THIS MONTH: COOL WAYS TO BEAT THE HEAT COLD BREW ISSUE 2022 | Vol. XXXV No.4 I Jfor NEW RULES Cold Brew
Preventing cervical cancer in coffee growing communities for 25 years. Get involved in our summer fundraising campaign email sarah@groundsforhealth.org www groundsforhealth org
2022 | COLD BREW ISSUE COFFEETALK MAGAZINE{ 4 } COLD ESSENTIALSBREW And Non Essentials JAKE LEONTI 08 ICED COFFEE RECIPES From Breville and Monin MATTHEW DAVIS 10 SUSTAINABILITYENSURING A People-Centred Partnership BILL FISHBEINHEMRO12 GROUP TO OPEN NA HQ IN SEATTLE 15 Mahlkönig and Ditting Parent Company Centralizes Offerings JAKE LEONTI THE VIEW 06 Continuing the Cycle JAKE COLDCONTENTSLEONTIBREWISSUE2022
COLD BREW 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 11 Cablevey Conveyors (641) 673-8451 | CABLEVEY.COM 3 Costellini's (877) 889-1866 | COSTELLINIS.COM 11 Fres-co System USA Inc. (215) 721-4600 | FRESCO.COM 9 General Packaging Equipment Co. (713) 686-4331 | GENERALPACKAGING.COM 7 Grounds for Health (802) 876-7835 | GROUNDSFORHEALTH.ORG 2 Java Jacket (800) 208-4128 | JAVAJACKET.COM 11 Mahlkönig SEE WEB | MAHLKOENIG.DE/APPS/STORE-LOCATOR-2 15 Texpak Inc | Scolari Engineering (856) 988-5533 | SCOLARIENG.NET 16 25–28DELAVAN,WIAUG Coffee Roasters Guild Retreat LOS28–30ANGELES,CAAUG Coffee Fest 24–25CHICAGO,ILJUN Coffee Fest CITY,21–23HOCHIMINHVIETNAMJUL Cafe Show Vietnam NEW7–9YORK,OCTNY New York Coffee Festival 19–20LONDON,ENGLANDOCT Coffee InnovationShopExpo 27–30MELBOURNE,AUSTRALIASEP InternationalMelbourneCoffeeExpo 23–25WARSAW,POLAND World of CoffeeSEATTLE,JUN7–8WA Coffee Fest OCTWANT 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
THE VIEW { Continuing
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What is important to me in coffee at the moment is creating a sustainable value chain that allows us to enjoy coffee for generations to come. But, of course, the only way for this to be achieved is to decommodify coffee and make a purchase according to traditional business practices, which involve taking the cost of production into account and creating consistent margins and a level of cost forecasting.
Coffee Fest will be in Chicago this month. I will be there to give a few speeches to the next crop of entrepreneurs entering the coffee game or those already in it looking to upskill to best whatever challenges may be waiting for them. I always enjoy speaking at Coffee Fest because interacting with a crowd of people that are highly focused and enthused to be in the coffee business is always exciting. Many more newcomers attend this show looking to learn and be a part of the coffee community. I always see it as an opportunity to influence people new to the industry and pass on the values I care about in coffee.
COFFEETALK MAGAZINE
The next aspect of coffee I feel is essential to protect is community. The coffee community has always been an eclectic mix of people from various backgrounds with a multitude of skills that all decided to agree on at least one thing – what to drink. the -41.2710849,173.2836756Magazine
Cycle } JAKE LEONTI CoffeeTalk
On June 24, I will be speaking on Content Marketing in one class and Menu Creation in another. These are two vital subjects to any coffee busi ness, whether you are a wholesaler or retailer. Whether we like it or not, you are involved in marketing if you own a business. This is the way the game is played now. Our personal brands and social media feeds are the windows to businesses and inform many of the customers purchasing decisions. Menu creation is about more than ingredients. But, again, it goes back to the brand and understanding your customer and their wants and needs. It’s about understanding what you are capable of and how to give the customer what they are
COLD BREW ISSUE | 2022WWW.COFFEETALK.COM { 7 } asking for by creating an experi ence they cannot get elsewhere. In this issue, we offer some new ideas on how to make iced coffee and how the market is evolving. We have recipes submitted from Breville and Monin that will suit the purist or the sweet tooth coffee drinker. We also have a contribution on sustainability from Bill Fishbein, which is the more important conver sation to have. I hope you enjoy it.
This is why I continue to speak at events, write articles, and interview people I respect. It is simply to keep the community together by sharing stories that unite us and help support the businesses that our industry relies on to succeed.
