hard and finding time for yourself and family when I was taking a month off.

After being back for five weeks and trying catch up, balance has quickly flown out the window.

However innovation is coming to the rescue and balance will return.

CoffeeTalk is mostly (I say with high hopes) finished with completely renovating our internal systems by implementing SalesForce CRM and Cloud Computing. You may have noticed that many of our webforms have been “under repair.”

Yup, sometimes innovation hurts. And though the process seems painful while we're going through it, and, of course we have had to invest time, energy, and money, the end is in sight and the benefits will more than make up for what we have been through in time saved, costs reduced, and improved revenues. And best of all, this innovation means less time working and more time with family and friends to keep that precious balance.

Innovation is all around us, if we only take the time to explore. This is the first column I have

ever written by first speaking my thoughts into my iPhone Notes app, and then emailing them to myself as the first draft. It was amazing, not to mention free. I had the technology to do this for years, just never thought about it. If you want to be a true leader in business, you must make the time to explore innovation.

So where do you find tools to help innovate your business? Well you could start with our feature on page 10 in this issue with just a few innovations that can help your business grow and thrive.

From traditional “technology” solutions like Point of Sale Systems and Gift and Loyalty Apps, to improved roasting and brewing equipment, contract roasting, and flavoring, you will find ideas here.

But don’t stop there! Remember, innovation can’t happen unless you look for new ideas. Many of the articles in this issue may spark ideas for innovations in your business. Roasters may be particularly interested in Rocky’s article that talks about Direct Trade Relationships as a way to create a competitive advantage in their markets.

For Retailers and Coffee Service Operators, Mike’s Marketing Miracles article is a must read on defining and creating value. The Aroma Fingerprinting article on page 16 is a true example of innovation in technology that could change the face of our industry.

“Knowledge is Power” Francis Bacon’s quote has proven true time and time again. Those that take the time and energy to keep informed are the leaders in business. In a study done by Bolt and Brassard (2004), the most important attributes of effective CEOs are their support of learning and knowledge:

Calendar

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• • •

•

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They have a desire to learn: They integrate learning in all that they do and try to pull knowledge from every situation.

They have an open and curious mind: They seek out people who think differently or might provide a different perspective.

They tolerate risk: Mistakes are important as learning tools. People need to learn from their mistakes, but must not shy away from risk for fear of making a mistake. They also understand that learning absolutely needs to occur at a faster rate than the rate of change within the organization.

They show humility: They are willing, in fact eager, to learn from their mistakes. They do not have to ‘know it all’ and respect people who share that value.

They walk the talk: They pay it more than lip service; they fund and dedicate resources to learning, through good times and bad.

Where am I going with this? I am trying to say, use us! CoffeeTalk Media exists to provide critical industry information and knowledge to help you and your company succeed. Digital subscriptions are free around the world for all three of our publications: CoffeeTalk Magazine, Daily Dose – links to the top news stories in the industry emailed every business day, and PowerPress – links to new products and press announcements emailed every Friday.

With all of this free access to ideas and information, why give up your competitive advantage to those that do take the time to be aware?

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

September 4-6

The Coffee Experience, Sydney, Australia

September 24-26

September 8-13

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

SCAJ World Speciality Coffee Conference and Exhibition 2014, Tokyo, Japan

September 25-27

11th China International Vending & OCS Show 2014, Shanghai, China

September 28-29

Canadian Coffee & Tea, Toronto, Canada

October 2-4

Canadian Automatic Merchandising Association Show, Toronto, Canada

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 20-21

Coffee and Chocolate Expo, San Juan, Puerto Rico

October 2-5

Expo Especiales Café de Colombia, Medellin, Colombia

September 21-28

Puna Culinary Festival, Puna, HI, USA

October 7-8

September 23-26

Moscow Coffee & Tea, Moscow, Russia

Specialty Coffee: Developing opportunities in the growing market, Basel, Switzerland

September 24-26

Annapoorna World of Food India, Mumbai, India

October 7-10

September 24-26

COTECA Tea Coffee Cocoa Global Industry Expo, Hamburg, Germany

U.S. Regional Coffee Competition, Rancho Mirage, CA, USA

October 9-12

Let's Talk Coffee, Panama City, Panama

September 2014

Intruiging Industry Innovations

by Maura Keller

W

hether you are roasting a favorite flavor of decaf or serving an artistically designed latte, the tools and products you use within your business can make a difference in both the quality and presentation of your product. If you are looking to supplement your store’s serving products or are simply trying to find products that will make your business run more smoothly, there is a plethora of innovative products and services to help.

1st Pay POS 1stPayPOS has launched a free loyalty and rewards program to promote customer acquisition and retention. The program is merchant configurable, allowing the consumer to earn either visits or points, plus a birthday reward. The rewards may be a free item or a dollar discount towards their next purchase. The program can be operated digitally or with a card, and when a consumer registers their credit card or gift card with the program, they automatically earn their rewards when they pay with a registered card.

The coffee retailer now has a free loyalty and rewards program, which can be combined with the 1stPayPOS gift card program to create a stored value loyalty and rewards program. This innovation can reduce merchant account fees where the customer must put funds on their loyalty card to earn their rewards. The stored value program also increases customer acquisition and retention with the ability to convert a gift card into a loyalty and rewards card.

Gift Card Ape Gift Card Ape has created an system that allows you to create a Gift Card for your business right from your iPad or iPhone. They can service any size coffee shop, from your locally-owned single location to the largest of franchises and chains. After downloading the free app from Apple's app store, you simply sign up on Gift Card Ape's website giftcardape.com to receive a card reader and your gift cards. When you create a gift Card in their system you can also capture the customer's email and use it for future marketing. As more and more coffee shops are using Square as their credit card processor, Gift Card Ape will work right along side Square or whatever mobile merchant processor your company has chosen. They have no transaction fees, no contracts, and no commitment to a merchant service provider. Gift Card Ape is a stand-alone option for your iDevice , allowing you to no longer invest in an expensive POS system or be tied to merchant processor.

Bloomfield Bloomfield offers a full line of coffee warmers, grinders and glass decanters. Their innovative Koffee King Three Warmer Stepped Right, Pour-Over Lo-Profile Coffee Brewer features a one-piece drawn stainless steel water tank with superior design for extended life. The brewer’s porcelain enameled warmer plates position decanters securely and, with no exposed screwheads, will not scratch or scrape decanters. The Lo-Profile brewing system is designed to take advantage of the finest electrical components and has the lowest service cost in the industry for this type of brewer. From the patented water delivery system to the exclusive Ready-to-Brew light, the Lo-Profile system makes brewing effortless. All this comes in a compact size, just under 17".

The interchangeability of parts with other Bloomfield models will significantly reduce the inventory of spare parts required to service many body styles.

Garden to Cup Organics Garden to Cup Organics is a wholesaler of award winning, ethically sourced, organic

loose-leaf teas and herbal blends. Their teas are sourced directly from carefully selected tea gardens around the world, and hand-blended in microbatches to produce the highest quality products for your business. They establish and foster strong partnerships with their suppliers, thus maintaining a sustainable and scalable supply chain.

Garden to Cup Organics offers a number of business solutions, well suited to meet a wide variety of needs. These include wholesale of their established tea and herbal blend varieties, custom blend development and ongoing supply, complete custom brand and product line development, and private and white label programs.

Handy Brew For small-scale coffee brewing technology, Handy Brew with Double Screened Filters Method is the latest invention for coffee makers. Although Handy Brew is very similar to French Press style coffee brewing, it enhances the concept and helps eliminate the sediment that French Press methodology often produces.

