Café Europa - Summer 2015 by SCAE Café Europa

caféeuropa THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE

SUMMER 2015

Go Gothenburg! the Nordic World of Coffee

ESSENTIAL GUIDE

Trends & Innovation

Championships & Education AT

EUROPE’S GREATEST COFFEE EVENT ALSO FEATURING:

Celebrating 60 Our 60th Issue - New Look, More Great Features

ISSUE 60 ISSUE 60

ECUADOR GUIDE + SINGLE CUP TRENDS + SENSORY PERFECTION + JOHAN DAMGAARD

Inside ISSUE 60 | SUMMER 2O15

04 Welcome David Veal predicts that the future will start in Gothenburg 06 Community Meet Team SCAE 10 Anniversary Café Europa celebrates 60 issues 12 Research Can temperature influence sensory perception? Ida Steen investigates

14 Sustainability Pam Kahl explains how healthy women are key to healthy harvests 16 Product News Hot products from SCAE members 18 BGE Isa Verschraegen brings us up to date on the latest initiatives at the Barista Guild of Europe 20 Education Susan Hollins reports from AST LIVE!

24 Roaster Johan Damgaard shares Johan & Nyström’s secrets for success 28 Events Plan your visit to the Nordic World of Coffee 36 Cupper’s Guide Ecuador is embracing speciality coffee, writes Gonzalo Romero 46 Advice Fritz Storm visited Dublin to help local operators prepare for World of Coffee 2016

50 Trends Edouard Thomas charts the latest trends in single serve coffee 54 Field Trip Colin Smith reports from SCAE’s field trip to Honduras 58 Membership Be part of something special – join the SCAE community 62 Q&A We bid adieu to Café Europa’s founding editor, Charles Prager

54 CAFÉ EUROPA | SUMMER 2015 | 3

WELCOME

The Future Starts in

Gothenburg

David Veal

content. As Café Europa is a membership magazine we will always need your contribution, however great or small. This is actually the 60th issue of Café Europa and we are having a small celebration of that milestone by sharing some of the content of issue number one, published in September 1998. How some things have changed! Look at the piece on the UK coffee bar market in 1998 and try and spot the missing name.

caféeuropa THE VOICE OF

Over 5,000 visitors are expected at the Nordic World of Coffee in the Swedish Exhibition & Congress Centre, Gothenburg this 16-18 June

Time seems to move so quickly nowadays. It only seems like five minutes have passed since we were in Rimini and now Gothenburg is almost upon us. Many people often say to me that there is no quiet month in coffee now – every one is busy – and that is true. It is testament to the great work that everyone in our worldwide coffee community is undertaking to promote and spread the word about better quality coffee.

Gothenburg and educate and enthuse them about improving their coffee offering. We are working in conjuction with Worldchefs, the World Association of Chefs Societies, and activities will include training, cupping, seminars, competitions and presentations. We will have more producing countries than ever before, a Taste of West Sweden pavilion to widen interest for visitors and, as always, some great social events

This summer’s event will include over 150 exhibitors as well as educational workshops and seminars, cupping of great coffees on stands and in the dedicated cupping rooms and, of course, five competitions to crown five new world champions. Of course, World of Coffee in Gothenburg will continue to promote quality coffee in all of the usual ways. This summer’s event will include over 150 exhibitors as well as educational workshops and seminars, cupping of great coffees on stands and in the dedicated cupping rooms and, of course, five competitions to crown five new World Champions. This year we have some new initiatives to create extra interest, including Re:co, a new symposium event featuring world class presenters covering some really interesting and challenging topics. Based on the successful SCAA Symposium model, this event is run for us by our daughter company, World Coffee Events. Also new for World of Coffee 2015 are various initiatives to attract chefs to 4 | SUMMER 2015 | CAFÉ EUROPA

throughout the week culminating in a fantastic Midsummer Party, a very Swedish tradition, on Friday, 19 June. So once again, there is something for everyone. Make sure you join us for midsummer in Sweden. New Look You may have noticed a change of style and format for this issue of Café Europa. Our marketing team have been working for some time on this and the result is a new style and better content. We’ve also taken the decision to go back to just one language, knowing and understanding that some of our members will be disappointed by that. Unfortunately, the cost of translation, packaging and postage is now prohibitive and making this move means that we will be able to include much more

THE SPECIALIT

Y COFFEE ASSO

CIATION OF EURO

SUMMER 2015

Go Gothenburg! the Nordic World

of Coffee

ESSENTIAL GUIDE

Trends & Innovatio

Champ

ionships & Educatio n AT EUROPE’S GREATE ST COFFEE EVENT AL SO FE AT

Celebrating 60 UR ING :

Our 60th Issue - New More Great Featur Look, es ECUADOR GUIDE

ISSUE 60

+ SINGLE CUP TREND

ISSUE 60

S + SENSORY PERFE CTION + JOHA

N DAMGAARD

Café Europa has undergone a makeover to celebrate its 60th issue

Café Europa was edited from the start by Charles Prager, who retired last year as Editor and this year as Advertising Sales Executive. Charles is one of the unsung heroes of SCAE. A founder member as well as Café Europa Editor, he is full of passion and knowledge about speciality coffee. Charles, thanks for all you have done. We salute you. Sometimes we have to look back to see how far we’ve come and 1998 to 2015 has been some journey. All of the successes at SCAE and within our larger speciality coffee community have set us up for the future. That future starts in Gothenburg with so many exciting things happening. See you there. David Veal Executive Director Speciality Coffee Association of Europe

E F E F ! O C F O E T S A T L A E R E H T R FO

Come see us at the World Coffee Events in Gothenburg and taste perfect coffee from the only ECBC approved single cup brewer!

www.technivorm.com

SCAE BOARD OF DIRECTORS SCAE EXECUTIVE TEAM President Cosimo Libardo (Italy), Nuova Simonelli Past President Drewry Pearson (Ireland), Marco Beverage Systems First Vice President Paul Stack (Ireland), Marco Beverage Systems Second Vice President Yannis Apostolopoulos (Greece), W.S. Karoulias Executive Director David Veal (UK), SCAE

David Veal, Executive Director Membership Team Jayne Richards, Membership Manager Jackie Malone, Chapter Coordinator Alison Lynn, Membership Advisor Leanne Celentano, Membership Coordinator Lewis Young, Data Analyst Education Team Susan Hollins, Education Manager Annemarie Tiemes, Education Field Manager Kim Staalman, Education Field Coordinator Aidan Jones, Education Administrator Kay Bennett, Education Administrator Alex Morrell, Education Administrator Events Team Garret Buckley, Events Manager Jens Henrik Thomsen, Sponsorship Coordinator Marketing Team

Nils Erichsen (Germany), Ube Erichsen Beteiliungs

James Humpoletz, Marketing Manager Andra Vlaicu, Marketing Assistant Operations Team

Heinz Trachsel (Switzerland)

Luigi Morello (Italy), La Cimbali

David Hewitt, Operations Manager Debbie Baigent, Senior Accounts Clerk Ellen Rogers, Accounts Clerk Caroline Newman, Accounts Clerk

SCAE COMMITTEES Membership Committee

Ludovic Maillard (France), Maison Jobin

Johan Damgaard (Sweden), Johan & Nyström

Alberto Polojac (Italy), Imperator

Christina Meinl (Austria), Julius Meinl

Frank Neuhausen (Germany), BWT water+more

Chahan Yeretzian (Switzerland), University of Zurich

Yannis Apostolopoulos, Chair Heinz Trachsel, Vice Chair Luigi Morello Tomasz Obracaj Andrew Tolley Dale Harris Isa Verschraegen David Veal Jayne Richards Sonja Grant Tibor Hajcsunk Education Committee Ludovic Maillard, Chair Paul Stack Paul Meikle-Janney Sonja Björk Grant David Locker Edouard Thomas John Thompson David Veal Susan Hollins Annemarie Tiemes Events Committee

Patrizia Cecchi (Italy), Rimini Fiera

James Shepherd (UK/Ireland), Beyond the Bean

Dale Harris (UK), Has Bean 6 | SUMMER 2015 | CAFÉ EUROPA

Patrizia Cecchi, Chair Willem Husiman Grace O’Shaughnessy Anke Erichsen Brita Folmer David Veal Garret Buckley

SCAE COMMUNITY

Marketing Committee Johan Damgaard, Chair Christina Meinl Dale Harris Maurizio Giuli Jörg Krahl David Veal James Humpoletz Audit Committee

World Coffee Events (Jointly Owned By SCAE/SCAA) Chair - Mike Yung SCAE Director - David Veal SCAA Director - Ric Reinhart Managing Director - Cindy Ludviksen Treasurer - Drewry Pearson

NATIONAL COORDINATORS

Nils Erichsen, Chair Mark Rose David Veal David Hewitt

EUROPEAN CHAPTERS

International Development Committee

BELGIUM Kathleen Serdons, e: kathleenserdons@gmail.com

Alberto Polojac, Chair Mick Wheeler Max Fabian Colin Smith Angel Mario Martinez Garcia Inyoung Kim (Anna) David Veal Penny Hayward Research Committee Chehan Yeretzian, Chair Morten Munchow, Vice Chair Frank Neuhausen Lauro Fioretti Edouard Thomas David Veal Penny Hayward

OTHER SCAE ORGANISATIONS SCAE President’s Council President Cosimo Libardo (Italy) Past President Drewry Pearson (Ireland) First Vice President Paul Stack (Ireland) Second Vice President Yannis Apostolopoulos (Greece) Treasurer Nils Erichsen (Germany) Executive Director David Veal (UK) SCAE Ambassadors SCAE has named the following Past Presidents of the Association as its Ambassadors: Alf Kramer (Norway) Patrick Bewley (Ireland) Mick Wheeler (UK) Trygve Klingenberg (Norway) Vincenzo Sandalj (Italy) – In Memoriam 2013 Tomasz Obracaj (Poland) Colin Smith (UK) Max Fabian (Italy) Nils Erichsen (Germany) Marc Käppelli (Switzerland) Drewry Pearson (Ireland)

AUSTRIA Günter Stölner, e: office@cimbali.at

BULGARIA Nikolay Litov, e: n.litov@ibeco.bg CZECH REPUBLIC Stepan Neubauer, e: stepanneubauer@gmail.com DENMARK Lene Hyldahl, lenehyldahl@gmail.com FINLAND TBA FRANCE Patrick Mas, e: mas-patrick33@orange.fr GERMANY Peter Muschiol, e: pm@muschiolconsulting.de GREECE Konstantinos Konstantinopoulos, e: info@coffeeisland.gr

NORWAY Storm Xaron C Lunde, e: stormy.post@hotmail.com PORTUGAL TBA POLAND Tom Obracaj, e: tobracaj@btinternet.com ROMANIA Silvia Constantin, e: silvia@kiruna.ro RUSSIA Andrey Elson, e: andrey@kld-coffee.ru SPAIN Elisabet Sereno, e: sereno.elisabet@gmail.com SWEDEN Erik Rosendahl e: erik@dropcoffee.se SWITZERLAND Marc Käppeli, e: marc.kaeppeli@blasercafe.ch TURKEY Aysin Aydogdu, e: info@mambocino.com UNITED KINGDOM Stephen Leighton, e: steve@hasbean.co.uk

INTERNATIONAL CHAPTERS SINGAPORE Ross Bright, e: ross.bright@spinellicoffee.com.sg SOUTH KOREA Seongil Choi, e: sungilc@gmail.com

HUNGARY János Szongoth, e: scaehungary@gmail.com

REGIONAL COORDINATORS

ICELAND Jan-Fredrik Winter, e: jf_winter@hotmail.com

Tibor Hajcsunk, e: tibor.hajcsunk@mac.com

IRELAND Alan Andrews, e: alan@coffeeculture.ie ITALY Dario Ciarlantini e: dario.ciarlantini@gmail.com LITHUANIA Darius Vezelis, e: darius.vezelis@gmail.com NETHERLANDS Moniek Smit, e: msmit@coffeeconsulting.nl

Sonja Grant, e: sonjagrant@gmail.com

Heinz Trachsel, e: heinz.trachsel@gmx.net SCAEWorldofCoffee SCAE_Community SCAEWorldofCoffee SCAE_Community SCAE_Community SCAE

CAFÉ EUROPA | SUMMER 2015 | 7

Join our coffee community

WE HAVE…

3,000 Members

Celebrating 60 Issues

30 National Chapters

Publisher: Speciality Coffee Association of Europe (SCAE)

Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex CM3 4HF, UK T: + 44 (0)1245 426060 | E: info@scae.com

635

Contributors: Susan Hollins, Isa Iverschraegen, Elizabeth MacAulay, Gonzalo Romero, Colin Smith, Ida Steen, Edouard Thomas, David Veal

World Champions

Authorised SCAE Trainers

350

Coffee Diplomas Awarded

35,000 Coffee Diploma System Certificates Issued

17,500

Certified Baristas

years' experience inspiring coffee excellence

No.60 | Summer 2015

Editor: Sarah Grennan

Design: Mark Nally Printed by: Metro Commercial Printing © Copyright 2015, Speciality Coffee Association of Europe Café Europa (Print) ISSN 1752-8429 Café Europa (Online) ISSN 1752-8437 Speciality Coffee Association of Europe is a company limited by guarantee registered in United Kingdom, Co. Reg. No. 3612500. Copies of the SCAE by-laws are available by written request. VAT Reg. No. GB 894 2009 15. Views expressed in Café Europa do not necessarily represent those of its Editor, the Communications Committee or the Publisher, Speciality Coffee Association of Europe. Articles and contributions by members are invited; please contact Sarah Grennan, Editor E: sarah@crimsoncommunications.ie

Our vision is to be the authority on delivering coffee excellence.

Our mission is to create and inspire excellence in the coffee community through innovation, research, education and communication. Our values are excellence, knowledge, leadership, integrity, communication, competence, education and community.

Join us and help us raise coffee standards in Europe and across the world. Learn more about the benefits of membership at www.scae.com or email membership@scae.com

T: + 353 (0) 87 686 1272 For rates and information about advertising in Café Europa please download the SCAE Media Pack at scae.com. For further details and to book your advertisement, please contact James Humpoletz, SCAE Marketing Manager E: james@scae.com

T: +44 1245 426060 Stay Connected:

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SAVE THE DATE 16 - 18 JUNE 2015 GOTHENBURG, SWEDEN

Register for tickets to SCAE’s Nordic World of Coffee 2015 online now: worldofcoffee-nordic.com 2014 || CAFÉ CAFÉ|EUROPA EUROPA 8 | WINTER SPRING 2014 2013/2014 NO. 54 8 | SUMMER 2015 | CAFÉ EUROPA

CUPPER’S GUIDE

www.daterracoffee.com.br

CAFÉ EUROPA | SUMMER 2015 | 9

Café Europa

1, September 1998

wsletter of the Speciality Coffee Association of Europe

or everyone just what is speciality coffee is issue. Tastes and standards ely across Europe. So rather veloping a rigid definition of speffee, we have taken the course ng on establishing quality stannd of making accepted quality ds better known through Europe. amer, “It is a process that will e, but we have to start some-

where. The SCAE will become an inclusive not an exclusive organisation. There is room for everyone committed to quality.” While only a few months old, the SCAE has rapidly been attracting members. We have a mission statement, bylaws, and funds from a group of some 50 pioneer members. The opportunity to become a pioneer member is still open – see page 3 of this newsletter. The SCAE will grow by forming a strong central European organisation, with national chapters throughout Europe. These national chapters are already being established in 12 different European countries. Working groups Several international working groups have already been constituted. These include: • Quality Standards • Information and Marketing • Finance • Education and Resource Centre • International Relations As Europeans, says Kramer, we are in the fortunate position that we have a long tradition of enjoying fine coffees. We do not have to reinvent the wheel – we only want to make it roll faster! Our sister organisation in the US, the Specialty Coffee Association of America, has already shared some of its experience with us. Whatever differences of approach we might have, we can and will learn much from it in terms of cooperation, organisation, willingness to share information, marketing, and above all enthusiasm.

An invitation from SCAE President, Alf Kramer

he SCAE is only a few weeks old, but the infant has already proved to be an active newcomer in spite of its tender age. This newsletter – put together by a group of enthusiastic members – is in itself a proof of that. A similar enthusiasm has also led to the planning and even already the implementation of educational and promotional activities in some of the national chapters. All of them share an ambition to expand the speciality coffee market segment even faster for the benefit of their individual members and for those consumers that have not yet fully discovered the pleasures of speciality coffee. This means that after just a few weeks we have already accumulated valuable experience – and as an European association it is our ambition to make sure that the good news travels fast and can be shared with colleagues in other countries. We are getting daily membership requests from all over Europe – both for Pioneer Membership and for Regular Membership. The faster we grow, the faster we can act. So join us and help us build Europe’s speciality coffee world of the future. We have a lot to share. — Alf Kramer

IN THIS ISSUE

New SCAE Strategy Coffees of Mexico Roasting in Nice Andrew Tolley

Voice of the Speciality Coffee Association of Europe No. 27• December 2006 La voce della Speciality Coffee Association of Europe No. 27, dicembre 2006

tar is born – Speciality Coffee The SCAE – Where we’re mes to Europe going from here

s of Europe’s speciality coffee ity meeting in London on June ded the Speciality Coffee ion of Europe (SCAE). Alf of the Norwegian chapter, our sident, says “As coffee enthusiwill be better heard as a strong on than as individuals. As busin, we will have the pleasure of an expanding total market for oth in value and in volume. We become a ‘cake baking organiso that our members have a ake to share when they go out for their place in the market.” aim of promoting ‘the perfect offee for the consumer’, the ill be significantly different from ropean coffee associations. It rtical structure, and is recruiting s committed to coffee quality ery level of the coffee chain – and farmer associations, coffee exporters and exporter associaganisations and media, transshipping lines and warehouses, s, traders, processors, equipanufacturers, roasters, retailers, ars, and even end consumers.

THE VOICE OF THE SPECIALITY Spring 2013 COFFEE ASSOCIATION OF EUROPE No 51

WWW.SCAE.COM

Café Europa

Newsletter of the Speciality Coffee Association of Europe �� Speciality Coffee Association of Europe No 20 • February • �� 2005

‘SCAE – THE AUTHORITY ON DELIVERING COFFEE EXCELLENCE...’

Voice of the Speciality Coffee Association of Europe No. 38 • September 2009 La voce della Speciality Coffee Association of Europe No. 38 • settembre 2009

see 36-39

www.scae.com

us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: scae@online.no

Café Europa

INCLUDES SPECIAL SHOW PREVIEW: WORLD OF COFFEE, NICE 2013 The first cup This our bumper issue for our Coffee Fiesta. To all of you fortunate enough to be here, a big Welcome to Antwerp and to this special issue packed with articles about you-knowwhat and the catalogue for our big event of the year, proudly offered to you by the Speciality Coffee Association of Europe. Belgium, beside being famed for its incomparable beers and chocolates, is a tapestry of Europe's amazingly varied coffee traditions, and the Coffee Fiesta is a fantastic opportunity to see for yourself what's happening in our Voice of the Speciality

5, September 2000

wsletter of the Speciality Coffee Association of Europe A dynamic team for 2000 rld Speciality New SCAE fee 2000 13–15, 2000 – Monte Carlo Board and ee in All Shapes Colours Officers

d Speciality Coffee 2000 is fast proaching. This is the year’s most nt gathering of speciality industry onals. If you haven’t booked your nd hotel – and if you plan to your stand – it’s time to do so. what you could be missing…

amic event promises to be lively, ive, educational and informal, g the opportunity for the e of commercial, technical and nal ideas for the benefit of the peciality coffee industry. The ers are keen to stress the secmportance of the venue, but onte Carlo plays second fiddle to , the primary focus must be very ndeed.

tions, demonstrations and entertainment within the exhibition itself. Gill Jones of the organiser’s management team says, “We don’t want attendees to feel as though they’ve got to make all the effort to get the best from the show, so we’re taking it directly to them. Not only should it prove more interesting than most exhibitions, it should also be much more useful.”

