Cafe Europa No. 33

Café Europa Voice of the Speciality Coffee Association of Europe No. 33 • June 2008 Talerør for the Speciality Coffee Association of Europe Nr. 33 • Juni 2008

www.scae.com

The first cup Some time in the past, people began to draw up lists of anniversaries, and so, depending on where you live and what you read, the 10th anniversary is, traditionally, the tin or aluminium anniversary.

For us at SCAE, of course, it’s a coffee anniversary.

We gather in Copenhagen to celebrate ten years in which we have grown to 1,200 members in 77 countries, We celebrate the educational programmes we have launched, the standards we have promoted, the relationships we have fostered, the competitions we have created amd the converts we have won. We celebrate the growers, the processors, the exporters, the importers, the roasters, the equipment manufacturers, the cafés and restaurants, baristas, brewmasters and consumers with whom we make common cause. We celebrate the coffees we love so dearly.

So, it's ‘Happy 10th Anniversary’ to SCAE, to all of you, to all of us. Join in celebrating our ten years of achievement, and, most of all, our future.

Charles Prager

In this issue • I dette nummer Speciality coffee in Denmark . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Specialkaffe i Danmark Denmark's WBC winners - How do they do it? . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Hvordan Danmark har produceret så mange vindere Naked portafilters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Bundløse portafiltre SCAE at Caffè Culture show in London . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 SCAE på Caffè Culture-udstillingen i London Iceland's coffee scene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Kaffescenen i Island Controlling water cycle times: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 understanding pulse brewing, pre-infusion and bypass Regulering af vandets gennemløbstid: forståelse af 'pulse'brygning, pre-infusion og bypass Saluting our four outgoing world champions . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Hyldest til vore fire afgående verdensmestre Coffee borealis - speciality coffee in Sweden . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Borealis kaffe - specialkaffe i Sverige A barista's guide to milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Baristaens guide til mælk Norway and speciality coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 Norge og specialkaffe Finland - home to the world's biggest coffee drinkers . . . . . . . . . . . . . . . . . . . . . .52 Finland - hjemsted for verdens største kaffedrikkere Round-up of international news . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 Oversigt over internationale nyheder Coffee calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Kaffekalender Index of advertisers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Indeks over annoncører

Wonderful Coffee - Show Catalogue . . . . . . . . . . . . . . . . .55 Wonderful Coffee - President's welcome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56

Editor

4-day Schedule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Conference Programme - Times • Topics • Speakers . . . . . . . . . . . . . . . . . . . . . . . .64

Den første kop

Workshop Programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Quick guide to the 2008 Championships . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 Floorplan

En gang i fortiden begyndte folk, at lave lister over jubilæer, og derfor, afhængigt af hvor du bor og hvad du læser, er 10. års jubilæet traditionelt et blik- eller aluminiumsjubilæum. For os hos SCAE, er det selvfølgeligt et kaffejubilæum.

Vi samles i København for at fejre 10 år, i gennem hvilke vi er vokset til 1.200 medlemmer i 77 lande. Vi fejrer de uddannelsesprogrammer, som vi har lanceret, de standarder, vi har fremmet, de forbindelser, vi har fostret, de konkurrencer, vi har skabt, og de omvendte, som vi har vundet. Vi fejrer de dyrkere, forarbejdere, eksportører, importører, risterier, udstyrsproducenter, caféer og restauranter, barista´er, brygmestre og forbrugere med hvem vi har gjort fælles sag. Vi fejrer de kaffer, som vi elsker så højt.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Exhibitors A-Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Copenhagen… in a few hours? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 Thanking our sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .88

Café Europa No. 33, June 2008 © Copyright 2008, Speciality Coffee Association of Europe Café Europa (Print) ISSN 1752-8429 Café Europa (Online) ISSN 1752-8437 Cover: Christian Alsing, ‘Cafe Life in Copenhagen’ (courtesy of Wonderful Copenhagen) Printed in England at the Gemini Press, Shoreham-by-Sea

Så det er et ‘Glædeligt 10 års jubilæum’ til SCAE, til alle Jer, og til alle os. Kom og vær med til at fejre vore ti års bedrifter, og mest af alt, vor fremtid.

Address all correspondence to: SCAE Secretariat, Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex CM3 4HF, United Kingdom.

Tel.: + 44 (0)1245 426060 Fax: + 44 (0)1245 426080 E-mail: secretary@scae.com

Charles Prager

www.scae.com

The Speciality Coffee Association of Europe is a company limited by guarantee registered in United Kingdom, Co. Reg. No. 3612500. Copies of the SCAE bye-laws are available from the Secretariat. VAT Reg. no. GB 894 2009 15.

Views expressed in Café Europa do not necessarily represent those of its Editor, the Information Committee or the Publisher, the Speciality Coffee Association of Europe. Articles and contributions by members are invited; please contact the Editor.

Information Committee: Colin Smith (Chairman), Hugh Gilmartin, Charles Prager, Michael Segal, Jens Henrik Thomsen, Mick Wheeler Editor: Charles Prager • E-mail: editor@scae.com Advertisement Manager: Jens Henrik Thomsen Tel.: + 44 (0)1245 426060 Mobile: +44 (0)7775 504594 E-mail: jh.thomsen@scae.com

Redaktør

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 •1•

Nordic coffee cultures Nordiske kaffekulturer

Danish National Coordinator SØREN STILLER MARKUSSEN reports

Den danske nationale koordinator SØREN STILLER MARKUSSEN beretter

Speciality coffee in Denmark Specialkaffe i Danmark Consumption patterns Denmark has a long tradition of having one of the world’s highest per capita rates of coffee consumption – primarily filter drip coffee – and it now seems that espresso coffee is finally about join the party.

Coffee is now everywhere.

We drink it short, tall, dark, light or however it suits us. We drink it at home, at work, on the go, or to drink on the premises.

It’s on the internet, where people are exchanging knowledge internationally, learning more about origins, varieties, sustainability and traceability.

Based upon a SCAE-supported survey of 5,000 people conducted by public/private initiative Kaffeklubben, figures show that some 85.6% of the Danish population are coffee drinkers. Three out of four people drink more than four cups a day, with men being the biggest consumers.

When it comes to drinking lattes and cappuccinos, however, women are in the lead, with men preferring to drink espresso (or cortados or macchiatos) rather than the milkier espressobased coffee beverages.

At home, the most common methods for preparing coffee are filter drip brewing or the French press, and the most popular origins are Brazil, Colombia and Java. At the same time, however, sales of home espresso equipment have exploded, along with demand for advanced technology equipment and speciality espresso coffee. Another development in the market has been a

Photo: © Christian Alsing/Wonderful Copenhagen

For many years, fine coffee, like fine wines before it, was mainly enjoyed by specialists and enthusiasts. Only recently has coffee really begun to gain the kind of consumer awareness won by wine over the past few decades. Growing awareness about coffee on the part of consumers has helped to spur demand not only for higher quality, but also for sustainability from bean to cup. In the past three years, we have seen a large increase in the importance attached to coffee quality and knowledge about its origins on the part of both consumers and retailers.

Tilsyneladende er specialkaffen i Danmark ved at gennemføre sin egen revolution, stærkt understøttet af fremskridtene på barista-fronten, samt af en stigende opmærksomhed og udveksling af viden blandt både passionerede kaffeelskere og det almindelige publikum.

Kaffe findes nu overalt. Vi drikker den i små kopper, store kopper, lys, mørk, eller hvordan det nu passer os. Vi drikker den hjemme, på arbejdet, undervejs eller på caféerne. Den er på internettet, hvor folk udveksler viden internationalt, og derved lærer mere om oprindelse, varianter, bæredygtighed og mærkning.

I mange år blev fin kaffe, som fine vine inden den, hovedsagligt nydt af kendere og entusiaster. Blot for nyligt er kaffe virkeligt begyndt, at blive genstand for den slags forbrugerkendskab, som vine har haft i de seneste årtier. Øget kendskab til kaffe fra forbrugernes side, har hjulpet med til at anspore efterspørgsel efter ikke blot højere kvalitet, men også bæredygtighed fra bønne til kop. I de sidste tre år, har vi set en stor forøgelse af den betydning, der tillægges kaffens kvalitet og kendskabet til dens oprindelse, blandt både forbrugere og detailhandlere.

Forbrugsmønstre Danmark har en lang tradition for at have et af verdens største kaffeforbrug pr. indbygger – primært filterkaffe – og nu ser det ud til, at espressokaffe endeligt er ved, at komme på banen.

Baseret på en SCAE-støttet undersøgelse af 5.000 personer, gennemført af det offentlige/private initiativ Kaffeklubben, viser tallene, at omkring 85,6% af den danske befolkning er kaffedrikkere. Tre ud af fire personer drikker mere end fire kopper om dagen, med mændene som de største forbrugere.

Når det kommer til at drikke ”latter” og cappuccino´er, er det imidlertid kvinderne, som fører, hvor mændene foretrækker at drikke espresso (”cortados”´ eller ”macchiatos”) i stedet for de mere mælkefyldte espresso-baserede kaffedrikke.

I hjemmet er den mest almindelige måde at tilberede kaffe på filterbrygning eller den franske stempelkande, og de mest populære oprindelsessteder er Brasilien, Columbia og Java. Samtidigt er salget af espressoudstyr til hjemmet imidlertid eksploderet, sammen med efterspørgelsen efter avanceret, teknologisk udstyr og særlig espressokaffe.

En anden udvikling på markedet har været en bevægelse henimod økologiske, Fairtrade og direkte handlede kaffer.

I de større og mellemstore byer, er kunderne meget loyale overfor deres foretrukne risterier eller detailforhandlere af specialkaffe. Særtilbud på nedsat kaffe tiltrækker kun 27,9% af kaffekøberne.

De største risterier i andet er Peter Larsen Kaffe, Frellsen og Merrild (Douwe Egberts). Mindre risterier er blandt andre Estate Coffee og Kontra Coffee. Udenlandske risteriers mærker omfatter Gevalia og Löfbergs Lila, begge fra Sverige, samt de italienske mærker Illy, Segafredo og Lavazza.

Mikroristerier – såsom Kaffekollektivet og Risteriet – begynder nu også at skabe et navn for dem selv.

Espresso-based drinks are gaining in popularity Espresso-baserede drikke stiger i popularitet

Indenfor kaffebarer, er den førende kæde Barresso, som findes på næsten ethvert gadehjørne rundt omkring i landet, og tilbyder et næsten endeløst udvalg af kaffedrikke.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 •2•

Photo: © Christian Alsing/Wonderful Copenhagen

I

t seems that specialty coffee in Denmark is about to make its own revolution, supported strongly by advances on the barista front, and by an increasing awareness and sharing of knowledge among both coffee aficionados and the general public.

Photo: © Christian Alsing/Wonderful Copenhagen

Forvirring på markedet Selv om kaffeoplysning og kendskab er blevet forbedret i de seneste år, er der stadig nogen forvirring omkring hvad specialkaffe egentligt er. Ofte tror forbrugerne at, hvis kaffen er mærket som økologisk eller bærer anden certifikation eller logo, så er den, som følge heraf, en specialkaffe. Vi ser nu detailhandlere mærke deres kaffe med fiktive kvaliteter som f.eks. ’AAA’ eller ’Super AA’, med utvivlsomt flere ’A’er til følge. Selv om dette ikke er noget at glæde sig over, afspejler det kundernes stigende tørst efter værditilført kaffe af høj kvalitet.

Vigtigheden af at betale en rimelig pris til kaffedyrkerne, opbygge langvarige forbindelser til dem, og støtte bæredygtig produktion, er klart stigende. Både detailhandlere og forbrugere har en reel interesse i dette. Men det spørgsmål, der står tilbage, er hvorvidt den måde, som kaffen markedsføres på reelt giver forbrugeren det fulde billede af hvad specialkaffe virkeligt er.

Relaxing in Copenhagen Afslapning i København move towards organic, Fairtrade and directly traded coffees.

In the larger and medium-size cities, customers are very loyal to their favourite speciality coffee retailers or roasters. Special offers of discounted coffee only attract 27.9% of coffee buyers.

The major roasters in the country are Peter Larsen Coffee, Frellsen, and Merrild (Douwe Egberts). Smaller roasters include Estate Coffee and Kontra Coffee. Foreign roaster brands present include Gevalia and Löfbergs Lila, both from Sweden, and Italian brands Illy, Segafredo and Lavazza.

Microroasters – such as the Coffee Collective and Risteriet – are also now beginning to make a name for themselves.

On the coffee bar front, the leading chain is Baresso, present on almost every street corner around the country and offering an almost endless variety of coffee beverages.

Confusion in the market Even though coffee information and knowledge has been improving in recent years, there is still some confusion over what speciality coffee actually is. Often the consumer believes that, if a coffee is labelled organic or bears some other certification or logo, it therefore follows that this is a speciality coffee. We are now seeing retailers labelling their coffee with imaginary grades such as ’AAA’ or ’Super AA’, with undoubtedly more ’A’s to follow.

While this is no laughing matter, it does reflect consumers’ increasing thirst for high quality, value added coffee.

The importance of paying a fair price to coffee growers, building long-term relationships with them and supporting sustainable production is clearly increasing. Both retailers and consumers have a real interest in this. But the question remains as to whether the way coffee is being marketed is really giving the consumer a full picture of what speciality coffee really is.

SCAE i Danmark Den danske afdeling af SCAE har været aktiv med at fremme specialkaffe, lige siden den blev dannet af to pionerer, Jens Nørgaard fra Café Europa og Søren Sylvest fra Estate Coffee, i år 2000. Vi har nu 40 medlemmer, og den nationale barista-konkurrence er blevet hovedplatformen til fremme af kaffekvalitet baseret på ’bønne-til-kop’-filosofien, samt til at kommunikere dette ud til forbrugerne. Gennem årene har vi organiseret forskellige kurser for medlemmerne, og har også arbejdet tæt sammen med Alliance for Coffee Excellence om at præsentere de allerbedste kaffe for medlemmerne ved særlige begivenheder.

I løbet af de otte år, vi har eksisteret, er det lykkedes os at få fire WBC-verdensmesterskaber, og i de seneste tre år har vi arbejdet henimod Wonderful Coffee 2008. Vi er meget stolte af, at være værter for denne begivenhed - og håber at vi kan leve op til Jeres forventninger, idet vi byder Jer varmt velkommen til Danmark.

SCAE in Denmark The Danish SCAE chapter has been active in promoting speciality coffee since it was formed by two pioneers, Jens Nørgaard from Café Europa and Søren Sylvest from Estate Coffee, in 2000. Our membership now consists of 40 members, and national barista competitions have been the main platform for promoting the ‘bean-to-cup’ philosophy of coffee quality and communicating this to consumers.

Through the years, we have organised various courses for members and we have also worked closely with the Alliance for Coffee Excellence to present top coffees to members at special events.

During our eight-year history, we’ve managed to have four WBC world champions, and for the past three years we’ve been working towards Wonderful Coffee 2008. We are very proud to be hosting this event and hope we can live up to your expectations, wishing you a warm welcome to Denmark.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 •4•

World Barista Championship Barista-verdensmesterskab

CHARLES PRAGER wonders how Denmark has produced so many WBC winners

How do they do it?

To try and find the answer, I talked first to Jens Nørgaard, owner of the coffee bar Café Europa in Copenhagen, and asked him what the secret was.

Without hesitation he replied, “The secret is that there’s always been a team.” He explained that when he started his business in 1989 with his father Jørgen and brother Mads, from the outset they wanted to create a world-class café. In 1999, for the first Nordic barista championship, Jens travelled to Oslo in a group that included Martin Hildebrand, Kurt Dalsgaard, Lasse Thielfold, Tina Scheftelowitz, Thomas Valentin, Jens Henrik Thomsen and Søren Sylvest. At the time, Nørgaard recalls, “we didn’t understand what was going on.

I think we drank more gin and tonics than coffee. But we saw one of the Norwegians – Morten Aarnes – pouring four rosettas, one right after another, and thought, ‘OK! That’s interesting!’ That first group of people who travelled to Norway were a very good team of people who knew each other and were colleagues, even though some were working in different companies.”

Nørgaard and Sylvest started the Danish chapter of SCAE and held the first Danish cham-

pionship in 2000. Martin Hildebrandt placed second but represented Denmark at the first WBC in Monte Carlo, as the national winner couldn’t go. When Martin came in third, Nørgaard says, “Jens Henrik Thomsen and I (his team) were delighted. But when he called home with the good news, his eldest son said, ‘Dad, you’re always losing!’

So when we got back, Martin started training, and then he won the championship in 2001.”

For training, he says, “our secret is to have more a less a yearly plan for people who want to compete, setting out what needs to be achieved and what point, and implementing this strictly. The point is also

Hvordan gør de det?

I de otte barista-verdensmesterskaber, som er afholdt siden den første konkurrence i Monte Carlo, har Danmark haft fire vindere.

Hvordan fortsætter et land med en befolkning på noget under 5,4 millioner, et land hvor filterkaffe traditionelt har domineret, og et land hvor espresso og espresso-baseret kultur kun er relativt nyimporteret, med at skabe vindere i den stadigt hårdere konkurrence, hvorimod Italien, espresso´ens hjemland, endnu ikke har gjort det? Hvordan gør de det?

For at forsøge at finde et svar, talte jeg først med Jens Nørgaard, ejer af kaffebaren Café Europa i København, og spurgte ham, hvad hemmeligheden er. Uden tøven svarede han, “Hemmeligheden er, at der altid har været et team”. Han forklarede, at han startede sin forretning i 1989, sammen med sin far, Jørgen, og broderen Mads, ud fra det udgangspunkt at de ønskede, at skabe en café i verdensklasse. I 1999, rejste Jens til Oslo, til de første nordiske barista-mesterskaber, i en gruppe bestående af Martin Hildebrand, Kurt Dalsgaard, Lasse Thielfold, Tina Scheftelowitz, Thomas Valentin, Jens Henrik Thomsen og Søren Sylvest. På det tidspunkt, mindes Nørgaard, “forstod vi ikke, hvad der var ved at ske. Jeg tror, at vi drak mere gin og tonic end kaffe. Men vi så en af nordmændene – Morten Aarnes – skænke fire rosetta´er, den ene lige efter den anden, og tænkte ‘OK! Det er interessant!’ Den første gruppe af personer, som rejste til Norge, var et meget nært team, som kendte hinanden og var kollegaer, selv om nogle arbejdede i forskellig firmaer .”

Photo: Charles Prager

I

n the eight World Barista Championships held since the first contest in Monte Carlo, Denmark has provided four of the winners. How does a country with a population of somewhere under 5.4 million – a country where filter coffee has traditionally dominated and still does, a country where espresso and espresso-based culture is only a relative recent import – continue to produce winners in this increasingly competitive contest, whereas Italy, the birthplace of espresso, has yet to do so? How do they do it?

CHARLES PRAGER undrer sig over, hvordan Danmark har produceret så mange vindere

Four champions (clockwise from top left): Martin Hildebrandt, Fritz Storm, Troels Overdal Poulsen, Klaus Thomsen Fire mestre (med uret fra øverst til venstre): Martin Hildebrandt, Fritz Storm, Troels Overdal Poulsen, Klaus Thomsen

Nørgaard og Sylvest startede den danske afdeling af SCAE, og afholdt de første danske mesterskaber i år 2000. Martin Hildebrand blev nummer to, men repræsenterede Danmark ved de WBC i Monte Carlo, da den nationale vinder ikke kunne tage af sted. Da Martin blev nummer tre, sagde Nørgaard, “Jens Henrik Thomsen og jeg (hans hold) var henrykte. Men da han ringede hjem med den gode nyhed, sagde hans ældste søn, ‘Far, du taber altid!’

Så da vi kom tilbage, begyndte Martin træningen, og derefter vandt han mesterskabet i 2001.”

Med hensyn til træningen, siger han, “vores hemmelighed er, mere eller end mindre, at have en årsplan for de personer, som ønsker at konkurrere, der beskriver hvad der skal nås, og i hvilket omfang - og så nøje implementere dette. Pointen er også, at have en gruppe af personer, som diskuterer og snakker om tingene – om noget er rigtigt eller forkert, om en espresso eller cappuccino, eller signaturdrink, er god eller ej”.

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For Klaus Thomsen, the 2006 WBC winner in Berne, Denmark’s WBC victories have been, in a way, self-sustaining: “I think that, with Martin, Café Europa established a tradition of taking the WBC very seriously, and that you must dedicate yourself to it if you want to compete. So the level of competition in Denmark is very, very high.

So, in my own preparations for the Danish competition, I tried to raise the bar above the level of the previous year’s WBC winner. I think that’s the mentality that a lot of Danish baristas train with.”

Echoing these points, Fritz Storm, 2002 WBC winner in Oslo, says, “We’ve also been there from the beginning. And we’ve had an advantage in Scandinavia. We more or less invented the competition and probably have a good idea of how to compete in these events, how to pick what’s important not just in one’s performance but also in deciding what to talk about and how to talk. Also, for us, espresso is a luxury, but we also have the money to enjoy it and to look for answers. And we have a strong competition mentality.

When we compete, we do it to win. Also, here in Denmark, we’ve had a close group of people who like to talk together. Three of our WBC champions – Martin, Troels and myself – come from just one company. This helps a lot. I was on the sidelines when Martin won, Troels was on the team when I won, and Martin and I were there when Troels won. And I worked with Klaus Thomsen.” But Fritz also makes a point stressed by all the Danish winners, namely, that competitors need to master their narrative and technical performance so that their personality can show. In the end, he says, the most important element is “simply being yourself.”

Troels Overdal Poulsen, 2005 WBC winner in Seattle, wanted to use his WBC perfor-

Photo: courtesy of Café Europa, Copenhagen

Besides working at making his technical performance second-nature – rehearsing his moves, doing visualisation exercises and consulting a sports psychologist – Klaus trained to become the master of his presentation, which focused on the many, many hands involved in producing a perfect cup of coffee. The idea was to go beyond the purely technical aspects of competing and use the competition as a platform for getting across a message about coffee. This idea of having a narrative within which the espressos, cappuccinos and signature drinks are served has been a common element

for all the Danish WBC champions.

Amager Torv in Copenhagen at night, with Café Europa visible across the square Aften på Amager Torv i København, med udsigt til Café Europa hen over torvet

Photo: courtesy of Café Europa, Copenhagen

to have a group of people discussing and debating things – if something is right or wrong, if an espresso or cappuccino or signature beverage is good or not.”

Danish team members in Seattle at the 2005 WBC (from left): Martin Hildebrandt, Jens Nørgaard, Troels Overdal Poulsen (with trophy), Troels Vogel and Martin Munchow Danske holddeltagere WBC 2005 i Seattle (fra venstre): Martin Hildebrandt, Jens Nørgaard, Troels Overdal Poulsen (med trofæ), Troels Vogel og Martin Munchow For Klaus Thomsen, WBC-vinderen fra 2006 i Bern, har Danmarks WBC-sejre, på en måde, været selvforstærkende: “Jeg tror, at med Martin skabte Café Europa en tradition for at tage WBC meget alvorligt, og at du er nødt til at engagere dig i det, hvis du ønsker at deltage. Så konkurrenceniveauet i Danmark er meget, meget højt. Derfor forsøgte jeg, under mine egne forberedelse til den danske konkurrence, at hæve stangen til over niveauet for sidste års WBC-vinder. Jeg tror, at det er med den mentalitet, at mange danske barista´er træner.”.

Udover at arbejde på, at gøre sin tekniske præstation uovertruffen - ved at øve sine bevægelser, lave visualiseringsøvelser og konsultere en sportspsykolog – trænede Klaus i at beherske sin præsentation, som fokuserede på de mange, mange hænder, der er involveret i at lave en perfekt kop kaffe . Idéen var at gå bag om de rene tekniske aspekter ved konkurrencen, og bruge konkurrencen som en platform til, at udbrede et budskab om kaffe. Denne idé om at have en fortælling, i hvilken der serveres espresso´er, cappuccino´er og signaturdrinks, er blevet et fælles element for alle de danske WBC-mestre.

Samstemmende siger Fritz Storm, WBC-vinder fra 2002 i Oslo, “Vi har også været der fra starten. Og vi har haft en fordel i Skandinavien. Vi har, mere eller mindre, opfundet konkurrencen, og har sandsynligvis haft en god idé om hvordan man konkurrerer ved disse begivenheder, hvordan man vælger, hvad der er vigtigt i ens optræden, men også om hvad der skal tales om, og hvordan man skal tale. Espresso er også en luksus for os, men vi har også de penge, der skal til for at nyde den, og til at søge efter svar. Og vi har en stærk konkurrencementalitet. Når vi konkurrerer, gør vi det for at vinde. Endvidere har vi her i Danmark også haft en nær gruppe af personer, som kan lide at tale sammen. Tre af vore WBC-mestre – Martin, Troels og jeg selv – kommer fra bare ét firma. Det hjælper meget. Jeg var på sidelinjen, da Martin vandt, Troels var på holdet, da jeg vandt, og Martin og jeg var der, da Troels vandt. Og jeg har arbejdet sammen med Klaus Thomsen.

Men Fritz har også en pointe, som understreges af alle danske vindere, nemlig at deltagerne er nødt til, at mestre deres fortællingsmæssige og tekniske optræden, således at deres personlighed kan blive vist. Når alt kommer til alt, siger han, er det vigtigste element “ganske enkelt at være sig selv”.

Troels Overdal Poulsen, WBC-vinder fra 2005 i Seattle, ønskede at bruge sin WBC-optræden til at vise, hvordan vi kan sammenligne kaffe med fine fine, og skabte atmosfæren fra en luksusrestaurant, for at få sit budskab ud. Og for ham var al hans træn-

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mance to show how we can liken fine coffee to fine wine, and created the ambience of a luxury restaurant to get his point across. And for him, all his training was in pursuit of the best way to do this. Troels says, “Specifically, it’s about working out what kind of statement you want to put into 15 minutes, outlining the programme and then working on the physical elements – for example, what kind of cups to use. When all that is in place, then you can start rehearsing.”

When I asked Martin Hildebrandt, the 2001 WBC winner in Miami, why the Danes have been so successful, the first point he made was about teamwork. “From the very start, in 2000 in Monte Carlo, it was a team experience. We never thought of it as ‘me’ but as a team. We worked and practiced together. We want to pass on what we achieved to the next person. And in doing that, I think we have created a culture where we give away what we know, and we give feedback. In

some places I’ve visited, many baristas are very focused on themselves, but I don’t know if this is the way to achieve success. If you look at sports, wherever you look, successful performers, say Wayne Gretzky or Michael Jordan, needed the support of many people to rise to where they are.”

Most impressively, there has been a certain modesty of ambition to the efforts that have brought so many trophies home to Denmark. Martin says, “None of us – this is key – went to competition to win.

We went to make a difference.

And this has become stronger and stronger over time. So, when Troels competed in Boston in 2003, he didn’t win, but, if you were there and saw Troels’ performance – which some people weren’t ready for – you would still remember him. And the same is true of when he won. Even if he’d been number three, people would have remembered him anyway. If you want to make a difference, people will notice.

ing en stræben efter den bedste måde, at gøre dette på. Troels siger, “Specifikt handler det om, at finde ud af hvilket slags budskab, som du ønsker at lægge ind i de 15 minutter, beskrive programmet, og derefter arbejde på de fysiske elementer – for eksempel hvilken slags kopper, der skal bruges. Når alt dette er på plads, kan du derefter begynde at øve”.

Da jeg spurgte, Martin Hildebrandt, WBC-vinderen fra 2001 i Miami, om hvorfor danskerne har været så succesrige, handlede hans første punkt om teamwork. “Helt fra starten i år 2000, i Monte Carlo, var det en holdoplevelse. Vi tænkte aldrig på det som ‘mig’, men som et team. Vi arbejdede og øvede os sammen. Vi ønskede at give det, som vi havde opnået, videre til den næste. Og ved at gøre dette, tror jeg, at vi skabte en kultur, hvor vi videregiver det som vi ved, og vi giver feedback.

På nogle steder, som jeg har besøgt, er mange barista´er meget fokuserede på dem selv, men jeg ved ikke om dette er måden, at få succes på. Hvis du ser på sport, uanset hvor du kigger, vil succesfulde udøvere sige, at Wayne Gretzky eller Michael Jordan, behøvede støtte fra mange folk, for at komme derop, hvor de er idag“.

Meget slående, har der været et vist mådehold med ambitioner med hensyn til de anstrengelser, der har bragt så mange trofæer hjem til Danmark. Martin siger, “Ingen af os – og det er vigtigt – tog til konkurrencen for at vinde. Vi tog afsted, for at gøre en forskel. Og dette er blevet stærkere og stærkere med tiden. Så da Troels deltog i Boston, i 2003, vandt han ikke, men hvis du havde været der, og set Troels´ optræden – som nogle folk ikke var parat til – ville du stadig huske ham. Og det samme gælder for dengang han vandt. Selv hvis han var blevet nummer tre, ville folk have husket ham alligevel. Hvis du ønsker at gøre en forskel, så vil folk huske det.

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Behind bars Bag tremmer

STEPHEN MORRISSEY, Ireland's current Barista Champion, Cup Tasters Champion and Latte Art Champion - and part of James Hoffmann's WBC team in Tokyo last summer - looks at a new tool that's captured the imagination of baristas

STEPHEN MORRISSEY, som er Irlands nuværende Barista Champion, Cup Tasters Champion og Latte Art Champion - og en del af James Hoffmanns WBC team i Tokyo sidste sommer - ser på et nyt værktøj, som har fanget baristaers opmærksomhed

Bundløse portafiltre

Naked portafilters

O

ne of the strongest new visuals to enter the coffee photography library over the last few years wasn’t a new style of latte art, a new bar design or even the revolutionary Clover 1s brewer. Instead, odd as it sounds, it was something we were all aware of, yet never fully understood. By simply sawing off the base of a portafilter, spouts and all, baristas and their customers have been introduced to their extractions in a much more tangible and exciting manner. It has changed opinions, led to new theories and affirmed old ones.

It’s taken on various names – the bottomless portafilter, or the crotch-less portafilter – but for the sake of this article, it will be referred to as the naked portafilter.

to stake claim to discoveries at the same time, which would suggest it was an inevitable development, bound to emerge from the many frustrated and resourceful baristas desperate to better their skill.

A cup’s eye view So what makes a naked portafilter special? Quite simply, by revealing all the perforations on the floor of the filter basket, it allows a barista to see exactly how evenly their espresso is extracting.

There had always been an element of ‘inside there, we know this happens, just trust me’, where the only visuals were diagrams.

We knew a full extraction was the ideal. We also knew that if our pressurised water found a path of least resistance, it would cut a channel – a liquid route without anything in the way – through the coffee, passing through it too quickly and failing to extract sufficient solubles from the grounds, producing an under-extracted liquid portion that gives a sour, even astringent, note to the cup.

Det er vanskeligt præcist at slå fast, hvem det var, der først blev nysgerrige og fik ideen til at skære deres spouts af. Vi ved, at nogle kaffemaskineproducenter havde de bundløse portafiltre tidligt, men af en eller anden årsag synes der ikke at være kommet noget billedmateriale ud til resten af samfundet før for tre år siden. Det lader til, at det fulde potentiale af denne voldsomme modifikation først blev realiseret i august 2004, af Chris Davidson, og dernæst af Zoka Coffee Roasters i Seattle. Andre synes at gøre krav på at have gjort opdagelser på samme tid, hvilket kunne tyde på, at det var en uundgåelig udvikling, der måtte komme fra de mange frustrerede og ressourcefulde baristaer, der var desperate for at forbedre deres færdigheder.

Set fra et koppeperspektiv Hvad er det så, som gør et bundløst portafilter specielt? Det er ganske enkelt det, at når alle hullerne i bunden af filterkurven afdækkes, tillader det baristaen at se nøjagtigt, hvor jævnt ekstraktionen af espressoen foregår. Der havde altid været et element af ‘vi ved, dette sker derinde, stol blot på mig’, hvor de eneste visuals var diagrammer. Vi vidste, at en fuld ekstraktion var idealet. Vi vidste også, at hvis vores vand under tryk fandt vejen med mindst modstand, ville det danne en kanal (såkaldt channelling) – en flydende rute uden hindringer – gennem kaffen, passere for hurtigt igennem den og bevirke en utilstrækkelig ekstraktion af opløselige stoffer fra kaffepulveret, resulterende i en underekstraheret flydende portion, som ville tilføre et surt, endog skarpt anstrøg til koppen.

In order to avoid channels and have an even saturation of hot water through the ground coffee for a proper extraction, baristas have resorted to various distribution techniques – often simple,

Photo: James Hoffmann

Photo: James Hoffmann

It’s difficult to clamp down exactly who got curious first and ventured to hack off their spouts.

We know some machine manufacturers had the naked portafilters early on, but, for whatever reason, no imagery seems to have emerged into the community before three years ago. It seems that the full potential of this violent modification was first realised in August 2004, by Chris Davidson, then of Zoka Coffee Roasters in Seattle. Others seem

Et af de stærkeste nye visuals, der er kommet ind i samlingen af kaffefotos de seneste år, har hverken været en ny stil inden for latte art, et nyt bar-design eller endog den revolutionerende Clover 1 bryggemaskine. Hvor mærkeligt det end kan lyde, var det noget, vi alle havde kendskab til, men aldrig helt havde forstået. Ved ganske enkelt at save bunden af et portafilter, spout og det hele, er baristaer og deres kunder nu blevet introduceret til deres ekstraktioner på en meget mere håndgribelig og spændende måde. Det har ændret opfattelser, ført til nye teorier og bekræftet gamle. Det har fået forskellige navne – som f.eks. det bundløse portafilter, eller det nøgne portafilter – men i denne artikel vil det blive refereret til som det bundløse portafilter.

A channel resulting from back pressure in the portafilter

Evidence of a dense patch in the filter basket

En kanal, som resultat af bagtrykket i portafilteret

Bevis på en kraftig plet i filterkurven

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Photo: James Hoffmann

Photo: James Hoffmann

An intense channel has been created inside the portafilter

An even brew begins to emerge from the portafilter

Der er blevet skabt en intens kanal inden i portafilteret

En ensartet bryg begynder, at stige op fra portafilteret

occasionally elaborate – to create an even, level bed of coffee in the basket. Others turned to the size of the coffee dose to defeat the risk of channels developing, by packing so much coffee into the basket that it would press against the water dispersion screen above it, preventing any chance of channels developing. This method of up-dosing has become common, particularly in Australia and New Zealand. Some cultures seemed more content to ignore the issue and continue quite blissfully with their own, traditional techniques.

Yet others put considerable faith in their tampers and the varying degrees of curvature or lack of curvature of the base of the tamper. The problem, though, was that unless your extractions were very poor, it was difficult to recognise a channel based on how the coffee came pouring out of the spout of your portafilter, especially for beginners.

For at undgå channelling og opnå en jævn fordeling af varmt vand i kaffepulveret og få en ensartet ekstraktion har baristaer tyet til forskellige distributionsteknikker – ofte enkle, indimellem komplicerede – med det formål at opnå en jævn, plan bund af kaffe i kurven. Andre har vendt sig mod kaffedosernes størrelse for at overvinde risikoen for channelling; ved at pakke så meget kaffe i filterkurven, at den ville presse mod vandfordelingspladen oven over den og derved forhindre enhver risiko for kanaldannelse. Denne metode med opdosering er blevet almindelig, især i Australien og New Zealand. Nogle kulturer syntes at være mest tilfredse med at ignorere dette emne og lykkeligt fortsætte med deres egne traditionelle teknikker. Atter andre har betydelig tiltro til deres tampere og de forskellige grader af krumning eller mangel på krumning på tamperens bund. Problemet var dog, at medmindre ens ekstraktioner var meget ringe, var det vanskeligt at genkende en kanal baseret på, hvordan kaffen kom ud af spouten på portafilteret, særligt for begyndere.

We knew that striping was bad, that a corkscrew effect was cause for concern, and that if your shot paled too quickly, it was likely that you hadn’t realised your freshly ground dose’s full potential. Of course, there were barista palates to back all this up, and, more often than not, the shots that hung heavy and held their colour longer did taste better. Some today still maintain that you can tell more from a spout’s pour than from a naked portafilter, but this could be an issue of familiarity. Certainly it is easier to educate beginners with a naked portafilter, and if it weren’t for the economics (nakeds primarily use double baskets) and the taste balance often wanted in a single shot, it would be hard to warrant spouts at all. Analysing

extractions from spouts was the only method, one that many trainers and baristas, including myself once, honed their skills on and taught others with. When the naked portafilter did arrive, many baristas were forced to reconsider much of the theory they had accepted and used in forming and preaching their technique.

Into the cafés…

Once the images appeared on the coffee blogs and online forums, it wasn’t long before cafés were making the change, and various espresso equipment companies were offering naked portafilters as a service to home users or cafés. One of the first cafes to make the change was The Elysian Room in Vancouver, Canada. The owner, Alistair Durie, was the first to publish photos online and the first also to coin the term ‘naked portafilter’.

Durie says, “Of course, like everyone, when I first cut off the bottom of the portafilter, I thought the espresso would go everywhere. The result was beyond all expectations. It was probably the most exciting year espresso has ever seen. Things had changed.

Up until then, channeling was only a theory, and now we could see it happening. We could see the real live results of all the variables and techniques we considered important.”

The cleaning ramifications are probably the best advantage of using nakeds in a cafe. The problem with portafilters up to this was that they were quick to collect oils and spent grounds from past brews. This meant that constant cleaning was necessary, depending on traffic volumes, at

Vi vidste, at striber var dårlige, at en spiraleffekt gav anledning til bekymring samt, at hvis dit shot blev lyst for hurtigt, var det sandsynligt, at du ikke havde udnyttet din friske kaffeportions fulde potentiale. Selvfølgelig var der barista-ganer til at bakke op om alt dette, og som oftest smagte de shots, der hang tungt og holdt deres farve længere, da også bedre. Der er i dag stadig nogle, som fastholder, at man bedre kan vurdere ud fra det, der kommer ud af en spout end af et bundløst portafilter, men dette kunne være et spørgsmål om kendskab. Det er afgjort nemmere at undervise begyndere med et bundløst portafilter, og hvis det ikke var for økonomien (bundløse bruger hovedsageligt dobbelte kurve) og den smagsbalance, man ofte gerne vil have i et enkelt shot, ville det være vanskeligt at stå inde for spouts overhovedet. Analysering af ekstraktioner fra spouts var den eneste metode; en, som mange undervisere og baristaer, inklusive jeg selv, finpudsede deres færdigheder og underviste andre med. Da det bundløse portafilter kom frem, blev mange baristaer tvunget til at revidere meget af den teori, de havde accepteret og brugt til at udvikle og prædike deres teknik.

Ind i caféerne…

Da først billederne dukkede op på kaffe-bloggene og onlineforaerne, varede det ikke længe, før caféerne kom med på vognen, og forskellige firmaer, der handler med espressoudstyr, tilbød bundløse portafiltre som en service til hjemmebrugere eller caféer.

En af de caféer, som først foretog ændringen, var The Elysian Room i Vancouver i Canada. Ejeren Alistair Durie var den første, der publicerede fotos online og også den, der først opfandt termen ‘’naked portafilter’.

Durie siger: “Selvfølgelig troede jeg, ligesom som alle andre, at når først jeg havde skåret bunden af portafilteret, så ville espressoen komme ud overalt. Resultatet var ud over alle forventninger. Det var formentlig det mest spændende år i espressoens historie. Tin-

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Photo: Stephen Morrissey

gene havde ændret sig. Op til da havde channelling kun været en teori, og nu kunne vi se det ske. Vi kunne se de virkelige ‘live’ resultater af alle de variabler og teknikker, vi betragtede som vigtige.”

Rensningen er formentlig den største fordel ved brugen af bundløse portafiltre i en cafe. Problemet med de hidtil kendte portafiltre var, at de hurtigt samlede olie og brugt kaffe fra tidligere brygninger. Dette betød, at det var nødvendigt med konstant rensning, afhængigt af trafikmængderne mindst en gang i timen, for ikke at ‘forvrænge’ espressoen. Dette krævede, at man tog filterkurven ud, skrubbede portafilterets bund og forsigtigt aftørrede bunden på kurven. Mens alternativet, to sekunders brusning af et bundløst portafilter under en varm vandhane ikke synes noget videre besvær, var fordelene for Durie afgjort klare.

Here it comes!

Her kommer den! least every hour, so as to not distort the espresso. This required popping out the filter basket, scrubbing the base of the portafilter, and gently wiping the bottom of the basket. While not a huge inconvenience, when two seconds of flushing a naked under a hot water tap is the alternative, the advantages, certainly for Durie, were clear.

“I’ve never turned back, although I still like to have spouts on hand. But after having about three or four different spout attachments around, trying to find just the right ones, I was very frustrated with them not being the right shape, and constantly worrying about dirty, tainted tasting portafilters. ‘Going naked’ removed any and all interference of metal and temperature issues, tainting issues etc.”

The future of naked portafilters It is unlikely that naked portafilters will become commonplace in many more cafés, or that they’ll ever be seen in barista competitions, at least not in the current competition formats. It seems they can only replace spouts in cafés where a double espresso is the smallest espresso drink they serve. This is particularly true of cafés in the Pacific Northwest of North America, and possibly also Australia. By having only one basket size and using a naked portafilter, a bar could streamline its workflow, and operate faster – each brew being the same and capable of delivering a small double espresso, or becoming the base of 16 oz latte.

In Europe for the most part, though, there is a preference for smaller drinks, and the under-

standing of an espresso is much more akin to the WBC definition: 7-9 grams of ground coffee extracted into a 20 to 30 ml brew.

However, in order to serve this style of brewing, at speed if necessary, it is unlikely the naked will become the standard. What is likely, however, is that cafes will perhaps devote one group or portafilter for naked brews. Ritual Café in San Francisco is one example, and operates a naked portafilter on one of the four groups on their La Marzcocco GB5. Chris Baca, a barista at Ritual and current US Western Regional Barista Champion, talks about the naked portafilter and the advantages it brings to a bar.

“One of our most popular beverages,” says Baca, “is the Gibraltar: two shots of espresso and 4.5 ounces of steamed milk, served in a glass bearing the Gibraltar name. This was originally created by Steve Ford (of Ecco Cafe in California) and traditionally served using only the bottomless portafilter. Hence, you can’t get a single Gibraltar, because we’re only equipped with double baskets. I like to use the nakeds for americanos – it seems like the coffee just wants to ‘sheet’ right over the top of the water with these ‘bad boys’ instead of just ’diving‘ into it, and I find the visual aesthetic is quite pleasing.

I like the mouthfeel a bit better as well...it makes those first few sips a bit more viscous.“ This raises the question of whether the same coffee will taste differently brewed in the two different portafilters – naked or one with spouts. It has been said that a naked delivers approximately 30% more crema, and so the mouthfeel is surely

”Jeg er aldrig vendt tilbage, selv om jeg stadig godt kan lide at have spouts ved hånden. Men efter at have haft omkring tre-fire forskellige spout-anordninger liggende og prøvet at finde frem til de rette, var jeg meget frustreret over, de ikke havde den rigtige form og bekymrede mig konstant over beskidte, misfarvede portafiltre.

‘Overgangen til bundløse fjernede enhver interferens vedrørende problemer med metal, temperatur og misfarvning etc.”

Fremtiden for bundløse portafiltre Det er usandsynligt, at de bundløse portafiltre vil blive almindelige i endnu flere caféer, eller at de nogen sinde vil optræde til baristakonkurrencer, i hvert fald ikke til den form for konkurrencer, vi har i dag. Det lader til, man kun kan erstatte spouts i de caféer, hvor den mindste espressodrik, der serveres, er en dobbelt espresso. Dette gælder især for caféer i Pacific Northwest i Nordamerika, og muligvis også i Australien. Ved kun at have een kurvstørrelse og bruge et bundløst portafilter ville en bar kunne rationalisere sin arbejdsgang og drives hurtigere – hver brygning ville blive ens og kunne levere en lille dobbelt espresso eller danne basis for en portion latte.