Handy Brew follows the Direct Immersion Brewing Method and produces a cup of rich coffee. One Handy Brew can make hot brew coffee, cold brew coffee, and cold brew coffee concentrate.

Mother Parker’s Tea & Coffee RealCup, an independent, single serve beverage brand launched by Mother Parker’s Tea & Coffee, revolutionizes single serve beverage with the launch of EcoCup, a new recyclable capsule that’s compatible with all K-cup brewers.

EcoCup capsules are currently available for premium looseleaf tea brands, including Higgins & Burke. EcoCup for single-serve coffee brands, including Marley Coffee, will be available in 2015. To recycle the EcoCup capsule, consumers simply pull off the top with an easy-to-use tab, recycle the cup and dispose of the tea and the filter. The EcoCup capsule is BPA-free and accepted in many curbside recycling programs across the country.

Perka Loyality programs have quickly become vital components of a coffee shop’s business. Perka is a loyalty rewards program that seeks to make rewards programs easy and fun for the retailer and consumer alike by tailoring loyalty programs that encourage repeat visits and improve sales. Merchants can include rewards for multiple products or services at once. Unlike many of its competitors, when a Perka customer checks in, the shop is notified. Loyalty rewards are granted only after a purchase is validated. Overall, Perka enables small businesses across all sectors to roll out sophisticated and multifaceted loyalty efforts on par with airline and credit card rewards programs. uVu Lids Retailers who use safer, better lids are telling their customers that they care about their safety, their clothing, and the environmental impact coffee lids can have. uVu Lids offer a patented design and are engineered to be the safest and fastest lids on the market. Here’s why: uVu lids offer a deep reservoir and overall better design for a better drinking experience. Each lid also grips from the inside out, preventing spills and accidents. This also helps prevent lids from popping off when you squeeze the cup. Also, four slots in the top of the rim provide fast confirmation that the lid is on securely all the way around; no need to double or triple check that lids are on safely. This speeds up service while at the same time preventing drips, spills and dangerous accidents.

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cont. on page 12 September 2014

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Innovations Weldon Flavorings Weldon Flavorings’ most innovative product is their unsweetened Coffee Flavorings, a sensible way to serve delicious flavored coffee any place and any time.

These pure liquid flavorings are completely free of sugar, artificial sweeteners, creamers, powders, and syrups. Because their flavorings are not presweetened, coffee consumers can enjoy flavored coffee, cappuccinos, and lattes unsweetened or sweetened with their sweetener of choice. Their OneCup-At-A-Time flavored coffee concept allows every customer to choose from a variety of flavors without a lot of extra expense, added calories or sweetness in their coffee. Best of all, purchase of additional equipment is not necessary. Weldon Flavorings pre-measured pump bottles allow for quick and accurate flavoring of every cup.

Wilbur Curtis Give your coffee program a caffeine boost with the innovative Curtis G4 Digital Gemini® Brewing System. The secret to Gemini’s performance is smart IntelliFresh (IF) technology. Putting brains behind the brew, the Wilbur Curtis Company developed IF as part of their quest to simplify brewing and serving high 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 TakeThe your coffee roasting the chemical structure of the coffee. The result? coffee taste is not altered to a new level.

Experience and each and every cup is as hot as the one before it. IF technology keeps the the innovation of theserving time, coffee at the optimal temperature for the duration of the pre-set Roastmaster™20 for yourself. ensuring consistent coffee quality.

Schedule a private roasting today. System. Activated Curtis recently introduced the new Thermaltrial FreshTrac

from the moment coffee is brewed, it provides a simple visual system that communicates time and volume at a glance www.buhlergroup.com that’s easy to see, even from across T 763 847 9900 the room. The moment coffee starts flowing into the dispenser, sensors in the lid activate the system and volume is measured. Liquid level bars eliminate the need to guess the amount of coffee in the dispenser. An LCD timer immediately begins to count UP or DOWN to show operations when it’s time to brew again. Plus, an active LED light display allows servers to track coffee freshness and volume anytime at a glance.

Roasters Ahh, the perfect roast. The artfully scientific nature of coffee roasting brings consistent challenges to roasting professionals. Equipment enhancements, technology improvements, and new, top-of-mind issues keep coffee roasters on their toes and keep industry partners eager to find ways to enhance the roasting segment of the specialty coffee business.

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color analysis, grind analysis, laser and sieves, HPLC caffeine analysis, product packaging leak detection, and moisture analysis for green and roasted coffee, through expert cupping and monitoring equipment in their well-appointed quality laboratory.

Diedrich Manufacturing Diedrich Manufacturing’s IR Series offers a wealth of innovative features that any roaster would love. In fact, before the Diedrich Roaster, coffee was almost entirely roasted in fluid-bed or drum roasters utilizing atmospheric/blue flame burners. Not only did this practice create a vast amount of noxious gasses, but it facilitated a crude production process. Using this process the operator had very little capability to manipulate the complex chemistry of coffee throughout the roast process.

Diedrich Manufacturing has employed a proprietary roasting technology that utilizes ceramic infrared burners and heat exchangers to not only dramatically reduce noxious gas emissions and provide for a cleaner roasting medium, but also to make possible entirely new vistas of roasting capabilities.

Diedrich’s roasting technology allows for the precise control of the roasting process from start to finish. Simply put, with a Diedrich roaster, not only are your operations cleaner, but you can create roast profiles unimaginable using other machines.

Flexicon Looking to streamline your production processes? Flexicon has introduced an all-new Flexi-Disc line of Tubular Cable Conveyors for the gentle transfer of coffee and tea products. A strategic addition that complements Flexicon's established line of flexible screw conveyors and pneumatic conveying systems, this new tubular cable conveyor allow users to convey virtually any bulk solid material efficiently.

The conveyor moves material using high-strength polymer discs––affixed to a stainless steel or galvanized cable––that slide within smooth stainless steel tubing, moving fragile coffee and tea products gently, quietly and dustfree, horizontally, vertically or at any angle, through small holes in walls or ceilings. The system can have single or multiple inlets and outlets, and convey over short distances or hundreds of feet/meters.

Available in unlimited configurations, the conveyor is offered as a stand-alone system, or fully integrated with upstream and downstream equipment.

Fres-co System Effectively packaging your roasted coffee to keep it fresh is essential. Fres-co offers stock bags with the authentic one-way degassing valve that keeps your coffee fresh to the last cup. Whether it is coffee or tea, Fres-co’s multi-ply barrier laminates are proven to preserve the quality and freshness of your product.

Buhler Buhler has recently introduced the new InfinityRoast coffee Roaster, a new dimension in coffee flavor creation.

Fres-co stock bags are available in sizes from 2 oz to 40 lbs. and Fres-co’s The InfinityRoast represents the next-generation coffee Corner Seal technology allows sealing the bag on four corners (side seal) roaster that is leading the way into the future of roasting. The roaster has the removing the back seam, which achieves four solid graphic panels for better widest process flexibility with variable air-to-bean ratio in creating traditional impact.

CT Ad.indd 1 12/17/2013 2:52:50 shelf PM and innovative non-traditional roasting profiles.

The InfinityRoast line empowers customers to adjust the time-temperature pathway so that they can Fres-co's Gusseted Bags are designed to hold from 2 oz to more than 50 lbs achieve their desired quality—batch by batch. of product. They are available in a standard design with a center back seam, or with the Fres-co Corner Seal technology for more commanding shelf What’s more, the sophisticated technology of the InfinityRoast inspires coffee presence. innovations and assists in creating new roasting profiles for customized flavor characteristics and physical bean properties. The InfinityRoast is designed for Texpak/Scolari Engineering high-performance operations and sets superior standards when it comes to Texpak, Inc. was founded in 1934 and is the originator of the safety, reliability, energy efficiency and minimal environmental impact. The plastic and aluminum clips used in the packaging of apparel. cutting edge automation makes for very user-friendly operation and recipe For almost 80 years their product line has expanded and management. they are now one of the worlds leading suppliers of product identification and packaging specialties to manufacturers.