The new style event will make its headquarters at the brand new state-of-the art Grimaldi Forum conference venue on the Monaco waterfront. The conference will be held simultaneously in five different rooms, including an 800-seat theatre, and will cover a wide range of speciality sector business topics.

Barista World Championship The event will host the ultimate in speciality barista competitions, because for the first time ever, one individual will walk away from Monte Carlo with the Barista World Championship title. The event has already attracted national champions from all over Europe, as well as the USA (continued page 3)

minary Alf Kramer says, “The nce will offer a hands-on experiich will give attendees new ideas, wledge and new skills which elp improve their own perforand the sales of their businesses”.

he Open Board Meeting held in London received the report of the SCAE Elections Committee and confirmed the results of the membership ballot held earlier this year.

The successful candidates from the Board elections were Patrick Bewley, Alf Kramer, Simeon Onchere, Charles Prager, Roberto Pregel, Vincenzo Sandalj, Vincent Schlüter, Colin Smith, Mick Wheeler and Samuel Zenger. In accordance with the by-laws, the new Board then voted in its officers: Patrick Bewley, of Bewley’s Coffee Company in Ireland and National Coordinator for that country, was elected SCAE President for a one-year term, succeeding founding President Alf Kramer. Mick Wheeler was elected as Vice-President. The Board then voted, again in accordance with SCAE by-laws, to appoint two SCAE members who have been highly active in the SCAE and have rendered exceptional service to the Association: Tom Obracaj, National Coordinator for Poland, and Andy Fawkes, of Masteroast in the UK. Andy Fawkes was also elected Treasurer and Head of the Finance Committee. Betty Attwood was appointed as Company Secretary, a non-Board position.

rldʼs first interactive event peciality Coffee 2000 will be ered as a first for the coffee The exhibition itself will genuineout to its audience and offer an ve exchange between exhibitors ndees. There’ll be a full proof tasting sessions, presenta-

Special Show Issue 4th SCAE World Speciality Coffee Conference, Exhibition & Events Athens March 4-7, 2005

Café Europa Newsletter of the Speciality Coffee Association of Europe Boletín de la Speciality Coffee Association of Europe No 21 • April • abril 2005

wsletter of the Speciality Coffee Association of Europe

Tea and Coffee d Cup

a full complement of exhibitors, rich conference schedule and rom across the globe, the 2001 Coffee World Cup held in Amss RAI Exhibition Centre in June e of the highlights of the coffee r. Organised by Lockwood Pub, publishers of Tea & Coffee ournal and Tea & Coffee Asia, nt – the publisher’s 4th Internaea and Coffee Exhibition & Sym– had much of interest for the y coffee sector. E was present with its own t the exhibition, where Betty d and Luca Doimi spread the bout our Association, registered 20 new members and greeted ny SCAE members present at e conference and exhibition. E members were well repren the exhibition part of the mme, which boasted nearly 200 rs representing a cross-seche entire coffee and tea secroducers, exporters, importers, ent manufacturers, roasters

Coffee cultures . . . . . . . . . . . . . . . . . . . . . . . .8 “Belgium is a coffee country”

SCAE Education . . . . . . . . . . . . . . . . . . . . . . 14 Filter brewing Gold Cup Programme launches at the SCAE Coffee Fiesta

Coffee memories . . . . . . . . . . . . . . . . . . . . .16 Alma – when I got in touch with the soul of coffee

Cafés Naturais do Brasil . . . . . . . . . . . . . . .17 4th Brazil Late Harvest Competition

SCAE Education . . . . . . . . . . . . . . . . . . . . . . .18 Filter brewing Gold Cup Programme launches in Antwerp

Coffee memories . . . . . . . . . . . . . . . . . . . . .23 Alma – when I got in touch with the soul of coffee

Coffee Association of Europe No. 29 • June 2007 Stem van de Speciality Coffee Association of Europe Nr. 29, juni 2007

SCAE Awards for Excellence26 To those who have had the vision... President’s letter . . . . . . . .30 Hello and goodbye SCAE Coffee Fiesta . . . . . .31 Schedule of events SCAE Coffee Fiesta . . . . . .34 Speakers & Presenters

beloved speciality coffee movement.

SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .36 Floorplan

Coffee professionals from around the world will descend on the city to experience the joys of speciality coffee, to learn, to talk, to listen and to enjoy themselves. We've got a rich offering of conference events, workshops, competitions, and social events. Read on, and enjoy the show!

SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .36 Exhibitors and Sponsors listing

Charles Prager Editor

La primera taza Este título marca el nuevo Programa Taza de Oro de SCAE, que se lanzará en la Coffee Fiesta en Amberes este mes de mayo y se lo explica en estas páginas. Otro artículo considera nuevas formas de impulsar las ventas del café de filtro especializado. También se presentan actualizaciones sobre nuestro Programa Educativo, un mensaje de nuestro Presidente, más otras noticias de la Asociación, eventos y actividades de los capítulos, junto con otras buenas noticias sobre el café y la salud. Finalmente, recuerden asegurar su presencia en la Coffee Fiesta de SCAE en Amberes, Bélgica, del 18 al 20 de mayo. Presentaremos un excelente programa que incluirá charlas en conferencia, expositores de primera línea, nuestra cena de gala y los Premios 2007 a la Excelencia del Café, más nuestro primer Concurso de Fotografías del Café, el Campeonato Mundial Arte Latte de SCAE, el Campeonato Mundial de Catadores de SCAE y el Concurso Mundial Café con Buen Espíritu de SCAE.

SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .47 Discovering Antwerp SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .48 The 2007 SCAE World Championships Competition winners . . . . . . . . . . . . . . . . . .50 WBC Champion Klaus Thomsen Coffee origins . . . . . . . . . . . . . . . . . . . . . . . .52 Discovering Colombia’s speciality coffees Coffee and health . . . . . . . . . . . . . . . . . . . .60 Coffee – evidence of protective effects against some cancers Briefing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63 Round-up of international news Behind bars . . . . . . . . . . . . . . . . . . . . . . . . .66 Where’s the foam? Update . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 SCAE’s new website goes live

THE VOICE OF THE SPECIALITY Summer 2013 COFFEE ASSOCIATION OF EUROPE No 52 IN THIS ISSUE

Jeremy Torz - Direct Trade Coffees of Burundi Guatemala Field Trip SCAE News

SCAE Awards for Excellence . . . . . . . . . . . .26 To those who have had the vision... President’s letter . . . . . . . . . . . . . . . . . . . . .30 Hello and goodbye SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .31 Schedule of events SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .34 Speakers & Presenters SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .36 Floorplan SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .36 Exhibitors and Sponsors listing SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .47 Discovering Antwerp

www.scae.com

SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .48 The 2007 SCAE World Championships Competition winners . . . . . . . . . . . . . . . . . .50 WBC Champion Klaus Thomsen Coffee origins . . . . . . . . . . . . . . . . . . . . . . . .52 Discovering Colombia’s speciality coffees Coffee and health . . . . . . . . . . . . . . . . . . . .60 Coffee – evidence of protective effects against some cancers Briefing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63 Round-up of international news Behind bars . . . . . . . . . . . . . . . . . . . . . . . . .66 Where’s the foam? Update . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 SCAE’s new website goes live Coffee calendar . . . . . . . . . . . . . . . . . . . . . .68 Index of Advertisers . . . . . . . . . . . . . . . . . .68

Café Europa

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.

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

Information Committee: Colin Smith (Chairman), Betty Attwood, Hugh Gilmartin, Charles Prager, Michael Segal, Mick Wheeler Editor: Charles Prager • E-mail: editor@scae.com

www.scae.com The Speciality Coffee Association of Europe is a company limited by guarantee registered in United Kingdom, Co.

Advertisement Manager: Jens Henrik Thomsen Tel.: + 44 (0)1245 426060 Mobile: +44 (0)7775 504594 E-mail: jh.thomsen@scae.com

NICE 2013

Café Europa

9, October 2001

ence Report

In this issue... Other pleasures . . . . . . . . . . . . . . . . . . . . . . . 2 Belgium’s speciality chocolate pre-eminence

Café Europa • Voice of the Speciality Coffee Association of Europe • No. 29 • 2007 •1•

Café Europa

usy SCAE stand at this yearʼs Tea ee World Cup ichael Segal

In this issue... Other pleasures . . . . . . . . . . . . . . . . . . . . . . . 2 Belgium’s speciality chocolate pre-eminence

Mick Wheeler, SCAE President on the current market situation

Voice of the Speciality Coffee Association of Europe No. 32• April 2008 Vocero de la Speciality Coffee Association of Europe No. 32 • abril 2008

SCAE suggestions for tackling the overproduction crisis

he current fundamental outlook for coffee prices is, by anyone's standards, bad. Prices have collapsed to lows that have not been seen since the 1989-1993 crisis. Unfortunately, the ACPC's retention scheme, designed to address the issue, has not managed to stem the decline. Attention is now therefore focusing on the suggestion put forward by the SCAE and others for producers to destroy their lowest grades of coffee, or at least divert it to other uses, as a means of controlling supply. A global plan to destroy low grade coffee or divert it to other uses should eliminate, or at least reduce at a stroke, the current surplus. This should bring about a correspondingly greater increase in the price of coffee than the costs incurred in the destruction of what is, after all, the lowest value proportion of overall production. However, it would be wrong to underestimate the problems that would need to be solved in order to get a workable programme or scheme involving the destruction of low quality coffee up and running. These include, first, how to finance such a scheme, as growers are currently so strapped for cash they have no capacity whatsoever to finance one. Second, there is the question of universal support for the programme, as ‘free riders’ would inevitably undermine the efforts of participants. Third, there is the question of logistics: how do you destroy such a huge volume of coffee in an environmentally friendly way? Last, there is the question of verification: how do you ensure that everyone fulfils their obligations to the scheme? Allied to this issue, the ICO is also looking at a suggestion put forward by the SCAE, for producing countries to raise the minimum standard for coffee deemed to be of exportable quality. In a recently published consultative document, the ICO lists ten issues which it says need to be considered and resolved before such a scheme could be implemented. These include the adoption of a universal grading system, an effective monitoring system (although it has been suggested that ICO certificates of origin could play a useful role in this), common criteria for moisture content control, quality control at origin, cooperation with importing countries, reporting, the use of commercial agencies for monitoring, the volume of coffee to be affected, reference grades and equity issues. There can be no doubt that low prices are not good for our industry. We need innovative ideas and suggestions to overcome this current crisis. We do not have the answers, but at least the SCAE was instrumental in starting off the debate on ways of tackling the problem. Although the solution is some way off, we have made a difference. Let’s hope it results in being a significant difference.

and providers of a wide range of ancillary services. The conference programme was held over three days, with separate parallel symposia being staged for tea and for coffee. The coffee symposium was opened by Jane McCabe, editor of

Tea & Coffee Trade Journal. Throughout the course of the three-day symposium, SCAE members were well in evidence as speakers or chairpersons, and included past president Patrick Bewley (of Bewley’s Ltd), current (continued page 3)

THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE SPRING 2014 NO. 55

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Café Europa

WORLD OF COFFEE PREVIEW + SAVING THE ORANGUTANS + ICELAND’S KAFFITAR

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Café Europa

SCAE • Coffee International Conference & Exhibition • Join us at Stand 33 • October 9-11, 2002 London

13, October 2002

wsletter of the Speciality Coffee Association of Europe

World Barista Championship

e storms to victory!

e lovers from across the globe hered in Oslo in June to watch baristas from some 30 countries e before an international team of udges for the top prize in the 3rd

Annual World Barista Championship. After three days of intense and pleasurefilled competition, Denmark’s Fritz Storm amassed the impressive total of 457.5 points in the final round, securing the championship for Denmark for the second year running and gaining himself a treasure bounty that included an Astoria espresso machine, his picture on WBC sponsor Da Vinci Gourmet’s syrup bottles, and trips to Italy, Germany and Brazil provided by sponsors La Marzocco, Probat, the Brazil Specialty Coffee Association and Cafés do Brasil. The competition was always going to be a close-run affair, and in a field that represented the best of 30 nations, there was no predicting who would win, even up to the last day. The finalists – Vikram Khurana from India, Luigi Lupi from Italy, Emma Markland-Webster from New Zealand, Tim Wendelboe from Norway, Dismas Smith from the United States and Fritz Storm from Denmark – all had just 15 minutes to serve 4 judges 4 espressos, 4 cappucinos, and 4 identical espresso-based non-alcoholic signa-

4th Annual World Barista Championship April 25-28, 2003 Boston, Massachusetts, USA

x Oslo finalists concentrate on preparing their signature drinks. From left to right: Fritz Storm adding the finishing es to his winning ‘Cool Lime’; Tim Wendelboe preparing ‘Tim on the Beach’ featuring a touch of honey and passion Vikram Khurana and his mint and coconut-based ‘Kappi Nirvana’; Luigi Lupi offering up a mint and almond coffee diso’; Emma Markland-Webster and her ‘Golden Shot’ with cream and a base of real gold leaf suspended in gelatine; ismas Smith, whose ‘Latin Love’ featured Mexican chocolate and came with chili peppers on the side. Hot stuff!

THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE WINTER 2014 NO. 58

CHRISTMAS GIFT GUIDE

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

See you there...

ture beverages. Over the days of the competition, the stream of different signature drinks using a wide array of various ingredients to complement the taste and look of coffee was nothing short of astounding – the judges tasted everything from braised kangaroo to coconut to gold leaf! The judges had a tough job, and we congratulate them as well as the winners. We look forward to seeing you at next year’s World Barista Championship, April 25-28, 2003 in Boston, Massachusetts.

THE PERFECT PRESENTS FOR COFFEE LOVERS

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Café Europa

Newsletter of the Speciality Coffee Association of Europe No. 24 • March 2006 Boletin de la Speciality Coffee Association of Europe No. 24 • marzo 2006

CELEBRATING THE 100TH CUP OF EXCELLENCE

PLUS

BARISTA CAMP COSTA RICA COFFEE SCAE VP YANNIS APOSTOLOPOULOS STORM BREWING IN NORWAY

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Café Europa

17, February 2004

Café Europa

3rd SCAE World Speciality Coffee Conference & Exhibition and Espres Show Rimini, Italy Jan. 31-Feb. 3 2004

wsletter of the Speciality Coffee Association of Europe

elcome to mini

come to what we hope you’ll nd to be the most profitable, tive and enjoyable speciality experience ever – and the sinst useful event on the coffee ar.

ion hibition features the finest ty coffee products from ly and abroad, covering every of the business from the green rough to roasting, grinding, g and serving the perfect cup.

Food and Beverage ion neous to the SCAE other pavilions at de Fair are showthe best of Italian d beverage culture.

ional programme o-track educational programme ree full days focuses on three : Espresso, Coffee and Taste, eciality Coffee Marketing.

o improve skills? got two tracks of hands-on eduskill-building workshops conby top professionals. Track 1 s espresso basics, espresso cup and advanced espresso practical ues. Track 2 offers workshops c and advanced cup tasting.

A Century of Excellence

Voice of the Speciality Coffee Association of Europe No. 43 • Spring 2011 Vocero de la Speciality Coffee Association of Europe No. 43, la Primavera 2011

E Secretariat • Tel.: + 44 (0)1306 743524 • Fax: + 44 (0)1306 743527 • E-mail: scae@btinternet.com • www.scae.com

AE World Speciality Coffee ence & Exhibition pres Show Italy – Jan. 31 to Feb. 3, 2004

SCAE LAUNCHES NEW COFFEE DIPLOMA SYSTEM

Voice of the Speciality Coffee Association of Europe No. 42 • Winter 2010-2011 Sprachrohr der Speciality Coffee Association of Europe Nr. 42, Winter 2010-2011

Newsletter of the Speciality Coffee Association of Europe No. 23 • November 2005 Newsletter della Speciality Coffee Association of Europe No. 23 • novembre 2005

AE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: 44 (0)1306 743527 • E-mail: scae@btinternet.com • www.scae.com

Café Europa

FROM BEAN TO CUP

SCAE Awards for Coffee Excellence This a new programme, honouring those with the courage, imagination or simply that special ‘something’ that has enabled them to excel in the search for coffee excellence. Winners will receive their awards on January 31. Nominations can be made via our website. 1st World Cup Tasting Championship This is another new event, giving the best cup tasters a chance to compete in identifying the subtle differences in a range of coffees. Sunday Night Rave Join us at one of Rimini’s top night spots – the elegant Club Paradiso – for a fantastic evening of dining and dancing. Excursions After the conference, we’ve arranged two one-day excursions, with Englishspeaking guides, for Wednesday February 4, to visit the Renaissance city of Florence or to marvel at the breathtaking architecture of Ravenna.

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Trieste, Italy 18-20 June, 2004

World Barista Championship

Time is fast approaching for the finals of the 5th annual World Barista Championship, taking place from June 18 to 20 this year in Trieste, Italy. Some 40 to 50 baristas, all national champions, will compete over these days to decide who is the world’s very best. National qualifying competitions are now underway or scheduled in countries all over the world. Further details on surrounding activities for this fantastic event will be publicised shortly. For more information and updates, visit the WBC website: www. worldbaristachampionship.com or contact: Tone Liavaag, Tel.: + 47 23 03 68 20

SEESAW SHANGHAI

PLUS GRACIANO CRUZ MATTE CARLSON ALESSANDRO BONUZZI GRACE O’SHAUGHNESSY

BARISTA ANGELO SEGONI

THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE SPRING 2015 NO. 59

Voice of the Speciality Coffee Association of Europe No. 34 • September 2008 La voce della Speciality Coffee Association of Europe No. 34 • settembre 2008

Italian Barista Championship finals Watch the best baristas in Italy as they compete over three days for the Italian title and the right to defend the espresso homeland in June at the World Barista Championship finals in Trieste. EspressArt Show In this new attraction, top baristas are showing off their skill, creativity and flair. Learn from them and take a turn behind the machines yourself, to practice, pick up new techniques or even show a few tricks of your own.

Café Europa Voice of the Speciality Coffee Association of Europe No. 25 • June 2006 Sprachrohr der Speciality Coffee Association of Europe Nr. 25, Juni 2006

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THE VOICE OF THE SPECIALITY Summer 2012 COFFEE ASSOCIATION OF EUROPE No 48 IN THIS ISSUE

WBC victor Alejandro Mendez Papua New Guinea coffees SCAE Gold Cup essentials EAFCA report

The Great

COFFEE TOUR

ALES POSPISIL AND RADEK NOZICKA’S EUROPEAN COFFEE TRIP

ANNIVERSARY

Celebrating 60 Issues We’re celebrating our golden jubilee in this issue of Café Europa and marking the occasion with a fresh, new look.

he Speciality Coffee Association of Europe was a fledgling organisation, just three months in operation, when Café Europa first published in 1998. Since then membership has grown from a core group of 50 pioneers to over 3,000 coffee businesses and professionals around the world, while Café Europa has transformed from a four-page newsletter into a quarterly pan-European speciality coffee magazine which is circulated across the globe.