I Europa ses dog for meste en præference for mindre drikke, og forståelsen af en espresso er meget mere beslægtet med WBC-definitionen: 7-9 gram formalet kaffe til en brygning på 20 til 30 ml. Når man skal kunne servere denne type af brygning, hurtigt om nødvendigt, er det usandsynligt at det bundløse portafilter bliver standarden. Hvad der dog er sandsynligt, er, at caféerne måske vil dedikere en gruppe eller et portafilter til bundløse brygninger. Et eksempel er Ritual Café in San Francisco, som bruger et bundløst portafilter i en af de fire grupper på deres La Marzcocco GB5. Chris Bace, som er barista hos Ritual og nuværende US Western Regional Barista Champion, fortæller om det bundløse portafilter og de fordele, det bringer med sig til baren.

“En af de mest populære drikke,” siger Baca, “er Gibraltar: to shots espresso og ca. 125 g. steamet mælk, serveret i et glas med navnet Gibraltar. Drikken blev oprindeligt opfundet af Steve Ford (fra Ecco Cafe i Californien) og blev traditionelt serveret udelukkende med brug af det bundløse portafilter. Således kan du ikke få en enkelt Gibraltar, eftersom vi kun er udstyret med dobbelte kurve. Jeg holder af at bruge de bundløse portafiltre til americanos – det ser ud som om, kaffen kun ønsker at ‘’svøbe’ sig oven på vandet med disse ‘slemme drenge’ i stedet for at bare at dykke ned i det, og jeg finder denne visuelle æstetik meget behagelig. Jeg kan også godt lide, at mundfølelsen er lidt bitter...det gør de første slurke lidt mere tyktflydende.”

Dette rejser spørgsmålet om, hvorvidt den samme kaffe vil smage forskelligt, når den brygges t i to forskellige portafiltre – et bundløst eller et med spouts. Det er blevet sagt, at et bundløst leverer ca. 30% mere crema, og at mundfølelsen således afgjort er anderledes. Tony Konecny, som er rister og etableret kaffe-blogger, havde dette at sige: “Jeg tror, de bundløse portafiltre er fantastiske til oplæring, men jeg har været lidt imod at bruge dem i et barmiljø. Jeg mener, man får en mere meningsfuld visuel illustra-

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Visit Marco at Wonderful Coffee Stand 196

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different. Tony Konecny, a roaster and established coffee blogger, had this to say: ”I think the naked portafilters are fantastic for training, but I have been mildly against the use of them in a bar setting. I think you get a more meaningful visual representation of flow rate and quality by viewing a spouted pour– the way the two streams interact in the cup (and looking to avoid the two streams creating a ‘fault line’ effect in the crema). Probably there is some additional effect of letting the crema contact more portafilter surface before hitting the cup, possibly adding some useful turbulence and knocking out larger bubbles.

I can’t say that nakeds have ever demonstrated themselves to produce a superior brew in my experience, and in the case of very fresh coffee there seem to be some negatives.”

A more practical advantage with the nakeds is in how they allow a larger cup to fit under a regular machine, allowing people to avoid buying high-top machines. Questions have been

raised about the lower thermal mass of the naked portafilter and whether it affects the temperature stability during extraction, but any effect seems marginal and easily preventable by keeping your portafilter locked in the group. Another small issue is how the greater level of crema produced by the nakeds has resulted in some baristas brewing shorter drinks – more towards ristretto than espresso – which in turn has fuelled a preference for a shorter espresso in some cultures, particularly the US. Such things can only help to diversify the range of experiences offered by espresso.

With temperature stability becoming a staple feature for most new machines entering the market, and a future of temperature and pressure curve profiling in the distance, the naked portafilter may seem a small departure from espresso brewing as we knew it. But it was a change, and it got people asking more questions. It would seem there is plenty of room for innovation in preparing espresso, a drink we’re still trying to understand.

tion af ydelse og kvalitet ved at se på indholdet, der kommer ud af en spout – den måde, de to strømme interagerer i koppen (og man kan se til at undgå, at de to strømme danner en ‘’skillelinje’-effekt i cremaen). Sandsynligvis er der en yderligere effekt ved at cremaen kommer i kontakt med en større del af portafilterets overflade, før den rammer koppen, da det formentlig tilfører en nyttig turbulens og slår større bobler i stykker. Jeg kan ikke sige, at bundløse portafiltre, ifølge min erfaring, nogen sinde har vist at kunne frembringe en rigtig god kop, og når det gælder meget frisk kaffe, synes der at være nogle minusser.”

En mere praktisk fordel ved de bundløse er, at de tillader en større kop at passe ind under en almindelig maskine, så man dermed undgår at skulle ud at købe maskiner med høj top. Der har været diskussion omkring, hvorvidt de bundløse portafiltres lavere isolering påvirker temperaturstabiliteten under ekstraktion, men effekten synes ikke nævneværdig og kan let forhindres ved at holde portafilteret låst i gruppen. Et andet mindre diskussionsemne er, hvorvidt den større mængde crema, der produceres af de bundløse portafiltre, har resulteret i, at nogle baristaer brygger kortere drikke – snarere hen imod en ristretto end en espresso – hvilket igen har bevirket en stigende præference for en kortere espresso i nogle kulturer, især i USA. Sådanne ting kan kun være med til at fremme variationen af de oplevelser, espressoen tilbyder.

Med temperaturstabilitet som en fast funktion i de fleste nye maskiner, der kommer på markedet, og en fremtid med temperaturog trykkurveprofilering i det fjerne, kan det bundløse portafilter synes som en lille afvigelse fra den espressobrygning, vi kendte til tidligere. Men det var en ændring, og det fik folk til at stille flere spørgsmål. Det kunne se ud til, at der er masser af plads til innovation inden for tilberedning af espresso, en drik vi stadigvæk forsøger at forstå.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 16 •

Come and visit us on Stand 165 at Wonderful Coffee Copenhagen 2008

Events Begivenheder

SCAE Head of Membership and Chapter Development PAULINE SHERWOOD reports

SCAE´s øverste ansvarlige for medlemskab og udvikling af afdelinger PAULINE SHERWOOD beretter

SCAE at Caffè Culture show in London

SCAE på Caffè Culture-udstillingen i London

W

Med alle udstillingsstande optaget, gæster overalt og en enestående placering i SCAE-området, var dette en storslået begivenhed. I alt 4.433 personer besøgte Caffè Culture i London over to dage i maj, og af disse deltog omkring 600 i de forskellige SCAE-workshops, mens SCAEområdet tiltrak anslået 2.000 besøgende.

ith every exhibitor stand taken, wall-towall visitors and a stunning theatre location for SCAE, this was a great event.

Some 4,433 people visited Caffè Culture in London over two days this May, and of these, some 600 attended the various SCAE workshops, while the SCAE theatre drew an estimated 2,000 visitors.

contestants!

The UK Cup Tasters Championship drew a maximum crowd, and our six contestants battled with some difficult tasting options set up by John Sherwood, using superb coffees roasted by the Has Bean Coffee Company and brewed on equipment organised by Keith Collins of the Bunn-O-Matic Corporation.

The SCAE activities were officially opened by former association president Colin Smith. The SCAE theatre – the brainchild of UK National Coordinator, Steve Penk and Upper Street Events Director, Elliot Gard – was packed on both days for our new competitions: the SCAE UK Latte Art, Coffee in Good Spirits and Cup Tasters Championships.

And, like all serious baristas, James Hoffman of Square Mile Coffee and current World Barista Champion proved he knows his origins by coming out on top! However, it has to be said that Guy Wilmot, of Blue Mountain Europe Ltd., who has only been in the coffee business for a year, got the same score but placed second, having taken longer than James to complete the competition.

It was a pleasure to welcome Søren Stiller Markussen, National Coordinator for Denmark and their National Barista Champion, both as a demonstrator for latte art and as a judge for the competitions. Also joining our UK Judges Team was Christopher Salierno of La Cimbali, Italy.

A tightly contested competition saw Emma Chapman of The Bottle Kiln, Derbyshire, crowned our new UK Coffee in Good Spirits champion, receiving her winner’s certificate from Andrew Tucker of San Remo, who provided the espresso machines – much admired by all

Photo: Charles Prager

Sponsoring the Latte Art Championship was Cravendale, with Paul Meikle-Janney presenting an update on the development work going on in the company’s research laboratories, to establish the optimum product for use by baristas. The Latte Art competition was won

by Philip Gervaux of Origin Coffee, Cornwall – a very worthy champion.

Over in the workshop complex, experts from all aspects of the trade drew a large number of participants, with some sessions completely sold out. It is clear that there is a real hunger for knowledge, and from the comments made it is gratifying to note that the SCAE education programmes are leading the way in spreading knowledge about the latest techniques and equipment.

SCAE-aktiviterne blev officielt åbnet af den tidligere præsident for sammenslutningen Colin Smith. SCAE-området – som er udtænkt af den britiske nationale koordinator, Steve Penk, og direktør for særarrangementer, Elliot Gould – var pakket på dagene for vore nye konkurencer: SCAE´s britiske mesterskaber i Latte Art, Coffee in Good Spirits og Cup Tasters.

Det var en fornøjelse at byde velkommen til Søren Stiller Markussen, national koordinator for Danmark, og deres nationale barista-mester, både som demonstratør af Latte Art og som dommer i konkurrencerne. Også Christopher Salierno fra La Cimbali i Italien deltog i vort britiske dommerteam.

Sponsor for mesterskabet i Latte Art var Cravendale, med Paul Meikle-Janney, som præsenterede en opsummering af det udviklingsarbejde, der foregår i firmaets forskningslaboratorier, med henblik på at optimere produktet til brug for baristaer. Mesterskabet i Latte Art blev vundet af Philip Gervaux fra Origin Coffee, Cornwall – et meget velfortjent mesterskab.

En tæt besat konkurrence så Emma Chapman fra The Bottle Kiln, Derbyshire, der er kronet som vor nye britiske mester i Coffee in Good Spirits, modtage sit vinderdiplom af Andrew Tucker fra San Remo, der leverede espressomaskinerne – som blev meget beundret af alle konkurrencedeltagere!

Det britiske Cup Tasters-mesterskab tiltrak en maksimal tilskuerskare, og vore seks konkurrencedeltagere kæmpede med nogle vanskellige smagsvalg, opstillet af John Sherwood, som benyttede fremragende kaffer fra Has Bean Coffee Company og brygget af på udstyr organiseret af Keith Collins fra Bunn-O-Matic Corporation.

Og, som alle seriøse baristaer, beviste James Hoffman fra Square Mile Coffee, nuværende barista-verdensmester, at han kender sine oprindelser, ved at komme helt til tops! Det skal imidlertid bemærkes, at Guy Wilmot, fra Blue Mountain Europe Ltd., som kun har været i kaffebranchen i ét år, fik den samme score, men blev placeret på andenpladsen, fordi han brugte længere tid på at gennemføre konkurrencen.

The Caffé Culture exhibition at London’s Olympia.

Caffé Culture-udstillingen i London's Olympia

Ovre i workshop-området, tiltrak eksperter fra alle hjørner af branchen et stort antal deltagere, med nogle arrangementer helt udsolgt. Det er klart, at der er en virkelig appetit efter viden, og bedømt ud fra kommentarerne, er det dejligt at vide, at SCAE´s uddannelsesprogrammer er førende med hensyn til udbredelse af viden om de seneste teknikker og udstyr.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 18 •

Photo: Charles Prager

Photo: Michael Segal

SCAA 20th Annual Conference & Exhibition in Minneapolis SCAA´s 20. Årlige Konference & Udstilling i Minneapolis

Keynote speaker Michael Shuman urges the industry to “choose local” as a way of capturing consumers’ imagination, in his presentation to the opening session of the SCAA’s 20th Annual Conference & Exhibition in Minneapolis in early May. “Grow deep, not wide”, he suggested, as a successful method for independents to compete with the multinationals. Shuman is the author of the book “The Small-Mart Revolution”.

UK Barista Champion Hugo Hercod at the La Spaziale stand Den britiske barista-mester Hugo Hercod ved La Spaziale´s stand

Photo: Michael Segal

Photo: Charles Prager

Hovedtaler Michael Shuman beder branchen om at “vælge lokalt”, som en måde hvorpå forbrugernes forestilling kan fastholdes, under sin præsentation ved åbningssamlingen for SCAA’s 20. Årlige Konference & Udstilling i Minneapolis, i begyndelsen af maj. “Voks dybt, ikke bredt”, mindede han om, som en succesfuld metode for de uafhængige, til at konkurrere med de multinationale. Shuman er forfatter til bogen “The Small-Mart Revolution”.

At the SCAA’s 20th Conference & Exhibition in Minneapolis in early May, Mick Wheeler and Jens Henrik Thomsen were on hand at the SCAE stand to invite visitors to Wonderful Coffee in Copenhagen, recruit new members and distribute the latest edition of Café Europa.

Emma Chapman, the new UK Coffee in Good spirits Champion

Ved SCAA’s 20. Konference & Udstilling i Minneapolis, i begyndelsen af maj, var Mick Wheeler og Jens Henrik Thomsen tilstede på SCAE´s stand, for at invitere besøgende til Wonderful Coffee i København, rekruttere nye medlemmer, og uddele det nyeste nummer af Café Europa.

Emma Chapman, den britiske latte art mester

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 19 •

– Michael Segal

Nordic coffee cultures Nordiske kaffekulturer

National Coordinator ADDY HEDDINSDÓTTIR reports

National koordinator ADDY HEDDINSDÓTTIR beretter

Kaffescenen i Island

Iceland’s coffee scene

T

he coffee seen in Iceland is, in a word, fantastic.

Iceland has one of the highest consumptions of coffee per capita in the world and most of the coffee consumed here is of high quality. We drink a lot of good coffee.

Traditionally, Icelanders drink mostly filter coffee at home and at work. This is changing fast, however, with automatic espresso machines and crema machines. It has been the fashion for the past few years to replace old filter brewing machines with new automatic machines. Meanwhile, at home or at work, people are buying beans and darker roasted coffee.

Traditionelt drikker islændinge mest filterkaffe hjemme og på arbejdet. Dette ændrer sig imidlertid hurtigt, med automatiske espressomaskiner og crema-maskiner. Det har i de seneste år været på mode at udskifte gamle filterbrygmaskiner med nye automatiske maskiner.

Samtidigt køber folk, der hjemme eller på arbejdet, bønner og mørkere ristet kaffe.

Islændinge drikker deres kaffe sort, uden fløde eller sukker. På cafér drikker folk for det meste cappuccino´er og latter. Dette skyldes det faktum, at islandske baristaer er godt uddannede og har færdighederne til at tilberede gode kaffebaserede drikke. Betydningen af en god barista er i mange år blevet udbredt i medierne, så islændingene sætter pris på det håndværk, der vises af en veluddannet barista. Udbredelsen af den nationale baristakonkurrence har været meget vigtig i denne sammenhæng.

The largest share of coffee consumed in Iceland is imported industrial coffee from Europe.

Local Icelandic roasters have about a 30% market share.

Douwe Egberts has the largest market share with 27%, and second place is Kaffitár, a local specialty roaster, with 21% market share. It is highly unusual for a local speciality roaster to have such a high market share in a country. This shows clearly the importance that Icelandic consumers place on good taste

Størstedelen af den kaffe, der drikkes i Island, er importeret industriel kaffe fra Europa. Lokale islandske risterier har en markedsandel på omkring 30%. Douwe Egberts har den største markedsandel med 27%, og den næststørste er Kaffitár, et lokalt specialristeri, med en markedsandel på 21%. Det er meget usædvanligt for et lokalt specialristeri, at have en så høj markedsandel i et land. Dette viser klart den betydning, som islandske forbrugere tillægger god smag i mad og drikke, samt at de har købekraften til at bruge penge på den.

Photo: Addy Heddinsdóttir/SCAE Iceland Chapter

Photo: Addy Heddinsdóttir/SCAE Iceland Chapter

Icelanders drink their coffee black, without cream or sugar. In cafés, people mostly drink cappuccinos and lattes. This has something to do with the fact that

Kaffescenen i Island er, med ét ord, fantastisk. Island har et af verdens højeste forbrug af kaffe pr. indbygger, og det meste af den kaffe, der drikkes her, er af høj kvalitet. Vi drikker en masse god kaffe.

Icelandic baristas are well trained and have the skills to prepare good coffee-based drinks. The importance of a good barista has been promoted in the media for many years, so Icelanders appreciate the craftsmanship displayed by a well trained barista. The promotion of the National Barista Competition has been very important in this context.

A competitor at Iceland’s Cup Tasters competition

A competitor at Iceland’s Coffee in Good Spirits competition

En deltager i Islands Cup Tasters-mesterskab

En deltager i Islands Coffee in Good Spirits-mesterskab

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 20 •

in food and drink, and that they have the buying power to spend their money on it.

According to Statistics Iceland, Icelandic roasters are mainly importing coffee from Nicaragua, Brazil and Colombia. Most of the coffee is roasted slightly darker than coffee you would get from roasters in other Nordic countries, and blends are more common than single origin coffees.

Specialty coffee is noticeable everywhere you go; in supermarkets the brands are well presented, and the capital, Reykjavík, boasts many cafes offering high quality coffee.

The first Icelandic National Barista Competition was held in 1999. For the first time in the coffee history of Iceland, all the roasters and importers came together for one common goal, that is, to increased coffee consumption and to promote the profession of being a coffee barista.

With that shared purpose, the Competition was held in various public locations, and efforts were

made to get coverage in newspapers and the broadcast media. At the very first World Barista Championship in 2000 in Monte Carlo, an Icelandic girl, Erla Kristinsdóttir, took second place.

There have been two companies – Kaffitár and Te & Kaffe – that have led the way in fostering the spirit of the competitions and baristas. From the beginning, the national champions have come from those two companies. Icelanders have been in the WBC final five times. – not bad for a country of 310,000 people and handful of cafés.

Icelanders have been involved with Barista competitions of all kinds from the beginning, first the SCAA, then the Nordic Barista Cup, The European Cup and SCAE competitions.

Coffee plays a major role in the daily routine in Iceland.

Despite all the new beverages, coffee is now more popular than ever before. Good coffee, interesting coffee culture and well trained and joyful baristas are the reasons.

Ifølge Islandsk Statistik, importerer islandske risterier hovedsagligt kaffe fra Nicaragua, Brasilien og Colombia. Det meste af kaffen er ristet lidt mørkere end den, som man ville få fra risterier i andre nordiske lande, og blandinger er mere almindelige end kaffer fra et enkelt oprindelsessted.

Specialkaffer ses overalt hvor man går. I supermarkeder er mærkevarerne godt repræsenterede, og hovedstaden Reykjavík kan prale af mange cafér, der tilbyder kaffe af høj kvalitet.

Den første nationale islandske barista-konkurrence blev afholdt i 1999.

For første gang i Islands kaffehistorie, mødtes alle risterierne og importørerne med ét fælles mål, som var at øge kaffeforbruget og fremme den profession, det er at være kaffebarista. Med dette fælles formål, blev konkurrencen afholdt på forskellige offentlige steder, og der blev udfoldet anstrengelser for at få dækning i aviser og elektroniske medier. Ved det allerførste barista-verdensmesterskab i år 2000, i Monte Carlo, besatte den islandske pige Erla Kristinsdóttir andenpladsen.

Der har været to firmaer – Kaffitár og Te & Kaffe – som har været førende med hensyn til at skabe ånden for konkurrencerne og baristaerne. Fra begyndelsen, er de nationale mestre kommet fra disse to firmaer. Fem gange har islændinge været i finalen ved WBC. Ikke dårligt for et land med 310.000 indbyggere og en håndfuld cafér.

Islændinge har deltaget i barista-konkurrencer af alle slags lige fra starten. Først under SCAA, dernæst det nordiske barista-mesterskab, det europæiske mesterskab, samt SCAE-konkurrencerne.

Kaffe spiller en stor rolle i dagligdagen i Island. På trods af alle de nye drikke, er kaffe nu mere populær end nogensinde. Årsagerne er god kaffe, interessant kaffekultur, samt veluddannede og fornøjelige baristaer.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 21 •

Master Brewer RANDY D. POPE, Director of the BUNN Beverage Technology Center, discusses new brewing machine functions that expand your Gold Cup options

Controlling water cycle times: understanding pulse brewing, pre-infusion and bypass

T

here will always be more questions than answers when discussing any subject, and coffee brewing is no exception.

Everyone you talk to has an opinion about how a properly brewed cup is prepared. Differences in the brew caused by the method used in the separation of the grounds and finished beverage can alter your taste experience as well as the strength and extraction analysis. These variations alone create debate as to which delivers the perfect cup experience. Since the 1960s, the most accepted method of separation has been paper filtration for filter-drip coffee.

Work by a number of bodies and understanding the ideal extraction has been going on for some time. The SCAE Gold Cup Programme is the most recent of these, and its brewing chart is reproduced here. The goal: to take between 18% and 22% of a coffee bean and extract it into approximately 1.3% of the finished beverage.

Temperature The water temperature required to efficiently extract the desired soluble materials and aromatics from the ground coffee should be delivered within a range of 92 °C to 96 °C throughout the brew cycle.

Time The time of the water contact with the coffee is the controlling factor in the amount of extraction desired. The smaller the grind sizes, the shorter will be the time required for a brew cycle. The grind size and bed depth of the ground coffee are the factors that determine the ideal length of water contact time. Recognised times are listed in the chart below.

These times apply regardless of the volume brewed.

SCAE Coffee Brewing SCAE kontroldiagram 90g 85g

Mesterbrygger RANDY D. POPE, Director of the BUNN Beverage Technology Center, nye funktioner ved bryggemaskiner, som udvider dine Gold Cup-muligheder

Regulering af vandets gennemløbstid: forståelse af 'pulse'-brygning, pre-infusion og bypass Når man diskuterer et hvilket som helst emne, vil der altid være flere spørgsmål end svar, og kaffebrygning er ingen undtagelse. Alle, man taler med, har en mening om, hvordan en korrekt brygget kop skal tilberedes. Forskelle i brygget, som skyldes metoden, der er brugt til at adskille kaffepulveret og den færdige drik, kan ændre din smagsoplevelse, så vel som styrken og ekstraktionsanalysen. Disse variationer alene giver anledning til debat om, hvilken metode, der fører til den bedste kaffeoplevelse. Siden 1960erne har den mest accepterede adskillelsesmetode været papirfilter-metoden til filterkaffe. En række instanser har i nogen tid arbejdet med forståelse af den ideelle ekstraktion. SCAE Gold Cup programmet er det seneste af disse tiltag, og dets brygningsdiagram er vist her. Målet: at tage mellem 18 og 22% af en kaffebønne og ekstrahere Control Chart den til ca. 1,3% af den over kaffebrygning færdige drik

80g

75g

70g

65g

60g

55g

1.65%

The Crucial Three: water quality, temperature, and time The three most important variables required to extract the desirable materials from the ground coffee are water quality, temperature, and time.

Water quality Water quality is critical to the perfect brew. Ideal water is good-tasting, odourless and has no visible impurities. A total concentration of dissolved minerals in water below 300 mg/l should deliver a quality brew.

A pH measurement of 7.0 or neutral is desired. A range of +/- 1.0 is acceptable.

Strength – solubles concentration Styrke - koncentration af opløselige stoffer

1.60% 1.55% 1.50%

Strong Underdeveloped Strong Stærk Stærk Underudviklet

1.45%

Strong Bitter Stærk Bitter

50g

1.40% 1.35% 1.30%

Underdeveloped Underudviklet

SCAE Ideal SCAE ideal

Bitter Bitter

45g

1.25% 1.20% 1.15% 1.10%

Weak Underdeveloped Flojo Underudviklet

40g

Weak Svag

Weak Bitter

1.05% 14% 15% 16% 17% 18% 19% 20% 21% 22% 23% 24% 25% 26% 27%

Extraction – solubles yield Ekstraktion - udnyttelse af opløselige stoffer

De tre afgørende: Vandkvalitet, temperatur og tid De tre allervigtigste variabler, som kræves til at ekstrahere de ønskværdige stoffer fra den malede kaffe, er vandkvalitet, temperatur og tid.

Vandkvalitet Vandkvaliteten er afgørende for det perfekte bryg. Ideelt vand smager godt, er lugtfrit og har ingen synlige urenheder. En total koncentration af opløste mineraler i vand på under 300 mg/l bør levere et kvalitetsbryg. En pH på 7,0 er ønskværdigt. Et interval på +/- 1.0 er acceptabelt.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 22 •

Matching the grind to brew time • • • •

The brewing or water contact time is primarily determined by the grind size and bed depth A longer brewing time is required for the water to penetrate the larger grind particles The recommended brewing contact times for each grind size are shown below The grind designations of fine, filter, and coarse each have specifications and allowable tolerances

Fine / Fin

1

2

3

Coarse / Grov

4

5

6

Minutes

7

Tilpasning af formalingsgraden til bryggetiden

• • •

Brygge- eller vandkontakttiden bestemmes hovedsageligt af formalingsgraden og kaffepulverets dybde Der kræves længere bryggetider, når vandet skal gennemtrænge de større kornpartikler De anbefalede kontakttider for brygning med hver formalingsgrad er vist nedenfor.

Betegnelserne for formalingsgrad: fin, filter og grov har hver især specifikationer og tilladte marginer

Matching the grind to the brewing time The brewing or water contact time is primarily determined by the grind size and bed depth. A longer brewing time is required for the water to penetrate the larger grind particles.

Even if you assume that you have the right control over all these factors, along with the right beans, that’s not the whole story. The accepted range of water contact times for a given grind and manner of delivering the water to your coffee grounds will also be a key factor.

Better beans, better brewers In the past five years, I’ve seen great improvements in the quality of speciality grade beans as well as dramatic changes in coffee roasting technology. Brewing technology has also made great strides in temperature consistency and delivery systems of the water as well as filtration and funnel basket design.

Today’s equipment far surpasses what we previously had available for brewing coffee.

The majority of lower volume brewers (two litres or less) may have the least amount of adjustment available to the end user.

Tid Den tid, vandet er i kontakt med kaffen, er den kontrolfaktor, der kan fjerne den ønskede mængde ekstraktion. Jo mindre kornstørrelser, jo kortere tid vil der kræves til en bryggecyklus. Formalingsgraden og dybden af kaffepulveret er de faktorer, som bestemmer den ideelle tid med vandkontakt. Anerkendte tider er vist i diagrammet nedenfor. Disse tider gælder uanset den bryggede mængde.

8

Minuten Filter drip / Filter

•

Temperatur Den vandtemperatur, som er nødvendig for effektivt at ekstrahere de ønskværdige opøselige stoffer og aromastoffer fra den malede kaffe, bør være inden for et område på 92∞ C - 96∞ C gennem hele bryggeprocessen.

Although most have precise temperature and volume controls, only those introduced recently offer control over delivery time for the water. The latest technologies of pulse brew, pre-infusion and bypass provide the roaster or end user with options for controlling the water cycle time, which affects the total brew cycle time.

You may ask yourself “Why do I need these features?” One answer is that they allow you to control the water cycle time and use a different grind size. Now you can choose a coarser grind and program the brewing equipment to accommodate this with a longer water cycle time. These features can provide a new experience in the cup to enjoy.

Pre-infusion As brew water comes in contact with ground coffee, the first wetting phase of the brew cycle begins. At this point in the brewing process, the coffee grounds begin to absorb the water into the cell structure of the broken bean. This prepares the grounds for the extraction phase by saturating the inner and outer surfaces of the coffee cells.

Pre-infusion gives you control over the initial volume of brew water dispensed over the ground coffee. This feature dis-

Tilpasning af formalingsgraden til bryggetiden Brygge- eller vandkontakttiden bestemmes hovedsageligt af formalingsgraden og kaffepulverets dybde. Der kræves længere bryggetider, når vandet skal gennemtrænge de større kornpartikler.

Selv om du mener, du har den rigtige kontrol over alle disse faktorer, sammen med de rigtige bønner, så er det ikke hele historien.

Det accepterede interval af vandkontakttider for en given formalingsgrad og den måde, hvorpå vandet tilføres kaffepulveret, vil også være en nøglefaktor.

Bedre bønner, bedre bryggere I de seneste fem år har jeg set store forbedringer i kvaliteten af “special grade”-bønner, såvel som dramatiske ændringer inden for kafferistningsteknologien. Bryggeteknologien har også gjort store fremskridt inden for temperaturkonsistens, vandleveringssystemer, såvel som filtrering og design af tragtformede filterkurve. Det udstyr, vi har i dag, overgår langt det, vi tidligere havde adgang til til kaffebrygning.

De fleste bryggemaskiner til mindre mængder (to liter eller mindre), kan måske have de færreste justeringsmuligheder for slutbrugeren. Selv om de fleste har præcis temperatur- og lydstyrkeregulering, er det kun de nyeste, der giver mulighed for kontrol over vandets tilførselstid. De seneste teknologier ‘pulse’-brygning, pre-infusion og bypass giver risteren eller slutbrugeren mulighed for at kontrollere vandets gennemløbstid, hvilket påvirker den totale tid for en bryggeproces. Du spørger måske dig selv “Hvorfor har jeg brug for disse funktioner?” Et af svarene er, at de tillader dig at kontrollere vandets gennemløbstid og bruge en anden kornstørrelse. Nu kan du vælge en grovere formalingsgrad og programmere dit bryggeudstyr til at tilpasse sig dette med en længere gennemløbstid for vandet.

Disse funktioner kan give en helt ny oplevelse af kaffen.

Pre-infusion Når vandet kommer i kontakt med kaffepulveret, begynder den første fugtningsfase i bryggeprocessen. På dette tidspunkt i processen begynder vandet at opsuges i den malede kaffebønnes cellestruktur. Ved at kaffecellernes indre og ydre overflader herved gennemvædes, forberedes kaffepulveret til ekstraktionsfasen.

Pre-infusion giver kontrol over den første mængde vand, der fordeles ud over kaffepulveret. Denne funktion tilfører den fastsatte mængde vand over kaffepulveret, holder en pause, så cellernes overflade kan nå at blive gennemvædet, hvorefter den tilfører resten af vandet. En simpel analogi ville være en sammenligning med iblødsætning af tøj før vask. Målene er de samme: at fjerne de stoffer, der er bundet i stoffet/cellerne ved at kontrollere den første mængde, så materialet gennemvædes og tillades tid til absorption, hvorefter man fortsætter med resten af processen.

Der er en mængde faktorer, som kan have indvirkning på kaffebrygning: terræn, klima, arbejdsgang eller ristning, for bare at nævne et par stykker. At eksperimentere med pre-infusion kan åbne op for en helt ny flavour-profil i koppen. Jeg har fundet ud af, at

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 24 •

Pre-infusion – an example in the BUNN Infusion Coffee Brewer Pre-infusion – et eksempel i BUNN infusionskaffebrygger (Infusion Coffee Brewer) Min:Sec

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penses the amount of brew water specified over the grounds, pauses so that the cell surfaces have a chance to be saturated, then dispenses the remainder of the brew water. A simple analogy would be a comparison of the pre-soak cycle for laundry. The goals are the same: to remove the material that is bound up in the fabric/cells of the material by controlling the initial volume to completely saturate the material, allowing time for absorption, then continuing the remainder of the cycle.

A multitude of factors can affect coffee brewing: terrain, climate, processing, or roasting, to name a few. Experimenting with pre-infusion can open up a whole new flavour profile in the cup. I have found that very freshroasted and ground coffees respond well to pre-infusion. The initial phase of brew water assists in the release of the carbon dioxide gases in the coffee cell structure. Followed by the adjustable pause, the cells have time to release some of the gases and allow water to more easily penetrate the inner cell structure during the remaining water cycle.

Pre-infusion is a polishing tool that can be used to create a more complex flavour profile.

It’s a tool that fine-tunes a brew that is close, but not quite right.

For example, in a recent class I taught, we brewed a “straight brew” of coffee – meaning we didn’t use any of the special tools – including pre-infusion.

For an SCAE Gold Cup, it means we used 2 litres water and 120 grams of coffee.

We assumed a 20 percent extraction rate with a total absorption of 240 ml of water

60

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so that 24 g of coffee remains after the brew.

The class members tasted the coffee. Most commented that the beverage lacked body, even though technically it tested within the Gold Cup box. To increase the extraction time and the strength of brew, we added a pre-infusion cycle that infuses coffee for 20 seconds then turns off for 15 seconds, so that the coffee floats in the funnel and expands. We didn’t change any other components of the brew cycle and the resulting beverage had a much more complex flavour profile and was generally more pleasing to the class members.

Pulse brewing Pulse brew is another tool for increasing the extraction of coffee. If the coffee total dissolved solids are less than 1.36% or if the strength is not up to your expectations, try pulse brew. Pulse brew is another method to extend the water contact time with the ground coffee. Pulse brew routines consist of an initial “on” time followed by a series of “off-and-on” periods that dispense brew water over the grounds. For example, water might be “on” for 15 seconds, then pulse on and off for the remainder of the brew cycle.

In the Infusion Coffee Brewer (ICB), total water time is increased and the pulses are varied to adjust the flavour or profile of the cup.

This is illustrated by moving along the line that describes the brewing ration formula.

If the total brewing time is too long, the coffee will be bitter and over-extracted. A normal

meget friskristede og formalede kaffetyper responderer godt på pre-infusion. Den indledende fase med vand fremmer frigivelsen af CO2 -gasser i kaffens cellestruktur. Når dette efterfølges af den regulerbare pause, får cellerne tid til at frigive nogle af gasserne, og vandet tillades lettere at gennemtrænge den indre cellestruktur under resten af processen.

Pre-infusion er et finpudsningsværktøj, som kan bruges til at skabe en mere kompleks flavour-profil. Det er et værktøj, der finpudser et resultat, som er tæt på, men ikke helt rigtigt. For eksempel bryggede vi på det sidste hold, jeg underviste, et ‘straight’ kaffebryg – dvs. vi brugte ikke nogen af specialværktøjerne – heller ikke pre-infusion. For en SCAE Gold Cup betyder det, at vi brugte 2 liter vand og 120 gram kaffe.

Vi gik ud fra en ekstraktionsgrad på 20 procent med en total absorbtion på 240 ml. vand, så der ville være 24 g. kaffe tilbage efter brygningen.

Holddeltagerne smagte på kaffen. De fleste kommenterede, at brygget manglede krop, selv om det teknisk holdt sig inden for rammen af Gold Cup. For at øge ekstraktionstiden og bryggets styrke tilføjede vi en pre-infusionsproces, som kørte i 20 sekunder, hvorefter vi slukkede i 15 sekunder, således at kaffen blev holdt flydende i tragten og udvidede sig. Vi ændrede ikke på andre parametre i bryggecyklussen, og den færdige drik havde en meget mere kompleks smagsprofil, som holddeltagerne generelt var mere tilfredse med.

‘Pulse’-brygning ‘Pulse’-brygning er et andet værktøj til at øge ekstraktionen af kaffe. Hvis totalmængden af kaffens opløste stoffer er mindre end 1,36%, eller hvis styrken ikke svarer til dine forventninger, skulle du prøve ‘pulse’-brygning. ‘Pulse’-brygning er en anden metode at forlænge den tid, vandet er i kontakt med kaffepulveret på. ‘Pulse’-brygningsprocessen består af en indledende “tænd”-periode efterfulgt af en række “tænd-og-sluk”-perioder, som tilfører vand over kaffepulveret. For eksempel kan vandet være på “tændt” i 15 sekunder, og derefter skifte mellem at være tændt og slukket under resten af bryggeperioden.

I infusionskaffebryggeren (ICB) er den totale vandtid øget, og impulserne veksler for at tilpasse koppens flavour eller profil. Dette illustreres ved at bevæge sig langs linjen, der beskriver bryggerationsformlen.

Hvis den totale bryggetid er for lang, vil kaffe blive bitter og overekstraheret. En normal bryggecyklus opstår, når al bryggevandet løber hen over og gennem kaffepulveret i en enkelt omgang. (Variationer vil afhænge af de forskellige sprayhoveder.)

‘Pulse’-brygning hjælper med til at flavour-matche kaffe, der brygges i en kaffebrygger beregnet til forskellige mængder, hvor den bryggede mængde af kaffe vil variere, for eksempel i løbet af en dag. Ideelt er en tragts størrelse tilpasset een bryggemængde. Men i dag ser kunderne efter fleksibilitet i udstyret, de brygger større mængder i de spidsbelastede perioder og mindre mængder i mindre travle perioder, for at reducere spild. Som et resultat heraf brygger de frisk kaffe oftere.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 26 •

brewing cycle occurs when all the brewing water runs over and through the coffee grounds in a single pass. (Variations will depend on the different sprayheads.)

Pulse brewing – an example in the BUNN Infusion Coffee Brewer 'Pulse'-brygning – et eksempel i infusionskaffebryggeren Min:Sec

Sec

Min.:Sek. Sek.

Pulse brew assists in flavourmatching coffees brewed in a multi-volume brewer, where the amount of coffee being brewed will vary, for example, over the course of a day. Ideally a brew funnel is sized to one brewing volume. But today, customers look for flexibility in the equipment, brewing larger quantities at peak demand and smaller quantities during slower periods to reduce waste. As a result, they brew fresh coffee more often. Brew funnels are generally sized to accommodate the larger brew volumes. When the smaller weight/volumes are placed in the funnels, the beddepth of the grounds can be too shallow for good brewing.

Without the advantage of programming a pulse brew routine to elongate the water contact with the grounds, the quality of the beverage suffers.

For example, a restaurateur might have a satellite coffee brewer which brews excellent coffee when a 4 L batch is selected. However, in the afternoon, when a smaller amount of coffee is needed, the operator might choose a 2 L batch. So instead of using 240 g of coffee for the brew, he or she uses 120 g. As a result, the bed depth is shallower. Pulse brew can be used to compensate for a small volumes and lack of bed depth by increasing the contact time between the water and the coffee.

Bypass It’s been possible to brew coffee with bypass for decades; however, published guidelines for utilisation of bypass in the brewing process have not existed.

Usually bypass is used to prevent overextraction, to shorten brew time, to match water contact time to the grind size, and to gain brew filter margin (i.e, to ensure that the wetted coffee grounds remain below the top edge of the filter paper, in order to prevent them from finding their way into the brew

ON Cycles TÆNDT-perioder

3:40

2:20

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pot). Bypass can be used for all of these, in addition to flavour and taste control with multibatch-size equipment.

Bypass percentage is determined by volume and time. A cafe might have a 4 L brew volume with a 4-minute watercycle time. If 25% of the water is bypassed around a coffee, only 3 L of water would pass over the coffee and the watercycle time would be reduced to 3 minutes. This method creates a blended beverage of concentrate and dilution.

If you have a coffee with a dark roast, it is often has a fine grind size because the bean is more brittle. Bypass might be used to shorten the contact time as required by the fine grind to prevent overextraction.

Using the tools You can make a crystal set radio, but, unless you add controls, the set will only receive random signals. By adding tuning controls, you gain access to a whole universe of stations.

It’s the same with these coffee brewing tools. Pre-infusion, pulse brew, and bypass have opened up new opportunities for the Master Brewer to attain the ideal flavour profile. These tools allow superior control of the flavour and quality of the beverage. They are relatively new techniques, so there aren’t hard and fast rules on how to use them. But we do know that these tools give us new ways to produce a superior brew from our favourite coffees.

Without experimentation there is no innovation. Learning to use the tools provided by the equipment manufacturers will enhance your coffee programme.

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25

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Tragte har normalt en størrelse, der kan rumme de større bryggemængder. Når mindre vægt/mængder placeres i tragtene, kan kaffepulverets dybde i tragten være for lav til at kunne give en god brygning. Uden den fordel, som programmering af en ‘pulse’-brygning for at forlænge vandkontakten med kaffen er, vil drikkens kvalitet lide.

For eksempel kan en restauratør have en satellitkaffebrygger, som brygger fremragende kaffe, når der vælges en portion på 4 l.

Men om eftermiddagen, når der er brug for en mindre mængde kaffe, vælger man måske en portion på 2 l. Så i stedet for at bruge 240 g. kaffe til brygget, bruger han eller hun 120 g. Resultatet er en lavere dybde af kaffen. ‘Pulse’-brygning kan bruges til at kompensere for små mængder og en for lav dybde ved at forlænge kontakttiden mellem vandet og kaffen.

Bypass Det har været muligt at brygge kaffe med bypass i årtier; men der har ikke eksisteret publicerede retningslinjer for brugen af bypass i bryggeprocessen.

Normalt bruges bypass til at forhindre overekstraktion, til at forkorte bryggetiden, til at afpasse tiden med vandkontakt efter kornstørrelsen og til at opnå en filtermargin (dvs. at sørge for, at det gennemvædede kaffepulver holder sig under papirfilterets øverste kant og dermed forhindres i at løbe over i kanden). Bypass kan bruges til alt dette, ligesom det kan bruges til flavour- og smagskontrol med udstyr beregnet til flere portionsstørrelser.

Bypass-procent bestemmes af mængde og tid. En café har måske en bryggemængde på 4 l. med en 4-minutters gennemløbstid. Hvis 25% af vandet ledes uden om en kaffe, passerer kun 3 l. over kaffen, og gennemløbstiden vil reduceres til 3 minutter. Denne metode giver en blandet drik af koncentration og fortynding.

Hvis du har en kaffe med en mørk ristning, har den ofte en fin formalingsgrad, fordi bønnen er mere skrøbelig. Bypass kan bruges til at forkorte den kontakttid, som kræves til den fine formalingsgrad, for dermed at forhindre overekstraktion.

Brug af værktøjerne Du kan lave en krystalradio, men medmindre du tilføjer indstillingsknapper, vil den kun modtage tilfældige signaler. Ved at tilføje tuning-knapper, kan du få adgang til et helt univers af stationer. Det er det samme med disse værktøjer til kaffebrygning. Pre-infusion, ‘pulse’brygning og bypass har åbnet op for nye muligheder for mesterbryggeren med hensyn til at opnå den ideelle flavour-profil. Disse værktøjer tillader en overordnet kontrol over drikkens flavour og kvalitet. De er relativt ny teknikker, så der er ikke strenge og og faste regler om, hvordan de skal bruges. Men vi ved, at disse værktøjer giver os nye måder at producere et meget fint bryg af vores yndlingskaffer.

Uden eksperimenteren er der ingen innovation. Når vi lærer at bruge de værktøjer, der udbydes af producenterne af udstyr, forbedres vores kaffeprogram.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 28 •

CHARLES PRAGER reports

Saluting our four outgoing world champions

I

t’s testimony to the growing success of speciality coffee that our coffee champions from 2007, who, as we go to press, are soon to hand their titles to this year’s victors in Copenhagen, come from across the globe. Some have worked in coffee for only a few years, the others longer, but they all bring to the table dedication, talent and their own individual flair.

Helger Aava, the 2007 SCAE Coffee in Good Spirits (CIGS) Champion, had only been working in coffee for three years when he took the title in Antwerp. But prior to that, he had worked for 14 years as a bartender in the Estonian capital Tallinn, and his talent behind the bar saw him win the Estonian bartending championship five times. In 2006, he placed fourth in the World Cocktail Championship and took first place for the best technique. Given that background and his burgeoning coffee talents, the CIGS competition was made for Helger. Prior to Antwerp, he practiced for two to three hours a day over a period of two months at the Paulig Institute, developing his presentation and his signature drink. The drink, which he named the ‘Maestro’, was a blend of espresso, dark chocolate, cream, saffron, a pinch of salt, an Estonian sweet called ‘candy pasta’ and Xante liqueur.

