SCA ISSUE 2022 | Vol. XXXV No.2 THIS MONTH: BARISTA TOOLS & CAFE ESSENTIALS
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2022 | MARCH / SCA ISSUE COFFEETALK MAGAZINE{ 4 } MARCHCONTENTS/SCAISSUE2022BARISTA TOOLS Secrets for Success JAKE LEONTI 08 MISCONCEPTIONSCONVEYING Cable and disc systems gently convey coffee blends KARL SEIDEL 10 COFFEE CORNERSERVICE Where Now? KEN SHEA 14 THE VIEW 06 The Long View KERRI GOODMAN & JAKE LEONTI COFFEE SERVICE SUCCESS 16 A Quality Future EMILY WOOD BOWRON COLD BREW TECH 18 A Quality Future JAKE ENSURINGLEONTI 20 SUSTAINABILITY Green Producers Livelihoods GRAYSON CALDWELL
MARCH / SCA ISSUE | 2022WWW.COFFEETALK.COM { 5 } NEED TO UPDATE YOUR SUBSCRIPTION OR ADDRESS?COFFEETALK.COM/SUBSCRIBEPUBLISHERKERRIGOODMANkerri@coffeetalk.com { 206.686.7378 x1 } COPYRIGHT © 2022, HNCT, LLC, ALL RIGHTS RESERVED MAILING INFO HNCT, LLC 25525 77th Ave SW Vashon, WA 98070 DISCLAIMER CoffeeTalk does not assume the respon sibility for validity of claims made for advertised products and services. We reserve the right to reject any advertis ing. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns. CoffeeTalk considers its sources reliable and verifies as much data as possible. However, reporting inaccuracies can occur, conse quently readers using this information do so at their own risk. P:CONTACT206.686.7378 F: www.coffeetalk.com866.373.0392 POSTMASTER Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070 SUBSCRIPTIONS 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 profes sionals. 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. Advertisers { INDEX } Add A Scoop / Juice Bar Solutions Inc (415) 382-6535 | ADDASCOOP.COM 21 Agtron Inc (775) 850-4600 | AGTRONINC.COM 17 Brew Bomb Cold Brew Equipment (303) 888-0505 | BREWBOMB.COM 18 Bühler Inc (763) 847-9900 | BUHLERGROUP.COM 11 Cablevey Conveyors (641) 673-8451 | CABLEVEY.COM 3 Costellini's (877) 889-1866 | COSTELLINIS.COM 21 Franke Coffee Systems North America (800) 367-0235 | US.COFFEE.FRANKE.COM 7 Fres-co System USA Inc. (215) 721-4600 | FRESCO.COM 9 General Packaging Equipment Co. (713) 686-4331 | GENERALPACKAGING.COM 21 Grounds for Health (802) 876-7835 | GROUNDSFORHEALTH.ORG 12 Huhtamaki North America (800) 244-6382 | US.HUHTAMAKI.COM 2 Java Jacket (800) 208-4128 | JAVAJACKET.COM 9 Primera Technology Inc. (800) 797-2772 | PRIMERALABEL.COM 21 TBO Marketing 253-256-3211 | TBOMARKETING.COM 11 Texpak Inc | Scolari Engineering (856) 988-5533 | SCOLARIENG.NET 24 The Coffee Trust (505) 690-5834 | THECOFFEETRUST.ORG 21 Walker Coffee Trading LP (7130 780-7050 | WALKERCOFFEE.COM 15 MAYTORONTO,6–8CANADA TorontoFestivalCoffee CHICAGO,6–8ILAPR NAMA Show BOSTON,8–10MA Specialty Coffee Expo APR WANT TO SUBMIT AN EVENT TO COFFEETALK'S EVENT CALENDAR? INDUSTRYCOFFEETALK.COM/ADDEVENTCALENDAR EDITOR-IN-CHIEFJAKELEONTI jake@coffeetalk.com { x2 } CREATIVE DIRECTOR JUSTIN GOODMAN justin@coffeetalk.com { x3 } ADMINISTRATIONMEAGANGOODMAN meagan@coffeetalk.com { x4 } PRINTMARCUSDESIGNERFELLBAUM fellbaum@mac.com
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THE VIEW { The Long View }
S pring is here, and the SCA Expo is back in full swing for the first time since the pandemic. There is a lot of excitement to attend the show as we have all been waiting a long time to come out of hiber nation. It's time to reconnect with old friends and look around at what has been happening while we've been asleep. Despite the strain on resources and supply chain over the past year, there has been incredible innovation and various new companies popping up across the country. People are quitting jobs changing careers, and some are looking to play matchmaker at the show. We are in a period of new beginnings as the world continues to shuffle the deck. This year's show will be a great place to see who ended up where and how. We will see fresh faces joining us from other industries like tech and marketing. We are also sure to see many that have always dreamed of roasting coffee or starting their café. This rejuvenation serves as a reminder to me of why our words at CoffeeTalk are important. Whether you have been in coffee for years or are just getting started, we continue to share inside information from the most respected and intelligent minds in coffee today. Our catalog of issues may serve as a library of coffee knowledge that continues to inform the next crop of coffee professionals.