The cold coffee market has con tinued to explode over the last year. RTD cold brew is leading the way with a 25 percent year-on-year increase. 57% of that growth comes from North America alone. Cold brew has been on grocery shelves for a while now, so the new growth is being seen by more innovations and different segmentations within the cold coffee category. Cold-brew alone is no longer the only name in RTD. Snapchill from Elemental Beverages, which we reported on last year, has contin ued to grow as well as Cometeer coffee which comes in a frozen puck, also continues to grow. We have also seen a lot of growth in the home cold brew category during the pandemic, with some instant coffee contributions coming from the Dalgona TikTok craze. All this points to the fact that people, Millenials specifically, love cold coffee, and it doesn't have to take 20 hours to make anymore.
1. Grinder – this is essential to all coffee making if you genuinely care about the process and leveraging the best result. If you are brewing in a café, it is always best to grind fresh, especially if you are not brewing cold. Fresh grind is imper ative if you are brewing hot over ice or going through a rapid cooling system. If you are brewing cold, fresh is better but not essential. The nature of cold brewing allows a lot of latitude when it comes to freshness. As long as the coffee has been sealed, it is acceptable to use pre-ground packs if it gets brewed right after opening. The good news for cold brewing is that it does not require precision grinding. You can quickly get away with a Bunn G3 grind unless you are brewing on an industrial level; then, we open up a whole new category. If you are brewing hot, then more precision will be required. You would do well to use a Mahkonig or Ditting grinder for nuanced coffees. If you are brewing at home, you will be happy to know that Hemro will be releasing a new line of home grinders capable of seriously up your brewing game.
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JAKE LEONTI | CEO OF F+B THERAPY AND EDITOR-IN-CHIEF, COFFEETALK MAGAZINE
2022 | COLD BREW ISSUE COFFEETALK MAGAZINE{ 8 }
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2. Coffee Options – Cold brew was king for a solid ten years when it came to cold coffee. Again, due to the extraction process and lack of acidity in the final product, you could use fewer quality coffees to produce a delicious, sweet cup. With recent innovations in cold brewing and flash chilling, capturing flavor nuance in a cold coffee is possible. ESSENTIALS Non-Essentials
HERE ARE THE NEW RULES FOR COLD BREW ESSENTIALS.
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COLD BREW 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 These innovations open the door to every great coffee in the world to show off its cold side. On the other hand, the consumer tendency toward sweetness and convenience also opens the door to instant coffee.
3. Hurry Up and Chill Out – Whether you are brewing hot or cold, you eventually need to chill your coffee out. The "chilling" seems to be the space with the most innovation at the moment. Cometeer, which we reported in 2021, completely flash-freezes their coffee to a chilly –321 degrees to capture the flavor. Meanwhile, Snapchill takes a hot brewed coffee from 140 degrees F to 40 degrees F in 60 seconds. These processes allow the volatile aromat ics and acidity found in hot coffee to be captured in an iced coffee with remarkable accuracy. Time was always the one major caveat that held cold brew back. The patience, space, and discipline required to brew a bucket of coffee over the course of 12 to 24 hours are too high of a price. The added shelf-life and incredible sales made this zero waste product very attractive to retailers and bottlers. The viability is why everyone has been trying to solve the time issue since it began. Hot brew cooling down brings the brew time back to a palatable four to six minutes; however, it still doesn't taste like cold brew. If you want a cold brew flavor and texture in a shorter period, you have to try Brew Bomb. Their brewing method in a single stream with room tempera ture water cuts the brew time down to 2 to 4 hours with a truly cold brew experience.
4. Bulk It Up – as cold brew and iced coffees become more and more popular, the audience grows. That growing audience wants more than just a wake-up call; their breakfast and protein fix blended all-in-one. Functional ingredients have been growing in a big way for years, and cold brew coffee has become the host product to carry them to the next generation. So, don't think that just having nitro and regular cold brew is enough. Be prepared to stock protein, mushroom, and immunity boosters to be included in the daily Cold-breworder. is here to stay, and nitro has shown that it is more than just a trend. The only thing that is changing is the audience which has grown so large that cold brew and iced coffees are evolving at an incredible pace.