Café Europa No. 1, September 1998

Newsletter of the Speciality Coffee Association of Europe

A star is born – Speciality Coffee The SCAE – Where we’re Comes to Europe going from here

Members of Europe’s speciality coffee community meeting in London on June 5th founded the Speciality Coffee Association of Europe (SCAE). Alf Kramer of the Norwegian chapter, our first President, says “As coffee enthusiasts, we will be better heard as a strong association than as individuals. As business men, we will have the pleasure of enjoying an expanding total market for coffee both in value and in volume. We hope to become a ‘cake baking organisation’, so that our members have a larger cake to share when they go out and fight for their place in the market.” In the aim of promoting ‘the perfect cup of coffee for the consumer’, the SCAE will be significantly different from other European coffee associations. It has a vertical structure, and is recruiting members committed to coffee quality from every level of the coffee chain – farmers and farmer associations, coffee boards, exporters and exporter associations, organisations and media, transporters, shipping lines and warehouses, importers, traders, processors, equipment manufacturers, roasters, retailers, coffee bars, and even end consumers.

Room for everyone Defining just what is speciality coffee is a thorny issue. Tastes and standards vary widely across Europe. So rather than developing a rigid definition of speciality coffee, we have taken the course of working on establishing quality standards and of making accepted quality standards better known through Europe. Says Kramer, “It is a process that will take time, but we have to start some-

Working groups Several international working groups have already been constituted. These include: • Quality Standards • Information and Marketing • Finance • Education and Resource Centre • International Relations As Europeans, says Kramer, we are in the fortunate position that we have a long tradition of enjoying fine coffees. We do not have to reinvent the wheel – we only want to make it roll faster! Our sister organisation in the US, the Specialty Coffee Association of America, has already shared some of its experience with us. Whatever differences of approach we might have, we can and will learn much from it in terms of cooperation, organisation, willingness to share information, marketing, and above all enthusiasm.

An invitation from SCAE President, Alf Kramer

Contact us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: scae@online.no

Issue one of Café Europa, published in September 1998

The Association’s Mission Statement was clear: ‘The Speciality Coffee Association of Europe aims to develop a forum for the exchange of information, for promotion and education for coffee industry participants who share a commitment to quality. This implies: 1. A strong European organisation with activities in different languages organised through national chapters. 2. To be aware of the differences in the coffee culture and tradition in European countries and of the fact that the  consumption of fine qualities already has strong roots in Europe. 3. That membership should be open to every company or individual active as a retailer, producer, exporter,  importer, broker, roaster, organisation, bar or restaurant, and to other coffee-related companies who are   committed to quality. 4. To encourage the spirit of co-operation among all the participants, from producers to consumers. 5. To support the dissemination of information and education to help promote speciality coffees. 6. To liaise with organisations in matters relating to regulations affecting the speciality industry, to inform members  and to facilitate joint activities among members. 7. To encourage sound business practice and consciousness of environmental and social issues. 8. To work towards the definition and dissemination of criteria for speciality coffee. 9. To provide materials and services in order to obtain these objectives.

SCAE’s mission from the outset was to create an association that would promote ‘the perfect cup of coffee for the consumer’ and in issue one of Café Europa founding President, Alf Kramer (Norway), launched the Association’s recruitment drive, seeking members that were ‘committed to quality from every level of the coffee chain’ including farmers, exporters, importers, traders, equipment manufacturers, roasters, retailers and coffee bars. ‘Defining just what is speciality coffee is a thorny issue,’ wrote Café Europa’s Editor, Charles Prager. ‘Tastes and standards vary widely across Europe. So rather than ‘Our Vision is to Create developing a rigid definition a Better Coffee World’ of speciality coffee, we have taken the course of working on establishing quality standards and of making accepted quality standards better known throughout Europe.’ ‘It is a process that will take time, but we have to start somewhere,’ explained Alf Kramer. ‘SCAE will become an inclusive not an exclusive organisation. There is room for everyone committed to quality.’

Fast forward 17 years, and SCAE has stayed true to its core mission and remains dedicated to ‘Inspiring Coffee Excellence’. The Association now boasts 30 National Chapters and the initial collection of six working groups – Quality Standards, Information & Marketing, Finance, Education & Resource Centre and International Relations – have evolved into the seven committees which spearhead much of the work undertaken by SCAE today: Membership, Education, Events, Marketing, Audit, International Development and Research. It is this continued commitment to quality and standards that has led SCAE to develop the Coffee Diploma System, the world’s most authoratitive coffee education, and launch its new research programme, the first project of which is introduced in this issue. All these activities, and many more, will be on show at World of Coffee in Gothenburg this June, which has grown from a small conference and exhibition in Monte Carlo in 2000, where the inaugural World Barista Championship attracted 14 competitors, to a multifaceted event, including seminars, cupping, the SCAE Excellence Awards, five world championships, street festivals and parties, and a 3,000sq.m exhibition. The first issue of Café Europa reported on Euromonitor’s The Market for Speciality Coffee Bars in the UK research, where Costa Coffee (86 outlets), Seattle Coffee Co. (61), Aroma (20), Coffee Republic (14), Madison’s (7) and Caffè Nero (5) were leading the rise of branded speciality coffee bars, which had increased by nearly 850% in the previous five years. The newsletter also featured the Coffee International File 1998-2002 report, which noted that, while still small, the speciality coffee sector in Europe was rapidly expanding. ‘But how much power is left in the motor, and can the growth gained be sustained?’ pondered the reporter. The last 17 years have illustrated that speciality coffee has grown beyond all expectations, and what’s more, we’re just getting started.

ROASTER

SCAE Marketing Committee chairman, JOHAN DAMGAARD, is founder of Johan & Nyström, the multi-award winning Swedish coffee roaster and tea merchant. He talks to Café Europa about Johan & Nyström’s success, his role at SCAE and the Swedish coffee community’s plans for the Nordic World of Coffee this June. How did you get involved in coffee? I was working as a chef in different fancy kitchens in Gothenburg, where we will host the Nordic World of Coffee this year. I remember one restaurant where there was a horrible fully automatic espresso machine in the dishwashing room that always had a Post-it note declaring it was ‘broken’. One thing led to another… I left the kitchen, cut my hair, undertook a degree in marketing and economics, moved to Stockholm and got a job in one of those old, traditional coffee roasteries. The first time I got involved in speciality coffee was when I got bored of dark-roast, non-transparent, three-minute roasted coffee and started Johan & Nyström, the first speciality roasters in Sweden.

What – if anything – do you dislike? Except war, injustice and the important things, I have a really hard time with coffee that is roasted too darkly. That, and when I wake up in the morning and realise that I have forgotten to feed my best friend with electricity, my cell phone. Tell us about Johan & Nyström’s story. My friends and I founded Johan & Nyström in 2004 with the vision of creating a better coffee world. This may sound romantic, but it’s the truth. Our mission back then and until today is to promote the craft by roasting better, more tasty, more fun and more sustainable coffee. In reality, we stopped working 10 years ago – Johan & Nyström is a passion and a lifestyle for us.

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What attracted you to a career in this industry? A lot of things… The people, the stories, the connection with farmers, and a product that contains so much soul, varieties and precision work. What job offers you the opportunity to meet different cultures from all over the globe, travel to the best parts of the world and at the same time just talk to people over a cup of coffee, 10 times per day? If I must choose the one thing that attracted me the most it is the possibility to make a change. For every bean of great speciality coffee we roast, we make the world a little bit better – for the farmers primarily, but also for our environment and for the smile we can get, just by serving a cup of coffee. What do you love about working with coffee? This might seem a bit corny, but I use to fantasise that I’m in every cup that we serve or roast. I’m the smell of coffee in the morning when you’re woken up by your loved one serving you your first cup, or the quick espresso shot in your local bar before work. I’m the calibration of the v60 before the barista opens the bar and you hear nothing but the sound of dripping coffee. All the effort we make in all levels from farmer and plant, to roasting and serving must be perfect so we can be that feeling in every cup. That’s what I love about my job – that I can be in people’s morning cup, in their beds.

24 | SUMMER 2015 | CAFÉ EUROPA

Café Europa has had a makeover to celebrate its 60th issue

The Johan & Nyström conceptstore at Södermalm in Stockholm

We always try to innovate, improve and challenge the coffee industry’s misconceptions about quality. Johan & Nyström is built around two ladies. One of them is old and fat but delivers high quality 24/seven. The other one is prettier, shiny and lets us discover new ways with the sides we didn’t knew we had. The Probat UG 90 is from 1956 and we got the new Loring 70kg last year. We do slow roast, we experiment and we always strive for the best profile and cup, no matter what type of coffee we roast. Over the years we have become friends with a lot of great farmers and people that we need and depend on to carry out our mission. My staff is everything to me. I’m nothing without my colleagues and I would say that we have the best coffee crew on this side of the galaxy. And last but not least, our customers. We serve customers all over the Nordics and have distributors in different parts of Europe. (Thanks for trusting us!) Regarding goals we have no limits. We want to serve everyone that shares our passion for quality and style (and of course are willing to pay for a premium product). But with a bigger roastery comes a bigger responsibility – like bigger staff parties in the summer. This year we will take everyone to Finland for a huge sauna. (I hope our Finnish colleagues don’t read this, as it is supposed to be a surprise.) In all seriousness, however, we will always keep challenging the industrial roasters and be the fly in their face. »26 CAFÉ EUROPA | SUMMER 2015 | 25

GOT AN IDEA? We’d love to hear your feedback on the new-look Café Europa and we’re always looking for news and articles to include in the magazine. Please email cafeeuropa@scae.com with your suggestions.

CAFÉ EUROPA | SUMMER 2015 | 11

RESEARCH

A Question of Temperature This year SCAE has committed substantial resources to coffee research and the Research Committee, under Chairman, Chahan Yeretzian, and Vice Chair, Morten Münchow, have set an ambitious programme. Both will be presenting at World of Coffee in Gothenburg and this article features the first of eight research projects which have been commissioned from the Universities of Zurich and Copenhagen. All of them will be summarised in Café Europa and then available in full to members on the SCAE website, scae.com. The following is a summary of an MA Thesis on ‘The influence of serving temperature of coffee on sensory perception, consumer evaluation and aroma release’ submitted by IDA STEEN.

The Consumer Panel The consumer panel rated the 50°C and 62°C samples significantly more intense than the 31°C. They also reported that coffee served at 56°C was closest to ‘just right’, and the 50°C was perceived as ‘a little too cold’ while the 62°C sample was ‘a little too hot’. Nevertheless the consumers preferred the coffee samples at 44°C, 50°C, 56°C and 62°C equally which could be attributed to the increase in aroma release or the fact that these temperatures are perceived warm compared to the 31°C and 37°C samples.

he Speciality Coffee Association of Europe uses the Gold Cup (brewing) standard but it does not have guidelines for the serving temperature of coffee (Speciality Coffee Association of Europe 2014). Since consumers’ ability to taste the diverse, unique and specific flavours of high quality coffees is of utmost importance to the industry, well researched recommendations for serving temperature have a vital part to play. This was the genesis for the master thesis of Ida Steen, under the joint supervision of Prof. Wender Bredie from the University of Copenhagen and Morten Münchow from CoffeeMind. The project was sponsored by SCAE. The objectives of this thesis were to (1) characterise the sensory perception of coffee at different serving temperatures and (2) understand the consumers’ liking of the serving temperature of coffee. To this end a trained sensory panel from the Section for Sensory and Consumer Science, Department of Food Science at the University of Copenhagen, together with a convenience sample of 52 consumers, evaluated the flavours of medium roasted (Agtron 80) Guatemalan Finza La Perla Arabica coffee brewed in a French Press 12 | SUMMER 2015 | CAFÉ EUROPA

and served at six different temperatures: 31°C, 37°C, 44°C, 50°C, 56°C and 62°C. The sensory panel performed a descriptive analysis, whereas the consumer panel scored their opinions and liking of the serving temperatures. Results Trained Sensory Panel Both investigations revealed an increase in the intensity of the coffee samples with increasing temperature. The trained panel perceived the 50°C, 56°C and 62°C coffee samples significantly more intense than the lower temperature samples. The trained panel found coffee at different serving temperatures to be significantly different in the attributes acidic, bitter, sweet and roasted. The roasted and bitter flavour increased with increasing temperature while sweetness was perceived most intense in the 37°C and 44°C samples. Acidity was perceived most intense in the 31°C and 37°C samples. The intensity of the bitter and roasted flavours is tentatively attributed to the higher release of aroma compounds at higher serving temperatures. No significant differences were found in tobacco, nutty and chocolate flavours.

Temperatures above 44°C are more intense with bitter and roasted flavours while temperatures below 44°C are more sweet and acidic. Conclusion Overall, the work revealed that the serving temperature of coffee influences the sensory experience a cup of coffee can provide. According to the sensory panel, for the type of coffee used in this project, temperatures above 44°C are more intense with bitter and roasted flavours while temperatures below 44°C are more sweet and acidic. The consumers preferred the warm coffee samples at temperatures at 44°C and above. To get a broader picture of the influence of serving temperature further studies could focus on other types of coffee.

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Summary: Elizabeth MacAulay

SIGNPOST

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info@accafe.com.br CAFÉ EUROPA | SUMMER 2015 | 13

SUSTAINABILITY

Healthy Women are Key to Healthy Harvests SCAE is supporting Grounds for Health in its mission to reduce cervical cancer among women in developing countries and will announce a significant new partnership agreement with the NGO at the Nordic World of Coffee in Gothenburg this June. PAM KAHL discusses the importance of supporting women in origin countries, who together account for approximately 70% of the labour associated with coffee production.

n the coffee industry, more often than approach to ‘unlocking the economic not, sustainability means investing potential of women by expanding in efforts to maximise yield, improve the focus beyond the women leaders quality and protect against disease. to include women from across the Rough estimates suggest major roasters economic spectrum’. Both CQI and Root have collectively invested sums of Capital emphasise women’s economic €23m-€28m for multi-year projects in the empowerment as a catalyst for greater coffee lands. supply chain resiliency. Capacity-building programmes educate Women are responsible for farmers on new techniques and products approximately 70% of the labour associated so they can grow robust coffee trees. with coffee production. Those in the best Richer soil… Stronger plants… More and position to influence the future of the better coffee. It’s all about the health and supply chain are in their prime, between fitness of the coffee tree. 25 and 50 years old. These women are But a coffee plant is only as productive not just farmers, accountants, managers as the farmer behind it and in order for that or pickers. They are also mothers, wives, farmer to nurture healthy coffee trees, he aunts and daughters who play a critical or she must be healthy and have access to role in the social and economic fabric of services that make it possible to live a long the community. and productive life. They also face a range of health The human dimension is problems. Multi-billion dollar particularly poignant as the efforts to improve health in Investing in coffee industry takes a low-income rural settings more deliberate look tend to focus on coffee productivity at gender equity children and the main and economic empowerment issues at origin. infectious diseases programmes alone will not guarantee Gender equity was such as HIV and an important topic more stable coffee-growing communities. malaria. For women, at this year’s coffee substantial The coffee industry also must recognise while conferences in investments over the compounded benefits from America, hosted by many years have the National Coffee helped to halve improving social infrastructure Association and the rate of maternal such as health, education the Specialty Coffee mortality, other health and childcare. Association of America. issues are typically The Coffee Quality Institute neglected. For example, (CQI) recently launched a cervical cancer now kills more research initiative, Partnership for women than maternal conditions, Gender Equity, to explore how the link and yet few women in coffee-producing between gender and coffee can encourage countries have access to simple screening innovation in the coffee industry. UK- and prevention services. In the next 15 based Falcon Coffees is a founding project years, six million women are expected partner. Konrad Brits, Falcon CEO, was a key to die from cervical cancer, an easily participant in the panel discussion at NCA preventable disease. Nearly 90% of these and spoke movingly of the importance of deaths will occur in low- and middlewomen at origin as critical to the future of income countries. coffee. Investing in coffee productivity and Root Capital, the innovative social economic empowerment programmes investment fund that provides financial alone will not guarantee more stable support to smallholder farmers in Latin coffee-growing communities. The America and Africa, recently published coffee industry also must recognise the a report advocating for a collaborative compounded benefits from improving

14 | SUMMER 2015 | CAFÉ EUROPA

social infrastructure such as health, education and childcare. How can coffee companies prioritise amongst so many worthy causes? Many of these social problems may seem daunting, and the better-known issues attract billions of dollars of national and international resources. It is difficult to see how one company, or even an entire industry, can make a strategic difference. Clarifying opportunities for strategic impact can start with a short checklist. Consider issues that meet the following criteria: • a serious and growing problem affecting communities at origin; • relatively neglected by others; • availability of simple solutions; • even better emerging solutions; • results are clear and measurable; and • public and non-profit partners are available. Influential, productive, and economically empowered women are healthy women. Cervical cancer meets the criteria for strategic, catalytic philanthropy: investments to support cervical cancer screening and treatment services have the potential to transform this issue for women living in coffee-growing regions, their families and entire communities.

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PAM KAHL is VP of Development & Communications at Grounds for Health. Since 1996, Grounds for Health has partnered with coffee producers and companies to screen more than 53,000 women for cervical cancer. More than 3,000 were treated for cancer or precancer. For more information about Grounds for Health, go to groundsforhealth.org or stop by booth L4 at the Nordic World of Coffee in Gothenburg.

SIGNPOST

CAFÉ EUROPA | SUMMER 2015 | 15

PRODUCT NEWS

Espresso on the Go

Handpresso has introduced a hybrid version of its Handpresso Auto Machine for espresso drinkers on the road. The easy-to-use Handpresso Auto fits into cup holders and can be plugged into car cigarette lighters. Just add water and ground espresso coffee or a pod and, hey presto, you have an espresso in two minutes. Handpresso has signed partnerships with Fiat, Volkswagen, Audi, Suzuki and more since its launch.

A New FAZE

Learn more about Handpresso’s portable range of espresso makers at handpresso.com.

Did your heart flutter when you checked out Marco’s ‘Splurty’ single cup brewer in 2013? Well wait until you meet its new sibling, FAZE 9, which debuted at CATEX in Dublin this spring and will be on show at the Nordic World of Coffee in Gothenburg this June. With its ‘minimal counter-top footprint and a striking design profile’, the single serve brewer is something that would look perfect in a fine cocktail bar or cutting edge café, says the team at Marco. Under development for more than 18-months, FAZE 9 uses Marco’s ‘Pillar technology’ to dispense water from a specially designed undercounter energy efficient boiler. Created under Marco’s ‘Über Project’ innovation division, it is designed to work with several different existing brewing devices from Kalita right through to Chemex. Marco explains how it works: ‘Water pumps up from the specifically designed undercounter boiler into FAZE 9’s recirculation chamber, and is then dispensed onto the coffee bed at volume and timing standards selected by the user. Incorporating pre-infusion, pulse brewing and unrivalled temperature and volume control, FAZE 9 brews exceptional coffee by the cup, consistently.’ Stop by the Marco stand at World of Coffee (C10) to see it in action or visit marcobeveragesystems.com.

16 | SUMMER 2015 | CAFÉ EUROPA

Become a Master Blender

Christina Meinl promotes the new Coffee Creator myMeinl by Julius Meinl which allows you to create your own blend of coffee.

If you have dreams of becoming a master blender and would like to create your own unique blend of coffee, then Julius Meinl has just the product for you. The coffee roaster and distributor has launched the new Coffee Creator, myMeinl, which allows you to select beans from 10 origins around the world, choose from five grinding levels and roast coffee to your own specification – light, medium or dark. Each coffee is hand-crafted and individually freshly roasted and you can add the personal touch by creating your own name for the blend and adding poetry and descriptors to the packaging. Julius Meinl has developed the platform together with coffee specialists, drawing on its 150 years’ experience in coffee roasting. To try it, visit mymeinl.com.