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KERRI GOODMAN & JAKE LEONTI CoffeeTalk -41.2710849,173.2836756Magazine
S omeone pointed out to me recently that CoffeeTalk is the US-basedmost-establishedcoffeemagazine.
I hadn't really realized that, but I am officially old now! We founded in 1994 (though we also purchased another magazine called Hospitality News founded in 1987) and the journey has been quite the rollercoaster. We have participated in the ups and downs of frosts, crises, recessions, mergers, globalization, and now, a worldwide pandemic. The journey has taught me patience and perseverance; and created perspective to know that absolutely everything is temporary. The world is opening back up and connections are being renewed. Times are a changin, yet our pur pose remains steadfast: to create connections between all aspects of the industry. Our job is to provide essential information to help busi nesses succeed, whether it is the latest in technology trends, or simple introductions between buyers and sellers, we exist to serve. I look forward to continuing the journey and helping to make a difference.
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JAKE LEONTI EDITOR-IN-CHIEF, COFFEETALK / CEO F+B THERAPY
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BARISTA TOOLS { Secrets for Success }
Finally, another often overlooked barista support tool is a good old-fash ioned alarm clock. If you're not a morning person or want to enjoy more late nights, it is essential to have a dependable alarm clock. I know we all have one built into our phones; however, late-night notifications and unnecessary radiation are all good reasons not to sleep with your phone too close. A proper alarm clock makes it possible and is there for only two purposes: keeping time and keeping you on time. I love the Dim alarm clock that gently nuzzles you awake with a slow rising light mimicking the sun. For those who need something more akin to a marching band in your room to wake up, I recommend the Sonic Bomb Dual Alarm clock. This clock is not only loud but comes with a "Bed shaker" feature that will rattle you to your feet. Finally, for the minimalist that wants a straightforward alarm clock, I would go with the One clock. Sleek design with pared-down func tions, it will get the job done. I like to consider the 'Whole Barista' when training and encouraging people to stay the course. Barista is a partic ular profession and requires specific tools, habits, and rituals to thrive and maintain for the long haul.