Pour in a circular motion the size of quarter until your weight reaches 250g and wait for most of the water to drain before all the water leaves the bed of coffee, continue pouring until you reach the total weight of 350g
2022 | COLD BREW ISSUE COFFEETALK MAGAZINE{ 10 } • Once the drips stop, add 150g of ice to a carafe and pour the hot coffee directly over This will create enough thermal mass to create the ideal dilution while simultaneously chilling your beverage. If you prefer to add cream or another condiment, reduce your total ice to just 50-100g to create a slightly higher strength. Enjoy! DRIP/ICED COFFEE { by Breville } MATTHEW DAVIS | BREVILLE'S US PRODUCT EXPERT – COFFEE Recipe provided by Matthew Davis, Breville's US Product Expert – Coffee. DRIP/ICED COFFEE My go to is always making a crisp glass of coffee that resembles the same flavor profile if it were brewed hot. TO DO SO Brew a pour over using the following recipe • 30g coffee (ground medium fine, same as a regular pour over) • Split your ratio of hot water with 70% water (205F) and 30% as ice 350g water 150g ice • Give the coffee a slow introduction to the hot water with a “bloom” of roughly 60g and wait 30-45s •
COCONUT COLD BREW COLD BREW CHOCOLATE SODA INGREDIENTS 3 oz. cold brewed coffee 2 pump(s) Monin Coconut Concentrated Flavor 2 oz. coconutunsweetenedmilk Glass: Tall/Pint Garnish: toasted coconut, whipped cream Glass Size: 16 oz. 1.INSTRUCTIONS Fill serving glass full of ice. 2. Pour ingredients into serving glass in order listed. 3. Add garnish and serve. INGREDIENTS 3/4 oz. Monin Dark Chocolate Syrup 3 oz. cold brewed coffee Top with: 1 oz. club soda Glass: Specialty Garnish: cinnamon stick Glass Size: 16.5 oz. 1.INSTRUCTIONS Combine ingredients in shaker in the order listed, except sparkling beverage. 2. Cap and shake vigorously. 3. Strain into chilled serving glass. 4. Top with sparkling beverage. 5. Garnish. What to do with the cold brew once you make it...
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COLD BREW ISSUE | 2022WWW.COFFEETALK.COM { 11 } 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 FREE SUBSCRIPTIONS FOR INDUSTRY MEMBERS CHOOSE A SUBSCRIPTION THAT WORKS FOR COFFEETALK.COM/SUBSCRIBEYOU
1) If we in the north are in any way involved in the data analysis, let alone the results, the entire exercise will be riddled with the conflicts
The article in Coffee Talk Magazine, “Ensuring Sustainability,” by Grayson Caldwell, sheds light on one of specialty coffee’s most egregious deficiencies that have been hidden in plain sight for decades: the inexcusable inability of specialty coffee to make a credible effort on behalf of coffee producers - who are the foundation upon which the entire trade is built - to earn a living wage. On a positive note, Grayson points to the digitally oriented, data driven, Verified Living Income (VLI) partnership between Heifer International, Bellwether Coffee, and Sustainable Harvest and the effort to liberate coffee producers from the role of “price takers” in a global trade that sets the price for producers to “take.”
ENSURING SUSTAINABILITY { A People-Centered Partnership } BILL FISHBEIN | EXECUTIVE DIRECTOR, THE COFFEE TRUST 2022 | COLD BREW ISSUE COFFEETALK MAGAZINE
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Grayson accurately reports the failure of specialty coffee’s so-called efforts to improve coffee producers’ income, which has been dwindling for more than a generation. The specialty coffee trade has long acknowledged that paltry payments to producers threaten the livelihoods of producers and threaten the sustainability of specialty coffee itself. The hand-wringing that has accompanied the acknowledgment has largely remained the same. It is hardly surprising that simply talking about paying higher prices to produc ers has not resulted in actually paying higher prices to producers. However, the Verified Living Income (VLI) effort is not idle talk. It’s a serious effort to do something about this long-stand ing blight on specialty coffee. That said, I would encourage VLI to use a less data-driven approach in favor of a more people-driven approach. It never ceases to amaze me how much data drives our efforts at origin. No matter how often we learn how differ ent one producer is from another and no matter how many times we realize that each micro-climate holds within it its own unique characteristics, we still try to establish some common formula to solve one issue for all farmers. No matter how much data we collect, we cannot possibly determine a one-size-fits-all Living Income for all producers. There are a number of reasons for this. Here are two:
Who better to be a frontline partici pant and leader? The Specialty Coffee Association (SCA)! What a goal for SCA, the global coffee association, to spearhead an international marketing campaign informing consumers that the price of coffee is finally going to rise incrementally so farmers can survive and consumers can continue to enjoy specialty coffee. And who better to convince the SCA that it is in their interest to undertake a serious campaign towards a real living wage for producers? The original VLI stakeholders themselves - Bellwether Coffee, Heifer International, and Sustainable Harvest. They are already committed to the goal. The SCA’s international campaign could then complement a Barista Guild Campaign, a focused and concerted campaign like the SCA’s, but with a more intimate, over-thecounter,
THE STRATEGY: It is reasonable to assume that a 50-50 split among all participating produc ers and merchants may not be possible right away. So, merchants would state the 50-50 goal and a timeline for getting there. Each merchant may state a different formula, such as, say, ten years at 10% per year. From time to time, adjustments may need to be made to the timeline of the 50-50 partnerships. These adjustments would be public, perhaps displayed on a thermometer-like graphic on social media or in stores, clearly articulating each merchant’s path toward their 50-50 For Farmers Goal.