Cascade Coffee Cascade Coffee offers packaging, roasting, and grinding Texpak supplies coffee roasters and other manufacturers with easy-to-use operations. The company’s 17 distinctive packaging lines software for producing bar-coded labels and hang tags on personal computers provide a wide range of sizes and are ideal for retail, in your office or factory. Their new laser systems are ideal for large or small club, bulk, institutional, food service and large bulk volume users. They also offer a broad line of stock tags and labels and produce roasting operations. In addition, Cascasde Coffee’s custom high-quality custom tags and labels to meet your specific requirements. roasting segment offers a dedicated batching system featuring four Probat Texpak is also a major supplier of packaging specialties and they carry a large Burns Roasters, a Probat R1500, a Probat R2000, and offers bulk roasting selection of tag attaching guns, and needles and fasteners. capabilities. They also provide continuous product evaluation, including September 2014

On the Shoulders of Giants IN HIS BLOOD

Maura Keller

Travis Boersma’s Longstanding Career in the Coffee Industry

B

orn and raised in Grants Pass, Oregon, Travis Boersma, co-founder of Dutch Bros. Coffee, grew up working on the family’s dairy farm, developing a strong work ethic. His work ethic and entrepreneurial spirit catapulted Boersma to venture into founding an espresso business with his brother, Dane, after his father transformed their dairy farm into the Dutcher Creek Golf Course.

“I knew at a young age without question that I was going to do what I wanted to do, however I wanted to do it, no matter what,” Boersma says. It was when Boersma was working for a pizza delivery company that it became evident that he liked being his own boss.

“The owner of the pizza business had just purchased a sign package and required that we put these ridiculous signs on the top of our car,” Boersma says. “I didn’t want to do that so I searched high and low to find a car so I didn’t have to use the sign. I bought a Volkswagon without a top and drove it into work and said, ‘Hey man, I don’t know how to install the sign on this car—it doesn’t have a top.’ And the guy said, ‘You know Trav, just drive the car and deliver the pizzas and forget about the sign.’ Because I had purchased a car totally without a top, I had to wear a full beanie, gloves, and down to stay warm. It was cold in Ashland in the winter.”

Whether Boersma was delivering pizzas, milking dairy cows, or installing mufflers, he learned from his various job experiences and realized he wanted to create a culture that he would feel comfortable working in.

That’s where Dutch Bros. Coffee was born. In 1992, due to changing dairy industry policies, Boersma sat down with his brother Dane and talked about what they should do next. Travis was intrigued by the coffee trend starting in the Pacific Northwest.

“I took him to a little stand in Grants Pass that was run by a woman named Bonnie and bought us both a vanilla latte. I remember turning around and Dane had the lid off of his cup and was licking it—we were both hooked,” Boersma says.

“We drove through the Northwest, experiencing the coffee world and connected with Paul Leighton in Eugene, Oregon. He got us hooked up with 100 pounds of beans and a single head espresso machine. He’s still our green bean broker to this day. Before long, we set up a pushcart by the railroad tracks in Grants Pass and started handing out free samples to as many people as we could. By 1996 we had six locations and worked with the first franchisee in 1998.”

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Today Dutch Bros. Coffee is the country’s largest, privately held, drivethru coffee company.

Rooted in family and involvement, Dutch Bros.

Coffee’s mission is to “spread the Dutch Luv.” This vision has resulted in loyal customer base, dubbed the “Dutch Mafia.” Dutch Bros. Coffee also shares this “Dutch Luv” with others—donating more than $1 million annually to nonprofit organizations.

A huge part of Dutch Bros.’ success lies in the company’s proprietary blend of Columbian, Brazilian and El Salvadoran beans, which was perfected for its rich flavor, full body, and sweet finish. They only pull ristretto espresso shots, the traditional Italian-style. Their blend is 50% Rainforest Certified and they are moving toward 100.

“Culture is the key to our success,” Boersma says. “It’s part of the relations with our customers day-in and day-out. It’s also part of the communities we serve. We have a culture of taking care of people—whether they are customers, our community, or the people who work in the company. We are in the relationship business and coffee is simply a way of facilitating those relationships.”

Boersma says handling their rate of growth has been one of the challenging aspects of running Dutch Bros. “Our growth rate is a focal point for the company and that’s challenging,” Boersma says. “The company culture is the number one priority. We strive to cultivate that culture so that it is authentic, true and real as we grow. We want a growth rate that offers the company a compelling future and the people in the company a compelling future, while determining what makes the most sense to do that—but it’s a balancing act. I think the constant never-ending improvement and the mindset of never arriving is part of what drives our company and fuels the success we experience.”

Through his years of success Boersma has learned a tremendous amount about business and life in general. “ Life is like a river and the destination is the ocean and we can navigate our path. But if you start swimming upstream and fighting the current you’ll wear yourself out,” Boersma says.

“We don’t’ get to control the way things unfold in this life, in this business, in our families and our worlds, but we get to use the tools and the God-given abilities that we have been blessed with to navigate our way through the problems and challenges that come our way. I think there’s been a tremendous amount of learning that’s taken place in that specific area of my life.”

Boersma also acknowledges that the coffee industry has taught him that coffee is something people really have embraced and they, the consumer, are more educated than ever before.

“The customer today is quite a bit different than it was 22 years ago when we started,” Boersma says. “The millennials want to be creative and come up with things that are signature drinks that they can take pride in developing.”

In owning his business, Boersma never knew what his role would specifically be within the industry. “I was always focused on what the picture would look like and what were the results we wanted,” Boersma says. “In driving toward those outcomes and goals, I never really understood what my job would entail as a leader with those action items. I have had the fascinating journey of learning what those things are as we go along, and as they unfold.”

“My hope is that someday, when I’m long gone, the business is thriving and performing with a method that has major implications and is a difference maker in the world, something that nobody has ever seen before,” Boersma says. “And as far as the industry, I think that from seed-to-cup sustainability, with quality for all the people involved, has got to be the priority. All of the hard work and effort it takes to grow that fragile coffee plant, produce it, and roast it and the whole process from seedto-cup is something that people can benefit from all along the course. And it’s a quality experience for everybody that’s involved.”

September 2014

Batch Brew Re-Imagined WWW .SERAPHIM . COFFEE 18339 Hp4c Seraphim v2CT.indd 1

7/17/14 2:45 PM

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Aroma Fingerprinting for Quality and Cost The science behind the perfect coffee

by Dr. Simon Penson, Head of Cereals & Ingredients Processing, Campden BRI Dr. Julian South, Head of Chemistry & Biochemistry, Campden BRI

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ew developments in aroma analysis technology make it cost-effective to deploy sophisticated aroma analysis to a range of foods and beverages, including coffee. In fact, coffee is a prime candidate for this type of analysis because approximately 40 aroma compounds describe the flavour of coffee as experienced by an assessor. By analysing a set of coffees, it is possible to describe each coffee by its unique aroma chemistry ‘fingerprint’.

The effect of different roasting conditions can be tracked chemically and linked to effects on flavour. Similarly, the effects of origin, harvest and storage can be chemically identified.

Statistical mapping of coffee aroma ‘fingerprints’ using Principal Components Analysis, showing the separation of coffee types using aroma components.