Baristas and their managers often focus on the tools that allow the barista to deliver a drink at the proper texture, taste, and temperature yet often neglect the support tools that make that possible. I'm talking about the secondary items that don't get the flash or excite ment of espresso machines, tamps, and milk pitchers. When you are working a "clopen" shift, keys-in and keys-out, you will be on your feet all day long. The simple steps from the register to the espresso machine to BOH to clearing the FOH have you on the move all day long, taking thousands of steps a day. This perambulate predicament is a reality for all baristas, so footwear is essen tial. Having kicks that support your back and knees and provide comfort is important. There are plenty of options that look good while delivering Posturepedic support; however, I was just as happy to be wearing clunky clogs or nurse shoes. Birkenstocks are big and round, but they feel great when you are at a standstill in front of the machine for long periods. Nurse shoes like Clove and Dansko are made for walking and working long hours. Nobody works harder than nurses, and nobody cares more about their feet except maybe baristas. Birkenstocks are my current clog of choice but suit yourself. Also, as baristas, we are subjected to many hours of intensive social interaction with many strangers, friends, regulars, and occasional combative customers. It can be an emotionally exhausting experience to constantly respond to requests and put your energy out without much in return. For this, I recommend daily mediation. Whether you engage in walking meditation, a body check-in, or a traditional, legs crossed, breath ing meditation, they all will contribute to improved mental health and social resilience. Being an introvert in a very extroverted position was always essen tial to my success. If you are having trouble getting started, there are tons of meditation apps to motivate you. Here are a few to try out: Aura Health, Calm, and Headspace. At F+B Therapy, I've also created several meditations focusing on increased sensory percep tion to help improve your pallet when coffee tasting. Check out the Sensory Experience at fnbtherapy.com.
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MARCH / SCA ISSUE | 2022WWW.COFFEETALK.COM { 9 } We got this one in the bag. Our signature one-way degassing valve allows carbon dioxide to escape from a package without allowing in oxygen or moisture, providing the optimal air-tight package. Our single source, “system approach” to packaging whole bean or ground coffee,MachinesReliableincludes:HighMaterialsPerformance DegassingValves UnparalleledService andTechnologyInnovation + + + + For more information, contact: Coffee@fresco.com | 215.721.4600 | fresco.com
MISCONCEPTION #2: These Conveyors are the Same as a Screw System
MISCONCEPTIONS
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Cable and Disc Systems Gently Convey Coffee Blends
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F or specialty coffee roasters, dispelling misconceptions about coffee conveying can result in optimal preservation of delicate or precise blends. This assessment will address two widely held industry misconceptions about tubular drag cable and disc conveyors. These conveyors gently move the product through a sealed tube using a coated, flexible stainless-steel drag cable pulled through on a loop. Solid circular discs (flights) are attached to the cable, pushing the product through the tube without air. The tubular drag conveyors excel in transporting delicate, precise coffee blends in versatile layouts and configurations.
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KARL SEIDEL | MARKETING DIRECTOR, CABLEVEY CONVEYORS
Another common misconception is that tubular drag cable and screw con veyors are identical, which is far from the case. Screw systems, also known as auger conveyors, typically utilize a helical blade that moves granular materials within a tube. However, augurs can cause product damage and compromise blends. So, the units tend to be an option when material integrity is not critical, such as when conveying food waste products. The key differ ence to look for is that augurs convey material with a helical screw. The transfer speed is directly proportional to the rotation speed of the screw. On the other hand, tubular drag cable conveyors transfer material between two discs pulled by a sealed cable and are specifically designed to reliably protect delicate coffee products and blends. This capability not only reduces potential product damage but also enhances the value of the coffee and brand.
CONVEYING
MISCONCEPTION #1: Conveyors Are Not Designed to Protect Coffee Blends When transporting a coffee blend with a conveyor system, maintaining a consistent mix ratio is essential, whether fine or coarse. However, conventional conveyor systems are not specifically designed to precisely transport coffee blends without chang ing the mix ratio. Various product material weights, sizes, and shapes can shift and disperse in open systems like bucket conveyors, and vibration can cause the blended product to shift throughout transport. Vacuum and pneumatic systems can cause smaller lightweight particles in a blend to move at different speeds than heavier or larger particulates, resulting in sig nificant blend restructuring when the product reaches its discharge point. In contrast, tubular drag cable conveyors are engineered to maintain precise coffee blend ratios. As an example, engineers from Cablevey Conveyors, a mechanical conveyor manufacturer that serves the spe cialty coffee and food markets, have resolved the issue with a completely enclosed, compartmentalized tubular conveyor system. The company has designed, engineered, and serviced enclosed cable and disc tube conveyors for 50 years in over 66 countries. Not unlike an endless succession of train cars, each space between solid circular discs holds a predefined volume of product. Based on the manufacturer’s specifications and requirements, engineers can calculate the optimal speed of the system, the most appropriate tube angles, and the proper construction design to guarantee their blended coffee product remains consistent from input to discharge, even at high volumes.