Anyone who watched him in Antwerp could not fail to be won over by his consummate barista/bartending talents and his naturally upbeat personality.

Helger was a real crowd-pleaser, and the judges were clearly impressed by him and his signature drink. He has been a very popular champion. Now back in Estonia, Helger can be found at the Café-Restaurant C’est La Vie, one of Tallinn’s top venues, as their service

Photo: Helger Aava/SCAE Estonia

World coffee competitions

manager and barista, spreading the word about good coffee. For the future, he has ambitions to develop his own blend of coffee. In the meantime, he’s still competing, and will be representing his country again this year, competing in Copenhagen as Estonia’s champion in Latte Art. Jack Hanna, the 2007 SCAE Latte Art Champion, came into the coffee world rather accidentally. Answering the call from a friend who urgently needed help in his small café in Sydney, his interest in coffee was sparked by a barista who poured impressive latte art on the coffee he served.

From that point on, he recalls, “I got quite interested coffee, and after my shifts ended, all I wanted to do was jump onto the coffee machine and make coffee!” This was just three and a half years before his victory in Antwerp. There, as the very last performer in the Latte Art final, he wowed the judges and the audience, stretching his pouring arm around his back and executing, with fine acrobatic flair, a championship-winning example of latte art. In winning, he succeeded another Australian, Scott Callahan, who won the SCAE Latte Art Championship in 2006 in Berne, proving just how seriously they take their latte art over there. Since his victory, Jack has been busy travelling and building his own coffee business, appropriately named ‘Jack and the Bean’, selling his own brand of roasted coffee, and offering consulting and training services. Australia’s coffee culture is different from that found in European markets, and his blend is targeted at Australian tastes. In coffee bars in Australia, filter coffee doesn’t figure in, and espresso and espresso-based drinks account for 100% of what is

Helger Aava, bartender and barista extraordinaire, behind the bar at C’est la Vie in Tallinn, Estonia Helger Aava, bartender og usædvanlig barista, bag baren på C'est la Vie i Tallinn, Estland

Kaffekonkurrencer i verden CHARLES PRAGER beretter

Hyldest til vore fire afgående verdensmestre Det er bevis på specialkaffens voksende succes, at vore kaffemestre fra 2007, som, i skrivende stund, snart skal overdrage deres titler til dette års vindere i København, kommer fra hele verden. Nogle har blot arbejdet i kaffebranchen nogle få år, andre længere, men de bringer alle begejstring, talent og deres eget personlige håndelag med sig.

Helger Aava, SCAE´s mester i Coffee in Good Spirits (CIGS) 2007, havde blot arbejdet med kaffe i tre år, da han tog titlen i Antwerpen.

Men inden da, havde han arbejdet i 14 år som bartender, i den estiske hovedstad Tallinn, og hans talent bag baren fik ham til at vinde det estiske bartendermesterskab fem gange. I 2006 placerede han sig på fjerdepladsen i cocktailverdensmesterskabet, og tog førstepladsen for bedste teknik. Med den baggrund og hans spirende kaffetalenter, var CIGS-konkurrencen oplagt for Helger. Inden Antwerpen, øvede han sig to-tre timer om dagen, i to måneder, på Paulig-instituttet, hvor han udviklede sin præsentation og signaturdrink . Drinken, som han kaldte ‘Maestro’, var en blanding af espresso, mørk chokoloade, fløde, safran. en smule salt, noget estisk slik kaldet ‘candy pasta, og Xante-likør. Alle, som så ham i Antwerpen, kunne ikke undgå at blive betaget af hans fuldendte talenter som barista/bartender og hans naturlige, muntre personlighed. Helger var en virkelig publikumsyndling, og dommerne var tydeligt imponerede af ham og hans signaturdrink. Han har været en meget populær mester.

Tilbage i Estland, kan han nu findes på café-restaurant C’est La Vie, et af Tallinn’s bedste steder, som servicemanager og barista, hvor han spreder budskabet om god kaffe. Med hensyn til fremtiden, har han ambitioner om at udvikle sin egen kaffeblanding. I mellemtiden, konkurrerer han stadig, og vil repræsentere sit land igen i år, hvor han deltager i København, som Estlands mester i Latte Art.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 29 •

Photo: Charles Prager

Photo: Charles Prager

SCAE Director Nils Erichsen congratulates Jack Hanna on winning the 2007 SCAE World Latte Art Championship

Anette Moldvaer is a study in concentration as she competes in the World Cup Tasters Championship in Antwerp

SCAE-direktør Nils Erichsen gratulerer Jack Hanna med sejren i SCAE´s Latte Art-verdensmesterskab 2007

Anette Moldvaer var et studie i koncentration, da hun deltog i Cup Tasters-verdensmesterskabet i Antwerp

served. Of this, Jack says, 95% is milk-based, and so his blend is designed with that in mind.

“It’s mainly based on Brazilian coffees, and, contrary to what many think is best, we also use robusta in the blend – a highgrade robusta from India. It gives the coffee more body and more mouthfeel. In Australia, espressos are not as fruity or acidic as people like in Europe.

What we look for is full body and a lot of sweetness, and basically a punch in the mouth!”

Jack Hanna, SCAE´s mester i Latte Art 2007, kom ind i kaffens verden nærmest ved et tilfælde. Da han fik en opringning fra en ven, som omgående havde brug for en medhjælper i sin lille café i Sydney, blev hans interesse for kaffe vakt, af en barista, som hældte imponerende ”latte art” i den kaffe han serverede. Fra det tidspunkt af, mindes han, “Blev jeg meget interesseret i kaffe, og når min arbejdstid sluttede, var det eneste, som jeg ønskede mig, at springe over til kaffemaskinen og lave kaffe!” Det var blot tre og et halvt år inden hans sejr i Antwerpen.

Dér, som den sidste deltager i Latte Art-finalen, begejstrede han dommerne og publikum, ved at lægge sin hældearm om bag ryggen, og, med fint akrobatisk håndelag, udføre et mesterskabsvindende eksempel på latte art. Ved at vinde, efterfulgte han en anden australier, Scott Callahan, som vandt SCAE´s mesterskab i Latte Art 2006 i Bern, hvilket beviser hvor seriøst de tager deres latte art dernede. Siden sin sejr, har Jack haft travlt med at rejse og opbygge sin egen kaffeforretning, som meget passende hedder ‘Jack and the Bean’, hvor han sælger sit eget mærke af ristet kaffe, og tilbyder konsulent- og uddannelsesservice. Australiens kaffekultur er forskellig fra den, som findes på de europæiske markeder, og hans blanding er målrettet mod den australske smag. På kaffebarer i Australien, tæller filterkaffe ikke med, og espresso, samt espresso-baserede drikke, udgør 100% af det, der serveres. Ud af dette, siger Jack, er 95% mælkebaseret, og derfor er hans egen blanding sammensat med dette i tankerne. “Den er hovedsagligt baseret på brasilianske kaffe, og, i modsætning til hvad mange synes er bedst, bruger vi også robusta i blandingen – en robusta af høj kvalitet fra Indien. Den giver kaffen mere krop og fylde i munden. I Australien er espressoer ikke så frugtagtige eller syrefyldte, som folk kan lide i Europa. Det vi søger, er krop og fylde, samt en masse sødme, og grundlæggende en oplevelse i munden!”

A couple in real life, Anette Moldvaer and James Hoffmann also happen to be, respectively, the 2007 SCAE World Cup Tasters Champion and the 2007 World Barista Champion. When will we see that again? Of all the 2007 champions, Anette had the longest experience in coffee – 10 years – starting as a barista in her native Trondheim, Norway and then working for four years as a trainer and lab manager at Mercanta in the UK. Running the coffee tasting lab for a busy speciality coffee importer like Mercanta must certainly have stood her in good stead for the Cup Tasters competition, where the contestants’

palates are the real competitors.

“Being a cupper,” she says, “helps you find distinctions and subtleties in coffee, and the confidence to pick them out.”

And while the format of the competition is very different from how coffee tasting is conducted in the trade, of all the competitions, she says, she finds the Cup Tasters event is the most ‘audience friendly’.

She adds, “I think it’s something that anyone from the coffee industry should try at least once, to educate their own palates. And it takes very little preparation. I think triangle tasting is an accessible and perhaps more fun way to get people to explore the coffee tastes and profiles from different countries.”

James Hoffmann’s first job in the coffee world – just a few years before winning the WBC in Tokyo – was demonstrating Gaggia domestic machines in London department stores.

“Somehow,” he says, “I developed a coffee obsession. I quickly graduated to working commercial machines and making as much coffee as I could, and that’s how it started.” By the time he competed as the UK entrant to the WBC in

Som par par i det virkelige liv, blev Anette Moldvaer og James Hoffmann faktisk også henholdsvis SCAE´s Cup Tasters-verdensmester 2007 og Barista-verdensmester 2007. Hvornår vil det ske igen? Af alle verdensmestrene i 2007, havde Anette den længste erfaring med kaffe – 10 år – der begyndte som barista i fødebyen Trondheim i Norge, hvorefter hun arbejde i fire år som underviser og laboratoriechef hos Mercanta i Storbritannien. Det, at drive kaffesmagningslaboratoriet for en travl specialkaffeimportør som Mercanta, må sandelig have været

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 30 •

Photo: Charles Prager

en god hjælp ved Cup Tasters-konkurrencen, hvor deltagernes ganer er de virkelige konkurrenter. “Det at være en prøvesmager,” siger hun, “hjælper dig med at finde kendetegn og nuancer i kaffen, og have troen til at udpege dem”. Og samtidigt med at konkurrencens udformning er meget forskellig fra hvordan kaffesmagning foregår inden for branchen, siger hun, er Cup Tasters-begivenheden, af alle konkurrencer, efter hendes mening, den mest ‘publikumsvenlige’. Hun tilføjer, “Jeg synes at det noget, som alle fra kaffebranchen skulle prøve mindst én gang, for at træne deres egne ganer. Og det kræver meget lidt forberedelse. Jeg tror at trekantssmagning er en brugbar og muligvis sjovere måde, at få folk til at udforske kaffernes smag og profiler fra forskellige lande”.

Portrait of the artist: James Hoffmann shows the signature drink that helped him to his WBC victory in Tokyo Portræt af kunstneren: James Hoffmann viser den signaturdrink, der hjalp ham til sin WBC-sejr i Tokio

James and Anette have now launched their own business, in

partnership with Irish Barista Champion Stephen Morrissey, near London’s thriving financial district. Expect big things from new company, Square Mile Coffee Roasters. And see James compete to succeed Anette at this year’s SCAE World Cup Tasters Championship, where he will be representing the UK.

James og Anette har nu startet deres egen forretning, i partnerskab med den irske barista-mester Stephen Morrissey, nær Londons blomstrende finansdistrikt. Forvent store ting fra det nye firma, Square Mile Coffee Roasters. Og se James konkurrere om, at efterfølge Anette ved dette års SCAE Cup Tasters-verdensmesterskab, hvor han vil repræsen-

Photo: Charles Prager

Tokyo last year, James was a seasoned competitor, including placing fifth at the WBC in Berne in 2006. “Having been the first person from the UK to make the top six in the WBC [in Berne], Tokyo was a chance for me to do something I wanted to do, and I decided to take a freer approach than I would have if Tokyo were my first experience of a WBC final. So I was more adventurous, and chose a single estate coffee (from Herbazu in Costa Rica), not an obvious choice, but I wanted to show how you could do something different with espresso.” For his cappuccino, James defied convention again, choosing a coffee from Gethumbwini Estate in Kenya, turning his cappuccino into something of what he describes as a “little fruit milkshake cappuccino”. Finally, in the true spirit of molecular gastronomy, he blended shots of both of the above coffees with the flavours of tobacco, chocolate, and his own hazelnut- and almondbased biscotti foam, for a signature drink that again defied traditions. It was, of course, a championship performance.

James Hoffmann’s første job i kaffens verden – kun et par år inden han vandt WBC i Tokyo – var at demonstrere Gaggia-husholdningsmaskiner i stormagasiner i London. “På en måde,” siger han, “udviklede jeg en besættelse af kaffe. Jeg steg hurtigt til at arbejde med kommercielle maskiner, og lavede så meget kaffe som jeg kunne det var sådan det begyndte”. På det tidspunkt, hvor han deltog som den britiske WBC-deltager i Tokio sidste år, var James en garvet konkurrencedeltager, med en femteplads ved WBC i Bern, i 2006. “Efter at have været den første fra Storbritannien, som kom blandt de seks bedste ved WBC [i Bern], var Tokio en chance for mig, til at gøre noget, som jeg ønskede at gøre, og jeg besluttede mig til, at have en mere afslappet attitude, end jeg ville have haft, hvis Tokio havde været min første WBC-finaleoplevelse. Så jeg var mere dristig, og valgte en kaffe fra én enkelt plantage (fra Herbazu i Costa Rica), ikke et oplagt valg, men jeg ønskede at vise, at man kan lave noget andet med espresso.” Til sin cappuccino, trodsede James igen normen, og valgte en kaffe fra Gethumbwini-plantagen i Kenya, der gjorde hans cappuccino til noget, han beskriver som en “lille cappuccino med frugtmilkshake”. Endeligt blandede han, i den molekylære gastronomis sande ånd, shots af begge de ovennævnte kaffer med smag af tobak, chokolade og hans eget biscotti-skum baseret på hasselnødder og mandler, til en signaturdrink, som igen trodsede traditionerne. Det var selvfølgelig en mesterskabspræstation.

Anette Moldvaer and James Hoffmann, who this year opened their new business, Square Mile Coffee Roasters, in London Kaffeelskere: Anette Moldvaer og James Hoffmann, som i år åbnede deres nye forretning, Square Mile Coffee Roasters, i London

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 31 •

Nordic coffee cultures Nordiske kaffekulturer

ULRIKA TENGBY HOLM reports

ULRIKA TENGBY HOLM beretter

Coffee borealis – speciality coffee in Sweden

Borealis kaffe – specialkaffe i Sverige

I

n Sweden commodity coffee is still served the most frequently, but the coffee scene is changing. An increasing number of coffee shops, together with professional baristas, microroasters and a few big roasters, are doing their best to teach Swedish people to appreciate the aromas of speciality coffee. “Now most Swedes know about baristas and espresso, and it’s time we see some quality changes”, says Matts Johansson, microroaster and National Coordinator for SCAE Sweden.

among them Löfbergs Lila, Zoégas and Arvid Nordquist. About a year ago, Löfbergs Lila introduced a whole range of speciality coffee called Löfbergs Finaste.

“In Sweden, the total amount of speciality coffee is still so small it’s practically non-measurable”, says Matts Johansson.

“But now, when the large roasters are showing interest, the market will change a lot.”

Ten years ago the word ‘barista’ was almost unknown in Sweden. Now most people know what it means, the profession has achieved a certain status, and working as a barista is a popular job.

At da Matteo Torrefazione, the aroma of freshly roasted coffee fills the adjoining coffee shop. Barista and roast master Per Nodby keeps a sharp eye on both the colour of the coffee beans and the roasting temperature to make sure the coffee reaches the right aroma. This Tuesday, he is roasting beans from Kenya, Colombia and Peru.

Each quality is roasted separately.

Along with da Matteo Torrefazione, there are another five or six microroasters in Sweden.

Johan & Nyström in Stockholm is a small roaster that started in 2004 with the ambition to improve the selection of coffees sold in Sweden. The company is roasting approximately 150,000 kilos of speciality coffee a year, and their coffee is sold all over Sweden.

Even some of the larger coffee roasters have started to produce their own speciality coffee,

Hos da Matteo Torrefazione fylder aromaen fra den friskristede kaffe den tilstødende kaffebar. Baristaen og mesterristeren Per Nodby holder et vågent øje med både kaffebønnernes farve og ristningstemperaturen for at sikre, at kaffen opnår den rigtige aroma. Denne tirsdag rister han bønner fra Kenya, Colombia og Peru. Hver enkelt kvalitet ristes separat.

Per har arbejdet med ristning, lige siden da Matteo Torrefazione startede for omkring et år siden. Han bruger to dage ved kafferisteren, og maskinen producerer ca. 1.000 kilo om måneden. Bønnerne males og serveres i de to da Matteo kaffebarer i Gøteborg, og en stigende mængde leveres ud af huset, hovedsageligt til lokale caféer og restauranter.

Ud over da Matteo Torrefazione er der endnu fem eller seks mikroristerier i Sverige. Johan & Nyström i Stockholm er et lille risteri, som startede i 2004 med den ambition at forbedre udvalget af kaffe, som sælges i Sverige. Virksomheden rister omkring 150.000 kilo specialkaffe om året, og deres kaffe bliver solgt i hele Sverige.

Selv nogle af de større kafferisterier er begyndt at producere deres egen specialkaffe, heriblandt Löfbergs Lila, Zoégas og Arvid Nordquist.

For cirka et år siden introducerede Löfbergs Lila en hel produktserie med specialkaffe, som de kalder Löfbergs Finaste. ”I Sverige er den totale mængde af specialkaffe stadig så lille, at den praktisk talt ikke er målbar”, siger Matts Johansson. ”Men nu, hvor de store risterier viser interesse, vil markedet ændre sig meget.”

For ti år siden var ordet ‘’barista’ næsten ukendt i Sverige. Nu, hvor de fleste mennesker ved, hvad det betyder, har professionen opnået en vis status, og arbejdet som barista er et populært job.

Photo: Ulrika Tengby Holm

Per has been working with roasting ever since da Matteo Torrefazione started about a year ago. He spends two days by the coffee roaster, and the machine produces about 1,000 kilos a month. The beans are ground and served at the two da Matteo coffee shops in Gothenburg, and an increasing amount is supplied to mainly local cafés and restaurants.

It is not uncommon for the large coffee-roasters to engage well known baristas to develop new coffee ranges. Zoégas, Löfbergs Lila, Kahls Kaffe and Bergstrands are among the companies having done that. Löfbergs Lila has even employed former Swedish barista cup winner Torkel Hulthén. He is responsible for their range of speciality coffee, education and coffee tasting.

I Sverige er det stadig basiskaffe, som er den oftest serverede kaffe, men kaffescenen er ved at ændre sig. Sammen med professionelle baristaer, mikroristerier og nogle få store risterier gør et stigende antal kaffebarer deres bedste for at lære svenskerne at sætte pris på specialkaffens aromaer. “Nu kender de fleste svenskere til baristaer og espresso, og det er på tide, vi ser nogle kvalitetsændringer”, siger Matts Johansson, mikrorister og national koordinator for SCAE Sweden.

”The best thing about roasting is to discover a new flavour. You don’t really know the result until the cupping”, says master roaster Per Nodby at da Matteo Torrefazione

Det er ikke ualmindeligt, at de store kafferisterier ansætter kendte baristaer til at udvikle nye kaffeprodukter. Zoégas, Löfbergs Lila, Kahls Kaffe og Bergstrands er blandt de virksomheder, som har gjort det. Löfbergs Lila har endda ansat den tidligere svenske barista cup-vinder, Torkel Hulthén. Han er ansvarlig for deres produktudvalg af specialkaffe, uddannelse og kaffesmagning.

”Det bedste ved ristning er, at opdage en ny smag. Du kender ikke resultatet rigtigt, før den smages i koppen”, siger mesterrister Per Nodby hos da Matteo Torrefazione.

“I dag er det primært baristaerne, de små nye risterivirk-

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 32 •

Photo: Simon Hellsten

“Today, it is primarily the baristas, small new roasting companies and microroasters that stand for the development and improvement of coffee”, says Matts Johansson.

Daniel Remheden has won the Barista Cup in Sweden several times, and became Swedish champion again in 2008. Now, he hosts a show about coffee on one of Sweden’s biggest TV channels. He works a great deal of time as a coffee consultant, giving courses and lectures about speciality coffee. He is glad the barista profession has reached a higher status, “But,” he says, “it’s vital that the word barista is not just an image.

Baristas must have a genuine interest and knowledge about speciality coffee, they must be able to communicate about coffee and have the social skills that make a good barista.”

“The barista is the last person in a long coffee process; it’s a position with a great responsibility. More knowledge about cultivating and producing coffee gives you a totally different and wider perspective.”

“Far from all espresso consumed is of good quality, but espresso has taught us to raise our standards concerning taste”, says Matts Johansson.

Changing habits The average Swede drinks about four cups of coffee every day – Photo: Ulrika Tengby Holm

Coffee at home and at work At home and at work, ordinary filter coffee still dominates, and price, not quality, is the determining factor. But the scene is changing. Caffè latte is the fastest growing coffee beverage in Sweden. In coffee shops, filter-grind coffee leads a languishing life – 80 percent of the customers order a caffè latte.

Some 24 percent of all Swedes between 30–44 own an espresso machine, and today caffè latte is as common at home as in Swedish coffee shops.

Daniel Remheden har vundet det svenske barista-mesterskab adskillige gange og blev igen svensk mester i 2008. Nu er han vært i et show om kaffe på en af Sveriges største TVkanaler. Han arbejder en stor del af tiden som kaffekonsulent, hvor han afholder kurser og foredrag om specialkaffe.

Han er glad for, at barista-professionen har opnået en højere Swedish Barista Champion 2008 Daniel Remheden (left) status, “Men”, siger han, “det together with Beige Award winner Peter Frenhoff. Peter er af vital betydning, at ordet won the Beige Award by making the best caffè latte barista ikke bare er et image.

Den svenske barista-mester 2008, Daniel Remheden (til Baristaer skal have en ægte venstre) sammen med Beige Award-vinderen Peter Frenhoff. interesse i og viden om spePeter vandt Beige Award ved at lave den bedste caffè latte. cialkaffe, de skal kunne komCoffee bar chains like munikere om kaffe og være i besiddelse af de sociale færdigheder, Espresso House and Wayne’s som gør en barista god.”

Coffee are expanding, and more and more independent coffee bars are opening. Since 2001, the consumption of espresso has increased by 50 percent. People are using coffee shops and cafés as meeting places to a greater extent than before, leading to a changing coffee culture and consumption.

For Remheden, a barista is simply the coffee equivalent to a sommelier, and he therefore sees it as important that the barista has as much knowledge about the coffee bean as the sommelier has about the grape.

“For a sommelier to travel to wine producing countries and vineyards goes without saying. It should be the same for baristas when it comes to coffee. The only difference is that we have to travel farther”, says Remheden.

somheder og mikroristerierne, som står for udviklingen og forbedringen af kaffe”, siger Matts Johansson.

For Remheden er en barista ganske enkelt kaffeverdenens ekvivalent til en vintjener, og derfor mener han, at det er vigtigt, at baristaen har lige så meget viden om kaffebønnen, som vintjeneren har om druen. ”Baristaen er den sidste person i en lang kaffeproces; det er en position med et stort ansvar. Mere viden om dyrkning og produktion af kaffe giver dig et fuldstændig anderledes og bredere perspektiv.” ”At rejse til vinproducerende lande og vingårde er for en vintjener en selvfølgelighed. Det burde være det samme for baristaer, når det gælder kaffe. Den eneste forskel er, at vi er nødt til at rejse længere”, siger Remheden.

Kaffe hjemme og på arbejdet Både hjemme og på arbejdet er det stadig filterkaffen, som dominerer, og prisen, ikke kvaliteten, er den bestemmende faktor. Men scenen er ved at ændre sig. Caffè latte er den hurtigst voksende kaffedrik i Sverige. 80 procent af kunderne i kaffebarer filtermalet kaffe fører et hensygnende liv – bestiller en caffè latte. Omkring 24 procent af alle svenskere mellem 30–44 år ejer en espressomaskine, og i dag er caffè latte lige så almindelig i hjemmene som i de svenske kaffebarer.

Kaffebarkæder som for eksempel Espresso House og Wayne’s Coffee udvider, og der åbnes flere og flere uafhængige kaffebarer. Siden 2001 er forbruget af espresso steget med 50 procent. Folk bruger i højere grad end tidligere kaffebarer og caféer som mødesteder, og det har ført til en ændret kaffekultur og et anderledes forbrug.

Judges Torkel Hulthén and Lina Sanderson are tasting a signature drink at the local heat in Gothenburg for Barista Cup 2008 Dommerne Torkel Hulthén og Lina Sanderson smager en signaturdrink ved local draft* til barista-mesterskabet 2008 i Göteburg

“Det er langt fra al den espresso, der bliver drukket, som er af god kvalitet, men espresso har lært os at hæve vores standarder med hensyn til smag”, siger Matts Johansson.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 34 •

“Coffee is an everyday product that’s been with us forever.

Nobody really thinks much about it”, says Kathrine Löfberg, marketing manager at Löfbergs Lila. Daniel Remheden has reached the same conclusion: “We have almost forgotten where coffee originally comes from, what it consists of. But now people are getting interested. They want to know more about coffee.”

Kathrine Löfberg believes it is of vital importance for the development of speciality coffee that the big roasters produce their own ranges: “Our trademark is well known, which gives us a better chance to communicate and to reach more people than smaller coffee-roasters.”

Löfbergs Lila roast their speciality coffee at a small roasting house in Denmark, and, says Löfberg, “That gives us the possibility to produce small runs.”

Moving forward “It doesn’t matter if you work with really good qualities if the coffee isn’t handled properly at every stage”, says Matts Johansson, and to achieve this, it goes without saying that knowledge goes hand-in-hand with good coffee quality. That means that education is very important, a point on which everyone in the coffee roasting industry agrees.

In this regard, the Swedish dairy industry has been an important driving force in Sweden’s coffee culture since it started its Beige project in 2001. The project started with the aim of increasing the amount of milk used in coffee, and to raise the quality of espresso-based beverages.

Together with SCAE Sweden, the Beige project works in both education and in competitions like the Barista Cup. Last year the project educated over 1,000 people in a basic barista programme. Their basic and advanced barista programmes give important incentive to people to compete in Barista Cup.

Ændring af vaner Gennemsnitssvenskeren drikker cirka 4 kopper kaffe om dagen – kun finnerne drikker mere. På trods af det høje forbrug og på trods af den relativt høje kaffekvalitet i Sverige har interessen for specialkaffe været lille indtil nu.

Photo: Ulrika Tengby Holm

only the Finns drink more. In spite of high consumption and in spite of a relative high coffee quality in Sweden, the interest in speciality coffee has been small until now.

Barista Cup 2008: ingredients for a signature espresso beverage Barista Cup 2008: Ingredienser til en signaturdrink med espresso Through its successful public relations activities, the Beige project is one of the most important factors behind the improved status of baristas in Sweden and one of the main reasons Swedes have discovered espresso-based beverages. They have also managed to increase the amount of milk consumed in coffee. Some 27 percent of all milk consumed in Sweden now goes straight into the coffee cup, and 60 percent of the Swedes use milk in coffee.

Through the years. Löfbergs Lila has educated its customers in the ways of coffee knowledge. Now they are moving one step further by starting a barista school with a two-year course aimed at café chains and restaurants. The competition element is important, and the goal is for the participants to take part in future Barista Cups.

As for the future, Daniel Remheden believes in further cooperation between baristas and roasters. He also sees an increased interest by the big roasters in speciality coffee.

“That is a great support for coffee as beverage.”

Matts Johansson, for his part, is convinced that the future looks bright for speciality coffee: “In a few years’ time there will be at least 10 to 15 microroasters in Sweden. There is also a tendency towards big coffee roasters investing more. In the years ahead, speciality coffee will take a large step forward in market. Finally! I have been working hard for this since we started SCAE Sweden eight years ago.”

”Kaffe er et hverdagsprodukt, som altid har været med os. Ingen tænker rigtig over det”, siger marketingdirektør hos Löfbergs Lila, Kathrine Löfberg. Daniel Remheden er nået til samme konklusion: “Vi har næsten glemt, hvor kaffen oprindeligt kommer fra, hvad den består af. Men nu er folk ved at blive interesserede. De ønsker at vide mere om kaffen.”

Kathrine Löfberg mener, det er af vital betydning for udviklingen af specialkaffe, at de store risterier producerer deres egne produktserier: “Vores varemærke er velkendt, det giver os en bedre mulighed for at kommunikere og nå ud til flere mennesker end mindre kafferisterier.” Löfbergs Lila rister deres specialkaffe på et lille risteri i Danmark, og Löfberg siger: “Det giver os mulighed for at producere små serier.”

Vi bevæger os fremad ”Når man arbejder med kaffe af virkelig god kvalitet, betyder det ikke noget, hvis kaffen ikke er behandlet korrekt på alle stadier”, siger Matts Johansson, og for at opnå dette, siger det sig selv, at viden går hånd i hånd med god kaffekvalitet. Det betyder, at uddannelse er meget vigtigt, et punkt, som alle i kafferistningsindustrien er enige i.

I den henseende har den svenske mælkeindustri været en vigtig drivkraft i Sveriges kaffekultur, siden den startede sit Beige projekt i 2001.

Projektetet begyndte med at have som mål at øge mængden af den mælk, der bruges i kaffe og at hæve kvaliteten af espresso-baserede drikke.

Sammen med SCAE Sweden arbejder Beige projektet med både uddannelse og konkurrencer, som for eksempel Barista Cup. Sidste år uddannede projektet over 1.000 personer i et grundlæggende baristaprogram. Deres grundlæggende og videregående baristaprogrammer giver folk et vigtigt incitament til at konkurrere i Barista Cup Gennem dets succesfulde PR-aktiviteter er Beige projektet en af de vigtigste faktorer bag baristaers forbedrede status i Sverige og en af hovedårsagerne til, at svenskerne har opdaget espressobaserede drikke. Det er også lykkedes dem at øge mængden af den mælk, der bruges i kaffe. Cirka 27 procent af den mælk, der bruges i Sverige, havner nu direkte i kaffekoppen, og 60 procent af svenskerne bruger mælk i kaffen.

Gennem årene har Löfbergs Lila uddannet deres kunder i viden om kaffe. Nu går de et skridt videre ved at starte en barista-skole med et toårigt kursus målrettet mod café-kæder og restauranter. Konkurrenceelementet er vigtigt, og målet er, at deltagerne skal deltage i fremtidige barista-mesterskaber.

Når det gælder fremtiden, tror Daniel Remheden på et yderligere samarbejde mellem baristaer og risterier. Han forudser også en øget interesse for specialkaffe hos de store risterier. ”Det er en fremragende støtte til kaffe som drik.”

For Matts Johanssons vedkommende er han overbevist om, at fremtiden for specialkaffe tegner lys. “Om nogle få år vil der være mindst 10 til 15 mikroristerier i Sverige. Der er også en tendens til, at de store kafferisterier investerer mere. I de kommende år vil specialkaffe tage et stort skridt fremad på markedet. Endelig! Jeg har arbejdet hårdt for dette, lige siden vi startede SCAE Sweden for otte år siden.”

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 35 •

Milk quality & technology Mælkekvalitet og teknologi

PAUL MEIKLE-JANNEY, Managing Director of Coffee Community Ltd (www.coffeecommunity.co.uk) writes

PAUL MEIKLE-JANNEY, administrerende direktør for Coffee Community Ltd, (www.coffeecommunity.co.uk) skriver

A barista's guide to milk

Baristaens guide til mælk

I

Milk’s time line – from cow to café In the UK, there is a current trend to understand the provenance of all of our food, but such interest is rarely extended to milk. Yet how much do we actually understand about our daily pint; what is pasteurisation, homogenisation, and how long does milk really last?

n my experience in training barista skills for nearly the last ten years, one of the enduring questions has always been “What milk is best for foaming?” I have always answered this question using some guidance from a few articles on the subject, but mainly using my own personal experience over the years. I was therefore delighted to get the chance to understand more when approached by Arla, who were keen to combine their scientific knowledge of milk with a barista’s point of view.

Arla, who sponsor the UK Barista Championship with their Cravendale brand, were receiving compliments from the competitors using it and wanted to fully understand why. To this aim, we devised a series of experiments to more fully understand how milk foams and, perhaps more importantly, why sometimes it doesn’t!

After cows have been milked, unless the individual farm is processing its own milk, it is collected by tanker and taken to a central dairy for processing. The incoming milk has its cream removed and both the milk and the cream are pasteurised.

Pasteurisation is the process of heating the milk to destroy most of the bacteria, and in particular the pathogens that can harm us (the residual enzymes from harmless bacteria remain in the milk).

The process involves the milk being flowed between metal plates or through pipes (heated by hot water on the outside) to a temperature of 71.7 ºC for 15–20 seconds. This High Temperature/Short Time (Low Pasteurisation) method reduces the microorganisms to a much lower level.

Milk undergoing this treatment usually has a 16 day life from

I hope to outline the results of this research below and detail some of the factors that help and hinder foaming, but first it may be interesting to understand the process that milk goes through before it reaches us.

I min erfaring med undervisning i barista-færdigheder gennem de sidste knapt ti år har et af de tilbagevendende spørgsmål altid været: “Hvilken mælk egner sig bedst til skumning?” Jeg har altid svaret på dette spørgsmål ved at bruge nogle retningslinjer fra et par artikler om emnet, men hovedsageligt har jeg brugt min egen personlige erfaring gennem årene. Jeg var derfor meget glad for at få chancen for at forstå mere, da jeg blev kontaktet af Arla, som var meget interesseret i at kombinere deres videnskabelige viden om mælk med en baristas synspunkt. Arla, som sponsorerer for UK Barista Championship med deres Cravendale brand, modtog rosende ord fra de konkurrenter som bruger det, og ønskede fuldt ud at forstå hvorfor. Til dette formål udviklede vi en række forsøg for at øge forståelsen for, hvordan mælk skummer, og, måske endnu vigtigere, hvorfor den nogle gange ikke gør det!

Jeg håber at kunne opridse undersøgelsens resultater herunder og give en detaljeret beskrivelse af nogle af de faktorer, som fremmer og forhindrer skumning, men først kan det være interessant at forstå den proces, mælken gennemgår, før den når frem til os.

Mælkens tidslinje - fra ko til café I Storbritannien er der aktuelt en tendens til at ville forstå oprindelsen til al vores mad, men en sådan interesse ses kun sjældent udvidet til mælk. Men når alt kommer til alt, hvor meget ved vi så egentlig om vores daglige halve liter; hvad er pasteurisering, homogenisering, og hvor lang tid kan mælk i virkeligheden holde sig?

Når køerne er blevet malket, bliver mælken, medmindre det enkelte landbrug bearbejder deres egen mælk selv, hentet af en tankbil og kørt til et centralt mejeri for at blive bearbejdet. Den indkommende mælk får fløden fjernet, og både mælken og fløden pasteuriseres.

Pasteurisering er den proces, hvor mælken varmebehandles for at dræbe de fleste bakterier, og i særdeleshed de patogener, der kan skade os (de resterende enzymer fra harmløse bakterier forbliver i mælken). Under processen flydes mælken mellem metalplader eller gennem rør (der opvarmes af varmt vand på ydersiden) til en temperatur på 71,7 ºC i 15–20 sekunder. Denne metode med høj temperatur i kort tid (lavpasteurisering) nedbringer antallet af mikroorganismer væsentligt. Mælk behandlet med denne metode har en holdbarhed på 16 dage fra produktionsdatoen. Fløden gennemgår ligeledes en pasteuriseringsproces, dog normalt ved højere temperaturer.

mm 200 Fresh skimmed milk Frisk skummetmælk

180 160

Fresh semi-skimmed milk Frisk letmælk

140 120

Fresh whole milk Frisk sødmælk

100 80

Cravendale skimmed milk Cravendale skummetmælk

60

Cravendale semi-skimmed milk Cravendale letmælk

40

Cravendale whole milk Cravendale sødmælk

20 0 1

3

6

9

24

Days from production Dage efter produktionsdato

Stage One: results on foam height in Cravendale and standard fresh milk – foam height a 2 minutes Trin et: resultater vedr. skumhøjde i Cravendale og almindelig frisk mælk – skumhøjde efter 2 minutter

% 100 90 80 Fresh skimmed milk Frisk skummetmælk

70 60

Fresh semi-skimmed milk Frisk letmælk

50 40

Fresh whole milk Frisk sødmælk

30 20 10 0

1

3 6 Days from production Dage efter produktionsdato

9

Stage One: results on fresh milk shine (% shine) Trin et: resultater vedr. frisk mælkens glans (% glans)

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 36 •

mm 440 Fresh skimmed milk Frisk skummetmælk

430 420

Cravendale skimmed milk Cravendale skummetmælk

410

Fresh whole milk Frisk sødmælk

400 390

Cravendale whole milk Cravendale sødmælk

380 370 360 350 Days from production Dage efter produktionsdato

Stage 2: Total height of milk and foam of milk kept unrefrigerated all morning Trin 2: Total højde på mælk og mælkeskum, der har været opbevaret uden for køl hele morgenen production. The cream also goes through a process of pasteurisation, although usually at higher temperatures.

Long Life milk goes through a similar process, although at higher temperatures. Ultra Heat Treatment (UHT) takes the milk temperature up to 138 °C for a few seconds. Such temperatures kill all the pathogens, and when packed in sterile tetra packs extend the life of the milk to six months (180 days) from production, without the need for refrigeration, so long as the pack remains unopened.

Cravendale milk follows a slightly different path, as it is ‘Pure Filtered’. After the milk and the cream are separated, the milk is passed through fine ceramic filter. The 0.03mm holes in the filters take out most of the bacteria and micro flora that can accelerate milk’s deterioration.

The cream is not passed through the filters as the fat globules are too large. Both the milk and cream are pasteurised before the desired amount of cream is added back into the milk (approximately 1.7% for semi-skimmed milk and 3.5% for whole milk).

The pure filter process extends the shelf life of the milk to 25 days. The milk is then homogenised.

Most milk one buys these days is now homogenised, i.e., the fat is evenly distributed throughout the milk. This is why we no longer get the cream floating on the top of the milk these days. In the homogenisation

process, the cream is pumped through a small hole, breaking the fat globules into such small particles that they are easily dispersed throughout the milk. (In fact, some of the research we carried out discovered that the finer the fat globule created by homogenisation, the more successful it is for foaming.)

How do we foam?

When we foam milk, we are trapping air in the milk, with the surface proteins of the milk creating the surface of the bubbles we are forming. The air for the bubbles is introduced into the milk by creating a whipping motion, in the same way that we whip eggs for meringues. This motion is created by positioning the steam wand just under the surface of the milk, creating the wave-like motion that incorporates the air, which also produces the familiar ‘chirping’ sound. As well as adding air to create foam, we are also heating the milk at the same time. High heating (above 90 °C) for a prolonged period of time causes a change in the milk’s flavour due to a Maillard Reaction (the milk sugar reacting with the proteins), creating a ‘caramel’ taste. This reaction will be familiar to roasters, as it is the reaction that affects our coffee beans when we are roasting them from green to brown, but it is not desirable in fresh milk, so we usually seek to take the milk to a maximum of 70 °C. Experiments to discover which milk foams best Methodology: stage 1 Using an automated steam wand (as well as cross-referencing by

Langtidsholdbar mælk gennemgår en lignende proces, men ved højere temperaturer. Varmebehandling med ultrahøj temperatur (UHT) indebærer, at mælken varmes op til 138ºc i få sekunder. Sådanne temperaturer dræber alle patogener, og når mælken pakkes i sterile tetra packs, forlænges dens holdbarhed til seks måneder (180 dage) fra produktionsdatoen uden behov for nedkøling, så længe emballagen holdes uåbnet.

Cravendale mælk følger en lidt anden vej, idet den filtreres (Pure Filtered.) Efter mælken og fløden er blevet adskilt, passeres mælken gennem et fint keramisk filter. Filtrenes 0,03 mm store huller frasorterer de fleste af de bakterier og den mikroflora, som kan fremskynde mælkens fordærvelse.

Fløden passerer ikke gennem filteret, da fedtkuglerne er for store.

Både mælken og fløden pasteuriseres, før den ønskede mængde fløde kommes tilbage i mælken (ca. 1,7% for letmælk og 3,5% for sødmælk). Filtreringsprocessen forlænger mælkens levetid på hylden til 25 dage. Herefter homogeniseres mælken.

Det meste af den mælk, man køber i dag, er homogeniseret, dvs. fedtet er jævnt fordelt i hele mælken. Det er derfor, fløden ikke længere flyder ovenpå den mælk, vi får nu om dage. I homogeniseringsprocessen pumpes fløden gennem et lille hul, hvorved fedtkuglerne nedbrydes til så små partikler, at de let kan fordele sig i hele mælken.

(Faktisk afslørede nogle af vores undersøgelser, at jo finere de fedtkugler, der dannes ved homogenisering, er, jo bedre egner mælken sig til skumning.)

Hvordan skummer man?

Når vi skummer mælk, blander vi luft i mælken, og det er mælkens overfladeproteiner, som frembringer de bobler, vi danner. Luften til boblerne kommes i mælken ved at lave en piskende bevægelse på samme måde, som når man pisker æg til marengs. Denne bevægelse dannes ved at placere spidsen af damprøret, så det er lige under mælkens overflade, hvorved der dannes den bølgelignende bevægelse, der trækker luften ind, og som også frembringer den velkendte ’kvidrende’ lyd. Så vel som vi tilføjer luft for at danne skum, opvarmer vi på samme tid også mælken.

Opvarmning ved høje temperaturer (over 90°C) over længere tid medfører ændringer i mælkens smag på grund af en Maillardreaktion (reaktion mellem mælkesukker og protein), hvorved der opstår en karamelagtig smag. Denne reaktion vil være velkendt for kafferistere, da det er den samme reaktion, som påvirker kaffebønner, når vi rister dem fra grønne til brune, men det er ikke ønskeligt i frisk mælk, og derfor søger vi normalt at opvarme mælken til maks. 70 °C. Forsøg, der skal afsløre, hvilken mælk der skummer bedst Trin et: metode Ved brug af et automatisk damprør (så vel som krydsreferering ved at skumme efter traditionelle metoder) skummede vi forskellige typer mælk (frisk mælk, Cravendale og langtidsholdbar: sødmælk, letmælk og skummetmælk; laktosefri letmælk (ESL) og laktosefri langtidsholdbar letmælk på forskellige stadier af deres levetid (1, 3, 6, 9 og 24 dage fra produktionsdatoen). Mælken blev opbevaret ved 3 °C i hele perioden.

I alt blev der skummet over 130 mælkeprøver. For at sikre ensartethed i forsøgene og registrere en stor mængde oplysninger blev der udvist stor omhyggelighed med hver enkelt prøve - desværre tillader pladsen ikke en detaljeret gengivelse af det hele her.

Trin to: metode Mælkeprøverne brugt i Trin et blev opbevaret under næsten perfekte forhold. Vi indså, at dette ikke ville være tilfældet i din gennemsnitscafe, hvor mælk, når den var blevet modtaget fra distributøren, mere sandsynligt ville blive opbevaret ved højere temperaturer og ofte uden for køleskab, når den var i brug i cafeen. Dette emulerede vi ved

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 38 •

Photo: Paul Meikle-Janney

at opbevare mælken ved 3 °C de første tre dage efter produktionsdatoen, og derefter ved 8°C. Vi gentog ovenstående tests for en række forskellige mælketyper, som var blevet opbevaret i 6, 9 og 12 dage fra produktionsdatoen. Disse tidsintervaller repræsenterede de perioder, en café ville bruge mælken i praksis.

Vi udførte een gruppe tests om morgenen, hvor vi brugte den mælk, der blev opbevaret ved 8 °C, og de samme tests om eftermiddagen, hvor mælken nu ikke havde været på køl en halv dag.

Resultater Skumkvantitet, men vigtigere endnu, skumkvalitet (fasthed og glans), forringes over mælkens levetid. Forringelsesprocessen kan fremskyndes ved dårlige opbevaringsforhold for mælken.

Skin layer forming on 'off' milk Skindlag dannes på ''fordærvet'' mælk foaming by traditional methods) we foamed various milks (Fresh, Cravendale and Long Life: whole, semi-skimmed and skimmed milk; Lacto Free semiskimmed (ESL), and Lacto Free semi-skimmed long life) at various stages of their life (1, 3, 6, 9, and 24 days from their production date.). The milk was kept at 3 °C during the life of the milk.