Each sample is a different origin.

Red: Brazilian Roast Green: Java Sumatra Roast Brown: Costa Rican Roast Blue: Colombian Supremo Roast Grey: Espresso Roast

A major application of aroma fingerprinting is in developing and cost-optimizing blended products. The benchmark product can be defined by its CC-0579_MoveCoffee_BB-0729 4/9/14 individual 3:16 PM Page 1 aroma fingerprint;

origins can be similarly analyzed to identify potential matches. Price information may be overlayed find cost-effective origin blends. Another very powerful application for aroma fingerprinting is matching existing blends.

Guesswork can be reduced by using the aroma fingerprint of Blend X to help identify combinations of origins that match the target.

I should state clearly that aroma fingerprinting does not replace the need for cupping, but instead provides objective data to support sourcing and blending decisions. Availability and costs can also be factored into the analysis so that a comprehensive model for product management can be developed. It will make blend development and management more efficient, and avoid some of the pitfalls inherent in relying completely on expert cupping.

To discuss this work or any other coffee-related science in more detail, please contact Simon Penson simon.penson@campdenbri.co.uk Dr. Simon Penson, Head of Cereals & Ingredients Processing, Campden BRI Dr. Julian South, Head of Chemistry & Biochemistry, Campden BRI Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide.

We offer a comprehensive “farm to fork” range of services. Our members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

See magazine.coffeetalk.com/september14-aroma-fingerprinting for the longer version of this article.

Move coffee and tea gently, efficiently, dust-free System can be fed from virtually any new or existing storage vessel or process equipment (Drum Dumper and Bulk Bag Discharger shown), and discharge at a single point, or selectively at multiple points.

Gently slide coffee and tea through smooth stainless tubing horizontally, vertically or at any angle, to single or multiple discharge points

FLEXI-DISC™ Tubular Cable Conveyors deliver unsurpassed efficiency, extreme durability and ultra-gentle product handling. Low friction, tighttolerance, high strength polymer discs glide within smooth stainless steel tubing, evacuating virtually all material and allowing easy cleaning.

Ideally suited to gently convey green, roasted and ground coffees, and all forms of tea and tea blends, FLEXI-DISC Tubular Cable Conveyors are fully enclosed, preventing dust and product contamination.

Coffee Service Corner

COFFEETALK Interview with Ken Shea

W

hile in St. Louis at Coffee Fest, Kerri Goodman had the opportunity to visit with DS Services’ (and COFFEETALK columnist) Ken Shea and chat about the state of the Coffee Service Industry and other related topics of interest. Here is that interview: KG – It’s good to see you and others from the world of Coffee Service being more visible at events such as Coffee Fest and Specialty Coffee Association show in Seattle. What is motivating you to participate in these venues?

KS – Thank you Kerri. There are a few reasons for getting closer to the specialty world. It begins with our customers’ expanding knowledge of coffee and the need for the operator community to remain in front of things. My company, DS Services, and I personally, have a desire to become closer to the international marketplace of coffee and tea and broaden our knowledge base.

This knowledge is beneficial as we evolve our coffee service business and as the demand for specialty coffee increases. Beyond that, as our industry lines of definition continue to blur, having a well-developed understanding of re-sale venues will serve us well.

My company has a history of being mindful of and supporting different philanthropic efforts. The specialty coffee world embraces support at origin and philanthropy from multiple angles. Our interests are aligned.

I see a growing number of Coffee Service operators in attendance at these events as the collective journey to origin expands. Ours is a very aware and competitive industry as you know.

Kerri Goodman

KG – What is your perspective on the evolution of single cup brewing?

KS – While Keurig and Mars continue to dominate market share, I see resurgence with pods. The pod brewers are much more intuitive than in the past. The products are excellent and many yield a beverage with extraction rates and dissolved solids yields that meet SCAA Gold Cup standards. Brew by back made its mark with variety and convenience. The next natural step in this evolutionary process is better quality.

Hopper based single cup brewing options are expanding. The menu and cup size options that these brewers can provide are virtually limitless. We see a growing demand for drinks that incorporate water soluble powders.

Then we have the non-Keurig licensed cups. It seems that at retail level, every week we see another brand on the shelves. The brand options are now quite extensive.

KG – So with the proliferation of the new “cups,” how does a company such as DS Services approach the opportunity?

KS – We are a Keurig/Green Mountain KAD distributor. We are not engaged in the selling of non-K cup products for Keurig brewers. But we recognize that there is a growing competitive reality in two areas.

E-commerce provides a fulfillment opportunity for all of the new entrants to our market place. Additionally, smaller operators that have not been able to participate as K-cup distributors, are now able to provide a cup solution with cont. on page 20

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A New Path to Value

F

or many, conventional thinking in business says to lower expectations so that you can manage those expectations better – and beat those lower expectations by doing just enough, not by over-performing.

The problem with lowering expectations is that it results in sustained poor performance; it will eventually demotivate employees and cause value to be defined on commoditization. The customer will begin to associate those lower expectations - yours and theirs - with weak experiences that eventually lead to churn.

The National Automatic Merchandizing Association (NAMA) looked at today’s rapidly changing world of consumption1.

In a service industry, there are two important components that underpin a winning business proposition: products and services. NAMA looked at how consumers and decision-makers view their expectations and levels of satisfaction with both of these. While overall satisfaction is extremely high, expectations are too low, with no substantial differences between consumers and decision-makers on measures of both product and service expectations and satisfaction.

Product Expectations Satisfaction Consumers 21% 92% Decision Makers 39% 97% Service Expectations Satisfaction Consumers 19% 91% Decision Makers 40% 97% Why would expectations be so low while satisfaction is so high?

Across the OCS industry, data shows that expectations are this low because owner-operators and the industry at large need to better define their offerings in a way that aligns with what causes such high satisfaction.

ORGANIC • ETHICAL • DIRECTLY SOURCED

18

How can expectations be raised and what does it mean to do so?

Communicate a promise as to what your product and your service offering will deliver. Do this in your marketing and communications.

Do this in training of employees. Imbed this thinking into the organization and with your suppliers.

Of course, this all begs the question: If we do raise expectations, can we know that we’ll exceed them? Based on the data shown in the table, the answer is a

resounding yes because the industry and owner-operators are already scoring so high on satisfaction.

The following represent the most significant areas where you can both raise expectations and have a significant, positive impact on account retention and acquisition. These are specific areas in which to train your employees, have dialogue with accounts, and measure progress: • • • • • • • • •

Make helpful equipment recommendations based on the situational needs of an account Make helpful product recommendations across coffee, tea, and water so that accounts and consumers know what else can be provided beyond their existing knowledge Demonstrate that you understand the personal needs of the individual at an account – from procurement to the office manager to the employees Demonstrate that you understand and are knowledgeable of coffee, tea, and water. You are seen as the expert and there is trust in wanting you to provide guidance.

Show that you are thinking ahead and let the account know about changes in the coffee, tea, and water space.

You are not there to just deliver a product. Act as a partner to help an account make better decisions.

Align incentive pay to your employees that encourages them to act as partners or develop an account team that helps to facilitate a partnering mentality.

Get personal and ensure that you know people by name and their interests, but more importantly that they know your employees by name and their interests.

Train employees on the importance of personal appearance and how they should carry themselves when interacting with employees and decisionmakers. It may sound basic, but this is the “blocking and tackling” of account management.

Is value selling your product at the lowest price? No. Is value treating your customer as they would not want to be treated? No. Is value skimping on quality? No. Is value lowering expectations so you can beat them? No. We define value as the totality of the experience one has with your product and service versus their expectations. Value is consistently exceeding expectations – high expectations – in the delivery of your offering.

