june 2015

June 2015Vol. XXVIII No. 6

ConneCt. Grow. ProsPer!

page 10

This Month:8 Roasters Rock —

Growing Up

12 Commercial Brewing Systems

20 OCS Survival Strategies — Pricing for Profit

Water Filtration

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W I L B U R C U R T I S C O M PA N Y, L O S A N G E L E S C A | 8 0 0 - 4 2 1 - 6 1 5 0 | W I L B U R C U R T I S . C O M | @ W i l b u r C u r t i s C o

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Perfecting the art of brewing since 1941

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“Co� ee prices are changing...and operators are directly impacted.

At Curtis we o� er brewing and holding solutions that help you get the most out of your co� ee program. Today, quality and e� ciency are critical, and we can provide you the tools to help maintain and increase your beverage margins.

Give us a call. . . let’s continue the conversation.”

18543 Outlook Cat v5 CT.indd 1 5/18/15 1:20 PM

W I L B U R C U R T I S C O M PA N Y, L O S A N G E L E S C A | 8 0 0 - 4 2 1 - 6 1 5 0 | W I L B U R C U R T I S . C O M | @ W i l b u r C u r t i s C o

M E E T T H E F A C E O F C O F F E E

EXPER IENCE

From decanter and batch brew systems,to refreshing iced tea brewers and specialty drink dispensers...

Curtis has your beverage program covered.

Perfecting the art of brewing since 1941

A N D T H E CO M PA NY TO H A N D L E A L L YO U R B E V E R AG E N E E D S.

“Co� ee prices are changing...and operators are directly impacted.

At Curtis we o� er brewing and holding solutions that help you get the most out of your co� ee program. Today, quality and e� ciency are critical, and we can provide you the tools to help maintain and increase your beverage margins.

Give us a call. . . let’s continue the conversation.”

18543 Outlook Cat v5 CT.indd 1 5/18/15 1:20 PM

Quality never goes out of fashion. Maybe that’s one of the reasons we’re trusted by some of the best names in the business. They all trust us to do one thing – deliver the highest quality coffee bag solutions on time, every time.

Our ability to meet your needs stems from our continuing commitment to Technology & Innovation, Materials & Degassing Valves, Packaging Equipment, and Service & Support.

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Be bold – let Fres-co help your coffee bag make a fashion statement about your coffee.For more information on our innovative packaging solutions, call 215.721.2966.

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6 The ViewThe Power of a Question

6 Calendar

8 Roasters Rock

10 Connecting the DotsWater Filtration - Saving Money and Headaches

12 Connecting the DotsCommercial Brewing Systems

14 Coffee Service CornerNama Oneshow Does Not Disappoint

16 Producer ProfileColombia: Buenavista

18The By-product of Crowd Funding

The Market is Talking To Us...But is Anyone Listening?

20 OCS Survival StrategiesPricing for Profit

22 Show ListingsCoffee Fest Chicago

23 Java JiveCoffee as a Nutrient

23Coffee Nerd

Does Coffee Brewing Have Anything to Do With Chemistry?

24 Newsbites

26 Ad Index

Feature

Cont

ents

12 Connecting the Dots:Commercial Brewing Systems

20 OCS Survival Strategies Pricing Strategy for Success

8 Roasters Rock — Growing Up

Water Filtration - Saving Money and Headaches

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June 2015

ConneCt. Grow. ProsPer!

WHO We ARe Professional Memberships

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Mailing InfoMail: HNCT, LLC, 25525 77th Ave SWVashon, WA 98070Phone: 206.686.7378Fax: 866.373.0392Web: www.coffeetalk.com

DisclaimerCoffeeTalk does not assume the responsibility for validity of claims made for advertised products and services. We reserve the right to reject any advertising. Although we support copyrights and trademarks, we generally do not include copyright and trademark symbols in our news stories and columns.Postmaster: Send address changes to HNCT, LLC, 25525 77th Ave SW, Vashon, WA 98070Subscription: The cost of a subscription in the U.S. is $47.50 per year; in Canada, the cost is $72.00. Free to qualified industry professionals. Non-qualified requests may be rejected. Publisher reserves the right to limit the number of free subscriptions. For subscription inquiries, please call 206.686.7378 x1 or subscribe online at www.CoffeeTalk.com.Copyright © 2015, HNCT, LLC, All Rights Reserved

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Professional Memberships

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2014 Employer Health Benefi ts Survey, The Henry J. Kaiser Family Foundation, September 10, 2014. 2One Day PaySM is available for most properly documented, individual claims submitted online through Afl ac SmartClaim® by 3 PM ET. Afl ac SmartClaim® not available on the following: Short Term Disability (excluding Accident and Sickness Riders), Life, Vision, Dental, Medicare Supplement, Long Term Care/Home Health Care, Afl ac Plus Rider and Group policies. Individual Company Statistic, 2015. 3Eastbridge Consulting Group, U.S. Worksite/Voluntary Sales Report. Carrier Results for 2002-2014. Avon, CT.

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June 2015

Calendar

Kerri Goodman The View

Do you know the ONLY thing you can incontrovertibly count on? Change. In fact, constant change is emerging as the

new “normal.” And who will succeed in this new normal? That’s easy, those that embrace change as an opportunity to learn, to grow. Well who in the heck does that? Apparently it is wealthy, successful people according to Tom Corley in his book, Rich Habits – The Daily Success Habits of Wealthy Individuals. Yup, I was sucked into this article from a Facebook post. (Never underestimate the power of Social Media as well!)

I may not be a self-made millionaire, but I do love to ask questions, and I love to learn. And maybe someday I would LIKE to be one of those. Thus I just had to know what the 83 questions were.

I was excited to learn that according to his study, “Typically, immediately upon waking, self-made millionaires would find a quiet space and think for about 15 to 30 minutes.” Every morning I do this very thing… I wakeup Ryan, knowing it will take 20 minutes for my 12-year old to work his way out of bed and down the stairs, and I head into the kitchen to make a beautiful cup of coffee. The next 40 minutes or so are some of my favorite minutes in my day. I start with the news

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

The Power of a Question

and Facebook just for a quick glance at the world to make sure no earth-shattering changes have happened while I slept. Then it’s time to just think about “what-ifs,” and “maybe I shoulds.” Some days it is work-focused questions, others it is family.

It is not for very long, as Ryan soon joins me for breakfast and usually some interesting discussion for another 20 minutes keeps us both questioning and exploring interesting things. Then he is off to school and I am off to work. It wasn’t until I was writing this article that I even realized just how important that first forty-five minutes of the day is to me and that maybe, just maybe, that is contributing to my “success.”

Back to Tom Corley’s article - What are the rich, successful, self-made millionaires “thinking” about for their first 30 minutes? They are questioning. Everything. From their career objectives to finances, family, friends, business relationships, health, and charity, they ask of themselves things like:

CareerHow can I increase my value to my clients, customers or my employer? Do I work hard enough? Am I lazy? What am I really good at? What am I really bad at? Does my job make me happy?

FinanceDo I spend too much money? How much will I need to retire on? How much do I actually spend each month? Should I create a budget? Should I revise my budget?

FamilyCan I work less and spend more time with my family? Are we spoiling our kids? How can I improve my relationship with my spouse, my kids?