In total over, 130 samples of milk were foamed. Great care was

taken with each sample to standardise the experiments and record a whole host of information – unfortunately space does not permit detailing all of this here.

Methodology: stage two: The milk samples used in Stage One were kept in near perfect conditions. We realised that this would not be the case in your average café, where milk would, more likely, be stored at higher temperatures once it had been received from the distributor and

Vores hovedhypotese i undersøgelsen var, at efterhånden som mælken blev ældre, ville nedbrydningen i fedtstofferne og proteinerne give mindre og mindre skummængder. Dette skete til en vis grad, men ikke i den grad, vi havde forventet. Overalt var det generelle billede, at højden på vores skum reduceredes let med mælkens alder, selvom dette var meget begrænset (og anomalier sås, hvor skumhøjden syntes at øges). Skumhøjden ændredes generelt ikke meget, efterhånden som mælken blev ældre, førend i slutningen af mælkens levetid, hvor enten mælkens proteiner eller fedtstoffer blev nedbrudt, og mælken var ubrugelig.

Hvad vi så, var en forringelse af skumkvaliteten. Efterhånden som mælken blev ældre, blev skummet blødere og blødere (dvs. det kunne ikke bevare faste spidser, som det havde gjort tidligere), og den klare glans, som sås hos den yngre mælk, gik over i et satinagtigt skær og til sidst i et kedeligt udseende skum. Det kan kort siges, at selv om skumk-

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 39 •

We repeated the above experiments for a range of different milks that had been kept for 6, 9, and 12 days from the date of production.

These times represented the range of dates over which a café would in practice be using the milk.

We carried out one set of experiments in the morning, using the milk kept at 8 °C and the same experiments in the afternoon, having now left the milk un-refrigerated for half the day.

Results Foam quantity, but more importantly foam quality (firmness and shine), deteriorates over the life of the milk. This process of deterioration can be accelerated by poor holding conditions for the milk.

Our main hypothesis going into the research was that, as the milk aged, the deterioration in the fats and proteins would give us less and less quantities of foam. This did happen to a certain extent, but not to the degree we had expected. Overall, the milks’ general trend for the height of our foam was a slight reduction with age, although this was very marginal (and anomalies existed where foam height seemed to increase). The height of the foam generally did not alter greatly as the milk got older until the end of the milk’s life, when either the proteins or the fats in the milk broke down and the milk was unuseable.

What we did see was deterioration in the foam quality. As the milk got older, the foam got softer and softer (i.e. it did not hold firm peaks as it had done before) and the bright shine given from the young milks reduced to a satin sheen and finally to a dull looking foam. In short, although the foam quantity had not diminished as much as we had expected, it’s useability for making a great cappuccino had!

The results from our second stage of experiments showed that the milk kept at less ideal temperatures experienced this reduction in quality sooner. This

was particularly evident in our afternoon experiments using milk that had been out of refrigeration for three hours. In fact, the fresh whole milk had become unuseable and coagulated, causing a skin to form on top of the milk during foaming.

Photo: Paul Meikle-Janney

often left un-refrigerated when in use in a café. We emulated this by keeping the milk at 3 °C for the first three days after production and then 8°C thereafter.

We deduced that the milk’s deterioration to an eventual point where it becomes unuseable was down to two main factors: proteolysis and lipolysis.

Proteolysis There are many different proteins found in milk, but the most common is casein, followed by lactoglobulin. Over time, the bacteria enzymes (proteases) will break down the protein structure – the process of proteolysis. This breakdown of the protein – into peptides and amino acids – not only gives a off-note to the milk (a ‘cardboard’-like flavour), but also increases the risk of separation (into casein curds and wheys) when heating the milk.

We noticed this reaction when we foamed some of the wellkept milks well past their use-by dates. As the milk was foaming, the heat caused the reaction to accelerate, and we created curds and whey in the jug.

Lipolysis Lipolysis is the splitting of the fats (triglyceride molecules) into free fatty acids and glycerol.

This is what gives us the strong foul flavour that we would associate with milk being ‘off’ (rancid). Bacteria naturally occurring in milk (although most are removed during pasteurization), or more commonly introduced through poor handling of our milk in our cafés, eat away at the fats. causing this split, the whole process being initiated by lipase (fat attacking enzymes).

‘Pure Filter’ processes, such as used for Cravendale, and UHT treatment can drastically extend the time that milk can still be foamed effectively.

Both the Cravendale and the long life milks tested still demonstrated good foam height a full 24 days after production, a time when the fresh milks had long passed their sell-by dates and become unuseable. This is espe-

Skimmed Cravendale Milk One day after production Cravendale skummetmælk een dag efter produktionsdatoen vantiteten ikke blev formindsket så meget, som vi havde forventet, så blev dens egnethed til at lave en god cappuccino med det!

Resultaterne fra andet trin af vores forsøg viste, at mælken der havde været opbevaret ved mindre ideelle temperaturer, opnåede denne kvalitetsforringelse tidligere. Dette var særlig tydeligt i vores eftermiddagsforsøg, hvor vi brugte mælk, der havde været uden for køl i tre timer. Faktisk var den friske sødmælk blevet ubrugelig og var koaguleret, hvilket betød, der dannedes skind ovenpå mælken under skumningen.

Vi konkluderede, at mælkens forringelse hen mod et endeligt punkt, hvor den bliver ubrugelig, kom an på to hovedfaktorer: proteolyse og lipolyse.

Proteolyse Der findes mange forskellige proteiner i mælk, men det mest almindelige er kasein, efterfulgt af lactoglobulin. Over tid vil bakterieenzymerne (proteaser) nedbryde proteinstrukturen - processen kaldes proteolyse. Denne nedbrydning af protein - i peptider og aminosyrer giver ikke kun mælken et ‘fordærvet’ anstrøg (en pap-agtig smag), men øger også risikoen for adskillelse (i kasein og valle), når mælken opvarmes.

Vi bemærkede denne reaktion, når vi skummede nogle af de godt opbevarede mælkeprøver, som var godt over deres sidste salgsdato.

Mens mælken skummede, fik varmen reaktionen til at accelerere, og vi frembragte ostemasse og valle i kruset.

Lipolyse Lipolyse er spaltningen af fedtstoffer (triglyceridmolekyler) i fri fedtsyrer og glycerol. Det er det, som giver den stærke, dårlige smag, som vi vil forbinde med mælk, der er ‘fordærvet’ (harsk). Bakterier, som forekommer naturligt i mælk (omend de fleste fjernes ved pasteurisering), eller som mere almindeligt opstår ved forkert behandling af mælken i vores cafeer, æder løs på fedtstofferne og forårsager denne spaltning; hele processen igangsættes ved lipase (fedtnedbrydende enzymer). ‘’Pure Filter’-processer, som anvendes til Cravendale, samt UHTbehandling kan drastisk forlænge den tid, hvor mælken stadig kan skummes effektivt.

Både Cravendale og de langtidsholdbare mælketyper, som blev testet, viste stadig en god skumhøjde hele 24 dage efter produktionsdatoen, et tidspunkt, hvor de friske mælketyper langt havde overskredet sidste salgsdato og var blevet ubrugelige. Dette er især vigtigt for Cravendale, da den som frisk mælk, der kun er blevet pasteuriseret og filtreret, stadig bibeholder sin friske mælkesmag.

Igen reducerer både ‘pure filter’-systemet og UHT-systemet bakterier, som kan forårsage proteolyse og lipolyse.

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cially important for Cravendale, as being fresh milk that has only been pasteurised and filtered, it still retains its fresh milk flavour.

and firmer brighter foam. That said, the foam levels were at best only 11% higher than whole milk, but usually less than that.

Again, both the pure filter system and the UHT system reduce bacteria that can cause proteolysis and lipolysis.

The difference between the foam heights of semi-skimmed milk against whole milk was even more negligible. At most they differed by about 7% (semi-skimmed being the higher), but often their foam heights were much closer.

Sunlight can affect the flavour of your milk Leaving milk in the light (sunlight, fridge light, etc.) can also affect the quality of the milk. The milk may develop a ‘cardboardlike’ or metallic flavour. Light can cause a reaction with the protein in which oxygen is added into the protein cell and riboflavin and amino acids are produced. This process is called oxidation, which many baristas will be familiar with due to the detrimental effect it can have on coffee beans.

Foam quantity and quality appear best in milk with lower fat content Finally to answer which milk foams best? As far as our results show this is skimmed milk, which gives a higher foam level

In conclusion, most milks foam to reasonably similar levels, so let your customers choose the one whose taste they prefer. Once they have decided, use the freshest milk possible and keep it well refrigerated and away from sunlight. If you can not get regular deliveries of milk choose pure filtered or long life milk, which will extend its foaming life.

Sollys kan påvirke smagen af din mælk Hvis mælken står i lys (sollys, køleskabslys etc.), kan det også påvirke mælkens kvalitet. Mælken kan udvikle en pap-agtig eller metallisk smag. Lys kan forårsage en rektion med proteinet, hvorved der kommer ilt ind i proteincellen, og der dannes riboflavin og aminosyrer. Denne proces kaldes iltning og vil være velkendt for mange baristaer på grund af den skadelige virkning, den kan have på kaffebønner.

Skumkvantitet og -kvalitet forekommer bedst i mælk med lavt fedtindhold Endelig svaret på, hvilken mælk der skummer bedst? Efter hvad vores resultater viser, er det skummetmælk, som giver et højere skumniveau og fastere klarere skum. Når det er sagt, var de bedste skumniveauer kun 11% højere end sødmælk, men for det meste lavere end det.

Forskellen på skumhøjderne i letmælk og sødmælk var endnu mere ubetydelige. Det højeste, de adskilte sig, var omkring 7% (med letmælk som det højeste), men ofte var deres skumhøjder meget tættere på hinanden.

Konklusionen er, at de fleste mælketyper skummer til forholdsvis ens niveauer, så lad dine kunder vælge den, hvis smag de foretrækker. Når de så har besluttet sig, brug da den friskest mulige mælk, og opbevar den korrekt på køl og væk fra sollys.

Hvis du ikke har mulighed for at få regelmæssige leveringer af mælk, vælg da filtreret eller langtidsholdbar mælk, som vil forlænge den tid, mælken er egnet til skumning.

*

Be sure to see Paul Meikle-Janney’s presentation, The Science of Milk for Baristas, at Wonderful Coffee – Copenhagen 2008, on Friday June 20 at 15.55-16.40

* Gå ikke glip af Paul Meikle-Janneys præsentation, The Science of Milk for Baristas, på udstillingen Wonderful Coffee – Copenhagen 2008 fredag d. 20. juni kl. 15.55-16.40

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 41 •

Nordic coffee cultures Nordiske kaffekulturer

SCAE Creative Director ALF KRAMER reports

Norway and speciality coffee

T

here are not very many Norwegians around – just under 5 million, the equivalent of Birmingham. But we are hard-core, heavy-duty coffee drinkers. It has been and it is our national beverage. We consume around 10 kilos per capita annually, and the market has been fairly stable over recent years. We are an all-arabica nation – robusta hardly figures in the statistics, decaf even less, flavoured only slightly more than microscopic, plus some organic and ‘fair trade’ coffees.

Almost all the coffees consumed are roasted locally, with the exception of soluble coffee.

What also makes the Norwegian market different is the almost total absence of multinationals, both in roasted coffee and in coffee bar chains. They are just not there. There are some obvious reasons for this. Consumer habits and preferences are simply different, and consumers are too quality oriented for what the multinationals have to offer.

Three national roasters cover 85% of the market, with the next three biggest taking the figure to 95%. Some 85% of all coffee consumed is filter coffee, with soluble accounting for roughly 5%. Other methods of preparing coffee account for the remaining 10%, including espresso and espresso-based beverages, which may account for 1 to 2%, with probably 98% of the latter in the form of lattes and cappuccinos.

Speciality coffee pioneers The first coffee bar, in the current interpretation of the word, was launched in 1982. Dr Ernesto Illy was also invited to an Oslo conference in 1983 to preach the espresso gospel, but it was all premature. The ICO was however encouraged by the Norwegian market’s coffee quality and diversity, and gave the Norwegian trade association $100,000 at today’s rate to explore and develop the trend that was then emerging in the US. But the Norwegian industry did not believe in the speciality coffee concept and

returned the money unused! So, as in many other nations, the speciality coffee movement was driven from the bottom upwards, not from the top downwards as one could assume from marketing textbooks.

The first speciality coffee pioneers were Norwegian students that returned from the US in the early 1990s. They wanted to start coffee bars, and luckily for them they actually found someone that listened to them. There was a speciality roaster in Norway – Solberg & Hansen – doing small batches for numerous small speciality coffee retailers throughout the country. The company had been doing this for several decades – supplying espressos, single origins, even the occasional estate coffees, but as whole beans only. A speciality coffee association had already been founded in the early 1990s and was doing well. Two coffee bars were opened by the returned students, some old speciality coffee retailers converted into coffee bars, and the heat was on…carried forward by a great number young coffee enthusiasts and a few not-so-young visionaries. A couple of years later, the first Norwegian barista championship was organised. The following year the format of these competitions became the basis of the first World Barista Championship, held in Monte Carlo and won by a Norwegian, Robert Thoresen.

Since then, the speciality coffee market has grown exponentially, and Norwegians have been instrumental in establishing the SCAE and in most of its activities.

Now what????

If we use a narrow definition of speciality coffee and speciality coffee bars, there are some 300 to 400 outlets in Norway. Their main mission is to sell roasted coffee and coffee beverages that meet the highest standards. At the other end of the scale, you will find a range of outlets such as bakeries, pizzerias, pubs, kebab sellers, coffee bars, dry cleaners and so on. If we also

Kreativ direktør i SCAE, ALF KRAMER, beretter

Norge og specialkaffe Der er ikke særligt mange nordmænd rundt omkring – kun knapt 5 millioner, svarende til Birminghams indbyggertal. Men vi er hard-core, heavy-duty kaffedrikkere. Det har været, og det er vores nationaldrik.

Vi forbruger omkring 10 kilo pr. husstand årligt, og markedet har været relativt stabilt over de seneste par år. Vi er en nation, der næsten kun drikker arabica, Robusta figurerer næsten ikke i statistikkerne, koffeinfri endnu mindre, aromatiseret kun ganske lidt mere end mikroskopisk, samt enkelte økologiske og ‘fair trade’-kaffer.

Næsten alle de kaffer, der forbruges, ristes lokalt, med undtagelse af pulverkaffe. Det, der også gør det norske marked anderledes, er det næsten totale fravær af multinationale selskaber, både inden for ristet kaffe og kaffebarkæder. De er der bare ikke. Det er der nogle indlysende grunde til. Forbrugervaner og præferencer er ganske enkelt forskellige, og forbrugerne er mere kvalitetsorienterede end det, de multinationale kan tilbyde. Tre nationale risterier dækker 85% af markedet, og de påfølgende tre største bringer tallet op på 95%.

Cirka 85% af al den kaffe, der forbruges, er filterkaffe, hvor pulverkaffe tegner sig for cirka 5%. Andre kaffetilberedningsmetoder tegner sig for de resterende 10%, heriblandt espresso og espressobaserede drikke, som cirka tegner sig for 1 til 2%, og antageligt er 98% af sidstnævnte i form af latter og cappuccinoer.

Specialkaffens pionerer.

Den første kaffebar, i ordets nuværende fortolkning, blev startet i 1982. Dr Ernesto Illy var også inviteret med til en konference i Oslo i 1983 for at prædike espressoens gospel, men det var alt for tidligt. ICO blev imidlertid opmuntret af det norske markeds kaffekvalitet og mangfoldighed og gav den norske brancheforening et beløb på, hvad der i dag svarer til $100.000 til at udforske og udvikle den tendens, der på det tidspunkt var dukket op i USA. Men den norske branche troede ikke på specialkaffens koncept og gav pengene tilbage ubrugte! Så som i mange andre lande blev specialkaffebevægelsen drevet fra bunden og op, og ikke fra toppen og ned, som man ellers kunne antage ud fra lærebøger om marketing.

De første pionerer inden for specialkaffe var norske studerende, som kom tilbage fra USA først i 1990ere. De ønskede at åbne kaffebarer, og heldigvis for dem fandt de faktisk nogen, som lyttede til dem. Der var et specialristeri i Norge – Solberg & Hansen – som ristede små portioner til adskillige små specialkaffe-detailhandlere i hele landet. Dette havde virksomheden gjort i flere årtier. Leveret espressoer, single origins, endog de lejlighedsvise estate kaffer, men kun som hele bønner. Der var allerede blevet grundlagt en specialkaffeforening i de tidlige 1990ere, og den klarede sig godt. To kaffebarer var blevet åbnet af de hjemvendte studerende, nogle gamle specialkaffebutikker ombyggede til kaffebarer, og der var lukket op for varmen...hjulpet fremad af en masse unge kaffeentusiaster og nogle få knapt så unge visionære personer. Et par år senere blev det første norske barista-mesterskab arrangeret. Det efterfølgende år dannede formatet af disse konkurrencer grundlaget for de første barista-verdensmesterskaber (World Barista Championship), som blev afholdt i Monte Carlo og vundet af nordmanden, Robert Thoresen. Siden da er markedet for specialkaffemarkedet eksponentielt, og nordmændene har været medvirkende i etableringen af SCAE og de fleste af dens aktiviteter.

Hvad nu????

Hvis vi bruger en smal definition af specialkaffe og specialkaffebarer, er der cirka 300 til 400 filialer i Norge. Deres hovedmission er at sælge ristet kaffe og kaffedrikke, som imødekommer de højeste standarder. I den anden ende af skalaen findes, hvad vi bredt kan beskrive som bagerier, pizzariaer, barer, kebabsælgere, kaffebarer, renserier osv. Hvis vi også medregner disse, så kan antallet af kaffebarer i Norge ganges med 20 til 30 – kaffe, husker du nok, er vores nationaldrik. Og mens klimaet her

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 42 •

Some Norwegian coffee scenes: the Norwegian barista team, the first Nowegian coffee bar, Alf Kramer’s local coffee bar Nogle norske kaffescener: det norske barista-hold, den første norske kaffebar, Alf Kramer's lokale kaffebar

count these, then the number of coffee bars in Norway can be multiplied 20- to 30-fold. Coffee, remember, is our national beverage. And while the climate here prevents us from opening the bikini coffee bars now appearing in the US, some unusual formulas and niches are emerging.

That said, some multinational kiosk and burger chains are now actually taking coffee seriously.

The 7-Eleven chain, in a U-turn from its normal coffee offering, hired World Barista and Cup Tasters champion Tim Wendelboe to train and motivate its staff. The company has also decided to move towards quality in its roasted coffee. McDonald’s is aiming in the same direction, or trying to do so, but here in Norway there is still room for improvement in its coffee selection.

Out of the 300 to 400 coffee bars, there are no multinational chains. The largest chain, Kaffebrenneriet, has 18 outlets, mainly in the greater Oslo area.

They definitely have their focus on quality, and you will have seen their name among the Cup of Excellence coffee buyers.

The second biggest chain is Stockfleths, with 7 outlets. The mainstream is single shops, selling both roasted coffee and coffee beverages. The new trend is definitely in the direction of single estate coffees, and also towards espressos. Consumers seem to have an insatiable appetite for descriptions of the coffee they buy and knowledge

about the districts, the estates and the farmers involved. And consumers are willing to enjoy and pay for this coffee in the same way that they would a quality wine. Keep in mind that 85% of the coffees consumed in Norway are filter coffees, a figure that rises to 95% when we look at what Norwegians drink in their own homes. Coffees in Norway are generally roasted quite lightly compared to international standards. Milk and sugar are hardly used in filter coffee, and the brewing equipment used in private homes is good enough to meet SCAE Gold Cup Standards. We are actually a nation of wellbehaved coffee drinkers, still pioneers in many areas.

The market Depending on how you define it, the Norwegian speciality coffee market is small – just like the market for Premier Grand Cru wines. If we define the market as limited to green coffee from a special microclimate, with no primary defects, then speciality coffee accounts for roughly 2% of the total coffee market. If we are a bit looser in our definition and also include all espressos, all single origins, all ‘fair trade’, all organic, all flavoured coffees, and a few others, we may well triple the figure. If the green coffee standards that are used to define speciality coffee in many countries are used, the figure could be 20%. Keep in mind that all of Norway’s national industrial brands are 100% arabica, and a quick look at green coffee

forhindrer os i at have de bikini-kaffebarer, som nu er ved at dukke op i USA, er der ved at opstå nogle usædvanlige opskrifter og nicher.

Når det er sagt, er der nogle multinationale kiosker og burgerkæder, som faktisk nu tager kaffen alvorligt. 7-Eleven-kæden har foretaget en kovending i forhold til deres normale kaffeudbud og har hyret vinder af World Barista Cup og Cup Tasters, Tim Wendelboe, til at oplære og motivere deres personale. Virksomheden har også besluttet at bevæge sig hen imod kvalitet i dens ristede kaffe. McDonald’s sigter i samme retning, eller forsøger i hvert fald på det, men her i Norge er der stadig plads til forbedringer i deres kaffeudvalg.

Ud af de 300 til 400 kaffebarer er der ingen multinationale kæder. Den største kæde, Kaffebrenneriet, har 18 filialer, hovedsageligt i Stor-Osloområdet. De har helt sikkert deres fokus på kvalitet, og du vil have set deres navn blandt Cup of Excellence kaffekøberne. Den næststørste kæde er Stockfledts, med 7 filialer. Det dominerende billede er selvstændige butikker, der både sælger ristet kaffe og kaffedrikke. Den nye tendens er afgjort i retning mod single estate kaffer, og også i retning mod espressoer. Forbrugerne synes at have en utilfredsstillet appetit på at få beskrivelser om den kaffe, de køber, og viden om de involverede distrikter, kaffefarme og farmere. Og forbrugerne er villige til at nyde og betale for denne kaffe på samme måde, som med en kvalitetsvin. Husk på, at 85% af den kaffe, som drikkes i Norge, er filterkaffe, et tal, som stiger til 95%, når vi ser på, hvad nordmændene drikker hjemme hos dem selv. Kaffe er i Norge generelt ristet ganske let sammenlignet med internationale standarder.

Mælk og sukker bruges næsten ikke i filterkaffe, og det bryggeudstyr, som bruges i private hjem, er godt nok til at kunne imødekomme SCAE Gold Cup standarderne. Vi er faktisk en nation af velopdragne kaffedrikkere, som stadig er pionerer på mange områder.

Markedet Afhængigt af, hvordan det defineres, er det norske specialkaffemarked lille – præcist lige som markedet for Premiere Grand Cru vine. Hvis vi definerer markedet som begrænset til grøn kaffe fra et specielt mikroklima, uden nogen primære defekter, så tegner specialkaffe sig for cirka 2% af det totale kaffemarked. Hvis vi er lidt løsere i vores definition og også inkluderer al espresso, al single origin, al fair trade, al økologisk og al aromatiseret kaffe og nogle få andre typer, kan vi godt tredoble tallet. Hvis de standarder for grøn kaffe, som bruges til at definere specialkaffe i mange lande anvendes, kunne tallet være 20%. Husk på, at alle Norges nationale industrielle varemærker er 100% arabica, og et hurtigt kig på importstatistikker for grøn kaffe vil vise, at de lande, som forsyner os med grøn kaffe, meget vel kan se på os som et El Dorado for eksportører.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 43 •

import statistics will show that the countries that supply us with green coffee might well look upon us as an El Dorado for exporters.

Recent trends The latest trend is in-shop roasting and buying groups.

Recently we have seen some ten new in-shop roasters, and more are on the way. These roast for their own coffee bar, for their neighbourhoods, and for some other coffee bars. All this is under a banner proclaiming that freshly roasted and ground coffee is the king of flavour. In volume terms, they are even smaller than microscopic, but they are now joining forces and forming small buying groups. Again, Solberg & Hansen has taken the lead in forming buying groups. They see the small roasters that are popping up not simply as competitors, but as alliance partners in the struggle to get quality coffee more widely accepted, in the manner of quality wines.

Solberg & Hansen should be familiar with special coffees –

so far they have bought some 50 lots of Cup of Excellence coffees, undoubtedly a world record.

Norway and the SCAE The Norwegian Speciality Coffee Association was already in existence when the SCAE was formed, and our experience here in Norway has helped to kickstart many of SCAE’s activities.

For our part, we have fostered the winners of two World Barista Championships, one Cup Tasters Championship (two if you count Anette Moldvaer, born in Norway but competing for the UK) and several runners up, and our national barista team has won the Nordic cup several times. In recent years we have not been quite up to our previous standards, but dwelling on past glories will not help, and a strong new team is coming to Copenhagen and setting its sights on winning the ‘Best Nation’ competition. The last Norwegian championships were held in February, with a broad educational programme, an exhibition, and a great party!

De seneste trends Den sidste nye trend er in-shop ristning og indkøbsforeninger.

På det seneste har vi set cirka ti nye in-shop risterier, og flere er på vej. Disse rister for deres egen kaffebar, for deres nærmiljø og for enkelte andre kaffebarer. Alt dette sker under et banner, der proklamerer, at friskristet og malet kaffe er "the king of flavour". Når man taler om mængder, er de endnu mindre end mikroskopiske, men de er nu i gang med at slutte sig sammen og danne små indkøbsforeninger. Atter er Solberg & Hansen gået i spidsen med dannelsen af indkøbsforeninger. De ser ikke kun de små risterier, der skyder frem, som konkurrenter, men som alliancepartnere i kampen for at kvalitetskaffen skal blive mere bredt accepteret, på samme måde som med kvalitetsvine. Solberg & Hansen burde være bekendt med specialkaffe - indtil videre har de købt cirka 50 partier af Cup of Excellence kaffer, hvilket utvivlsomt er en verdensrekord.

Norge og SCAE Den norske specialkaffeforening eksisterede allerede, da SCAE blev dannet, og vores erfaring her i Norge har hjulpet med til at kickstarte mange af SCAE’s aktiviteter. For vores vedkommende har vi opfostret vinderne af to barista-verdensmesterskaber, et Cup Tasters-mesterskab (to, hvis man medregner Anette Moldvaer, som er født i Norge, men konkurrerer for Storbritannien) samt adskillige andenpladser, og vores nationale barista-team har vundet de nordiske mesterskaber adskillige gange. I de senere år har vi ikke levet helt op til vores tidligere standarder, men det hjælper ikke at hvile på laurbærrene, og det er et stærkt nyt hold, som kommer til København og er opsatte på at vinde konkurrencen ‘’bedste nation’. De sidste norske mesterskaber blev afholdt i februar med et stort undervisningsprogram, en udstilling, samt en stor fest!

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 44 •

Coffee marketing Markedsføring af kaffe

Editor CHARLES PRAGER reports on a new initiative by the National Federation of Coffee Growers of Colombia

Protecting the name of ‘Colombian coffee’

L

ast September, the European Commission awarded the National Federation of Coffee Growers of Colombia (Fedecafé) Protected Geographical Indication (PGI) status for Colombian coffee – the first time the EU had granted such status to a non-European product. As a result, Fedecafé enjoys the same intellectual property rights protection within the EU for Colombian coffee that producers of Roquefort, Champagne or Prosciutto di Parma have for their products.

What is a PGI? PGIs are a legal recognition of intellectual property rights created by the European Union to protect producers of certain foodstuffs. The European Commission reasons that “when a product acquires a reputation extending beyond national borders it can find itself in competition with products which pass themselves off as the genuine article and take the same name.

This unfair competition not only discourages producers but also misleads consumers. That is why, in 1992, the European Union created systems known as PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) and TSG (Traditional Speciality Guaranteed) to promote and protect food products.”

the fact that product quality and differentiation are key to winning, educating and ensuring the loyalty of consumers. Certifications (Rainforest Alliance, Utz Certified, Organic, etc.), trademarks and GIs are important assets in alerting consumers to product quality, in highlighting that a given coffee has been independently certified to meet certain standards, and in defending against dishonest competition. This is why a packet of coffee can sometimes carry as many logos as Formula 1 drivers carry on their racing suits.

This May, with issues surrounding GIs, certification marks and trademarks of increasing interest in the coffee world, around a hundred delegates from producer and consumer countries met at the International Coffee Organization for the Seminar on Geographical Indications for Coffee*, to hear a panel of speakers from different countries and organisations examine the experiences and issues surrounding GIs.

Collectively, these are referred to as Geographical Indications (GIs). PGIs can be granted to producers in a region, place or country producing a foodstuff originating there with a specific quality, reputation or other characteristics attributable to that geographical origin, the production and/or processing and/or preparation of which take place in the defined geographical area.

Colombia’s experience One of these speakers was Fedecafé General Manager Gabriel Silva, and he showed how GIs fit into Colombia’s strategy. Colombia, of course, is the pathfinder when it comes to coffee marketing by a producer country, with Fedecafé established back in the 1930s.And it was in the 1950s, Silva pointed out, that Colombia became the first country “that took an active stance towards marketing its product and gave a ‘face’ to a commodity.” One of Fedecafé’s great achievements, he said, has been to create a segment for 100% Colombian coffee: “Consumers demand it, and roasters offer it within their product portfolio.”

What are the benefits?

No one in the speciality coffee world will need convincing of

To achieve this, Colombia has – alone among coffee producing countries – spent count-

Redaktør CHARLES PRAGER beretter om et nyt initiativ fra den nationale sammenslutning af kaffedyrkere i Columbia

Beskyttelse af navnet ‘columbiansk kaffe’ I september sidste år tildelte Europakommisionen den nationale sammenslutning af kaffedyrkere i Columbia (Fedecafé) status som beskyttet geografisk betegnelse (PGI) for columbiansk kaffe – hvilket er første gang, at EU har givet en sådan status til et ikkeeuropæisk produkt. Som resultat heraf, nyder Fedecafé de samme intellektuelle ejendomsrettigheder indenfor EU, som dem producenter fra Roquefort, Champagne, eller skinke fra Parma har.

Hvad er PGI? PGI´er er en juridisk anerkendelse af intellektuelle ejendomsrettigheder, som er oprettet af den Europæiske Union, for at beskyttet producenter af visse fødevarer. Europakommisionen ræsonnerer, at “når et produkt får et renommé, som rækker ud over de nationale grænser, kan det finde sig selv i konkurrence med produkter, der udgiver sig for at være den ægte vare, og tager det samme navn.

Denne unfair konkurrence modarbejder ikke blot producenterne, men vildleder også forbrugerne. Det var derfor, at den Europæiske Union, i 1992, oprettede de systemer, der er kendt som PDO (beskyttet geografisk oprindelse), PGI (beskyttet geografisk betegnelse) og TSG (garanterede traditionelle specialiteter), for at fremme og beskytte fødevareprodukter”.

Samlet set, omtales disse som geografiske betegnelser (GI´er). PGI´er kan tildeles producenter i en region, på et sted, eller i et land, som producerer en fødevare, der stammer derfra, har en særlig kvalitet, et renommé eller andre karakteristika, som kan henføres til den geografiske oprindelse og/eller fremstillingsmåde og tilberedning, der finder sted i det definerede geografiske område.

Hvad er fordelene?

Ingen i specialkaffens verden behøver, at blive overbevist om det faktum, at produktkvalitet og differentiering er afgørende for at vinde, udbygge og fastholde forbrugernes loyalitet. Certifikationer (Rainforest Alliance, Utz Certified, Organic, osv.), varemærker og GI´er er vigtige redskaber til at henlede forbrugernes opmærksomhed på produktkvalitet, ved at fremhæve at en given kaffe er blevet uafhængigt certificeret for at opfylde visse standarder, samt til at forsvare den mod uhæderlig konkurrence. Det er derfor en pakke kaffe nogle gange er påført ligeså mange logo´er som Formel 1-kørerne har på deres racerdragter.

Med baggrund i den stigende interesse i kaffeverdenen for GI´er, certifikationsmærker og varemærker, mødtes, i maj dette år, omkring hundrede delegerede hos International Coffee Organization til et seminar om geografiske betegnelser for kaffe*, for at høre et panel af talere fra forskellige lande og organisationer gennemgå de erfaringer og spørgsmål, der omgiver GI´er.

Colombia’s erfaring En af disse talere var Fedecafé´s administrerende direktør Gabriel Silva, og han viste hvordan GI´er passer ind i Colombia’s strategi. Colombia er selvfølgelig et foregangsland , når der handler om et producentlands markedsføring af kaffe, med Fedecafé etableret tilbage i 1930´erne. Og det var i 1950´erne, påpegede Silva, at Colombia blev det første land som “indtog en aktiv holdning henimod at markedsføre dets egne produkter, og gav ‘ansigt’ til en vare ”. En af Fedecafé’s store bedrifter, sagde han, har været at skabe et segment for 100% columbiansk kaffe: “Forbrugerne efterspørger den, og risterierne tilbyder den i deres produktsortiment”.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 45 •

less millions over the years building its brand, using “a sophisticated portfolio of trademarks” (the unforgettable Juan Valdez) and also certification marks. But, Silva pointed out, trademarks cannot be used for geographical denominations, while certification marks are not necessarily being associated with quality standards, are difficult and expensive to enforce, do not guarantee against people indiscriminately using the name ‘Colombian blend’ or ‘Colombian type’ and are not very well understood by labelling officials.

GIs, he went on, present a different approach – one that fits in perfectly well with Colombia’s product differentiation goals. GIs offer producers the opportunity to position their origin and communicate directly with consumers who demand it, protect the reputation that producers of well-known origins have built, offer an effective and reliable instrument to ensure fair labelling, and serve as a tool to educate and generate loyal and less price-sensitive consumers.

At the same time, he stressed, GIs are more than just another logo. They must represent, he said, genuine characteristics that link a product to where it is produced, producers and their efforts to maintain product quality and consistency, quality controls along the product chain to guarantee consistency and maintain the product’s reputation (Fedecafé had to objectively convince the EU that this was indeed the case for Colombian coffee, which, of course, it did successfully). Promotion efforts are also needed to position the GI among consumers worldwide, and partnership between the producer and the industry in order to communicate and protect the product’s unique characteristics.

Following through…

Winning GI status for your product, clearly, is not the whole story. Luis Fernando Samper, Director of Intellectual Property for Fedecafé, says, “People that are involved in GIs usually look at it as an end in itself. They define the project, and the project ends if some national

authority grants them GI recognition. Our experience with patents, certification marks, trademarks and now GIs is that this is where the problems start.

You now need to protect your intellectual property, advance it, and make sure that whoever wants to be an authorised user of your trademark or certification mark or GI competes on fair terms with fellow roasters, fellow retailers, etc. Protecting your intellectual property is always a challenge, and you have to commit to this.”

“The advantage that we have,” he points out, “is that we have the system in place, we devised it years ago, we work in that sphere, and moreover we have the technology to back up whatever we say about coffee with objective data, and not someone’s opinion on what this or that packet of coffee contains or doesn’t contain.

And this has been accepted as valid proof by European courts when we find an infringement.”

Indeed, Fedecafé has historically been a vigorous defender of its intellectual property rights, and regularly scours the marketplace to detect any infringements. He adds, “We have won court judgements in European countries, and we have also settled out of court, on favourable terms to Fedecafé.”

One implication of this is that any producers thinking about obtaining a GI for their coffee need to recognise the long-term commitment of resources required in order to promote and defend it.

Fedecafé, for its part, is now looking at extending its GI strategy to particular growing regions within Colombia.

“With technology,” says Samper, “we’ve identified five regions, so far, that have a certain reputation in the coffee industry, and we feel that by implementing a regional strategy we can somehow segment the Colombian coffee offering to fulfil the needs of regional growers.” * Presentations made at the Seminar on Geographical Indications for Coffee, Tuesday, 20 May 2008, can be downloaded from the ICO website, page address: http://dev.ico.org/event_pdfs/gi/gi .htm

For at nå dette, har Colombia – som det eneste blandt de kaffeproducerende land – brugt utallige millioner gennem årene, på at opbygge dets navn, ved hjælp af “et eksklusivt udvalg af varemærker” (den uforglemmelige Juan Valdez) og certifikationsmærker. Men, påpegede Silva, varemærker kan ikke bruges som geografiske betegnelser, samtidigt med at certifikationsmærker ikke nødvendigvis bliver forbundet med kvalitetsstandarder, er vanskellige og dyre at føre frem, ikke garanterer mod at folk ukritisk bruger navnet ‘colombian blend’ eller ‘colombian type’, og ikke forstås særlig godt af mærkningsmyndighederne.

GI´er, fortsatte han, har en anden tilgang – en der passer helt perfekt til Colombias mål for produktdifferentiering. GI´er giver producenterne muligheden for at positionere deres oprindelse, kommunikere direkte med de forbrugere, som ønsker dette, beskytte det renommé som producenter under velkendte oprindelser har opbygget, og udgør et effektivt og sikkert instrument til, at sikre en fair mærkning, og tjener endeligt som et værktøj til at oplyse og skabe loyale og mindre prisfølsomme forbrugere.

På samme tid, understregede han, er GI´er mere end blot endnu et logo. De skal vise, sagde han, de karakteristika, der forbinder et produkt til det sted hvor det fremstilles, producenterne og deres bestræbelser på, at opretholde produktkvalitet og kontinuitet, samt kvalitetskontroller gennem hele produktkæden, for at garantere kontinuitet og bevare produktets renommé (Fedecafé måtte overbevise EU om, at dette bestemt var tilfældet med columbiansk kaffe, hvilket de naturligvis gjorde med succes). Der er også brug for markedsføringsmæssige bestræbelser, for at positionere GI´et blandt forbrugere på verdensplan, og partnerskab mellem producenten og branchen, med henblik på at kommunikere og beskytte produktets unikke karakteristika.

Efterfølgende…

Det at opnå GI-status for Jeres produkt, er helt indlysende ikke hele historien. Luis Fernando Samper, direktør for intellektuel ejendom Fedecafé, siger, “Folk som er involveret i GI´er ser sædvanligvis på det, som målet i sig selv. De definerer projektet, og projektet slutter, hvis en eller anden national myndighed tildeler dem GI-anerkendelse. Vor erfaring med patenter, certifikationsmærker, varemærker, og nu GI´er, er, at det er dér problemerne starter. I skal nu beskytte Jeres intellektuelle ejendom, føre den frem, og sikre at alle, der ønsker at blive autoriseret bruger af Jeres varemærke, certifikationsmærke eller GI, konkurrerer på fair betingelser overfor kollegaer blandt risterier, detailhandlere, osv. Det at beskytte Jeres intellektuelle ejendom er altid en udfordring, og I er nødt til at tage den op”.

“Den fordel, som vi har,” påpegede han, “er at vi har systemet på plads, vi udtænkte det for år tilbage, vi arbejder inden for det område, og endvidere har vi teknologien til, at understøtte alt hvad vi siger om kaffe med objektive data, og ikke en eller andens mening om hvad denne eller hin pakke kaffe indeholder eller ikke indeholder. Og dette er blevet accepteret som gyldigt bevis i europæiske retsale, når vi opdager en krænkelse.” Faktisk har Fedecafé historisk været en ivrig beskytter af sine rettigheder vedrørende intellektuel ejendom, og gennmsøger regelmæssigt markedet for at afsløre alle krænkelser. Han tilføjer, “Vi har vundet retsafgørelser i europæiske lande, og vi har også indgået forlig, på gode betingelser for Fedecafé.” En følge af dette er, at alle producenter, som overvejer at få et GI for deres kaffe, er nødt til at vedkende sig den langvarige indsættelse af de ressourcer, der er nødvendige for at fremme og forsvare det.

Fedecafé søger nu, for sin del, at udvide deres GI-strategi til særlige dyrkningsregioner i Colombia. “Ved hjælp af teknologi”, siger Samper, “har vi fundet fem regioner, indtil videre, som har et bestemt renommé i kaffebranchen, og vi føler at vi, ved at implementere en regional strategi, i nogen grad kan segmentere den columbianske kaffe, og tilbyde at opfylde de regionale dyrkeres behov”. * De præsentationer, der blev vist på seminaret om geografiske betegnelser for kaffe den 20. maj 2008, kan downloades fra ICO´s hjemmeside, på internetadressen: http://dev.ico.org/event_pdfs/gi/gi.htm

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 46 •

Nordic coffee cultures Nordiske kaffekulturer

Finnish National Coordinator PETRA KOIVUKANGAS reports

Finland - home to the world's biggest coffee drinkers

W

Kenya, Ethiopia and Guatemala) to shops to increase the range of coffees available.

Some of the biggest supermarkets now include 30 different coffees in their everyday offering. These are mostly filter coffees by different brands, but, slowly something more is also coming onto the consumer market.

Filter habits Mostly, our coffee is very lightly roasted. For some reason, a common assumption is that darker roasted coffee is stronger in every way and that it contains more caffeine! On those occasions where I’ve been involved in promoting more full-bodied and darker coffees, in almost every case people were surprised at their softness and good flavour – but they still bought their regular brand. Perhaps we are a bit shy of changing our everyday consuming habits. Things are changing, however. The big Finnish roastery, Paulig, has brought singleorigin coffees (Colombia,

Espresso Paulig was the first roaster to produce espresso in Finland: its Northern Italian-style Paulig Espresso Originale was launched in 1979. Today, the biggest supermarkets sell small selections of espresso coffees alongside their filter coffees.

Many still think that espresso machines at home are luxury items and too difficult to use – and that the drinks are small and don’t taste good. When the first domestic espresso machines arrived they were fairly expensive, but today we can get reasonable machines for the price of one of the better filter coffee machines.

Photo © SCAE Finnish Chapter

e Finns lead the world in coffee consumption per capita, drinking a lot of coffee both at home and at work. We drink mostly filter coffee, and it has been a joke here that, to wake up in the morning, Finns drink huge amounts of bitter coffee rather than a normal cup of good, well made coffee.

Den finske nationale koordinator PETRA KOIVUKANGAS beretter

Finland - hjemsted for verdens største kaffedrikkere Vi finner er førende i verden mht. kaffeforbrug pr. indbygger, og drikker meget kaffe både hjemme og på arbejdet. Vi drikker for det meste filterkaffe, og det har været en vittighed her, at finner, for at vågne op om morgenen drikker store mængder af bitter kaffe, i stedet for en normal kop god, veltilberedt kaffe .

Filtervaner Det meste er meget let ristet. Af forskellige årsager, er det en almindelig antagelse, at mørkere ristet kaffe er stærkere på alle måder, og at den indeholder mere koffein! Ved de lejligheder, hvor jeg har været involveret i markedsføringen af fyldigere og mørkere kaffer, er folk i næsten alle tilfælde blevet overrasket over deres blødhed og gode smag – men de købte fortsat deres sædvanlige mærke. Måske er vi en smule bange for, at ændre vore daglige forbrugsvaner. Men tingene ændrer sig imidlertid. Det store finske risteri, Paulig, har købt kaffer med ét enkelt oprindelsessted (Colombia, Kenya, Ethiopien og Guatemala) til butikkerne, for at øge udvalget af kaffer, som udbydes. Nogle af de største supermarkeder har nu 30 forskellige kaffer i deres daglige sortiment. Disse er for det meste filterkaffer af forskellige mærker, men langsomt kommer der også andet ind på forbrugermarkedet.

Espresso Paulig var det første risteri, der producerede espresso i Finland: dets Paulig Espresso Originale, i norditaliensk stil, blev lanceret i 1979. Idag sælger de største supermarkeder et lille udvalg af espressokaffer ved siden af deres filterkaffer. Mange synes stadig, at espressomaskiner i hjemmet er luksusting og vanskellige at bruge – samt at kaffen er ret lille og smager dårligt. Da de første espressomaskiner til hjemmet kom på markedet, var de ret dyre, men idag kan vi få fornuftige maskiner til samme pris, som en af de bedre maskiner til filterkaffe.

