Victrola Coffee Roasters

November 2012Vol. XXV No. 11

HNCT, LLC

25525 77th Ave SW

Vashon, WA 98070

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This Month:page 20

See NAMA Exhibitor Listings Page 24

10 The Green Guide

14 When Water Is the Enemy

16 Cafe Jumpstart A Tip a Month

18 International Food and the Caf

A perfect specialty coffee requires the right water hardness for the best extraction, taste and aroma. An expensive espresso machine requires control of the water hardness to protect it from damaging limescale. The Everpure Claris Filtration System by Pentair gives you both. Innovative 5-stage filtration and carbonate hardness give you premium quality water ideal for brewing Exclusive Duo-Blend technology gives you precise hardness for perfect extractionThe result is specialty coffee with perfect crema, full flavor and pleasant aroma, along with brewing equipment protection from mineral scale that can cost you money in maintenance and repairs. The Everpure Claris is precisely what youve been looking for. Contact us for a free water test at watertest@everpure.com, visit www.everpure.com or call 800.942.1153.

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12 Branding for the Business You Want

14 When Water Is the Enemy

10 The Green Guide

Feature

Cont

ents

Victrola Coffee Roasters

Who WE aREownersCEO/Publisher/Advertising DirectorKerri Goodman-Small, ext 1 | 877.426.6410 | 206.795.4471kerri@coffeetalk.comEditor-in-ChiefMiles Small, ext 2 | 206.795.2835miles@coffeetalk.com

International Development Rocky Rhodes, 818.347.1378rocky@coffeetalk.com

Bill Kaprelian, ext 7bill@coffeetalk.com

DesignPrint DesignMarcus Fellbaum, ext 5marcus@coffeetalk.comWeb DesignJustin Goodman, ext 6justin@coffeetalk.com

administrativeAdministrative Director, Accounting, SubscriptionsSandra Hundacker, ext 4sandra@coffeetalk.com

Mailing InfoMail: HNCT, LLC, 25525 77th Ave SWVashon, WA 98070Phone: 206.686.7378 Fax: 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.Circulation: CoffeeTalk (ISSN 1084-2551) is mailed monthly (10 times per year) with combined June/July and November/December issues, also bonus mailing/distribution for Education Guides and foodservice/hospitality and coffee conventions/shows throughout the year.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 2012, HNCT, LLC, All Rights Reserved

7 In Memoriam

8 The View

10 The Green Guide

12 Custom PackagingCreating Retail Success

12 Branding for the Business You Want

14 When Water Is the Enemy

16 Cafe Jumpstart A Tip a Month

18 International Food and the Caf

20 Retailer / Roaster ProfileOld School, Fun, and Sophisticated Victrola Coffee Roasters

22 Rocky RhodesQuality Equals Money in Indonesia

24 NaMa Listings

26 News Bites

28 advertiser Index

Professional

Memberships

4

November 2012

Professional

Memberships

Big Brand Look... Boutique Brand Volume!

5

Call Visstun Today! (800) 401-2910 www.visstuncups.com

What does your cup sayabout your company?

Bland? Brand!

Your coffee cup stays in front of your customers and everyone around them for an average of 30 minutes. Thats about 50 hours of advertising per 100 cups served. What kind of impression does your cup create? Does it build your business or just hold coffee?

Advertise your business 30 minutes per cup - Change your cup from bland to brand!

7In MemoriamSaLIM JaNNa - President

Exportadora de Caf Condor

The coffee industry pays respect to and remembers with great admiration the life of a man who played a very formative role in the development and advancement of specialty coffee. Salim Janna, or Salo as many of his friends called him, started his coffee career by joining the Colombian Coffee Federation in Bogot in June, 1983. Shortly thereafter, he received his first promotion and was transferred to the Colombian Coffee Federation in New York where a few short months later he was appointed President.

Salim was one of the pioneers and promoters of the 100% Colombian Coffee program. He led an advertising and promotional campaign which positioned Juan Valdez among the most recognized icons in the US, and Colombian Coffee among the top quality coffees in the world.

In 1995, he and his wife Marcela decided to move their family back home to Colombia. Salim wanted to continue his career in coffee and decided to invest in Caf Condor. In 1996, Salim became its CEO and majority investor and under his leadership the company became a pioneering exporter of specialty coffee.

Salim was actively involved with the SCAA where he participated in the International Relations Committee as well as on the board of directors. He was also one of the founders of the Colombian Specialty Association. His passion for quality showed in his many contributions to the Coffee Quality Institute (CQI), where he served as respected trustee for a period of thirteen consecutive years, until he retired from the board two years ago. He was very instrumental in helping CQI to attain many of its successes and his wisdom and counsel were highly valued. He was a straight shooter whose commitment to quality was unwavering.

Salim was a go-getter. He would breakfast in Bogot, be seen at an afternoon meeting in New York, and later dine with clients in L.A before taking the red-eye back to Miami or Barranquilla. His intrinsic sense for opportunities combined with his tenacity and determination made him a successful entrepreneur at a very young age. He invested in the port of Barranquilla as well as in coal mining in Colombias interior where he acquired a coal trading company, serving as its CEO. He also served on several boards in the energy industry and health care sector in Colombia. When Salim was engaged in an industry he committed himself to making it better, and to making a difference.

He had an insatiable appetite for learning and would share with friends and colleagues the case study learnings from his annual sojourns to Harvard Business Schools executive education programs. He was very passionate about the importance of lifelong learning and to working hard to achieve your goals. He certainly modeled those values.

Yet, for all the accomplishments of his career, the single most important focus of his life, and the only real measure of success that was important to him was the love of his family. Salims wife Marcela and his three sons, Nicolas, Julian and Gabriel were the center of his universe and the source of his joy and inspiration. He beamed when he spoke of them and was so very proud of the life they shared. Salim was a devoted and loving husband and father. He had a heart that was bigger than his entire body and it overflowed with generosity and warmth and acceptance.

And so, we pay tribute to the contributions of an industry leader who so many of us had the privilege of calling friend. Let us honor his memory by our steadfast pursuit of quality and in our understanding of what is really important in life. We shall carry him our hearts always.

As I am preparing this column for publication, about half the population is enduring the onslaught of Hurricane Sandy as it comes ashore in New Jersey. The destruction is already extensive and we havent heard from the inland areas that are bound to experience wide ranging power outages, flooding, and loss of life and property. We sincerely wish all our friends and business associates in the Mid-Atlantic, New England, Great Lakes, and Canada God speed and good luck during these terrible few hours and the days and weeks of cleaning up ahead.