THE DREAM (What is the use of a goal if it’s not attached to a dream?): Specialty coffee wholesalers and retail ers split their gross profits equally with producers, 50-50 like true part ners. Call it something like 50-50 For Farmers. Gross profits on coffee beans and coffee beverages sold would be cal culated with half the gross profits sent back to the producers. Wholesalers and retailers pay their expenses out of their half of the gross profits. Producers pay their expenses out of their half of the gross profits. It’s a partnership. Here’s how to get there.
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It stands to reason that consumer prices would increase in order to accommodate reasonable profits for producers and merchants. But those prices would increase slowly so as not to overwhelm consumers with a vast increase all at once. Consumer prices would increase incrementally at a rea sonable pace until both producers and merchants could earn a living wage.
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2) Producers need more income. We know this already without any further data. How much income they need is none of our business - no more than our income is any of their business, although those figures would surely raise a few producers’ eyebrows. Specialty coffee’s lucrative profits are earned here in the States and in other more economically advanced nations. Paltry producer profits (otherwise known as losses) are earned at origin. We so often refer to producers as our partners. How about a genuine “we’re in this together” partnership? It doesn’t require the digital world to lift a finger to walk the talk toward a living wage for producers. Consider the following non-datadriven approach toward the same goal. It’s just one of many possible people-driven approaches, and all it requires is getting out of our data-laden mindset and recogniz ing that this issue could have been resolved years ago, long before all this data was accessible anyway.
Andisateredmovement,andSCAI’mallpaltrypremiumsthatforhidingthelivingoverandandchampionships,neverthelong-standingmakesexpenseWhenwillraisespecialtyIfhasprovidedations,Theactingcommunication,up-close-and-personalstrategicallyinterwithconsumersfacetoface.messageissimple.Forgenerspecialtycoffeehasneverproducersalivingwage.Itnowreachedabreakingpoint.thereisnotenoughincomeincoffeeforproducerstotheirfamiliesindignity,therebenomorespecialtycoffee.qualityinthecupcomesattheofqualityoflifeatorigin,itamockeryofspecialtycoffee’sassociationwithwordquality.SpecialtyCoffeeceasestocelebrateitselfwithawards,parties,personalizeddesignsoneacheveryespressodrinkthatpassesthecounter.Butbysweepingaincomeforproducersunderrug,specialtycoffeehasbeenthetruthandrunningcoverlargechainsandindependentshavemerelybeenaddingpaltryforproducersontopofaC-price.Ibelievethatwecanbeapartofameaningfulchange.hopefulthatbyincorporatingtheandBaristaGuildwiththeenergyenthusiasmreflectedintheVLIputtingapeople-censtrategyinplacetoestablishtrueLivingIncomeforproducerspossible.Infact,it’sessential.there’snotimetolose.
Consumers have been keeping pace with specialty coffee’s increased prices for the last 35 years. The specialty coffee trade was founded on higher consumer prices. For over a gen eration, coffee prices have steadily increased due to the increased price of labor, rent, utilities, insurance, trans portation, etc. While consumer coffee prices have risen steadily to cover these additional costs, producer prices have essentially remained the same. When a serious Fair-Trade cam paign was established, consumers were easily convinced to pay higher prices for Fair-Trade coffee. So, undertake a serious VLI Campaign.