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When the pandemic first hit, most operators (and suppli ers) employed many cost-saving measures to help keep their collective heads above water. Employee rosters were reduced up and down the org chart. Some muscle was cut during the process. Investment spending, from brewer upgrades to vehicle replacements, was suspended. Market expansion, for the most part, slowed to a crawl. Although there were some acquisitions and divestitures, the activity was minimal. PPP loans and their subse quent forgiveness for those spending at least 60% of the proceeds on payroll costs saved many businesses.
INDUSTRY FEEDBACK
After a 12-month hiatus from penning this column, I return to the writing desk to share observations on the current state of affairs within the Coffee Service Industry. I chose to attend the August NAMA show, ignoring “hot zone” warnings emanating from Louisiana at the time. This was my first face-to-face group gathering in more than a year. Last-minute exhibitor cancellations affected the event, especially within the Coffee Service Pavilion, but all in all, it was a robust exhibit floor. Gleeful is the term that I would use in describing interactive emotions. Our industry has always been a kind-spir ited, mutually supportive one. Seeing friends, colleagues, customers, and competitors was a potent elixir.
Coffee Service Corner WHERE NOW?
SURVIVAL AND RECOVERY TACTICS
SELL, SELL, SELL While reducing service frequencies, which many operators did during Covid, can expand a route person’s capacity to deliver to more accounts during a given period, there is a likelihood that there will be more out-of-stocks, brewer failures, and overall perception of declining service. During the second half of this year, the net result was a greater interest shown by many businesses in exploring alternative service provider options. In addition, those who added back new business writers reported higher levels of account closes than in prior, pre-pandemic times. And if appropriately structured, sales posi tions should be self-funding although front-loaded to a certain degree. Many operators called on their existing customers to explore expanding menus, adding more amenity snacks, cold
{ 2022 | MARCH / SCA ISSUE
KEN SHEA | PRESIDENT, KEN SHEA & ASSOCIATES
There is a clear dichotomy between operators offering full service… Vending, Micro Market, Pantry and Coffee Service and those operators providing only Coffee Service. In my interactions with operators and suppliers over the most recent six months, most everyone is reporting some level of northward movement in revenue. However, in general, OCS-only operators are reporting only moderate improvement, many claiming that annualized revenue is hovering around 50% of pre-Covid levels. Many operators are reporting revenue well below 50%. The full-ser vice operators as a whole are reporting OCS sales in some instances as high as 80% of pre-covid levels and averaging 60%ish. Rural accounts are reported to be less affected than in urban offices. Measured optimism abounds. Uncertainty prevails.
Around the middle of Q3, 2021, the business condition improved, albeit moderately. So what are some of the tactics employed by those operators experiencing this early recovery?
COFFEETALK MAGAZINE
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Expanding one’s geographic footprint is always an option, as is divestiture. December was an active buying/selling month as large and small companies acquired some local and regional operators. Could our historically fragmented industry be seeing rapid, expanded roll-up? Possibly. My good friend, NAMA’s Dean Gilland, who recently passed away, once shared a recurring nightmare in which he awoke to find an industry that had rolled up into a single operator and a single supplier. That would be a bit of a stretch, but I do anticipate that within the next five years, our industry demographics will appear much less fragmented than today.
ON THE HORIZON One of the more interesting products that I have been introduced to recently is Richard’s Rainwater. Yes, real rain water is captured before it touches the ground and packaged into eco-friendly aluminum cans and glass bottles. The company is building a decentralized network of capture sites with the goal of distributing the rainwater locally, greatly reducing the carbon footprint while supporting the communities they serve. To learn more about this innovative, clean, recyclable hydra tion choice, contact Katie Journeay at Katie@richardsrainwater.com.
