october 2015

See NCA ExhibitorListings page 18

See Exhibitor Highlights page 14

October 2015Vol. XXVIII No. 10

page 16

This Month8 Innovations Should Be

More than Cool

10 Connecting the Dots:Technology

22 Water Avenue RenaissanceUsing Technology to Succeed

The Future of Coffee

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6 The ViewTechnology, You Will be Mine!

6 Calendar

8 Roaster's RockInnovations Should Be More than Cool

10 Connecting the DotsTechnology

14Changing Coffee Perceptions

through TechnologyApps Helping Coffee Culture

14 Coffee Fest Listings

16 The Future of CoffeePristine Rainforest Coffee

18 NCA Exhibitor Listing

20 Producer ProfileGuatemala: El Guachipilin


24 Newsbites

26 Advertiser Index

Feature

Cont

ents

10 Connecting the DotsTechnology


8 Roaster's RockInnovations Should Be More than Cool

The Future of Coffee

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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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October 2015

Calendar

Kerri Goodman The View

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

Technology, You Will be Mine!

October 1-3 World Tea & Coffee Expo 2015, Mumbai, India

October 4-5 Canadian Coffee & Tea Show, Vancouver, BC Canada

October 6-9 Coffeexiran 2015, Tehran Iran

October 9-13 World Competition Education Program, St. Petersburg, Russia

October 10-14 Anuga, Cologne, Germany

October 15-18 ExpoEspeciales 2015, Bogota Colombia

October 15-19 Xiamen International Tea Fair, Xiamen China

October 17-21 World Competition Education Program, Milan, Italy

October 23-25 Coffee Fest Portland, Portland, OR USA

October 23-27 Host, Milan Italy

October 27-29 Specialty Food Festival, Dubai

What is the first thing that comes to mind when you hear the

word, TECHNOLOGY? Does it send shivers up your spine?

For those of you that know me personally, it should come

as no surprise that this is one of my favorite issues. What is that? Did hear

a collective groan? Silent screams of terror of the thought of having to learn

yet another new system, especially since you had just gotten use to the old

one? Do you wish you could go back to a time when you didn’t need to use

acronyms like FTP; http; ISP; POTS; USB; VPN; www; RAM; CSS; WAN;

GIGO, etc (bonus points to anyone who knows what all 11 stand for*)? Well I

have just three words for you. GET OVER IT! Technology is not the bad guy!

What is “technology?” Just type the word into Google and you receive

2,500,000,000 results in a mere .29 seconds. In reviewing the plethora

of definitions the common thread is: “The application of knowledge for

practical purposes, especially in industry.” So why do so many abhor the

thought of technology? Simple. Change is what terrifies most. With questions

popping into our heads like will I look stupid; what if I ask a “dumb” question;

do I have to, it seems far more comfortable to just stay the course, even when

it is hurting you!

Well if you want to survive and even thrive in today’s ever changing world, it

is time to tame the beast! It is time to change your mindset. And that is what

it is, a mindset. Look at the definition again. I don’t see computer. I don’t see

pc or CRM or SaaS. I see KNOWLEDGE! Beyond that I see PRACTICAL!

Technology is just another word for figuring out how to do something better.

It need not be scary, not if you view it as an adventure! And remember that

big adventures generally require guides. So if you are not one to circumvent

the globe in a sailboat, or hike the Pacific Crest Trail on your own, you are

not alone and there are experts in any field who can help. As long as you are

willing to ask.

So retailers, take a peak at page 22 to see how Water Avenue Coffee is

embracing technology to succeed. And roasters, page 8 shows you how

innovations should be more than cool. And for all, page 10 and 12 gives

you some more tools and ideas to embrace the challenge, to improve your

businesses. Welcome to CoffeeTalk’s Technology issue and may the force be

with you.

*Think you are a tech nerd? Here are the what these abbreviations mean in order: File Transfer Protocol; HyperText Transfer Protocol; Internet service provider; Plain old telephone service; Universal Serial Bus; Virtual private network; World Wide Web; Random Access Memory; Cascading Style Sheets; Wide-Area Network; Garbage In Garbage Out.

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October 2015

Rocky Rhodes

Roasters RockInnovatIons should Be More than Cool

So you are sitting in your shop and thinking, “What could I invent that would differentiate me in the marketplace?” This is a very useful question! You may also ponder, “What could I make that would be so

cool I could corner the market and be a bazillionaire!?!” This is a less useful question.

The first question will lead you to the likely conclusion that you could make an improvement on your existing business that would allow you to rise above the fray in your particular field and be seen as smart, inventive, and ambitious. The second question above makes you into a creative genius, but seldom produces a product needed by our industry.

From Merriam-Webster: in·no·va·tion; the introduction of something new; a new idea, method, or device.

For the coffee industry, this definition should include the words both COOL and USEFUL. It seems that we in the industry are focused on cool and often not on useful, although some inventions are extremely useful, but not cool. So what would the making of a cool and useful innovation look like? The following are the criteria for success.

Part One: The IDEAIf your product is going to be self-sustainable and even make you rich, you must decide that this is a primary goal of your innovation. If you are doing it just because you can, you may receive some notoriety for having done it, but no one will buy it because no one needs it.