143090 Vitamix (Commercial) – Aha "Smoothie" – Coffee Talk FP ad

App: InDesign CS6 Trim: 10.5" (w) x 14" (h) Pubs: Coffee TalkArtist: cd Live: 10" (w) x 13.5" (h)Proof #: 1 Bleed: 10.75" (w) x 14.25" (h)Scale: 100%Color: 4/C Fonts: Gotham

A Vitamix Aha: blended perfection again and again.The Quiet One® is engineered to create smoother, quieter blends and global consistency acrossthousands of locations. That’s why one of the world’s largest beverage chains chose us to help

them save time, save money and help grow their business. Vitamix. Engineered to change your life. Let us help your business at vitamix.com/commercial.

June 5-7 Coffee Fest Chicago, Chicago, IL USA

June 10-12 Tea & Coffee World Cup Asia Exhibition & Symposium, Ho Chi Minh, Vietnam

June 16-18 SCAE World of Coffee, Gothenburg, Sweden

June 28-30 Fancy Food Show, New York , NY USA

July 2-4 Café Show China, San Yuanqiao, Beijing

August 27-30 Roaster's Guild Retreat, Delavan, WI USA

September 10-14 Let's Talk Coffee, Brazil

September 24-26 Wine and Gourmet Japan, Tokyo, Japan

September 24-26 Eu'Vend & Cofeena, Cologne, Germany

September 26-27 Coffee & Chocolate Expo, San Juan, Puerto Rico

Septermber 28-30 Pack Expo, Las Vegas, NV USA

FriendsDo I have as many friends as I should? Do I spend enough time with the friends I have? Is my work interfering too much with my social life?

Business RelationshipsWhat can I do to improve my business relationships? Am I staying in touch enough with my key customers, clients? Do my customers/clients like me? Do they think I do a good job?

HealthAm I exercising enough? Should I get a physical? Do I get enough sleep?

HappinessAm I happy? How can I eliminate those things that are making me unhappy? Is my family happy? Are my employees or staff happy? How can I make myself happier? What is happiness? Will I ever be happy? What’s making me so happy?

CharityHow can I best help my community? Should I contribute more money to my school or church? Who can I help?

When I take the time to stop and think about this, it really does make sense. Frankly, if you never ask the question, how are you ever going to find an answer?

If you would like to see all 83 questions, here is the link: http://www.moneytalksnews.com/how-self-made-millionaires-think/?all=1

143090 Vitamix (Commercial) – Aha "Smoothie" – Coffee Talk FP ad

App: InDesign CS6 Trim: 10.5" (w) x 14" (h) Pubs: Coffee TalkArtist: cd Live: 10" (w) x 13.5" (h)Proof #: 1 Bleed: 10.75" (w) x 14.25" (h)Scale: 100%Color: 4/C Fonts: Gotham

A Vitamix Aha: blended perfection again and again.The Quiet One® is engineered to create smoother, quieter blends and global consistency acrossthousands of locations. That’s why one of the world’s largest beverage chains chose us to help

them save time, save money and help grow their business. Vitamix. Engineered to change your life. Let us help your business at vitamix.com/commercial.

8

June 2015

for your exit at the top that sets you and your kids up for life. This requires an artisanal skill all its own in the art called business planning.

So if you made it to stage 1 mentioned earlier, there is a good chance you are now stuck. It is time to get to stage 2: Planned prosperity. This will

require you to think differently or get someone who can do that for you. If you do not already have a partner that

is the ‘business mind’ of the company you should get one. A common way to do this is to organize

an advisory board made up of friends, family, customers, and outsiders that care about you

and your success. The only requirement to be on your board is to give honest input and

be willing to help you achieve the goals once they are set. If they are just there to be ‘yes-men’ then you have the wrong people.

Steps to Stage 2:1) Get your business mind to work. You can hire a partner, seat a board, retain a consultant or use some other method to get an outside viewpoint.

2) Make task one of your panel to help you decide what your company wants to be when it grows up.a. Pros and cons of going big or staying small.

b. Figure out what success looks like to you and become comfortable with

it.c. Set a financial ‘done’ number so

you know when you made it.

3) Use the expertise of the advisors to design a plan that will get you to ‘done’.

a. Then plan will be specific, accountable and obtainable.

b. The plan will have benchmarks, milestones and reviews.

4) Choose to make it happen.a. Just like you got to stage 1, your tenacity, drive and passion

should get you to stage 2.b. If you are not a good project manager, people manager, or lack

the skills to get any part of the plan done, hire the right people to do it. (This should be part of planning as well.)

Business is NOT a choice between ‘being true to the art’ and ‘selling out.’ It is a decision to make your company work for you instead of you working for your company. If you believe in the end goal then you are being true to yourself.

Rocky Rhodes is an 18 year coffee veteran, roaster, and Q-Grader Instructor, and his mission now is to transform the coffee supply chain and make sweeping differences in the lives of those that produce the green coffee. Rocky can be reached at [email protected]

Rocky Rhodes Roasters RockGRoWING UP

Photo by Trish Rothgeb

You are passionate about coffee. You studied everything you could study. You called your first couple of jobs in coffee your ‘apprenticeship’ for starting your own business. You found some seed

money. You found a location. You opened your doors and created a little slice of specialty coffee heaven in your neighborhood.

If this describes you, congratulations! You made it to stage 1 of your business. If you are not here yet, you probably will be, so read on to look into the future. But be warned; this article might tick you off.

This is probably not news to those already committed to a lease, but to everyone else: News Flash! Passionate coffee people are not by default good business people! Passion has on many occasions flown in the face of good business practices. The artisanal coffee guy / gal does not care about the mundane and icky practice of looking at the bottom line and making a profit because they have works of art to roast and brew. The business will just take care of itself! Right?

Unfortunately that is what a lot of small business people think, and how they treat their business. But with a proper amount of ‘evil capitalism’ the company could be set to do some wonderful things. But there is something you must do first:

Decide on what you want to be when you grow up.

From humble beginnings, little companies like Starbucks (SBUX) and Green Mountain (GMCR) had a goal of being big players in business. It may not have started that way though. There were battles among the inner circles to ‘stay true to the art’ or find a willing market and go big. Either choice is a good one. You need to start thinking about your choice, because you should make it and be ready to do everything possible to get where you want to go.

Why not do both? Examples of this working out well are few and far between. Most do not succeed because the business models are at odds with each other. ‘Big’ wants industrial space and manufacturing lines. ‘Artisanal’ wants a great retail location and a small batch roaster. They are just two separate business models. There are a few examples of successful ‘small’ scaling up: Intelligencia, Stumptown, and Blue Bottle come to mind but none of them are ‘huge’ and yet the Artisanal world egotistically and jealously call them ‘sell outs.’ Some big guys invest in specialty: Farmer Brothers buys Coffee Bean International, and the same people whisper that they are trying to be something they are not.

To all those that look at these companies and see something other than beautiful success stories: Get over yourselves! What do YOU want to be when you grow up? Financially you had better AT LEAST say that it will fund your retirement by 65 or you are just creating a job for yourself for the rest of your life. You really should be wearing a business hat from time to time and plan

10

June 2015

Water filtration is the lynchpin of flavor in the coffee industry. Without the PROPER water all the expensive coffee brewing equipment will deliver flavor profile that fails to live up to the expectations of the buyer and the manufacturer, and most important to all, the customer.

Coffee equipment manufacturers and growers are pushing the science of brewing to a true art form. Parameters have emerged, such as: temperature stability, contact variability, contact time, grind particle size, spray head design, and so many unseen characteristics achieved at the grower level. All these incredible efforts designed to create the perfect cup are meaningless if the chemistry of the water doesn’t allow for flavor and aroma extraction.