Some operators recognized that their trucks (and new business sales per sonnel) were driven by many potential customers within their current route geographies. Often, current ware house inventories were found to be sufficient to sell to these new types of locations. Equipment service time of day commitments, however, needed to be expanded to adequately support the new accounts that in many cases were open beyond traditional office hours.
GROW OR SELL?
WWW.COFFEETALK.COM beverages, and other consumables to help lure employees back into the office. Some report revenue increases north of 20% compared to offices that previ ously offered only a basic hot beverage menu. Pantry offerings of many sizes and shapes appear most everywhere. This can also lay the groundwork for expansion into micro-market oppor tunities should one be so inclined!
Until next time –Ken
MARCH / SCA ISSUE | 2022
EXPANDING THE CUSTOMER BASE
The term “OCS Operator” has been a misnomer for quite some time. Many have served classes of trade other than office and industry for decades. During my Standard Coffee Service operator days, we targeted indepen dent convenience store groups, fine and casual dining, and independent hospitality locations. “OCS” was still approximately 75% of our business, but the revenue we derived from these other classes of trade typi cally generated more revenue per machine than our office accounts.
2022 | MARCH / SCA ISSUE COFFEETALK MAGAZINE{ 16 } COFFEE SERVICE SUCCESS { A Quality Future } EMILY WOOD BOWRON | SVP OF MARKETING, RED DIAMOND COFFEE & TEA T he coffee bean is a com plex crop consisting of various elements impacting a finished cup’s taste, smell, quality, and format. To craft the perfect beverage program, foodservice operators must understand the selling points of the coffee they offer, the best way to serve it, and how it fits into the trends that today’s consumers are craving. To uncover ways coffee can help operators increase profits, let’s dive into the top trends that make up the future of coffee { Types of Coffee Drinkers } { Growth of Cold Coffee } { Global Flavors } { Sustainability Matters }
TWO TYPES: INDULGERS OR PURISTS
COLD COFFEE DEMAND
Operator Tip: Providing offerings that are less likely to be prepared at home and can be enjoyed on-premises is a wonderful way to drive sales and build a long-term customer relationship. Bundling your drinks with additional offerings can further increase sales. Some ideas include an easy point-of-purchase snack, a coupon with a to-go order, or a simple personalized thank you note.
Although hot coffee is still the most widely consumed format, cold coffee consumption is rapidly rising, especially among younger Millennial and Gen Z consumers. As iced tea has replaced traditional hot tea as the go-to drink for younger genera tions, many have projected that cold coffee will outpace hot coffee as the format of choice in the next decade. Like iced tea, cold coffee allows for customizability with kinds of milk, alternative sweeteners, and unique flavors and helps to expand the daypart consumption timeframe.
There are thousands of ways to personalize coffee when it comes to enjoying coffee. Still, in general, the average coffee consumer breaks down into two uniquely distinct categories: The Indulgers and The Purists. Indulgers see coffee as a treat and expect their cup to include milk, foam, chocolate powders; you name it. They are the latte, cappuccino, and macchiato drinkers of the world and like having that special ingredient added to their drink. On the other hand, the Purists view their coffee as a treat in and of itself. They explore the subtle nuances of high-quality coffee and love learning about the different properties that each cup delivers. There is no need for creams or sweeteners for this bunch—the natural acidity, nutty, fruity, or flower notes are enough for them.
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Having access to global flavors is considered table stakes for the younger generations when it comes to their food. We’re finding that the same experimental approach applies to the coffee category. While older generations still gravitate towards traditional drip coffees, the growth of global and regional coffee cultures shows us that future generations of coffee drinkers will expect a more varied coffee menu consisting of flavors such as unique fruits, spices, and untraditional ingredients.
Operator Tip: Speaking about sustainability can go a long way toward building customer loyalty. Showcase stories and statistics in marketing to help build trust with your customer base and communicate a sus tainability story with short, simple messages.
GLOBAL INFLUENCE
Operator Tip: A great way to add education and increase value to your coffee menu is to include unique origin stories to your menu descriptions – farm-to-table stories sell!