When that is accomplished, the types of outcomes you seek are realized – customer loyalty, employee satisfaction, premium pricing, minimal churn, and an emotional bond with your customer that withstands stressful times in the future. Mediocrity is a losing formula. Lift yourself and others to expect – to ask for – greater.

NAMA, Office Beverage Service Strengths and Opportunities, November 2012.

1

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.

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19

The Last Mile

MACHINE CLEANING REPORT CARD: ARE YOU AMONG THE FAILING?

T

he year was 2005, the place, Thailand’s stunning island of Phuket. I was on my maiden Asian voyage under the flag of Illy’s University of Coffee, on a weeklong training mission to local accounts. Behind the bar at a big resort, I was pulling shots to establish a baseline. Shot after shot, the results were stunningly horrific.

Tapped out of neat little barista tricks, the culprit finally revealed itself: a strange, thin, icky black layer of something where filter met portafilter. I grabbed a screwdriver and flipped the filter out. And then I flipped out.

A thick layer of dry coffee entirely coated the machine’s innards, almost completely blocking its central hose.

I presented the forensic evidence to my two barista trainees. “Wow, there are actually two pieces,” blurted out Barista Guy Number One, remarking on the filters, and clearly stunned by the revelation. “You broke it,” mumbled a misguided Barista Guy Number Two. This column’s name, The Last Mile, derives from its mission to optimize quality where it counts most: at the point of preparation. While this story’s telling is 100% accurate, of course it isn’t typical. My quality assurance and training visits to hundreds of the world’s finer resorts, restaurants and cafes, over 10 years, have found about 40% of machines thoroughly clean, 25% cleaned just about well enough, another 25% insufficiently clean, and the final 10%…let’s not go there.

But think about that for a moment. Assuming my experience can be extrapolated to the world at large, 35% of the coffee served at better establishments doesn’t stand a chance to deliver on its promise. And this in upscale environments, where one would think quality means more than in your typical setting.

Let’s explore just why keeping espresso machines clean is no quick, casual, rinse-and-go exercise. Like so much in coffee, it comes down to oils, which comprise about 15 percent of Arabica beans and roughly 10-12 percent of Robusta. Oxygen is the arch-enemy of coffee oils, turning them rancid after only an hour of contact. That means every piece of equipment that comes into contact with coffee in any form must be thoroughly cleaned every day.

At least.

Some pros recommend basic steps after every session and others every hour. Nick Griffith and Chris Tracy of Home-Barista.com urge performing a “wiggle rinse” after every session to wash away grinds from the dispersion screen, followed by a quick clean water backflush. Then once every hour, scrubbing the inside of the portafilter and the portafilter basket. And in case you thought lesser-used machines don’t require as much vigilance, think

Giorgio Milos

again. Since they don’t benefit from scalding water passing through them frequently, the oils deposited within these machines cook on and cling even tighter, requiring more than hourly basket rinsing. Call it The Paradox of Lower Volume.

If you haven’t already, establish a cleaning schedule with daily, weekly, monthly and yearly actions, and post it somewhere that is can’t-miss. Do a daily backflush with Cafiza (more on cleaning solutions below) and fully soak portafilters and baskets for at least a half hour; weekly, remove dispersion screen and soak in Cafiza along with the filter and portafilter, and clean the drain tube with Cafiza and water; monthly, check status of cartridges for machines with inline water filtration systems; and at least yearly, descale to wipe out calcium (lime) deposits, which can add serious bitterness when present in large quantities. The harder the water, the more frequently you need to descale.

Now about coffee equipment detergent and other cleaning agents. I suspect a big reason why machines are not cleaned often enough is worry about the damage that these products can do. Happily, most of those fears are unfounded when choosing cleaners specifically made for coffee and espresso systems, available from companies like Urnex, which also sells products under the Puro and Full Circle brands, the latter providing a full portfolio of eco-friendly products. Joe Glo, a newer brand, has a cleaner that also inhibits lime.

Circling back to our Thai barista duo, I am indeed surprised to meet baristas out there who don’t understand that portafilters are comprised of two pieces that need to be cleaned separately. Sadly, I have encountered that layer of “antique” coffee on more than one occasion. (See photo.)

If you just can’t bring yourself or your baristas to clean that equipment often enough, try and have some fun. A company called Medelco may have just the thing: a French roast-scented coffee maker cleaner. That’s right, it smells like coffee. Not exactly my cup of tea (you’re welcome, Tea Council of the USA), but really, who am I to judge? Well, OK, I am one to judge. Call me old-fashioned, but I’ll stick with cleaner that leaves that delightful scent called “clean” lingering after a job well done.

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.

Ken Shea good brewing equipment and cups that can be purchased with reasonable quantity minimums at a competitive cost.

Beach owned by Dick Allen, a true visionary and mentor. It was then that I became a full-fledged coffee service distributor.

KG – So what led you into the world of coffee and coffee service in particular and what is your current focus?

KS –It all began for me when I was hired to run a vending distribution business owned by Flowers Baking Company. Two coffee brokers approached me about distributing their products. My first experience with coffee was with the Hills Brothers line. These brokers led me to the coffee service opportunity which was accretive revenue for my company as we were primarily a vending distributor.

VSA then acquired Servatron. At that time I moved to the operator side of the desk as my largest customer, Standard Coffee Service hired me to direct operations. After ten years there, I ventured into the manufacturing world and then formed a consulting business that ultimately led me back to Standard on a consulting gig and then an offer to return which I accepted.

After a few years, VSA, now Vistar, bought the Flowers operations. I opted to join Servatron, a national distribution company headquartered in Long

In 2012, DS Waters bought Standard and here I am! My current responsibilities focus on industry related activities, multi departmental involvement and acquisitions. It’s been quite a ride but both the journey and destination have proved rewarding.

20 September 2014

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21

Retailer/Roaster Profiles Brazilia Café – Quality Seed to Cup Brazilia Café Malcolm Stogo John Moore www.braziliacafe.com +1 (646) 852 - 6348

H

ello fellow coffee mates! Today I am exited to present our interview with Brazilia’s co-founder Malcolm Stogo and the company’s coffee consultant John Moore. Enjoy:

V. Brazilia is a relatively new, yet groundbreaking business. Why and how was it started exactly?

M.S. After we purchased our first coffee plantation in Brazil, during a visit there I said to my business partner, Sheikh Fahad Al-Athel, “we should have a coffee café in New York, that is simply "seed to cup."”

Maxim Vershinin V. How did/do American customers react to it?

M.S. Americans have come a long way in terms of knowledge and appreciation of coffee culture, but they still have a way to go. I think that aspect of our café in particular has educated our customers, as we go beyond the country of origin or type of roast to details about our farm and production methods.

They are eager to come back and try a different roast or different brewing method and are really discovering as well as pushing their palates. We are fortunate to already have regulars from the neighborhood. We serve breakfast, lunch and dinner and are always offering new dishes, juices or seasonal items, so there is a lot to choose from. For example we put together a special menu for the World Cup, highlighting Brazilian flavors.

V. As a new business, and as a new business concept, what are some of the challenges you faced and what tips would you give other business owners starting now?

V. Why did Brazilia open up its first cafe in Germany?

M.S. The most important thing to remember is never to forget what original concept was in your mind. Do not let others sway you because a change might be more practical. And, make sure you are well capitalized to survive 18 months in business.

V. Malcolm, you are well known for your accomplishments in the ice cream world. Why did you decide to get into coffee business?

How well do coffee and ice cream go along together?