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The 8” (203.2mm) diameter high-volume cable conveyor can be customized to move your specialty materials with virtually zero breakage. Examples include whole bean roasted coffee, ground, soluble, and green coffee. These systems are designed to handle high volume and can operate on multiple planes with the same gentle conveying as our smaller diameter tube, cable, and disc systems. Similar to Cablevey’s smaller diameter tube systems, the interior of the 8” system is designed to meet your swab-test standards and offers a variety of cleaning elements and an internal mini-inspection camera. Jake Leonti be content marketing how CoffeeTalk
2022 | COLD BREW ISSUE COFFEETALK MAGAZINE{ 14 } ANNOUNCEMENTS COFFEE AUCTION COMING SOON! Grounds for Health’s Coffee Auction is open for bidders! Our annual auction rallies the coffee community to support women’s health services in coffee-growing communities— including our current programs in Ethiopia and Kenya. 100% of the proceeds from this event go directly to support Grounds for Health. From producers to roasters, importers to retailers, the Grounds for Health Auction brings together the coffee industry in a powerful way. Check out the world-renowned beans we have on tap this year and register today! { gfauction . org } CABLEVEY CONVEYORS HIGH-VOLUME SOLUTION
will
teaching three classes. One on
and
{ cablevey .com } CLASSES AVAILABLE AT COFFEE FEST June 24–25 at Coffee Fest in Chicago, Editor-in-Chief
grew its online audience. Another on Food and Beverage Menu Development and a paid class on Barista Skills: Espresso. Come visit Jake at the show. { jake@coffeetalk .com } 41.29634,-92.64496Cablevey Grounds for 44.4374044,-73.0689621Health CoffeeTalk -41.2710849,173.2836756Magazine
The mythology of the EK has been lauded and passed down and transferred from barista to barista year after year. You will also often see the Mahlkönig Guatemala grinder or Ditting KR1203 or K804, in every SCA or Q Grader lab worldwide. These are the hall marks of a quality coffee operation dedicated to excellence. The only problem was that sometimes it was hard to get your hands on one.
Additionally, Hemro Group has opened its distribution to five primary distributors in the US, which will make their products, including the iconic EK43 and the newest E80S Grind-by-Weight, more accessible.
Well, Hemro noticed and decided to do something about it. Hemro Group is the parent company that owns the Mahlkönig, Ditting, Anfim and HeyCafé brands. Four of the world's best performing precision grinders are all under the same ownership, and they decided to build a flagship North American office located in Seattle, WA. In the Georgetown neighborhood, Hemro is in the historic original Rainier Brewery Bottling Plant building. The new space includes a training lab, product showroom, and demo space for all four brands.
The new office will allow Hemro to support its distributors with addi tional stock for parts and inventory.
To contact a distributor, please find the list of the five primary US dis tributors of Mahlkönig products:
black-rabbit-service-dealer-biohttps://www.mahlkoenig.de/pages/IG@blackrabbitservicesales@blackrabbitservice.comwww.blackrabbitservice.com CONGRUENT SERVICES (MIDWEST & SOUTH) services@congruentco.comwww.congruentco.com { congruent-services-dealer-biohttps://www.mahlkoenig.de/pages/IG@congruentservices THE ESPRESSO SPECIALIST (NORTHEAST) espresso-specialist-dealer-biohttps://www.mahlkoenig.de/pages/IGmagnus@theespressospecialist.comwww.theespressospecialist.com@theespressospecialist GH GRINDING & BREWING SOLUTIONS INC. (NATIONAL) pages/ghgbs-dealer-biohttps://www.mahlkoenig.de/IGsupport@ghgbs.comwww.ghgbs.com@ghcoffeesolutions VISIONS ESPRESSO SERVICE (NATIONAL) theirvisitdistribution"Forvisions-espresso-dealer-biohttps://www.mahlkoenig.de/pages/IG@visionsespressosales@visionsespresso.comwww.visionsespresso.comacompletelistofMahlkönig'spartnersglobally,mahlkoenig.deanduseDistributorSearchtool." HEMRO GROUP OPENS NORTH AMERICAN OFFICE IN SEATTLE { Mahlkönig, Ditting, Anfim & HeyCafé Parent Company Centralizes Offerings } JAKE LEONTI | EDITOR-IN-CHIEF, COFFEETALK / CEO F+B THERAPY Sponsored Content
Though Hemro Group is headquar tered in Switzerland, all Mahlkönig and Ditting grinders and burrs will continue to be produced in their biggest production site in Hamburg, Germany. The new Seattle office will serve as a space for the coffee community to come together. The lab will offer training on maintenance, product use, and technical service.
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To catch a look at the fantastic space, including exposed brick walls, hardwood floors, and mile-high ceilings, you should stay tuned for the forthcoming grand opening event in October, during the week of Seattle Coffee Fest. Hemro will be the Hometown sponsor for Coffee Fest, and you can be sure that this is one work party that will not feel like a grind.
We all know and love the Mahlkönig EK-43. This iconic grinder has become synon ymous with specialty coffee and the "chain without a name." The idea was that every specialty coffee shop had to include a specific line-up of equipment, including Marzocco Linea, EK-43, Fetco brewer, and likely an Acaia scale.
US PARTNER NETWORK BLACK RABBIT SERVICE CO (NATIONAL)