So the primary criteria for a successful new product is: Solve a customer problem. In order to do this you must really understand what the problem is and how many people have the problem. This can often be difficult because your brilliant idea may solve a problem a customer may not know they have. Think about it; did you really know you needed the internet in the palm of your hand 24/7 until someone gave you the option? Your understanding of the coffee market will help you understand if enough people would be helped by your innovation.

If you are solving the problem, design your product. After you are 100% sure of how you would design the product, then ask for someone else to design it! In collaboration you will find that fresh eyes see much more than you do. You may want to scrap the idea at this point as unrealistic, or you may redesign the solution to solve the problem and turn a profit. Keep working until you have a prototype.

Part Two: The Prototype ScrutinyYou built a prototype and you are pretty sure it solves a problem big enough to sell some items. Now it is time to test your theory. In controlled environments you will ask people to use your product, give you feedback, and make suggestions. You may be in this phase for a while so make sure to protect your intellectual property.

Once the bugs are out of the prototype you can move to the next phase.

Part Three: Putting on the business hatYou may be brilliant at coming up with ideas. Often idea people don’t use the ‘business cortex’ of the brain and build the plan to make money. If this sounds like you, it is time to bring on board someone that can steer you towards profitable implementation. They will look at product development costs, Photo by

Trish Rothgeb

marketing costs, production costs etc. and then will generate a required retail price that covers costs and returns a profit. Now you have a business plan!

You may need to acquire funding. With a business plan you can explain your idea concisely. Money is always attracted to good ideas.

Once funding is in place you have to market the product, sell it, and then move into production. None of these things really seem like the creative

brainstorming of coming up with the idea. All of these things are essential for success. Remember; almost no one has all of the skills to get a new product to market. With a good team you will go farther than by yourself.

Part 4: Constant improvement.Very few products are perfect the first time out. Even if they are, needs change and your product must keep up. Design a program to revisit things like design, need fulfillment and cost. Constantly re-innovate the product to stay ahead of your customer’s needs.

If you can communicate the value of your product and support a reasonable price you should be able to sell it. If you make it COOL as well as USEFUL, you will have a winner!

The following are some of the recent innovations. It is up to the reader to decide if they are cool, useful, or both. If they are both, consider carrying the product or finding a way to use it in your business. If not, well only you can be the judge!

Single Origin Chocolate in flow through Tea Bags Creates a new hot beverage experience with subtle chocolate flavors

Espresso with Yogurt and Spices – Signature Drink Combines a popular yogurt drink of China with a fruity espresso shot

Steampunk Brewing System Combines infusion and siphon brewing methods with automation

Cropster Supply chain management of green coffee, roast logs and profiles

Tastify App Capturing of cupping characteristics electronically

Others interesting innovations: Coffee skin care products, Coffee Fire Logs, Variable Temp Kettles, Immersion / Dripper Hybrids and a Single Bean Coffee Roaster.

At some point, someone thought it would be cool or useful to invent these things. If we were to check this list in a couple of years we would know which were cool AND useful. Can you pick the winners? What is your idea?

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]

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October 2015

We’ve all heard it before: coffee is second only to oil as the most traded commodity in the world. It's a market that largely attracts players from every corner of the globe. To say that the coffee industry is a red ocean* is an understatement. So how does one company separate itself from the rest? What makes it possible for one company to thrive, while others merely survive, or die? It’s the technology they impart into their contribution to the

coffee world.

The basic elements of coffee are roasted coffee beans and heated water. That recipe hasn’t changed for centuries. The difference between one cup of coffee and the next is the technology that goes into each step creating those elements and then bringing them together.

Certainly there is a difference between the mass produced, pre-ground coffee in a can and the hand selected, individually roasted, fresh ground beans purchased from the local independent roaster. However, once that level of hand crafted production is reached, the differences narrow significantly. Very quickly it comes down to personal taste and preference.

Technology has revolutionized the way we brew and enjoy coffee. It was technology that made it possible to off-gas and pre-grind coffee to seal it in cans, bringing about the first wave of coffee. Technology made it possible to apply nine bars of pressure to heated water, allowing it to stay in contact with coffee grounds for just 22 seconds, enabling Italians to create a palatable drink from otherwise bitter African Robusta beans. This brought about the second wave of coffee.

Now that we are in the third wave of coffee, technology is again being applied in directions never before considered.

A kettle is simply a device that heats water. Many kettles look pretty similar to each other. To set one apart from another, add the technology to control the temperature to within one degree and a gooseneck spout designed with input from a US Brewer’s Cup champion. Now that kettle becomes the preferred tool for competitive baristas.

Scales are a tool used to measure weight. They can weigh micrograms of medicine, or semi-trucks on an interstate. Make one just the right size to fit onto the drip tray of an espresso machine, give it a water repellent nano-coating and the ability to self-tare and self-time and it becomes a game-changer for the way the local coffee shop prepares its brew.Further examples of better coffee through technology: David Beeman’s “customized water” not only purifies water through reverse osmosis, but adds back the essential minerals that make coffee taste better. George Howell and VST’s “Extract MoJo” software coupled with a refractometer and some additional data will determine the percentage of extraction that was achieved during the brewing process. Very “techy” stuff that brings about consistency in manually brewed coffee.In the mini-profiles after this introduction you will see examples of technology that will help your bottom line, from the Daterra’s Penta Box® that has raised the bar on green coffee quality throughout the shipping process to Flojet’s new oscillating pumps, and more. To survive in this business you must be sure you are using every competitive edge at your disposal. To thrive you must apply that competitive edge where no one has done so before. Whether it is a completely automatic coffee brewer or a simple steeping filter and kettle to make pour-over coffee, technology gives baristas and home users alike control over the variables in the brewing process. Controlling those variables leads to consistency. Consistency leads to a better cup of coffee and after all, isn’t that the goal?