The mineral balance in water reacts with compounds in coffee to create specific extraction results, similar to how specific flavor and aroma characteristics only exhibit at a very specific temperature. A variation of as little as 1 to 3 ppm can be detected in the quality of the brewed product.

Flavor may be the reason customers prefer one coffee shop to another, but equipment protection and maintenance cost or reliability may be the primary driver to the café owner. PROPER water treatment will give you both.

PROPER water treatment always begins with a water analysis at the site of drink preparation.

The type of water treatment bought depends on the source water and the desires of the operator for primary concerns. The best water (in a simplified form) will have parameters closely matching 150 ppm total dissolved solids (ppm), 30 ppm of alkalinity, and 4.5 grains of hardness and a neutral to slightly basic pH. Parameters matching these will provide for superior flavor and aroma extraction and also reduce/eliminate equipment scale and corrosion.

Water with lower mineral content will over-extract and exhibit astringency in the cup that is undesirable and may also be corrosive, such as using a reverse osmosis system without pacifying the water through a calcite filter after the membrane.

Water with high mineral content under-extracts as the mineral concentration inhibits flavor. Depending on the minerals, this can result in scale buildup and high equipment repairs cost and annoyance issues.

Equipment protection and scale control in low mineral-content water requires nothing more than good carbon filtration to control chlorine/chlorine and ammonia (chloramine) and their by-products that cause flavor taints and corrosion, but to preserve flavor low mineral-content water requires reformulation to avoid over-extraction. Filtration methods utilizing acid/hydrogen addition or salt softening are unnecessary and may cause corrosion and spoil flavor.

Equipment protection in high mineral-content water can be achieved with softeners (replacing calcium with salt,) acid additive filters (enabling scale to stay in solution by lowering the water’s pH,) sequestering filters (reducing scale’s ability to adhere to metallic parts by coating with chemical additives,) reverse osmosis (separation of water from the minerals) and most recently nucleation assisted crystallization (preforming scale before it reaches the boiler.) All of these methods present their own set of secondary issues; flavor stabilization is not achieved with any one of these processes alone.

Saving Money and Headaches

11

Everpure Water Filtersby Pentair Everpure/Shurfloeverpure.com | 800.942.1153

Pentair® offers a variety of Everpure®-branded water filters to fit the needs of your equipment based upon your water conditions. The right filter will save you time and expense on equipment maintenance, ask us. Whether removing chlorine or chloramines, using the right filter provides you with great quality tasting water!

ScaleGard HP Reverse Osmosis Systemby 3M Purification Incorporated3MFoodservice.com | 203.238.8974

The ScaleGard HP Reverse Osmosis System reduces chloramines and minerals from incoming water to help protect equipment from corrosion and hard scale build-up. The system allows the end user to blend in the perfect amount of minerals for Recipe Quality WaterTM. Self diagnostics help ensure the system is working properly.

SMF CoffeePROby Selecto, Inc.selectoinc.com | 678.697.5519

Water is 99% of coffee's ingredients and a key to bringing out different flavors from the coffee bean. Selecto tastefully crafted innovation ensures the rich flavor your customers expect and protects your brand, equipment, and profits. CoffeePRO removes bad odor and reduces scale build-up while avoiding equipment downtime.

Filtration by Flojetby Xylem Inc.foodservice.xylem.com | 914.323.5700

Filtration by Flojet's integrated membrane pre-activated carbon technology improves water taste and appearance, protecting dispense equipment and mitigating health concerns. The system removes chlorine/chloramine odor and taste by leveraging carbon block technology, proven to have more than four times the capacity to remove unwanted water characteristics as competitive precoat filters.

Purity C and Purity STby Mavea, LLCmavea.com | 847.429.0510

MAVEA was developed to target the hardness that causes scale in equipment; it leaves in the minerals that improve taste and aroma. The Mavea system with an adjustable by-pass can selectively remove certain dissolved minerals from the water that cause problems like bad taste and odor.

'OP' series reverse osmois/mineral addition systemsby OptiPure

optipurewater.com | 800.333.2556

The 'OP' series water treatment systems utilize reverse osmosis (RO) to remove > 97% of the total dissolved solids (TDS) from water. Then a balance of minerals is naturally dissolved into the RO water to provide TDS with 'Optimized' water characteristics for espresso

and coffee.

3i or BluV by PHSIby Pure Water Technologypurewatertechsla.com | 504.331.8393

We provide seamless filtered or purified water delivery to automatic commercial coffee Brewers and ice makers. We can also custom engineer water delivery systems for commericial applications for restaurants and cafes.

WaterChef® U9000 Premium Under-Sink Water Filtration Systemby WaterChef® Premium Water Filtrationwaterchef.com | 800.879.8909

WaterChef® Premium Water Filtration is the smarter way to reduce a broad range of common tap water contaminants, eliminate the waste and expense of plastic bottles and small water filter cartridges, and improve the quality and taste of your drinking water (as well as your favorite recipes, coffees and teas.)

12

June 2015

There was a time in the not-so-distant past when the word “batch brewer” and “quality coffee” rarely shared the same sentence. Today, however, the word is out – you can have the best of both worlds. A dialed-in batch brewer with fresh and lively beans can solve a myriad of coffee shop woes. Here are a few reasons to rethink your drip system as something that can elevate your customer’s coffee experience, rather than compromise it.

The CoffeeConsistency: Built to be dependable and reliable, commercial coffee brewers do not leave variables such as water temperature and other recipe parameters to chance. Advanced programming capabilities that control water temperature, water flow rates, and pulsing sequences produce predictable results every time

Control: You have the power to set the parameters to your coffee’s specific wishes. If you want to take it to the next level by manipulating flow rates and pulsing sequences, batch brewers are happy to oblige without deviation. Set your brew size, temperature, and whatever else you need in order to customize your coffee program.

The Customer ExperienceSpeed of Service: Batch brew as much or as little as you need to serve the customer quickly and reduce waste.

Aesthetics: Times have changed and so have brewers. There are so many brewers on the market now that serve as a compliment to your cafe, even as a showpiece. Quality is not only felt but seen, and the brewers of the future will surely keep aesthetics at the top of the priority list.

Brew what you want when you want: Want to offer 15 different coffees at any given time? By-the-cup brewers can accommodate even the lengthiest of coffee menus at the press of a button. Decaf and seasonal offerings can often be wasted if made in excessive amounts, but a by-the-cup system will save that waste while also boasting a fresher product for your customer.

InnovationAdvancements in Technology: By embracing mechanical brewing, you’re also advocating for technological advancement. Much has been accomplished in the world of coffee extraction through technology and engineering; whether it’s lime-resistant components to keep your system running strong, energy saving features for optimal performance while minimizing your energy footprint, or updatable software that keeps you always ahead of the curve.

Coffee Freshness: Managing freshness after brewing is a critical component to any coffee program. At-a-glance digital systems on dispensers make it easy to know when it’s time to brew more coffee.

OperationEase of Use: Investing in equipment is an investment in a tool, and that tool should integrate seamlessly into your operations. A good brewer will be designed for easy and intuitive operation, maintenance, and cleaning. Because when it’s time to work, you need a frill-free zone.

Does its job so you can do yours: The more efficiently your machine works, the more efficiently you can work.