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CAFÉ EUROPA | SUMMER 2015 | 17

Your Voice Matters: BGE Launches CoLab & Dialogue The Barista Guild of Europe is following on from the success of last year’s inaugural Barista Camp with some exciting initiatives for 2015. BGE Coordinator, ISA VERSCHRAEGEN, reveals all.

Take a break from the crowds at World of Coffee at the BGE chill out area

hile 2014 saw the first Barista Camp in Europe, Barista Guild of Europe (BGE) has been working to put together a host of new opportunities to come and learn together this year. In addition to Barista Camp 2015 (in another beautiful, sunny locale!) to be hosted in late September, BGE is delighted to kick off two new initiatives that will continue to build a community for the professional barista, focused on education, connection, and shared ideas. Introducing CoLab: Prague After much behind-the-scenes planning and preparation, BGE is excited to unveil its new CoLab event series. Combining a full day of compelling and educational content with two half days on either side to discover the host city’s coffee community and culture, CoLab events will focus on connecting a local community with the international barista scene through hosted lectures and workshops as well as curated activities to discover and celebrate the host city. BGE’s first CoLab will be held in Prague, from May 21 to 23, hosted in collaboration with Coffee Embassy, our local guides to the Prague coffee community, and Tamper Tantrum, who will be bringing these inspiring guest speakers to the event: Chahan 18 | SUMMER 2015 | CAFÉ EUROPA

Yeretzian (University of Zurich), Adam Neubauer (EMA Espresso Bar), Erna Tosberg (roestbar), Tibor Várady (Espresso Embassy), Nora Smahelová (Chapter One), and Stefanos Domatiotis (TAF Coffee). For international baristas, CoLab: Prague is a great opportunity to discover a fast growing hub of coffee community activity in central Europe. For local coffee professionals, it’s an event to showcase your skills, coffees, and city while developing personal and professional friendships across the European speciality community. For both, it is an exciting chance to start dialogue with each other and with some of the greatest voices in our coffee community, exchanging ideas and getting inspired. More information on the full programme and tickets for CoLab: Prague are available now on baristaguildofeurope.com. Later in the year, BGE will be visiting Paris for its second CoLab, hosted in collaboration with SCAE France. We look forward to seeing you in Prague or Paris… or both! Meet ‘Dialogue’, BGE’s New Online Educational Platform While our events provide a great way to build relationships and learn with others, we know that it isn’t always easy to get away from the shop floor—even if it’s only for a quick CoLab event.

BGE

BGE’s first CoLab will be held in Prague on 21-23 May

BGE is incredibly excited to launch a new online education platform, ‘Dialogue’, home to a curated list of free educational resources and an open invitation to start a conversation with your fellow baristas worldwide. Dialogue is also the new home of James Hoffmann’s ‘The Learning Project’, a simple but powerful initiative to build a compendium of coffee resources online. The premise of Dialogue, just like the initial Learning Project, is simple: we will write an introduction to a topic, welcome interesting link submissions relating to the topic, and turn the initial post into a larger resource. While we’re looking for interesting links and additional resources to be submitted, we’re also looking for responses that offer correlating or alternative points of view so that we build a bigger, stronger resource for our community in the future.

Participating in BGE’s Dialogue will be a great way to continue to focus on education, make connections with baristas in Europe, and share your ideas... even from the comfort of your own couch, after a long shift on the bar. BGE — Your Safe Haven During the Nordic World of Coffee We know how fun and inspiring, but also how tiring events can be. You’re constantly on your feet, putting yourself ‘out there’, searching for the perfect coffees or tools for your café, cheering on your fellow baristas, or maybe even competing yourself. Wouldn’t you like a space to relax, chill out, enjoy a cup of coffee or glass of water, meet your BGE working group, and connect with like-minded baristas? Look out for BGE’s safe haven at the World of Coffee in Gothenburg this 16-18 June, and your chance to get away from the buzz!

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CAFÉ EUROPA | SUMMER | 19 10.04.15 2015 14:43

ASTs

Education - Let’s Take it Out of the Classroom

SCAE’s Education Manager, SUSAN HOLLINS, reflects on the lessons learned at AST LIVE!, SCAE's first event dedicated to the passionate and hardworking trainers of the Coffee Diploma System.

Susan Hollins, pictured fifth from left, with AST Live! attendees at a visit to Joe’s, Dublin and opposite in Vice and Café Gray

Level 2. The creators of the Coffee Diploma System – This year, SCAE held its first ever summit for experts in their particular fields – worked with ASTs on Authorised SCAE Trainers (ASTs) in the fabulous city We shall allow training the Professional level during five intense of Dublin. hours of classroom theory and workshop AST LIVE! saw trainers from 12 different more ‘down’ time for practicals. It was, said one AST, ‘an awesome countries across the SCAE community come our trainers away from formal experience’ which helped to improve skills, together for two days of workshops, talks, education… to discuss our Coffee increase confidence and share ideas. social events and a chance to sit down Diploma System, to share experiences Guest speakers provided a range and chat over great coffee (thanks Java of talks on subjects including water Republic!). The outcome? A great training and then to bring their questions, quality, grinding technology and ways of event in which learning took place in and comments and suggestions to us so improving the life of workers on origin out of the classroom – and a lesson for all that we can all work together on coffee farms, and SCAE staff spoke about of us involved in education and training. continuing developments in SCAE Education. The main aim of AST LIVE! was to bring continuous improvement The feedback from everyone involved in AST trainers up to speed on the Coffee Diploma of SCAE education. LIVE! was overwhelmingly positive with many System and in particular, on the differences people asking us, ‘When’s the next one?’. »23 between the new ‘Professional’ level and the old 20 | SUMMER 2015 | CAFÉ EUROPA

ASTs

CAFÉ EUROPA | SUMMER 2015 | 21

6 MODULES, 3 LEVELS, 1 DIPLOMA Get your coffee diploma with SCAE and further your career.

Learn more about the worldâ&#x20AC;&#x2122;s most comprehensive coffee education on scae.com or call +44 (0) 1245 426060 for further details.

ASTs

(l-r) David Veal, Executive Director, SCAE with SCAE Ireland Education Coordinator and Java Republic Coffee Development Manager, Vini Arruda

So what made it such a success and how can we build on this, not just for AST LIVE!, but for any training event? Top of the list was the high quality training and the inspiring speakers who managed to enthuse the ASTs with a thirst for more. But what else makes any training event a success? The answer – people and time: the time people spend together, not just in the training rooms, but also away from the formal ‘education’ during refreshment breaks, over lunch (or breakfast), over a drink in the evening, even the time spent in a shared taxi to the airport. These are the times when people – often strangers – ask each other questions, share experiences, share common problems (and solutions), pick up ideas, make useful contacts and, of course, make friends. We don’t know it, and we certainly don’t label it, but this is informal learning. Think back to any training, meeting, conference or seminar that you’ve attended. What did you remember about it? What was the most useful part of it? Hopefully, you’ll remember the great trainers and facilitators who were there and the learning that you took from that event. But I guarantee, you will also remember the conversations you had with other delegates and the ideas you took from them on how to develop and improve the way you work. I’ll freely admit that I’ve attended conferences in the past where the most useful aspect for me was meeting other people in my line of work – and not the actual conference itself. Clearly, that’s not what we want – we want the conference to inspire you – but we are also conscious that we need to strike a balance

David Veal (right) presents Paul Stack, Vice President, SCAE, with a framed sketch of the original plans for the Coffee Diploma System

between time spent in formal training and time allowed for delegates to talk. So what does this mean for SCAE as educators? Well, we are already planning our next AST Summit and we shall keep all the elements that made it a success. We shall also allow more ‘down’ time for our trainers away from formal education, perhaps to chat over a coffee or two, but also to work together in small groups, to discuss our Coffee Diploma System, to share experiences and then to bring their questions, comments and suggestions to us so that we can all work together on continuous improvement of SCAE education. For the trainers and, for that matter, anyone involved in training, it means making sure our students have this same opportunity for informal learning. This could be a simple matter of planning – and allowing – for refreshment breaks, but it could also mean including plenty of time for introductions, factoring in time for discussions, planning for small group work around specific topics related to the training or just sitting back and listening while the students take the learning down a different, but relevant, path. A didactic approach, with the teacher/trainer taking centre-stage, is no longer perceived as the only method of teaching in the wider education sphere. Students learn in many different ways, including through reflection on their own experiences, both in a formal and informal setting. We must ensure that we offer all our students in any setting the chance to take their learning out of the classroom.

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23 | SUMMER 2015 | CAFÉ EUROPA

ROASTER

‘Our Vision is to Create a Better Coffee World’

24 | SUMMER 2015 | CAFÉ EUROPA

ROASTER

The Johan & Nyström conceptstore at Södermalm in Stockholm

We always try to innovate, improve and challenge the coffee industry’s misconceptions about quality. Johan & Nyström is built around two ladies. One of them is old and fat but delivers high quality 24/seven. The other one is prettier, shiny and lets us discover new ways with the sides we didn’t know we had. The Probat UG 90 is from 1956 and we got the new Loring 70kg last year. We do slow roast, we experiment and we always strive for the best profile and cup, no matter what type of coffee we roast. Over the years we have become friends with a lot of great farmers and people that we need and depend on to carry out our mission. My staff is everything to me. I’m nothing without my colleagues and I would say that we have the best coffee crew on this side of the galaxy. And last but not least, our customers. We serve customers all over the Nordics and have distributors in different parts of Europe. (Thanks for trusting us!) Regarding goals we have no limits. We want to serve everyone that shares our passion for quality and style (and of course are willing to pay for a premium product). But with a bigger roastery comes a bigger responsibility – like bigger staff parties in the summer. This year we will take everyone to Finland for a huge sauna. (I hope our Finnish colleagues don’t read this, as it is supposed to be a surprise.) In all seriousness, however, we will always keep challenging the industrial roasters and be the fly in their face. »26 CAFÉ EUROPA | SUMMER 2015 | 25

ROASTER What lessons have you learned along the way? Argh! I have made so many mistakes over the past 10 years. When you think that you can’t have any more mistakes to learn from, you are in the middle of making a new one, but I always try to be nice to people. I pay tax, I listen to my gut instincts and I always try to spread some joy and energy. Tell us about your coffee. We roast everything from different farmers and origins. Except that drip coffee is a huge trend, of course, we try to find new ways, processing methods, mixing people and coffees and create new trends. We ask, ‘how will we drink and brew coffee in 2030?’ My personal favorite is a coffee and character I haven’t tried before.

World of Coffee is going Nordic this June. How exciting is this for the coffee community locally in Gothenburg and across Sweden and the Nordic region? This is a huge thing for me as a half Swede/half Dane and a coffee guy. I’m from the west coast of Sweden and I used to live in Gothenburg so I know a place or two if someone needs help later in the evening! So far, the working group and the people of Gothenburg city have been doing a great job. The show and exhibition is sold out and there are exciting new initiatives for this year’s event. Everyone knows that coffee, the cheese slicer, the wrench and Ikea are all Nordic inventions. We drink the most coffee per capita of all earthlings and this show will leave a legacy for the whole Nordic industry.

We stopped working 10 years ago – Johan & Nyström is a passion and a lifestyle for us. We always try to innovate, improve and challenge the coffee industry’s misconceptions about quality.

You have won a huge number of awards over the years – what is the secret to Johan & Nyström’s success? Hire the best people you can find. Work hard, roast slow and always remember to create quality and spend time on the details. What are your plans for the future? At Johan & Nyström we want to build the best speciality roastery in Europe in terms of quality, logistics and staff. My personal plan is to work harder to find a balance between coffee and the family and be more present and focused in all situations. I want to deliver constant quality and try to convince people to join the right side. The Nordic region is home to some of the most innovative coffee businesses and talented coffee professionals in the world. What inspired and fuelled the coffee revolution in the region? Apart from the fact that we have terrible weather for 70% of the year and need warm beverages in our cold throats, we have always strived for new things and inventions. It must have started back in the 11th century when we wanted what everyone else had so we went and took it. Today we act a lot more civilized but we still have the urge to learn, improve and develop. Our economy is usually alright so we spend money on the good things in life, such as coffee. Starbucks didn’t open in Sweden until a couple of years ago. I see that as a sign of a strong national coffee culture. Coffee is as important to us as the beer is for the Danes. The Norwegians have oil – we have the Fika. I would say that we were early achievers in the speciality coffee world considering all the WBC titles we used to win back in the day. I don’t know if we have become lazy lately in the Nordics or if it is just the hard competition when everyone else woke up, but we will be back.

26 | SUMMER 2015 | CAFÉ EUROPA

What can we expect from this year’s event? First of all, a perfect, well-organised event. There will be activities all over Gothenburg and of course we have the debut of the new Re:co symposium that no one wants to miss. We are hosting all of the major coffee competitions except the WBC and to attract more people and make the show even better we have added a show within the show called the Taste of West Sweden which will showcase great local food and drink. Everyone I know in the speciality industry are also huge fans of great food, drinks, beers and other artisan crafted products. It will be a great match. We also have the new Origin Hub this year where we will host the largest gathering of coffee producers and farmers ever held in Europe so bring your notebook and business cards. Of all the traditional parties and gatherings at World of Coffee, my absolute favourite will be the traditional Nordic Midsummer party on Friday, 19 June, the day after the show ends. I am looking forward to eating pickled herrings, singing silly songs and drinking distilled homemade beverages with my farmer friends from the origins. It will give us many great Instagram moments. Why should coffee professionals and hospitality operators attend the show? You should attend World of Coffee because this is the one and only professional show for coffee or coffee-related products. If you can’t come, you will miss something and your life will not be complete! You should make sure then to book the second best event in the near future, Dublin next year. How long have you been involved with SCAE? It’s probably too long and I know that people think it's time for me to move on! I have worked with the national chapter and as a judge for the last 13 years and I have been involved in SCAE at international level for seven years, serving as a director on the SCAE board for the last two. What does your role as chair of the marketing committee involve? The reason I joined the board of SCAE was to make a difference. I asked myself why I was a member, what do I get as a member for that yearly fee? And if I didn’t know, how should anyone else know?

ROASTER Our work is to communicate the work of all SCAE-related ‘products’, be creative and come up with new ideas to market speciality coffee, then we work with all the platforms we have to communicate – web, social media, print and so on. Our work has just begun. We have focused a lot on the new website, providing a platform for all functions that we provide in SCAE, such as help for the chapters, materials for members, and training possibilities. Soon to come is my favourite committee – the research committee – who will have a little something for all of us in the future. All in all, the new website has everything that I would want as a member. James and the marketing crew have done a great job. Check out scae.com if you haven’t seen it. How do you see the coffee industry developing in the future? We are depending on Mother Nature since we work with this plant called coffee. I think it’s inevitable that we will need more sustainable solutions such as new species of coffee, more resistible ways of farming, new brewing systems which will get more out of the coffee, more recyclable packages and so on. I used to compare our industry to the beer industry where the craft sector has been around longer. With the high demand for quality, the supply of hops is crucial. However, hops are not as sensitive a plant as coffee. Over the last few years, as a green coffee buyer we have seen a race like never before on quality. You get a lot as a member and primarily we help each other to create a better coffee world. The problem was that it wasn’t communicated properly, so we decided to focus on communications and marketing. The first thing we did was to hire James [Humpoletz, SCAE’s marketing manager] to be in charge at the HQ. Then I picked the people around me that I thought could add something to the table. Voilà – the marketing committee was born.

What role should SCAE play in safeguarding the industry? We are actually talking about this right now, which is why SCAE will focus more on research. We can’t drag the train on our own but we can shine a light on the topic and support those who are willing to help us develop the industry by encouraging them, awarding them and sometimes maybe finding them – there is a huge amount of competence in the list of our members.

8537 Pentair Cafe Europa (128x185) AW_128x185mm 06/02/2015 16:43 Page 1

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CAFÉ EUROPA | SUMMER 2015 | 27

SIGNPOST

GO NORDIC

The Swedish Exhibition & Congress Centre where World of Coffee Gothenburg will take place. Image: Svenska Mässan

28 | SUMMER 2015 | CAFÉ EUROPA

SIGNPOST

JOIN SCAE AT THE NORDIC WORLD OF COFFEE IN THE SWEDISH EXHIBITION & CONGRESS CENTRE, GOTHENBURG, ON 16-18 JUNE FOR A MIDSUMMER WEEK PACKED WITH COFFEE INNOVATION, EDUCATION AND CELEBRATION. REGISTER FOR TICKETS NOW AT WWW.WORLDOFCOFFEE-NORDIC.COM.

CAFÉ EUROPA | SUMMER 2015 | 29

EVENTS

Are You Ready for Europe’s Greatest Coffee Event? WHEN MORE THAN 5,000 COFFEE LOVERS FROM OVER 100 COUNTRIES AROUND THE WORLD ARRIVE IN GOTHENBURG DURING MIDSUMMER WEEK THIS JUNE, THEY WILL BE IN FOR A TREAT. SCAE’S NORDIC WORLD OF COFFEE, SPONSORED BY BWT WATER+MORE, WILL FEATURE A SMÖRGÅSBORD OF INNOVATIONS, DEBATES, CUPPINGS AND COMPETITIONS. HERE ARE CAFÉ EUROPA’S PICK OF THE 10 TOP FEATURES NOT TO MISS AT THIS YEAR’S EVENT:

1 2 3

Innovation Arena World of Coffee’s 3,000sq.m exhibition will include 150 of the world’s most innovative and trusted coffee, equipment and service providers. (See the exhibition list on the next page.) Keep an eye out for the New Product of the Show Awards, to be announced on Tuesday, 16 June, which will highlight the most exciting and innovative new products at the event.

Origins Hub SCAE is welcoming some of the most talented coffee farmers on the planet to World of Coffee this year for Europe’s largest ever gathering of origins. The Origins Hub will be headlined by Indonesian Specialty Coffee, World of Coffee’s Official Coffee Producer Sponsor, and will include representatives from ADE Nicaragua, African Fine Coffees Association, Anacafé, Brazil Speciality Coffee Association, Burundi, Café De Costa Rica, Café Honduras, Colombia, CSC (Consejo Salvadoreño Del Café), Guatemala, India, Kahawa Fair Trade Coffee, Tanzania, Panama, Peru, PRONicaragua, Puerto Rico, Mexico and more.

World Championships No less than five new World Champions will be crowned at World of Coffee when World Coffee Events stages five exciting World Championships at the show. The Roasting, Brewers Cup, Coffee in Good Spirits, Latte Art and Cup Tasters competitions will provide three full days of non-stop entertainment.

30 | SUMMER 2015 | CAFÉ EUROPA

4 5 6

Re:co Symposium

Exclusive Cuppings

Re:co, standing for Regarding Coffee, will debut at World of Coffee (Quality 11 Hotel, 15-16 June). The inaugural speciality coffee symposium, organised by World Coffee Events, will gather together the greatest minds and stakeholders in coffee to debate the big issues impacting the industry.

Education Zone Authorised SCAE Trainers (ASTs), coffee experts and thought leaders will inspire learning and debate in the Coffee Information Exchange, providing visitors with a wealth of knowledge to bring home to their businesses.

Taste of West Sweden Nordic food and drink aficionados rejoice! A Taste of West Sweden will showcase the best local food and drink producers, providing World of Coffee’s 5,000 international visitors with an authentic taste of the locality.

Cup some of the world’s best coffees in SCAE’s Cupping Suite, including showstopping coffees from Indonesian Specialty Coffee-Indonesian Embassy, World of Coffee’s Official Coffee Producer Sponsor.

EVENTS

Food & Coffee Pairing

Experts from SCAE and Nespresso will host exclusive workshops on food and coffee, bringing some of Europe’s top chefs on coffee’s sensory journey and introducing speciality coffee to key influencers in hospitality.