* The majority of businesses practice some form of the Red Ocean Strategy. It is either when businesses enter an over-saturated marketplace, or they simply defend their current position. When sales go down, or competition enters the fray, they merely fight to regain those sales or stave off the competition. It is unhealthy because it’s likely going for customers that have long since left and won’t be returning, or fighting for scraps to gain marginal profits.

by Christian Krause, Brand Manager Brewista Inc.

cont. on page 12

UpShot single-serve capsuleby Pro-Line Packagingprolinecoffee.com | (630) 422-1012Pro-Line Packaging uses the innovative UpShot capsule. Made from 100% polypropylene, the UpShot is fully-recyclable and holds up to 13g of coffee. Its mesh filter makes it highly aromatic and encourages greater contact between the water and grounds, ultimately giving you the perfect cup of coffee with every brew.

ShopKeepby ShopKeep POSshopkeep.com | (800) 820-9814ShopKeep provides an intuitive, secure, iPad-based point-of-sale system that empowers growing business owners to run smarter businesses by optimizing staffing, regulating inventory and accessing sales & customer information on one seamless, cloud-based platform. ShopKeep’s award-winning customer care team is available 24/7.

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A CAPPUCCINO

IS MORE

FOAMFOAMTHAN GOOD

A good cappuccino is a great thing, but prepare it without good water and you may as well have an empty cup. Xylem-brand Flojet pumps help dispense over 2 million cups of coffee a day, ensuring great taste and providing a reliable return on your equipment investment. With our help, your customers will have a great experience from the top of the cup to the bottom. We invite you to discover why we have become such a trusted partner in beverage dispensing.

To learn more, visit foodservice.xylem.com/coffee.

Interested in careers? Visit www.xyleminc.com/en-us/careers/pages/default.aspx© 2015 Xylem Inc. Flojet is a trademark of Xylem Inc. or one of its subsidiaries.

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October 2015

The New Super Pod!by Pod Pack International, LTD.podpack.com | (225) 752-1160

Pod Pack International continues to innovate with the Super Pod, designed to provide high quality options for hotel, and food service. The hotel pod is used in current single cup equipment with a new reusable tray. The food service pod will brew up to 20 ounces for a large drink.

PS Series Oscillating Pumpsby Xylem Applied Water Systemsfoodservice.xylem.com/coffee | (914) 323-5700Flojet's new PS Series Oscillating Pumps provides a cost effective solution to the low flow, high pressure pumping needs of the coffee industry. The product can deliver pressures up to 19 bar. The PS Series product is manufactured from food grade materials and is fitted with innovative noise reducing technology.

Technology

Penta Box®by Daterra Coffeedaterracoffee.com.br | 551937288010Green Coffee Freshness is essential for quality. Daterra’s Penta Box® was developed in 2004 to insure coffee’s post-harvest freshness for up to three years. The convenient 53.25 lb. package is ideal for discriminating quality minded commercial and home roasters.

LX2000 Color Label Printerby Primera Technology, Inc.primeralabel.com | (800) 797-2772LX2000 Color Label Printer allows you to print your own product labels! You can save time and money by printing sample, seasonal, customized labels without having to worry about minimums or lead times!

PLI-VALVby Plitek, Llcplitek.com | (847) 827-6680For over 20 years, PLITEK's one-way degassing valves and applicators have enabled coffee roasters to eliminate bulk degassing from their operation and preserve freshness and quality of their coffee. With billions used world-wide, PLI-VALV technology is proven to allow freshly roasted coffee to naturally degass inside the package.

JoeTap Nitro Cold Brew Systemby JoeTapjoetap.com | (800) 325-5893Nitro cold brew is among the hottest trends in coffee today and JoeTap is the world’s first and only on-demand nitro solution. From the portable JoeTap standalone model to customized solutions, JoeTap can turn your cold brew coffee into nitro cold brew instantly. Brew, Tap, Pour!

Coffee Shop Managerby Coffee Shop Managercoffeeshopmanager.com | (800) 750-3947A sophisticated Coffee Point of Sale Designed for Specialty Coffee, Coffee Shop Manager provides your coffee shop with the latest POS technology carefully crafted by coffee industry veterans. From basic point-of-sale technology to fully featured comprehensive business tools, CSM has everything you need to grow your business.

14

October 2015

want to discover new cafes and roasters, catalogue, rate, and give tasting notes for the coffees they drink, and share them with their friends.

Another new tech addition is the half-coffee sub-scription, half-app – Angel’s Cup. Angel’s Cup is a coffee subscription that allows a user to record their coffees from Angel’s Cup’s subscription, and then you can compare your notes to Angel’s Cup’s roastmaster.

If a coffee drinker wants an app to help them find great coffee, he or she has a number of options. Dripper is an app of third wave coffee shops around you, and their users are the ones who submit the shops and the shop details.

The hope is that these apps will uplift coffee to the same status as wine or craft beer. In 1974, specialty coffee became an official term, but it was not until this “third wave” of coffee appeared that coffee began to turn from a bitter, morning necessity into a luxury good that was worthy of connoisseurship.