Congratulations!!!Congratulations to Basic Health International for receiving the most clicks in our Making A Difference issue that is published on-line every July. Basic Health International will receive a $1000 donation from the CoffeeTalk Foundation and our warm congratulations. Basic Health International developed, along with students from Hampshire College in Massachusetts, a transportable lightweight gynecological exam table made from inexpensive materials. The table folds up and can be carried like a backpack into remote areas that may not have seen womens medical care for generations. The frame also has pouches for carrying the cryotherapy tanks and suppliesIn the words of BHI

Imagine painting a 5-story building without a ladder, or harvesting coffee without a container to store the beans? This is the situation that many health care providers find themselves in when administering cervical cancer screening in remote and rural areas. Health care providers often travel long distances to provide life-saving cervical cancer screening and treatment to rural areas that do not have health clinics or gynecologic examination tables. Women have to be examined on desks, tables, hard floors or low mattresses in community rooms or private homes. These non-traditional facilities are often poorly lit and uncomfortable for women. In addition, to treat pre-cancerous cervical lesions, cryotherapy (freezing) of the cervix is employed. This

CalendarNov. 1-2 LXXV Congreso anual de ASOEXPORT - Cartagena, Colombia

Nov. 3-4 Coffee & Tea Festival - Atlantic City, NJ

Nov. 3-4 Coffee Fair - Portland, OR

Nov. 7-11 Sintercaf 26th Edition - San Jose, Costa Rica

Nov. 8-9 Ethiopian Coffee Exporters Association (ECEA) - Addis Ababa, Ethiopia

Nov. 11-16 ASIC- 24th Int'l Conference on Coffee Science - San Jose, Costa Rica

Nov. 13-15 Coffee Tea & Water - New Orleans, LA

Nov. 20-22 The European Coffee Symposium - Amsterdam, The Netherlands

Nov. 22-25 11th Seoul International Caf Show - Seoul, Korea

Nov. 28 - Dec. 2 20th Encaf - So Joo da Mata, Brazil

Dec. 4-6 Dubai Drink Technology Expo - Dubai, UAE

Dec. 5-7 18th Asia International Coffee Conference - Ho Chi Minh City, Vietnam

Dec. 14 Green Coffee Association Annual Holiday Party - New York, NY

2013

Feb. 7-9 IWCA III International Convention - Guatemala City, Guatemala

Feb. 14-16 10th African Fine Coffee Conference & Exhibition! - Kampala, Uganda

requires providers to lug the gas tanks that weigh approximately 25 lbs each. These tanks are awkward and difficult to grasp because of their cylindrical shape and lack of a handle. As a result, providers either roll the gear on a dolly-like structure, or bear the weight on their own heads all of which prove unfeasible in remote, mountainous areas.

We hope that our small contribution will help Basic Health International deploy more of these needed tools to villages and women in need. We also urge you to give as well. For more information on Basic Health International, you can call 212-241-0733 or email them at info@basichealth.org. Their address is:

Basic Health International Mount Sinai Medical Center One Gustave, L. Levy Place, Box 1170 New York, NY 10029-6574

Thank you for making our raffle successful!

On behalf of the 5th graders of the West Seattle Elementary School (a school with hope and heart), we would like to thank the generous Coffee Fest exhibitors and our dinner party guests for their contributions to our raffle fundraiser. Miles and I were amazed at the contributions of so many friends and business partners, enabling us to successfully reach our goal to sustain the camp in Islandwood, where the students participate in experiential and project-based fieldwork. For many of these students, it is their first time being outside of the city and they come back changed, with a broader view of themselves and the impact they have as members of a community. Keeping the program alive would not have been possible without your support!

The View

8

November 2012

Nov. 22-25 11th Seoul International Caf Show - Seoul, Korea

Nov. 28 - Dec. 2 20th Encaf - So Joo da Mata, Brazil

Dec. 4-6 Dubai Drink Technology Expo - Dubai, UAE

Dec. 5-7 18th Asia International Coffee Conference - Ho Chi Minh City, Vietnam

Dec. 14 Green Coffee Association Annual Holiday Party - New York, NY

2013

Feb. 7-9 IWCA III International Convention - Guatemala City, Guatemala

Feb. 14-16 10th African Fine Coffee Conference & Exhibition! - Kampala, Uganda

an_coffee_talk_af.indd 1 24/10/2012 15:24:51

So much talk everywhere we look about going green these days, and for good reason. This year U.S. electricity prices are estimated to average 10.48 cents per kilowatt-hour, a 1.1 percent increase from 2011. And natural gas is estimated to average $9.21 per thousand cubic feet in 2012, a 2.2 percent increase over 2011. So, thats incentive to reduce energy consumption in coffee shops even when you consider the bottom line alone. Thankfully, Energy Star estimates that by simply focusing on energy use our category of business can expect a 10-15 percent savings in utility costs. It is tough to dispute that energy conservation efforts make good business sense when approached from that tack.

But lets look at it from another angle for a moment. We are close to our supply chain in the coffee world closer, perhaps, than in many other industries. We know the places our coffee beans come from and, in many cases, the people whose lives depend on them. We work collectively as an industry toward a sense of connectedness and understanding of the impact of our decisions. I still remember Paul Hawkin applauding our leadership in responsibility in at the SCAA Expo in San Francisco already in 2001. We know, too if were paying attention that the partners we depend upon in coffee-producing origins face increasingly challenging climate volatility making each crop year an unpredictable adventure wrought with newly arrived plagues, too much or too little water, wind-damaged plantings, etc. Pricing is impacted by these swings in climatological patterns to be sure.

Whether or not you subscribe to the notion that the changing climate today is a result of human activity is not important here. What is important is that we look at our own business behaviors and find the ways that we can make an impact toward overall reduction of the energy we consume the carbon footprint that we leave. Dare I say the contributions we make to greenhouse gasses? To make sure that we are all on the same page (and feeling a sense of responsibility) that can hopefully inspire us to act, I offer the following tidbit: in multiple life cycle analyses of coffee it has been stated that cafes consume more energy than any other part of the life cycle of coffee. More than growing, processing, transport, or even roasting. That is because it takes heaps of energy to make water hot, air condition shops, and refrigerate all the goods we want to keep from going bad in order to sell them. But mostly it is heating water; whether that is done in a coffee shop or in your home.

So what do we do? The Barista Guild of America (BGA) approached the SCAAs Sustainability Council during annual leadership meetings in 2011 with a very specific challenge: How can we guide cafe operators to make sustainable and more responsible choices in the ways they run their businesses? When the leadership of BGA left the room, we on the council struggled for a bit trying to figure out how on earth we could possibly deliver on such a seemingly overwhelming request in a reasonable amount of time. But then we recalled the great work of Kirstin Henninger at the Green Cafe Network. Henninger partners with The Food Service Technology Center to help guide the practices she recommends from a scientific angle. The Sustainability Council partnered with Henninger and embarked on the yearlong process of creating the Green Guide, which is a component of the Green Your Cafe campaign, launched by SCAA this year.

The Green Guide is a multi-module digital tool meant to empower caf operators to ease into reducing the negative impact imparted by caf operations. In order to endorse this tool, as the SCAA, we worked diligently to ensure that none of the practices encouraged could have a negative impact on quality. The guide is completely accessible (both in price, at about $25, and in actionable items); it is designed to empower operators to do as much, or as little, as they want at the onset. Clear step-by-step guidance minimizes confusion and, importantly, a sense of being intimidated by how much we can do. The first module focuses on energy. The next module will focus on water management and future modules will discuss waste reduction and recycling, purchasing strategies, offsets, and reduction of toxins and pollution production.

And more comes with the Green Guide. With the purchase of the guide, SCAA members will receive a one year subscription to START. START is a

powerful online database that allows retailers to input data related to their business and discover the impact of their efforts, notes Sarah Beaubien from Farmer Brothers who serves on the Sustainability Council. She adds: Providing

accessibility to this reporting tool is an important show of support of the SCAAs strategic vision to help incorporate sustainability into everyday behaviors among its members. From a pragmatists perspective, there can be no progress if it is not recorded and reported encouraging people to utilize the energy module of START is a step in the right direction of reporting on our behaviors as an industry. Once we start gathering data, our hope is that it will inspire more actions.