Kaffecentralen leverer et bredt udvalg af kaffeudstyr, fra La Marzocco-maskiner til mere ydmyge maskiner til hjemmet, og importerer italienske kaffer. Kaffecentralen er blevet lidt af et mekka for kaffeelskere , og Ulrika Hannula beskriver hvad de ser ske på markedet:” Det er vor erfaring, at markedet for espresso i hjemmet vokser hurtigt, ligesom kendskabet til kvalitetskaffe.

Selv om filterbrygning stadig er den mest almindelige måde at lave kaffe på derhjemme, skifter flere og flere mennesker til espresso og espresso-baserede drikke - også af helbredsmæssige årsager. Kvalitet vinder over kvantitet.”

I de fleste caféer og kaffebarer er filterkaffe stadig førende. Men når det kommer til specialkaffer, er café latte (med og uden smagssirup) mest sælgende. Hannula fortæller, “I vores forretning er 2/3 af de kaffer, vi sælger, med mælk. Sojamælk vokser i popularitet, men salget af mælk uden fedt går ned. På samme tid, stiger salget af veltilberedt espresso.”

Practice makes perfect – at the Paulig Institute Øvelse gør mester - på Paulig-instituttet

Mejeriprodukter Med størstedelen af espressokaffe gående i retning af mælkebaserede drikke, har to store firmaer for mejeriprodukter i de sidste

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 52 •

Retailer Kaffecentralen provides a wide variety of coffee equipment from La Marzocco machines to humbler domestic machines, and imports Italian coffees. Kaffecentralen has become something of a coffee lovers’ mecca, and Ulrika Hannula describes what they see happening in the market: “In our experience the home espresso market is growing rapidly, as is knowledge about quality coffee. Even though filter brewing is still the most common way of making coffee at home, more and more people are moving to espresso and espresso-based drinks, for health reasons as well. Quality is winning out over quantity.”

work to do in raising the level of quality expectations.

Benjamin Andberg and Svante Hamp of Kaffa Roastery comment, “When a major coffee brand is on special offer in a supermarket, there is literally a queue of people outside to buy the coffee. Thus, the problem is that Finns think that they are already drinking the best coffee. So one of our biggest challenges – and opportunities – is to educate the customer about coffee – the storybehind it, the processes, and finally the taste in the cup.”

They add “Finns show two different taste preferences: some people like light roasted drip coffees and usually like our acidic and fruity Kenya.

The other group of people like the opposite – they want their coffee to be dark roasted and full bodied, for example a Sumatra or an Indian Monsoon Malabar. Getting people to drink different taste profiles and appreciate them takes time, and there are no shortcuts to the perfect cup.”

In most cafés and coffee shops, filter coffee is still king.

But when it comes to to speciality coffees, café latte (with and without flavour syrups) are the top sellers. Hannula comments, “At our shop 2/3 of the coffees we sell are with milk.

Soy milk is growing in popularity, but sales of non-fat milks are going down. At the same time, sales of well prepared espresso are rising.”

Challenges Finnish roasteries import very good quality coffees, but a big problem is that the average consumer lacks the knowledge to prepare proper coffee, not, in my opinion, because of a lack of information but rather a lack of interest. We have a lot of

For its part, the Finnish culinary world seems to be only just starting to see coffee as a real part of the whole foodserPhoto © SCAE Finnish Chapter

Dairy With the majority of espresso coffee going into milk-based beverages, two big dairy products companies have launched their coffee milks onto the market in the past couple of years.

Valio has developed its coffee milk working with the Paulig Institute, containing, according to their research, an optimal amount of fat (2%) and protein for speciality coffees. The bubbles formed in foaming the milk are small and the foam itself is very smooth. Arla Ingman has a café milk created for speciality coffees, containing 3% fat and 3.2% protein. Both of these milks are suitable for people suffering lactose intolerance. Both companies work closely with the coffee industry.

par år lanceret deres kaffemælk på markedet. Valio har udviklet deres kaffemælk i samarbejde med Paulig-instituttet, og den indeholder, ifølge deres undersøgelser, en optimal mængde fedt (2 %) og protein til specialkaffer. De bobler, der dannes når mælken skummer, er små, og selve skummet er meget glat =. Arla Ingman har en kaffemælk, som er skabt til specialkaffer, og den indeholder 3% fedt og 3,2 % protein. Begge disse mælkprodukter er egnede til personer, som lider at laktose-allergi. Begge firmaer arbejder tæt sammen med kaffebranchen.

Udfordringer De finske risterier importerer rigtigt gode kvalitetskaffer, men det er et meget stort problem, at gennemsnitsforbrugeren mangler viden om, hvordan ordentlig kaffe skal tilberedes, hvilket, efter min mening, ikke skyldes mangel på information, men snarere mangel på interesse. Vi har et stort arbejde gøre, med hensyn til at hæve niveauet for forventninger til kvalitet.

Benjamin Andberg og Svante Hamp fra Kaffa-risteriet fortæller, “Når et større kaffemærke er på tilbud i et supermarked, er der bogstaveligt talt en kø af mennesker udenfor, for at købe kaffen. Derfor er problemet, at finnerne tror, at de allerede drikker den bedste kaffe. Så en af vore største udfordringer – og muligheder – er at lære kunden om kaffe – historien bag den, processerne, og endeligt smagen i koppen.”

De tilføjer “Finnerne viser to forskellige smagspræferencer: nogle mennesker kan lide letristet filterkaffer, og disse kan sædvanligvis lide vores syreholdige og frugtagtige Kenya-kaffe. Andre grupper kan lide det modsatte – De ønsker at deres kaffe skal være mørkristet og fyldig, for eksempel en Sumatra eller en Indian Monsoon Malabar. Det tager tid, at få folk til at drikke og værdsætte forskellige smagsprofiler, og der er ingen genveje til den perfekte kop.”

For dens vedkommende, synes den finske kulinariske verden kun lige at være begyndt på, at se kaffe som en rigtig del af hele fødevarebranchen, og ikke kun som en ‘sideforgrening’. Finske kokke, konditorer, tjenere og bartendere har alle haft succes med at vinde verdensmesterskaber, men, af en eller anden årsag, er kaffe endnu ikke blevet hævet op på det interesseniveau, som den fortjener. Et andet problem er, at indenfor hele fødevarebranchen er det meget svært at finde, uddanne og fastholde motiveret personale.

Vækst i specialkaffer Som i andre lande, er etiske emner blevet stadigt vigtigere.

Meira lancerede ´fairtrade´-kaffe for nogen tid siden, og det er blevet en stor succes. Paulig tilbyder sin UTZ-certificerede Paulig Mondo-kaffe. Mindre risterier forsøger at arbejde direkte med dyrkere, som producerer god kvalitetskaffe.

Finnish Barista Championship 2008 winners, (left to right): Jyri Löytty (4th place); Victoria Nuottanen (3rd), Mikko Haahti (1st), Pekka Heinonen (2nd) Vinderne fra det finske barista-mesterskab 2008 (venstre mod højre): Jyri Löytty (4. plads), Victoria Nuottanen (3.), Mikko Haahti (1.), Pekka Heinonen (2.)

Mokkamestarit, et lille risteri fra Tampere, importerer kaffer og teer af høj kvalitet fra hele verden, og sælger dem i deres café eller på deres hjemmeside, samt i partnerbutikker. Sidste år flyttede de til et nyt risteri, og åbnede samtidigt Mokkamestarit-kaffeskolen. Mika Hannuniemi fra Mokkamestarit, siger at folk bliver stadigt mere eventyrlystne med hensyn til at prøve nye og anderledes kaffer.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 53 •

Growth in speciality coffee As in other countries, ethical issues have become increasingly important. Meira launched Fairtrade coffee some time ago and it has been a big success.

Paulig offers its Utz Certified Paulig Mondo coffee. Smaller roasteries try to work directly with growers who produce good quality coffee.

Mokkamestarit, a small roastery from Tampere, imports high quality coffees and teas from around the world and sells them in their café and on their website, as well as in partner stores. Lat year, they moved to a new roastery and opened the Mokkamestarit Coffee School at the same time. Mika Hannuniemi, from Mokkamestarit, says that people are becoming ever more adverturous in trying out new and different coffees.

One of the newest small roasteries is Kaffa Roastery in Helsinki, specialising in fresh roasted single estate coffees.

Cafetoria Roastery in Lohja specialises in Latin American coffees but also offers African and Asian coffees and a variety of teas, syrups and coffee making equipment.

Lately, a number of coffee shop chains such as Wayne’s Coffee, Robert’s Coffee and Arnold’s have open several new stores in biggest towns.

Chapter activities A number of people in the speciality coffee world in Finland have been working hard to improve knowhow and have been good coffee ambassadors.

Just to mention few, these include our previous National Coordinator and two times Finnish Barista Champion, Lari

Järnefelt; Ulrika Hannula of Kaffecentralen; Karoliina “Karkki” Mäkelä, Shelly Nyqvist, Jarmo Koskivuori, and the roasting pioneers at Mokkamestarit. The Paulig Institute educates hundreds of coffee professionals each year on both the basics and the finer points of making speciality coffees as well customer service.

Meira (importers of Segafredo) is also training cafés around the country to improve quality and by that doing valuable work of increasing information and skills.

The SCAE Finnish chapter is very young and relatively small. Besides organising all the competitions, we’re trying to find new channels to work in. We have acted in partnership with an older coffee organisation, SEKO ry (Suomen Erikoiskahviyhdistys), for example, in the big Gastro exhibition, where we joined forces to get a bigger stand and stage, with SEKO organising lectures and SCAE organising a Barista Championship and our first Latte Art Champion.

We now have our first double champion, Mikko Haahti from Café Art, in Turku. Café Art has now produced three Barista Champions in Finland – Juhani Haahti, Jon Niemimaa and now Mikko Haahti (Juhani’s brother).

Their hard work in the speciality coffee field has definitely paid off. This May we held our second Coffee in Good Spirits competition, won by Jukka Suomela from Sling Inn Bar, who will represent Finland in Copenhagen. Also going to Copenhagen is our first Cup Tasters Champion, Ivan Ore, from Andesa Cafetoria.

We are planning to have bigger events for all our competitions, with more competitors, and to bring more people and cafés into our national chapter.

We have a lot of work to do, but fortunately we have many enthusiastic people willing to work towards our goal.

Come to Helsinki and be part of Finland’s first Nordic Barista Cup event • 11-13 September 2008

Et af de nyeste små risterier er Kaffaristeriet i Helsinki, som specialiserer sig i kaffe fra enkelte plantager. Cafetoria-risteriet i Lohja specialiserer sig i latinamerikanske kaffer, men tilbyder også afrikanske og asiatiske kaffer, samt et udvalg af teer, sirupper og udstyr til kaffetilberedning.

Photo © SCAE Finnish Chapter

vice industry, and not just a ‘sidekick’. Finnish chefs, patissiers, waiters and bartenders have all been successful in winning world competitions, but for some reason coffee has not yet been raised up to the level of interest it deserves.

Another problem is that throughout the foodservice industry, finding, training and keeping motivatived staff is very difficult.

Jukka Suomela preparing his signature beverage at the Finnish Barista Championship

På det seneste, har en række af kafJukka Suomela forbereder sin signaturfebarkæder, drink ved det finske barista-mesterskab såsom Wayne’s Coffee, Robert’s Coffee og Arnold’s, åbnet adskillige nye butikker i de største byer.

Afdelingens aktiviteter Et antal personer indenfor specialkaffens verden i Finland har arbejdet hårdt på, at forbedre oplysningsniveauet, og har været gode kaffeambassadører. Bare for at nævne nogle få, inkluderer dette vores tidligere nationale koordinator og to gange finsk barista-mester, Lari Järnefelt; Ulrika Hannula fra Kaffecentralen; Karoliina “Karkki” Mäkelä, Shelly Nyqvist, Jarmo Koskivuori, samt ristningspionererne hos Mokkamestarit. Paulig-instituttet uddanner hundredevis af kaffefagfolk hvert år, indenfor både grundlæggende og finere områder vedrørende fremstilling af specialkaffer, såvel som kundeservice. Meira (importører af Segafredo) oplærer også cafér, rundt omkring i landet, i at forbedre kvaliteten, og gør derved et værdifuldt arbejde med hensyn til at øge oplysningsniveau og færdigheder.

SCAE´s finske afdeling er meget ny og relativt lille. Ved siden af at organisere alle konkurrencerne, forsøger vi, at finde nye kanaler at arbejde gennem. Vi har arbejdet sammen med en ældre kaffeorganisation SEKO ry (Suomen Erikoiskahviyhdistys), for eksempel på den store Gastro-udstilling, hvor vi samlede kræfterne, for at få en større stand og scene, hvor SEKO var dem, der organiserede foredragene, og os der organiserede et barista-mesterskab og vort første Latte Art-mesterskab.

Vi har nu vor første dobbelte mester, Mikko Haahti fra Café Art i Turku. Café Art har nu hjemført tre barista-mesterskaber i Finland – Juhani Haahti, Jon Niemimaa og nu Mikko Haahti (Juhani’s bror).

Deres hårde arbejde indenfor specialkaffer har sandelig betalt sig. I maj afholdt vi vores anden Coffee in Good Spirits-konkurrence, der blev vundet af Jukka Suomela fra Sling Inn Bar, som vil repræsentere Finland i København. Med til København rejser også vor første Cup Tasters-mester, Ivan Ore, fra Andesa Cafetoria.

Vi planlægger større rammer for alle vore konkurrencer, med flere deltagere, og for at få flere folk og caféer med i vor nationale afdeling. Vi har meget arbejde at gøre, men vi har heldigvis mange entusiastiske folk, som er villige til at arbejde for vore mål.

Kom til Helsinki og vær del af begivenheden Finlands første Nordic Barista Cup • 11-13 september 2008

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 54 •

Conference Exhibition Workshops Competitions Events

CATALOGUE

• • • • •

Wonderful Coffee Copenhagen 2008

Photo: Charles Prager

President’s Letter SCAE President MAX FABIAN writes

Welcome to Wonderful Copenhagen!

A

s President and on behalf of the Speciality Coffee Association of Europe I am pleased to welcome you to Copenhagen for this year’s most prestigious event in the coffee calendar—the SCAE’s Wonderful Coffee Copenhagen. Coffee enthusiasts from all over the globe will be joining us for 4 days of learning, competition and fun.

We have an impressive programme that should provide something for everybody. A large Exhibition has organisations representing every aspect of the industry from origins to traders, brokers, machine manufacturers, roasters, wholesalers, producers of ancillary equipment, retailers, charities and certifying agencies—and not forgetting everything in between.

The educational seminar or Conference track covers a wide variety of topics presented by top experts in their fields, who will address some of the most important issues in the coffee world today. This an incredible opportunity for you to find out more about these critical industry matters, as well as for helping you to understand and evaluate the different trends that could offer you the opportunities to expand your business.

There are four different Workshop tracks: the Barista track; the Brewmaster track; the Retailer and Roaster track; and the Tasting and Sensory track. Each track contains different workshops that will enable you to develop your coffee skills and knowledge in a practical, hands-on way.

And don’t forget to look in on the different World Championships that are taking place, with an exciting final being held every day. Each day will be action-packed, with national champions from all over the globe competing for the prestigious title of World Champion. In addition, we are launching a new competition this year: the Ibrik/Cezve Brewing Competition, which will see competitors from many different countries present this traditional form of coffee brewing in a unique way. Taste will not be the only important criterion for the judges; they will also look for the ability to create the ambiance and atmosphere that usually accompanies the serving of this type of coffee. It is a bold challenge, but one that embraces the diverse culture of coffee, not only in Europe, but throughout the world.

I must take this opportunity to express our gratitude to all those who have made this event possible. In particular I must thank the sponsors, who have enabled us to do far more than we otherwise could have done. Our thanks go to our overall Event sponsor, the National Federation Of Coffee Growers of Colombia, our Exhibition sponsors Dalla Corte, Mahlkönig, and Everpure Europe; our Social events sponsors (who have enabled us to lower the entrance costs to affordable levels) Ueshima Coffee Company, Arla Foods, Mercanta The Coffee Hunters, Café Europa, La Marzocco and Don Paco; the Workshop sponsors Probat, Diedrich, Neuhaus Neotec, Dalla Corte, La Marzocco, Bravilor, Bunn, Technivorm, Coffee Queen, Animo, Mahlkönig and Marco and our Competition sponsors, Dalla Corte, La Marzocco, Mahlkönig, Monin, Nestlé Greece, Probat, Technivorm, Brasilia, Jamesons, Compak Cafetto, Bunn and Urnex.

Enjoy your visit, make time to see some of the wonderful city of Copenhagen and if you are not already a member of this great Association, take the opportunity while here to join the SCAE and be part of the movement to improve the quality of coffee in all its aspects throughout Europe and the world.

It is going to be a great event.

Max Fabian President SCAE

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 56 •

SCAE WONDERFUL COFFEE COPENHAGEN Thursday 19 June 2008 Exhibition

Competition Area 1

Exhibitor

WBC Competitor Competitor briefing briefing

9.30 set up

Competition Area 2

Educational Seminars

Workshop Area 1 Barista Track

––––– subject to change ––––– Workshop Area 2 Brewmaster track

Workshop Area 3 Workshop Area 4 Retailer & Roaster Tasting and Sensory Track Track

TBA

9.45 10.00

10.20 - 10.50 Keynote Speech The importance of the Speciality Coffee Movement to Origins Gabriel Silva (CEO, FNC)

10.20 10.30 10.45 11.00 11.15

11.30 Exhibition Open

11.45

WBC Competition

4th SCAE World Coffee in Good Spirits Championship

11.15 - 12.00 Coffee and Health Presenter: Sylvia RobertSargeant

12.00 12.15 12.30 12.45 13.00

12.15 - 13.00 The growing market for speciality coffee in Russia, opportunities and pitfalls Presenter: Andrey Savinov

11.00 - 13.30 Basic Coffee - An Introduction to coffee from bean to cup for baristas Presenters: Enrico Meschini & Paolo Milani

11.00 - 13.00 Sensory evaluation for beginners Understanding how to use your senses Presenter: Alf Kramer

11.15 - 11.30 Introduction to the SCAE Gold Cup Certification Programme 11.30 -13.30 Basic Coffee - An introduction to Coffee for Brewmasters Presenter: TBA

13.15 13.30 13.45 14.00 14.15 14.30 14.45 15.00 15.15

13.45 - 14.30 The diversity and traceability of Guatemalan coffee Presenter: Christian Rasch Topke

14.00 - 14.45 14.00 - 17.00 Learn Grind Analysis for the fundamentals of Brewmasters espresso from a mas- Presenter: TBA ter Presenter: Rasmus 14.45 - 16.30 Helgebostad Quality Filter brew14.45 - 15.30 ing for BrewmasEspresso Cup Tasting ters theory and practice Presenter: TBA Presenter: Andrej Godina

15.30 15.45 16.00 16.15

15.45 - 16.30 Coffee Networking on the web - flickcoffee, Coffee tube,My Coffee Coffeeclubnetwork Presenter: Carlos Brando

16.30 16.45 17.00 17.15

16.45 - 17.30 Professional Partners in the Sustainability process: Ahold & UTZ Certified; The Many People Approach: IKEA & UTZ Certified

16.30 - 17.30 Americano versus Filter coffee Presenter: TBA

17.30 17.45 18.00 18.15 18.30 18.45 19.00 19.45 19.30

Welcome cocktail party

13.45 - 15.45 How to make successful Iced Coffee beverages Presenter: Gary McGann

13.15 - 15.15 Basic Cup Tasting for Beginners Presenter: Gloria Pedrosa (World Cup Tasting Champion 2006)

15.30 - 17.30 An introduction to Wine tasting Presenter: David Wrigley, Wine and Spirits Education 16.00 - 17.30 Inte- Trust grating your food menu with your coffee menu Presenter: TBA

SCAE WONDERFUL COFFEE COPENHAGEN Friday 20 June 2008 Exhibition

Competition Area 1

Competition Area 2

WBC Competitor Competition briefing Briefing

9.30 9.45 10.00

4th SCAE World Latte Art Championship

10.20 10.30 Exhibition Open

10.45 11.00 11.15 11.30

WBC Competition

––––– subject to change –––––

Educational Semi- Workshop Area 1 nars Barista Track

Workshop Area 2 Brewmaster track

Workshop Area 3 Workshop Area 4 Retailer & Roaster Tasting and Sensory Track Track

09.30 - 10.15 Everything you need to know about porcelain - Presenter: Dr Wolfgang Meyer

9.30 - 11.30 Advanced Filter & Grinding - Measuring filter brew qualities for Brewmasters Presenter:TBA

9.30 - 12.30 The Secrets of successful Roasting (intermediate level) Presenter: Fillip Åkerblom SOLD OUT

10.30 - 12.15 The outlook for the Speciality Coffee Market Panel Presentation: Judith Ganes-Chase, Andrea Thompson, Nestor Osorio

11.45 12.00

9.30 - 11.30 Variables that affect the taste of espresso Presenter : TBA

11.30 - 13.30 Understanding and 11.30 - 13.30 operating the espres- Cup tasting Presenter: TBA so lever machine Presenter: Carlo Grenci

11.45 - 13.45 Robusta cup tasting Presenters: Dr. K Basavara, Henry Ngabirano, Jon Willassen

12.15 12.30 - 13.15 The application of the appellation system for Colombian Coffees Presenter: Juan Lucas Restrepo

12.30 12.45 13.00

13.00 - 15.00 Understanding Defects in Green Coffee Presenter: Jon Willassen

13.15 13.30 13.45 14.00 14.15 14.30 14.45

WBC Competition

14.00 - 15.45 Technological advances in Coffee Brewing Equipment Panel discussion: Francesco Cantarone, Holger Weltz, Neal Robinson & Oskar van Dijk

14.00 -17.00 Master class - Get to Grips with Barista Flair Presenters: Andrea Lattuada & Fabio Milani

14.00 - 1700 Masterclass - Advanced Cup Tasting following the Cup of Excellence System Presenter: Anette Moldvaer (World Cup Tasting Champion 2007)

14.00 - 16.00 SCAE Brewmaster Gold Cup Practical Examination

15.00 15.15 -17.15 The Secrets of Successful Blending Presenter: John Sanders SOLD OUT

15.15 15.30 15.45 16.00 16.15

15.55 - 16.40 The Science of Milk for Baristas Presenter: Paul MeikleJanney

16.30 16.45 17.00

16.45 - 17.30 Digging Deep for Coffee Presenter: Carolyn Fairman, Coffee Kids

16.15 - 17.15 SCAE Brewmaster Gold Cup Written Examination

17.15 17.30 17.45 18.00 18.15 18.30 18.45 19.00 19.45 19.30

09.30 - 11.30 Tasting different botanical varieties of coffee Presenter: Stephen Hurst SOLD OUT

Free evening

SCAE WONDERFUL COFFEE COPENHAGEN Saturday 21 June 2008 Exhibition

Competition Area 1

Educational Semi- Workshop Area 1 nars Barista Track

WBC Competitor 5th SCAE World 09.30 - 10.15 Factors to be considbriefing Cup Tasters ered when sourcing Championship great coffee from Origin Presenter Enrico Meschini

9.30 9.45 10.00 10.20 10.30 Exhibition Open

10.45 11.00 11.15 11.30

Competition Area 2

WBC Competition

10.30 - 12.15 The Role of Women in Nurturing Quality from Seed to Cup Panel discussion: Lisa Burchfield, Inga Schaeper, Judith GanesChase, Grace Mena, Carlos Brando & Morten Scholer

11.45 12.00

9.30 - 11.30 Mastering Latte Art - Intermediate level Presenters: Sofia Bikovaraki & Fotis Lefas SOLD OUT

––––– subject to change ––––– Workshop Area 2 Brewmaster track

Workshop Area 3 Workshop Area 4 Retailer & Roaster Tasting and Sensory Track Track

09.30 - 09.45 Introduction to the SCAE Gold Cup Certification Programme Presenter: TBA 09.45 -11.45 Basic Coffee - An introduction to Coffee for Brewmasters Presenter: TBA

09.30 - 12.30 In-store Roasting for beginners Presenter: Fillip Åkerblom

11.30 - 13.30 Espresso Cup Tasting Methodology and Practice 11.45 - 12.30 Presenter: Andrej Grind Analysis for Godina Brewmasters SOLD OUT Presenter: TBA

9.00 - 11.00 How different processing techniques affect Cup Tasting Presenter: Silvio Leite

11.45 - 13.45 Introduction to tasting chocolate - Presenter: Søren Sylvest

12.15 12.30 - 13.15 Gourmet robustas long under valued but a bonus to any blend Panel presentation: Dr Krishna Rao, Henry Ngabirano

12.30 12.45 13.00 13.15

13.00 - 15.00 Quality Filter brewing for Brewmasters Presenter: TBA

13.30 13.45 14.00 14.15

WBC Competition

Ibrik/Cezve Cof- 14.00 - 14.45 Wake up and Smell the fee Brewing Profits - Presenters: Competition Hugh Gilmartin & John Richardson

14.30 14.45 15.00 15.15 15.30 15.45 16.00 16.15 16.30

15.00 - 15.45 The coffees of Colombia Presenter: Alberto Gonzales 15.55 - 16.40 How to benefit from integrating Cup Of Excellence Coffees into your ncrease your sales and margins Presenters: Andreas Hertzberg & Morten Wennersgaard

14.00 -17.00 Master class - How to Win the WBC by Breaking the Code Presenter: James Hoffmann, 2007 World Barista Champion

15.15 -17.15 Advanced Filter & Grinding - Measuring filter brew qualities for Brewmasters Presenter: TBA

13.00 - 15.00 Understanding the role of milk in creating that perfect latte or cappuccino Presenter: Morten Münchow. Emma Andersson, Costas 14.00 - 17.00 Masterclass - refining Pliatsikas and using your cup tasting skills to win championships and develop your business Presenter: Mirella Cielek 15.15 - 17.30 Café bar interior design and layout - practical tips Presenter: Karoline Bryn Bene

16.45 17.00 17.15

16.45 - 17.30 The Coffees of Panama Presenter: TBA

17.30 17.45 18.00 18.15 18.30 18.45 19.00 19.45 19.30

SCAE Awards for Coffee Excellence Summer Party

SCAE WONDERFUL COFFEE COPENHAGEN Sunday 22 June 2008 Exhibition

Competition Area 1

9.30 Exhibition Open

Workshop Area 1 Barista Track

Competition Area 2

9.30 - 12.00 Getting the most out of your Espresso machine and grinder maintenance and adjustment Presenter: TBA

09.30 SCAE AGM

9.45 10.00 10.20 10.30 10.45

WBC Competitor briefing WBC Competition Final

11.00

%

––––– subject to change ––––– Workshop Area 2 Brewmaster track

09.30 - 10.30 Americano versus filter coffee Presenter: TBA 10.30 - 12.30 Cup Tasting Presenter: TBA

Workshop Area 3 Retailer & Roaster Track

Workshop Area 4 Tasting and Sensory Track

09.30 - 12.30 Advanced Roasting: techniques and tips for better Quality control Presenter: Fillip Åkerblom SOLD OUT

10.30 The SCAE Gold Cup Why should you get involved?

Presenters: Mike Khan & Paul Stack

11.00 - 13.00 TBA

11.15 11.30 11.45 12.00 12.15 12.30

12.30 - 13.30 SCAE Brewmaster Gold Cup Written Examination

12.45 13.00

13.15 - 15.15 TBA

13.15 13.30 13.45 14.00 14.30 - 16.00 Barista Certification Practical tests

14.15 14.30 14.45 15.00

CHAMPIONSHIPS AWARDS CEREMONY

15.15 15.30 Exhibitor Pack up 15.45 16.00 16.15 16.30 16.45 17.00 17.15 17.30 17.45 18.00 18.15 18.30 18.45 19.00 19.45 19.30

Barista Party

14.00 - 1600 SCAE Brewmaster Gold Cup Practical Examination

13.15 - 15.15 Basic Cup Tasting Intermediate level Presenter: Gloria Pedrosa (World Cup Tasting Champion 2006)

CONFERENCE PROGRAMME – TIMES • TOPICS • SPEAKERS Day 1 – Thursday 19 June

Please note:

Thu 19 Jun – 10.20-10.50 Competition Area 2

The Keynote Presentation takes place in Competition Area 2 All Conference presentations take place in the Forsamlinghuset Conference Room, DGI. These are well signposted.

Keynote Speech The Importance of the Speciality Coffee Movement to Origins Has the speciality coffee movement made a real difference to the lives of the millions of coffee farmers or has this all been for the benefit of retailers and roasters?

Gabriel Silva, CEO FNC, Colombia Mr Silva is the CEO of the National Federation of Coffee Growers of Colombia, and as such represents, both domestically and internationally, the interests of some 560,000 coffee growers. He has had a long career in the public sector, including working as Advisor to the Presidency of Colombia for an extended period. He has also served as the Ambassador of Colombia to the United States, and he was Special Advisor for economic and trade affairs to the Secretary General of the Organization of American States. He was Founding President and CEO of Global Education Group, an innovative financial company specialised in private prepaid tuition plans for college education in the US, Colombia and other Latin American countries.

Mr Silva graduated in Political Science with emphasis in Economics from the University of Los Andes in Bogota, Colombia, and then undertook graduate studies in Economics and International Relations in the School of Advanced International Studies at Johns Hopkins University in Washington DC. He has been a lecturer and speaker at Oxford University, at the Foreign Service Institute of the US State Department, the Brookings Institution and at the US University of National Defence.

Seminar 1 Thu 19 Jun – 11.15-12.00

Coffee and Health Despite all the negative reports coffee is actually good for you. It is full of antioxidants and has been scientifically proven to be beneficial in the prevention of type 2 Diabetes, Parkinson’s disease, liver diseases and much more – maybe it’s about time we started calling coffee a health drink.

Sylvia Robert-Sargeant Mrs Sylvia Robert-Sargeant qualified as a medical nutrition scientist, working for a Health Authority in Wales before her appointment as Education Director of The British Nutrition Foundation in London in 1980. In the mid 80’s, she joined the London office of the leading international Public Relations Company, BursonMarsteller as Resource Director for all food and health related business. Since 1990, when she established SAS Associates, Sylvia has worked as a business consultant and adviser. In 2001 Sylvia Robert-Sargeant was invited by the International Coffee Organization (ICO) to create and manage a global communications programme to support the dissemination and networking of positive scientific information about coffee and health. This was the start of the very successful Positively Coffee Programme and the Health Care Professions - Coffee Education Programme (HCP-CEP) Project.

Seminar 2 Thu 19 Jun – 12.15-13.00

The Growing Market for Speciality Coffee in Russia, Opportunities and Pitfalls.

Speciality coffee is growing fast in Russia but it is not a market for the faint-hearted.

Andrey Savinov has a wealth of experience which he is willing to share to those who are interested in this phenomenal explosion in this emerging market pointing out some the tremendous opportunities that exist as well as pointing out the pitfalls.

Andrey Savinov Mr Savinov is an economist by profession and spent 18 years working for the Russian Ministry of Foreign Trade. For the last 12 years he has been the general director of Moscow based private company “SFT TRADING Ltd.” - the first Russian company to establish itself as a professional green coffee trader. Now it is the biggest specialty coffee trader in Russia servicing more than 50 specialty coffee roasters and specialising in specialties from Guatemala, Costa-Rica, Indonesia, Ethiopia etc. SFT Trading also sells Jamaica Blue Mountain, Bourbons from St.Helena, and Galapagos, Rwanda, as well as Cup of Excellence coffees from a number of Central and South America countries.

Seminar 3 Thu 19 Jun – 13.45-14.30

The Diversity and Traceability of Guatemalan Coffees An overview of Guatemala’s diverse coffee regions and an introduction to the Geographic Information System, which enables green coffee buyers and roasters to identify the farm origin of their coffee.

Christian Rasch Topke Christian Rasch Topke is President of Anacafe, the National Association of Guatemalan Coffee and is also a growers with extensive knowledge of the coffee industry of Guatemala. He is chairman of the ICO’s Private Sector Consultative Board, has been a speaker at many international coffee events and has written a number of articles in different magazines on the coffees of Guatemala.

Seminar 4 Thu 19 Jun – 14.45-15.30

Espresso Cup Tasting – Theory and Practice The seminar will explore the chemistry and chemical definition of espresso, it’s organoleptic characterization, the history of espressoand the functioning of the espresso coffee machine, the variables that influence the percolation and hence its taste, how to develop an espresso tasting card, and most importantly how to taste espresso properly.

Andrej Godina Andrej is a talented barista and teacher who knowledge of espresso coffee is supreme. He has worked extensively in the business and has a deep understanding of what make a great cup of espresso.

Seminar 5 Thu 19 Jun – 15.45-16.30

Coffee Networking on the web – flickcoffee, Coffeetube, MyCoffee, Coffeeclubnetwork The web is the new medium for communication and coffee websites are springing up all over. This will be an introduction to the websites and to some new exciting developments aimed at creating a new web based community dedicated to expanding coffee business opportunities and coffee consumption. In particular he will focus on the launch of a new coffee social network, Coffeeclubnetwork.

Carlos Brando An engineer with graduate work in planning and business at MIT, Carlos Brando has 20 years of experience in the coffee business. During his period as a director of Brazilian coffee machinery maker Pinhalense he led a strong drive to improve the quality of Brazilian coffees and coordinated the effort to create the pulped natural processing system. In 1995 he founded the trading, marketing and consulting company P&A International Marketing, which has consulted extensively on the marketing of Brazilian coffees for the Brazil Specialty Coffee Association (BSCA), the 4 coffee producing regions of the State of Minas Gerais and many private clients and associations in most growing regions. Carlos Brando was a key consultant in the conception of the Cafés do Brasil Marketing Program and played a major role in the definition of the Brazilian coffee regions and the characterization of their coffees as well as with ICO Promotion projects.

Seminar 6 Thu 19 Jun – 16.45-17.30

Professional Partners in the sustainability process: Ahold & UTZ Certified – the Many People Approach and IKEA & UTZ CERTIFIED Two case studies will be presented showing how partnerships between UTZ Certified and major retailers can reap huge rewards for everyone involved.

Presenters: Juliette Caulkins: Director Sales & Communications UTZ CERTIFIED Ward de Groote: CEO Ahold Coffee Company Anders Lennartsson: Quality, Social & Environmental Manager IKEA Food Services

Day 2 – Friday 20 June Seminar 7 Fri 20 June – 09.30-10.15

Everything you need to know about Porcelain Porcelain, essential to every café and restaurant but how much thought have

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 64 •

CONFERENCE PROGRAMME – TIMES • TOPICS • SPEAKERS you ever given to the development of cups over the years and how important it is to choose the right cup for your business.

This seminar will cover the history of porcelain, why it is better to drink coffee out of a porcelain cup, the production process and why some shapes are better than others.

on Growth Opportunities in the US Coffee Industry and the second gives a fresh look at the Global Instant Coffee Market. The Specialty Coffee Association of America (SCAA) International Relations Council has commissioned Judy to conduct an annual “State of the Industry” report.

Presenter: Dr Wolfgang Meyer

Seminar 9 Fri 20 June – 12.30-13.15

Oscar van Dijk is the supervisor for Marketing and Communications with Bravilor Bonamat based in the Netherlands.

The Application of the Appellation system for Colombian Coffees

Seminar 11 Fri 20 June – 15.55-16.40

An expert in the field of porcelain, Dr Wolfgang Meyer is Assistent der Geschäftsleitung, Prokurist, Erste Bayreuther Porzellanfabrik for Walküre Siegmund Paul Meyer GmbH. Seminar 8 Fri 20 June – 10.30-12.15

The Outlook for Speciality Coffee Market This panel presentation brings together some the finest minds and best known personalities in the business together to not only stargaze into the future but to give a realistic and interesting synopsis of where we are now. This is a not to be missed presentation which will provide you with insight that will help you plan ahead and face the new challenges and opportunities that our panel have highlighted.

Panellist: Dr Nestor Osorio Dr Osorio is the Executive Director of the International Coffee Organisation, a post he took up in March 2002, and although he has a wealth of experience in coffee matters, most of his formal training has been in law with degrees in Law from the University del Rosario in Bogotá, the title of Doctor in Administrative Law from the University of Paris and the Diploma of the International Institute of Public Administration.

Prior to entering the coffee world he held a number of important posts at the Colombian Planning Department. Between 1978 and 1996, he worked as Head of Colombian Mission to the ICO and from 1994 to1999 he was the first Ambassador, Permanent Representative of Colombia to the World Trade Organisation.

Panellist: Andrea Thomson Andrea has 10 years experience of the fundamentals affecting the global coffee industry, the last 5 of which have been with established information, price and analysis provider CoffeeNetwork.com, which is headquartered in Miami, U.S. She has taken the podium at various conferences in Africa and Asia, regions that have been a focus for her in analysing the world coffee sector. During Andrea’s career she has developed wide-ranging contacts in all key producing and consuming coffee nations and has established excellent relationships with a variety of people ranging from growers to private sector representatives to government sources.

Panellist: Judith Ganes-Chase Judith Ganes-Chase, president and founder of J. Ganes Consulting, LLC, a research and marketing services provider, has more than 24 years experience in food and agricultural commodities. Her company provides research services on a subscription basis on cotton, as well as coffee, cocoa, sugar, and orange juice. J Ganes Consulting also conducts educational seminars on futures and options, as well as offering consulting services for hedging, and other specialized services. She has just completed two major studies on the coffee market. The first was collaboration with Beverage Marketing Corporation

dent of Sealed Air Corp.-Canada for the previous 15 years. He is a graduate of the University of Michigan, BA, Economics, and has lived and worked in both Canada and the United States.Ross is a Canadian citizen, born and raised in the Toronto, Ontario region.

Panellist: Oskar van Dijk

Colombia has been granted “Protected Geographical indication” by the EU and the presentation will look at the benefits this will give to Colombian Growers as well as the implications for the trade. The presentation will also explore the different approaches to protection of denomination of origin through trade marks and other certification marks.

The Science of Milk for Baristas

Presenter: Juan Lucas Restrepo

Paul is Managing Director of Coffee Community, leaders in barista training and café consultancy, advising many well known brands and keen independent cafes over the last nine years. He has been involved in writing both the City & Guild’s Barista Qualification, the NCFE Barista VRQ and the SCAE Barista Qualifications. He was awarded a “Hotel & Caterer Acorn Award” for his expertise in catering back in 1998, and since then has been heavily involved in the UK and World Barista Championships. He was part of the UK barista team that won the SCAE Coffee Nations Cup in 2006, and is currently Director of the World Coffee in Good Spirits Competition.

Juan Lucas Restrepo is the Commercial Manager of National Federation of Coffee Growers of Colombia.

Seminar 10 Fri 20 June – 14.00-15.45

Technological advances in coffee brewing equipment This will be a panel discussion which will look at the latest technological advances that have been made in brewing equipment.

Panellist: Francesco Cantarone Born in Barcelona, Spain, of Spanish and Italian parents, Francesco has worked most of his professional life in a barista training capacity in both coffee roaster corporations and manufacturers of espresso coffee machines. He is a certified judge for the Spanish Barista Championship program (World Barista Championship), as well as a Certified Advanced Barista of the SCAE (Specialty Coffee Association of Europe). He is a certifier in Spain for the SCAE for their Basic and Advanced Level Barista diploma. He has taken part in several Spanish regional and national Barista championships as head judge and sensory and technical judge. At the SCAE Coffee Fiesta in Antwerp 2007 he trained 20 people in the Advanced Barista workshop. He currently works at Quality Espresso, a major manufacturer of espresso coffee machines, where he trains baristas and hospitality industry personnel in that corporation’s recently inaugurated state of the art training facility.

Panellist: Holger Weltz, Holger Weltz is the director of International Sales for Dalla Corte espresso machines, a manufacture of semiautomatic espresso machines.

Holger has over 15 years experience in the coffee trade, the last four of which have been spent with Dalla Corte and is a recognised expert in this field.

Panellist: Ross Morrison President of Bunn Canada, Ross has been with Bunn-Canada for the past 12 years. He is responsible for all facets of the Canadian Company including manufacturing, sales and marketing human resources, distribution and financial reporting. His experience prior to Bunn was in the Packaging Industry and had been Presi-

The cost of a cup of cappuccino relies more on the cost of the milk used in its preparation than the coffee yet very few people stop to thnk about this important ingredient. This presentation will look in depth at milk and how it’s different properties can be the friend or foe of baristas.

Presenter: Paul Meikle-Janney

Seminar 12 Fri 20 June – 16.45-17.30

Digging Deep for Coffee Coffee growers enjoy all too brief periods of good times followed by extended periods of hard times. However the whole trade relies on the coffee they produce and it is important to recognise everyone involved in the coffee chain from grower to consumer relies on each every one else in the chain to do their part. Growers are the most vulnerable link having to accept what is left over after everyone else in the chain has taken their cut, however they are proud partners in this great industry of ours and deserve to be treated as such.

This presentation looks at how one organisation provides very real practical help and assistance, this is not charity but a way of investing in the industry’s future.

Presenter: Carolyn Fairman, Coffee Kids Carolyn Fairman is the executive director of Coffee Kids, a non-profit organization dedicated to improving the quality of life for coffee-farming families. For the past 8 years, Carolyn has been traveling to Latin America where she collaborates directly with coffee-farming communities as they create and implement community based projects that alleviate a sole dependency on coffee farming. She also works to help educate consumers and donors about the quality of life issues in coffee-farming communities. Carolyn does presentations regularly with donors, at trade shows, outreach events and schools, helping businesses and individuals understand how they can help implement positive changes for children and families who live in growing regions.

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CONFERENCE PROGRAMME – TIMES • TOPICS • SPEAKERS Day 3 – Saturday 21 June Seminar 13 Sat 21 June – 09.30-10.15

Factors to be considered when sourcing great coffee from Origin Modesty and perseverance are the basis for any form of knowledge. So whoever wants to learn about coffee must abandon the platitudes which are infecting our world and put his mind to becoming a craftsman.

The first question to ask oneself is: “What do I really know about coffee?”

The first rule to learn is how to taste coffee, to enrich your own knowledge and to enable you to control the producers and traders! If the intention is to produce coffee of a superior quality, once a good tasting ability has been achieved various problems must be faced and solved. I shall limit myself to mentioning only two: (1) what type of coffee should be purchased, and (2) how to check the purchased coffee. To do this it is essential to join up with others, so the productive chain can be checked and the proposed quality level maintained.

Presenter: Enrico Meschini Enrico Meschini is the Company CEO for Arcaffè and is the fourth generation of this coffee family. Three other family members assist him in maintaining the traditions and the family’s recipes: Francesco, Marco and Lauro. He also heads up CSC – Certified Speciality Coffee, which is an association born of the experience and passion of a group of roasters with a single common purpose: that of promoting the culture of quality coffee, to affirm the value of a quest arising from their own traditional professional backgrounds. This mutual dream - this authentic and unerring ideal - has given birth to a project which aims to make coffee a choice of flavour, and not just a simple habit. An undertaking which represents a dual challenge: that of the market and that of breaking strong habits.

Seminar 14 Sat 21 June – 10.30-12.15

The Role of Women in Nurturing Quality from Seed to Cup Join representatives from the International Women’s Coffee Alliance for a stimulating exchange of ideas and diverse perspectives.

They will take a look at the importance of dialogue among the men and women who work throughout the coffee value chain; and they will explore the how effective communication and respect for diversity will enable you to achieve success in your business.