With the help of Fika, Angel’s Cup, Dripper and others, users will begin to see that where their coffee comes from and the environment in which it is grown (or provenance and terroir,) dramatically changes what they taste in your cup.

While coffee is still years behind the craft beer scene (just like Fika, Angel’s Cup, and Dripper are a few years behind both Vivino and Untappd), third wave shops are cropping up everywhere. Thus, the consumers’ options of what to drink are becoming endless. Not only can one drink Madcap's Reko two years in a row and taste how it has changed since it was last in season, but one can also go to Cape Town, South Africa to taste Rosetta Roastery's Reko,

What is the most expensive bottle of wine or beer you have ever seen or purchased? Now compare that to the most expensive

coffee you have ever seen or purchased. The most expensive coffee, in the vast majority of cases, pales in comparison to their craft counterparts.

Beer enthusiasts go to taprooms expecting to spend upwards of seven dollars on a pint, whereas coffee aficionados go to a café expecting to spend no more than four to five dollars. While not a perfect com-parison by any means, the example serves to show the greater willingness of craft beer imbibers to pay top dollar for great beers.

However, even though the gap in profit margins still looms large, companies are willing to push the envelope, highlight the nuance of coffee and sell it for a higher price. Organizations like The Cup of Excellence, who hold online auctions for the best coffees , and roasters like Heart Coffee in Portland, Oregon and Tim Wendelboe in Oslo, Norway, are working to change the perception of coffee from commodity to luxury.

In the tech world, craft beer and wine drinkers have apps that allow their users to explore their respec-tive craft industries, catalogue their drinks, record their tasting notes and ratings, and share them with their fellow enthusiasts. Coffee, on the other hand, despite its complexities and newfound “third wave” community, has been left behind in the tech world, until now. In the past year or so, coffee drinkers have been introduced to a group of useful new apps that can serve to grow their knowledge.

The most apt comparison to beer’s Untappd or wine’s Vivino is Fika. Fika is a social coffee journal. It is a community of third wave coffee drinkers that

Changing Coffee Perceptions through Technologyby Sam ReillyApps Helping Coffee Culture

and then return to the United States to try George Howell’s, as well.

Perhaps most importantly, these apps can assist in the quest started by the Cup of Excellence and the roasters on the industry’s frontier in changing the perception of coffee.

With the help of these apps, consumers will begin to recognize regions, varietals, and even farmer names. As a result, they will begin to understand what to expect with each specific characteristic of their coffee. For cafes and roasters, they can showcase their coffees on Fika or Angel’s Cup, and receive feedback about how their consumers are enjoying their product.

Finally, in the pursuit to change the perception of coffee, we will hopefully see the perception evolu-tion reach the producers. If coffee drinkers change their expectations surrounding how much money they should spend on coffee, then some of that profit can make its way down to those at the begin-ning of the coffee chain.

George Howell put it beautifully in A Film About Coffee when he said, “It is no longer a cup of joe, it is an adventure in search of the ultimate cup.”

Now, with the advent of these new apps, roasters and cafes have the tech industry by their side to contribute, in some way, to that search. The more that the average consumer realizes how exotic and rare great coffee is, then the more they will be willing to pay to find the ultimate cup.

by Sam Reilly

Please Make Sure to Visit these Coffee Fest Exhibitors

Coffee Fest Trade Show 100coffeefest.com (800) 232-0083Coffee 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 19

Coffee Shop Manager 517coffeeshopmanager.com (800) 750-3947Coffee 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 400coffeetalk.com (206) 686-7378CoffeeTalk 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 coffeetalk.com

Java Jacket 303javajacket.com (800) 208-4128The Original Green Coffee Sleeve. Comes in 100% Recycled Natural Kraft or White. Can be custom printed with your design.See our ad on page 20, 26

JoeTap 113joetap.com (800) 325-5893JoeTap, the world’s first and only standalone coffee cold brew tap system for nitro coffee. JoeTap delivers either still or nitro coffee, perfectly, consistently and deliciously with each and every pour.See our ad on page 15

ShopKeep POS 626shopkeep.com (800) 820-9814The simplest way to make smarter business decisions.See our ad on page 3

The Coffee Trust 10thecoffeetrust.org (505) 670-9783See our ad on page 25

Tightpac America Inc. 719tightvac.com (888) 428-4448Brands include - Coffeevac, Teavac - Patented Vacuum sealed system protects your Coffee & Tea every time you open and close the container. Simplicity that works!See our ad on page 26

Vessel Drinkware 701vesseldrinkware.com (855) 883-7735oneVessel 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 17

Walker Coffee 305walkercoffee.com (713) 780-7050Shop around for your beans! Visit www.walkercoffee.com to see our green coffee offering lists. Our reputation stands out for our great quality of beans and excellent customer service.See our ad on page 21

15

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October 2015

There are emerging examples of proactive approaches to acknowledging, quantifying, and correcting detrimental human impact on fauna and flora. Without undermining those beautiful catalysts, the obvious opportunity is to choose prevention over a bandage approach, as is choosing inclusion over conquest.4 What if communities

felt that they were the local industry and end consumers felt connected and supportive to the coffee they breathe.