And while we do need to focus on our energy consumption, we need to look at the products that are a part of our businesses. Take single-use cups and plastic ware as an example. With many estimates buzzing around our industry telling us that as much as 90 percent of the business we do is for take away, we are generating an enormous amount of trash. And shouldnt it be more responsible trash if it can be? Technology for compostable single-use drinkware has advanced significantly in recent years yielding impressive hot-beverage-holding performance and lightening the load on our quickly disappearing landfill space.

While still an imperfect solution today*, removing that layer of non-biodegradable plastic that has historically lined hot cups is another great step in the right direction. Now we just need to keep on track to buy more and more of these products so that we can reduce the pricing premiums that still exist in many cases today. Or, we could also simply decide that expenditures that bolster our responsibility are a planned upon part of our business models and not look back. The future is now, you know, there is no sense waiting until we are told to do what we know we should do today. A suggestion: use the savings resulting from smarter energy use to help to pay for the purchase of more responsible products for your business.

And some more good news to leave you with: the Federal Trade Commission (FTC) recently released a new Green Guide of their own www.ftc.gov/os/2012/10/greenguides.pdf insisting that green claims on products be founded on real, verifiable, and measurable data to avoid the greenwashing rampant as businesses recognize how more responsible behavior increasingly resonates with their customers. Good stuff for those who really want to make sure that their purchasing decisions are having a more positive impact overall.

* Many compostables require commercial composting operations to break down completely which can be tough to find in some communities. Plus it is hard to get compostable cup manufacturers to guarantee that the corn-based polymers that make their products compostable are not a result of GMO products.

Chad Trewick, senior director of coffee and tea, began his career with Caribou Coffee in 1993 as a barista. His charge today is to uphold quality standards while encouraging farmers to engage in Rainforest Alliance certification to comply with Caribous commitment to 100%. He strives to strengthen the supply chain through prioritizing mutually beneficial relationships at origin. Chad travels in search of the worlds finest coffees, to support key supply relationships, and to identify where positive impacts can be made. Chad serves on the SCAAs Board of Directors and is liaison to the Sustainability Council. He works to mainstream responsible practices and is passionate about coffee and sustainabilitypreserving the planets people and places for future generations.

by Chad Trewick, Senior Director of Coffee and Tea, Caribou Coffee

The Green Guide

10

November 2012

Its an often-overlooked fact that over 70% of purchasing decisions are made at the store shelf, a reality that supermarkets, small grocers and retailers are keenly aware of. When combined with the

sheer volume of brand choices and options available to

the consumer today, there is little question as to why so

much value is placed on well-designed and functional

packaging.

When it comes to packaging coffee for retail, the

formula is relatively simple. Coffee packaging needs to

strike a balance between communication of the brand

message, while preserving and facilitating the use of

the product. Author James Pilditch made this argument

back in 1957, in his book titled The Silent Salesman.

Choices in how you package your coffee serve to reflect

your brands values, and can be your biggest asset when

it comes to communicating the brand message on an

initial purchase. Successful coffee packaging also serves

as a flag for your brand in crowded retail spaces, thus

the importance placed on quality packaging when

trying to get in the door with grocers at any level.

Having worked with roasters from all ends of the coffee

industry spectrum in need of custom printed pack-

aging, there is one successful brand that stands out in

its goal of being a regional coffee roaster working to

gain a foothold and traction in local markets, grocery

and retail chains: New Roots Coffee Company and head

roaster Joseph Zimmerman. Based out of the rural

Central Wisconsin town of Ringle, Joseph has devel-

oped an exceptional line of fine, fresh roasted coffees,

which are now available in independent local markets

up to larger grocers like Whole Foods.

As a relatively new roaster, the path to retail success for

New Roots took time, patience, and an understanding

of perspective from both the retail buyer and end

consumers of his coffee. The initial sale does involve

some risk for the buyer, said Zimmerman. We dont

have a caf or our own storefront to reinforce the brand

experience, an advantage that other larger roasters on

the same shelf sometimes have. For us, the packaging

needed to convey total transparency from the source

for the green coffee to the quality and freshness of the

finished product.

Referring to his own experience in selling New Roots

Coffee into major grocers, Joseph went on to explain

the importance of shelf stable packaging both from

a presentation and product quality standpoint. The

quality of our coffee is what got us in the door with the

buyer, but ultimately having well developed packaging

which included a unique identity for each of our roasts

complete with UPCs made the process easier, without

a doubt.

Visit magazine.coffeetalk.com/packagingchecklist to see

Mikes Top 5 Success Strategies for Custom Packaging.

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by Mike Mead, Roastar

Custom Packaging Creating Retail Success

Branding for the Business You Wantby Paula Piano, Visstun Director of Sales & Marketing

Do you have a business or a brand? You have a name, a product, and an address. But, do they all tie together to make a lasting, memorable impression on your cus-tomers? A brand is the impression in your customers mind that links them to who you are, what you do, and, often, where you do it. Your customers use it to decide whether to buy from you or from your competitor. In the long run, it can mean the difference between ulti-mate success and failure.

Branding, the process you go through to create your business personality, is similar to getting dressed every morning. What is your personal style? Think of your hairdo, your clothes, and your shoes. What do they say about you? These are elements of your personal style. Branding is dressing your business and creating its personality. Will it wear a pin-striped suit and burgundy tie or tie-dyed t-shirts and head-bands?

Everything your customer sees, touches, hears, tastes, and smells when they interact with your business cre-ates your brand. To create the right impression and a strong brand in the process, you must consciously think about and control how your business looks and feels to your customers. Develop your business colors and use them consistently and everywhere. Your store front, signs, tables, chairs, menus, flyers, business cards, coffee cups, napkins, employee clothing, and anything else you can think of should contain some elements of your companys color and style.

You will also need a logo. Logos must be read to be remembered! Often, logos sacrifice readability for style. Style is great but being able to easily read your com-pany name from across the street is better. Adding a graphic element to a readable name is helpful as long as it doesnt overpower the important name. For example, if your business name is Phoenix Coffee, adding an impressive bird on fire would be cool as long as the flame doesnt consume the name.

And, finally, dont forget to brand your cups. You will undoubtedly need to spend money to advertise your new brand with its crisp colors and cool (but readable) logo. As a primary advertising medium, branded cups are often overlooked by new and smaller coffee houses and roasters; yet, branded cups are always part of suc-cessful larger operations. A coffee cup is seen by your customer and everyone around them for an average of 30 minutes. Thats 50 hours of advertising per 100 cups served! While branded cups may cost a little more than bland, generic cups, the advertising benefit to your business is worth every cent or, in the words of a well-known brand, its Priceless!

There is an old adage that applies to successful dressing in the business world Dress for the job you want not the job you have. In branding, it is Brand for the business you want ...12

November 2012

by Richard Stein

When Water Is the Enemy

Water is essential to life. It is also essential to the coffee industry. Since a cup of coffee is predominately water about 98% - one would want it to be clean, safe, and free of nasty odors. Here in the United States, municipalities add chlorine and chloramine in local drinking water systems to combat diseases. But recently, people have been taking a second look at these components.