THE NORDIC WORLD OF COFFEE

ESSENTIAL DETAILS

Awards Season

World of Coffee marks SCAE’s annual awards season. As well as shining a spotlight on the industry’s most exciting innovators in the New Product of the Show Awards, SCAE will also recognise the achievements of leaders in the SCAE Excellence Awards and celebrate breathtaking coffee photography in the SCAE Photography Awards.

Midsummer Parties

Finally, World of Coffee would not be World of Coffee without a packed social agenda. Make sure you don’t miss our fun fringe events including the SCAE Party, Midsummer Party and a local street food festival.

When 16-18 June Where Hall B at the Swedish Exhibition & Congress Centre, SE-412 94, Gothenburg. Access is via Entrance 5. Opening Hours 10.00-17.00 Getting There From Gothenburg’s Central Station – take a number 2, 4 or 13 tram from Drottningtorget. You can also take a number 5 tram from Brunnsparken. The trams stop at Korsvägen opposite the Swedish Exhibition & Congress Centre and Gothia Towers. From Landvetter Airport – the airport bus stops at Korsvägen opposite the Swedish Exhibition & Congress Centre. By car – on arriving in Gothenburg, turn off at the ‘Mässan Scandinavium Liseberg’ sign. Park in the multistorey car park at Focus shopping centre, next to the Swedish Exhibition & Congress Centre. There is a footbridge from here to the Swedish Exhibition & Congress Centre.

David Veal, Executive Director, SCAE, is looking forward to this summer’s signature event: 'As we commence the final countdown to World of Coffee, all of us at SCAE are hugely excited about the show. The Nordic region, the location where speciality coffee first made its entrance into Europe, has always been at the vanguard of the global coffee revolution and we have been moved by that spirit of innovation to create an event that we believe will truly inspire coffee excellence. We are looking forward to welcoming more than 5,000 visitors to the Swedish Exhibition & Congress Centre during Midsummer Week for what promises to be an event to remember.' »32

Routes – E6 motorway, southbound from Stockholm/Oslo or northbound from Malmö. E20 motorway, southbound from Stockholm/Oslo or northbound from Malmö. Highway 40 from Borås. Highway 45 from Karlstad. See svenskamassan.se for more details. Accommodation Gothia Towers, located next to the Swedish Exhibition & Congress Centre, is the official event hotel for World of Coffee.

Tickets You can avoid the queues at World of Coffee by registering for tickets now at worldofcoffee-nordic.com. Tickets cost 140 SEK for a one-day pass and 230 SEK for a three-day ticket. SCAE members can avail of a discount rate of 95 SEK (one-day) and 185 SEK (three-day). All tickets are inclusive of VAT. Tickets for Re:co on 15-16 June cost 7000 SEK+VAT and include access to the World of Coffee exhibition. Connect Join the conversation, tag #NordicWOC2015 and follow SCAE’s World of Coffee team at the show via: SCAEWorldofCoffee SCAE_Community SCAEWorldofCoffee SCAE_Community SCAE_Community SCAE

More Info Stay tuned to worldofcoffee-nordic.com for the latest updates from Europe’s greatest coffee event and sign up to the World of Coffee mailing list.

Please visit worldofcoffee-nordic.com for information on rates and booking.

CAFÉ EUROPA | SUMMER 2015 | 31

EVENTS

PLAN YOUR VISIT SOME OF THE WORLD’S BEST COFFEE PRODUCERS, MACHINERY MANUFACTURERS AND PRODUCTS AND SERVICES PROVIDERS WILL EXHIBIT AT THE NORDIC WORLD OF COFFEE GOTHENBURG. KEEP UP TO DATE WITH THE LATEST PLANS FOR THE SHOW ON WORLDOFCOFFEE-NORDIC.COM. WOC Gothenburg 2015 Your Guide Gas Supply OUT

Port B1

Port B2

to World of Coffee

vice Center

Gas Supply IN

THE VILLAGE Prep Area

Practice Stations

Stålbalk fri höjd 2 4m

Scorekeeper Ofﬁce

7m Bar

Scorekeeper / Ofﬁce / Storage

Judges Room Water Filtration Area

Sp on so rs ou C

Sample Roasting Machines

y T V pla is D

Trophy

Blind Judging

4x3

TV Display

Carpeted area 150sqm

CUPPING ROOM

Cupping Prep.

Cupping Counters

AV Console

Carpeted Area 190sqm

TV Display

Grinding Tables

rv (B e th atc e h Au Bre die w nce )

Sponsors counters

Judges Stools

RÄCKE

Production Roasting Machines

nte

Pick up your copy of the official World of Coffee 2015 Show Guide at the event where you will find the full schedule of seminars, competitions, cuppings, awards and parties, plus a handy exhibitor directory with contact details for the world’s top coffee industry suppliers.

Tastify 3x2.5

Serve Audience Coffee

Lågtak

Dö

B23

C24

D23

E23

D24

B24 Chefs Corner

Lågtak

F23

E24

Ej lämpligt för montrar. Uppstickande bultar i golv

9.5

A Taste of West Sweden 12

B22

B21

4.5

B19

B20

D21

C22

4.5

D19

E21

D22 4.5

C20

F21

E22 4.5

4.5

Café

4.5

H2 3

Are

d ete C

arp

B18

B13

4.5

Sto re

A14

2.5

E18

D18

Espresso Art Bar

W O C

B15

D17

A13

A11

B11

A12

B12

C11

D11

C10

4.5

E14

D12

E11

D10

4.5

F15

4.5

B10

C12

A10

D14

4.5

Brew Bar

E12

F11

E10

Judges Room Scorekeeper Ofﬁce

AV Console

4.5

Prep. Area

A5 A3

4.5

5 3

REGISTRATION AREA

4.5

3 3

B1 B1a B1c

4.5

MAIN ENTRANCE DOORS

4.5

8.5

5 4

5 3

J3a

3.5

A2c

F6 8.5

4.5

8.5

SCAE STAND

E8 8.5

8.5

J1a Stålbalk, fri höjd 4,8m

Lågtak

3.5

SCAE INFO EXCHANGE

K2 4

L1 4

3.5

L12

L10

M7 M8

3.5

M9 BP

K7 K5

Lågtak

A15

B14

Are

A17

SCAE LOUNGE

BA C KD Tro R O ph P y

C arp ete d

A19

C arp ete d

Are

A16

C18

TO MEETING ROOMS

Exhibitor Stand

ACADEMIA DO CAFÉ.................................................................................Village AFRICAN FINE COFFEES ASSOCIATION .................................................B12 AL-EZZI INDUSTRIES, YEMEN ....................................................................... F2 ALGRANO AG .....................................................................................................C1 ALLANASONS PRIVATE LIMITED ............................................................... B11 ALPRO .................................................................................................................J3A ANCAP SPA .........................................................................................................F11 ANACAFE ...............................................................................................D18 + E19 ANIMO .................................................................................................................J1A APLHA DOMINCHE ................................................................................. L8/L10 ARCAFFÈ/LE PIANTAGIONI DEL CAFFÈ/CSC ....................................... C12 ASSO COFFEE (O.M. F.LLI CARLO E FRANCESCO LAMERA SNC) .......M5

ASTRA POZNANSKA PALARNIA KAWY........................................................A3 BEHMOR (LTD) ................................................................................................D19 BELCO ................................................................................................................D21 BENEFICIO DE EXPORTACION DE OCCIDENTE (BEO) ...........D18/E18 BEYOND THE BEAN ........................................................................................D11 BLASER TRADING AG ................................................................................... A10 BLUE MOUNTAIN EUROPE ....................................................................Village BRAMBATI SPA ....................................................................................................J4 BRAVILOR BONAMAT ................................................................................... E22 BRAZIL SPECIALTY COFFEE ASSOCIATION ..............................................B2 BRITA GmbH ....................................................................................................C22 BUNN® ...............................................................................................................E12

BWT water+more ...................................................................................B10+C9 CAFÉ BOROWKA ........................................................................................Village CAFÉ DE COSTA RICA ..........................................................................D18/E18 CAFÉ HONDURAS (IHCAFE) ..............................................................D18/E18 CAFÉ IMPORTS ...........................................................................................Village CAFÉ SARRIA (SARRIA IMPORT AB) .............................................................K2 CAFÉ NOR ............................................................................................G2/G4/H1 CAFETORIA CONNECTION PERU........................................................Village CAFETALERA ALBIR ...........................................................................G2/G4/H1 CAFETTO .............................................................................................................. J5 CAFFLANO (BEANSCORP CO. LTD) ............................................................ L2 CBC ROYAL FIRST SRL .....................................................................................B8

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CE53 Direct Trade v_02FIN 13-05-13_Cafe Europa 15/05/2013 07:29 Page 23

EVENTS Exhibitor Stand

Exhibitor Stand

CBI – CENTRAL AMERICA ................................................................D18 / E18 CBI – UGANDA ...................................................................................................A6 CEROFEE .............................................................................................................. F2 C.I.A. PACKING MACHINES ITALY ............................................................... C2 CMA ASTORIA .....................................................................................................D7 CMTECH (CEROFEE) ........................................................................................ F2 COFFEE & COCOA INTERNATIONAL (SIEMEX INT) ............................A11 COFFEE & TEA INTERNATIONAL/COFFEE & TEA RUSSIA .................. H2 COFFEETREND MAGAZINE ............................................................................L1 COFFEE NETWORK...........................................................................................H4 COFFEE TECH ..................................................................................................D24 COLLABORATIVE COFFEE SOURCE ...................................................Village COMMERCIALE ADRIATICA SRL .................................................................A14 CREM INTERNATIONAL AB ..........................................................................A16 CROPSTER .........................................................................................................A17 CSC (CONSEJO SALVADOREÑO DEL CAFÉ) ...............................D18/E18 DA MATTEO COFFEE ROASTERY .........................................................Village DA VINCI GOURMET (Kerry Foods) ..........................................................E14 DALLA CORTE .................................................................................................D14 DEMUS S.p.a............................................................................................. Sponsor DE VECCHI GIUSEPPE SRL ...........................................................................A15 DIEDRICH ROASTERS ....................................................................................A11 DOMINICAN COFFEE ..................................................................................... H3 DRWAKEFIELD .................................................................................................D12 DROP COFFEE ............................................................................................Village DUTCH PACK INTERNATIONAL BV ...........................................................M4 ECM MANUFACTURE GMBH .......................................................................B19 ELEKTRA SRL .......................................................................................................E5 ESPRESSO GEAR ..............................................................................................C11 ESPRESSO WAREHOUSE (MATTHEW ALGIE) ........................................B21 FA COFFEE ........................................................................................................A2C FAIRTRADE INTERNATIONAL .....................................................................A19 FALCON SPECIALITY GREEN COFFEE IMPORTERS ........................... B22 FARMERS ASSOCIATION (MASYARAKAT PERLINDUNGAN INDIKASI GEOGRAFIS-MPIG) INDONESIA ............................................................E8/F7 FILOSOFI KOPI (KOPI TIWUS-KINTAMANI BALI) ..............................E8/F7 FIORENZATO M.C. SRL ................................................................................... D5 FUSO INTL. .......................................................................................................... K1 GARANTI ROASTER ...........................................................................................J1 GIESEN COFFEE ROASTERS ............................................................. E24+F23 GIULIANO CAFFE .............................................................................................M3 GOPPION CAFFE ................................................................................................F1 GOVERNOR OF ACEH WITH GAYO MANDIRI COFFEE COOPERA-

TIVE (PAK MOH. AMIN) ..............................................................................E8/F7 GRUPPO CIMBALI SPA ............................................................................D8+E7 HEMRO GROUP ................................................................................................ C8 HOST FIERA MILANO .......................................................................................F4 IMA SPA ................................................................................................................. L3 IMF SRL ...............................................................................................................D23 INDONESIAN SPECIALTY COFFEE..........................................................E8/F7 INTL FCSTONE / COFFEE NETWORK........................................................H4 INTERAMERICAN COFFEE...............................................................................K3 JOHAN & NYSTRÖM COFFEE ROASTERS ............................................ C18 JOPER PORTUGAL ........................................................................................D22 JULIUS MEINL ..................................................................................................... B1 KAFFA, OSLO ...............................................................................................Village KAFFEROSTARE PER NORDBY ..............................................................Village KAHAWA.........................................................................................................Village KAHLS KAFFE AB................................................................................................ D2 KATUKA DEVELOPMENT TRUST...................................................................A6 KOPERASI MITRA MALABAR (JAVA PREANGER) ..............................E8/F7 COMPAÑÍA CAFETERA LA MESETA S.A......................................................M9 LE NEZ DU CAFÉ ........................................................................................Village LIST & BEISLER GMBH .................................................................................... C5 LORING SMART ROAST ...............................................................................D10 MAHLKONIG ...................................................................................................... C8 MARETERRA GREEN COFFEE.................................................................Village MARCO BEVERAGE SYSTEMS ....................................................................C10 MARKET GROUNDS .........................................................................................K4 MAZZER LUIGI SRL ..........................................................................................B15 MTL CARTON ................................................................................................... B1C TORREFAZIONE MOKA SIR’S SPA ................................................................A2 MONIN ................................................................................................................E21 NESTLÉ NESPRESSO ......................................................................................B14 NINGBO KHUOMING ......................................................................................K6 NORDIC APPROACH ...............................................................................Village NUOVA SIMONELLI ..........................................................................................F9 OPEM ...................................................................................................................A12 ORPHAN ESPRESSO, LLC .............................................................................A13 ØSTERLANDSK COPENHAGEN/DRAGON MOUNTAIN COFFEE ....B9 OY GUSTAV PAULIG AB ...................................................................................F6 PACIFIC BAG INC ............................................................................................ B23 PENTAIR .............................................................................................................. E11 PETRONCINI IMPIANTI ...................................................................................B5 PHOTOVOLT INSTRUMENTS LTD............................................................... M1 PRIMULATOR ......................................................................................................E2

PROBAT ..............................................................................................................C20 PROFITEC ..........................................................................................................B20 PRONICARAGUA ...................................................................................D18/E18 PTPN XII EAST JAVA (IJEN-RAUNG) .....................................................E8/F7 PT SANTOS JAYA ABADI (KOPI KAPAL API) ........................................E8/F7 QUINTINO’S (Italian Style Roasted Coffee) .......................................E8/F7 ROSS KOPI (Matthew Ross) .....................................................................E8/F7 SANREMO COFFEE MACHINES ITALY S.R.L ............................................E10 SANDALJ TRADING COMPANY SPA ...........................................................A5 SANTA RITA, COFFEE STATES...................................................G4 + G2+ H1 SARRIA IMPORT .................................................................................................K2 SCAI (Specialty Coffee Association of Indonesia) ...........................E8/F7 SINAR TECHNOLOGY .................................................................................... F21 SOLBERG & HANSEN .....................................................................................B13 STATE OF HIDALGO, MEXICO.................................................................Village STIR TEA & COFFEE ........................................................................................ L12 SWISS PACK EUROPE.......................................................................................M7 TASTIFY .........................................................................................................Village TAF - I. TALOUMIS & CO .........................................................................Village TECHNIVORM - MOCCAMASTER.....................................................B18/B17 THE BAG BROKER ............................................................................................M2 THE BARN COFFEE ROASTERS.............................................................Village THE COFFEE COLLECTIVE .....................................................................Village THIRD WAVE COFFEE SOURCE ...........................................................Village TI PACK SRL ........................................................................................................M8 TIGHTPAC EUROPE .......................................................................................F22 TIM WENDELBOE ......................................................................................Village TOP MOKA SRL ..................................................................................................A9 TOPER .................................................................................................................E23 TORREFAZIONE RIO'S LA VARESINA CAFFE' S.R.L..................................E9 TRABOCCA...................................................................................................Village TRUE SYSTEMS CO LTD. .................................................................................L6 UCOSEMUN ........................................................................................G2/G4/H1 UGANDA COFFEE & TEA FARMERS TRADE UNION ......................Village UNIC S.A ..............................................................................................................D9 URNEX BRANDS INC ....................................................................................... C5 VARESINA CAFFE ...............................................................................................E9 VISITA ....................................................................................................................G5 WEBER ................................................................................................................C24 WEGA ................................................................................................................... F15 WILFA .....................................................................................................................K5

Everything You Always Wanted to Know About Coffee

Please see the latest list of exhibitors on worldofcoffee-nordic.com.

Analysis, consulting, courses and R&D on coffee

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EVENTS

Headlining World of Coffee LEADING SUPPLIERS AND PRODUCERS ARE SUPPORTING SCAE AT THE NORDIC WORLD OF COFFEE ON 16–18 JUNE.

BWT water+more joins SCAE as headline sponsor and Official Event Host at this year’s World of Coffee in Gothenburg. The water expert will show its broad water optimisation portfolio at Stand B10 and C9 at the show in the Swedish Exhibition & Congress Centre, highlighting its BWT bestmax BALANCE filtration system which is ‘pure, totally free of sodium, potassium and phosphates’ and, according to the company, leaves no silver in the water. ‘The pH level is consistently high, ensuring that drinking coffee is a consummate sensory experience,’ says BWT water+more. World Barista Champion Sasa Sestic, a long-time BWT water+more ambassador, will join the team on the stand at the event and will be available for questions, as will baristas Per Nordell and Eva Gefvert Nordell who will conduct live tastings and cuppings at the Water Bar. ‘We invite the guests who attend the World of Coffee to try our PREMIUM water with magnesium and our Natural Balanced Water undiluted and allow themselves to be spoilt by coffee creations prepared by our master baristas. Naturally our people are ready to answer any questions and provide expert advice about professional water optimisation,’ says Karen Jensen from BWT HOH A/S in Denmark who will be in charge of the team at the show.

Water porters will keep visitors hydrated at the event, handing out complimentary bottles of perfectly optimised, magnesium enriched cool water. Visitors will also be provided with an opportunity to win a trip of a lifetime for two people to Ireland for the World of Coffee Dublin and the World Barista Championships 2016. Simply fill out an entry form at the BWT water+more stand. Bringing pure water to World of Coffee was a natural decision, reports Dr Frank Neuhausen, Managing Director of BWT water+more. ‘Perfect coffee enjoyment begins with the water. After all, it is the main ingredient (up to 98%) of coffee and other speciality hot beverages. Its composition has an immense influence of the quality on the end product.’ bwt-wam.com 34 | SUMMER 2015 | CAFÉ EUROPA

The Specialty Coffee Association of Indonesia (SCAI) will lead the new Origins Hub at the event, coming on board as the official Origin Country Sponsor. SCAI, with the support of the Embassy of Indonesia, will promote 10 types of coffee from 10 different regions in the country. The coffees are produced by Indonesia’s Farmers’ Association (Masyarakat Perlindungan Indikasi Geografis-MPIG) in regions protected by Indonesian Geographic Indication. They are Kopi Arabika Gayo Aceh; Kopi Arabika Sumatera-Simalungun North Sumatera; Kopi Arabika Kintamani Bali; Kopi Arabika Java Ijen-Raung East Java; Kopi Arabika Java Preanger West Java; Kopi Arabika Java Sindoro-Sumbing Central Java; Kopi Arabika FloresBajawa Flores; Kopi Arabika Kalosi-Enrekang South Sulawesi; Kopi Arabika Toraja-South Sulawesi; and Kopi Robusta Lampung Sumatera. Joining World of Coffee as the Origin Country Sponsor provides SCAI with an opportunity to promote its diverse range of coffees from across the Indonesian archipelago directly to key international buyers, explains Catur Sugiyanto of the Embassy of Indonesia. The coffees, which will be available to cup at the event, are produced organically by small farmers. ‘Growing the Indonesian coffee economy helps the small farmers improve their living conditions,’ says Catur.