Panellist: Lisa Burchfield, Ms. Burchfield is Manager, International Sales and U.S. Government Sales for Bunn-O-Matic Corporation. She is the author of the article titled “Changing Coffee Brewing Trends in Europe” which was published by the Specialty Coffee Association of Europe’s newsletter in 2005. In June 2007 she was the moderator and panelist for the “Quality Control on the Journey from Seed to Cup” at the Tea & Coffee World Cup Exhibition and Symposium in Geneva. Lisa has a BA degree in International Relations from Michigan State University. She also studied at the University of Barcelona and was a Rotary International exchange student in Cali, Colombia.

Panellist: Inga Schaeper, Ms. Schaeper joined PROBAT-Werke in Germany in 1992. With a degree in advertising and communication and as Manager of Communication & Training she is responsible for the company’s marketing activities. As head of the Training Centre at PROBAT she has build up a comprehensive training programme around coffee together with her skilled team of trainers. Inga is active in the German chapter of the SCAE and she is the module leader for roasting technology in the SCAE authorized trainer programme. Inga is a member of the Roasters Guild and has been a certified WBC Judge since 2003 and judged during the WBC finals in 2004, 2005, and 2006.

Panellist: Judith Ganes-Chase See details in Seminar 8 listing

Panellist: Grace Mena General Manager, Deli Café S.A.

Panellist: Carlos Brando See details in Seminar 5 listing

Panellist: Morten Scholer Morten Scholer is the Senior Adviser with responsibility f or Coffee Tea and Cocoa at the International Trade Centre a UNCTAD/WTO institution based in Geneva. Morten is the Coordinator for the unique website www.thecoffeeguide.org which is a manual for the coffee trade with a question and answer service.

Morten has also been heavily invoved in many coffee related projects in a number of origins and has a broad oversight of many of the issue facing the coffee world today.

Seminar 15 Sat 21 June – 12.30-13.15

Gourmet robustas – long under valued but a bonus to any blend To many the idea that robusta coffee can be anything but a cheap filler in your blend is nonsense and they already have a closed mind to the fact that there can be some fantastic robusta coffees which rival many top quality arabica coffees. This presentation will look at the production and processing of some top quality gourmet robustas describing their characteristics and correcting many of the misunderstanding that surround gourmet robustas.

Panellist: Dr Krishna Rau, Chairman of the Indian Coffee Board and currently Chairman of the International Coffee Council. Dr Rau is a passionate ambassador for Indian coffee with many years of experience,

Panellist: Henry Ngabirano Henry Ngabirano is the Managing Director of the Uganda Coffee Development Authority, and he has enjoyed an extensive career in both research and management of the Ugandan coffee industry.

He was a key participant in the ICO’s Gourmet Coffee Project which was aimed at developing niche markets for new speciality coffees. He continues to be involved in numerous projects aimed at improving the quality of robusta coffee and is a great advocate for Ugandan robusta coffee.

Seminar 16 Saturday 21 June – 14.00-14.45

Wake up and Smell the Profits Presenter: Hugh Gilmartin Co-Owner of Specialist Beverages Group, market leading coffee solution provider in Northern Ireland. SCAE Board Member and

active within UKBC. IT & Business Graduate.

Delivers cutting-edge Marketing, Equipment & Training Programmes at many levels. First Irish speaker at SCAA in 2001 and co-author of current coffee business bestseller on Amazon ‘Wake Up & Smell the Profit”. Hugh will continue his drive within the Association to deliver great added value to the members through support, education and information delivered mainly via the restructuring of our Internet presence. This job was started with a new website in 2007.

Presenter: John Richardson Co-author of “Wake up & Smell the Profit” John has a business degree and a number of marketing qualifications, but has learnt the trade from running a number of food and beverage businesses. John is involved in some of the most successful sandwich and coffee bars cafes and turnkey consultancy projects in Northern Ireland and is an expert in marketing and financial business modelling.

Seminar 17 Saturday 21 June – 15.00-15.45

The Coffees of Colombia Colombia is a land full of diversity and has coffees from many different regions which will delight the most demanding connoisseur. This presentation will explore that diversity highlighting the characteristics of the coffees from these different areas and giving a broad overview of the coffee industry of Colombia, concentrating on the attention devoted to improving and maintaining the highest quality.

Presenter: Alberto Gonzales Albert Gonzales i Director, Specialty Coffees and Cooperatives, FNC Seminar 18 Saturday 21 June – 15.55-16.40

How to benefit from using Cup of Excellence Coffees This presentation will focus on the marketing opportunities that exist when using some of the very best coffees in the world identified and sourced through the Cup of Excellence programme. The presenters will speak from experience showing how teir company mounted various campaigns and how the whole cup of excellence has been integrated within their company’s marketing programme. It will feature practical tips and discuss the challenges involved in promoting such high quality coffees to the trade and public.

Presenters: Andreas Hertzberg & Morten Wennersgaard Seminar 19 Saturday 21 June – 16.45-17.30

The Coffees of Panama The rise of Panama as a significant speciality Coffee origin has taken the industry by surprise but many in the know always predicted that this would be case. Headline prices have been achieved, with the Geisha variety leading the way. This presentation will look at the different regions of Panama explaining why the Geisha variety has taken the coffee world by storm and will outline the plans for expanding the area devoted to this unique variety

Presenter: TBA

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WORKSHOP PROGRAMME Experts lead a range of practical workshops throughout Wonderful Coffee 2008, with hands-on instruction to help coffee professionals learn techniques or improve on existing skills. Sessions are designed for small groups, to allow personal attention and detailed, interactive discussion and training.

There are four tracks, each with its own dedicated workshop area at Bygning 55 in the Øksnehallen complex. Directions to this building are clearly signposted.

BREWMASTER TRACK Overall Coordinator: Alf Kramer

Presenter: Rasmus Helgebostad: Prego Day 2 – Friday, 20 June 09.30–11.30 Variables That Affect the Taste of Espresso Presenter: TBA 10.00–13.00 Tour of Five Successful Copenhagen Coffee Shops Presenter: Karen H Varen 11.30–13.30 The Espresso Lever Machine Presenters: Carlo Grenci, ESPRESSO.IT srl NAPOLI 14.00–17.00 Master Class — Get to Grips with Barista Flair Presenters: Andre Lattuada & Fabio Milani, 9BAR SRL

Presenters:

15.15–17.00 Presenter:

Morten Münchow. Emma Andersson, Costas Pliatsikas, Arla Foods Café Bar Interior Design and Layout — Practical Tips Karoline Bryn Bene, Solberg & Hansen AS

Day 4 – Sunday, 22 June 09.30–12.30 Advanced Roasting Techniques and Tips for Better Quality Control Presenter: Filip Åkerblom, Brasett

TASTING & SENSORY TRACK This is an intensive two-day course which covers all aspects of filter brewing and testing under the SCAE Gold Cup Programme. There is an examination at the end of the course, which, if passed, leads to the SCAE Brew Master qualification Level I. The course is interactive with a number of presenters being involved.

COURSE 1 (runs Thursday-Friday) Day 1 – Thursday, 19 June • Introduction to the SCAE Gold Cup Certification Programme • Basic Coffee — An Introduction for Brewmasters • Quality Grinding for Brewmasters • Quality Filter Brewing for Brewmasters • Americano versus Filter Coffee Day 2 – Friday, 20 June • How Grinding and Filter Brewing Affects Cupping Characteristics for Brewmasters • Advanced Filter and Grinding — Measuring Filter Brew Qualities for Brewmasters • Advanced Cup Tasting • Brewmaster Gold Cup Practical Examination • Brewmaster Gold Cup Written Examination COURSE 2 A repeat offering of Course 1 for another group, runs Saturday-Sunday) Day 3 – Saturday, 21 June Day 4 – Sunday, 22 June

BARISTA TRACK Overall Coordinator: Rasmus Helgebostad Day 1 – Thursday, 19 June 11.00–13.30 Basic Coffee — An Introduction to Coffee for Baristas Presenters: Enrico Meschini and Paolo Milani, CSC - Certified Specialty Coffee 14.00–17.00 Make the Most of Your Espresso Machine - Mastering the fundamentals

Day 3 – Saturday, 21 June 09.30–11.30 Mastering Latte Art — Intermediate Level Presenters: Sofia Bilovaraki & Fortis Lefas 11.30–13.30 Espresso Cup Tasting Methodology and Practice Presenter: Andrej Godina, Demus 14.00–17.00 Master Class — How to Win the WBC by Breaking the Code Presenter: James Hoffman, Square Mile Coffee Day 4 – Sunday, 22 June 09.30–12.00 Getting the Most Out of Your Espresso Machine and Grinder – Maintenance and Adjustment Presenter: TBA

RETAILER & ROASTER TRACK Overall Coordinator: Filip Åkerblom Day 1 – Thursday, 19 June 13.45 - 15.45 How to Make Successful Iced Coffee Beverages Presenter: Gary McGann, Espresso Warehouse 16.00–17.30 Integrating Your Food Menu With Your Coffee Menu Presenter: TBA Day 2 – Friday, 20 June 09.30–12.30 The Secrets of Successful Roasting – Intermediate level Presenter: Filip Åkerblom, Brasett 13.00–15.00 Understanding Defects in Green Coffee Presenter: Jon Willassen 15.15–17.15 The Secrets of Successful Blending Presenter: John Sanders Day 3 – Saturday, 21 June 09.30–12.30 In-Store Roasting for Beginners Presenter: Filip Åkerblom, Brasett 13.00–15.00 Understanding the Role of Milk in Creating that Perfect Latte or Cappuccino

Overall Coordinator: Gloria Pedrosa Day 1 – Thursday, 19 June 11.00–13.00 Sensory Evaluation for Beginners - Understanding How to Use Your Senses Presenter: Alf Kramer, Remarc 13.15–15.15 Basic Cup Tasting for Beginners Presenter: Gloria Pedrosa, Interamerican Coffee 15.30–17.30 Introduction to Wine Tasting Presenter: David Wrigley, Wine & Spirits Education Trust Day 2 – Friday, 20 June 09.30–11.30 Tasting Different Botanical Varieties of Coffee Presenter: Stephen Hurst, Mercanta 11.45–13.45 Robusta Cup Tasting Presenters: Dr K Basavara, Coffee Board of India & Henry Ngabirano, Uganda Coffee Development Authority 14.00–17.00 Master Class — Advanced Cup Tasting following the Cup of Excellence System Presenter: Anette Moldvaer, Square Mile Coffee Day 3 – Saturday, 21 June 09.00–11.00 How Different Processing Techniques Affect Cup Tasting Presenter: Silvio Leite, Agricafé Ltda 11.45–13.45 An Introduction to Tasting Chocolate Presenter Søren Sylvest, Estate Coffee 14.00–17.00 Master Class — Refining and Using Your Cup Tasting Skills to Win Championships and Develop Your Business Presenter: Mirella Cielek, Interamerican Coffee Day 4 – Sunday, 22 June 13.15–15.15 Basic Cup Tasting – Intermediate level Presenter: Gloria Pedrosa, Interamerican Coffee

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 67 •

Wonderful coffee What’s on in the competition arena

A quick guide to the 2008 Championships Wonderful Coffee is also the venue for the 9th World Barista Championship, plus the 4th SCAE World Latte Art Championship, the 4th SCAE World Coffee in Good Spirits Championship, the 5th SCAE World Cup Tasters Championship and the 1st SCAE World Cezve/Ibrik Championship.

These events promote skill in different aspects of speciality coffee knowledge and practice, and the competition gets fiercer by the year.

More importantly, they have served as an inspiration to a new generation of coffee professionals, and an incentive to push the limits of coffee excellence. Make sure to spend time at all three events and see the astounding levels of talent on display by national champions from across the globe. Here’s how the competitions work:

World Barista Championship Each competitor has a maximum of 15 minutes to make and serve to the judges sets of 4 identical espressos, cappuccinos and their own signature coffee-based beverage of their own invention combining different non-alcholic ingredients.

Sponsors: • Bunn • Cafetto • Cirqua • Clover • Compaq • Counter Culture Coffee • Espresso Warehouse • Estate Coffee • Intelligentsia • Kaffitár • La Marzocco • Monin • Probat Burns • The Coffee Collective • Urnex

SCAE World Latte Art Championship Each competitor has a maximum of eight minutes to make and serve: • Two identical warm café lattes or cappucinos, using milk and coffee as the only ingredients and an espresso coffee machine and mugs as the only tools; • Two identical warm espresso macchiatos in cups using coffee and milk as the only ingredients and the coffee machine and mugs as the only tools; • Two identical warm or cold milk-and-coffee-based beverages of their own choice (designer beverages) using any tool or decorative ingredient for the surface of the beverage.

The three pairs of beverages must be served separately, although in any order. The patterns presented have to be announced in advance and be identical in the two drinks of a pair presented.

Sponsors: • Dalla Corte – Gold Sponsor • Mahlkönig – Silver Sponsor • Arla – Bronze Sponsor

SCAE World Cup Tasters Championship The competition as such is organised as a number of triangular tests. Three cups are set before each contestant, two of which are identical. The aim of the competition is for the participant to identify the odd cup out. This can be achieved in any fashion the competitor prefers. The competition only tests the cupper's ability to discriminate between coffees rather than their ability to identify them. This is done because the ability to identify a given coffee will depend on the taster's coffee cultural background.

In the competition, eight such triangular tests are set before the competitor, whose goal is to single out the 'odd' cup from each of the eight sets by pushing it aside. The cupper can use any sense (taste, sight, smell, etc.) to identify the odd cup. The cuppers can, if preferred, use their own tasting spoon.

The winner is the contestant that has the most correct number of cups pushed aside. In the event of a tie, the contestant who has completed the test in the shortest time wins.

Sponsors: • Technivorm – Gold Sponsor • 24 growers from different countries

SCAE World Coffee in Good Spirits Championship Each competitor has a maximum of 8 minutes to make and serve: • Two identical warm Irish coffees made of whiskey, sugar, coffee and cream. No other ingredients may be used.

• Two identical warm or cold coffee and alcohol beverages where any ingredients can be used (designer beverage), and any edible decorative ingredient can be used for the surface of the designer beverage.

The two pairs of beverages must be served separately, but in any order. Contestants are judged on the taste of their beverages, their visual impression and timekeeping.

Sponsors: • Brasilia • Jameson

1st SCAE World Cezve/Ibrik Championship In our newest event, the contestant, or ‘kafetzis’, has 12 minutes to set the stage and the serving table for the judges. Contestants serve the judges three pairs of identical beverages. One pair should be served without additives, one pair with sugar and spice(s), and one a signature beverage pair.

Competitors, at their own option, can bring on an assistant to help in preparation, decorating and serving.

Sponsors: • Nestle Hellas

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 68 •

Best of luck to all the contestants in the 2008 SCAE World Championships SCAE World Latte Art Championship Australia . . . . . .

Austria . . . . . . . .

Czech Republic . .

Denmark . . . . . . .

Estonia . . . . . . . .

Finland . . . . . . . .

Germany . . . . . . .

Greece. . . . . . . . .

Hungary . . . . . . .

Iceland . . . . . . . .

Ireland . . . . . . . .

Japan . . . . . . . . .

Korea, . . . . . . . . .

Lativa . . . . . . . . .

Lebanon . . . . . . .

Netherlands . . . .

New Zealand. . . .

Norway . . . . . . . .

Poland. . . . . . . . .

Russia . . . . . . . . .

Sweden . . . . . . . .

Turkey . . . . . . . . .

United Kingdom .

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Con Haralambopoulos Georg Branny Zdenek Smerka Signe Støttrup Jensen Helger Aava Mikko Haahti Julia Malin Runge Perrys Karavas Gyula Illés Jónina Tryggvadóttir Stephen Morrissey Akihiro Okada Jae Hyuek An Andris Petkevics Joseph El Khoury Onno van Zanten Carl Sara Madeleine Joy Andersen Marcin Moczydlowski Kira Malchenko Peter Frennhoff Erkut Akdas Phil Gevaux

SCAE World Coffee in Good Spirits Championship Austria . . . . . . . .

Czech Republic . .

Denmark . . . . . . .

Estonia . . . . . . . .

Finland . . . . . . . .

Germany . . . . . . .

Greece. . . . . . . . .

Hungary . . . . . . .

Iceland . . . . . . . .

Italy . . . . . . . . . .

Korea, . . . . . . . . .

Norway . . . . . . . .

Poland. . . . . . . . .

Russia . . . . . . . . .

Turkey . . . . . . . . .

Ukraine . . . . . . . .

United Kingdom .

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Reinhard Greben Martin Lukavsk_ Mikkel Pilgaard Madsen Marta Piigli Jukka Suomela Jennifer Ammel Tasos Delichristos Csaba Gulyás Hjörtur Matthias Skülason Ettore Diana Joon-Hoon Lee Ane Cecille Braaten Marcin Michalik Alesya Shcichko Seckin Sinanoglu Vitally Volovikov Emma Chapman

SCAE World Cup Tasters Championship Australia . . . . . . . . . . . . Catherine Ferrari Austria . . . . . . . . . . . . . . Walter Stingl Belgium . . . . . . . . . . . . . Bar van Sanden

Petra Vesela of the Czech Republic in last year’s SCAE World Latte Art Championship Brazil. . . . . . . . . .

Croatia . . . . . . . .

Czech Republic . .

Denmark . . . . . . .

El Salvador . . . . .

Estonia . . . . . . . .

Finland . . . . . . . .

Germany . . . . . . .

Iceland . . . . . . . .

Ireland . . . . . . . .

Israel . . . . . . . . . .

Italy . . . . . . . . . .

Korea, . . . . . . . . .

Lebanon . . . . . . .

Lithuania . . . . . .

Netherlands . . . .

Norway . . . . . . . .

Poland. . . . . . . . .

Russia . . . . . . . . .

Sweden . . . . . . . .

Switzerland . . . .

Turkey . . . . . . . . .

United Kingdom .

United States . . .

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Jacques Pereir Carneiro Nikola Ziganto David Peclt Casper Engel Rasmussen Jorge Escobar Marta Piigli Ivan Ore Florian Benkhofer Arni Ragnarsson Stephen Morrissey Ram Evgi Sauro Dall'aglio Jae Bum Kim Adib Maksoud Vitautas Krautulis Janneke Neutelings Rasmus Helegebostad Piotr Dominiczak Alexandr Selivanov Anna Nordström Ingo Rogalla Aysin Aydogdu James Hoffmann Edwin Martinez

SCAE World Cezve/Ibrik Championship Australia . . . . . . . . . . . . Con Haralambopoulos (unconfirmed) Belgium . . . . . . . . . . . . . Pat Hanssens (unconfirmed) Germany . . . . . . . . . . . . Irena Makrkovic Greece. . . . . . . . . . . . . . . Kostas Pavlou Iceland . . . . . . . . . . . . . . Unconfirmed Lebanon . . . . . . . . . . . . . lie Awaiki Norway . . . . . . . . . . . . . . Kamilla Skuseth Russia . . . . . . . . . . . . . . . Gleb Neveykin and Nadezhda Motylkova Turkey . . . . . . . . . . . . . . . Berrak Guzer and Pinar Guzer UK . . . . . . . . . . . . . . . . . . Aysin Aydogdu

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 69 •

Exhibitors Al-Hamdani for Yemen Mocha Coffee . . . . . . . . .71 Alliance for Coffee Excellence . . . . . . . . . . . . . . .126 Anacafe (Guatemalan National Coffee Association) .194 Ancap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .129 Animo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Asachimici – Pulycaff . . . . . . . . . . . . . . . . . . . . . .218 Astro-Med . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Baresso Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 Beyond the Bean . . . . . . . . . . . . . . . . . . . . . . . . . .25 Blaser Café & Blaser Trading . . . . . . . . . . . . . . . . .178 Blue Mountain Europe . . . . . . . . . . . . . . . . . . . . .111 Brasilia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115 Bravilor Bonamat . . . . . . . . . . . . . . . . . . . . . . . . . .77 Brazil Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Brazil Specialty Coffee Association . . . . . . . . . . . . .38 Brita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Brunner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .140 Bühler AG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Bunn Corporation . . . . . . . . . . . . . . . . . . . . . . . . . .98 Buscaglione Caffè - Roma 1899 . . . . . . . . . . . . . .185 Bussink Machinery International - Joper . . . . . . . .44 C.M.A. SPA “ASTORIA” . . . . . . . . . . . . . . . . . . . .188 Café de Costa Rica (ICAFE) . . . . . . . . . . . . . . . . . .162 Café de El Salvador . . . . . . . . . . . . . . . . . . . . . . . .159 Cafetto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .173 Ceado . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Cimbali Faema Group . . . . . . . . . . . . . . . . . . . . . .155 Coffee & Cocoa International . . . . . . . . . . . . . . . .182 Coffee Board of India . . . . . . . . . . . . . . . . . . . . . .202 Coffee Consulate . . . . . . . . . . . . . . . . . . . . . . . . .116 Coffee Kids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91 Coffee Queen AB . . . . . . . . . . . . . . . . . . . . . . . . .128 CoffeeNetwork / Hencorp Coffee Group . . . . . . . .42 Coffee-Tech Engineering . . . . . . . . . . . . . . . . . . .110 Compak Coffee Grinders . . . . . . . . . . . . . . . . . . . .83 Consejo Regulador Del Cafe De Panama / MICI . .23 Da Vinci Gourmet . . . . . . . . . . . . . . . . . . . . . . . . .158 Dalla Corte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148 Delta Water Engineering . . . . . . . . . . . . . . . . . . .108 Demus & Demus Lab . . . . . . . . . . . . . . . . . . . . . . .220 Diedrich Manufacturing, Inc. . . . . . . . . . . . . . . . .105 Ditting Maschinen AG . . . . . . . . . . . . . . . . . . . . .107 Dominican Coffe . . . . . . . . . . . . . . . . . . . . . . . . . . .86 Eastern African Fine Coffees Association . . . . . .181 Elektra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73 Espresso Systems . . . . . . . . . . . . . . . . . . . . . . . . . .141 Espresso Warehouse . . . . . . . . . . . . . . . . . . . . . . .183 Estate Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . .125 Eureka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .186 Everpure Europe . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Expigo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .106 FAC Porcellana . . . . . . . . . . . . . . . . . . . . . . . . . . .112 Federación Nacional de Cafeteros de Colombia . . .58 Fiera Trieste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Fresh Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .153

Giesen Coffee Roasters . . . . . . . . . . . . . . . . . . . . . .49 Gima . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .145 Gold Sponsor display booth . . . . . . . . . . . . . . . . .222 Gourmet Coffee . . . . . . . . . . . . . . . . . . . . . . . . . .114 HOH Water Technology . . . . . . . . . . . . . . . . . . . . .95 Kaffeklubben . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Kees van der Westen Espressonistic Works b.v. . .121 Kent Kaffe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .206 Kusters Engineering BV . . . . . . . . . . . . . . . . . . . . . .8 La Marzocco . . . . . . . . . . . . . . . . . . . . . . . . . . . . .141 London School of Coffee . . . . . . . . . . . . . . . . . . .142 Mahlkönig . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .174 Malykke Grinders . . . . . . . . . . . . . . . . . . . . . . . . . .88 Marco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .196 Mareterra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Masaba Coffee Club . . . . . . . . . . . . . . . . . . . . . . . .68 Max Havelaar Foundation, Denmark . . . . . . . . . . .30 Mazzer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .169 Mercanta The Coffee Hunters . . . . . . . . . . . . . . .144 Mexico – Ministry of Agriculture . . . . . . . . . . . . . .22 Moka Sir’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99 Monin / Inn Sale International . . . . . . . . . . . . . .189 Neuhaus Neotec . . . . . . . . . . . . . . . . . . . . . . . . . . .76 Niro A/S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Nucoffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .151 Numi Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Nuova Ricambi . . . . . . . . . . . . . . . . . . . . . . . . . . .184 Nuova Simonelli . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Oztrade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Pacific Bag . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62 Probat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Rainforest Alliance . . . . . . . . . . . . . . . . . . . . . . . . .52 Rancilio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Reneka International . . . . . . . . . . . . . . . . . . . . . .214 Routin - 1883 . . . . . . . . . . . . . . . . . . . . . . . . . . . .165 Sandalj Trading Company . . . . . . . . . . . . . . . . . . .138 SCA Panama . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 SCAE – Speciality Coffee Association of Europe . .224 SCAE Denmark . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 SCAE Gold Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Sistema Espresso Italiano . . . . . . . . . . . . . . . . . . .185 Small World Sales and Trading Company . . . . . .192 Solberg & Hansen . . . . . . . . . . . . . . . . . . . . . . . . .154 Tea and Coffee Trade Journal . . . . . . . . . . . . . . . .104 Technivorm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Torani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 Trabocca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 Uganda Coffee Development Authority . . . . . . . .53 Utz Certified . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82 Volcafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 Wakefield – D.R. Wakefield & Company Limited . .45 Walküre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116 WBC Charity Bar . . . . . . . . . . . . . . . . . . . . . . . . . .191 Wega . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119

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Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 71 •

Exhibitors A-Z AL-HAMDANI FOR YEMEN MOCHA COFFEE 71 Stand Personnel: Mr Ahmed Ali Ahmed Al-Hamdani, Mr Mohammed Ali Ahmed AlHamdani, Mr Nasser Hamoud Nasser Al-Hamdani Producing, Purchasing & Exporting Yemen Mocha Coffee Al-Hamdani for Producing and Exporting Yemen Green Mocha Coffee, Zubairy St, Asir, PO Box 25373, Sana’a, Republic of Yemen Tel. +9671 200441; Fax + 9671 201957 E-mail: hamdanimocha@y.net.ye www.coffee-yemen.com

ALLIANCE FOR COFFEE EXCELLENCE 126 Cup of Excellence® is a strict competition that selects the best coffees produced in a country in a particular year. These winning coffees are chosen by an experienced group of national and international cuppers and are cupped at least five times during the competition. Only the coffees that score of 84 points or above are allowed to move forward in the competition. The final winners are awarded the prestigious Cup of Excellence® and are sold to the highest bidder during a worldwide Internet auction.

THE ALLIANCE FOR COFFEE EXCELLENCE INC. 126 Cup of Excellence® is a strict competition that selects the best coffees produced in a country in a particular year. These winning coffees are chosen by an experienced group of national and international cuppers and are cupped at least five times during the competition. Only the coffees that score of 84 points or above are allowed to move forward in the competition. The final winners are awarded the prestigious Cup of Excellence® and are sold to the highest bidder during a worldwide Internet auction.Attn Susie Spindler 1935 Alvina Drive Missoula MT 59802 United States of America +1 406 542 3509 E-mail: support@cupofexcellence.org www.cupofexcellence.org

ANACAFE (GUATEMALAN NATIONAL COFFEE ASSOCIATION) 194 Stand Personnel: Christian Rasch, William

Hempstead, Stuardo Coto, Blanca Castro, Doris Quijivix ANACAFE (Guatemalan National Coffee Association) is a non-profit organization that represents all coffee producers in the country.

With the brand Guatemalan Coffees, ANACAFE promotes the quality of Guatemalan 98% shade-grown coffee, produced in a symbiotic relationship with nature. Taste them and discover why drinking Guatemalan Coffees is helping nature as well.

ANACAFE / Guatemalan Coffees, 5 calle 0-50, zona 14 Guatemala, Guatemala Tel. +502 2421.3759 Website: www.guatemalancoffees.com

ANCAP 129 Stand Personnel: Horst Wiest, Simonetta Peres Manufacturer of typical Italian Espresso and Cappuccino cups and related products to serve coffee. Heavy porcelain and appropriate designs, shapes and sizes. High quality, strictly “Made in Italy”. Specialized in decors and personalization, custom printing, logo etc. Worldwide distribution directly to roasters, Horeca, espresso bars, etc.

ANCAP S.P.A., via Libia, 1, 37066 Sommacampagna (Verona) Italy Tel. +39/045/829308 Email: ancap@ancap.it Website: www.ancap.it

ANIMO 37 Animo manufactures an extensive range of tea and coffee brewers and related equipment for the food service industry. Animo products are user friendly, durable and reliable.

Dr. A.F. Philipsweg 47 P.O. Box 71 9400 AB ASSEN The Netherlands T: + 31 (0) 0592 376376 E-mail: info@animo.nl www.bulkbrewers.com

ASACHIMICI – PULYCAFF 218 Asachimici, founded in 1890, produces professional detergents for the food industry.

In 1961, with the introduction of modern machinery for espresso coffee, we launched PULY CAFF, the 1st detergent in the world specially developed for the cleaning of these machines. PULY CAFF – THE CHAMPION’S CHOICE. ASACHIMICI – PULYCAFF, Via N. Sauro 24, 26039 Vescovato (CR) Italy Tel. +39 0372 830494

E-mail: info@asachimici.com www.pulycaff.com

ASTRO-MED 21 Stand Personnel: Mr Oliver Kreuzer Print Coffee Labels with Quick Label Printers.

Until now small coffee and tea businesses could not afford to have a custom label for each varietal and blend. QuickLabel printers make it easy and affordable for any coffee roaster to print photo-quality labels and in small quantities.

Astro-med GmbH Quicklabel Systems, Senefelderstrasse 1, Rodgau, 63110 Germany Tel. +49 6106 283680 Email: infogmbh@astromed.com Website: www.quicklabel.de

BARESSO COFFEE 1 Stand Personnel: Kenneth P. Luciani, Michael Pluszek, Stine Skouborg, Anita B. Christensen Baresso Coffee is the first and leading Coffee bar chain in Denmark, come visit our booth at Wonderful Coffee Copenhagen to learn more about us as well as take part in our coffee challenge, where proceeds go to a good charitable cause.

Baresso Coffee Store Kirkestræde 3,2., 1073 Copenhagen K Tel. +45 - 33 93 98 28 info@baresso.com www.baresso.com

BEYOND THE BEAN 25 Stand Personnel: Marco Tietto, Allan Stiling, Steve Olsen, Jonathan Norton, Helen Ostle Beyond the Bean offer everything you need to run a successful coffee shop business, everything that is, apart from the beans and machines! The range includes delicious hot and cold drinks, barista equipment, and Byron Bay cookies.

We’ll be introducing our new Sweetbird Fruit Smoothie, so be sure to drop by!

Beyond the Bean Ltd Unit 6, Cala Trading Estate Ashton Vale Road Ashton Vale, Bristol BS3 2HA United Kingdom.

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 33 • 2008 • 72 •

Exhibitors A-Z T: +44 (0)117 953 3522 F: +44 (0)117 953 3422 W: www.beyondthebean.com E: info@beyondthebean.com

BLASER CAFÉ & BLASER TRADING 178 Blaser Café is your partner for high quality roasted coffee. Find creative ideas for preparing coffees at Blaser Café.

Blaser Trading is your partner for high quality green coffee and customized service.

Blaser Café AG/ Blaser Trading AG, Gueterstrasse 4, CH - 3001 Berne, Switzerland Tel +41 31 380 55 55, www.blaser-cafe.ch E-mail: blaser-cafe@blaser-cafe.ch Blaser Trading AG, Gueterstrasse 4, CH - 3001 Berne, Switzerland Tel. +41 31 380 56 56, Fax +41 380 56 66, www.blaser-cafe.ch E-mail: blaser-trading@blaser-cafe.ch

BLUE MOUNTAIN EUROPE 111 Stand Personnel: Peter de Bruyne, Jason Sharp, Gonzalo Hernandez, Guy Wilmot, John Sherwood We look after the distribution in Europe for Jamaica Blue Mountain Green Coffee on behalf of the growers & processors. We are featuring Clydesdale and Clifton Mount Estate at the show. Our philosophy is based on the highest product quality, social, ethical & environmental responsibility, working closely with Jamaica delivering on a Just In Time basis to customers. This champagne of coffees is characterized in the cup by exceptional sweetness, aroma, full body and mild acidity.

Blue Mountain Coffee (Europe) Ltd, 111a Walton Street, London SW3 2HP, United Kingdom Tel. +44 20 7584 6379 Fax +44 20 581 4508 Email: pdb@bluemountaincoffeejamaica.com Website: www.bluemountaincoffeejamaica.com

BRASILIA 115 Brasilia is part of the Rossi Group of Companies with G.Rossi (grinders & pod technology), Ulka (pumps) and Italfiltri (filters). Brasilia offers a wide range of espresso machines from fully automatic to professional, compact to houshold, using coffee grounds or pods. Brasilia is based in Italy and present all over the world.

BRASILIA S.p.a., Strada Provinciale, Bressana Salice, 27050 Retorbido (PV), ITALY

Tel. (+39).0383.372011 E-mail: info@brasilia.it www.brasilia.it

BRAZILIAN ROAST 15 Authentic gourmet coffees from Brazil Brazilian Roast Ltd,2/1 53 Scott Street Garnet Hill, Glasgow G3 6PT, United Kingdom Tel. + 44 (0) 788 1497 403 secretary@yourbrazilianroast.eu http://yourbrazilianroast.eu

BRAVILOR BONAMAT 77 Stand Personnel: John Lek, Robert Ypma, Oskar van Dijk Bravilor Bonamat offers a wide product range of professional beverage systems. Various coffee machines: quick filtering, instant and fresh brew equipment. Hot and cold water machines and all kinds of accessories for every application. Through a world-wide network of sales offices and agents the Bravilor machines are being sold in over 80 countries.

Bravilor Bonamat B.V., P.O. Box 188, 1700 AD Heerhugowaard, The Netherlands Tel. +31 (0)72 5751751 Fax: +31 (0)72 5751758 Email: sales@bravilor.com Website: www.bravilor.com

BRAZIL SPECIALTY COFFEE ASSOCIATION 38 BSCA – Brazil Specialty Coffee Association’s objective is to bring together producers of specialty coffees and to promote Brazilian specialty coffees, also known as gourmet coffees, while stimulating constant technical improvement and more efficient services during their commercialization.

BSCA – Brazil Specialty Coffee Association Piauí, n°129, Poços de Caldas – MG, 37701024 Brazil +55 35 37210994 E-mail: bsca@bsca.com.br www.bsca.com.br

BRITA 33 Stand Personnel: Wolfgang Pfautsch, Henrik Valet, Michael Træholt Produce water filters for coffee, vending and horeca equipments BV AQUA A/S Centervej 32a 4180 Sorø Denmark

Tel.: +45 70 27 32 66 E-mail: brita@bvaqua.dk www.bvaqua.dk

BRUNNER 140 BRUNNER – Swiss Food-Processing Machines since 1924 Stand Personnel: Rolf Thalmann, Tobias Graf We manufacture Coffee Grinders with unique technik. Our Grinding Discs have a special geometry and need to be especially sharpened to reach a gentle and homogeneous grinding - even if customers grind fine or coarse grade. The finest quality grade “Turkish/Arabic Style Coffee” can be grinded with the same unique discs.

BRUNNER AG Food Processing Machines Brunnergaessli 1 - 5 CH-8302 Kloten/Switzerland Phone: +41 44 814 17 44 Fax : +41 44 803 01 40 e-mail: mail@brunner-anliker.com www.brunner-anliker.com

BÜHLER AG 4 Buhler is one of the world’s most highly respected groups, specialising in equipment solutions for foodstuff handling and processing, including its famous Sortex range of electronic colour sorters for coffee.

Bühler AG, Switzerland Tel. +41 (71) 955 11 11 buhler.uzwil@buhlergroup.com www. buhlergroup.com

BUNN CORPORATION 98 Based in Springfield, Illinois, USA, the BunnO-Matic Corporation sells its beverage equipment through distributors worldwide, with plants and warehouses in Illinois, Iowa, the New York metro area, and California, as well as in Canada, Mexico and the United Kingdom. BUNN has spent more than fifty years working with global coffee organizations to meet or exceed Gold Cup brewing standards and all BUNN brewers can be calibrated to meet the SCAE Gold Cup Standard. Patented Digital Brewer Control expedites custom coffee flavor profiles and stores up to 40 coffee specific brewing parameters in the system. The BUNN warranty provides the most comprehensive coverage in the industry.

BUNN Corporation, 400 Stevenson Drive, Springfield, Illinois 62703, USA Tel. +1-217-529-6601 Fax +1-217-529-6622 www.bunn.com E-mail: international@bunn.com

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Exhibitors A-Z BUSCAGLIONE CAFFÈ- ROMA 1899 185 Stand Personnel: Roberto Pregel,Fabio Menichelli,Ettore Diana Activities: Import of green coffee, Coffee Roaster and retailer.

Caffè Buscaglione is one of the oldest roasting companies in Italy always renowned for the excellence of its products. It’s one of the brand sof SEI Sistema Espresso Italiano spa.

Contact details: Sistema Espresso Italiano spa Via dei Castelli Romani ,Pomezia,(Roma) 00064 +39 06 918031 www.buscaglione.it roberto.pregel@sistemaespresso.it

BUSSINK MACHINERY INTERNATIONAL - JOPER 44 Stand Personnel: Sander Bussink, Joao Paulo BMI / JOPER are growing companies that produces high-quality coffee roasters for in-store roasting and large industrial roasting systems. We also have a variety of roasting support equipment like automated roasting systems, afterburners, loaders, destoners, silo systems green and roasted coffee, store coffee bins (5 / 10 kilos), coffee grinders.

Bussink Machinery International – Joper, ‘t Goor 35, 7071 PC Ulft, The Netherlands Tel. +31(0)315-241655 Fax:+31(0)315642653 Email: info@bmi-coffeeproducts.com Website: www.bmi-coffeeproducts.com

CAFÉ DE COSTA RICA (ICAFE) 162 Costa Rica has the oldest democracy in the Americas. It is recognized as one of the most important ecological protected areas on Earth.

With the right combination of volcanic soils, tropical climates and appropriate altitudes, the small and medium size Costa Rican growers supply coffees with fine acidity, full body and strong aroma.

Café de Costa Rica, P. O. BOX 37-1000, San José, Costa Rica Tel.: + (506) 2222 6411 E-mail: promo@icafe.go.cr www.cafedecostarica.com

CAFÉ DE EL SALVADOR 159 Stand Personnel: María José Huezo, Jorge Escobar, Luis Rodríguez

Salvadoran coffees are renowned by connoisseurs worldwide for their artisan methods and unique heritage. The sweetness of Bourbon varietals and striking Pacamara flavours have become a hallmark in the speciality coffee world.

Salvadoran Coffee Counciil, 5.2 - 75 Av. Norte y 7a. Calle Poniente No. 3876, San Salvador, El Salvador Tel. +503 22676600 Email: csc@consejocafe.org.sv Website: www.salvadorancoffees.com

CAFETTO 173 Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. Cafetto’s range includes descaling and cleaning tablets and milk line cleaners for bean to cup super automatic as well as traditional espresso machines and smaller home and office machines. We also have approved organic cleaners.

Tel. +61 1300 364 440 E-mail: enquiry@cafetto.com www.cafetto.com

CEADO 67 Ceado has been working with commitment and passion for over ten years as the trustworthy partner of catering professionals (hotels and restaurants, snack bars, ice cream shops and trend-setting premises), to ensure constant ‘cool technology’. Ceado is a company that enjoys a strategic position in the heart of the province of Venice and has become a national, European and international point of reference.

Ceado srl - via Pavanello, 7 30030 MaerneVenezia Italy Tel +39 041 5030767 / Fax +39 041 5038413 / info@ceado.com

CIMBALI FAEMA GROUP 155 Today as ever, the Cimbali group keeps focusing on technological innovation to satisfy local market demands. In fact, today’s machines are designed to prepare much more than traditional espresso and cappuccino.

Cimbali equipment is able to deliver an excellent coffee experience wherever you are around the globe, from a small ristretto to a 20 fl oz steaming cappuccino.

Gruppo Cimbali SpA Via A. Manzoni, 17 20082 Binasco (MI) Italy Tel. + 39 02 900491 Fax + 39 02 9054818 www.cimbali.it

C.M.A. SPA “ASTORIA” 188 In the forty years of presence on the world stage, C.M.A. “ASTORIA” has become a worldwide synonym of reliable, technologically and aesthetically advanced coffee and cappuccino machines. Our constant goal is “the perfect espresso” together with any latest trendy coffee-based drinks. At Wonderful Coffee we are displaying our complete range: from traditional to fully automatics to the newest revolutionary technological solution for roasters and baristas : the PLUS 4 YOU. Come and visit us!

C.M.A. SPA , Via Condotti Bardini, 1 31058 SUSEGANA (TV) Italy Tel. +39 0438 6615 E-mail cma@cmaspa.com www.cmaspa.com

COFFEE & COCOA INTERNATIONAL 182 Coffee & Cocoa International (C&CI) is only truly international magazine to focus on all aspects of the global coffee and cocoa trades, including the speciality coffee sector. C&CI has been a leading bi-monthly magazine for the worldwide coffee and cocoa markets for over 35 years, with a reputation for quality editorial and in-depth analysis.

Coffee & Cocoa International Tel: + 44 20 8949 0088 Fax: + 44 20 8949 0160 Email: info@siemex.biz Website: www.coffeeandcocoa.net

COFFEE BOARD OF INDIA 202 The Coffee Board of India is an autonomous body under the Ministry of Commere and Industry that works with the Indian coffee industry, focusing on R&D, extension, quality improvement, market information, and the domestic and external promotion of Indian coffee. Find out more about our prize winning arabicas and our world-beating washed robustas.

Coffee Board of India, No.1, Dr.B.R.Ambedkar Veeedhi, Bangalore - 560 001, India Tel. +91-80-2225 5920 Fax +91-80-2225 5557 E-mail: dirprom@coffeeboard.org; chmcb@satyam.net.in www.indiacoffee.org

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COFFEE CONSULATE 116 Coffee Consulate is a European information and training centre offering a range of services and also a variety of professional Barista accessories. Our training centre offers professionals and amateurs a range of workshops, training opportunities and courses devoted to building in-depth knowledge on every aspect of coffee – growing coffee, coffee trading, roasting, and the preparation of coffee-based drinks. Teaching languages at Coffee Consulate are German, English and French.

Coffee Consulate, E1, 16 (Paradeplatz), 68159 Mannheim, Germany Tel.: 0621 40 17 10 73 Fax: 0621 40 17 10 74 info@coffee-consulate.com www.coffee-consulate.com

COFFEE KIDS 91 Stand Personnel: Carolyn Fairman, Heather Ferraro, Rob Stephen Learn about how your business can support Coffee Kids, Inc., an international non-profit organization dedicated to helping coffee-farming families improve the quality of their lives.

Founded in 1988, the organization works closely with partners in coffee-growing communities to create community-based programs that respect the values, cultural integrity and ingenuity of the communities.

Coffee Kids, Inc., 1305 Luisa St. Suite C, Santa Fe, NM 87505, USA Tel. +1-505-820-1443 Email: info@coffeekids.org Website: www.coffeekids.org

COFFEENETWORK / HENCORP COFFEE GROUP 42 Stand Personnel: Eileen Schaps Stein, Vice President CoffeeNetwork is dedicated to delivering all the coffee information needed for quick decision making to the trader’s screen at the most affordable price using any internet connection.

Access real time market quotes from all major exchanges, charts, technical tools, News, Analysis, Weather, and Advertising. Hencorp Coffee Group has 25 years experience in risk management pricing tools, allowing traders direct access to all international coffee exchanges and offering futures and option execution, hedging strategies, and education seminars.

CoffeeNetwork, Inc / Hencorp Coffee Group, 777 Brickell Ave., Suite 1010 Miami, FL 33131 USA Tel. +1-305-808-9868 E-mail: estein@coffeenetwork.com / ascalla@hencorp.com Website: www.coffeenetwork.com / www.hencorp.com

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Exhibitors A-Z

128 Stand Personnel: Sven-Erik Månsson, Johan Aglen & Jenny Randström Coffee Queen manufacture and market traditional coffee brewers for professional use and coffee vending machines that make freshbrewed coffee for the vending market.

Recently Spanish espresso manufacture Crem joined the Coffee Queen group and together we can offer a broad range of coffee and espresso machines for professional use.