What is chloramine? According to the EPA, chloramine is a water additive used to control microbes. It is formed when ammonia is added to water containing free chlorine. It is an alternative disinfectant to chlorine. The EPA says that chloraminated water is safe to use, although they also point out that there are health risks with water containing an excess of the maximum level. For instance, one could experience irritating effects to their eyes and nose, stomach discomfort, or anemia.

Many cities are switching from using chlorine to chloramines due to costs and EPA regulations. One in five Americans have chloramines added to their water. But, the problem is that the health effects of its usage have not been thoroughly considered. Consequently, some municipalities have either stopped, or reconsidered its use. It is a controversial issue with many faucets.

Besides the health hazards it is costly and time consuming to filter. It does not dissipate easily and it is difficult to remove by boiling or distilling. They can give beverages an offensive taste or smell and can cause equipment damage. It is necessary to use an extensive carbon filter to remove the chlorine part of the chloramine molecule followed by reverse osmosis to remove the ammonia.

asking The ExpertsHow can we not only ensure health, but also deliver a pleasant cup of coffee or tea to ensure costumer satisfaction? To answer these questions, we asked a few water and equipment experts about water testing, filtration, and effects on machines.

I. The Water We UseHow and where can one get their water tested?

Contact your local water treatment center for a free test. You can contact them through your water bill invoice. You can also get water tested through an independent agricultural consulting firm, advises Skip Finley of Cirqua Customized Water.

David Beeman says that his company Global Customized Water - as well as other water filtration companies - can conduct a free standard water test that includes testing hardness, alkalinity, pH and chlorine. They can also test for arsenic, lead nitrate, silica and iron upon request.

OptiPure Filtration Systems provide thorough tests as well as in-depth information to help customers understand water-related concerns, Keefe Aldstadt responds.

Roy Parker of Everpure offers a free water test kit through their website that includes strips to test your water, plus a disposable electronic TDS Meter (Total Dissolved Solids, the total of all dissolved minerals in water) and an iron test that uses a reagent.

How do I get my municipal water report?

Every city sends out a water test report annually and even small communities provide a water analysis upon request. These annual reports, called Consumer Confidence Reports

(CCRs) provide information about your local drinking water quality. Or you can visit this website: water.epa.gov/drink/local

If well water is used, how often should they have their water tested?

Well water may change seasonally. It is recommended to test it every six months. According to David Beeman, The whole meaning of proper water treatment is to put less money into the water treatment device. And David points out that you usually dont have to deal with high levels of chloramine, but iron and sulfates can be found in wells, which are removed by municipalities. Skip Finley advises that a qualified water well system contractor can determine if your water well system needs cleaning as it can harbor microorganisms not found in municipal water systems. A good source for finding a well system contractor is www.wellowner.org.

What are the hazards of drinking water treated with chlorine?

Chlorine is a main disinfectant but may cause health risks which is why contamination from chlorination by-products have resulted in numerous hygenic studies. David Beeman agrees with the assertion: Yes, the nature of the product and what makes it so effective at killing germs is in itself what people should be concerned about. That is why the safe drinking act mandates chloramine in areas where they exceed certain limits.

And what about chloramine?

Chloramine is a weaker germicide than chlorine. But there are concerns that chloramine may be carcinogenic and conclude in additional mandates by the EPA. Also people with suppressed immune systems should be cautious when it comes to the use of chloramine disinfected water.

David Beeman says, that the ammonia in chloramine seems to cause people the most problems and is difficult to remove. For more information Skip Finley mentioned reading the content of the website of Citizens Concerned About Chloramine (CCAC) at www.chloramine.org.

Should I pre-filter tap water?

Always! is the consensus. All experts agree that tap water in homes should go through a pre-filter. Pre-filters are inexpensive, and they help the more expensive fine filters last much longer. Roy Parker of Everpure recommends.

II. how Water Effects EquipmentWhat are some components in water that could severely damage the equipment?

Brian Conroy of Espresso Me Service lists scale formation, cysts, bacteria, sediment and chlorines as some components that can severely damage equipment. It all starts with water, he says. All of these in water will affect the taste and quality of brewing coffee or making an espresso.

What effect would components in water have on the equipment and what are ways to prevent damage?

While chlorine and chloramine make water safe for drinking, Keefe Aldstadt of OptiPure states that Chlorine imparts an unpleasant taste and odor which can not only ruin coffee beverages but also can be corrosive to boilers, heating elements and other wet surfaces. That increases maintenance costs and reduces equipment life.

Effects could be damage to pumps, valves, boilers o-rings and seals, says Brian Conroy. Filtration is very important for the life of your equipment. Using a water filter system will insure great coffee or espresso.

How often should equipment be cleaned?

At Melitta USA, they advise that coffee carafes should be well-rinsed after each coffee brew. Approximately every two weeks, all equipment that comes in contact with brewed coffee should be cleaned with hot water and a very small amount of detergent. Make sure that following cleaning with detergent, all items are repeatedly rinsed so that no residual tastes of detergent remain. Wilbur Curtis advises: Regular cleaning of your coffee brewer will maintain the highest quality coffee your equipment is capable of producing.

How, and how often, should one de-lime their equipment?

Every six months the inside of the heating tank should be de-limed, according to Wilbur Curtis website. But they warn that a qualified service technician must perform the de-liming procedure.

Expert Brian Conroy says that de-liming an espresso machine or brewer is actually not normal. It is only needed if the machine was not properly filtered. It also depends on the location of the machine from an above ground water supply or well water supply. If using hard water and the equipment is not filtered, one will need to have this done often. Brian recommends knowing your water type and filter to reduce service problems and having to replace equipment before its time.

What is the difference between water hardness and softness?

Water hardness is the measurement of calcium carbonate in the water. Soft water can mean two different things. Natural soft water is often considered water that has less than one grain of hardness. Softened water is any type of hard water that has been softened by used of a resin type softener.

Does coffee or tea taste better with filtered water?

According to Melitta, one should use only filtered tap water or bottled water. We do not recommend using distilled water which is missing minerals that contribute to the waters taste and aid in extraction. Water should be fresh and be cold since hot water may have picked up minerals or solubles from your pipes.

What are the effects of water quality on ice machines?

Michael Rice of Follett Ice Machines says that water quality will, of course, have an effect on the ice.

High mineral content in water, particularly hardness, will adversely impact most ice machines by forming scale as the minerals concentrate when the pure water is frozen into ice. That is why scale inhibitors are often used to treat the water being used to make ice and sometimes advanced technologies such as reverse osmosis and Claris are used to remove minerals.

Mikes bottom line is that good tasting, high quality water will result in good tasting, high quality ice.

And so does coffee and tea!

14

November 2012

15

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After reading all 10 Tips, you will be ready to jumpstart your Caf brand, design, and build-out with confidence.

If you think you can open a

caf without these tips think

again!

Opening a caf takes a plan, diligence, hard work, and many times surrounding yourself with experts that know the pitfalls to avoid before you sign a lease, commit to a space, and open. Firms that have a holistic approach to in-house to branding, design, permitting, and construction will guide you in the areas you do not have time or knowledge in.