When looking at commercial coffee brewing equipment, it is important to do your homework. Make sure the coffee brewer can meet your needs today as well as in the future. Other important factors to take into consideration include:

• Numberofcupsperhour• Weightoftheequipmentwhenthewatertankanddispensersarefulltoensurethecounteritwillbeplacedoncanholdtheweight• ElectricalSupplyRequirements–Volts,amps,phase,heatingconfiguration,wire,watts• Dimensions• WaterSupplyRequirements–Waterconnector,waterpressure,minimumflowrate• Waterfiltrationsystem

Thermal Brewerby Bloomfieldbloomfieldworldwide.com | 314.678.6336

Volume brewing has never been easier! Bloomfield's traditional thermal brewers are perfect for high volume operations. With the superior spray head design, 2 brew volumes and fast access to components this brewer is the staple for commercial brewing. High quality meets simplicity.

Gemini® with IntelliFreshTM

by Curtiswilburcurtis.com | 800.421.6150

Simplify brewing and serving high volumes of fresh coffee at the perfect temperature. IntelliFreshTM (IF) technology maintains coffee's ideal freshness and temperature throughout the dispensing cycle by enveloping the satellite servers with pulses of gentle heat. These pulses keep the coffee at a consistent temperature while maintaining coffee's chemical structure.

Top Reasons To Take A New Look At Commercial Drip Coffee Brewing Equipment

13

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14

June 2015

Ken Shea

Coffee Service CornerNAMA oNESHoW DoES NoT DISAPPoINT

For the nearly 5,000 attendees at the NAMA OneShow recently concluded in Las Vegas, there were ample Coffee Service booths to peruse and ample education sessions in which to learn and exchange

ideas. Much of the sustainability interest that was prevalent at the Coffee, Tea, and Water show carried through to OneShow.

In a post-event meeting with Dean Gilland, NAMA’s VP of sales, said, “Once again the NAMA OneShow brought operators and suppliers together to showcase the latest products and equipment for the Coffee Channel. Technology is exploding….allowing the equipment manufacturers to provide more efficient brewers with features that allow consumers to customize their cup of coffee along with other beverages. Regional, national and local roasters also continue to meet evolving operator demands, allowing them to offer more unique roasts and packaging to the consumer including the group we recognize as ‘millennials.’ All of this adds up to continued excitement and opportunities for all of us involved in this unique beverage called coffee.”

As Dean commented, there were a multitude of new products and delivery systems that are meeting today’s evolving industry needs. From an operator perspective, two items stood out to me.

The first standout item was the LaVit point-of-use chilled water and product delivery system being showcased at the MTN/LaVit booth. The system had been in development for almost 5 years and the result was spectacular, with the unit providing filtered still and sparkling water that can be consumed straight or in combination with an interesting array of tasty rigid, cup style beverages.

During our Specialty Beverage session and in the research process leading up to it, I spoke with a number of operators who were already providing bottled sparkling water and expanding their menus with more water soluble flavor sticks, etc. Most operators experience the seasonal downturn of dollar volume with the onset of warmer months and are eager to find profit-builders during this time.

The LaVit unit is a handsome, intuitive system that fits comfortably on the counter-top beneath cabinetry. And the CO2 bottle change-out does not appear to be too onerous. Include the ability to add a wide array of healthy, flavorful drinks and that adds up to a winner.

Speaking of drinks, the LaVit folks already have more than a dozen drink varieties contained within 100% recyclable aluminum capsules. The ability to have these drinks still or carbonated expands the options.

With existing POU water systems already commanding a monthly rental, this combo unit should also demand a nice recurring revenue stream. With

the rental potentially satisfying the full return on the asset investment, the product sales would all be accretive. I hear that the first container will hopefully be arriving sometime by July. For more information see www.drinklavit.com.

The next item of particular interest to me was a hopper-based presentation concept as presented by Karen Cebreros, a well-recognized “greenie” who was among the very first to bring sustainably grown coffee into the states.

While Karen was representing a nice hopper-based brewer company, the “hook” was a concept being presented as an “Organic Coffee House in a Box.” The concept begins with high-quality whole bean coffees, badged as Certified Organic, Rainforest Alliance, Fair Trade, and in Karen’s case, the products would all be sourced from farms owned and operated by women. The operator would then present to the prospective coffee service account a single-cup solution that centers on social responsibility coupled with delivering top-quality beverages.

Talk to your roaster about such a solution, or reach out to Karen for more information at [email protected].

On the education front, I had the privilege of being a panelist in a Specialty Beverage session that included Steve Brehm of Berry Coffee and Tom Steuber of Associated Services, two top-quality veteran operators. Our moderator was Mike Tompkins, NAMA Quality Coffee Certification instructor and industry icon. Mike’s engaging personality and panel interview techniques made for an engaging, informative and entertaining session.

Not surprisingly, both from the dais and from audience questions, cold beverages and matters of sustainability were topics of interest. It’s exciting to see the continued evolution of our industry. And though e-commerce continues to be an effective supply solution for many offices, we operators must continue to focus on the operative word in Coffee Service...which is service. So many of the new products and delivery systems require more than an on-screen image to fully comprehend their value.

Our industry looks forward to the next NAMA trade show gathering which will take place November 2 – 4 at the Gaylord National Resort and Convention Center in Washington, DC.

See you there!

by Ken Shea

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June 2015

Courtesy of COEProducer ProfileCoLoMBIA: BUENAVISTA

What is Cup of Excellence®?Cup of Excellence is a premier coffee competition and worldwide auction

offering the highest award given to a top scoring coffee. The level of scrutiny that Cup of Excellence coffees undergo is unmatched as all of the COE award winners are cupped at least five times (the top ten are cupped again) during the three-week competition. Literally

hundreds of cups are smelled, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at the auction have broken records time and again to prove that there is a huge demand for these rare, farmer identified coffees. The farmer receives the majority of the auction proceeds based on the price paid at auction, and the farmer can expect to receive more than 80% of the final price. The remaining auction proceeds are paid to the in-country organizing committee to help pay for the program.

Changing Producer LivesBeing selected as one of the winners at Cup of Excellence means recognition and reward for the grower and has been a springboard for many growers

Colombia: Buenavista In the 2015 Colombia Cup of Excellence competition, Astrid Medina’s coffee won first place with a presidential score of 90.2 points, offering exotic sweet and fruity notes, bright acidity and creamy medium body.

The farm, whose crops are almost completely renewed, is a shared legacy and her sister owns a fraction. “She [my sister] is also a part of the farm. She is a single mother, has a boy and they also depend on us,” Astrid explains.

The farm has an area of 15 hectares, of which ten are grown with coffee. For five years, they have had the support of a farm manager, who is the husband of Astrid’s niece. All the management remains within the family.

Each stage of production is very carefully looked after, and Astrid attributes the quality of her coffee to the efforts of many people. "If one of them was wrong, that would affect us all, but we speak the same language, we look for and achieve the same objective. It’s understanding between employees, pickers, the farm’s manager and owners,” she says, without disregarding that nature has been very generous to her farm.

“The climate and soils are very healthy, the region is very new, we never do burns, we let organic material do its work and fertilize the soil when it decomposes. The water for the post-harvest processing is also very pure,” she explains.

She also attributes the quality of her coffee to the particular blend of beans that the farm allows for in the mid-year harvest (November, December and part of January, with limited production). Because of its extension, lands vary between 1800 and almost 2000 meters in altitude. “We selected the best lots to make the blend with beans from different altitudes. We think that most of the coffee’s success is in the blend itself,” she explains. “Cup of Excellence allows us to keep dreaming and to experiment, because coffee, beyond doing the right thing, is like a mystery, since you may like it and others may not,” she says.