I relate the current trend of (CEL) to past transitions such as those having moved

away from the 'spray and pray' approach of managing pest and plant diseases to the integrated pest management of today. We have the ability, means and stimulation to design habitat models overlaying ever increasing layers of interaction for rebalance, to achieve prosperity for all.

Why not expand our awareness and uplift our consciousness using the network and

love of an exceptional cup of coffee?

Imagine feeling the uplifting energy of the circle of coffee processes from the plant to 'the nectar of nature' that tantalizes our taste buds, knowing they are in harmony and that we are part of its fruition. Not only will we feel enlightened,

but able to visualize the joys and sense of pristine environments, smiling communities and a sustainably balanced industry.

Projects including collection of regional seed, reforestation nurseries, animal and community reintroductions and care will soon become the energy inside each cup!5

1 Climate Change Report 2008, Professor R. Garnaut.2 Morris Corp, Mine-Site Environment Management Policy 2011, G.B Lupton.3 Rio Tinto in the NW Territories, Canada. Case Study 9, Incorporating Traditional Knowledge

into Scientific Monitoring at Diavik Diamond Mine 2011, Colleen English.4 Restoring Environmental Damage, Putting a Price on Ecosystem Services 2013, Simon Tilling.5 Managing Mangroves and Capturing Carbon in Kenyan Communities 2009; Burkina Faso

Greening the Desert 2012.

by Gregory Lupton (Plant Physiologist)

As with mining, the coffee industry has the ability to become a role-model directing world environmental preservation. Wouldn't that be something?

Images of 'Slash and Burn' deforestation to quench the bottomless cup of coffee lovers, of which I'm no exception, leaves a bitterness on the rim of what should be 'The nectar extracted from heaven.'

Like many developing industries, more so for those entering a marriage of increasing opportunity, there are timelines of progression and ongoing adjustments needed to keep up with sustainability.

Gone are the days of single discipline correction and balancing of company books.

It is clearly understood and supported by numerous studies that emerging consumers reflect their company loyalty with emotion and self-lifestyle. This developing trend and link to financial capitalization equally - or in my view more importantly - paves the way forward for improved company policy and bio-sustainable innovation.1

Having marched against aspects of the past mining industry and political imbalance, it quickly became apparent that to spite either side of the debate over 'black and white' of industry or right of expression, the solution lies in the 'grey.' Enlightened with love, caffeine, and what was seen as discarded loyalties to mother earth, I traded my straw hat for the hard hat of the mining policies of the time. My intent was to filter into the veins of an industry with state, federal, and international government influence to inspire awareness, initiate innovative improvement and encourage interactive growth. It wasn't long before my branches reached into recycling, reduction of use of resources, environmentally responsible packaging, introduction of earth friendly awareness, and interaction across groups. With a universal view of blending black and white into a win-win grey, I plunged into creating new company policy to amalgamate industry, environment, and local communities. Quicker than an espresso acknowledgement, the concepts and innovations were embraced into policy, leading the way for future changes.2

With frothed egos, industry power and increasing consumer support, the age of 'grey' mining continues to grind forward.

Parallels of mining to the coffee industry can been seen steeping from the ashes of prior roasts (figures 1,2) emerging with improved aromas and blends of difference.

Like the mining industry, the coffee industry not only has the ability to follow integrated accountability and sustainability, but can also choose to align with consumer emotional loyalty (CEL.) Furthermore, the coffee industry could develop legislative methods to integrate coffee lovers and local communities into feeling like they are part of the process leading world preservation.

The Future of Coffeeby Gegory LuptonPristine Rainforest Coffee

(figure 2, non integration)

(figure 1, slash and burn)

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October 2015

Courtesy of COEProducer ProfileGUATEMALA: EL GUACHIPILINGuatemala LOT 17A - El Guachipilin• Farm: ElGuachipilin• Farmer: AimeeLucíaPérezRíos

The story of Finca El Guachipilin,which is just next to Finca La Hermosa in Acetenango, Chimaltenango, Guatemala stretches back to the early 1900’s, and covers a lot of ground (literally). Mr. Mateo Mejia Mazariegos, who owned the massive farm of La Colina, was the first Guatemalan farmer to have both wet and dry mills on his beneficio. The farm was eventually split into five working sections, and in 1950 Mr. Mejia handed over ownership to his son, Jose, who seven years later passed it to his son, Carlos, who managed the farms until 2002.

The farm underwent more division as Carlos’s children each took a portion, until in 2010 a young man who is a third-generation coffee farmer, Max Fernando Perez Rios, acquired each part and reunited it to form Finca La Hermosa. Mr. Perez, who grew up on coffee farms in Huehuetenango, manages each aspect of each farm, from the coffee nursery and the planting of new varietals, to the harvest, the wet milling and the sun drying on patios, the selection of the parchment and the packaging at the farm. This attention to detail influenced this coffee’s placement in 2015 COE Guatemala.

Coffee Information Farm: El GuachipilinFarmer: AimeeLucíaPérezRíosCity: AcatenangoRegion: ChimaltenangoCountry: GuatemalaFarm Size: 14.23 ha.Altitude: 5000-6000 ft.Variety Pache

Competition and Auction Information Rank: 17aScore: 85.97Jury Descriptors:

Aroma/Flavor: Candy, vanilla, cholocateAcidity: Malic, fruit, livelyOther: Round body, creamy

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October 2015

At Water Avenue Coffee, local is reflected in everything we do. Our name, “Water Avenue,” is a toast to our location in Portland’s industrial district, an area that has treated us well. We distribute to

nearby shops, bars and restaurants, hoping to delight new audiences and stimulate the local economy. Our neon blue COFFEE signs glow all night long, serving as a beacon to travelers on nearby I-5.