Set your ego to the side I know all of you can probably do the whole project yourself. Or at least you think so. Developing a successful caf means setting your ego to the side and consulting with experts. These tips will save you time, money, and create a lasting concept for years to come.

Stay tuned every month for valuable tips.

Melanie Corey-Ferrini, Experience Architect with Dynamikspace offers services from consulting to full service caf creation. http://dynamikspace.wordpress.com/

Why settle for ordinary?You deserve extraordinary coffee & extraordinary service, every time.

OCS C-Store FoodserviceVending

Proudly serving:

Des Moines, IA q 515.243.8805www.usroasterie.com q sales@usroasterie.com

CoffeeTalk_Jan Buyers Guide Ad.indd 1 12/29/11 2:04 PM

Top 10 Tips to Avoid Expensive Mistakes BEFORE Signing a Lease A Tip

a Month

There is more than making a good cup of joe to a successful opening or remodeling of your caf. You have a dream and I am sure you want to be a success! These 10 Tips to Jumpstart your caf are proven to make you succeed.

Over the next year, we will provide you a Tip a Month to help you be a success in opening or remodeling your caf. Understanding what you do not know and learning all the tips for success are key in starting or remodeling your caf.

As the saying goes You dont know what you dont know. Based on case studies, client feedback, and observations of what works and what doesnt, we have created succinct and sound 10 Tips to Jumpstart your Caf. The first 7 tips are to have strategized and completed with your team before you find a location and sign a lease. The last three tips are ready to go by your team. Therefore, the day you sign the lease you are all set to move forward. With these tips, you will save time and money.

16

November 2012

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by Miles Small

International Food and the Caf

This month, I attended the international Expoalimentaria in Lima, Peru. This expo brought together food product and equipment producers from all corners of the South American continent to showcase their companies to the world. Attended by international buyers from not only Latin America,

but also North America and the world, the displays were striking in their familiarity to American consumers. Tropical fruits of course, and exotic vegetables known only to Latin chefs but also every product found in a traditional grocery or restaurant.

South America is of enormous importance to North

American foodservice and grocery companies. It is the mirror image growing season from North America that makes so much of what we take for granted in fresh food seem commonplace. And, unlike Europe to Africa, South America has vast areas of similar growing conditions and support infrastructure. As a result, American consumers North, Central, and South are able to enjoy fresh agricultural products year round. Because of this synchronicity of seasons and growing conditions, all the ingredients required to prepare a fresh marinara sauce are easily available year round, whether you are in Chicago or Santiago.

This relationship is even more enhanced by the recently finalized Free Trade Agreements between the US and Canadian governments and

individual nations throughout Latin America and the regional trade alliances throughout South America. South America is the United States fastest growing regional trade partner. Between 1998 and 2009, total U.S. merchandise trade (exports plus imports) with Latin America grew by 82% compared to 72% for Asia (driven largely by China), 51% for the European Union, 221% for Africa, and 64% for the world.

The United States has implemented comprehensive bilateral or multi-lateral reciprocal trade agreements with most of its important trade partners in Latin America. These include the North American Free Trade Agreement (NAFTA), the Dominican Republic-Central America-United States Free Trade Agreement (CAFTA-DR), and bilateral FTAs with Chile and Peru. FTAs with Panama and Colombia have been signed but not implemented, pending congressional action.

The Expoalimentaria in Lima initiates a new moment in South America agricultural international trade outside of Latin America. Since 1991, with the Treaty of Asuncion, the organization know as Mercosur, a trading alliance between Brazil, Paraguay, Argentina, and Uruguay as well as recently Venezuela has been emerging to form the Common Market of the South. It is an economic and political agreement to promote the free movement of goods, services, and people among member states. Mercosurs primary interest has been eliminating obstacles to regional trade, such as high tariffs and income inequalities. Mercosur is the fourth largest trading bloc in the world with 260 million people and over $2.9 trillion collective GDP.

Additionally, Mercosur has five associate member countries, the CAN (Andean Community of Nations) countries Chile, Bolivia, Ecuador, Colombia, and Peru. These additions in essence

form a unified trading bloc of nations with standardized tariff and trade requirements.

In the cafAlthough some in the coffee world would hotly debate this truth, a coffeehouse is generally considered a foodservice retail operation with an emphasis on the preparation of coffee: very similar to an Irish bar being a foodservice establishment that specializes in Irish beer and whisky. Besides the weather, the big reason that all those coffee carts moved indoors was to remove the limitations of space and sales potential. The carts found that by limiting their operation to only the preparation of coffee, the ability to make a living was thin at best. The savior was food and associated products. Food sales typically represent 16% of the total sales in a caf, but an operator cannot ignore the bounce having food present gives to overall sales and traffic. If only one person on a four-drink ticket orders food in your caf, that is actually four drinks that otherwise may not have happened if you didnt serve at least some food.

Caf owners generally source their food products one of two ways either locally sourced and produced or through general food product vendors. If you source your food products through traditional venues such as wholesale clubs, foodservice distributors, allied product distributors, and the like, you likely are buying products from South America for at least part of the year.

Consider your specialty juices, fresh fruits, bananas, avocados, and salads: even processed meats, flour, cheese, and nut items. These may have found their way to you from the same countries that also send you your coffee. (At least if it is winter in North America)

As an industry, specialty coffee has been sensitive to the way it sources coffee since well before the SCAA was founded. However, how much attention do we give to the other products we sell? Social responsibility is not just about the coffee, and if that is where it stops for you then perhaps you might give this some thought. Much of the fresh and frozen food products we import from South America start out in similar places as coffee small farms, orchards, dairies, and ranches. Poor and exploited farmers are as significant a part of the food we eat as they are in the coffee we drink.

Take a moment to review your total product presentation and reassess your practices to ensure that you are ethically well grounded in all you sell.18

November 2012

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by Maxim Vershinin

Victrola Coffee Roasters310 E. Pike St., Seattle, WA (206) 462-6259www.victrolacoffee.cominfo@victrolacoffee.com

Back in Seattle, and today we are visiting Victrola Roastery and Cafs owner Dan Ollis. This man is one of the legends of the Seattle coffee scene, and we are happy to have him for our conversation:

V. Hi Dan! Nice to meet you! Please tell our readers how you got into coffee business?O. Hello Max! My story begins in 1989 traveling from Fair to Festival selling coffee. This helped finance my first drive thru, which in three quick years went from one to three. Fast forwarding 23 years, I now operate and manage 15 locations that included drive thrus stands and store-front cafes as well as two wholesale divisions under two separate brands: Whidbey Coffee being the first and Victrola Coffee which was added in 2007. Interestingly, getting into coffee was supposed to be a means to get me to Law School. Clearly, I have yet to make into law, but what I have gotten into instead has become my passion. My days are now consumed with great coffee, great people, and even better conversations. In the process, I met the love of my life, Kristen, and have two wonderful children, Mia and Max.

V. We know that Victrola was named after the popular home phonograph of the 1920s, and that you have wanted to transcend the exuberant and fun Jazz atmosphere of the 1920s into our modern lives through your place. Why were you inspired by the lifestyle of the 1920s and Jazz music, and what are some key features of your business that helps to successfully communicate this spirit and time in history to the present?O. Well, we believe that Jazz was about innovation and the creation of something new. We find the parallel in our connection to people at our coffee shops a comfortable social place, interestingly eclectic music, unique and great coffee, great people, great conversations, and finding how they all connect. Our innovation comes from roasting and blending these unique coffees with the same passion for excellence as those Jazz musicians from the past.