V. What is in the future for Brazilia in terms of expansion and growth?

M.S. The Sheikh fell in love with the town of Überlingen and purchased a condo there on the Lake Constance, and on the bottom floor was a great space facing the lake. We decided to open a café right there.

M.S. You could say it was luck, or being in the right place at the right time, but frankly I love coffee. Especially making it myself with different blends.

Coffee and ice cream go well together. Coffee as an ice cream flavor is very popular and easy to make because sometimes the simplest things work the best. If you use frozen dried instant coffee with a touch of cocoa, you can make a great ice cream flavor!

V. How would you describe your café’s concept? It looks very different from what I have seen before – since it combines different micro businesses in one (coffee, food, ice cream, juices and smoothies) in a neat, rustic environment.

M.S. Brazilia Cafe is a one-stop destination for healthy meals at any time of day, made with ingredients that are meticulously sourced and prepared fresh in-house. We have dedicated stations for juices & smoothies, soup, salad, sandwiches & baked goods, our homemade gelato and of course the Brew Bar, where our highly trained baristas use various pour-over devices to brew perfect custom cups! We wanted it to be welcoming and modern. We worked with Costa Group from Italy, who also designed Mario Batali’s original Eataly location in New York, to incorporate natural elements into an iron-clad urban space. It is chic yet relaxed at the same time, to accommodate the people who live and work in the area; whether looking for something quick on-the-go or a comfortable place to relax, hang out, and enjoy a great coffee experience.

M.S. We plan to open two more Brazilia Cafe locations in New York. We also plan on opening Brazilia Cafes in London, Istanbul, and São Paulo.

V. Finally, is there something else you would like to add?

Something to be shared with our coffee community.

J.M. Can’t emphasize enough all of the incredible work that Byron Holcomb and his team have been doing on the farm in Brazil. I can’t think of any other vertically integrated coffee concept that has a former competing barista and current Q Grader running the agricultural efforts. Connecting that with the team in NYC where another 3 Q Graders, Matt Swenson, Eric Taylor, and I are working in the lab and roastery together with the team and we feel that we are poised to make the most of what nature gives us each year.

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.

22 September 2014

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Roasters Rock

Building a Direct Relationship

W

hen someone advertises a ‘Direct Relationship’ coffee, they are claiming to know the producer. It’s possible that this term is getting watered down in our industry, as I suspect that fewer and fewer hands are being shaken. The reality is that a direct relationship can be hard and expensive.

To build these relationships in a meaningful way, it’s important to understand both WHY and HOW to do it, and the pitfalls and expenses in making it happen.

The tricky thing with ‘Direct Relationship’ coffee is that it means whatever the person is claiming it means. It’s not a certification regulated by anyone like ‘Fair Trade,’ ‘Bird Friendly’ or even ‘Organic’ marks are used. It can cause confusion with the consumer, and is occasionally a stretched truth by the purveyor. Here is what it should mean: A Direct Relationship coffee has the basic component of having shaken the hand, and made a deal with, the producer of the coffee. The producer is the farmer, farm or the cooperative that prepared the exportable lot.

This means that a lot of coffee on the market cannot be traced back to the farm but can be linked to a cooperative or a mill in that community. Where it starts to get fuzzy is when an exporter mixes coffee from several micro regions and in effect becomes the producer. In this situation the coffee should not be considered direct relationship, as there is no traceability back to the hands that grew it.

Anybody that has tried this model will tell you that the most important things are: 1) 2)

It is really hard to do.

It is really expensive to do.

It’s hard because you must become a world explorer. If you have coffee from 15 origins and call them Direct Relationship coffees, it implies that you

Rocky Rhodes

went to 15 origins and made deals with your partners, then arranged the exportation of that coffee to your roasting facility.

It’s expensive because it’s estimated that each direct trade relationship costs a MINIMUM of $5,000 to get started. Realistically, it’s closer to $10,000. This includes travel, translators, security, salary, etc. for every region. Assume that you are looking for an entire container of 37,500 pounds; you just added 22.6 cents per pound. That’s easy enough to pass on to a customer. If you’re looking for 10 bags, you just added about $7.57 per pound.

The answer must therefore be to get help with building the relationships so costs can be reduced. There are several interesting ways that this can happen.

Here are a few: Roasters Guild Origin Trips For many smaller shop owners and roasters, this trip each year is the first trip to an origin country. It is well organized, educational, and impartially shows you several growing areas. You meet farmers right on their farm and at dinner events where you can talk socially. You’re also travelling with like-minded people, which may be able to be importer partners.

CQI Q-Certification Class at Origin If you’re looking to build these relationships and you’re not a Q-Grader, then it’s time to step up and become one. This class gives you several important tools to communicate fluently once the relationship with your producer begins. Many of these classes are taught at origin, and are designed to include producers. Following the class you can go visit your classmate’s farm or cooperative, apply your new communication / evaluation skills and even order some coffee!

Specialty Coffee Auction Events Producing countries usually have an association chartered with promoting specialty coffee from their country. Often this results in an auction after harvest. A typical format is to have a team of international judges / buyers come to the country and experience around 50 spectacular coffees. There you’ll meet several of the producers that have submitted the coffee. You can shake their hands and bid on their coffee. Usually there will already be a mechanism to export that coffee to your country.

SCAA ‘The Event’ Trade Shows If you can’t afford to go to them, this yearly trade show brings them to you!

Stop by their booths on the floor and spend the rest of your time in the cupping pavilions where you can taste their coffee and start making deals on the spot. The farmer isn’t always present, but a representative can facilitate an introduction.

Those are just a few obvious ways to start. You can also do things like become a Coffee Corp Volunteer with CQI, find a private company that puts on origin trips, or just go visit the country and hire a guide.

Just remember; to be a Direct Trade you should be able to say, “I looked the producer in the eye, shook his hand, and made a deal.” Anything else is just pretending to be a Direct Trade.

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

24 September 2014

25

The Power of Good

Siri Khalsa

Great Grains

What Could be Lurking in your Favorite Café Snacks…

W

hole grains are sources of carbohydrates. There is a lot of concern about carbohydrate-laden diets. Obesity, Metabolic Syndrome, heart disease, diabetes, premature aging, and premature death are all associated with consistently eating large amounts of processed carbohydrates.

Raw whole grains can be stored in dry, cool conditions for about a year.

(Flours should be used within several months of purchase. Their vitamin E content dissipates in about five days.) A half cup (100 grams) of most raw grains ranges between 340-389 calories. The caloric difference in a cooked serving depends on the amount of water used for cooking. Greater amounts of water equal fewer calories – and less sustenance. Most grains are cooked with double the volume of water to grain.

However, whole grains are “complex carbohydrates,” containing the entire grain: the bran layer, endosperm, and germ. Besides their carbohydrate component, whole grains contain protein, fat, fiber, vitamins, minerals, and other nutrients as well.1

Although most people tolerate grains well, for others some grains can be dangerous.4 Celiac disease describes a dangerous sensitivity to gluten, which can damage the lining of the small intestine when gluten is eaten. In addition, many people are simply allergic to wheat.

High fiber content is an important advantage of whole grains. Nutritionists generally agree that dietary fiber helps reduce the incidence of diabetes, irritable bowel disease, colon and rectal cancers, and hemorrhoids. High fiber content also helps maintain vascular health and low cholesterol levels, preventing heart disease.2

There are lots of gluten-free grains besides wheat.