Then there are the coffees themselves. We search the global market for the best green coffees available, building direct trade relationships with farmers whenever possible, to help improve our quality from bean to cup. This model allows Water Avenue better access to great coffees in El Salvador, Colombia, Guatemala, and Brazil. My personal favorite right now is our El Rosario Centroamericano from El Salvador.

In the last few years, the southeast industrial district has grown rapidly. We’ve welcomed a flurry of new bars and restaurants, startups and web developers, vintage shops and retailers. Just this past summer, we’ve seen our busiest season yet. Increasingly, tourists from different countries and other states are flocking to Portland and as the neighborhood flourishes, more visitors pop in, enabling the city to become a destination for specialty coffee. Throughout town, guests can find a variety of shops to sample from, emphasizing the need for quality products.

We brew local, we know local, and because of the cutting-edge technology we have in the palm of our hands, we are able to scale alongside the city of Portland.

In the midst of this economic boom, we’ve surpassed our initial estimates three times over and moved into a larger facility just after our five-year anniversary. We feel strongly that these improved projections are tied to the expansion and development of Portland. With business blossoming, it’s more important than ever to embrace a robust point-of-sale system to keep tabs on operations. A few years back, we were using an older PC platform that stored all information locally. It worked okay, but wasn’t very versatile; the system was tricky to navigate when making changes or trying to find specific inventory information. After shopping around, we decided to give ShopKeep a trial run. A smooth set-up later, we were hooked.

ShopKeep provides streamlined reporting features that help us understand what’s going on in any given day, across departments. Want to get ahead of the holiday season? With ShopKeep you can quickly pull data from last year, going as granular as each individual transaction. Worried about inventory? ShopKeep keeps you in the loop, letting you know when a product needs to be reordered. ShopKeep’s analytics help keep track of everything from best-selling items to on-the-spot transactions, allowing you to see when the cafe is getting busy. This intel streamlines scheduling, ensuring you staff accordingly for peak times. Usually, we have around five or six employees at the shop,

Water Avenue Renaissanceby Matt CrockerUsing Technology to Succeed

especially in the morning and right after work, our busiest hour; ShopKeep ensures their time at Water Avenue is well-spent.

Running reports on our old system used to be a tedious process, but ShopKeep freed me up to manage backend operations at my leisure. Unlike many other POS systems, ShopKeep is cloud-based and iPad-powered, enabling us to run reports while away from the register. Before installing ShopKeep, backend operations were difficult; we’d have to come in extra early or stay after hours to pull analytics. Now I can access consumer and inventory data when I want, wherever I want, whether from home or away on vacation, using the ShopKeep Pocket app. The ShopKeep Pocket app grants managers access to sales by hour, top-selling items and the number of new customers instantly, on-the-go. The amount of time I save allows me to be out in the cafe with customers, assisting with day-to-day operations and working my schedule around what I need to do, rather than reporting.

Coffee tends to encompass a lot of habit and ritual. We work hard to establish relationships with our customers, both vacationing and returning, and strive to keep them in the loop. Last winter, we took that communication to the next level, establishing a regular newsletter. In each issue, we highlight new coffees introduced to the menu, spotlight local wholesale accounts and share interesting company news. We’ve been building our readership over time, but ShopKeep’s MailChimp integration helped quadruple our subscribers by syncing email addresses from within the system. The integration also allows access to professional-quality templates, along with detailed reporting to track the newsletters’ success, which is perfect for keeping in touch with fellow coffee-lovers, near and far.

Community means a lot to Water Avenue Coffee. We know customers and look forward to seeing their faces once, sometimes even twice, a day. While pouring cups of morning coffee, we hear about what’s going on in their lives and have found they genuinely care about our business. As Portland expands, Water Avenue along with it, these interactions remain at the heart of our business. Water Avenue Coffee began back in 2009 as a small cafe along the Willamette River, fueled by our determination to brew a great cup of coffee. Since then, we’ve watched as the neighborhood has grown around us; we’re more excited than ever to roast our favorite coffees - and with ShopKeep’s help, we can stay two steps ahead.

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October 2015

Specialty Coffee Roasters Burke Brands to offer Full Color Private Label Coffee Bags with low minimum orders!Specialty Coffee Roasters Burke Brands LLC has a new solution for clients inter-ested in private label coffee. Benefits Include: • LowMinimumOrders-Allows

the client to tweak and perfect their packaging without commit-ting to a large quantity of printed bags.