Coffee Queen AB Korpralsvägen 1B, Box 960 671 29 Arvika, Sweden +46 570 477 00 www.coffeequeen.se info@coffeequeen.se

Collins, Sheryl Gallardo, William Hartmann, Felix Abdiel Lara, Ernesto Nathaniel Lezcano, Camila Li Mendoza - MIDA, Ricardo Quiel – MICI, Maria Elisa Ruíz, Edwin Santamaría, Francisco Serracín, Norberto Suárez, Ritabor Hartmann High-Quality Coffee Growers, processors, and exporters from the Highlands of Panama.

Serving the coffee industry for over three generations. Promoters of sustainable practices, maintenance of biodiversity, and nature guided ways of growing. With a long term perspective toward keeping and improving what will last for future generations to enjoy.

Consejo Regulador Del Cafe De Panama, Boquete, Chiriquí, Ed. Don Vida, Planta Alta, local: 2, Entrega General, Panama Tel. +507 720-2737 E-mail: coscatapanama@gmail.com

COFFEE-TECH ENGINEERING

DALLA CORTE

110 Coffee-Tech Engineering specializes in the manufacture of professional coffee roasters.

Our company designs and manufactures a wide variety of manual and automatic shop roasters as well as commercial coffee roasters.

We lead the market in artisan shop roasters, thanks to an intensive research and development process and the use of high end technologies and design.

Coffee-Tech Engineering Ltd., Moshav Mazliach, 76836 Israel Tel. +972-8-925-4872 www.coffee-tech.com

148 “PROOF OF TASTE” – THE PRINCIPLE OF OUR SUCCESS Proud Gold Sponsor of the SCAE 2008 World Latte Art Championship. In the manufacture of semiautomatic espresso machines, we focus on a single view: to produce the most consistent, flavorful, and aromatic extractions possible. Our Series Evolution monitors 100% of all electronic parameters to create optimum extraction and delivering the “Proof of Taste”: A revolutionary principle generating a reliable, user-friendly, and energy-saving system.

Dalla Corte s.r.l.

Postal Address: Via Candiani, 127 · 20158 Milano Phone: +39 02 45486443 · +39 02 45480189 Fax: +39 02 39321440 info@dallacorte.com www.dallacorte.com Marketing & PR: two at once Sülzburgstraße 95 · 50937 Köln, Germany Tel.: +49 (0)221 800 157 82 marketing@dallacorte.com

COFFEE QUEEN AB

COMPAK COFFEE GRINDERS 83 Stand Personnel: Jesús Ascaso, Emilio Sánchez, Albert Subirà, Montse Ibern, Josh Fields Coffee grinders designed using cutting-edge technology and the most advanced cold grinding systems through the application of faster, quieter and more powerful processes. Our grinders are subjected to electrical, granulometric and dispensing tests to guarantee perfect operation.

We have the ISO 9001 quality standard as well as numerous international certifications.

Compak Coffee Grinders, Molí Barri, B Pol. Ind. Can Barri, 08415 Bigues i Riells, Barcelona, Spain Tel. +34 93 703 1300 Email: coffeegrinders@compak.es Website: www.compak.es

CONSEJO REGULADOR DEL CAFE DE PANAMA / MICI 23 Stand Personnel: Cástulo Castillo – MICI, Johny

DAVINCI GOURMET 158 Stand Personnel: Florence Degauque, Jean-Marc Gallerie, Thierry Sibut DaVinci Gourmet syrups and sauces, Jet and B-RAVI smoothies and frappés... We offer a large range of products and services for your coffee shops. Come and visit us on our stand.

Kerry Ingredients France, Les Jomards, 26140 Anneyron, France Tel. +33 (0)4 74 84 08 53

Email: info@jet-smoothies.com info@davincigourmet.com Website: www.davinci-gourmet.com www.jetsmoothies.com

DELTA WATER ENGINEERING NV 108 Stand Personnel: Johan Lansens, Bart Esprit Manufacturer of a complete range of water softeners made to protect espresso machines, coffee machines and dispensers for hot drinks.

Delta Water softeners function fully automatic, without electricity and are very small.

Delta Water Engineering NV Waesdonckstraat 1, 2640 Mortsel (Antwerp), Belgium +32 3 219 50 70 www.deltawatersystems.com johan.lansens@deltawatersystems.com bart.esprit@deltawatersystems.com

DEMUS & DEMUS LAB 220 Demus S.p.A. has produced green decaffeinated coffee in Trieste since 1962.

Many years working in this field has allowed us to acquire and invest in experience and technology making us the Italian leader in our field. Demus operates on both Italian and international market, and exports to countries including Algeria, Bulgaria, Greece, Kuwait, Porto Rico, Romania, Slovenia, Spain, USA. Demus lab s.r.l. is the technological spin-off of Demus S.p.A., a firm operating in the decaffeination of green coffee both on the Italian and foreign markets. Thanks to the experience of its technicians and researchers, Demus lab provides the world of coffee a real point of reference for chemical-physical analysis and research.

Demus Spa amd Demis lab s.r.l., via Caboto 31, 34147 Trieste, Italy Tel: +39.040.280858 Fax: +39.040.281305 E-mail: info@demus.it or mfabian@demuslab.it www.demus.it and www.demuslab.com

DIEDRICH MANUFACTURING, INC. 105 Stand Personnel: Mr. Shawn Contreras, Manager, Marketing & Business Development, Germany Distributor – Christoph Brieden/Klaus Langen - KRS Scandinavian Distributor – Magnus Adamsson – Espresso Specialisten Diedrich Manufacturing is a global coffee roasting equipment manufacturer meeting the

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needs of both in-store and commercial/industrial coffee roasting companies. With customers in over 70 countries it designs, manufactures and markets one of the broadest portfolios of high-quality coffee roasting products. While leveraging revolutionary technology, the optional computer-based automation assists RoastMasters by providing thorough control and consistency in replicating unique roast profiles.

Diedrich Manufacturing, Inc., P.O. Box 43, Ponderay, Idaho 83852 USA Tel. +1.208.263.1276 E-mail: roasters@diedrichroasters.com Website: www.diedrichroasters.com

DITTING MASCHINEN AG 107 Stand Personnel: Mr Luca Caneve, Mr Felix Schmid, Mrs Sibylle Spinas Ditting specialises in the development, production and distribution of coffee grinders, grinding discs and dosing systems for professional use. The innovative spirit of the company generates new ideas for the coffee grinding industry.

Ditting Maschinen AG, Bramenstrasse 11, PO Box 241, CH-8184 Bachenbülach, Switzerland Tel. +41 44 864 1800; Fax +41 44 864 1801 E-mail: ditting@dittingswiss.ch Website: www.dittingswiss.ch

DOMINICAN COFFEE 86 Coffee flourishes in the Dominican Republic because several factors come together to create unique growing conditions. The result: distinctive coffee with unparalleled character. www.dominicancoffee.com

EASTERN AFRICAN FINE COFFEES ASSOCIATION 181 Let us introduce you to the fine coffees from the ten Eastern and Southern African countries of Burundi, Ethiopia, Kenya, Madagascar, Malawi, Rwanda, South Africa, Tanzania, Uganda, Zambia, and Zimbabwe. www.eafca.org

ELEKTRA 73 Stand Personnel: Dr. Federico Fregnan, Mr Mario Malavasi Elektra is an Italian company which for almost half a century has been planning, producing

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Exhibitors A-Z and updating home and espresso coffee machines. Elektra’s mission is to supply a total quality product with a refined designed as to make it a multi-purpose interior design element. Visit our web site.

Elektra S.r.l.

Via A. Volta 18, 31030 Dosson di Casier (Treviso), Italy Tel. +39 0422 490405 E-mail: infor@elektrasrl www.elektrasrl.com

ESPRESSO SYSTEMS 141 (see catalogue entry for La Marzocco)

ESPRESSO WAREHOUSE 183 Stand Personnel: Gary McGann, David Craig, Conal Lavery, Tom Handiside Suppliers of EVERYTHING BUT THE COFFEE for Espresso Bars & Coffee Roasters throughout Europe. Espresso Warehouse is the home of Chocolate Abyss, Suki Loose Leaf Tea, Wooden Spoon Kitchen Classics, Essenz Syrups and a wholle bunch of Hardware & paper cups.

Espresso Warehouse 8-10 Lawmoor Road, Glasgow, Scotland, G5 0UL, United Kingdom Tel.: +44 (0) 141 420 2422 www.espressowarehouse.com conallavery@espressowarehouse.com

ESTATE COFFEE 125 Estate Coffee is a micro-roastery, coffee shop and wholesaler based in the heart of Copenhagen.

Our name comes from our relationshiptrading philosophy. We buy our coffees in direct contact with the single coffee farm or cooperative. By this we ensure that the coffee is of the highest quality, and that its production is both environmentally and socially sustainable. Our goal at Estate Coffee is the ultimate coffee that has been treated with excellence and care from seed to cup.

Estate Coffee Kaffe & Chokoladebar Gammel Kongevej 1 DK-1610 Copenhagen V Denmark Tel.: +45 3811 1211 E-mail: syl@chokolade-compagniet.dk www.estatecoffee.dk/

EUREKA 186 Stand Personnel: Samuele Gurrieri Export Manager, Boris Pianaccioli Italy Sales manager Since 1920 Eureka is the leader in design and manufacture of Coffee Grinders for coffee shops and coffee roasters.

Thanks to our high quality, precision and realiability, Eureka Coffee Grinders and grinder/dosers are today the reference standard on coffee grinding all over the world. Italian technology, passion for coffee: this is Eureka!

In the last two years we are focusing on the coffee grinders on the demand with the Mythos family.

Eureka - Conti Valerio Srl, Via di Colonnata, 1, 50019 Sesto Fiorentino, Firenze Italy Tel. +39 055 4200011; Fax +39 055 4200010 Email: (For Italy) boris@eureka.co.it (For outside Italy) sam@eureka.co.it Website: www.eureka.co.it

EVERPURE EUROPE 43 How do you like your coffee taste experience?

Targeting the perfect cup of coffee from the first moment till the end, Everpure proposes a range of water treatment solutions adapted to your specific local requirements. Our water specialists will answer your questions and show new systems during Wonderful Coffee Copenhagen Everpure Pentair Water Belgium bvba, ?Industriepark Wolfstee, Toekomstlaan 30, 2200 Herentals, Belgium Tel.: 32-14-283500 sales@everpure-europe.com www.everpure-europe.com

EXPIGO 106 Supplying the rare and fine coffees of Ecuador and the Galapagos Islands Corporación Expigo, Ecuador Tel.: +(593-4) 267-0484 www. Expigo.com

FAC PORCELLANA 112 Manufacturing procelain tableware and serving ware of the highest quality for the speciality coffee industry.

FAC SpA / Porcellana ACT, Via dei Gervasio 25, Albisola Superiore (SV), Italy.

Tel. +39 019 480912 E-mail: comm@acf.it www.acf.it

FEDERACIÓN NACIONAL DE CAFETEROS DE COLOMBIA 58 The National Federation of Coffee Growers of Colombia is a nonprofit and nonpolitical cooperative that tries to stabilize the market for Colombian coffee and undertakes research, social assistance and promotion programs on behalf of the small, independent farmers.

The Federation helps to stabilise coffee grower icomess and works to improve living conditions for the more than four million Colombians (almost 15% of the population) that depend upon coffee for their livelihood. Most important, the Federation establishes and maintains the highest standards for Colombian coffee. It carefully monitors and controls the coffee that leaves Colombian shores and invests heavily in research to improve the product and farming and processing methods.

Federacion Nacional de Cafeteros de Colombia BV?European Office?Keizersgracht 534 III?1017 EK Amsterdam?

Tel: 0031 20 5306090?

Fax: 0031 20 5306091 E-mail: cafedecolombiaeurope@gmail.com www.cafedecolombia.com

FIERA TRIESTE The whole espresso coffee world in one sole exhibition. Trieste Espresso Expo, now in its 4th edition, will take place in Trieste, Italy, from 13th to 15th November 2008. (Opening seminar on November 12th). The biennial B2B trade show represents the Number 1 event covering all sectors of the espresso coffee industry, a marketplace for international coffee professionals. Hosted by one of the leading European coffee cities where the coffee industry is worth 291 million euros and boasting a concentration of successful industries at the top end of the sector.

Fiera Trieste Tel. +39 040 9494111 E-mail: espresso@fiera.trieste.it ww.triestespresso.it

FRESH CUP 153 Since 1992, Fresh Cup Magazine has served as “The Voice of the Specialty Beverage Industry,” providing cutting-edge business information and marketing tips for the specialty coffee and tea professional. Fresh Cup . . . More Than a Magazine.

Fresh Cup Magazine, P.O. Box 14827, Portland, OR 97293, USA Tel. +1 (503) 236-2587 freshcup@freshcup.com www.freshcup.com

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Exhibitors A-Z GIESEN COFFEE ROASTERS 49 Stand Personnel: Mr Wilfred Giesen, Mr Marc Weber, Mr Jan-Olof Åkerblom, Mr Mogens Rasmussen Manufacture of Coffee shop roasters and complete solutions for roast masters.

Roasters, destoners, packing, sealing, silos and second hand machines or totally rebuild Probat roasters. More than 20 years experience in the coffee business.

Giesen Coffee Roasters, Industrieweg 15, 7071 CK Ulft, The Netherlands Tel. +31(0)315.681.377 Mobile +31.(0)651.346.947 Email: info@giesencoffeeroasters.eu Website: www.giesencoffeeroasters.eu

GIMA SPA 145 Stand Personnel: Mr. Filippo Quadrelli, Mr. Massimo Zonca Machines for the production of capsules for coffee and other soluble drinks Cartoning and tray packing machines Palletizers

Thermoforming machines Gima Spa Via Kennedy 17 Bologna - 40069, Italy ++39-051-6169711 E-mail: info@gima.com www.gima.com

GOURMET COFFEE 114 Our mission is to be the leading coffee supplier in the Specialty Coffee sector in Scandinavia. This is a bold statement; which is why we have to be the best to select, roast, grind, and deliver the coffee.

We have a comprehensive knowledge of where to find the best quality coffee and only choose the finest grades and strive for uncompromising professionalism and unparralleled knowledge of our product. bhm@gourmetcoffee.dk +45 70 23 97 98 +45 45 80 98 40 www.gourmetcoffee.dk Bregnerødvej 132 B Birkerød - 3460 DENMARK

HOH WATER TECHNOLOGY 95 Stand Personnel: Jesper Vos, Jan Melby, Drakan Dekic, Mikael Bengtson, Connie Bechmann Aabye HOH has years of experience in developing solutions that provide private consumers, the public sector and industry with optimum water quality. HOH employs the latest expertise within membrane technology including reverse osmosis and ion exchange.

In Scandinavia HOH represents water+more which comprises a complete range of products for filtration of water to be used in the catering segment. We sell filters for coffee and espresso makers, ice cube machines, steam ovens etc. with capacities from 50 to 20,000 litres.

HOH Water Technology A/S, Geminivej 24, DK-2670 Greve, Denmark Tel. +45 43 600 500 Email: hoh@hoh.d Website: www.hoh.com www.hoh.dk

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Exhibitors A-Z KAFFEKLUBBEN 30 Kaffeklubben.net, Rosenborggade 2.1 th., DK1130 CPH Tel. +45 2046 0089 E-mail: kaffeklubben@kaffeklubben.net www.kaffeklubben@kaffeklubben.net

KEES VAN DER WESTEN ESPRESSONISTIC WORKS B.V. 121 Stand Personnel: Kees van der Westen, Dave Merks, Fabian Schmidt We aim to design, develop and manufacture honest, authentic and truly classic espresso machines. Machines to excite both the barista and his/her client. The barista will enjoy the comforts of a high-tuned thoroughbred machine, his/her client will be easily convinced espresso is a very serious matter indeed.

Kees van der Westen Espressonistic Works b.v., Burcht 62, 5509 NP Veldhoven, The Netherlands Tel. + 31 (0) 6 2250 9257 Email: info@keesvanderwesten.com Website: www.keesvanderwesten.com

KENT KAFFE 206 Stand Personnel: Kent Nielsen, Maria Bojsen, Martin Bækhøj At Danish based Kent Kaffe we roast only high quality specialty coffees. Our coffees are all organic and fair trade. We take pride in our coffees, how they are grown, harvested, roasted and assuring the growers are paid a fair price.

The national drink of Denmark is coffee - thus we must master our trade and take pride in making good roasts.

KENTKAFFE, Fraugde-Kaerby-Vej 166, 5220 Odense SØ, Denmark Tel.: +45 20 829 129 E-mail: kentkaffe@gmail.com www.kentkaffe.com

KUSTERS ENGINEERING BV 8 Stand Personnel: Mr Leon Dieters, Sales Manager, Mr. Hans Kusters, Sales Manager Kusters’ CPR-30 Coffee Pod Recycling SystemTM; Available now also for Tea Pods; Kusters Engineering specialises in offering solutions to improve production processes in areas involving the recovery of valuable raw materials, combining know-how in the field of shredders, granulators, briquetting presses and separation of materials. Proven technology and reliability is Kusters’ turn-key competence.

Process waste is generated during coffee and tea pod production. Kusters has developed, introduced and successfully installed the CPR30 Coffee Pod Recycling SystemTM which recovers coffee / tea from reject pods while retaining the flavour, aroma and colour of the coffee. The CPR-30 guarantees return on investment within no time, achieving attractive propositions for optimising coffee and tea pod manufacture.

Kusters Engineering B.V., L.J. Costerstraat 6, 5916 PS Venlo, The Netherlands Phone +31-77-354 33 34; Email: h.kusters@kusters.nl Website: www.kusterengineering.com

LA MARZOCCO 141 Stand Personnel: Guido Bernardinelli, Lorenzo Carboni, Thomas Valentin, Enrico Wurm La Marzocco, distinguished by quality and passion since 1927, specializes in producing hand-crafted espresso equipment to guarantee excellence in specialty coffee beverages. La Marzocco is recognized worldwide for innovative advancements in brewing technology and, with their family of distributors around the world, aims to exceed customer satisfaction across the board.

La Marzocco srl, Via Bolognese 68, 50010 Pian di San Bartolo (Florence), Italy Tel. +39-055-401390; Fax +39-055401349 Email: info@lamarzocco.com www.lamarzocco.com

LONDON SCHOOL OF COFFEE 142 Stand Personnel: Gayle Reed, Daisy Rollo, Jennifer Chesterton, Ronald Chesterton London School of Coffee is an independent training school providing courses in all areas of the coffee industry including Barista skills, Roasting, Cupping, Latte Art, customised training and events. Our internationally qualified tutors provide a strong mix of information and hands-on experience using state-of-the-art equipment and facilities.

London School of Coffee, Unit 2, Princeton Mews, 167-169 London Road, Kingston, Surrey, KT2 6PT, UK Tel. +44 208 439 7981 Email: gayle@londonschoolofcoffee.com Website: www.londonschoolofcoffee.com

MAHLKÖNIG 174 Stand Personnel: Nils Erichsen, Georg Lauridsen, Frauke Sehner, Christian Klatt,

Carmen Jeromin Mahlkönig is the leading brand for high quality, professional grinders. Mahlkönig offers “grind-on-demand” espresso grinders for traditional espresso machines with modern design and perfect grinding results.

Additionally to the broad range of shop, HORECA and industrial grinders, Mahlkönig focuses on accessory products such as coffee bins and the worldwide first and patented grinder cleaner “Grindz”‰.

Mahlkönig GmbH & Co KG, Tilsiter Strasse 142, D – 22047 Hamburg, Germany Tel. +49-40-696940-0 Email: office@mahlkoenig.de Website: www.mahlkoenig.de

MALYKKE GRINDERS 88 Stand Personnel: Torben Malykke, Linda Malykke, Lars Bo Lunoe Developper and manufacturer of multi functional grinders. Conic Grind On Demand Espressogrinder and for French Press. Please come and try our grinders on booth N. 88.

MALYKKE ApS, Herstedvang 7 c, DK-2620 Albertslund, Denmark Tel.: +4543534060 E-mail: mail@malykke.dk www.malykke.dk

MARCO BEVERAGE SYSTEMS LTD 196 Stand Personnel: Drewry Pearson, Paul Stack, Joseph Smith, Felicity Mulhall, Shane Pender, Chris York, Martin Richards, David Locker Marco design and manufacture Filter Coffee Brewers and Hot water boilers from their factory in Dublin. With over 20 years experience in the industry, Marco are known for their flexible and innovative approach to design and new product development. Marco would be delighted to discuss your hot beverage requirements and introduce to you the new range of Filter Coffee Brewers, including self service options, and the recently launched Eco Boilers which provide an ecological and economical solution to your Hot Water needs.

Please join the Marco team on stand 196 for a Gold Cup filter coffee !

Marco Beverage Systems Ltd, 74 Heather Road,Sandyford Business Park, Dublin 18, Ireland Tel: +353-1-2952674 E-mail: felicity@marco.ie www.marco.ie

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Exhibitors A-Z MARETERRA 29 Stand Personnel: Rafael Moral, Carlos Bushelón, Jon Willassen Specialized importer of specialty & gourmet coffees fully traceable and sustainable.

Members of: SCAE and Cup of Excellence.

Rainforest Alliance and Organic Certified Distributor of Daterra coffees.

Offer quality control as well as full-service coffee solutions for coffee shops, roasters, home roasters, staff training, SCAE Train the Trainer program, SCAE Barista level 1 and 2 training and championship training.

Our CEO is the National SCAE Coordinator of SCAE Spain MARETERRA, S.L. Avda. Bellamar, 44 08860 Castelldefels – Barcelona Spain Tel. +34 93 664 94 18 Fax +34 93 394 04 12 info@fincasdecafe.es www.fincasdecafe.es

MASABA COFFEE CLUB 68

MAX HAVELAAR FOUNDATION, DENMARK 32 Fairtrade coffee and other products Max Havelaar c/o WWF Verdensnaturfonden Ryesgade 3F 2200 København N Denmark Tel.: +45 70 23 13 45 E-mail: info@maxhavelaar.dk www.maxhavelaar.dk

MAZZER 169 Stand Personnel: Giovanni Mazzer, Cristian Cipolotti, Luca Maccatrozzo Since end of 1940s, MAZZER has been known as a leading manufacturer of coffee grinders. In the nearly 7,000 sq. metre factory located close to Venice, the whole process of manufacture is carried out with advanced technologies and strict quality controls. The current range, 19 appliances, includes 5 electronic grind-on-demand grinders.

Mazzer Luigi srl., Via Moglianese 113, 30030 Gardigiano di Scorzé (Venice), Italy Tel. +39 041 5830200; Fax +39 041 5830060 Email : Luca.Maccatrozzo@mazzer.com Website: www.mazzer.com

MERCANTA – THE COFFEE HUNTERS 144 Stand Personnel: Stephen Hurst, Flori Marin, Grant Rattray, José Aguilar, Craig Hensman Mercanta The Coffee Hunters was founded in 1996. The Company has grown to become the preferred supplier of Specialty Grade Coffee beans to the world’s must discerning coffee roasting companies. Mercanta features over 6,000 bags and 150+ specialty coffee product lines in store now available for worldwide delivery.

Mercanta -The Coffee Hunters, 2 Princeton Mews, 167-169 London Road, Kingston Upon Thames, KT2 6PT, UK. Tel. +44 208 439 7778; Fax: +44 208 439 7729 Email: Mercanta@coffeehunter.com Website: www.coffeehunter.com

MEXICO – MINISTRY OF AGRICULTURE 22 Producing Country Representative Contact: S. Rocio Nieves E-mail: rocionieves@sagarpaue.be

MOKA SIR’S 99 Stand Personnel: Mr Niels Migliorini - General Manager, Mr Alessandro Valesi Export Manager, Mrs Francesca Stella - Export Dept.

Moka Sir’s S.p.A. is a solid production and trade company specialised in the roasting and sale of coffee blends and coffee pods in the Ho.Re.Ca. sector. Quality is a central issue at Moka Sir’s and in 1999 the company achieved the ISO 9001: 2000 Quality Certification.

Moka Sir’s S.p.a., Via Turati, 50, 27051 Cava Manara (PV), Italy Tel. +39 382 454600; Fax +39 382 553958 Email: info@mokasirs.com Website: www.mokasirs.com

MONIN / INN SALE INTERNATIONAL 189 Stand Personnel: Inn Sale International: Tom Nielsen, John Lund Andersen Birgitte Markussen.

George Monin SA: Aleksandra Olrik, Perrine Extier, Eric Bouton Importer of high quality Monin syrups and sauces for flavoured coffee, tea, and chocolate drinks. Monin is exclusive sponsor of the

World Barista Championship. Monin meet the customer’s expectations and bring more value into their business.

Inn Sale International, c/o House of Monin, Ambolten 22, DK-6000 Kolding, Denmark Tel. +45 76301515 Email: innsale@innsale.com Website: www.monin.dk www.innsale.com

NEUHAUS NEOTEC MASCHINEN- UND ANLAGENBAU GMBH

76 Stand Personnel: Ralf Torenz,Ariane Toenjes Neuhaus Neotec develops and manufactures small shoproaster and laboratory roaster including all equipment and measurement systems devices which are requested in a shop or lab for your quality control.

We also develop and manufacture machinery and plants for the coffee industry, right up to complete turn-key installations, such as roasting plants, green coffee handling plants and silo systems. The Customers can run trials with their own product in our pilot plant/laboratories.

NEUHAUS NEOTEC Maschinen- und Anlagenbau GmbH Fockestr. 67, D- 27777 Ganderkesee, Germany Tel: +49 (0) 4221-859-0 Fax: +49 (0) 4221-859-523 info@neuhaus-neotec.de www.neuhaus-neotec.de

NIRO A/S 35 Stand Personnel: Steen Lassen, Kim Knudsen, Peter Randsted, Morten W. Pedersen, Per Kragegaard, Martin van Nistelrooij Niro is a world leader in instant coffee technology. Decades of experience have given Niro an un-rivaled expertise within spray and freeze drying, evaporation and freeze concentration, extraction, extract treatment, aroma preservation, agglomeration/granulation, and powder handling and packing.

So whether the soluble coffee is to be a granulate, a fine - or coarse - powder, or in liquid form, Niro has the technology - and the know-how. Niro supplies equipment and process lines to producers of instant coffee all over the world.

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Exhibitors A-Z Niro A/S, Gladsaxevej 305, P.O.Box 45, 2860 Soeborg, Denmark Tel.: +45 39 54 54 54 Fax: +45 39 54 58 00 E-mail: food@niro.dk www.niro.com

NUCOFFEE 151 Stand Personnel: Gustavo Gonzalez, Giuliano Tozzi, Andre Peres, Daniel Friedlander, Roberta Armentano Nucoffee is about bringing together the coffee sector stakeholders, providing support, traceability and commitment throughout the value chain. For roasters, Nucoffee guarantees the exact quantity of specialty green beans from the best Brazilian growers, assuring the quality and transparency needed to create real sustainable partnerships and unprecedented marketing conditions.

Nucoffee, Av. das Nações Unidas 18001, São Paulo SP, Brazil 04795-900 Tel. +55 11 5643-2082 Email: gustavo.gonzalez@nutrade.com.br Website: www.nucoffee.com.br

NUMI TEA 2 With its creative roots, innovative flavors, dedication to quality, and sustainable values, Numi has captured the imagination and palate of tea drinkers worldwide.

Peter Guyer Athena Marketing International Phone: 206-749-9255 E-mail: peter@numitea.com

NUOVA RICAMBI SRL 184 Stand Personnel: Marcello Zanesi Since 1980 we sell worldwide parts for espresso coffee machines, coffee grinders, water softeners. Now we have a complete line of accessories for Barista. Our best costumers are repair technicians, manufactures and coffee roasters. Our goals are helps you to fix and maintain the espresso machines of your costumers.

Nuova Ricambi srl, Via dei mille 20, 20061 Carugate (MI), Italy Tel. +39 029253205 info@nuovaricambi.it www.nuovaricambi.it

NUOVA SIMONELLI 87 Manufacturers of state-of-the art Italian espresso machines.

Nuova Simonelli, Via M.D’Antegiano 6, Belforte

Del Chienti (MC), Italy Tel. +39.0733.9501 E-mail: maurizio.giuli@nuovasimonelli.it www.nuovasimonelli.it

OZTRADE LTD OZCAFFE 5 Stand Personnel: Anna Henkes, Inge Sommer, O.Ü.

Sertman We are producers of coffee roasting machines ( shop roasters) and coffee shop equipment including coffee silos, coffee knock boxes, grinders, sealers, espresso machines, and roasters of special espresso coffees Oztrade Ltd Ozcaffe Erkelenzerstr. 23, D- 41849 Wassenberg, Germany Tel. +49 2432 5999 E-mail: ozcaffe@ozcaffe.com www.ozcaffe.com

PACIFIC BAG 62 Stand Personnel: Glenn Sacco, Kyle Knott Pacific Bag, Inc. services over 2,800 customers in more than 40 countries in such markets as specialty coffee, tea and other “niche” markets.

PBi offers stock and custom printed flexible packages; such as rollstock laminations, gusseted bags and stand-up pouches, one-way valves for coffee packaging, specialty tins and more.

Pacific Bag, Inc 15300 Woodinville Redmond Rd NE, Ste A, Woodinville, WA 98072 USA Tel. +1 425.455.1128 Email: bags@pacificbag.com Website: www.pacificbag.com

PROBAT 9 Is it a coincidence that the most fascinating beverages and foods of this world are of completely natural origin? Particularly coffee develops an incredible variety of aromas that are influenced by plant species, growing location and prevailing climatic conditions.

Systematic refining of this natural diversity is PROBAT’s goal. Roasting is vital to the taste and aroma of coffee because the potentials of coffee are only unlocked during roasting.

PROBAT provides roasting equipment and profound knowledge to enable the roast master to properly operate the roaster and maximize the full potential of his or her coffee.

PROBAT-WERKE von Gimborn Maschinenfabrik GmbH, Reeser Str. 94, 46446, Emmerich am Rhein, Germany Tel. +49 2822 9120 info@probat.com www.probat.com

RAINFOREST ALLIANCE 52 Stand Personnel: Leif Pedersen, Marcel Clement The Rainforest Alliance is an international NGO active in over 50 countries, working to conserve biodiversity and insure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior.

Rainforest Alliance, 665 Broadway, Suite 500, New York, NY 10012 USA Tel. +1 212 677 1900 Email: rac@ra.org Website: www.rainforest-alliance.org

RANCILIO 72 Rancilio is a company with a long tradition and our production of high-quality espresso machines dates back to the twenties. After decades of growth and learning, we proudly continue to offer products that are first in their class in design and technology. Rancilio – Coffeeing the world…

Rancilio Macchine per caffè S.p.A. Viale della Repubblica 40, 20010 Villastanza di Parabiago, Milano, Italy Tel. +39 0331 408200 info@rancilio.it www.rancilio.it

RENEKA INTERNATIONAL 214 Stand Personnel: Mr Patrick Zimmermann, Mr Eric Wolf, Mr Olivier Masson Created in 1927, Reneka celebrated last year its 80th anniversary.

First specialised in chromium coating, Reneka launched its first coffee maker in 1932.Some 80 years after, the brand still takes pride in offering high quality standards for carefree and intensive professional use. Moreover, the attractive and innovative design is still a trademark on all Reneka espresso machines.

Reneka International Parc d’Activités du Rosenmeer, BP11 Rosheim, 67218 Obernai Cedex, France Tel. :+33 388 494 050 E-mail: reneka@reneka.com www.reneka.com

ROUTIN - 1883 165 Routin is a French syrups manufacturer since 1883. Its know-how is renowned in over 75 countries worldwide. Our gourmet syrups, made with water from

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Exhibitors A-Z the French Alps, our luxury sauces and our new smoothies will enhance the flavours and aromas of all your favorite beverages.

Routin - 1883, rue Emile Romanet,BP 9428, 73094 Chambéry Cedex 9, France Tel: 00 33 479 256 876 Email: export@routin.com www.1883.com

SANDALJ TRADING COMPANY 138 Stand Personnel: Vincenzo Sandalj, Mauro Capellino The Sandalj Trading Company is a traditional importer of fine green coffees for the demanding Italian espresso market. Together with the best single origins, our longstanding expertise of Italian espresso blends enables us to offer a wide selection of ready made classic Italian coffee blends.

Our Italian Coffee Academy provides a variety of educational courses.

Sandalj Trading Company S.p.A., Via Rossini 14, Trieste, 34132, Italy Tel. +39 0406767911; Fax +39 040360636 Email: info@sandalj.com Website: www.sandalj.com

SPECIALTY COFFEE ASSOCIATION OF PANAMA 124 Stand Personnel: Rachel Peterson, Carlos Aguilera, Ricardo Koyner, Wilford Lamastus, Daniel Peterson?

The Specialty Coffee Association of Panama is an organization comprised of coffee producers dedicated to producing and exporting high quality specialty coffee from the highlands of Panama, namely the regions of Boquete and Volcan.?

Specialty Coffee Association of Panama (SCAP), Calle Principal, Feria De Boquete Oficina #1, Boquete, Chiriqui, Rep. fe Panama Tel./Fax: +507-7201694 E-mail: scapanama@cwpanama.net www.panamaspecialtycoffee.com?

SCAE – SPECIALITY COFFEE ASSOCIATION OF EUROPE 224 Visit the SCAE stand and take home a souvenir of Wonderful Coffee Copenhagen.

Join our fast-growing organisation and find out more about how you can be a part of the speciality coffee world of the future.

SCAE

secretary@scae.com www.scae.com

SCAE DENMARK 10 Stand Personnel: Lene Hyldahl, Søren Stiller Markussen, Marianna Jónsdóttir, Rasmus Seirup, Claus Kiær Come and visit us – we will serve you a nice cup of coffee and tell you more about SCAE Denmark. You can also join our activities such as cuppings or buy some great souvenir cups special made. See you!

SCAE Denmark c/o Behag din smag, Maren Turis Gade 5, st.tv, 9000 Aalborg, Denmark Tel. +45 28498323 or +45 28482744 E-mail: s.stiller@growerscup.com or lene@behagdinsmag.dk www.scae.dk

SCAE GOLD CUP 13 SCAE Gold Cup is the new European standard for brewing and serving filter-drip coffee at the peak of perfection. Come by our stand and let us serve you a Gold Cup coffee prepared on Gold Cup standard equipment by our certified brewmasters. Check out our brewmaster workshops and come on Sunday to see how the Gold Cup Programme can help your business.

See our advertisement on page 25 of this issue of Café Eutopa/ www.scae.com

SISTEMA ESPRESSO ITALIANO See entry: Buscaglione Caffè – Roma 1899

SMALL WORLD SALES AND TRADING COMPANY 192 Contact: Richard Crabill E-mail: richard@smallworldsalesandmarketing.com

SOLBERG & HANSEN 154 Stand Personnel: Gunvor Hægstad, Runar Ømren, Frank Steen, Magnus Karlsen, Arvid Skovli, Morten Wennersgaard, Andreas Hertzberg, Karoline Bryn Bene, Willy Hansen, Tone Elin Liavaag

Green coffee importer and roaster. Wholesale, both green and roasted coffee. Coffee training, cupping/roasting classes and Barista education.

Solberg & Hansen AS, P.O. Box 19, Manglerud, 0612 Oslo, Norway Tel. + 47 23 03 68 20 Email: post@sh.no Website: www.sh.no

TEA AND COFFEE TRADE JOURNAL 104 Tea & Coffee Trade Journal is an international monthly magazine dedicated to providing indepth articles on all aspects of the tea and coffee industries.as well as an annual directory of suppliers to the industry.

Tea & Coffee Trade Journal, 26 Broadway, Floor 9M, New York, NY 10004, USA Tel. +1 (212) 391-2060 Fax +1 (212) 827-0945 E-mail: info@teaandcoffee.net www.teaandcoffee.net.

TECHNIVORM B.V. 34 Stand Personnel: GerardClement Smit, Ina ten Donkelaar, Frans van Cooten + our Scandinavian importers SILVER SPONSOR, CUP TASTERS CHAMPIONSHIP Technivorm Moccamaster has for many years specialized in the manufacture of handbuilt coffeemakers and coffeegrinding systems. The brewing quality of our coffeemakers is beyond dispute and guaranty a first class beverage in accordance with the critical requirements of the ECBC, SCAA and SCAE. The all important pre-brewing grind should be perfect and at Wonderful Copenhagen we introduce the ECBC approved tabletop version of our coffeegrinder It is the personal touch that does it !!!

Technivorm B.V. Industrieweg 20 3958 VR Amerongen Netherlands tel. +31 343 453161 fax +31 343 454685 email: info@technivorm.com www.technivorm.com

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Exhibitors A-Z TORANI 65 Stand Personnel: Richard Crabill, Andrea Ramirez Torani infuses bold, authentic flavor with premium products. Torani adds creativity to beverages with an extensive collection of syrups (including sugar free), sauces, puree blends and coffee blends. For over 80 years, Torani’s portfolio of flavors has been delivering great tasting, creative beverage applications for enhancing menus and building your business Torani, 233 East Harris Ave., South San Francisco, CA, USA 94080 Tel.: +1-650-875-1200 Email: info@torani.com www.torani.com

TRABOCCA B.V. 66 Stand Personnel: Menno Simons, Sabine Kuiper, Joshua Helmuth, Abraham Begashaw, Michael Chin-Sue Trabocca, your sourcing company for specialty coffees. Trabocca BV, located in Amsterdam is focused on African specialty coffees and in particular coffee from Ethiopia, where we have our own organic quality projects and our own office with qualified staff.

Trabocca is shipping directly from origin to destinations around the world and also offers a wide selection of fine and unique coffees through our Netherlands based warehouse. Other origins we work with are Kenya, Rwanda, Yemen, Brazil, Costa Rica, Panama, Peru.

Trabocca B.V., Prins Hendrikkade 14, 1012 TL Amsterdam, The Netherlands Tel. +31 (0)20 407 44 33 menno@trabocca.com www.trabocca.com

UGANDA COFFEE DEVELOPMENT AUTHORITY 53 Stand Personnel: Edmund Kananura Kyerere Different exportable grades of green coffee displayed: Robusta and Arabica type-includes; washed, unwashed,organic and specialty coffees.

Information about the Ugandan coffee sector,

trade and investment opportunities.

Tasting of the freshly brewed high quality single origin Ugandan coffee Uganda Coffee Development Authority, Coffee house, Plot 35 Jinja Road, P.O.Box 7267, Kampala, Uganda Tel. +256 312 260470 / 1 E-mail:ucda@ugandacoffee.org www.ugandacoffee.org

UTZ CERTIFIED 82 UTZ CERTIFIED Good Inside: certification & traceability of sustainable agricultural commodities Is your product Good Inside? UTZ CERTIFIED Good Inside is a market-oriented program working towards achieving sustainability by: • Traceability & Transparency • Good farmers, better businessmen • Credible trust mark UTZ CERTIFIED Good Inside, Prins Hendrikkade 25, 1 012 TM Amsterdam, Netherlands Tel. + 31 20 530 6390 E-mail: petra.dejong@utzcertified.org www.utzcertified.org

VOLCAFE 18 The purchase by E D & F Man of VOLCAFE in 2004 resulted in one of the most powerful green coffee firms in the world. Today, E D & F Man is a market leader in green coffee procurement and preparation, quality control, risk management and the logistics of delivery.

Volcafé Limited, P.O. Box 2514, CH-8401 Winterthur, Switzerland Tel.: +41 52 264 94 94 E-mail: volcafe@volcafe.ch www.volcafe.com

D.R. WAKEFIELD & COMPANY LIMITED 45 Stand Personnel: Simon Wakefield, Santiago Barahona, Alok Vohora Specialist green coffee merchant based in London since 1970.

Sourcing directly from Africa, Indonesia, Asia and Latin America giving transparency from grower to roaster.

Creating relationships between farmers and roasters.

Pioneer promoters of Rainforest Alliance

Certified, Fairtrade, Organic, Utz Certified.

Swiss Water Decaffeinated, Speciality, certified and conventional stocks held in Europe.

Vigilant quality control mechanisms. Flexible terms of trade.

Supplying European and Scandinavian roasters.

Pioneer SCAE member.

D.R. Wakefield & Company Limited, Thompson House, 42-44 Dolben Street, Lonon SE1 0UQ,England Tel.: + 44 (0)20 7202 2620 Email: coffee@drwakefield.com www.drwakefield.com

WALKÜRE 116 Stand Personnel: Dr Wolfgang Meyer, Maria Meyer, Rudolf Meyer Manufacturer of hard porcelain – cups, coffee makers.

Erste Bayreuther Porzellangabrik Walküre Siegmund Paul Meyer GmbH, Gravenreutherstr.

7, 95445 Bayreuth, Germany Tel. +49 (0) 921 789 30-0 Email: info@walkuere.de Website: www.walkuere.de

WBC CHARITY BAR 191

WEGA SRL. 119 Wega espresso coffee machines are manufactured in Italy, and cover the total needs of the coffee market, both with the traditional and fully automatic ranges.

From the Gemini fully automatic machine, with its combination refrigerator/cup warmer, through to the traditional machines, headed by the top of the range Vela Elegance and Vela Vintage, with 6 dose beverage selections, and brewing groups at differentiated heights. Options include an alphanumeric display, illuminated scroll, and the autosteamer milk frother.

Wega Max grinders have conical or flat burrs, standard dosed or direct discharge, including the Silenzio(floating motor) option. The Konik, Minimax, and Mini Instant complete the range.

Wega S.r.l., Via Condotti Bardini 1, 31058 Susegana (TV), Italy Tel. +39 0438 1884811 E-mail: info@wega.it www.wega.it

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Out and about Even if you have only a limited amount of in the city, you can get a good taste of it Wonderful Copenhagen offers some timely hints…

Copenhagen... in a few hours?

First stop on the tour could be the tourist information Copenhagen Right Now, situated across from the central station, where you can pick up a city map before heading out into the streets of Copenhagen.

Dobbeltdækkerbus – Copenhagen by bus A guided bus-tour is a good way to get an idea of the city. The tours last from 1 to 2.5 hours and drive by or stop at some of the greater attractions of Copenhagen, like for example: the Little Mermaid, the National Museum, the Royal Palace: Amalienborg, the Parliament etc. The various tours all begin and end by Palace Hotel across from the Town Hall.

Through the city by boat Another possibility to see as much of the city within a short time frame, is to get on one of

Happy days by the water in Nyhavn the canal tours. Quite a few of the sights and attractions in Copenhagen can be experienced from the seaside, and while the canal boats sail through the canals you get a chance to rest your tired feet and at the same time enjoy the attractions of Copenhagen.

The tours take approximately one hour and the Little Mermaid, the Parliament, the Opera House, and the Amalienborg Royal Palace are just some of the attractions the guided boats pass on the tour. The boats leave from the very picturesque Nyhavn. The canal area is very popular and packed with restaurants and cafés.

Photo: Morten Bjarnhof / Wonderful Copenhagen

Copenhagen on foot If you would rather experience the authentic atmosphere of the city, a tour on foot is a great way to breathe in the atmosphere. From the town hall you should either go right or left from Strøget (the main pedestrian street); this is where the more interesting streets are situated.

Tivoli Gardens on a lovely summer evening

To the right off Strøget is a street called Strædet, which takes you to Kompagnistræde, Læderstræde, etc. To the left are streets such as Larsbjørnsstræde, Studiestræde, Sankt Peders Stræde, etc., which are part of an area referred to as the Latin Quarter. These streets have many quaint and ancient buildings that are several centuries old, and you will find many interesting shops there; everything from Danish design shops to small second-hand clothing stores.

The walking tour to the left of Strøget ends up at Købmagergade, (another pedestrian street), close by the Round Tower. The tower was built as an observatory in 1642 during the reign of Christian IV, and a 209metre-long winding passage leads to the platform and the Observatory at the top of the tower. From here, you have a magnificent view over the old town, house roofs and church towers.