BWT water+more has been appointed Official Event Host of the Nordic World of Coffee

Visitors to Stand E8/F7 at World of Coffee can learn about Indonesia’s coffee economy, which is farmed by approximately 1.9 million smallholders who account for 90% of the 1.2 million hectares of coffee plantations across the archipelago. With over 500,000 tonnes of the 750,000 tonnes of coffee (75% Arabica, 25% Robusta) produced by Indonesia heading for export, there is a strong market for Indonesian coffee – particularly in Germany, Italy and Belgium. SCAI is keen to target the Nordic market and their producers will be on hand to introduce their coffees at the show. embassyofindonesia.eu

EVENTS

FA L L

L O V E

I N

Autumn w i t h

As consumers look beyond standard beverages out of home, tea presents a key opportunity for innovation.*

Wilfa is backing SCAE’s quest to find the most innovative new products and services at World of Coffee, sponsoring the New Product of the Show Awards at the event. As well as supporting the Awards, the Norwegian company will show its Wilfa Svart range of coffee brewers, which it has developed with Tim Wendleboe, and will introduce its new WSOP filters at the event. Bloggers from nordiccoffeeculture.com will join the Wilfa team at Stand K5. wilfa.com/wilfa-precision

DaVinci Gourmet syrups can be used in both ice and hot teas, helping you offer a new experience every time. Simply mix with water, or add to your existing range of blends.

Tea is the fastest growing hot beverage category globally**

spiced

APPLE PUNCH INGREDIENTS

Demus S.p.a. will sponsor the SCAE Excellence Awards at World of Coffee

Demus S.p.a. is proud sponsor of the SCAE Excellence Awards which recognise and reward excellence in the global coffee community. The Awards will be presented at 4pm on Thursday, 18 June, on the Cuptasters Stage at World of Coffee and will honour coffee leaders in the categories of Young Entrepreneur, The Passionate Educator, The Innovation Award, Working Towards Sustainability and Lifetime Achievement. The decaffeinated coffee producing company is also supporting Re:co, the new speciality coffee symposium, which will be held in tandem with World of Coffee Gothenburg on 15–16 June. Demus S.p.a. is a promoter of the event which will bring coffee’s most influential thinkers together to set strategy and discuss the major developments in the industry. Established in 1962, Demus S.p.a. extracts caffeine from coffee, mantaining its organoleptic characteristics with an excellent cup profile. demus.it

12oz/360ml

DaVinci Gourmet Spiced Chai Syrup 3 pumps DaVinci Gourmet Fruit Innovations Green Apple Syrup 3 pumps Hot water fill cup DIRECTIONS ADD syrups to base of cup TOP with boiling water GARNISH with cinnamon stick and fruit slices

For inspiration, check out our online recipe videos www.davinci-gourmet.com

◆

For more information about the sponsors and exhibitors at the Nordic World of Coffee please visit worldofcoffee-nordic.com.

at www.davinci-gourmet.com

@DaVinci_Gourmet

*Allegra Project Café 15 **Zenith International Global Drinks Report, 2014

CAFÉ EUROPA | SUMMER 2015 | 35

CITY GUIDE

Sweden’s second largest city is set to become the epicentre for the global coffee community in Midsummer Week when thousands of visitors arrive in Gothenburg for the Nordic World of Coffee and Re:co Speciality Coffee Symposium. But while there’s plenty to keep you engaged at the events, there’s even more to entertain you in this beautiful coastal city during your visit. Here are some great recommendations from SCAE Sweden and Go:teborg & Co.

WHERE TO EXPLORE City Centre Love shopping? Then make a beeline for the city centre which has a wonderful array of boutiques, bars, cafés and restaurants. Streets like Vallgatan, Södra Larmgatan and Magasinsgatan are worth exploring and you must make a pit-stop in the market hall (Saluhallen) at Kungstorget, where you’ll find cheese, chocolate and other local delicacies. Yum. The Haga District With wooden houses lining the cobbled streets, the Haga District is picture-perfect. Check out Haga Nygata, the street which runs through the district, where you’ll find everything from books and hats to sweets and chocolate. Linné & Majorna Nightowls should head for the ‘Långgatorna’ area around Järntorget square which is packed with popular bars, restaurants, cafés and pubs. The Go:teborg tourism board describes the area as ‘a hub for the city’s alternative nightlife’ and recommends taking a stroll down the street Linnégatan. If ‘alternative’ is not your thing and you’d prefer something more chilled, head to Majorna where you’ll find a more relaxed atmosphere. Vasastan If you’re more of a culture vulture than a party animal, then a visit to Vasatan should be top of your ‘To Do’ list. Lined with lime trees, this beautiful street connects the city centre with the Haga District and with its rich collection of galleries and art institutions, including The Valand Academy of Arts and The Röhsska Museum of Fashion, Design and Decorative Arts, is a haven for art lovers. »38

36 | SUMMER 2015 | CAFÉ EUROPA

Gothenburg Awaits

CITY GUIDE

Beatrice Tรถrnros/Mediabank Gรถteborg & Co. toper-ilan-cafe-europa-half-vertical-print.indd 1

CAFร EUROPA | SUMMER 2015 | 37 5/5/15 2:17:11 PM

CITY GUIDE WHAT TO DO Liseberg Amusement Park If you hear screaming while you potter around the Swedish Exhibition & Congress Centre on your visit to World of Coffee, fear not. It is not the sound of baristas crying over spilled milk – but it could well be baristas enjoying a bumper ride at the neighbouring Liseberg Amusement Park. No matter what your age or occupation, the Liseberg Amusement Park is a must-see for all World of Coffee visitors and exhibitors. You’ll find the Café Europa team on the Helix rollercoaster. And yes, we’ll probably be screaming too. The Sauna in Frihamnen Leaving Sweden without visiting a sauna is a little like holidaying in Italy and not having an espresso. Surely there’s a law against it. Top of your list should be the sauna in the city harbour which has been described by the locals as ‘probably the best sauna in Sweden’. It was created by the German architect collective, Raumblabor Berlin, who constructed large parts of the sauna from recycled materials. The changing rooms, for instance, were made from 12,000 recycled bottles. Ferry Ride The ferries from Lilla bommen to Klippan are a great way to see this beautiful coastal city, and with low prices, the tickets are great value. The Archipelago Just an hour from Gothenburg you will find one of the world’s most beautiful archipelagos. To explore the islands, take the number 11 tram to Saltholmen where you can hop on a boat and sail into paradise.

Gothenburg Guide The World of Coffee Local Working Group and Gothenburg Tourism Board have published a useful map and visitor guide which include all these recommendations and more. Make sure to pick up your copy at the show.

Beatrice Törnros/Mediabank Göteborg & Co. 38 | SUMMER 2015 | CAFÉ EUROPA

CITY GUIDE WHERE TO GET CAFFEINATED Speciality Coffee Bars There’s a reason why SCAE chose Gothenburg as a location for World of Coffee. Not only is it conveniently located at the heart of the Nordic region, where speciality coffee first arrived in Europe, it is also home to a thriving coffee community. Some great local bars to try include: • Kaleí, Kyrkogatan 13 • Biscotti, Allmänna Vägen 34 • Two Little Birds, Andra Långgatan 5 • Kahls MagniFik, Kyrkogatan 13 • Viktors Kaffe, Geijersgatan 7 • Kafé Marmelad, Mariagatan 17 • The Kitchen, Skanstorget 1 • Alkemisten, Gustaf Dahlénsgatan 14 • Llama Lloyd, Väderkvarnsgatan 16 • da Matteo, Södra Larmgatan 14, Magasinsgatan 17A, Vallgatan 5, Sprängkullsgatan 10A

Midsummer Night is more than a dream in Sweden, it’s the social event of the season where Swedes flock to the islands to sing songs, eat pickled herring, drink flavoured schnapps and dance the night away before kicking off their five-week annual holiday. Traditional Fika You simply cannot visit Gothenburg without making time for fika, that hallowed Swedish tradition which is much more than just a coffee break. Fika is about taking time out of your day to enjoy the good things in life – coffee and something sweet and cinnamon buns, cakes and cookies are all good options. Here are some top traditional fika venues in Gothenburg: • Frilagret, Heurlins Plats 1A • Bönor & Bagels, Linnégatan 48 • Latteria Kaffe-salong, Västra Hamngatan 6 • Kafé Husaren, Haga Nygata 28 • Kafé Tugg, Postgatan • Evas Palay, Kungsportsavenyn 39 • Caféva, Haga Nygata 5E • Jacob’s, Haga Nygata 10 • Kronhusbodarna, Postgatan 6-8 • Kafé Magasinet, Tredje Långgatan 9 • Zenit, Allmänna Vägen 11 • Bar Foxx, Vasagatan 32 • Rosenkaféet, Slussgatan 1

Jennie Smith/Mediabank Göteborg & Co.

ECONOMY ECOLOGY ECOBOILER

WHEN TO PARTY Midsummer Eve World of Coffee has become famed for its fringe events and parties (remember last year’s beach party in Rimini?), and this year SCAE is planning to raise the bar even higher with a series of exciting events throughout the week, culminating in the not-to-be-missed Midsummer Party at a top secret location on Friday, 19 June. Midsummer Night is more than a dream in Sweden, it’s the social event of the season where Swedes flock to the islands to sing songs, eat pickled herring, drink flavoured schnapps and dance the night away before kicking off their five-week annual holiday. You’ll need flowers in your hair and you will probably be encouraged to dance around a maypole, but in a nice way. We can’t wait! To book tickets and find out more, visit worldofcoffee-nordic.com. To find more fun things to do in Gothenburg, see goteborg.com.

MARCOBEVERAGESYSTEMS.COM

sales@marcobeveragesystems.com or call +353 (0)1 295 2674

CAFÉ EUROPA | SUMMER 2015 | 39

CUPPER’S GUIDE

ECUADOR EMBRACES

Government agencies and stakeholders in Ecuador’s coffee industry are committed to raising standards in an effort to counteract falling volumes, writes GONZALO ROMERO.

40 | SUMMER 2015 | CAFÉ EUROPA

t is not exactly known where the first plantations started in Ecuador, although historical research shows that in the Jipijapa (Manabí) area, coffee was cultivated around 1860. Initially only Arabica coffee was planted and it is almost a century later that Robusta was introduced in 1943. Around the 1960s, Ecuador was experiencing major changes in the production structure, as provinces which traditionally produced Arabica failed to overcome the problems with farm management and low yield of around 300kg per hectare. Thus Arabica lost importance and Robusta expanded in humid zones of the coastal provinces of Los Rios, Santo Domingo, Esmeraldas and the Amazon area, such as Sucumbíos, Morona Santiago, and Zamora Chinchipe. In 1983, in an effort to control and regulate the coffee sector the National Association of Coffee Exporters, ‘ANECAFE’, was created by the private sector. In 1986, coffee generated Ecuador’s highest non-oil foreign exchange income, surpassing exports of shrimps and bananas.

CUPPER’S GUIDE

SPECIALITY COFFEE

The Galapagos Islands’ volcanic soil and the cold ocean Humboldt Current, provide distinct conditions for coffee to be cultivated in.

In 1994 the National Coffee Council, ‘COFENAC’, emerged through Anecafé and governmental approval to support and develop the coffee sector. Up to 1995 a governmental census showed there were approximately 435,000 hectares of coffee in Ecuador, covering almost 20% of all cultivated land in the country. Since then, there has been an important reduction in the cultivated acreage, caused by the diversification of crops due to low yield, destruction of plantations by the El Niño, broca infestation and coffee leaf rust (roya) outbreaks. This all led to a serious supply concern both for the domestic and foreign markets. In 2008 the USAID institution implemented a project to aid underdeveloped countries that had experienced or were exposed to narcotics, in which Ecuador was included. They chose one anchor private company in each agricultural sector through which USAID helped producers with financial and non-financial resources in order to improve agricultural techniques and knowledge to obtain a higher quality produce. The aim of this project was to prevent producers from cultivating

psychotropic or narcotic leaves and focus on producing coffee and other agricultural crops. Millions of dollars were invested in coaching, technology, materials and financing for thousands of coffee producers and associations. Many of which were able to obtain excellent quality coffee and even export through this programme. Although the programme finished in 2014, leaving good bases for production to flourish, many producers were left without resources to continue. Geography and Regions Lying in the centre of the world, Ecuador poses a promising future for the speciality coffee market. Crossed by the equator, it experiences little variation in daylight hours during the course of the year, so 21 out of 24 provinces provide great environmental conditions for growing outstanding speciality coffees. Four regional zones divide Ecuador into Coast, Highland, Amazon and Insular Regions; where coffee grows with special tastes and cupping notes. The Galapagos Islands’ volcanic soil and the cold ocean Humboldt Current provide distinct conditions for coffee to be cultivated in. »42

CAFÉ EUROPA | SUMMER 2015 | 41

CUPPER’S GUIDE Currently the total area of coffee farmed in Ecuador is around 200,000 hectares, and this is made up of small plantations grown under shade that average five hectares or less. Approximately 105,000 families in the country are directly and indirectly involved in the coffee-producing sector, representing 18% of Ecuador’s economically active population. Around 70% of coffee production is Arabica and the predominant variety is Tipica followed by Sarchimor, Catimor, Caturra, Bourbon, Pacas, Mundo Novo. Robusta coffee represents around 30% of the planted area and is mainly reproduced by seeds. With the aim of encouraging its cultivation, COFENAC developed a programme of adaptation and selection of outstanding clones in productivity and resistance to roya attack, on a private farm located at the Guayas province, for a period of seven years, obtaining several clones that are being offered mostly to private investors. Since 2011, however, highly productive varieties of Robusta Conilon have been introduced from Brazil such as Victoria, Ipiranga 501 and Robusta Tropical, reproduced by root cuttings and seeds that are being planted in unshaded, high-density plantations with drip fertigation by private investors in the semi-arid area of the Santa Elena peninsula. Coffee is cultivated from 200 to 2000 metres above sea level and harvested once a year from June to October for the continental zone, and twice a year in the insular region, from November to December and from February to March. According to official records, in 2013 Ecuador produced 650,000 (60kg) bags, decreasing in 2014 to around 400,000 bags. Ecuador’s coffee consumption is still low in comparison to other producing countries It is important to highlight that Ecuador’s coffee industry has sufficient installed capacity for soluble instant coffee, divided into three major soluble coffee plants that supply many international markets. Imports are around 1,200,000 bags of mostly Robusta from Vietnam, Indonesia and certain Central American countries. These enter as temporary imports, are processed and then reexported as spray and freeze-dried coffee.

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CUPPER’S GUIDE

Facing Coffee Leaf Rust Ecuador is beginning to be recognised for its quality and it is currently working on this with governmental support. In an effort to correct the alarming lowering production, the central government has implemented a project called ‘Reactivation of Ecuador’s Coffee Cultivation’. Imported Arabica coffee seeds of roya-resistant varieties such as Catucaí, Acawá, Arará, Palma 2, have been used to renovate approximately 135,000 hectares of old and neglected coffee farms over a 10-year period. The institution in charge of this project is the Ministry of Agriculture, Livestock, Aquaculture & Fishing (MAGAP), that was financed with US$60m to run its development. Approximately 50,000 coffee producing families will benefit from imported seeds, fertilisers, roya prevention control kits, machinery and equipment. The final goal of the initiative is to increase production levels up to two million (60kg) bags per year. One of the MAGAP’s missions for this project is to create a system of association between the chain value members resembling inclusive businesses; in order to increase the producers’ profitability. The first phase of the reactivation plan was set in motion in 2011 and this should be completed by the end of 2015. Between 2011 and 2014 the project intervened in 41,000 hectares but production has still faced a reduction. New Challenges Ecuador is engaging in new projects and ventures that can turn the situation into a more promising future. A new project called the ‘Dauvin Project’ is being set in motion by Ecuador’s government to build a huge dam to control and distribute water in the dry months of the year to the coastal provinces of Guayas and Los Rios. The project is being funded by Brazil’s Social Development National Bank, which has allocated US$270m to complete the Ecuadorian government’s plan to supply more than 200,000 hectares with water for irrigation. »44

VISIT US AT STAND M2 AT THE NORDIC WORLD OF COFFEE CAFÉ EUROPA | SUMMER 2015 | 43

Ecuador’s Main Producing Zones Loja – South Highlands Region Altitude: 1200-2000 masl Rainfall: 1180mm per annum Temperature: 18-22°C Harvest: July to October Varieties: Típica, Caturra, Bourbom, Pacas, Catimor In the cup: Generally chocolatey and fruity flavours of orange and honey, brilliant high acidity, medium creamy body, intense and lasting aftertaste

Zamora Chinchipe – Amazon Region Altitude: 500-2000 masl Rainfall: 1240mm per annum Temperature: 15-27°C Harvest: Low from April to May, High from July to October Varieties: Típica, Caturra, Pacas, Bourbom, San Salvador, Castilla In the cup: Chocolate, spices and cereal-like fragrances and aroma, sweet flavours and brilliant green apple-like acidity, medium body and sweet aftertaste

Galápagos – Insular Region Altitude: 300-500 masl. The cold Humbolt Ocean Current offers micro-climate conditions that are equivalent to 1200-1300 metres Rainfall: 400mm per annum Temperature: 21-30°C Harvest: from November to December and from February to March Varieties: Bourbom In the cup: Chocolatey intense aroma, medium-low acidity, green herbal flavours, medium body, milky aftertaste

Nor Occidente de Pichincha – North Highlands Region Altitude: 1350 masl Rainfall: 1300mm per annum Temperature: 16-22°C Harvest: April to October Varieties: Típica, Bourbom, Pacas, Caturra In the cup: Dark fruit and sweet flavours, orange citric aroma and fragrance, creamy body, intense aftertaste and high brilliant acidity

Manabí – Coast Region Altitude: 500-700 masl Rainfall: 750mm per annum Temperature: 25°C Harvest: June to August Varieties: Typica, Caturra, Catimor, Sachimor In the cup: Intense aroma, herbal flavours, medium-low acidity and consistent aftertaste

44 | SUMMER 2015 | CAFÉ EUROPA

Aroma

Loja Atributes

Points

Aroma

9.5

Flavour

9.5

Acidity

9.75

Body

9.5

Aftertaste

9.75

Score

96.00

10 9 8 7 6 5 4 3 2 1 0

Aftertaste

Body

Points

Aroma

9.75

Flavour

9.25

Acidity

9.25

Body

Aftertaste

9.5

Score

93.50

Aroma 10 9 8 7 6 5 4 3 2 1 0

Aftertaste

Body

Points

Aroma

8.5

Flavour

Acidity

7.5

Body

8.25

Aftertaste

8.25

Score

81.00

Points

Aroma

9.25

Flavour

9.25

Acidity

9.5

Body

9.25

Aftertaste

Score

92.50

Acidity

Aroma 10 9 8 7 6 5 4 3 2 1 0

Aftertaste

Body

Flavour

Acidity Series 1

Aroma

Nor Occidente Pichincha Atributes

Flavour

Series 1

Galapagos Islands Atributes

Acidity Series 1

Zamora Chinchipe Atributes

Flavour

10 9 8 7 6 5 4 3 2 1 0

Aftertaste

Body

Flavour

Acidity Series 1

Aroma

Manabi Atributes

Points

Aroma

8.13

Flavour

8.13

Acidity

7.5

Body

7.5

Aftertaste

Score

78.52

10 9 8 7 6 5 4 3 2 1 0

Aftertaste

Body

Flavour

Acidity Series 1

CUPPER’S GUIDE

Golden Cup In the midst of this downturn, private companies along with governmental and private institutions have worked even harder to create a coffee drinking culture in the country. Cafecom S.A., one of the biggest exporting speciality coffee companies in Ecuador, introduced the term ‘Barista’ for the first time in 2006;

producers and companies work together to improve growing and processing conditions to obtain better production. Evidently Ecuador’s production is obtaining better quality because of these efforts, getting close to boutique scoring coffees in 2014. Coffee from the province of Loja has proven once again to be the best in Ecuador. Final results of the 2014 golden cup contest

In an effort to correct the alarming lowering production, the central government has implemented a project called ‘Reactivation of Ecuador’s Coffee Cultivation’. Imported Arabica coffee seeds of roya-resistant varieties such as Catucaí, Acawá, Arará, Palma 2, have been used to renovate approximately 135,000 hectares of old and neglected coffee farms over a 10-year period. in 2011, 23 baristas were certified by Authorised SCAE Trainer and Italian Barista Champion, Luigi Lupi, along with the Institute of Promotion of Investments & Exports, ‘PROECUADOR’. Anecafe created and hosted the first golden cup championship ‘Taza Dorada’ in 2007, a contest where producers from all over the country send their best samples and international cuppers from different countries judge and score them according to their attributes. Consequently, the Specialty Coffee Association of Ecuador (ACEDE) was created to educate and promote the speciality coffee culture in the country. Today Ecuador is experiencing a boom in awareness of coffee consumption and the quality of final product. Since this event,

ranked coffee from Loja in first place, scoring an outstanding 89.20. Through one of the biggest coffee exporting companies, in a strategic alliance with Exclusive Coffees from Costa Rica, this lot was bought at US$2,000 per quintal and sold to Korean and Japanese coffee companies; establishing a new record price for Ecuadorian speciality coffee. With these results, we can expect great years to come for production and quality of the Ecuadorian speciality coffees.