V. How did a decision to roast on your own come along in 2003, how did you learn and what is your idea of sourcing good coffee? What roaster do you use?O. For the longest time I was focused on making sure we had great coffee roasted by others, but as time progressed and my desire to pursue the bean became even more intense, I had to have more knowledge, I had to understand origins. This desire propelled me to get on an airplane and take an amazing eye opening tour of a Finca in the Northwest corner of Guatemala, I returned from this trip and I purchased Victrola Coffee from the original founders. Now five years later, I have two IR-12s and a new CR-50 Diedrich Coffee Roasters. Our passion for coffee has led to multiple 90 plus scores on Coffee Review. Needless to say, we are passionate about the bean.

V. You have acquired two cafes in 2007 and 2009. Both once again seem to reflect on the comforts of the past. Has it been hard for you to connect to a younger clientele who nowadays carry two smartphones in their hand and perhaps have no idea what a phonograph is? O. Victrolas heart and soul has been created around a comfortable space, with the community in mind. Victrolas original founders were tied to Seattles Capital Hill and we have continued on that path. We have not limited ourselves to just one community or place in time. So far, we have added a store on Beacon Hill and located another within Amazon.coms world headquarters. Centered in artistic communities and in proximity of several colleges and Universities, we are intertwined into the lives of many younger people. Macbooks and iPads, and yes a PC or two, abound in our shops and our new Victrola Coffee app is soon to launch.

V. For you, what has been a major key to running a successful coffee business?O. Listening, learning, and laboring. We listen to our customers and our employees. We learn from our experience as much as from industry trade groups. And frankly, we work as hard at roasting and training our people as we do running a successful business.

V. What is your 2nd biggest passion after coffee? O. Besides the coffee, I would have to say that it would be finding ways to improve. Being a part of a company that is growing and watching the development of the people within the organization is inspiring. The most foundational aspect: Family.

Retailer / Roaster Profile: Old School, Fun,

and Sophisticated Victrola Coffee Roasters

20

November 2012

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21

by Rocky Rhodes

Quality Equals Money in Indonesia

photo: Trish Rothgeb

It has been said by many in the coffee industry that if we can just improve the quality of the coffee, the farmer can get more money and improve their lot in life. The frustrating part is that so few in the industry have the ability to follow the money and really feel the impact. It leads one to wonder if it really works at all.

This question was answered definitively this week at the second specialty coffee auction of Indonesia. The results were dramatic. But some background will help put the success in perspective.

The Specialty Coffee Association of Indonesia (SCAI) has been in formation since 2009. Many organizations of this age are still floundering and trying to find their way. SCAI is a great exception as they have grown their member-ship to a self-sustaining level and receive AID money to help with quality programs in Indonesia as well as marketing Indonesian coffees. They are a small but energetic and efficient team dedicated to the improvement of coffee quality and producer livelihood.

Indonesia is a producer of both Arabica and Robusta coffees. In fact, they are the 3rd largest producing country when counting both varieties. To look at the improvement of coffee in this country you must examine what is hap-pening in both types of coffee.

Robusta coffee is being treated like a commodity where volume is the goal and quality of the coffee has a fairly low bar. This is how Robusta is treated pretty much anywhere it is grown in the world. There are a few segmented lots and the result is outstanding. As you will see in the auction results below, if the quality of Robusta rises, so will the prices that roasters are willing to pay for it. Specialty is specialty regardless of the varietal.

Arabica coffee is incredibly diverse in Indonesia for a number of reasons. To get a feel for the situation lets examine the growing and processing condi-tions. Indonesia is a series of Islands that stretch as wide as the United States. Each Island has microclimates, volcanic activity, and soil conditions that can be very different from each other. The farming technology varies from extremely sophisticated at the state run mega plantations to the koteka-wearing people of Papua trying to operate their new pulping machine. Often the time and distance the coffee has to travel from the farm to the exporter is hundreds of Kilometers and several days. As a result, coffee is partially dried and wet hulled along the way so it will not be a lost cause when it gets to a major city. Also, it has to travel through as many as six different transporters from the start of its journey to the end.

The question for Indonesia becomes this, How in the heck can you improve quality, educate the supply chain and make sure the farmer gets rewarded for their efforts? The answer has to be a comprehensive strategy. This is what SCAI is providing for their country. It comes down to Education, Marketing, and Reward.

SCAI knew that in order for the quality to rise, quality must be understood. It also needs to be communicated to consuming countries in a way that pro-vides both marketing and feedback for the association and its members. So, step one was to engage Coffee Quality Institute (CQI) to provide Q-Grader and R-Grader classes in country. This has produced a group of people that are able to communicate fluently about the quality of coffee both amongst them-selves and with the consuming world. In addition an education roadshow

was provided to several very rural farmers to show how simple improvements increases quality and that they can be rewarded for it.

This effort has paid off for Indonesia. It paid off both in Arabica and Robusta. The auction of specialty lots brought record prices and validated the premise that Higher Quality = Higher Rewards. The following is an auction recap.

Over 60 lots were submitted to SCAI for consideration in the auction. About half did not pass either the green grading standard and/or the cupping standard of 82+ on the CQI grading scale. A selection of 24 samples made it to the auction in three categories: Robusta, Arabica, and Luwak processed.

Before the auction an international panel of judges from Indonesia, Australia, Korea, Taiwan, and The United States evaluated the lots. Under the leadership of Ted Lingle as the head judge the coffees were scored, ranked and the top were selected to be in a final round of twelve coffees to be re-evaluated by the panel. The top-top coffees were picked and ranked. The coffee was now ready for auction.

SCAI did run into a problem where the auctioneer they were planning on had to drop out at the last minute. Your humble author was asked to step in. (Speaking only for myself, I thought I did a damn good job!)

On auction day the C market for Arabica was $1.61/lb and the LIFFE price for Robusta was at $.94/lb.

The proof that quality pays is this: The top Robusta got $3.18 per pound! The top Arabica got $20.45 per pound! The Luwak got $45.45 per pound! The overall Arabica average was $5.11 per pound for the entire auction. If that is not proof that quality pays, it would be hard to say what is!

Perhaps even more impressive and important is that of the top 5 coffees, all were submitted by cooperatives. This means that the money is flowing back to the people that produce it. It is often frustrating as a consumer because you do not really know if the producer is being compensated for improved quality. In this auction they did! Also significant is that the top Arabica and the top Robusta were purchased by an Indonesian roaster and the coffee will be consumed in country! Indonesians have not had coffee this good to drink in, well, ever!

The other beautiful thing that happened at the auction is that the buyer and seller got to meet, shake hands, and even hug at the conclusion of bidding for each lot.

ONGOING QUALITY IMPROVEMENT: It is now a week after the auction and there is a Q-Grader training in Jakarta. One of the students is a member of the cooperative that submitted the Arabica that garnered the second highest price at the auction. Another is the roaster - retailer my Kopi O! owned by Darma Santoso that purchased both the highest priced Arabica and the highest priced Robusta. Both are committed to understanding how to communicate about quality in the supply chain. With their efforts and all of the work being done by SCAI, quality in Indonesia will continue to improve, and the producers are certainly getting the benefit!