Remember, even if you have just a few hours before you have to leave Copenhagen, try to make the most of it! Wherever you are, once you get to Nørreport Station, the train back to the airport only takes 17 minutes.

Photo: Cees van Roeden / Wonderful Copenhagen

First of all, it is fast and easy to reach Copenhagen Central Station (Copenhagen H) from the airport – it only takes 12 minutes by train – and, second, the city is very compressed, therefore attractions are within short distance.

The Royal Theatre and The Round Tower The walking tour through Strædet ends up at Kongens Nytorv, where the Royal Theatre lies. This is also where the picturesque Nyhavn is located, with its many old houses and many restaurants and cafés that are situated with a view over the canal.

Photo: Cees van Roeden / Wonderful Copenhagen

C

openhagen is definitely worth a visit, even just a short one! Despite the fact that you just have a few hours before boarding your plane or before the business meeting, you can easily experience the city.

Old buildings of Copenhagen

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Wonderful coffee Copenhagen To all the sponsors who lent their support to the biggest speciality coffee show in Europe

Thank you!

T

he challenge of organising and managing such a great event with maybe as many as 10,000 visitors and 100 exhibitors has been enormous for the SCAE. A challenge that could only be met with the great support we have had from the industry and we would like to take this opportunity to thank them individually.

Federación Nacional de Cafeteros de Colombia (FNC) Platinum Event Sponsor

We would like to acknowledge the support we have received from key individuals in this important quality coffee origin. In particular we wish to thank Gabriel Silva the FNC’s General Director, for his support and agreeing to be our key note speaker. Nicolas Rueda, the European Director of the FNC, and Juan Camilo Rueda from FNC’s Madrid office, who have both worked tirelessly with us to make sure the event is a success. In this regard, we should mention the fantastic cooperation we have witnessed between the FNC office, Estate Coffees and Irma, who have worked together to create and distribute a blend which showcases the most exquisite varieties of Colombian coffees in the Danish market. The coffee has been labeled with the Wonderful Coffee logo and also gives Irma customers discounted access to the SCAE’s Wonderful Coffee Copenhagen event.

Dalla Corte Gold Sponsor World Latte Art Championship, Sponsor For Lanyards and Workshop Sponsor Dalla Corte have provided tremendous support to the SCAE over the past three years, supporting a number of the SCAE’s initiatives and always being there to offer very real practical support. That support stems from many individuals within the company, and whilst we cannot list everyone, we would like to mention both Paulo Dalla Corte and Holger Weltz, who share with us the vision of improving the quality of coffee worldwide.

Nestle Hellas Gold Sponsor Of The Ibrik/Cezve Coffee Brewing Championship Loumidis/Nestle Hellas and, in particular, Konstantina Spyropoulou, Mrs Tatiani Z. Cambioti and Marios Dimitriadis, have taken a giant leap of faith by supporting this novel competition aimed at promoting a style of brewing which is far more common than many people realise, especially in those countries which surround the Mediterranean. It promises to entertain as well as educate the audience.

Technivorm Gold Sponsors of the World Cup Tasters Championship Techivorm recognise that there are many facets to quality and have enthusiastically stepped up to support this exciting competition with their award-winning brewers. We would like to thank GerardClement Smit and Mrs Ina ten Donkelaar for their continuing active support.

Ueshima Coffee Company Sponsors of the SCAE Awards For Coffee Excellence Ueshima Coffee Company have been keen to be associated with recognising the contribution that certain individuals have made to our industry. The support of Mr. Tatsushi Ueshima, Mr. Makoto Tsujimoto and Mr. Takao Ueshima has enabled us to create a great evening of fun in which we will celebrate the achievements of a few.

Others who have helped make Wonderful Coffee, well... wonderful...

Arla Foods Sponsor of the Welcome Reception, Latte Art Bronze Sponsor, & Official Milk Supplier for the SCAE and WBC Arla Foods decided, with typical Swedish determination, to be a major part of this event and have been a real pleasure to work with. Again, it is impossible to name everyone involved in this joint project but thanks must be given to Gunilla Blomqvist, Eva Hallabro and Gunilla Steinwall for their support, practical advice and willingness to get involved. Arla Foods are also kindly providing their specially formulated Barista Milk for all the competitions, for which we thank them.

We would also like to thank the following companies for their tremendous support. We could not have put this event on without them.

Mahlkonig Bronze sponsors of the World latte Art Championship, also supporting the Workshops and providing Lanyards

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Probat, Workshop Sponsor Mercanta Sponsors of the Barista Party

Neuhaus Neotec Workshop Sponsor

Cafe Europa Sponsors of the Barista Party

Diedrich Coffee Roasters Workshop Sponsor

Café Don Paco Sponsors of the Barista Party

Wega Workshop Sponsor

La Marzocco Sponsors of the Barista Party together with their Danish distributor, Espresso Systems Rancilio Workshop Sponsor

Everpure Suppliers of water for sale in aid of Coffee Kids

Baresso Workshop Sponsor We also thank: Jameson Sponsors of the Barista Party

FAC Porcelena Suppliers to the SCAE World Cup Tasters Championship Rastal Glasses Suppliers to The SCAE World Coffee in Good Spirits Championship

Brasilia Sponsor of the SCAE World Coffee in Good Spirits Championship

The Coffee Collective Suppliers to the SCAE World Cup Tasters Championship

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Briefing Orientering

SCAE Web Editor MICHAEL SEGAL on the latest in the speciality coffee sector

Round-up of international news NORTH AMERICA: North American organic coffee market reaches $1 billion in 2007 The market for organic coffee in North America reached $1 billion (€643m) in 2007, according to figures released at an organic coffee tasting in New York in midMay. Daniele Giovannucci, who is compiling the North American Organic Coffee Industry Survey, said that 84m pounds of organic coffee had been imported into Canada and the US last year, a 29% increase on 2006. In the US, he estimated, this amount represents about 3% of total green coffee market.

Giovannucci’s survey will be available from the Organic Trade Association, whose offshoot, the Organic Coffee Collaboration, mounted the tasting of organic coffees. The members of the Organic Coffee Collaboration include Dallis Coffee, Elan Organic Coffees, Equal Exchange, Fresh Harvest Products, Green Mountain Coffee Roasters and Swiss Water Decaffeinated Coffee Co. UNITED STATES: Mercanta to set up Seattle base British-based speciality importer Mercanta is to establish a base in the US to serve customers there, the company announced in mid-May. SCAE Member Mercanta, which has headquarters at

Kingston-upon-Thames, near London, is to set up an office in the environs of Seattle, according to managing director Stephen Hurst.

The importer’s US presence will be headed by Leah Warren, formerly of San Francisco Coffee in Malaysia.

The company has been importing green coffee for West Coast US customers since 2005, and already has contracted warehouse space in Portland, Hurst said.

Mercanta’s American office will open in June, he added.

The company is also expanding at its British headquarters, by taking more space to add a second cupping laboratory to give extra facilities to its London School of Coffee training centre.

BELGIUM: Efico goes green with €20.3m Zeebrugge coffee processing facility Antwerp-based importer and merchant Efico is to invest €20.3m in the first phase of a green coffee processing, storage and distribution facility in the port of Zeebrugge, as well as another €15m building windmills to offset its carbon footprint, the company reported in early May. SCAE Pioneer Member Efico said that the ambitious project was aimed at sharing sustainable added value to its coffee, and it would be considering incentives for farmers, initially in Guatemala and Colombia, to sell carbon emission rights for its Rainforest

SCAE's web-redaktør MICHAEL SEGAL om sidste nyt inden for specialkaffesektoren

Oversigt over internationale nyheder NORDAMERIKA: Det nordamerikanske økologiske kaffemarked når op på $1 milliard i 2007 Ifølge tal, der blev offentliggjort ved en økologisk kaffesmagning i New York midt i maj, nåede det nordamerikanske marked for økologisk kaffe op på $1 milliard (€ 643 mio.) i 2007.

Ifølge Daniele Giovannucci, som udarbejder undersøgelsen om den nordamerikanske økologiske kaffebranche, blev der sidste år importeret 84 mio. pund økologisk kaffe ind i Canada og USA, en stigning på 29% i forhold til 2006.

Han vurderede, at denne mængde repræsenterer cirka 3% af det samlede amerikanske marked for grøn kaffe.

Giovannuccis undersøgelse vil kunne fås hos den økologiske branchesammenslutning Organic Trade Association, hvis udløber, det økologiske kaffesamarbejdsprojekt Organic Coffee Collaboration, stod for kaffesmagningen af økologiske kaffer. Medlemmerne af Organic Coffee Collaboration er Dallis Coffee, Elan Organic Coffees, Equal Exchange, Fresh Harvest Products, Green Mountain Coffee Roasters og Swiss Water Decaffeinated Coffee Co.

USA: Mercanta etablerer base i Seattle Specialimportøren Mercanta, der har base i Storbritannien meddelte midt i maj, at virksomheden etablerer base i USA for at kunne betjene dens kunder der.

Mercanta, som er medlem af SCAE og har hovedsæde i Kingston-uponThames nær London, åbner ifølge administrerende direktør Stephen Hurst et kontor i omegnen af Seattle.

Importørens tilstedeværelse i USA vil blive ledet af Leah Warren, som tidligere har været hos San Francisco Coffee i Malaysia.

Hurst meddelte, at virksomheden har importeret grøn kaffe til kunder på USA’s vestkyst siden 2005 og allerede har indgået kontrakt om lagerplads i Portland.

Mercantas amerikanske kontor åbner i juni, tilføjede han.

Virksomheden udvider også på dens britiske hovedsæde ved at få mere plads, så den kan tilføje et andet ‘cupping’-laboratorie, der skal tilføre ekstra faciliteter til dens uddannelsescenter, London School of Coffee.

BELGIEN: Efico bliver grøn med et kaffeforarbejdningsanlæg til €20,3 mio. i Zeebrugge Importør- og handelsvirksomheden Efico, med base i Antwerpen, meddelte i begyndelsen af maj, at den investerer €20,3 mio. i første fase af et forarbejdnings-, opbevarings og distributionsanlæg til grøn kaffe på havnen i Zeebrugge, samt endnu €15 mio. til bygning af vindmøller for at kompensere for dens CO2udslip.

Efico, som er pionermedlem i SCAE, meddelte, at det ambitiøse projekt var målrettet mod deling af bæredygtig værdi knyttet til dens kaffe, og at den ville overveje incitamenter for farmere, først i Guatemala og Colombia, til at sælge CO2-kvoter til dens Rainforest Alliance-certificerede kaffer. Efico sagde, at disse midler ville gøre det muligt for kaffeproducenterne at bibeholde deres skove og bevare deres naturlige ressourcer.

Anlægget i Zeebrugge, der skal bygges på en 10 hektar stor grund på havneområdet, vil omfatte en temperatur- og fugtighedskontrolleret lagerbygning med plads til opbevaring af 363.000 sække og indeholde udstyr til håndtering og forarbejdning af grøn kaffe. Ifølge virksomheden udstyres hele bygningen med solfangere på taget, som kan genere cirka 900.000 kilowatt-timer (kwh) energi

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Alliance-certified coffees. These funds would enable the growers to maintain their forests and conserve their natural resources, Efico said.

The Zeebrugge facility, to be constructed on a 10-hectare parcel of land in the port area, will include a temperature- and humidity-controlled warehouse capable of storing 363,000 bags, incorporating green coffee handling and processing equipment. The entire structure is to be roofed with solar panels, capable of generating about 900,000 kilowatt-hours (kwh) of energy annually, with the aim of making its operation carbon-neutral, according to the company.

The initial phase of the development should be complete during the third quarter of 2009, Efico said, although further plans call for much more warehousing to be created on the site, with a final capacity of just under 1m bags.

Efico intends as well to build at least five windmills, preferably in the port area, capable of generating another 30m kwh of green energy annually, as a means of compensating for the carbon emissions through its supply chain, the company explained.

Efico also announced that its logistical operations would be restructured into a group to be known as Seabridge Logistics, under which the new business unit Seabridge Eco-power would be

responsible for its green energy activities.

DENMARK: A special coffee in Danish supermarkets marks Colombia’s Copenhagen sponsorship To mark the Colombian Coffee Federation’s lead sponsorship of the SCAE’s Wonderful Coffee Copenhagen 2008 event, a special coffee went on sale in early May in Denmark’s Irma supermarket chain.

The specially selected San Agustin, from Colombia’s South Huila region is being roasted and distributed by Danish speciality roaster Estate Coffee, and is being sold throughout the country with the Wonderful Coffee logo on the label.

Purchasers of the speciality variety in Irma stores will not only enjoy the single estate coffee, but the package itself will offer true coffee aficionados a discount when attending the Wonderful Coffee event.

The San Agustin coffee was chosen from a number of Colombian speciality coffees as being perfect for the Danish market, and then slow roasted at Estate Coffee’s roastery in Valby.

The SCAE’s Wonderful Coffee event, set for June 19-22, is to be held at Copenhagen’s Øksnehallen conference and exhibition venue, with social events and tours throughout the Danish capital.

Wonderful Coffee’s conference sessions will be highlighted by the

årligt, med det mål at kunne gøre driften af anlægget CO2-neutralt.

Efico meddelte, at første fase af forløbet skulle være færdig i løbet af tredje kvartal 2009, selv om videregående planer kræver opførelse af meget mere lagerplads på anlægget, der vil få en endelig kapacitet på knapt 1 mio. sække.

Efico forklarede, at den desuden har planer om at opføre mindst fem vindmøller, helst i havneområdet, der skal kunne generere endnu 30 mio. kwh grøn energi årligt, som et middel til kompensering for CO2-udledningen gennem dens forsyniningskæde.

Efico har også meddelt, at deres logistiske virksomhed vil blive omgrupperet til en gruppe af selskaber, kendt som Seabridge Logistics, under hvilken den nye forretningsenhed Seabridge Eco-power vil være ansvarlig for dens grønne energiaktiviteter.

DANMARK: Specialkaffe i danske supermarkeder markerer Colombias København-sponsorat For at markere den colombianske kaffesammenslutnings førende sponsorat af SCAE’s Wonderful Coffee Copenhagen 2008 event, blev der først i maj sat en specialkaffe til salg i den danske supermarkedskæde Irma.

Den specielt udvalgte San Agustin fra Colombias South Huila-region ristes og distribueres af det danske specialristeri Estate Coffee, og sælges i hele landet med Wonderful Coffee logoet på mærkaten.

Købere til denne specialsort i Irma-butikker vil ikke blot kunne nyde single estate kaffen, men selve indpakningen vil give sande kaffeentusiaster en rabat, når de ankommer til Wonderful Coffee eventen.

San Agustin-kaffen blev udvalgt ud fra et antal colombianske specialkaffer som værende perfekt til det danske marked, og blev derefter ristet langsomt på Estate Coffee’s risteri i Valby.

SCAE’s Wonderful Coffee event, der løber af stablen 19.-22. juni, afholdes i konference- og udstillingsbygningen Øksnehallen i København, med sociale events og ture i hele den danske hovedstad.

Højdepunktet ved Wonderful Coffee’s konferencesessioner er den indledende præsentation ved Gabriel Silva, direktør (CEO) for den colombianske kaffesammenslutning. Han vil tale til de delegerede om specialkaffebevægelsens betydning siden dens oprindelse.

USA: SCAA hædrer Katzeff for hans lange virke Foreningen for Specialkaffe i USA (SCAA) tildelte i begyndelsen af maj dens mest ærefulde pris, “Lifetime Achievement Award”, til den tidligere formand, rister og aktivist Paul Katzeff fra Thanksgiving Coffee, som har base i Californien.

Prisen, som blev præsenteret af den tidligere administrerende direktør for SCAA, Ted Lingle, blev overrakt ved foreningens Konferece og Udstilling, der blev

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keynote presentation, to be given by Colombian Coffee Federation CEO Gabriel Silva. He will address delegates on the importance of the speciality coffee movement to origin.

UNITED STATES: SCAA honours Katzeff’s lifetime achievement The Specialty Coffee Association of America in early May bestowed its highest honour, the Lifetime Achievement award, on past president, roaster and activist Paul Katzeff of California-based Thanksgiving Coffee.

The award, presented by former SCAA executive director Ted Lingle, was made at the association’s Conference and Exhibition, held in Minneapolis. Lingle described Katzeff as “the most politically astute activist in coffee”, and explained that he had been the driving force behind the SCAA’s Sustainability Committee and a number of developments in the sector.

Katzeff dedicated his award to the people who had helped define the message that coffee was more than taste. “The secret is not just the cup,” he said, “but a just cup.”

The SCAA also honoured past president David Griswold, of importer Sustainable Harvest, with its Outstanding Contribution Award, and instituted the Alfred Peet Passionate Cup Award, in honour of the roaster Peet’s Coffee & Tea founder and specialty pioneer who died last year.

Also honoured during the evening awards presentation was Connie Blumhardt, the publisher of Roast magazine, who took the Distinguished Publisher Award. The audience also heard a section of a recorded presentation by the late Dr Ernesto Illy, who died in February, as the distinguished coffee scientist was given the SCAA’s Special Recognition Award posthumously.

INTERNATIONAL: Illycaffè plans to open 50 Mideast outlets Trieste-based roaster/retailer Illycaffè is to open 50 outlets throughout the Middle East, beginning with a coffee shop in Dubai later this year, the company said in late April.

The bars will be located in a number of countries including Kuwait, Saudi Arabia and Oman, as well as the UAE, local reports quoted a spokesman as saying.

afholdt i Minneapolis. Lingle beskrev Katzeff som “den mest politisk drevne aktivist inden for kaffe” og forklarede, at han havde været drivkraften bag SCAA’s bæredygtighedskomite samt en række fremskridt inden for sektoren.

Katzeff dedikerede sin pris til de mennesker, som havde været med til at præcisere budskabet, at kaffe er mere end smag. “Hemmeligheden er ikke kun koppen,” fortalte han, “men en fair kop.”

SCAA hædrede også den tidligere formand, David Griswold fra importøren Sustainable Harvest, med dens pris “Outstanding Contribution Award” og indførte “Alfred Peet Passionate Cup Award” til ære for risteriet Peet’s Coffee & Tea’s grundlægger og specialkaffe-pioner, som døde sidste år.

Hædret under aftenens prisuddeling blev også Connie Blumhardt, udgiveren af Roast magazine, som modtog prisen “Distinguished Publisher Award”. Publikum hørte tillige et udsnit af en optaget præsentation af nu afdøde Dr. Ernesto Illy, som døde i februar, da den meget anerkendte kaffeforsker havde fået tildelt SCAA’s “Special Recognition Award” posthumt.

INTERNATIONALT: Illycaffè har planer om at åbne 50 filialer i Mellemøsten Risteriet/detailvirksomheden Illycaffè, med base i Trieste, meddelte i slutningen af april, at den åbner 50 filialer over hele Mellemøsten, begyndende med en kaffebar i Dubai senere på året.

Lokale kilder citerede en talsmand for at have sagt, at barerne vil komme til at ligge i en række forskellige lande, herunder Kuwait, Saudi-Arabien og Oman, såvel som i De Forenede Arabiske Emirater.

KINA: Starbucks udvider sit netværk med 80 butikker i 2008 CHINA: Starbucks to expand its network by 80 stores in 2008 Roaster/retail giant Starbucks in late April said it was planning to open at least 80 more outlets in China this year, and hire thousands more workers, according to a Bloomberg report.

The company already has over 300 outlets in the country, and employs about 4,000, the report added.

Because of improving living standards there, Starbucks sees

Risteri- og detailgiganten Starbucks meddelte i slutningen af april, at den har planer om at åbne endnu 80 filialer i Kina i år samt ansætte tusinder flere arbejdere, ifølge en melding fra Bloomberg.

Virksomheden har allerede over 300 filialer i landet og beskæftiger cirka 4.000 mennesker, tilføjede meldingen.

Formanden for virksomhedens kinesiske gren, Wang Jinlong, blev citeret for at have sagt, at Starbucks, på grund af forbedring af leveforholdene i landet, ser Kina som det marked med det største potentiale af alle markeder uden for USA.

INTERNATIONALT: Nestlé har ingen planer om at frasælge Nespresso: CEO Den multinationale fødevarekoncern Nestlé, med base i Schweiz, har ingen planer om at frasælge dens succesrige specialkaffevirksomhed Nespresso, ifølge en meddelelse i Finanz & Wirtschaft.

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China as having the greatest potential of any market outside of the US, the president of the company’s Chinese arm, Wang Jinlong, was quoted as saying.

INTERNATIONAL: Nestlé has no plans to spin off Nespresso: CEO Swiss-based multinational food group Nestlé has no plans to spin off its successful Nespresso speciality coffee business, according to a report in Finanz & Wirtschaft.

The magazine quoted Nestlé CEO Paul Bulcke on the matter, in an interview published in late April.

INTERNATIONAL: Costa Coffee chain set to double in size to 2,000 The UK’s top coffee chop chain Costa Coffee is to double the number of its outlets worldwide to 2,000 within five years, parent company Whitbread said in late April.

About half of the 1,000 new stores will be located in Britain, the company added.

Costa, which had a strong sales rise in 2007, already has about 700 UK outlets.

The chain also plans to open 200 outlets in Russia, Whitbread said.

UNITED STATES: SCAA announces its board and officers for 2008/09 Mark Inman, of Taylor Maid Farms of Sebastopol, California

became president of the Specialty Coffee Association of America for a one-year term on May 1, with Coffee Masters’ Mike Ebert as first vice president and Peter Giuliano as second vice president, the SCAA saidl.

Tracy Allen of Brewed Behavior became secretary/treasurer of the SCAA, while Colombian Coffee Federation’s Mary Petitt stepped down from the top spot to become immediate past president.

The other directors for 2008/09 are Al Liu of Atlas Coffee, Ellie Hudson-Matuszak of Coffee Solutions, Jeff Taylor from PT’s Coffee Co, RoZark Hills Roasterie’s Marty Curtis, Max Quirin of Anacafe, murky coffee’s Nicholas Cho, Paul Thornton of Coffee Bean International, and, from Hacienda La Esmeralda, Price Peterson.

UNITED KINGDOM: Caffè Raro nets £50 a cup in charity drive Caffè Raro, a blend made up of Kopi Luwak and Jamaica Blue Mountain, in mid-April went on sale for a limited period in London’s Peter Jones department store at £50 (€63.45) a cup.

Created for coffee maker manufacturer DeLonghi by David Cooper, profits from the super-premium coffee will go to Macmillan Cancer Research, according to DeLonghi.

Kopi Luwak – the coffee made

Magasinet citerede Nestlé’s CEO, Paul Bulcke, for dette i et interview, der blev offentliggjort sidst i april.

INTERNATIONALT: Kæden Costa Coffee vil fordobles til 2.000 Moderselskabet Whitbread meddelte i slutningen af april, at Storbritanniens største kaffebarkæde Costa Coffee vil fordoble antallet af filialer verden over til 2.000 inden for fem år.

Cirka halvdelen af de 1.000 nye butikker vil blive placeret i Storbritannien, tilføjede virksomheden.

Costa, som oplevede en kraftig salgsstigning i 2007, har allerede omkring 700 britiske filialer.

Kæden planlægger desuden at åbne 200 filialer i Rusland, meddelte Whitbread.

USA: SCAA offentliggør sin bestyrelse og direktion for 2008/09 SCAA meddelte i slutningen af april, at Mark Inman fra Taylor Maid Farms i Sebastopol i Californien 1. maj bliver formand for Foreningen for Specialkaffe i USA for en to-årig periode, med Coffee Masters’ Mike Ebert som første næstformand og Peter Giuliano som anden næstformand.

Tracy Allen fra Brewed Behavior indsættes som sekretær/kasserer for SCAA , mens den colombianske kaffesammenslutnings Mary Petitt træder tilbage fra topposten som formand.

De andre bestyrelsesmedlemmer for 2008/09 er Al Liu fra Atlas Coffee, Ellie Hudson-Matuszak fra Coffee Solutions, Jeff Taylor fra PT’s Coffee Co, RoZark Hills Roasterie’s Marty Curtis, Max Quirin fra Anacafe, murky coffee’s Nicholas Cho, Paul Thornton fra Coffee Bean International, og, fra Hacienda La Esmeralda, Price Peterson.

STORBRITANNIEN: Caffè Raro indbringer £50 per kop i velgørenhedskampagne Caffè Raro, en blanding sammensat af Kopi Luwak og Jamaica Blue Mountain, kunne i midten af april fås i en begrænset periode i stormagasinet Peter Jones i London til £50 (€63,45) per kop.

Overskuddet fra salget af super-premium kaffen, som er blevet fremstillet til kaffemaskineproducenten DeLonghi af David Cooper, går til Macmillan Cancer Research, meddeler DeLonghi.

Kopi Luwak – kaffen lavet af bønner, der er fordøjet og derefter udskilt af den indonesiske desmerkat – regnes for at være verdens dyreste sort. Den har, ifølge Cooper, aldrig før været blandet med Jamaica Blue Mountain, og den resulterende mørke ristning frembringer en fremragende espresso.

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from beans that are digested and then excreted by the Indonesian palm civet cat – is regarded as the world’s most expensive variety. It has never been blended with Jamaica Blue Mountain before, according to Cooper, and the resulting dark roast produces an excellent espresso.

Caffè Raro is being released in a very limited quantity to Peter Jones’ Espresso Bar and Brasserie, where it can also be bought in a 100-gram packet, also at £50.

INTERNATIONAL: Coffee could fight off Alzheimer’s, study finds As little as one cup of coffee a day could protect the body’s blood-brain barrier from leakage, thought to be one of the main causes of neurological conditions including Alzheimer’s disease, a medical journal reported in mid-April.

Cholesterol in the diet is known to damage the blood-brain barrier – important for protecting the nervous system’s functions against contamination from diseases carried in the bloodstream.

The University of North Dakota School of Medicine and Health Sciences study involved giving rabbits a high cholesterol diet and doses of 3 mg of caffeine (equivalent to one cup of coffee) a day. Researchers found that after 12 weeks those on the caffeine dose showed considerably less barrier damage than those not consuming the caffeine.

Researcher Jonathan Geiger was quoted in the Journal of Neuroinflammation as saying that, as high cholesterol levels were a risk factor for Alzheimer’s, it was important that regular caffeine consumption was shown to protect the barrier from cholesterol’s negative effects.

UNITED STATES: Starbucks launches “everyday” coffee to end consumer “confusion” Roaster/retail chain Starbucks in mid-April launched its Pike Place Roast, which the company said would be available in all of its 7,100 American stores, a Reuters report said.

The move to the new drip coffee blend, which has a “smoother flavour and finish”, is aimed at offering the same coffee continuously in all of the outlets. Previously, Starbucks outlets served a different coffee each week, which was “confusing to some customers,” the report quoted Starbucks as saying.

The Pike Place Roast, and its decaf equivalent, would be offered in addition to a third, bolder brew that would be chosen from a rotating list, a spokesperson said.

The standardised roast was launched in Starbucks’ US outlets only, and the company was still evaluating whether it would be suitable for its international markets, the report added.

INTERNATIONAL: Strauss to buy major coffee brands Israel-based food company Strauss Group in mid-April announced its purchase of the Cosant Enterprises

coffee brands in Russia and Ukraine for $93m (€59.1m).

The acquisition of the brands, including Chornaya Karta and Kaffa, makes Strauss the second largest roast and ground coffee processor in Russia, according to the company.

Strauss, known for its Elite coffee brand in a number of markets, already has a strong market presence in the Balkan countries, Poland, Serbia, Montenegro and Brazil, the company added.

COLOMBIA: Fedecafe allows coffee exports from Santa Marta to resume The National Federation of Coffee Growers in mid-April revoked the suspension of coffee exports from the Caribbean port of Santa Marta, local reports said. The suspension, which was announced last month, followed the discovery of 100 kg of cocaine in a container of coffee bound for Antwerp.

Investigations by the authorities into the incident found that container tags had been broken and replaced.

The port authority has tightened security measures around the port as a result, and it has taken steps to safeguard the coffee in transit as well, Fedecafe general manager Gabriel Silva was quoted as saying.

INDIA: Illycaffè to launch coffee shop chain Italian roaster Illycaffè is to open five Espressamente Illy cafes this year in its initial move into the Indian market, local reports said in late March.

The roaster is to partner with local beverage distributor Narang Group, and expects to open 35 outlets over the next five years in India, the reports added.

The first outlet is to open at Bangalore airport, according to the reports, with the initial flagship store opening around the middle of this year in Mumbai.

UNITED STATES: NCA study finds fewer drinkers consuming better coffee Fewer consumers are drinking coffee, but the percentage of gourmet coffee continues to rise, according to the 2008 National Coffee Drinking Trends survey conducted earlier this year by the National Coffee Association of USA. The full results of the survey – conducted since 1950 – are to be released in May, but the NCA revealed some of the key findings at its Annual Convention in Aventura, Florida in March.

Daily coffee consumption, among the 6,000 consumers contacted by phone or online, was down to 55% of adults, from last year’s 57%, the 2008 survey found, although that consumption decline appears to be in traditional coffee. Gourmet types went from 14% to 17% penetration with increases seen in all consumers aged 25 and above, the NCA said.

Caffè Raro sendes på markedet i en meget begrænset mængde til Peter Jones’ Espresso Bar and Brasserie, hvor den også kan købes i en 100-grams pakke, ligeledes til £50.

INTERNATIONALT: Kaffe kunne holde Alzheimers nede, viser undersøgelse Så lidt som én kop kaffe om dagen kunne beskytte kroppens blod-hjernebarriere mod lækage, som anses for at være en af hovedårsagerne til neurologiske tilstande, herunder Alzheimers sygdom, berettede et medicinsk blad midt i april.

Kolesterol i kosten er kendt for at kunne beskadige blod-hjernebarrieren – som er vigtig for de af nervesystemets funktioner, der beskytter mod skadelige stoffer fra blodbårne sygdomme.

Ved forsøget, der foregik på University of North Dakota School of Medicine and Health Sciences, fik kaniner en kolesterolrig kost samt doser på 3 mg. koffein (svarende til én kop kaffe) om dagen. Forskerne fandt, at de kaniner, der fik koffein, viste betydeligt mindre beskadigelse af barrieren efter 12 uger end dem, der ikke fik koffeinen.

Forskeren Jonathan Geiger blev i the Journal of Neuroinflammation citeret for at have sagt, at eftersom høje kolesterolniveauer var en risikofaktor for Alzheimers, var det betydningsfuldt, at regelmæssig koffeinindtagelse havde vist sig at kunne beskytte barrieren mod de negative virkninger af kolesterol.

USA: Starbucks lancerer “hverdags”-kaffe for at sætte stop for forbruger-”forvirring” Ifølge Reuters lancerede risteriet/detailkæden Starbucks i midten af april dens Pike Place Roast, som ifølge virksomheden ville kunne fås i alle dens 7.100 amerikanske butikker.

Tiltaget med den nye drypkaffe-blanding, som har en “rundere flavour og finish”, er målrettet mod hele tiden at kunne tilbyde den samme kaffe i alle filialene. Tidligere har Starbucks serveret en forskellig kaffe hver uge, hvilket var “forvirrende for nogle kunder,” citerede meldingen Starbucks for at have sagt.

Ifølge en talsperson ville Pike Place Roast og dens koffeinfri ækvivalent blive tilbudt i tillæg til et tredje, kraftigere bryg, som ville blive valgt fra en roterende liste.

Den standardiserede ristning blev kun lanceret i Starbucks amerikanske filialer, og virksomheden evaluerede stadig, om den ville være velegnet til dens internationale markeder, tilføjede kilden.

INTERNATIONALT: Strauss køber større kaffemærker Den israelsk baserede fødevarevirksomhed Strauss Group offentliggjorde i midten af april dens opkøb af Cosant Enterprises’ kaffemærker i Rusland og Ukraine for $93 mio. (€59,1 mio.).

Ifølge virksomheden gør opkøbet af mærkerne, herunder Chornaya Karta and Kaffa, Strauss til den næststørste risteri- og kaffeforbejdningsvirksomhed i Rusland.

Strauss, som er kendt for deres kaffemærke Elite på en række markeder, har allerede en stærk markedstilstedeværelse i de baltiske lande, Polen, Serbien, Montenegro og Brasilien, tilføjede virksomheden.

COLOMBIA: Fedecafe tillader, at kaffeeksporter fra Santa Marta genoptages Ifølge lokale kilder ophævede den nationale sammenslutning af kaffeproducenter i midten af april indstillingen af kaffeeksport fra den caribiske havn i Santa Marta. Indstillingen, som blev offentliggjort sidste måned, fulgte efter fundet af 100 kg. kokain i en container med kaffe, der skulle til Antwerpen.

Undersøgelser foretaget af myndighederne viste, at containermærkaterne var blevet ødelagt og erstattet. Fedecafe’s direktør Gabriel Silva blev citeret for at sige, at havnemyndighederne som følge deraf har strammet op på sikkerheden omkring havnen og har taget skridt til også at beskytte kaffen under transport.

INDIEN: Illycaffè åbner kaffebarkæde Det italienske risteri Illycaffè åbner i år fem Espressamente Illy cafeer og indtræder dermed på det indiske marked, meddelte lokale kilder i slutningen af marts.

Risteriet er partner med den lokale drikkevaredistributør, Narang Group, og forventer at åbne 35 filialer i løbet af de næste fem år, tilføjede kilderne.

Ifølge kilderne åbner de første filialer åbner i Bangalore lufthavnen, og den første flagskibsbutik åbner cirka midt på året i Mumbai.

USA: NCA-undersøgelse finder færre kaffedrikkere, som drikker bedre kaffe Ifølge undersøgelsen “2008 National Coffee Drinking Trends”, der tidligere på året blev gennemført af den amerikanske kaffeorganisation (National Coffee Association), drikker færre forbrugere kaffe, men procentdelen af gourmet-kaffe er fortsat stigende.

De samlede resultater af undersøgelsen – der er blevet udført siden 1950 – offentliggøres i maj, men NCA afslørende nogle af hovedresultaterne ved dens årlige konference i Aventura i Florida i marts.

Undersøgelsen fra 2008 fandt, at blandt 6.000 forbrugere, der blev kontaktet telefonisk eller online, var antallet af voksne med et dagligt forbrug af kaffe faldet fra 57% til 55%, omend nedgangen i forbruget syntes at gælde traditionel kaffe. Gourmet-typer gik fra 14% ti 17% markedsindtrængning, med stigninger i alle forbrugsgrupper på 25 år og derover, meddelte NCA. Mark DiDomenico fra Sara Lee Foodservice, som fremlagde undersøgelsens resultater på konferencen, gav de nuværende vanskelige økonomiske betingelser

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Mark DiDomenico of Sara Lee Foodservice, who introduced the survey results at the Convention, blamed the current difficult economic conditions and resulting unemployment and reduced discretionary spending for a fall in daily coffee consumption by 18- to 24-year-olds from 37% in 2007 to 26% this year.

The survey also found that more people agreed that coffee was good for health, DiDomenico said, a result that reflected well on the Association’s ongoing “Coffee Delivers” publicity campaign to promote the benefits of consumption.

Auction block COSTA RICA: Japanese and Europeans dominate in Cup of Excellence auction Japanese and European companies, including several SCAE members, dominated the first of 2008’s Cup Of Excellence auctions in mid-May, taking the lion’s share of the lots available from among the programme’s winning Costa Rican coffees.

Japanese trader Wataru & Co, acting for C&C, came away with the winning coffee lot, 15 bags of a caturra/catuai variety from Maria Mayela Quesada Rodriguez’s Importadora Latinoamericana farm. Wataru’s winning bid was $15.10 per pound for the coffee from Costa Rica’s Naranjo region, one of many of the winners that were processed on recently established micromills on the farms themselves.

The number 2 coffee lot in the auction, 15 bags from the Sin Limites farm run by Maribel Barrantes Zuñiga and Katia Barrantes, also achieved $15.10 in the auction, from British importer Mercanta, on behalf of Monmouth Coffee of the UK, Spain’s Cafés El Magnifico and Cafés Méo of France. The Villa Sarchi variety originates from the same West Valley region of Costa Rica, processed on a micromill that began operations three years ago.

Mercanta was the winning bidder again with the auction’s third highest rated coffee, 16 bags of caturra from Luis Paulo Bonilla Solis’ La Loma farm. Bidding $12.10 a pound for the strictly hard bean type from the San José region, the UK importer was representing British retailer Fortnum & Mason and Norway’s Den Gyldne Bønne.

Of the 30 winning Costa Rican lots in the Cup of Excellence programme this year, only two were won by American firms. The remaining lots went to European companies, which besides Mercanta (which took three lots) included Norway’s Kaffebrenneriet, Supremo Kaffeeroesterei and Andronicas World of Coffee at Harrods, and to Japanese concerns, including Wataru (which claimed six lots) Maruyama Coffee, Time’s Club, Toa Coffee Co, and Nippon Coffee Trading.

INTERNATIONAL: Cup of Excellence comes to Rwanda in 2008 schedule The exacting Cup of Excellence programme of competitions and internet auctions of winning coffees is to add Rwanda to its list of origins this year, the Alliance for Coffee Excellence said in early April.

The move is the first for Cup of Excellence out of the Latin American producing countries where it has traditionally been held, and indicates the growing international interest in the programme, ACE said. The Cup of Excellence programme, developed by US-based speciality coffee pioneer George Howell, began in Brazil in 1999.

The international competition in Rwanda is set for August 25-29, with the auction due October 14.

The seven other origins that will hold Cup of Excellence programmes this year are: • • • • • • •

Costa Rica (competition April 7-11, auction May 15) Nicaragua (competition April 14-18, auction May 27) El Salvador (competition April 21-25, auction June 5) Guatemala (competition May 812, auction June 12) Honduras (competition May 19-23, auction July 8) Colombia (competition September 15-19, auction October 28) and Bolivia (competition October 610, auction November 25)

More details are available from www.cupofexcellence.org.

og den deraf følgende arbejdsløshed og det reducerede skønsmæssige forbrug skylden for et fald i det daglige kaffeforbrug hos de 18-24 årige fra 37% i 2007 til 26% i år.

Undersøgelsen fandt også, at flere personer var enige i, at kaffe var godt for helbredet, sagde DiDomenico, et resultat, som fint afspejlede organisationens igangværende reklamekampagne, “Coffee Delivers”, der skal markedsføre fordelene ved et kaffeforbrug.

Auktionsblok COSTA RICA: Japanere og europæere dominerer i Cup of Excellence auktion Japanske og europæiske virksomheder, herunder adskillige SCAE-medlemmer, dominerede de første af 2008’s Cup Of Excellence auktioner i midten af maj ved at score den største del af de partier af programmets Costa Ricanske vinderkaffer, der deltog i auktionen..

Den japanske handlende Wataru & Co, der handlede på vegne af C&C, tog afsted med vinderkaffepartiet, 15 sække med en caturra/catuai-sort fra Maria Mayela Quesada Rodriguez’s Importadora Latinoamericana farm. Watarus vindende bud var på $15,10 pundet for kaffen fra Costa Ricas Naranjo region, en af de mange vindere, der var blevet forarbejdet på nyligt opførte mikromøller på selve farmene.

Auktionens 2. kaffeparti, som var 15 sække fra farmen Sin Limites, der drives af Maribel Barrantes Zuñiga og Katia Barrantes, opnåede også en auktionspris på $15,10 fra den britiske importør Mercanta, på vegne af Storbritanniens Monmouth Coffee, Spaniens Cafés El Magnifico og Cafés Méo fra Frankrig. Sorten Vila Sarchi har sin oprindelse i den samme region, West Valley, i Costa Rica, og er forarbejdet på en mikromølle, der blev optaget i driften for tre år siden.

Mercanta var igen vindende byder med auktionens tredjehøjest vurderede kaffe, 16 sække caturra fra Luis Paulo Bonilla Solis’ farm La Loma. Med sit bud på $12,10 pundet for den absolut hårde bønnetype fra San José-regionen, repræsenterede UK-importøren den britiske detailhandler Fortnum & Mason og Norges Den Gyldne Bønne.

Ud af de 30 Costa Ricanske vinderpartier i dette års Cup of Excellence program blev kun to vundet af amerikanske virksomheder. De resterende partier gik til europæiske virksomheder, som foruden Mercanta (der hjemtog tre partier) indbefattede Norges Kaffebrenneriet, Supremo Kaffeeroesterei og Andronicas World of Coffee i Harrods, samt to japanske foretagender, herunder Wataru (som vandt seks partier) Maruyama Coffee, Time’s Club, Toa Coffee Co og Nippon Coffee Trading.

INTERNATIONALT: Cup of Excellence kommer til Rwanda i 2008 program Det krævende Cup of Excellence program med konkurrencer og internetauktioner med vinderkaffer vil i år tilføje Rwanda til dets liste over oprindelseslande, meddelte Alliance for Coffee Excellence i begyndelsen af april.

Det er det første skridt, Cup of Excellence har taget væk fra de latinamerikanske producentlande, hvor det traditionelt er blevet afholdt, og det viser den stigende internationale interesse for programmet, sagde ACE. Programmet Cup of Excellence, som blev udviklet af specialkaffepioneren George Howell, med base i USA, begyndte i Brasilien i 1999.

Den internationale konkurrence i Rwanda afholdes 25-29 august, og auktionen er 14 oktober.

De syv andre oprindelseslande, som i år vil afholde Cup of Excellence programmer er: • Costa Rica (konkurrence 7.-11 april, auktion 15. maj) • Nicaragua (konkurrence 14.-18. april, auktion 27. maj) • El Salvador (konkurrence 21.-25. april, auktion 5. juni) • Guatemala (konkurrence 8.-12. maj, auktion 12. juni) • Honduras (konkurrence 19.-23. maj, auktion 8. juni) • Colombia (konkurrence 15.-19. september, auktion 28. oktober) og • Bolivia (konkurrence 6.-10. oktober, auktion 25. november) Yderligere oplysninger kan fås fra www.cupofexcellence.org.

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Index of Advertisers Anacafé

33

Ancap SpA

75, 77

Beyond the Bean

IFC

Brasilia S.p.A.

61

Bravilor Bonamat

79

Bunn Corporation

47

Café Europa

87

CMA SpA

16

Coffee Board of India

23

Dalla Corte s.r.l.

7

Demus SpA

21

Demus Lab

91

Diedrich Coffee Roasters

IBC

Ditting Maschinen AG

44

D.R. Wakefield Co. Ltd

4

Espresso Warehouse

59

Everpure Europe

27

FAC Porcellana

11

Federación Nacional de Cafeteros de Colombia

9

Fiera Trieste

96

Greencof

90

La Marzocco

63

Mahlkönig – Stawert Mühlenbau GmbH & Co. KG

41

Marco Beverage Systems Limited

15

Mercanta – The Coffee Hunters

48, 49, 50, 51

Neuhaus Neotec

39

Niro A/S

13

Nucoffee

93

Probat-Werke von Gimborn Maschinenfabrik GmbH

92

Quality Espresso SA

15

Reneka International

37

Routin – 1883

17

SCAE Gold Cup

25

Schluter SA

OBC

Technivorm B.V.

5

Utz Certified Good Inside

95

World Barista Championship

83

Coffee Calendar Swiss Coffee Day Schweizer Tag des Kaffees September 26, 2008 – Coffee events will be held at venues all across Switzerland Contact: Armin Luginbühl SCAE Schweiz Tel.: +41 44 972 34 34 E-mail: armin.luginbuehl@swissscae.ch or

Heinz Trachsel, SCAE Schweiz Tel.: +41 31 971 90 36 E-mail: heinz.trachsel@swissscae.ch www.swissscae.ch www.tag-des-kaffees.ch TriestEspresso Expo November 12-15, 2008 – Trieste, Italy Tel.: +39 040 9494111 Fax: +39 040 39 30 62 E-mail: espresso@fiera.trieste.it www.fiera.trieste.it/espresso

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