Still, the long-term economic, environmental, and social health of those in the coffee industry is vital to everyone involved – including operators. In addition, consumers are becoming increasingly aware of where their coffee comes from and are invested in making sure that they’re purchasing a product that gives back to the people and community responsible for cultivating it.
SUSTAINABILITY & TRANSPARENCY
Sustainability has become a buzzword in recent years.
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Operator Tip: Cold coffee can also be customized to be enjoyed in different dayparts as either a tradi tional breakfast drink, a lunchtime treat, or during dinner as part of a happy hour cocktail, helping to drive consistent traffic throughout the day.
As an operator taking steps to understand the future of coffee, you are headed in a profitable direction that will help your establishment appeal to customers today and into the future. When looking to enhance your beverage offering, be sure that the partner you choose has the manufacturing expertise and industry knowledge needed to help you craft a program that meets the needs and interests of your customer base.
MARCH / SCA ISSUE | 2022
Premium coffee is frequently associated with very specific countries, but we see improvement in crop quality grown in a variety of different regions. It’s even possible that you will start seeing coffee inspiration on menus that originates from places like Australia, Mexico, Vietnam, and Sweden. Eastern Africa, notably Ethiopia and Kenya, has shown promise in producing coffees that coffee consumers have highly regarded.
T he tools a barista has at his disposal continue to grow and grow as the industry turns to technology to improve consistency and create a more fluid workflow. The Brew Bomb is an innovative solution to the cold brew conundrum that everyone and their brother is trying to take a stab at solving. From hot coffee chilled at super speeds to high-pressure brewing to shorten brew time, we have seen a lot of innovation over the years trying to refine and perfect the process of cold brew both in efficiency and quality. Finally, Ray Buerger may have cracked the code with Brew Bomb. I had a chance to sit and talk with Ray and learn about this new tech nology taking the cold brew game to a new level. Ray has something in common with a few others that have innovated as of late. He did not originally come from a coffee background, which seems positive as he was not entrenched in the beverage's limitations.
High Coffee to its current output of selling 100 tons of green coffee a year.
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My first big question was, why is this so innovative? It's still just water meets coffee, right? Ray, unruffled by my skepticism, gives a poised response, "there are a Ray has lived several different lives, starting as a CPA and then moving into real estate and custom home building. No longer satisfied with his life in Colorado, he sold everything he owned and set sail to enjoy an unencumbered life. After traveling for a couple of years, Ray ended up in Thailand and kept seeing coffee trees wherever he went. "I like coffee. I like coffee, chocolate, and wine," Ray adds. After working for a while for an NGO in Asia, Buerger decided to dig in and purchased a coffee farm and built a wet and dry mill in Thailand which is now Thai High Coffee ( panies.com/index.phphttps://thaihighcom).RaygrewThai
inspiration as he went on to build large batch, Kyoto-style brewers.
2022 | MARCH / SCA ISSUE COFFEETALK MAGAZINE{ 18 } Sponsored by Brew Bomb COLD BREW TECH { Taking it to the Next Level } JAKE LEONTI | EDITOR-IN-CHIEF, COFFEETALK / CEO F+B THERAPY
In 2017 Brew Bomb was launched at SCA Expo in Seattle, and the first four sold immediately. One went to Mike Perry of Klatch Coffee, and suddenly everyone who was once skeptical was now a convert that this was the ultimate in cold brewing. Now leading roasters worldwide have adopted this innovative brew method into their stores.
One of their customers in Thailand, Roots Coffee, invited Ray to help develop their cold beverages. This is a serious undertaking as eighty percent of coffee sold in Thailand is iced. But, like everything Buerger does, he dove right deep and began making large-scale brews in big tanks. Ray realized that he preferred the Kyoto drip method of cold brew cup profile to bucket brewing. This preference would be Buerger's guiding
"Ok?" I'm still curious. Ray goes on to explain, "The biggest difference is not just the brewing process but the platform we have created to monitor and control the process. Every element of the brewing process is measured and recorded from the machine and relayed to an online platform. For example, you can view your brew water volume and flow rate analytics from the platform. From here, the coffee passes through a pharmaceutical-grade filter using food-grade polyester at 100 microns.