Cooked whole grains are not considered “processed”. They send glucose into the bloodstream slowly. In this way, both glucose and insulin remain at healthy levels. One could become overweight from overeating whole grains, but insulin resistance and diabetes are unlikely. Sugary, starchy foods such as chips, fries, cookies, and sodas have high Glycemic Index Values, meaning the sugars and starches in these foods are rapidly turned to glucose. In brief, high blood sugar levels lead to high blood insulin levels and ultimately, insulin resistance.

The basis of the index is a comparison of carbohydrates in foods with either blood glucose itself or white bread. In both cases, 100 is the standard.3 For more information about specific foods, try glycemicindex.com.

Cooking grains: Prepare whole grains ahead of time. Using a pan with a tight fitting lid, bring water to a boil, add the grain, and stir. Return the lid, bring back to boiling for 5-10 minutes. Turn off the heat and let the grain sit.

Gluten free grains include: quinoa, corn, millet, buckwheat (not a wheat), sorghum, amaranth, montina, teff, and wild rice. Most people can also tolerate brown and white rice (glutenfreenetwork.com).

Footnotes: 1 One of these is lignin, a group of compounds with anti-tumor and antioxidant properties.

Lignin is related to cellulose. It helps form the cell walls of plants and joins them together.

Second only to cellulose, lignin is one of the most abundant organic polymers on Earth.

2 More in depth coverage of fiber is discussed in Nutrition News, “Nature Calls!”.

3 In Australia, food manufacturers are encouraged to label their products with glycemic index symbols, indicating a placement of low, medium, or high. With the increase in obesity and diabetes in the USA, such a labeling procedure should be mandatory.

4 See Nutrition News, “Go Gluten Free!” for details.

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

Sit overnight and the grain will be cooked by morning. After preparation, they may be refrigerated for use during the week. They do not freeze well.

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THAN AEROSOLPerka 219 See our ad on page 25 (503) 427-1377 getperka.com • PRE-SWEETENED Perka is a mobile app for neighborhood Flavor Right Foods Group 801 merchants that's as fast and familiar (888) 464-3734 flavorright.com as an old-fashioned paper punch card.

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See our ad on page 27 PortaBrands North America 13 (503) 760-1222 portabrandsna.com PortaBrands North America innovators in design and production of award winning food and beverage serving solutions including the versatile PortaDrink® 2 and 4 drink carriers.

See our ad on page 25

604 wellsbloomfield.com

Britevision 301 (415) 374-8119 britevision.com BriteVision provides colorful, ecofriendly cup sleeves. Come by our booth to learn how to grow sales or build your brand and image through cup sleeve marketing!

See our ad on page 21

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Coffee Shop Manager 300 (800) 750-3947 coffeeshopmanager.com Coffee Shop Manager Point-of-Sale is designed specifically for coffee shops. Great features including tablets, integrated online and mobile ordering, self-serve kiosks, and no-fee pre-paid cards and loyalty make CSM the perfect business partner for your shop.

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Simply Whip Topping ™

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620 tightvac.com

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Vessel Drinkware 718 (855) 883-7735 vesseldrinkware.com oneVessel by Vessel Drinkware provides retailers with high-quality, reusable drinkware featuring lifestyle driven artwork to capture the attention of your customers. Please visit us at www.vesseldrinkware.com, or call (206) 763-0366 See our ad on page 21 Walker Coffee Trading Co. 422 (713) 780-7050 walkercoffee.com Shop around for your beans! Visit www. walkercoffee.com to see our green coffee offering lists. Our reputation stands out for our great quality of beans and excellent customer service.

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EZ Open reclosure, no scissors needed

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116-12 FRC Coffee Talk Ad-10.5x14-v2.indd 1

6/11/14 4:35 PM

COFFEE FEST

PORTLAND October 17-19, 2014

OREGON CONVENTION CENTER

Your Event. Your Future.

Building, refining & empowering the coffee industry since 1992.

Registe www.co r Today: ffeefe 800-232 st.com -0083

•

250 Exhibition Booths

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Discover New

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Exhibitor & Attendee Parties: Thursday, Friday & Saturday Nights

•

•

•

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

75 Classes & Workshops

Explore Current

•

Networking Events

2013-2014 Championship Finals: America’s Best Espresso & DaVinci Gourmet’s America’s Best Coffeehouse Amazing Weekend in Conjunction with:

&

Mark Your Calendars!

Coffee Fest Atlanta: February 6-8, 2015 Coffee Fest Chicago: June 5-7, 2015 visit iceforcoffee.com 27

NewsBites Shuichi Sasaki wins the 7th Annual World AeroPress® Championship Shuichi Sasaki of Japan won the 2014 World AeroPress Championship after an evening of hot competition in Rimini, Italy.

Martin Karabiňoš of Slovakia took second place and Jeff Verellen of Belgium placed third.

Sasaki triumphed over 26 other competitors from as far away as Peru, Finland, China, South Africa, and the Philippines. A party-like atmosphere prevailed as attendees enjoyed the competition along with food, music, and beverages at the Turquoise Beach Club. Thanks to host La Marzocco and sponsors Marco, Mahlkönig, Brita, Bonavita, KeepCup, and CafeImports. Past World Championships have taken place in Melbourne, Portland, London, Milan, and Oslo (twice).

The Championship was founded in 2008 by world-famous coffee experts Tim Wendelboe and Tim Varney in Oslo, Norway. For information about the Championships, visit http://worldaeropresschampionship. com/. For information about the AeroPress, visit www.aerobie.com, email aerobie@aerobie.com, or call 1-650-493-3050.

Coffee Fest Moves to Portland Portland, OR (August 5, 2014) – Coffee Fest, a tradeshow for specialty coffee since 1992, will be holding this year’s final show in Portland, OR, at the Oregon

Convention Center on October 17-19, 2014. “We have cherished our time in Seattle and all the people that were there since the start,” commented David Heilbrunn, show manager of Coffee Fest. “Hosting the end of the year show in Portland is a big step. Attendees have flocked from all over to come to Coffee Fest shows in Seattle and with the costeffectiveness of the new location, there will be a great turnout for the west coast show. Be sure to register soon for Coffee Fest Portland 2014 before tickets and exhibition space sell out! To learn more about Coffee Fest please visit coffeefest.com.

Palace Coffee Company Competing for America’s Best Coffeehouse Palace Coffee Company will be going to Portland to compete for the title of DaVinci Gourmet’s America’s Best Coffeehouse this October at Coffee Fest Portland! Palace Coffee Co. earned its seed at Coffee Fest St. Louis this past June where it was named DaVinci Gourmet’s America’s Best Coffeehouse for the central region.

About Palace Coffee Company: Palace Coffee Company opened July 1, 2011. It has become the hub of the barista community in the Texas Panhandle. Palace Coffee Company proudly serves Evocation Coffee Roasters "carefully roasted" coffee as their primary coffee partner.

Their guest roaster program is rather extensive as well; Verve Coffee Roasters, Parisi Artisan Coffee, Handsome Coffee Roasters, Oddly Correct, and Madcap Coffee Company to name a few. For more

information on Palace Coffee Company, please visit http://www.palacecoffee.co/.

PORTADRINK Have you ever tried to get the door with two hot coffees or with a four-cup tray, and not spill or lose one?

Developed in Europe, a great alternative is now available here in North America, PortaBrands™ Patented PortaDrink® beverage carrier, which can be seen at space 113 at CoffeeFest Portland 2014.

PortaDrink®, simplicity at its best – 2 and 4 cup options. Simply drop in the drinks, fold up, snap the handle and go! One hand easy carry, it swings like a pendulum – spill safe when you are nudged as you walk through the crowd. PortaDrink® is brand-able for your company, your product, your suppliers, Sponsors and teams.