Astrid knows that the quality premium of $14.50 a pound that was paid by roasters from Asia, the United States, and Australia for her coffee will translate into welfare for her entire family, her employees, and productive improvements on the farm. "I will invest it in improving our house, providing better living conditions for our farm manager, our employees, expanding the “beneficiadero” (post-harvest processing facilities), because we think about growing more coffee in the future, having better technology, improving everything,” she says.

Coffee has allowed Astrid to keep her family together and help each other. “There is strength in numbers. There have been ups and downs. We have already been working nine years on this farm. There have been times of low prices in which one wants to give many things to the employees and one cannot, but we keep going on hope.”

to secure long-term relationships with international buyers, which, in turn, allows for further investment in the farm and brings security for families and communities.The experience for the grower is life-changing. He or she is a star and for that one nervous, exhilarating moment, applauded. Proudly walking up on the stage and accepting the applause, the grower realizes their hard work, attention to detail, maybe their very livelihood, is being recognized as important to their entire country. Some are very shy, never having been in any kind of public spotlight. Many are humble country folk - and this is evident as they shake hands with an ambassador, the vice president or even the president of a country, their expression clearly showing the huge elation of winning. Cup of Excellence has created a much more transparent infrastructure for high quality coffee. Roasters can now identify, find and build relationships with growers of superior coffees. It brings together the high quality roaster and the high quality farmer and helps both understand and appreciate the nuances and flavor profiles of rare exemplary coffees. It has changed the pricing structure for farmers and has discovered many of the incredible coffees that have built consumer excitement and loyalty. With that, we are excited to present our new series: Producer Profiles.

Coffee Information Farm: BuenavistaFarmer: Astrid Medina PereiraCity: GaitaniaRegion: TolimaCountry: ColombiaFarm Size: hectaresAltitude: 2000 maslCertification Variety: noneProcessing System: Beneficio - Traditional

Competition and Auction Information Rank: 1Score: 90.20Jury Descriptors:

Aroma/Flavor: Exotic sweet and fruity notesAcidity: Bright acidityOther: Creamy body

Competition Code: 0Lot Size: 47Pounds: 2487Auction Price: $14.50Winning Bidder: BANEXPORT SA, CAFE 18 (Colombia) //

Cafe Imports (USA) // Wataru & Co., Ltd, Maruyama Coffee (Japan) // Cafe Libre (Korea) // Haru Cafe (Taiwan) // Campos Coffee (Australia) // C & C (Japan)

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Bonaverde/ZPM products: Pebble successfully delivered on the first campaign. It gave Pebble the insight to not repeat mistakes on subsequent campaigns. And by using the campaign to launch a new product, they test-marketed their new product with low risk. And with iWatch, Pebble now has the 800-pound gorilla in their backyard.

Bringing this back to coffee and past campaigns, there have been successful validations of concepts, ranging from grinders to coffee tours (and the funding of a coffee shop on the coffee bean farm.) Outside of these campaigns, there hasn’t been quite the follow up by larger competitors, or even smaller-scale dreamers looking to turn their dreams into reality. In fact, it could be argued that the majority of coffee crowd funding campaigns aren’t presenting anything unique. Many of the campaigns are soliciting money to open coffee houses (mobile or brick and mortar) in local communities, but aren’t truly doing something that would be defined as a ‘market disruptor’ (like ZPM, Bonaverde, or even Pebble.) For example, one of the campaigns features a mobile coffee truck, with a skateboard theme. It’ll team up with two established coffee bean providers and use state-of-the-art equipment; all while playing cool skating videos while you wait for your coffee. They’ve also begun to bottle up their cold brew coffee.

The market will decide ultimately, but ventures like these are using crowd funding to raise start-up capital for a business that doesn’t truly bring something new to the market. These campaigns are all over the map in terms of their scope and financial seek. Many are successful, but aren’t market disrupters. Again, the market is speaking, but is anyone listening?

By now with ZPM and Bonaverde, you’d expect a large scale, mass market coffee maker to tap into what is essentially free market research, and begin developing a machine, whether for the mass market or higher end audience. A machine to attract new customers, while also potentially appealing to your existing customers. Companies like Cuisinart, Hamilton Beach, Mr. Coffee, and more. Yes, they make traditional coffee machines and not the more elite-style brewers like Bonavita, Bunn.

If you look at past crowd funding performance, the market has clearly spoken. But is anyone listening?

by Brian Wiklem

With the last articles detailing the crowd funding phenomena, one area that may not be obvious is that the market is talking. The market over the past couple of years has spoken about wanting

higher quality coffee products, especially the kind that can be used at home. And price hasn’t been an issue with some devices costing over $500. But you have to wonder: is anyone outside of the consumer listening?

Take Bonaverde for example: they had not one but three successful crowd funding campaigns that raised over $2m dollars in funding. It’s been nearly two years since the first two rounds, and approaching one year since the third (and largest) round closed. But there has been nary a mention of a similar product by any established coffee machine producer, nor another repeat by a crowd funding campaign to produce a similar machine.

On the other end of the spectrum you had ZPM Espresso, who raised over $350k in funding for the initial round, and after nearly two years completely imploded. And thus far, there hasn’t been another product like the ZPM machine that has come to market, nor even announced by a company with the means to produce said machine. And both the ZPM and Bonaverde devices are the basis, the starting point, for a good cup of coffee.

But then coming into play is the unanticipated by-product of a crowd funding campaign: testing the waters. It’s also referred to by other adjectives: market research, concept validation, test marketing.

Look at Pebble (the pre-iWatch smart watch). While they raised an initial round of funding via venture capital, ultimately they needed a larger infusion of cash and turned to crowd funding. Via Kickstarter, they raised over $10m in funding, and after some development hiccups, delivered as promised. But having established their product and their company, they still continue to launch products via crowd funding. Their third generation watch, Pebble Time, raised over $20m. If anything, Pebble just redefined product launches. Rather than go down costly development, traditional PR and marketing (including product launches) plus sales into brick-and-mortar shops, they’ve essentially eliminated a large and costly risk by going direct to consumers with their next generation product.

If the follow up Pebble campaign had failed, it would have allowed the company to reduce its risk by stopping development and manufacturing of its product. There is one difference between Pebble and the

The By-product of Crowd Fundingby Brian WiklemThe Market is Talking to Us…But is Anyone Listening?

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June 2015

cold beverages in the winter. The strategy is not based on a wholesale price increases, or coffee rust in Brazil, rather the need for more profit to maintain service levels. What is the price of roll towels on Wednesday?

The price strategy is the most important task each day. Operators have seen margins erode from 60% or greater down to upper 30%, or lower 40%. The original margins were not based on greed, rather the need to maintain equipment, and service. Lower margins compromise operations, and are unsustainable. Occasionally operators increase pricing across the board on

a single customer because of the customer purchasing habits, or location. This method increases the possibility that

a customer will stop purchasing, and is counter-productive. What is the price of Splenda on

Thursday?

Grocery store advertisements circulate regularly, and do not

advertise increases. The circular explains when the prices are in

effect, and when the pricing ends. OCS operators may employ a similar strategy to promote new items, or increase sales on items not selling well. Operators are not required to send a letter to customers explaining price increases. Some customers, not the majority, may push-back on an increase,

and should be addressed individually. The push-back

is an opportunity to become a hero by moving the price

back, but should also be used as a sales opportunity. Take time

to meet with the customer, and talk about other product categories available

including new coffee options. What is the price of tea bags on Friday?