Rocky can be reached at rocky@INTLcoffeeConsulting.com

22

November 2012

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Registration Deadline Soon For Costa Rica Coffee Origin Tour

Finalize plans to join industry colleagues and the NAMA Board of Directors at the first-ever coffee origin tour in Costa Rica, February 6 10, 2013. For the first of two coffee farm tours, Jim Stewart and Luz Marina Trujillo Stewart, founders of Seattles Best Coffee, will lead a comprehensive exploration through their Santa Elena coffee farm in the Tarrrazu Cloud Forest. The second coffee tour will take the group to the leading Scientific Coffee Farm and Laboratory in Costa Rica, including a hands-on cupping and aroma training In addition, a half-day, interactive education session presented by Miles Small, Kerri Goodman-Small and Caf de Costa Rica titled The Journey of Coffee, will be featured during the 5-day event. In addition to these educational opportunities, there will be a designated day for exploration or exciting adventure activities. The event will end with a closing reception for information-sharing and continued networking. The package price ($1999 for first person; $1299 for second person sharing a room) includes all in-country costs, including lodging, transportation, education, coffee farm tours and most meals. Please note: flight arrangements and incidentals, including a booking fee and adventure activities, are not included. Los Suenos Marriott Ocean and Golf Resort, an ocean-front property, will serve as the host hotel; room upgrades are available for an additional cost. For itinerary details and registration information, visit http://www.vending.org/index.php/coffee-service

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365 Retail Markets 520888-365-7382 www.365smartshop.com3M Purification 1012888-218-2866 www.mmm.com5-hour Energy 620248-560-0467 www.fivehour.comallstate Insurance Co. 1025847-402-4892 www.allstate.comalpine Coolers 706770-242-2995 x102 www.alpinecoolers.comThe automatic Coffee Company 1008888-369-5369 www.autocoffee.netautomatic Merchandiser 808920-568-8386 www.vendingmarketwatch.comavanti Markets, Inc. 917888-937-2826 www.avantimarkets.comBank of america Merchant Services 618404-890-3244 www.bankofamerica.com/merchantserviceBerwyn Systems 519610-715-3479 www.berwynsystems.comBest Beverage Equipment 619501-681-1393 www.bestbeverage.comBetson Enterprises 1010201-438-1300 www.betson.comBigelow Tea Company 912720-851-9788 www.imsfoods.comBrew Tek 709813-929-0909 www.brewtekbrewers.comBunn 708217-303-3040 www.bunn.comBurdette Beckmann, Inc. 921954-983-4360 www.bbiteam.comCafection Enterprises 517800-561-6162 www.cafection.comThe Chester Paul Company 913805-733-3045 www.chesterpaul.comCoffee Parts Plus 816256-582-2589 www.coffeepartsplus.comCoffee Talk Magazine 603877-426-6410 www.coffeetalk.comCoffeeTalk Media has been considered a bible of the industry since 1994. We proudly deliver our readers with the latest industry news, trends, and prod-ucts through our different products: Coffeetalk Magazine, Daily Dose e-newsletter, and SCAA 2012 Award winner CoffeeTalk Press. Community Coffee 825225-368-3900 www.communitycoffee.comCompuVend 813504-620-2255 www.compuvend.comCrane Merchandising Systems 616803-266-5000 www.cranems.comDe Jong Duke 609734-403-1711 www.dejongduke.comDiversified Foods, Inc. 919734-536-7921 www.diversifiedfoods.comDomino Foods 506480-759-1491 www.dominofoods.comDreamPak 821703-751-3511 www.dreampak.comEllis Coffee Co. 716800-822-3984 www.elliscoffee.comEverpure 800800.942.1153 www.everpure.comEverpure is the leading global brand of water filtration, ensuring foodservice operations serve their customers food and beverages made with the highest quality water.See our ad on page 3 Excelso Coffee 710770-449-8140 www.excelso.com

EZ World Distribution 724819-694-0505 www.ezway.caFollett Corporation 910610-252-7301 www.follettice.comFollett icemakers and dispensers provide a continuous supply of ice that is dispensed hands-free to improve safety and sanitation and to support green initiatives.See our ad on page 25 Gavina Gourmet Coffee 909323-582-0671 www.gavina.comGreen Mountain Coffee Roasters 606802-882-2240 www.gmcr.comherr Capital Management, LLC 721312-697-1600 www.herrcapital.comholiday house Distributing 707, 713813-929-0909 www.hhdonline.comhostess Brands 920 www.hostessbrands.comIsuzu Commercial Trucks of america 521770-740-1620 x256 www.isuzu.comJ. Traders/aquaChoice 819727-785-0066 www.aquachoicefiltration.comThe J.M. Smucker Company 701330-684-7390 www.folgersofficecoffee.comJavaflow, LLC 1013985-863-7792 www.javaflow.comJofemar USa 702305-468-0302 www.jofemarusa.comJohn Guest USa, Inc. 811973-808-5600 www.johnguest.comKeurig, Incorporated 608781-439-9981 www.keurig.comKlearbar 511, 513 www.klearbar.comKool Tek 711813-929-0909 www.kooltekcoolers.comKraft Foods, Inc. 801 www.tassimopro.comLBP Manufacturing, Inc. 1024708-329-1505 www.lbpmfg.comLBP Manufacturing, Inc., a leader in packaging technology, recently launched the UpShot Solution eco-friendly, single-serve filters compatible with Keurig/other brewers. Paired with a flex-ible production model, the UpShot Solution helps roasters, brands and retailers take part in the booming single-serve beverage market.See our ad on page 11 MarketReach Inc. 518609-448-6364 www.mreach.comMars Drinks 611610-719-2363 www.myflavia.comMassimo Zanetti Beverage USa 1009757-215-7343 www.mzb-usa.comMEI 610610-430-2736 www.meigroup.comMerisant/Equal 817312-813-2060 www.equal.comNaMa Government affairs 509678-916-3852 www.vending.orgNCS&V 508, 510, 512954-298-3050 www.ncsv.netNestle Professional 717949-679-9829 www.nestleprofessional.com/officecoffeeNewco Enterprises, Inc. 906, 908314-422-6345 www.newcocoffee.comNewtech Beverage Systems Ltd. 1017800-459-2882 www.newtechbeverage.comomnipure Filter Co. 712208-454-2597 www.omnipure.com

Paramount Coffee Co. 810517-853-2447 www.paramountcoffee.comParker Hannifin Corp. (Fluid System Connectors Div.) 1011269-694-9411 www.parker.comPeets Coffee & Tea 809510-594-2988 www.peets.comPhSI/Purlogix 516847-201-3300 www.purlogix.comPod Pack International, Ltd. 802225-752-1160 www.podpack.comPod Pack is the leading manufacturer and distributor of single cup brewing solutions for hotels, offices, and restaurants, with cur-rent focus on pods.See our ad on page 23Prism Visual Software, Inc. 1021516-944-5920 www.prismvs.comReunion Island Coffee 916, 918905-829-8520 www.ricoffee.comRevolution Tea 924630-841-1223 www.sbcglobal.netS&D Coffee, Inc. 617800-933-2210 www.sndcoffee.comSalesGravy.com 504706-664-0810 www.salesgravy.comSams Club 824