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Coffee Fest Portland Hosts 2015 Western Regional CompetitionsThe 75th Coffee Fest trade show for specialty coffee retail and related indus-tries is coming to Oregon Convention Center, October 23-25, 2015. This year Café Imports joins sponsors Roast magazine, Nuova Simonelli and Rancilio in the produc-tion and sponsorship of the America’s Best Espresso Competition. Twenty-eight competing coffee roasters will have 10 minutes each to brew their best espresso shots from one of the four onsite espresso machines. Additionally, Coffee Fest Portland has announced the six coffeehouses who have qualified to compete in America’s Best Coffeehouse 2015 Western Region Championship. Three people form a team and work on-site at Coffee Fest to serve the customers during the 60-minute live competition session. The winners of each competition will be awarded $2,000, the Championship Trophy, and the third of six coveted posi-tions for the respective 2015/2016 Championship, which will be held in Nashville, TN - February 17-19, 2017. To see the Coffee Fest Portland

America’s Best Espresso Bracket, please visit coffeefest.com. For more information, please contact Erika Lowery at 425 295-3300 ext. 126; [email protected]

Howard Chapman Began Term as NAMA ChairNAMA announced that Howard Chapman began his one-year term as Chair of the associa-tion’s Board of Directors on July 1. “We are delighted to welcome Howard to his role as Chair and recognize the value his expertise will mean to the industry,” said Carla Balakgie, NAMA’s President and CEO. A Vice President and Division Manager, Office Coffee Division for Royal Cup, Howard combines his love of coffee with com-munity leadership and competitive racing. “I am very much looking for-ward to my tenure as NAMA Chair,” said Chapman. “I have big shoes to fill following Pete Tullio, who really drove the industry forward in his two consecutive terms. I join my fellow NAMA members in thanking Pete for his leadership.” Howard is a native of Atlanta, GA and attended Georgia State University.

#TalkToRAINNThis fall marks the start of school, as well as another opportunity to raise awareness about sexual violence. This week, RAINN is launching #TalkToRAINN, a social media cam-paign that connects those impacted by sexual violence with the help they deserve, and spur conversations about sexual assault prevention. More than 150,000 coffee sleeves featuring the National Sexual Assault Hotline (800.656.HOPE and online.rainn.org) will be distributed across 70 campuses nationwide. Student dining halls and campus coffee shops will replace their current sleeves with the #TalkToRAINN sleeves in order to spur a conversation about sexual assault and also connect people with help. By tagging @RAINN01 on social media and including the #TalkToRAINN hashtag, students can take action and extend the conversa-tion beyond campus borders.Valdosta State University students created a “TalkToRAINN Selfie Challenge” to encourage their peers to take a “selfie” with their #TalkToRAINN coffee cup and spread the word about recovery resources.

Women in Coffee: The Will and Wisdom to WinLed by Dean Patricia Marquez, WOMEN IN COFFEE: THE WILL AND WISDOM TO WIN provided an

NewsBitesopportunity to hear from and dia-logue with some of the leading lights in San Diego’s coffee industry, all of whom are committed to helping provide a tree-to-cup solution and make San Diego the world’s most economically and environmentally enlightened coffee community. On Thursday, September 10, the host was Earth’s Choice at University of San Diego’s Joan Kroc School of Peace Studies. Event sponsors included InterContinental Coffee Trading, Daymar Coffee Roasters, Pure-Flo and Hessian Global Goods. Guests provided samples of their products and spoke about their industries’ roles in being part of the solution. If you would like more information about this important free event: Visit www.womenincoffee.org/earths-choice/ contact Karen Cebreros at 619-889-1997 or by email at [email protected]

Xylem Introduces Flojet's BevJet CompactThe BevJet Compact is designed to distribute water, wine, non-pulp juices, iced teas, alcohol (less than 15 percent concentration), syrups and more through the motorized unit. The system is ideal for applications requiring flow rates from 0.8 to 1.0 GPM (3.0 – 3.8 L/Min). Designed to fit into tight spaces, the beverage dispense system is easy to install in cabinets, carts or any under-counter application, making it a reliable beverage solution for food kiosks, drink stalls and small restaurant and vending operations. The BevJet Compact system employs intelligent automatic shut-off technology that senses when a bag-in-box or bottled water unit is depleted. The product is also NSF, CE, UL and RoHS certified, and is available in 115/230 volt, 50/60 hertz models.

ICT Donates Women-Produced Coffee to Grounds for HealthICT is proud to have donated three 69-Kilogram Grain Pro bags of our Guatemala IWCA Quezaltepeque Organic coffee to the October Grounds for Health Auction. All proceeds from the sale of this coffee go to Grounds for Health, a non-profit dedicated to the prevention and treatment of cervical cancer worldwide. Intercontinental Coffee Trading is proud to be a longtime supporter of this worthwhile cause. Please visit http://bit.ly/ict-coffee to place your bid, and learn more about Grounds for Health. The ADISQUE Co-op consists of 165 mostly indigenous

families of Mayan decent. 49 women are among the growers contributing to the production of "Sello de Mujer." ADISQUE is an organization that provides assistance to small farmers in the production of high-altitude, organic coffees, with a special focus on practices that improve the living conditions of local families and do not contribute to climate change.

Dunkin’ Donuts Announced Entry into SwitzerlandDunkin’ Donuts announced on September 22 that it has signed a master franchise agreement with PRS Restaurants AG to begin developing Dunkin’ Donuts restaurants in Switzerland. The leaders of the franchise group are highly successful real estate and retail developers in the country. The franchise agreement calls for the development of 30 Dunkin’ Donuts restaurants across Switzerland over the next seven years, with an initial focus on Zurich and Basel. Dunkin’ Donuts restaurants in Switzerland will feature the brand’s wide range of hot and iced coffees, lattes, espressos, cappuccinos, teas, Coolatta® frozen drinks, croissants, donuts and sandwiches, all served quickly in friendly, convenient locations at a great value. The brand will also offer regional menu items to cater to local tastes. For more information about Dunkin’ Donuts, please visit DunkinDonuts.com.