MARCH / SCA ISSUE | 2022WWW.COFFEETALK.COM { 19 } Each ACE Brewer interfaces via a Smart Brew Network for Brew Profile creation, distribution and real time brewing analytics. Fresh brewing onsite is then just a matter of recalling the synced Brew Profile and following the on screen brew wizard SCALING YOUR COLD BREW PROFITS REIMAGINE MULTI-LOCATION OPERATORS brewbomb.com
The cake of coffee fines acts as part of the filtration process. Then you can use your remote online platform to either automatically dilute to an RTD concen tration or store the concentrate and use the brewer to dilute on demand."
A two-hour brew time is an elu sive treasure that all innovators in the cold brew space have been trying to achieve, yet none have accomplished while maintaining the taste and body that made cold brew popular in the first place. Has it finally happened? There is only one way to find out. Give it a try.
Brew 5 gallons in 2 hours or less Reduce labor costs Lower costs of goods sold few components that make the Ace Brewer different. One is our use of active extraction rather than passive." I cut in, "could you explain that?" Ray continues, "Most cold brew is a passive extraction. The coffee sits and soaks in the water, or in some cases; brewers agitate the grinds to improve extraction. Brew Bomb is a single-pass drip system, and extraction time depends on the flow rate of the water."
"So, what's the third difference?" I ask. "The brew time for a proper cold brew coffee goes from 12-20 hours down to 2-3 hours depending on your optimal recipe. We achieve this through the single-pass active brewing process."
{ Green
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GRAYSON CALDWELL | SENIOR SUSTAINABILITY MANAGER AT BELLWETHER E thical, sustainable, and fair language is plastered across most coffee websites, packaging, and social media. It sounds great, right? However, consumers want to feel that they are conscious and doing right by farmers when they purchase coffee.
Paying a more equitable price for cof fee is not just the ethical thing to do— it’s key to the future of a thriving, sus tainable, and diverse coffee industry.
To create a new pricing model designed to promote living wages for farmers, Bellwether Coffee, Heifer International, and Sustainable Harvest partnered together to create Verified Living Income (VLI). VLI is a new initiative focused on developing a genuinely transparent, economically viable method of determining how much to pay for green coffee based on the cost of production and a living wage for the farmers who grew it.
Here’s how it works: data on the cost of production, land size, and farm productivity is collected with the help of stakeholders throughout the supply chain, then overlaid with the local Living Income Benchmark to identify the minimum price that should be paid for green coffee to achieve a price that enables pro ducers to thrive, not just survive.
• Nutritious,culturally-appropriate diet • Decent housing based on local needs and expectations
• The cost of other basic needs, like healthcare, transportation, clothing, and education
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Verified Living Income provides pro ducers the agency to participate in the price-setting process. Unfortunately, the power dynamics of most buy er-producer relationships leave coffee farmers as “price takers” and buyers as “price setters.” This unbalanced dynamic is a crucial driver of instabil ity because it leaves many producers worldwide vulnerable to hardship and discourages younger generations from investing in the industry. By partnering with producers to collect necessary data on the costs of pro duction, farmers can expand their business acumen, learn to collect, and use financial data, and take ownership over their businesses in new ways that will empower them for years to come.
The inputs for the Living Income Benchmark include:
Until all green coffee buying starts with living income as the baseline for pricing—rather than the C-market or other global minimums—the imbalance of value in the coffee chain will not be corrected.
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Despite an immense amount of resources being funneled into origin and many claims around “ethical” sourcing, the results that we’ve seen of economic programs are lackluster.
The problem is the economics of coffee aren’t as rosy as the buzzwords imply.
ENSURING SUSTAINABILITY Producers Livelihoods
Producer livelihoods must be the starting point for green coffee prices to create a more fair and sustainable industry. Buyers can no longer be “price setters” and producers “price takers.” This will require cooperation from stakeholders at every level of the value chain—and it can be done.