Eco friendly sustainable forestry product and with a high wet tear strength, PortaDrink is not only biodegradable, but compostable, and even re-usable.

Ryan Gaus joins Fres-co System USA, Inc., to Lead Sales of Stock Bags for Coffee Roasters Ryan Gaus has joined Fres-co System USA, Inc., as Sales Coordinator. He is primarily responsible for leading the company’s sales of stock bags for the coffee market. Gaus’s previous positions were with Thomas Goldkamp as a 3M-certified packing specialist

28 September 2014

and with Rockwell Transportation Services as an inside sales rep, both in the Philadelphia area. He holds a B.S. in Business Administration from West Virginia University. For more than 30 years, Fres-co has been serving leading companies across the Fortune 500 in the coffee, food & beverage, and industrial/chemical markets, as well as many famous specialty brands. Fres-co provides turnkey flexible packaging systems, printed laminated barrier materials and exceptional service. The company’s system strategy provides customers with seamless integration as well as comprehensive service and support.

Weldon Coffee Flavorings has a New Look!!!

Their new 'flavor specific' label designs make a very attractive package and are sure to catch the eye of Flavored Coffee Customers.

All the labels are color coded and designed to showcase each flavoring.

These pure liquid flavorings are completely free of sugar, artificial sweeteners, creamers, powders, and syrups, making them the perfect solution to serving Flavored Coffee, Cappuccino, and Lattes without all the calories, carbohydrates, fats, and sodium. Each bottle flavors 118 (8 oz.) servings and comes with a premeasured pump which allows for quick and accurate flavoring. Ideal for any place coffee is served. Labels were designed by Just Good Design (justgoodesign.net). For additional product information, contact Weldon Flavorings at info@weldonflavorings.com or (502) 797-2937.

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Advertisers Index

Company....................................................................... Phone................................. Web......................................................... Page...... CoffeeFest Booth# 1stPayPOS................................................................................. (888) 638-7867.....................1stPayPOS.com............................................. 30 Add A Scoop........................................................................... (415) 382-6535......................addascoop.com............................................ 31 Aerobie, Inc.............................................................................. (650) 493-3050...................aerobie.com.................................................... 25............................................304 Asean/Stalkmarket................................................................ (503) 295-4977.....................stalkmarketproducts.com......................... 31............................................. 805 Bloomfield Industries............................................................ (314) 678-6336......................wellsbloomfield.com................................... 25............................................604 Britevision................................................................................. (415) 374-8119........................britevision.com.............................................. 21.............................................. 301 Buhler Inc.................................................................................. (905) 754-8389....................buhlergroup.com.......................................... 31 Cablevey Conveyors.............................................................. (641) 673-8451.......................cablevey.com?pmcv=CT-DD-2013..........19 Cafe Don Pablo....................................................................... (305) 249-5628....................cafedonpablo.com....................................... 7 Cargill Inc / Truvia.................................................................. (855) 855-2362.....................truvia.com/foodservice............................. 19 Cascade Coffee, Inc.............................................................. (800) 995-9655....................cascadecoffee.com..................................... 25 Coffee Board of India........................................................... 9 (187) 222-5557...................indiacoffee.org.............................................. 13 Coffee Fest............................................................................... (800) 232-0083...................coffeefest.com.............................................. 27.............................................. 1111 Coffee Shop Manager........................................................... (800) 750-3947....................coffeeshopmanager.com........................... 31.............................................300 Costellinis.................................................................................. (877) 889-1866......................costellinis.com............................................... 30........................................... 206 Curtis........................................................................................... (800) 421-6150......................wilburcurtis.com........................................... 15............................................1026 Daterra Coffee......................................................................... +551937288010.....................daterracoffee.com.br.................................. 19 Diedrich Manufacturing....................................................... (208) 263-1276......................diedrichroasters.com.................................. 31 E. K. Int'l Col, Ltd. / Handy Brew...................................... +886227206058 ext.11........handybrew.com............................................ 11 Espresso Me Service............................................................. (360) 213-0715......................espressomeservice.com............................ 25............................................ 824 Flavor Right Foods Group.................................................. (888) 464-3734....................flavorright.com.............................................. 27............................................. 801 Flexicon Corporation............................................................ (610) 814-2400.....................flexicon.com................................................... 16, 17 Follett Corporation................................................................ (800) 523-9361.....................follettice.com................................................. 27 Fres-co System USA, Inc..................................................... (215) 721-4600......................fresco.com...................................................... 27 Garden to Cup Organics..................................................... (604) 781-7686.....................gardentocup.com......................................... 18............................................. 224 Gift Card Ape........................................................................... (844) 443-8273....................giftcardape.com........................................... 24.............................................827 Intercontinental Coffee Trading Inc................................ (619) 338-8335......................ictcoffee.com................................................. 31 International Coffee Consulting Group.......................... (818) 347-1378.......................intlcoffeeconsulting.com........................... 30, 31 Intuit............................................................................................ (800) 446-8848...................intuit.com........................................................ 23 Java Jacket............................................................................... (800) 208-4128.....................javajacket.com............................................... 11, 30....................................... 701 Lbp Manufacturing Inc......................................................... (800) 545-6200...................upshotsolution.com..................................... 9 Mother Parker's Tea & Coffee Inc..................................... (800) 387-9398....................realcup.com.................................................... 15 NAMA......................................................................................... (312) 346-0370.....................vending.org.................................................... 29 PBFY Flexible Packaging.................................................... (877) 224-7496.....................pbfypkg.com.................................................. 28 Perka........................................................................................... (503) 427-1377......................getperka.com................................................ 3............................................... 219 Plitek, Llc................................................................................... (847) 827-6680....................plitek.com........................................................ 6 Pod Pack International, Ltd................................................ (225) 752-1160.......................podpack.com................................................. 25 PortaBrands North America.............................................. (503) 760-1222......................portabrandsna.com..................................... 25................................................ 13 Service Ideas, Inc................................................................... (800) 328-4493....................serviceideas.com.......................................... 31 Shore Measuring Systems................................................... (217) 892-2544......................moisturetesters.com................................... 31 Single Cup Accessories, Inc............................................... (855) 621-1222.......................singlecupaccessories.com........................ 31 State Farm - Agency Media Marketing Associates... (844) 774-8060....................statefarm.com............................................... 5 Texpak / Scolari Engineering S.p.a.................................. (856) 988-5533.....................scolarieng.com.............................................. 32 The Coffee Trust..................................................................... (505) 670-9783....................thecoffeetrust.org........................................ 24 Tightpac America Inc........................................................... (888) 428-4448....................tightvac.com.................................................. 30........................................... 620 UVu Lids.................................................................................... (855) 468-8883....................uvulids.com.................................................... 2............................................... 210 Vessel Drinkware.................................................................... (855) 883-7735.....................vesseldrinkware.com................................... 21.............................................. 718 Walker Coffee Trading Company..................................... (713) 780-7050.....................walkercoffee.com......................................... 14 Weldon Flavorings................................................................. (502) 797-2937.....................weldonflavorings.com................................ 28

AllStar Tools POS

1stPayPOS 888-638-7867

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Vacuum Container

Tightvac 888.42.TIGHT www.tightvac.com

Roasting Biz Tech Support

Coffee Tech Support Line 818.347.1378

Sleeves

Smoothies

Java Jacket 800.208.4128

Costellini's 877.889.1866

www.javajacket.com

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Java Jacket provides the best insulation of all sleeves on the market.

Protects customers from hot or cold to-go beverages, and provides a more grippable surface than other coffee sleeves.

Manufacturers of fine powders and sauces.

Quality unsurpassed.

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