New customers prefer to have a term for price guarantees, which is negotiated during the sale. The pricing strategy should be in effect when the guarantee term ends. Prices should not be static, because the cost of doing business continues to change. This method is not a dishonest shell game used to trick customers, rather a justifiable process to maintain a high level of service to the consumer. The pricing strategy is an obligation to shareholders, and provides an expected return on investment. What is the price of hot chocolate today?

Big Box stores and other competitors continue to reduce operator margins. Consumers desire good service at fair prices. Operational costs continue to increase. The OCS industry is not bulletproof, and operators should continue to educate themselves to provide the expertise the consumer desires. The industry will continue to innovate, and bring solutions to consumers expecting convenience and quality. The price strategy allows operators the financial needs to transform the industry, and provide the best service possible.

by Dan Ragan, Pod Pack International, LTD.

Margins are shrinking, and the cost of doing business continues to increase. Will the Office Coffee industry be consumed by another vertical industry? The one-stop-shop principle in office delivery

has legitimate cost-saving opportunities through increased order size, but often increases delivery cost because consumers can purchase small orders every day without penalty. Operators may require a delivery charge for small orders, or add a benefit for large orders. Regardless of delivery method or requirement, the consumer will buy what they want when they want it. The pricing strategy is an important component of the business plan, and remains a valid tool for success.

BANANAS provide certain health benefits, and may hold a secret to pricing strategy. Today many people will purchase bananas from their favorite grocery store, or as an impulse buy from a convenience store. What is the price of bananas today? Perhaps the price is $0.49, 0.59, 0.69, or more per pound. Some people will know the price of bananas before they buy; most will not know the price, but will buy because this is an item they buy on a regular basis. Bananas are not the only product this pricing strategy applies to, but provide a clear visual for fluctuation in price.

Consumers become loyal to certain grocery stores for many reasons. The reasons for loyalty may include consistently low prices, consistently high-quality items, loyalty programs, good/friendly service or a convenient location to name a few. One misstep in service by the grocery store pushes the consumer to other options. These basic ideas parallel why consumers purchase from Office Coffee Service (OCS) operators, and why consumers move to other providers.

Some pricing strategy in the OCS industry is based on competition, wholesale, and green coffee prices. Responding to wholesale and green coffee prices is predictable, so competitors know when operators increase prices. Raising prices based on wholesale increase only allows operators to maintain a margin. Perhaps the pricing strategy should reflect the needs of the OCS. Operators desire growth, and profit through a pricing strategy provides the medium for growth. Pricing for growth requires a daily strategy.

Many accounts are won and lost because of service or new product options. Most customers are loyal until a misstep occurs, and do not analyze every price on each delivery. A select few customers have contract pricing, and prices must match purchase orders. Operators should not base the entire price strategy on the select few. Operators need to maintain a high level of service and convenience to keep customers, and the profit margin dictates how many assets are available to sustain the service.The concept for price increases is simple. Review the items sold most frequently, and create a strategy to increase the price. Raise prices less than 10% no more than twice per year on top selling items with a goal to recapture lost margin. Common sense strategy moves coffee prices in the summer and

OCS Survival Strategiesby Dan Ragan Pricing for Profit

21

October 23-25 2015 • Oregon Convention Center

250 Exhibition Booths • 90 Classes & Workshops

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Mark Your Calendars! Coffee Fest New York: March 11-13, 2016

Coffee Fest Dallas: June 10-12, 2016

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June 2015

Kaffe Magnum Opus, Inc. 204(800) 652-5282 kmocoffee.comKaffe Magnum Opus¨, specialty coffee roaster since 1991. Our talented artisan roasters are committed to achieving excellence - every order, every day. 100% Customer Satisfaction. Guaranteed.See our ad on page 19

Pro-Line Packaging 323(630) 422-1012 pro-linepackaging.comSee our ad on page 22

Vessel Drinkware 818(855) 883-7735 vesseldrinkware.comoneVessel by Vessel Drinkware provides retailers with high-quality, reusable drinkware featuring lifestyle driven artwork to capture the attention of your customers. Please visit us at www.vesseldrinkware.com, or call (206) 763-0366See our ad on page 15

Coffee Fest 106(800) 232-0083 coffeefest.comCoffee Fest Trade Shows, classes, workshops, competitions and networking events have been driving the specialty coffee industry since 1992. For the best value, classes, workshops, networking events and competitions, mark you calendar and we will see you at Coffee Fest.See our ad on page 21

Coffee Shop Manager 706(800) 750-3947 coffeeshopmanager.comCoffee Shop Manager Point-of-Sale is designed specifically for coffee shops. Great features including tablets, integrated online and mobile ordering, self-serve kiosks, and no-fee pre-paid cards and loyalty make CSM the perfect business partner for your shop.See our ad on page 25

CoffeeTalk Media 400(206 686-7378 coffeetalk.comCoffeeTalk Media is the most reliable source of coffee business news and informational articles available in the world today. Make sure to keep your competitive edge with our free subscriptions at www.coffeetalk.comSee our ad on page 13

Espresso Me Service | Promac USA 423(360) 213-0715 espressomeservice.comEspresso Me Service is your one stop for sales and service. We offer service on many types of commercial espresso machines and brewing equipment in Washington and Oregon.See our ad on page 26

Java Jacket 200(800) 208-4128 javajacket.comThe Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White. Can be custom printed with your design.See our ad on page 19, 26

Please Make Sure to Visit these Coffee Fest Exhibitors

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Coffee isn’t just a large source of caffeine. It’s packed with several other vitamins and minerals you need daily to remain healthy. A single cup of coffee contains these essential nutrients:

• Riboflavin(VitaminB2):11%oftheRDA• PantothenicAcid(VitaminB5):6%oftheRDA• ManganeseandPotassium:3%oftheRDA• MagnesiumandNiacin(B3):2%oftheRDA

Thus,drinkingcoffeewillgiveyouaboostinsomeessentialnutrients.

Coffee is a large source of antioxidantsAntioxidantsarenaturally-occurringsubstancesthatcanhelpyouavoidordelaydamagetoyourcellsbypreventingfreeradicalsfromdevelopinginyourbody.Drinkingcoffeeonaregularbasisprovidesalargeboostinantioxidantstofightofffreeradicals.Infact,anaverageadultgains1,299mgofantioxidantsadaybywayofdrinkingcoffee.

Anotherstudyshowsthatarelationshipexistsbetweenfreeradicalsand antioxidants when it comes to aging. Free radicals induce oxidative stress, which could result to accumulating damage during our life cycle. Antioxidants provide protection against these free radicals, which will prevent premature aging.

Coffee is one of the lowest calorie drinksIfyou’retryingtoloseweight,oryou’redoingyourbesttomaintainyourcurrentweight,coffeeisagoodchoice.Asingle8oz.cupofbrewedcoffeeonlyhas2caloriesandithasnofat.

Coffee is full of essential nutrients

Thisisonlyappliestobrewedblackcoffee.Whenyoustartaddingsugar,creamandmilktocoffee,that’swhenitstartsbecomingunhealthyandhasahugejumpincaloriecount.AccordingtoHarvard,atablespoonofcream,sugarandwholemilkcontains52calories,48caloriesand9caloriesrespectively.While9caloriesmayseemsmall,weusuallypouralotofmilkwithoutactuallymeasuringit,soyoumaybegettingseveralservings. Every time you add these extras, you’re pretty much adding over 100extracaloriestoyourdailycup.