◆

GONZALO ROMERO is an international commodities broker based in Guayaquil, Ecuador. He is founder of REPEC, Representaciones Ecuador S.A., the coffee, cocoa and sugar brokerage.

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CAFÉ EUROPA | SUMMER 2015 | 45

ADVICE

STORM RISING Fritz Storm, the 2012 World Barista Champion, coffee industry consultant and barista mentor, flew into Dublin this spring to advise local hospitality operators how they can improve their coffee offering in the build up to World of Coffee Dublin 2016 and the World Barista Championship. SARAH GRENNAN picked up some tips.

ike many coffee professionals, Fritz Storm took a circuitous path into the industry. A career as an accountant was cut short following ‘four years asleep at the desk’ and subsequent part-time jobs in a gay bar, steakhouse and other hospitality operations were soon forgotten once he landed a dream role in a café. The year was 1994 and by 2012 Fritz had risen to the pinnacle of his profession – World Barista Champion. In Dublin to address a group of local hospitality operators who are vying to become members of the 2016 World of Coffee Ambassadors’ Club, Fritz revealed, however, that while winning the World Barista Championship was a life-changing achievement, he rapidly realised that he still had much to learn about the industry. ‘Winning the WBC opens a lot of doors for you but I found out very quickly that I still knew absolutely nothing about coffee. When you win the whole world wants to connect with you and I realised I could do two things – I could lie and pretend to know everything or I could say “I’m sorry, I don’t know but I’d like to know”. That’s the wonderful thing about coffee. There is so much to learn and we have to share our knowledge with each other. We should be colleagues, not competitors.’ Since that moment of self-discovery, Fritz has gone on to learn and share his knowledge worldwide. He established his eponymous consultancy, Fritz Storm, where he consults with cafés, roasteries and mentors competitors, and, together with Kentaro Maruyama, 46 | SUMMER 2015 | CAFÉ EUROPA

he created The Barista Camp where baristas can learn and develop their skills. Later, he added Conzeptual Coffee to his portfolio, a consultancy serving large-scale businesses such as hotel groups, caterers and industrial coffee companies. ‘With Conzeptual Coffee I am trying to ride two horses,’ Fritz explained. ‘I am trying to bring my knowledge, skills and network within the speciality coffee world and introduce it on a large scale in the industrial world.’ Projects have included a six-year programme with Le Meridien Hotel Group, where he was asked to create a ‘barista-style culture’ for the brand. This involved overseeing the introduction of creative hubs and coffee outlets, appointing master baristas and undertaking regular training and events to grow the coffee culture in-house. The result was a huge improvement in guest satisfaction ratings and a major drop in staff turnover. Well trained staff were more engaged, and the more engaged they were, the happier they were in their roles, ergo, the longer they stayed with the company. ‘If you look at coffee just in terms of revenue potential, it is not that profitable for hotels, but if you look at the broader picture, in terms of standards and employee retention, that’s where it becomes more valuable. Good coffee is a statement. Restaurants are beginning to realise that now too. They are beginning to understand that people will simply not accept bad coffee when they are out paying for a nice meal. If they want to keep up with the competition, they have to offer good coffee,’ said Fritz.

ADVICE

'We need to tell the story of coffee and teach consumers about what they are trying, but we must them at their If we give and don’t that is too why it the way it does then they

meet

level. something acidic explain tastes

won’t come back.' T

he secret to good coffee, whether a hotel, restaurant or a specialist café, is simplicity, he advised. He told the gathering of baristas, café owners and restaurateurs: ‘In terms of serving, there is only a number of things that you can do with coffee and milk. It’s about simplicity and consistency. You must try to do the best you can with what you have. I get really confused when I go into a café and there is a list of 40 items on the menu. There are a lot of brewing techniques that are very popular now – v60, Siphon, Chemex and so on – but regular customers cannot taste the difference and they don’t have time to wait five minutes for their coffee to brew. You need to keep it simple – have different things on the menu that are different. It’s ridiculous to have a cappuccino, flat white and a café latte. It’s impossible to taste the difference – just have one!’ Fritz also urged baristas to become storytellers. Stories aren’t just a powerful marketing tool – they’re also an essential guide when introducing new customers to speciality coffee, he explained. ‘Many consumers don’t like the coffee baristas like as it is so lightly roasted,’ he warned the Dublin operators. ‘They don’t understand what they are tasting so they don’t know why it costs three to four times as much as the coffee they buy in a supermarket. The wine industry is something that we can learn from. It’s older and more established and consumers understand why some wine is more expensive than others and why you would buy different wines for different occasions. This is what

we have to do. We have to meet consumers where they are and give them a good experience so that they come back. We need to hold their hand and explain what we are serving. We need to tell the story of coffee and teach them about what they are trying but we must meet them at their level. If we give something that is too acidic and don’t explain why it tastes the way it does then they won’t come back.’ Finding the time to educate customers is not always easy, Fritz noted, but it is an important task. ‘I spent 10 years in Café Europa, a very busy café in Denmark, I know how hard it is when people come in on a busy Saturday and ask loads of questions. The wrong thing to say, however, is “I’m too busy”, you should say “stand here and you can see how I make it”. People will understand that you are busy and they will appreciate the effort. They’ll tell their friends about you.' That personal touch is what’s making an impact in today’s hugely competitive café scene. Fritz has noticed a change in trends. ‘There are a lot of huge chains in this business. Everyone wants to grow and be a chain but if you look at the big chains like Starbucks, they’re actually trying to look smaller now. They want to look more local and independent.’ Whether a chain or an independent, it is crucial that cafés stay consistent. ‘Use the technology the right way. Technology is improving all the time and it will help you. People want consistency. There is nothing worse than when you go into a »49 CAFÉ EUROPA | SUMMER 2015 | 47

ADVICE

16-18 JUNE 2015 SWEDISH EXHIBITION & CONGRESS CENTRE, GOTHENBURG WWW.WORLDOFCOFFEE-NORDIC.COM

SCAE IS SERVING YOU THE WORLD OF COFFEE SCAE IS BRINGING EUROPE’S GREATEST COFFEE EVENT TO THE HEART OF THE NORDIC REGION DURING MIDSUMMER’S WEEK THIS JUNE. Join us as we go back to the roots of speciality coffee in Europe and gather the world’s best coffee producers, suppliers, roasters, brewers, baristas and operators together for a celebration of coffee featuring: - 200 Exhibitors - Five World Championships - Re:co Speciality Coffee Symposium

- Origins Hub - SCAE Education Programme - SCAE Excellence Awards & New Products Awards

48 | SUMMER 2015 | CAFÉ EUROPA

ADVICE

(L-r) Pictured at the World of Coffee Ambassadors’s Club conference were speakers Vini Arruda, Education Coordinator, SCAE Ireland; Fritz Storm, keynote speaker; Paul Stack, Vice President, SCAE; Clyde Carroll, Marketing & Communications Manager, DublinTown, Dublin’s Business Improvement District which is supporting the World of Coffee Ambassadors’ Club initiative; and Rebecca Dunwoody, World of Coffee Ambassadors’ Club Coordinator.

coffee shop or restaurant and have a great experience, then when you go back with your wife the next month for her birthday and you have a terrible espresso. You won’t go back.’

he rapid growth and engagement of the coffee community worldwide hugely excites Fritz. ‘I’m one of the older guys in this industry, but it’s been fun to see how it has developed… It’s come from nothing to be a thriving barista community and we are still only just scratching the surface. It’s a little like the Wild West. But coffee is the most

widely drunk beverage in the world [after water] so there is still huge opportunity to grow.’ The World Barista Championship was a great initiative and it has been hugely beneficial in galvanising baristas and coffee loving consumers, Fritz noted. ‘In the 1990s, we really didn’t know what we were doing. We didn’t know what a crema was, we didn’t know how the machines worked, it was just clickclick,’ he said, demonstrating operating an espresso machine, ‘then within eight or nine years the whole world was engaged. The World Barista Championship became huge – it was like our Formula One. Unfortunately, there also came a hype around winners and baristas became like rock stars.’ Since winning the WBC in 2002, Fritz has mentored some of the world’s best baristas as they prepare for the championship. What advice does he give competitors? ‘First of all, being humble is a very, very good place to start. Try to create a friendly atmosphere – both in the competitions and the café. You don’t want to create an atmosphere where people are afraid to ask a question.’ Step away from the score sheets, Fritz also advises. ‘In 13 years, I have never used a score sheet when I train and mentor baristas. It doesn’t matter if I think something is a five or a six. What matters if I work with you is that I make you the best you can be. Be yourself, there’s no one else like you. When you work with competitors, the most important thing is to make them feel confident enough to be themselves.’ Fritz is one of a very select group of baristas who struck gold and scooped the WBC crown on the first year of competing in the final. His children, he joked, often ask him why he couldn’t be famous for something more interesting, like sport. But if they’re underwhelmed, Fritz is still proud and fondly recalls his achievement. ‘It was the first time in my life that I did something for myself, I still cry when I tell the story at Barista Camp.’

◆

Ambassadors’ Club SCAE Ireland has launched an exciting new programme as Dublin gears up for World of Coffee 2016. The local chapter has created a new World of Coffee Ambassadors’ Club which will feature up to 100 of the top cafés, restaurants, hotels and bars serving coffee in the Irish capital, and support them through a range of training and marketing initiatives. Applicants were invited to a conference on 23 April with keynote speaker, Fritz Storm, where the plans for the World of Coffee Ambassadors’ Club were revealed. ‘What we’re trying to do is new,’ explained SCAE Vice President, Paul Stack. ‘The World of Coffee Ambassadors’ Club can become the genesis of something that can be rolled out around the world as a precursor to World of Coffee. Our key vision is to leave a legacy post-Dublin

2016. We want to establish Dublin as one of the world’s top destinations for quality coffee.’ Businesses applying to become members of the Ambassadors’ Club will receive two off-site training days, a one-to-one on-site training session plus three on-site audits completed by an independent auditor. Training packs will also be provided to businesses to help educate additional team members in participating outlets. Operators who complete the programme and meet the criteria set out in all audits will be promoted in a World of Coffee 2016 booklet and mobile app which will showcase Dublin’s best coffee locations. The booklet will be distributed to visitors at the event and also circulated in Ireland through media partners.

CAFÉ EUROPA | SUMMER 2015 | 49

TRENDS

THE POWER OF ONE Single serve coffee has revolutionised the way consumers prepare coffee and has helped introduce speciality coffee to a wider audience through its user-friendly capsule system, diverse selection of blends and single origin coffees, and savvy marketing campaigns. EDOUARD THOMAS, International Sensory Manager at Nestlé Nespresso, the marketleader in single serve coffee, looks at the latest trends in this rapidly growing segment. 50 | SUMMER 2015 | CAFÉ EUROPA

t has been 29 years since Nespresso pioneered the single serve segment – creating a ready-to-use, single portion coffee that would transform the way millions of coffee lovers around the world make and consume their coffee each day. The idea in the beginning was simple, yet revolutionary, enabling anyone to create the perfect cup of coffee in the home – just like a skilled barista. The parameters that the barista precisely sets were studied and reproduced in the capsule: coffee physic, freshness, dose, particle size, tamping, water temperature, extraction pressure, no channelling and so on. Since then, the sector has grown considerably, more and more companies have entered the market and Nespresso has continued to innovate, consistently delivering high quality coffee. Consumers around the world have embraced single serve and, as a result, portioned coffee has been the fastest growing segment in the industry for more than a decade.

TRENDS

In the US the National Coffee Association (NCA) has noted that consumers are ever-more satisfied with the quality and diverse choice of their single serve. While espresso-based beverages remain a strong out-of-home trend, single serve has a broader representation in the home, and the NCA found that single cup brewers are most associated with gourmet coffee, made from premium beans. The Association sees this as an opportunity for single serve to develop in speciality coffee. The New Coffee Reality Portioned coffee is the new coffee reality. Quality suppliers play an important role in introducing speciality coffee to a new audience, helping grow coffee awareness among consumers and teaching them about origins, blends and the diverse spectrum of coffee flavours.

Today more and more coffee roasters of all types – both speciality and mainstream – offer single serve solutions and the roasters who are committed to excellence are the companies who are enjoying the most success. Opting for the best at every step of the coffee value chain to create an exceptional coffee experience for your customer is what matters. By sourcing the highest quality, sustainable coffee, creating precise roast profiles adapted to every blend or single origin, roasters can help consumers create a superior cup in the home. Some critics have argued that a capsule cannot be as good as a traditionally made espresso due to extraction and freshness and it’s fair to say that, just like any other extraction method, you can find poor and high quality single serve. Companies, like Nespresso, who use aluminium as a barrier to air, humidity and light and fill capsules in an oxygen-free environment can preserve the freshness and aroma, ensuring that when a consumer brews their coffee, all the encapsulated coffee and aromas will be delivered in the cup. Benefits The ease of preparation, including cleanliness and consistency, is a clear asset for single serve. All parameters are pre-set to suit a particular coffee and deliver a specific taste profile. The coffee lover can focus on finding their own coffee preferences by navigating through the taste profiles offered. Assuming freshness is mastered (i.e. no exposure whatsoever to air, light and humidity), then the consumer can benefit from a wide aromatic diversity at home, as and when they wish, for an extended period of time. Put simply, they’re not limited by having to use up that 200g pack of washed Ethiopia Sidamo beans before they can open the pack of Colombian Huila Supremo that they’d really rather drink tomorrow morning. With single serve, consumers have the advantage of having a huge range of diversified coffees on hand, »52 CAFÉ EUROPA | SUMMER 2015 | 51

TRENDS

which are always fresh. It provides a freedom of choice based on one’s personal preferences and helps inspire greater interest in speciality coffee and accelerate the learning about origins and flavours. In terms of sustainability, using a portioned coffee system allows consumers to use a precise amount of coffee, and only use and heat the amount of water required for one cup. This precise use of resources can actually reduce the waste caused by traditional coffee preparation methods, when consumers often prepare more coffee than they wish to drink, wasting coffee, water and electricity. In the Nespresso system, for instance, the waste of high-end, rare quality coffee is minimal thanks to the performance of the system and the significantly lower dose of coffee that is required to extract one coffee compared to many other extraction methods. Almost everybody knows about single serve coffee today and this awareness will continue to grow. What is less known, is the science and art behind it all. That is to say, a lot of expertise has gone into creating high-quality single serve. Of course, a single serve system has its own rules and makes its own sensory universe. You wouldn’t compare the sensory profiles of a coffee brewed in a French Press to a Pour Over, nor would you roast and grind your coffee the same way for these two methods. By the same token, an espresso shot

Edouard Thomas 52 | SUMMER 2015 | CAFÉ EUROPA

prepared in a traditional machine and that from a single serve machine abide by different roast/grind/extraction parameters and sensory evaluations. Future Trends In the future, we expect the single serve segment to continue to grow as more consumers embrace the offering and purchase pod machines for their homes. While it is predominantly a domestic trend today, we believe it will also grow outside the home, particularly in offices, hotels, restaurants and larger catering businesses. Quality will improve also, and even small roasters will provide portioned products. As for Nespresso, we will continue to innovate to bring the highest quality coffees and new exceptional experiences to our consumers, by introducing new Grand Cru coffees in our permanent range or Limited Edition coffees to meet coffee lovers’ preferences and delight them with unique consumption moments.

◆

EDOUARD THOMAS has been a member of the SCAE Education Committee since 2012 during which time he led the creation of the Sensory modules in SCAE’s Coffee Diploma System. His responsibilities include keeping SCAE updated with the latest developments in sensory science.

SIGNPOST

15-16 June 2015 GOTHENBURG, SWEDEN | ERIKSBERSHALLEN Recosymposium.org Produced by

Held in conjunction with

worldofcoffee-nordic.com

CAFÉ EUROPA | SUMMER 2015 | 53

FIELD TRIP

Raising Coffee Quality Through Education

SCAE’s field trip to Honduras this spring highlighted how the Hondurans are committed to raising standards in coffee production. COLIN SMITH reports.