Take the EM Challenge!The Coffee Trust is launching The EM Challenge an awareness campaign to raise funds for coffee farmers to recover from the coffee rust fungus “la roya” that has wiped out 75% of coffee crops in regions of Guatemala. The EM Challenge asks participants to record video of themselves drinking Effective Microorganisms or EMs, a powerful probiotic coffee farmers are using to eradicate the fungus. The great thing about EMs is they are organic and safe – so safe that you can drink them! The videos are used to challenge others to drink, or donate, or better yet, both! All proceeds go to The La Roya Recovery Project, a farmer-to-farmer development project to save coffee farms. Learn more, donate and take the challenge at www.emchallenge.com. Help us meet coffee retailer Dean’s Beans’ commitment of 5K in match funding to raise a goal total of 10K for coffee farmers and their families!

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26

October 2015

Company .............................................................Phone ....................................Web .................................................... Page .. Coffee Fest BoothAdd a Scoop Supplements ..................................... (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 ...................19Buhler Inc ...................................................................... (905) 754-8389 .......................buhlergroup.com .....................................25Burke Brands / Cafe Don Pablo ........................... (305) 249-5628 .......................cafedonpablo.com ..................................25Cablevey Conveyors .................................................. (641) 673-8451 .........................cablevey.com ............................................15Caribbean Coffee Company .................................. (800) 932-5282 .......................CaribbeanCoffee.com ...........................21Caribbean Coffee Company .................................. (800) 932-5282 .......................CaribbeanCoffee.com ...........................23Coffee Fest Trade Show .......................................... (800) 232-0083 ......................coffeefest.com .........................................19 .......................................100Coffee Shop Manager ............................................... (800) 750-3947 ......................coffeeshopmanager.com .....................25 .......................................517Daterra Coffee .............................................................+551937288010 ........................daterracoffee.com.br .............................15Double Team Inc. ........................................................ (877) 320-3880 .......................double-team.com....................................23Dunkin' Brands ............................................................ (781) 737-3000 ........................dunkinbrands.com ..................................2Follett Corporation .................................................... (800) 523-9361 ........................follettice.com ............................................25Fres-co System USA, Inc. ........................................ (215) 721-4600 .........................fresco.com .................................................19Grey Fox Pottery ........................................................ (612) 767-7407 .........................greyfoxpottery.com ...............................23International Coffee Consulting Group .............. (818) 347-1378 .......................... intlcoffeeconsulting.com .....................25Java Jacket ................................................................... (800) 208-4128 ....................... javajacket.com .........................................20, 26 .............................. 303JoeTap ............................................................................ (800) 325-5893 ....................... joetap.com .................................................15 .........................................113Lbp Manufacturing Inc. ............................................ (800) 545-6200 ......................upshotsolution.com ...............................23LMI Pacakaging Solutions ....................................... (262) 947-3300 ....................... lmipackaging.com ..................................21Mother Parker's Tea & Coffee Inc. ........................ (800) 387-9398 .......................realcup.com ...............................................17NAMA ............................................................................. (312) 346-0370 ........................vending.org ...............................................13Pac Coffee Consultants, Ltd. ................................. (425) 512-9478 ........................paccoffeeconsult.com ...........................26Plitek, Llc ....................................................................... (847) 827-6680 .......................plitek.com ..................................................7Pod Pack International, LTD. .................................. (225) 752-1160 ..........................podpack.com ............................................21Primera Technology, Inc. ......................................... (800) 797-2772 .......................primeralabel.com ....................................25Pro-Line Packaging ................................................... (630) 422-1012 .........................prolinecoffee.com ...................................23Scolari Engineering ................................................... (856) 988-5533 .......................scolarieng.com .........................................28ShopKeep POS ............................................................ (800) 820-9814 .......................shopkeep.com ..........................................3 ........................................ 626Shore Measuring Systems ....................................... (217) 892-2544 ........................moisturetesters.com ..............................25State Farm Insurance ................................................See Web .....................................st8.fm/bizinsurance.com ......................9The Coffee Trust ......................................................... (505) 670-9783 .......................thecoffeetrust.org ...................................25 .......................................... 4Tightpac America Inc. .............................................. (888) 428-4448 ......................tightvac.com .............................................26 .......................................719Vessel Drinkware ........................................................ (855) 883-7735 ........................vesseldrinkware.com .............................17 ....................................... 701Vita-Mix Corporation ................................................ (800) 437-4654 ......................vitamix.com ...............................................27Walker Coffee .............................................................. (713) 780-7050 ........................walkercoffee.com ....................................21 ...................................... 305Xeltron ............................................................................+01150622795777 ...................xeltron.com ...............................................23Xylem Applied Water Systems ............................. (914) 323-5700 ........................foodservice.xylem.com/coffee ..........11

Advertisers Index

AllStar Tools

Tightvac888.42.TIGHTwww.tightvac.com

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Java Jacket800.208.4128

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alliance for Coffee excellence

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allianceForCoffeeexcellence.org

The Alliance for Coffee Excellence is a U.S.-

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CoFFee ProduCerCoFFee ProCeSS ConSulTInG

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Kurt Eichmeier425.512.9478

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- Need to increase capacity?

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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.

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.