Ditchthecreamandsugarandgoforthelowercalorieoptionsifyou’regoingtobeaddingittoyourcoffee.

Coffee raises your metabolic rate and burns more fatThecaffeineincoffeecanstimulateyourbodytoburnmorefatthanusualforabriefperiodoftime.Itdoessobyboostingyourmetabolicratebybetween3and11percent.Thefatstoredinyourbodyisapotentenergyreserve.Youcanburnmorefatwhenyourmetabolicrateishighanddrinkingcoffeeregularlyhelpsconsistentlyraiseyourmetabolicrate.

An experiment was conducted that showed people who were given caffeine30minutesbeforetheexperimenthadhighersweatglanddensityand more fatty acids compared to those who had non-caffeine drink. In summary,caffeineincreasesactivatedsweatglanddensity(ASGD)andfreefattyacids(FFA)bystimulatingthesympatheticnervoussystemandincreasing lipolysis.

Coffeewillhelpyouburnfatfaster,butpairingacupofcoffee with exercise will make this even more effective.

Thanks to Michael York of Espresso Perfecto [email protected] for sharing these fun facts.

Coffee Nerdby Shawn SteimanDoes Coffee Brewing Have Anything to Do With Chemistry?

CoffeeTalkisproudtoprovideaseriesofsneakpreviewsofDr.ShawnSteiman’snewbook,The Little Coffee Know-It-All: A miscellany to growing, roasting and brewing the world’s best coffee, uncompromising

and unapologetic.

Dr.Steiman’sforthcomingbookexploresthemultipleaspectsofthecoffeeplant and of coffee production through the lens of a scientist. And while backedwithscientificdataandfacts,hiseasygoingandinformalwritingstylemakesitaccessibleknowledgetoall.

Shawnisacoffeescientist,Q-grader,author,andconsultant.He'sagraduateofOberlinCollegeaswellastheUniversityofHawai‘i.Hiscoffeeresearchhasincludedcoffeeproduction,entomology,ecology,physiology,biochemistry,organolepticquality,andbrewing.AsidefrombeinganownerofDaylightMindCoffeeCompany,healsoownsCoffeaConsulting,acoffee-centricconsultingfirm.Shawnregularlypresentsseminars,workshops,andtastingsforbothpublicandprivateevents.

Does Coffee Brewing Have Anything To Do With Chemistry?Weoftenthinkchemistryismadeupofexplosionsandcolorchangingliquidsandthoseincrediblyhardtopronouncechemicalnamesfoundonfoodingredientlabels.Well,chemistryisallthosethingsandsomuchmore.Chemistryisabouttheinteractionsofatomsandmolecules,whichmeansit has to do with a good deal of things we see and touch and eat every day. Chemistryhappensallaroundusallthetime.Makingcoffeeischemistry.

Thebasicbrewingparametersarealljustbasicchemistry.Ifwecanmasterafewofthose,thenmakingcoffeelosesitsreputationofbeinglikerocketscienceanditjustbecomesmakingcoffee.Coffeebrewingisnothingmorethanthesimpleextractionofsolutes(coffeesolids)withasolvent(water)fromamatrix(coffeegrounds)toproduceasolution(coffeebeverage).

Brewing parameter: water qualityThetemperatureofthewaterusedtobrewcoffee,then,isveryimportanttothemolecularcontentofthebrewandourorganolepticexperienceofit.

Ifthetemperatureislow,thecoffeecantastethin(lowbody/viscosity),flat,andhavealowflavorintensity.Asthetemperatureincreases,thebitterness,acidity,astringency,roastiness,acridness,body,andflavorintensitiesincrease. The question remains, what is the temperature where all these flavorsbalanceinsuchawaythatwethinktheyalltastegood?

Ultimately,thatdecisionismadebythedrinker.However,wehaveanideaofwhatmostpeoplelike,allthingsbeingequal.Thebrewtemperatureshouldbe90–96°C(194–205°F).Whilethiscanbesomewhatpiecedtogetherusingarticlesinthescientificliterature,weknowthisbecausebackinthe1950s,Dr.Earl E. Lockhart did an enormous amount of research to figure out just what temperatureofwaterbrewedupcoffeethatmostpeopleliked.

Brewing parameter: contact timeAnotherbrewingprinciplethatiseasytounderstandiscontacttime,thatis, the amount of time the solvent and matrix are in contact with each other. Morecontacttimeproducesgreaterextractionofsolutes.Thishappensbecausethesolventmoleculescaneitherinteractwithmoresitesonthematrix or solvent molecules that otherwise would not interact with the matrix are more likely to finally do so.

If you hold all the other parameters constant and just adjust the contact time, thetasteofthebeveragewillchange.Withlongercontacttimes,intensityofbody,coffeeflavor,bitterness,andsournessallincrease.Withcontacttimesthat are too short, many organoleptic traits have very low intensities, not alwaysdissimilarfrombrewingacoffeewithalargewater-to-coffeeratio.

Dr. Steiman has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers. He is the author of The Hawai‘i Coffee Book: A Gourmet's Guide from Kona to Kaua‘i and is a co-editor and author of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. His forthcoming book, published © 2015 by Quarry Books, will be available in the spring of 2015. Stay tuned to future issues of CoffeeTalk for more excerpts from The Little Coffee Know-It-All.

24

June 2015

Women in Coffee Film Event: “A Small Section of the World”The San Diego Coffee Network in conjunction with sponsors Earth’s Choice, Daymar Coffee and PureFlo, screened the film “A Small Section of the World” at Balboa Park’s Museum of Photographic Arts, Wednesday, May 20. $5 of every ticket went to the Earth’s Choice Women of Coffee Microfinance Fund. Woman sourced organic coffees were roasted and prepared fresh for guests by Daymar Coffee using PureFlo premium filtered water. For more information, contact: SDCN Team, [email protected].

A New and Customized Approach to CoffeeWe believe that every cup of coffee you drink should be a perfect cup – the perfect cup for your particular tastes. Finding your perfect cup is a journey and Smart Coffee is an app that will put you on the right path to discovering it. SmartCoffee is the mobile app created by Paul Katzeff, the grandfather of specialty coffee roasting in America. At 77, Paul has taken his 45 years

of experience in the coffee business and built this app to empower coffee drinkers to have their perfect cup every time. Here’s a video describing the SmartCoffee app: http://youtu.be/aOtMOnMma44. Go to the Apple Store and download the app now! https://itunes.apple.com/us/app/smart-coffee-selector/id927576779.

NEW Ghirardelli® Vanilla-Flavored Premium Powder BaseGhirardelli Chocolate Company’s Professional Products Division introduces NEW Vanilla Premium Powder Base to provide a premium solution for vanilla smoothies, frappes and milkshakes. Vanilla, one of the most popular flavors, has enjoyed a 40% increase in menu incidence over the last three years. Crafted with real Madagascar Bourbon Vanilla and inspired by slow-churned premium vanilla ice cream, Ghirardelli’s Vanilla Powder Base gives you an amazing foundation to create fabulous frappés, fresh fruit and juice smoothies, and sensational shakes with smooth, even consistency. Considered to be the world’s finest, Madagascar Bourbon Vanilla offers a sweet, creamy, mellow flavor with velvety after-tones and enticing aroma, bringing Ghirardelli’s

NewsBites

Craft Draft by Caribbean Coffee Co. BonaFideCraftDraft.com 800-932-5282

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Bona Fide Craft Draft yields profoundly good cold coffee

Our hybrid process preserves the aromatic compounds that coffee aficionados LOVE.Once brewed, the coffee angels are tucked in with nitrogen. 90 + day shelf life refrigerated100% FRESHNESS GUARANTEE! Custom Printing

Double Team Inc.www.double-team.com

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Vanilla Powder Base to life from first sip to last. For more information or to receive a FREE Ghirardelli Vanilla Powder Base Recipe Wheel, visit www.ghirardelli.com/professional or call 800-877-9338.