54 | SUMMER 2015 | CAFÉ EUROPA

n arrival in Honduras we were transported to our hotel in San Pedro Sula – 13 of us from eight different countries enjoyed our evening meal sponsored by ADECAFEH (the Exporters’ Association of Honduras). Our host, Maritza Midence of Highland Coffee, had organised our visit in conjunction with SCAH (the Speciality Coffee Association of Honduras) which was to prove, in the words of Veronica Keckesova: ‘the experience of a lifetime’. The destination for the next day was Lake Yojoa, set in the wonderful mountains of Western Honduras, the largest lake in Honduras, and the home of IHCAFE’s training school. IHCAFE, the coffee authorities, hosted much of our visit and arranged for Michelle Anariba to oversee any problems. The training centre provides a 36-week course in coffee knowledge for aspiring coffee farmers, which covers all aspects of the coffee process with a focus on tasting for coffee quality. The technology agronomy department deals with disease prevention through genetic study and tissue culture. Our guide for the next three days was Arnold Puz whose great knowledge, as a coffee farmer and cup taster, proved invaluable to us. We were welcomed by Carlos Pineda, Cupping Director and Mario Ordonez, Assistant General Manager, who explained

FIELD TRIP

SCAE on Tour SCAE organises a series of field trips to origin countries throughout the year. See scae.com for details of future adventures or contact Colin Smith, e: colin.smith@smithscoffee.co.uk for more information.

that the school caters for growers and exporters. Having secured EU funding, IHCAFE now boasts six regional offices and seven research centres. Honduras is the largest Central American exporter, achieving five million sacks per year from 120,000 producing families. Some 95% are small producers, who account for 70% of the crop (280,000 hectares are under coffee cultivation). They are all registered by IHCAFE – that’s one million people. IHCAFE’s strategy encompasses road building, health, education and social improvement, as well as the coffee fundamentals. Their export is worth $800m per year to the local economy. There are eight main varieties of tree grown according to area. The coffee grades are divided – 10% is standard; 60% is high grown (HG); and 30% is speciality strictly high grown (SHG), which is grown over 1200m. There are six growing regions – Copan, Montecillos, Agalta, Comayagua, El Paraiso and Opalaca. Our trip later took us to the Honduras Western Coffee (HWC) area of the Montecillos and Copan regions. Our first region to visit was Santa Barbara, which has produced Cup of Excellence winners for the last seven years. The promotion of quality through education will be the driving force for the Honduras coffee industry. So many young people

leave the industry, but they must be encouraged to learn how to prosper through better management. Research is an important part of the work. We learned about the dangers of the Coffee Bean Borer (Broca). They have developed a parasite which follows the broca into the bean and lays its own eggs to feed off the broca larva. This ‘organic’ method is becoming very popular. One of the major problems in Central America is coffee leaf rust (Roya), which is also high on the IHCAFE agenda. In the cupping room we learned from Arnold the importance of drying the parchment to a level which will produce the best oil content without water pockets which hinder flavour development in the roasted bean. Here we had our first of many cupping sessions to appreciate the variety of flavours from the different regions. After lunch it was off to El Cedral farm at 1550m, which has produced several winners in the Cup of Excellence Competition. El Cedral is a family farm run by Pedro Morenas, who grows the Pacas variety of tree. The parchment is dried on tables for 18 days to reach a level of 15% moisture. The facts about production are quite interesting, 100lb cherry produces 21lb parchment which equals 18lb of green bean. These figures help us to understand the quantities needed to maintain our coffee demand. With approximately 20% loss in roasting and some moisture loss in transport it needs 100lb of cherry to produce approximately 15lb (6.5kg) of roasted coffee. Dinner, hosted by Benjamin Paz of Comercial Exportadora San Vicente, was a traditional meal – ‘baleadas’ – in Café El Dorao on the lakeside. At breakfast in IHCAFE the next morning we were welcomed by Juan Rafael Lopez, the Director of the Institute, before visiting some of the 60ha of the site and attending a lecture on Marcala Coffee by Zoyla Moreno. All the coffee is organic and has certification with positive traceability. Rodolfo Penalba, Managing Director of COMSA (Café Organico Marcala), explained the export process. It holds Fairtrade and organic certification and, alongside the quality, it is able to upgrade the New York C price by 50c. COMSA exports 70,000 bags per year and has a wide range of honey, semi-washed and washed coffees. The organisation is also committed to the welfare of its growers providing, schools, clinics and other necessities. Our next farm visit was Finca El Sauce, run by the Madrid family in the Montecillos mountains on the edge of the Santa Barbara National Park. They grow various tree varieties, Paca, Catuaii and Pacamara at 1570m. Their quality has won the Cup of Excellence in past years. Dinner that night was fish from the lake in Sula Blanca, hosted by Inaginsa. Back at IHCAFE the next morning we had a presentation from Raphael Martinez of Cohorsil Coop, which is the oldest coop in Honduras. Like other large coops it has an important social policy, incorporating education and ethical management. The forward-looking ideals are reflective of the advancement in coffee management that is prevalent in all the farms and coops »56 CAFÉ EUROPA | SUMMER 2015 | 55

FIELD TRIP

that we visited. Cohorsil Coop aims for certification in all aspects of soil management, pest control, fertilisation, sustainability and financial stability and holds ISO 9001. Our next tasting session was very valuable, again under the guidance of Arnold. Here we tasted specific Arabica varieties and identified flavour concepts. Lempira is fruity, light with strong citric notes; Pacamara has a heavier body with hints of caramel and honey; while a Bourbon/Pacas blend produced light berry fruit tones. Honduras coffee has got speciality! Saying farewell to our hosts at IHCAFE we embarked on the long journey to Santa Rosa de Copan. The almost six-hour drive through wonderful mountainous countryside took us to the Inaginsa Dry Mill, where we learned from Walter Dunaway about moisture controls, bean quality and how a large mill operates. Inaginsa exports 400 containers (average 250 bags) per year. The next morning at The Coffee Planet & Beneficio, Santa

56 | SUMMER 2015 | CAFÉ EUROPA

Rosa, we had coffee with Peter Rodriguez, the President of the Specialty Coffee Association of Honduras and learned how the Association was focusing on education to raise the standards of Honduran coffee. SCAH’s policies insist on providing a healthy, sustainable way of life for the coffee community, with education a key factor, and the SCAH logo is used on all their products to identify them with the philosophy. Café Capucas (Cocafcal) is a research and development institution in the Copan region which won a SCAE Excellence Award for ‘Working Towards Sustainability’. Here the team look into all aspects of farming to help and expand the economy for the farmers. For example growing lemongrass will stop erosion and makes a good fertiliser, while encouraging your own beehives with a non-stinging variety (meliponas) will aid fertilisation. Café Capucas is even experimenting with dried coffee pulp to make a ‘Coffee Tea’. In a covered drying

FIELD TRIP environment they are using a rotating drying method for parchment, which is a really enterprising operation. Omar Rodriguez was our guide and over the two days we saw many schemes, picked coffee, witnessed pulping on a small machine, saw the development of fertilisers and pest controls at Cocafelol and visited a clinic provided by Fairtrade subsidy. For all of us this was a big two-day learning curve. We broke the journey back to Santa Rosa at Aruco Mills where Osman Romero and Donaldo Fiallos laid on a superb reception before we briefly looked at the large drying and milling plant. Our evening meal in

The identification of area and farm has highlighted the individuality of flavour in each area. Differentiation has become more pronounced, and the guidance provided to producers by IHCAFE, SCAH and other organisations has raised the standards significantly within the last 10 years. It seems that this has come about through the emphasis on education and development in all aspects of the trade. Thanks again to all the people who helped us in Honduras, especially Maritza Midence who, with Michelle Anariba of IHCAFE, organised such a wonderful trip.

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Santa Rosa was hosted by the Occidente Commercial Bank of Honduras. They specialise in the funding of the coffee market throughout the country. A popular way of enhancing the economy of a coffee farm is to attract tourists, educating the public in the growing and processing of the coffee. Raoul Welchez at Finca Santa Isabel has done just this. Brought to the top of the mountain, we walked down the forest trail and saw coffee growing and a great variety of natural flora and fauna. After stopping for lunch the afternoon was spent in a bird sanctuary where macaws flew freely around our heads. The evening meal at Copan was hosted by Raul Hawit of the export company CAFFEX. Sunday was a recreation day and enabled us to visit the famous ruins of the Mayan city of Copan. This was an enlightening visit into history and provided an opportunity to learn about the culture of Honduras. Our evening was at the restaurant of Flavia Cueva, Hacienda San Lucas, again hosted by IHCAFE. On returning to San Pedro Sula we visited the ICAFE Quality Control Centre. Here samples are kept of all exported coffees. They test the beans and have accredited Q Graders to taste them. Orietta Pinta gave us a guided tour, and enhanced our knowledge of Honduran coffee further. A splendid farewell party from IHCAFE and ADECAFEH concluded our trip and provided lasting Honduran memories. Commitment to Quality This very well organised trip showed us how much care is being taken to upgrade the quality of the coffee in Honduras. At all stages the focus is on improvement of the process with careful testing and analysis of the bean. The opinion of the group was that Honduras coffee is proving itself to be one of the top coffees in Central America. In the years that I have been in the industry, I can see how Honduran coffee has developed from a secondary coffee to become truly ‘speciality’. CAFÉ EUROPA | SUMMER 2015 | 57

MEMBERSHIP

Be Part of

Something Special

As a member of the Speciality Coffee Association of Europe (SCAE) you will have access to education, training, events and competitions which are designed to help you grow your career, improve your business and champion speciality coffee in your community. Join us now at scae.com and be part of a 3,000 strong membership organisation which is dedicated to ‘Inspiring Coffee Excellence’ around the world.

he Speciality Coffee Association of Europe (SCAE) sits at the very heart of the coffee community, where thousands of coffee professionals and enthusiasts can share their wealth of knowledge and experience with one another. Everything we do at SCAE is focused on ‘Inspiring Coffee Excellence’ through innovation, education, research and, most importantly, communication. Our vision is to bring speciality coffee to the world, to educate consumers on this most fascinating beverage for the benefit of every level in the supply chain, all while helping to ensure the long-term sustainability of our industry. As a non-profit membership association, SCAE has established an enormous network of coffee lovers and industry professionals across more than 90 countries worldwide, with many also working through a national chapter that offers a programme of coffee events, training workshops, competitions and social activities on a local level. On the international stage, which is also served by a worldwide network of Authorised SCAE Trainers (ASTs), we regularly host training days and workshops as part of our wellestablished Coffee Diploma System. We also offer networking events, field trips to origin countries, and our annual World of Coffee event, which brings together thousands of visitors, exhibitors and competitors from all over the world to take note of the latest trends in coffee innovation, as well as to witness the exciting spectacle of the World Coffee Championships. Membership Options There are a series of membership packages tailored to suit your needs – whether you are a business, a coffee professional or a consumer with a passion for coffee.

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COMPANY MEMBERSHIP Company membership is open to all companies serving the coffee community including growers, importers, roasters, coffee bars, charities, training schools, distributors, publishers, consultancies and so on. Benefits include: • A welcome pack with SCAE personalised certificate, badge and stickers • Subscription to Café Europa, SCAE’s quarterly print and digital magazine • Monthly SCAE newsletter • Invites to coffee field trips (cost applicable) • Invitations to events from SCAE HQ or local chapters • Discounts on SCAE Coffee Diploma System certificates • Discount of 10% on SCAE merchandise • Eligibility to enter and/or judge competitions • Discounts on exhibiting at SCAE’s annual World of Coffee events • Free entry to World of Coffee events (if registered before deadline) and access to exclusive members lounge at the event • Access to the members-only section at scae.com • Inclusion in our online membership directory at scae.com • Ability to vote in elections for local chapter and SCAE Board • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup and Global Coffee Review, with further discounts offered once the half-year subscription has expired • Six-month subscription to bi-monthly Roast magazine (if ‘Roaster’ is selected on application form) • Handmade mahogany plaque, personalised with company name • Use of SCAE member logo on your website and company stationery • Ability to hold AST licence (once relevant training complete) • Promotion of AST courses on SCAE website • Referral incentive per new member (excluding Consumer/ Coffee Lover) • 10% discount off advertising rates in SCAE media pack

MEMBERSHIP Membership packages are based on size of annual turnover. They are: Small Business Turnover: Less than €1m Annual membership fee: €175/£150 Benefits: As above, plus a second membership for one other member of your team who will also receive all benefits, excluding the ability to vote. Medium Business Turnover: €1m-€3m Annual membership fee: €350/£300 Benefits: As above, plus one additional handmade mahogany plaque and two secondary members who will also receive all benefits, excluding the ability to vote. Large Business Turnover: €3-€10m Annual membership fee: €750/£650 Benefits: As above, plus two additional handmade mahogany plaques and four secondary members who will also receive all benefits, excluding the ability to vote. Corporate Business Turnover: Over €10m Annual membership fee: €1,000/£850 Benefits: As above, plus three additional handmade mahogany plaques and 10 secondary members who will also receive all benefits, excluding the ability to vote. PROFESSIONAL INDIVIDUAL Professional individual membership is open to individuals who work in the coffee industry but do not require company membership. This includes all Authorised SCAE Trainers. Annual membership fee: €150/£130 Benefits: • A welcome pack with SCAE personalised certificate, badge and stickers • Subscription to Café Europa, SCAE’s quarterly print and digital magazine • Monthly SCAE newsletter • Invites to coffee field trips (cost applicable) • Invitations to events from SCAE HQ or local chapters • Discounts on SCAE Coffee Diploma System certificates • Discount of 10% on SCAE merchandise • Eligibility to enter and/or judge competitions • Discounts on exhibiting at SCAE’s annual World of Coffee events • Free entry to World of Coffee events (if registered before deadline) and access to exclusive members lounge at the event • Access to the members-only section at scae.com • Inclusion in our online membership directory at scae.com • Ability to vote in elections for local chapter and SCAE Board • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup and Global Coffee Review, with further discounts offered once the half-year subscription has expired • Six-month subscription to bi-monthly Roast magazine (if ‘Roaster’ is selected on application form) • Handmade mahogany plaque, personalised with name • Use of SCAE member logo on your website and company stationery • Ability to hold AST licence (once relevant training complete) • Promotion of AST courses on SCAE website • Referral incentive per new member (excluding Consumer/ Coffee Lover)

BARISTA Barista membership is open to individuals who prepare and serve coffee. Annual membership fee: €75/£65 Benefits: • A welcome pack with SCAE personalised certificate, badge and stickers • Subscription to Café Europa, SCAE’s quarterly print and digital magazine • Monthly SCAE newsletter • Invites to coffee field trips (cost applicable) • Invitations to events from SCAE HQ or local chapters • Discounts on SCAE Coffee Diploma System certificates • Discount of 10% on SCAE merchandise • Eligibility to enter and/or judge competitions • Discounts on exhibiting at SCAE’s annual World of Coffee events • Free entry to World of Coffee events (if registered before deadline) and access to exclusive members lounge at the event • Access to the members-only section at scae.com • Inclusion in our online membership directory at scae.com • Ability to vote in elections for local chapter and SCAE Board • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup and Global Coffee Review, with further discounts offered once the half-year subscription has expired • Invitation to join the Barista Guild of Europe and SCAE member discount CONSUMER/COFFEE LOVER This is SCAE’s entry level subscription for those who enjoy coffee but are not commercially involved in the speciality coffee industry. Annual membership fee: €30/£25 Benefits: • Welcome pack including SCAE personalised certificate, badge and stickers • Subscription to Café Europa, SCAE’s quarterly print and digital magazine • Monthly SCAE newsletter • Invitations to coffee field trips (cost applicable) • Invitations to events from SCAE HQ or local chapter • Free entry to World of Coffee events (if registered before deadline) and access to exclusive Members Lounge at the event. »60 CAFÉ EUROPA | SUMMER 2015 | 59

MEMBERSHIP

APPLICATION FORM 3 Easy Steps to Join SCAE today Complete the application form (below) or online at www.scae.com How to Pay: SCAE will send you an invoice with payment instructions for inter-bank transfer or to pay by card Please call the SCAE team on +44 (0) 1245 426060 if you have any questions.

Send the completed form by: Email: membership@scae.com Fax: +44 (0) 1245 426080 or

Post to: Speciality Coffee Association of Europe Oak Lodge Farm, Leighams Road, Bicknacre Chelmsford, Essex CM3 4HF, UK Please enter details clearly in CAPITAL LETTERS using black ink. First Name

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(VAT @ 20% will be added where applicable) Annual Membership Rates For 2015 (VAT @ 20% will be added where applicable) Membership Category Rates Category (Please tick one only) Consumer Coffee Lover (consumer) €30 / £25 Barista

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€150 / £130

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SIGN UP FOR 2 YEARS MEMBERSHIP AND RECEIVE 10% DISCOUNT OFF YOUR JOINING FEE TODAY, OR SIGN UP FOR 3 YEARS AND SAVE 20%. Select one only:

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Shop with SCAE

SIGNPOST

Visit the SCAE Shop at the Nordic World of Coffee where you can buy a range of coffee books, equipment and merchandise at great prices. For an added bonus, SCAE members can avail of a 10% discount. If you can’t make it to World of Coffee, don’t worry, you can shop online at scae.com. 1.

The SCAE Shop collection includes (1.) SCAE ‘Aeropress Bundle’ (2.) Le Nez du Café, available with six or 36 aromas (3.) V60 Dripper (4.) VST filters (5.) SCAE ‘Dripper Bundle’ (6.) Refractometer (7.) Chemex 3-6 cup with wooden collar (8.+9.) SCAA Handbooks

Buy Online You can access the SCAE Shop through our website at www.scae.com where you’ll find full listings of our products and pricing. All shipping is calculated at point of order and is dependent on your location and the size of your order. Please send any enquires to sales@scae.com.

SAVE THE DATE C O F F E E D I P L O M A

16 - 18 JUNE 2015 www.scae.com | info@scae.com GOTHENBURG, SWEDEN CAFÉ EUROPA | SUMMER 2015 | 61

QjA

CHARLES PRAGER

Café Europa’s founding Editor and, most recently, Advertising Manager, CHARLES PRAGER, retires this summer following 60 issues and 17 years with the magazine. We caught up with him for a quick chat before we bid him ‘adieu’. When and how did Café Europa originate? Just after SCAE started, there was a board meeting in London, I think in July 1998 and Alf Kramer proposed launching a SCAE newsletter in time for the first ‘Norwegian Championship in Barista Art and Craftsmanship’ a little over a month ahead in September. So we were pressed for time. As it happened, I was the only Information Committee member present, so the job of editor, happily for me, dropped into my lap!

What was the vision for the magazine? the globe, and of coffee’s native habitats. All are under The same as SCAE’s: To inform, educate, and train threat. There’s still time to save them and that is our people – and to inspire them. We wanted to A new generation biggest challenge. But the issue of sustainability encourage people to join us in building a better is now coming to the fore is one in which coffee has shown remarkable coffee world. leadership, in responding to criticism with in SCAE and in the speciality action, and in educating consumers. This How have Café Europa and SCAE evolved coffee world at large. We are needs to be reinforced, and the coffee world over the last 17 years? a powerful force for good, can help show the way for other sectors. Small beginnings – what started as an idea became a conversation, and then a meeting, and we’ve become world What is your fondest memory from your time and then a small association with less than leaders at what with Café Europa? 100 members. We were starting from scratch. we do. The people. The learning. The coffee. The friendships. We were an enthusiastic ‘Athenian’ democracy. The enthusiasm. The creativity. The unselfish attitude Board meetings were open to all, and everything – demonstrated at so many levels, not least in the everything! – was done on a volunteer basis (even today, ethical initiatives. we still rely a good deal on volunteers). It was creative and exciting, and there were successes and, of course, stumbles along the way. The big change has come from What are your plans following your retirement from the the steady efforts that have brought us to where we are today. magazine? We’ve grown, we’ve created a centre for coffee excellence and I’ll be taking time off to take stock of things and then direct my training, and we’ve steadily professionalised. A new generation is energies accordingly. Besides travel, photography, reading, writing, now coming to the fore in SCAE and in the speciality coffee world films, art, exploring and simply dawdling, there are projects dear to at large. We are a powerful force for good, and we’ve become my heart that I want to pursue, both in coffee and on other fronts. world leaders at what we do. What coffee will you drink to celebrate your retirement? It’s more a question of where. There’s nothing I’d like better than How has the speciality coffee industry changed in Europe and to have a few espressos in Bologna, where my lifelong love of worldwide during that period? The short answer is, ‘beyond all recognition and beyond all coffee began, or on Piazza Navona in Rome, where I would meet expectations’. Some 30 years ago or more, when I first started with a group of friends on summer evenings talking long hours writing about coffee, there was an acknowledged problem over espressos, sambucas and beers. But wherever I celebrate, hanging over its future. Among the young, coffee was seen as it has to be an espresso. It would also be handy to be 19 again! an old person’s drink! The future was a question mark. If only the Chinese would drink coffee, we dreamed. Now, in the global The team at SCAE and Café Europa would like village, coffee is everywhere, and speciality coffee is what leads the to express our sincere gratitude to Charles way. People are graduating from universities and looking to build for all his hard work, dedication and support their future in the coffee industry. And this is just the beginning. over the last 17 years. Without his vision, How would you like to see the industry progress in the future? Café Europa would not be celebrating While I expect continued progress in quality and social 60 issues of coffee inspiration. responsibility in the sector, the overarching issue is sustainability – of the environment, the communities that grow the coffee across

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