• Minimum savings to withstand unexpected shocks and expenses
The unsustainably low prices farmers are paid exist alongside volatility from coffee leaf rust, incessant market fluctuations, the omnipresent effects of climate change, mounting investment needs, a growing short age of farmworkers; and increasing opportunity costs that are forcing droves of farmers to seek other work altogether, often in other countries.
Underneath the marketing language, poverty in the Coffee lands is an endur ing crisis–one that producers have struggled with for generations. There is substantial evidence that systematically low prices are the predominant root cause of poverty and a critical barrier to livelihood advancement. For years, the call to pay higher and fairer prices has been reverberating in the background of the $200-$250B coffee industry. Yet, even with occasional price spikes in the C-market, there is still a huge discrep ancy in how we price specialty coffee.
MARCH / SCA ISSUE | 2022WWW.COFFEETALK.COM { 21 } Powdered Nutritives for Maximum Health Add a Scoop Blends are a wide range of functional supplements. Almost all Add a Scoop Blends have no color or flavor, making them easy to add to your favorite blended drink. On our website you’ll find detailed information on each blend’s ingredients and benefits, so you can pick the one that’s just right for you. Add a BoostSupplementScoop™ Call today to learn how Add a Scoop Supplement-Boosts can help you promote wellness and increase profits. 415.382.6535 | www.AddaScoop.com HALAL, KOSHER, VEGETARIAN & GMO FREE Other Available Blends: CALCIUM BLEND, ENERGY BLEND, IMMUNE SUPPORT BLEND, MULTIVITAMIN BLEND, PROBIOTIC BLEND, PROTEIN BLEND, RELAXING BLEND, SMART BLEND, WOMEN’S BLEND
2022 | MARCH / SCA ISSUE COFFEETALK MAGAZINE{ 22 } HYBRID ROASTERS FOR SUSTAINABILITY Scolari’s latest generation of e-Roasters™ reduces CO2 emissions by progressively switching from natural gas to renewable energy by using electricity alternatively to natural gas during the first heating stage. The result is a significant reduction in carbon energy released into the atmosphere. In terms of consumption, Scolari’s e-Roasters™ are fitted with a heat recovery system for preheating green coffee. This technology reduces 25% of the system’s energy needs without affecting quality. It can also be used for retrofitting existing systems to reduce their environmental impact and produce coffee in a much more sustainable way. { scolarieng.com } PRODUCER ACCESS TO MARKETS
FACE TO FACE ONCE AGAIN No need to feature anything but the reconnection with everyone, you’ll find us walking the floor, enjoying visiting old friends and colleagues. Taking it easy and appreciating relationships is what coffee industry is all about. Fashioned Customer Service is motivation to remain grounded and know customers and their evolution. New Year everyone, it’s never too late to celebrate; wishing and your teams a great convention taking the time to enjoy a good of
{ thecoffeetrust.org }
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coffee, salud! { walkercoffee.com } 45.558327,9.21303Scolari The Coffee 35.68761,-105.93846Trust Walker Coffee Trading 29.75893,-95.36769 ANNOUNCEMENTS
The Coffee Trust works with fair trade, organic and honey producers, and organic cacao producers, helping them gain access to US wholesale and retail markets where they can earn far more for their products than through traditional export channels.
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8 Issues per Year CoffeeTalk Magazine We constantly strive to deliver content that helps you stay on top of industry. Our magazine, in digital form, emailed to you 8 times a year delivering articles designed to make you successful in the coffee industry. Weekly on Fridays CoffeBUZZ Weekly For those that only want the TOP stories once a week, we send only the top 10 viewed stories from the week. Daily DailyMonday-FridayDoseeNews Every day our staff diligently searches the international news for relevant stories, announcements, and press releases related to the coffee industry. We aggregate the stories and send you a short brief along with links to further information. FREE SUBSCRIPTIONS FOR INDUSTRY MEMBERS CHOOSE A SUBSCRIPTION THAT WORKS FOR COFFEETALK.COM/SUBSCRIBEYOU