Sanitary Tubular Cable Conveyor Prevents Product, Plant ContaminationA new FLEXI-DISC® sanitary Tubular Cable Conveyor for fragile bulk teas and coffees allows rapid wash-down of the system between production runs. The sanitary conveyor moves bulk material using high-strength, one-piece polymer discs affixed to polymer-coated 304 or 316 stainless steel cable, that slide within smooth stainless steel tubing, moving fragile products gently, quietly and dust-free. The discs evacuate the conveyor tubing of material at the conclusion of a conveying cycle, virtually eliminating wasted product. Any material clinging to the cable and disc assembly can be continually removed during operation by the stiff bristles of a brush box or by a residual return chute equipped with a disc ramp that dislodges material and returns it to the product stream. For more information, contact: [email protected].

Local Coffee brand one of 2015’s Most Innovative ProductsDoi Chaang Coffee Co.'s Social Medium blended roast, in both 340g whole bean and single serve aroma cup, has been announced as one of 2015's most innovative products by SIAL Innovation. The Social Medium blend is 100% Arabica coffee, Fair Trade and Certified Organic, and is available in 340g whole-bean bags as well as in single serve, Keurig-compatible aroma cups, which are 90% biodegradable and one of the only Fair Trade and Certified Organic coffees available for single-service use. The announcement of the 2015 SIAL Innovation Grand Prize Award will happen during the Agrifood Export Group cocktail on April 28th following the kickoff of the 3 day tradeshow, which runs until April 30 at the Direct Energy Centre, in Toronto, Ontario. For more information, contact: Brittany Brown | PR & Marketing Manager 604.689.3312 | [email protected].

Luis Genaro Muñoz Resigns from Colombian Coffee Growers FederationMr. Muñoz was elected to be CEO of the Colombian Coffee Growers Federation (FNC) in August 2009 after his predecessor, Mr. Gabriel Silva, retired from this position. The following are highlights of his many achievements: • Colombia´saverageproductivity

increased by 50%. This led to the renovation of more than 3.3 billion coffee trees.

• Nearly200,000farmsarenowfollowing a certification or a verification protocol. The Juan Valdez Coffee shop strategy reached 314 units in 15 countries.

• TheFNCagreeduponanewsustainability vision around a new Grower-approved strategic plan in 2014, making Colombia the first coffee country of origin that has agreed upon a national sustainability strategy.

Each of the 15 members of the Board personally thanked Mr. Muñoz for his great achievements and for the work that benefitted their regions. For more information, please visit:www.federaciondecafeteros.org – www.cafedecolombia.com.

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June 2015

Company .......................................................Phone ............................ Web .............................................................Page ........Coffee Fest Booth3M Purification Incorporated .......................... (866) 990-9785 ............. cunofoodservice.com .................................... 13Add A Scoop ........................................................ (415) 382-6535 ............... addascoop.com ................................................ 25Aflac ......................................................................... See Web ............................ aflac.com/business ......................................... 5Alliance for Coffee Excellence ....................... (406) 542-3509 ............. allianceforcoffeeexcellence.org ................. 26Asean/Stalkmarket ............................................. (503) 295-4977 .............. stalkmarketproducts.com ............................ 25Bloomfield Industries ......................................... (314) 678-6336 ............... bloomfieldworldwide.com ........................... 21Buhler Inc ............................................................... (905) 754-8389 ............. buhlergroup.com ............................................. 25Burke Brands / Cafe Don Pablo .................... (305) 249-5628 ............. cafedonpablo.com .......................................... 25Cablevey Conveyors ........................................... (641) 673-8451 ................ cablevey.com ..................................................... 17Caribbean Coffee Company ........................... (800) 932-5282 ............. CaribbeanCoffee.com .................................... 24Club Coffee L.P..................................................... (800) 387-4367 ............. clubcoffee.ca ..................................................... 9Coffee Fest ............................................................ (800) 232-0083 ............ coffeefest.com .................................................. 21 .............................................. 106Coffee Shop Manager ........................................ (800) 750-3947 ............. coffeeshopmanager.com .............................. 25 ............................................ 706Daterra Coffee ...................................................... +551937288010 .............. daterracoffee.com.br ..................................... 17Daylight Mind Coffee Company .................... (809) 339-7824 .............. daylightmind.com ........................................... 26Double Team Inc. ................................................. (650) 756-2263 .............. double-team.com ............................................ 24Espresso Me Service | Promac USA ............. (360) 213-0715................ espressomeservice.com ................................ 26 ............................................ 423Follett Corporation ............................................. (800) 523-9361 .............. follettice.com .................................................... 25Fres-co System USA, Inc. ................................. (215) 721-4600 ............... fresco.com .......................................................... 3Garden to Cup Organics LTD ......................... (604) 781-7686 .............. gardentocup.com ............................................ 21Grey Fox Pottery ................................................. (612) 767-7407 ................ greyfoxpottery.com ........................................ 24International Coffee Consulting Group ....... (818) 347-1378 ................ intlcoffeeconsulting.com .............................. 25Java Jacket ............................................................ (800) 208-4128 .............. javajacket.com .................................................. 19, 26......................................200JoeTap ..................................................................... (800) 325-5893 ............. joetap.com ......................................................... 17Just Good Design ................................................ (206) 948-0036 ............ justgood.design ............................................... 13Kaffe Magnum Opus, Inc. ................................. (800) 652-5282 ............. kmocoffee.com ................................................ 19 .............................................204Lbp Manufacturing Inc. ..................................... (800) 545-6200 ............ upshotsolution.com ........................................ 22Mother Parker's Tea & Coffee Inc. ................. (800) 387-9398 ............. realcup.com ....................................................... 15Pentair-Everpure LLC ........................................ (800) 942-1153 ............... everpure.com .................................................... 27Pod Pack International, LTD. ........................... (225) 752-1160 ................ podpack.com .................................................... 21Primera Technology, Inc. .................................. (800) 797-2772 .............. primeralabel.com ............................................. 25Pro-Line Packaging ............................................ (630) 422-1012 ............... pro-linepackaging.com ................................. 22 .............................................323Shore Measuring Systems ................................ (217) 892-2544 ............... moisturetesters.com ....................................... 26Texpak / Scolari Engineering S.p.a. .............. (856) 988-5533 .............. scolarieng.com ................................................. 28The Coffee Trust .................................................. (505) 670-9783 ............. thecoffeetrust.org ........................................... 25Tightpac America Inc. ....................................... (888) 428-4448 ............. tightvac.com ..................................................... 26Vessel Drinkware ................................................. (855) 883-7735 .............. vesseldrinkware.com ...................................... 15 ...............................................818Vita-Mix Corporation ......................................... (800) 437-4654 ............. vitamix.com ....................................................... 7Wilbur Curtis Co. Inc. ......................................... (800) 421-6150 ............... seraphim.coffee ................................................ 2

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