Seaga 607815-297-9500 www.seagamfg.comShasta Foodservice 818803-957-2302 www.shastabeverages.comStarbucks Coffee Company 507317-423-5760 www.starbucks.com/business/office-coffeeSugar Foods 1018 & 1020912-966-1005 www.sugarfoods.comTomlinson Industries 1016216-587-3400 www.tomlinsonind.comTSYS Merchant Solutions 725904-261-7614 www.tsys.comTwinings North america 1019973-405-6980 www.twiningsusa.comUnified Strategies Group USG Co-Op 719724-838-8977 www.usgvend.comUnited Food Group 806847-622-1803 www.unitedfoodgroup.netUS Roasterie 601515-243-8805 www.usroasterie.comWe are an award-winning, full service roaster that roasts coffee for the OCS, convenience store, food-service, specialty coffee and retail markets.See our ad on page 16USa Technologies 720800-633-0340 www.usatech.comValidata 625 www.validata.comVE Global Solutions LLC 807216-706-7359 www.veglobal.netVending Times, Inc. 718516-442-1850 x1008 www.vendingtimes.netVendSys 925617-922-3040 www.vendsys.comVertex Water Products 613909-626-2100 www.vertexwater.comVistar 700303-662-7100 www.vistar.comWallingford Coffee 612513-771-3131 www.wallingfordcoffee.comWaterlogic Commercial Products LLC 827908-966-0323 www.innowave.comWillis Group 522205-868-0233 www.willis.com

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24

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appeal to the brewing process. Consumers can see and smell their coffee or tea from the moment they open the Fresh Seal (outer package). The filter is composed of 100% recyclable polypropylene, and the fresh seal can be made with recyclable materials. Melitta plans to install equipment by year-end and will begin offering single-serve packs using the UpShot Solution technology through national and regional grocery chains by early 2013. For more information about the UpShot Solution, please visit www.upshotsolution.com.

Spiroflow Systems Acquires New Manufacturing FacilitySpiroflow Systems, Inc. announces the acquisition of a new 109,000 square foot manufacturing facility. Located at 1609 Airport Road, Monroe, NC and adjacent to the Charlotte Monroe Executive Airport, this expansive new building will house manufacturing, engineering, test lab, executive, sales, service and administrative departments. This significantly larger facility provides Spiroflow Systems with the increased space required for their current and future needs. The companys line of material handling solutions will be manufactured here including their Cableflow and Dynaflow Tubular Drag Conveyors. The property also provides for Spiroflows expanding production of the Pacepacker range of bagging and robotic palletizing solutions. Spiroflows primary markets include the industrial, chemical, plastics, minerals, cement, food, dairy, snack food, confectionary, beverage, pet food, pharmaceutical, packaging, water treatment, environmental, waste, and recycling. To learn more about Spiroflow, visit spiroflowsystems.com

Peppermint Stick Flavoring returns for the holiday season!!Weldon Flavorings Peppermint Stick is now available for your coffee and tea this Holiday season. With Thanksgiving and Christmas just around the corner, this creamy mint flavoring is ideal for adding that special Holiday feeling to any occasion. Weldon Coffee Flavorings are sugar free and contain no artificial sweeteners that allow each customer to add their condiments of choice!! They are the perfect solution to serving Flavored Coffee, cappuccino, and lattes without all the calories, carbohydrates, fats, and sodium. They are also Gluten-free, contain no sodium benzoate, and are non-allergenic. Each bottle comes with a pre-measured pump, which allows for quick and accurate flavoring of each cup. Ideal for office coffee service, coffee shops, drive-thrus, convenience stores, or any place coffee or tea is served. For more information, please contact Weldon Flavorings at 502-797-2937 or visit them online at info@WeldonFlavorings.com

Pastry Chef Rises To The Top In Vitamix Chef Blend OffChef Philip Speer Wins The 2012 Vitamix ChallengePhilip Speer, executive pastry chef at Uchi restaurant in Austin, Texas, came out on top during The 2012 Vitamix Challenge, while battling it out against five other top chefs from across the country in a one-of-a-kind blend off. Contestants were tasked with creating a dish that showcased the Vitamix blender in an innovative, creative, and delicious way. Speer teamed with the Vita-Prep 3 to recreate his scallop chorizo, fried egg emulsion, and corn crumble before a panel of judges. Named the Grand Prize winner, he received the ultimate Vitamix package containing a Vita-Prep 3, a Vitamix XL, The Quiet One, and a $500 American Express gift card. Closely following Speer was Tyler Anderson, owner and executive chef, Millwrights Restaurant & Tavern, Simsbury, Conn. Those interested in learning more about Vitamixs support of StarChefs.com can visit http://www.starchefs.com/cook/icc-sponsor/vitamix/vitamix-challenge/2012 to view partnership information, product information, chef recommendations and testimonials, as well as recipes using Vitamix equipment.

hit Show Perks Bold Beans: White Coffee Teams Up with hells Kitchen TV seriesNew Yorks White Coffee has acquired the licensing rights from ITV Studios Global Entertainment (ITVS GE) to create Hells Kitchen branded coffee, inspired by ITV Studios Americas hit competition show hosted by superstar chef Gordon Ramsay on FOX Network. The HK branded coffee line includes four rich exclusive blends that capture the fire and sophistication evoked by the Hells Kitchen TV series, which has a huge adult audience with a coveted demographic. Hells Kitchen, produced by ITV Studios America, is in its 10th season and regularly draws over 6 million viewers per episode. The nationwide distribution of two dark and two medium HK blends is just underway. Packaged in 12 oz. white bags with a fiery border and ubiquitous trident pitchfork Hells Kitchen logo, the coffee is sold in retail outlets nationwide. These items are available in retail outlets throughout the United States, on-line at www.whitecoffee.com or call (800) 221-0140 for more information.

avery Dennison Introduces Sustainability and Shelf appeal Innovations Avery Dennison Corporation builds on its industry leadership and history of innovation with the introduction of several groundbreaking labeling, facestock and adhesive technologies at Pack Expo 2012. At the show, Avery Dennison demonstrated a variety of new products, technologies, and services, including the new Bottle-to-Bottle (B2B) Film portfolio, Prime Film Portfolio, Avery Dennison Shrink PS, Fasson Curvy labels, Wash-Off labels, MultiCycle labels, Plasma Labels, and Z3338 Adhesive. Many of these innovations deliver sustainable solutions for brand owners. We have heard very clearly about the importance of innovations focused on improving sustainability, said said Don Nolan, president, Materials Group. As a market leader, we have a responsibility to develop branding, packaging and supply chain solutions that contribute to a more sustainable planet. Today we are utilizing collaborative innovation across key industry disciplines to place our company and our customers at the center of a new wave of innovations. It is a very exciting time for our industry. Learn more at www.averydennison.com.

Managing Water Just Got Faster and EasierExpanding operator beverage menus mean more equipment than ever is being used in foodservice operations today. This creates water management challenges such as more lines to manage, and more time spent identifying and tracing those lines back to equipment during maintenance. With Everpure SimpliFlow Systems, you will spend less time identifying and tracing lines, and those lines can be easily shut off for servicing. Your customers will appreciate the organization and efficiency in their back of house operation, as well as how easy it is to add new beverage equipment in the future. A variety of system configurations are available to meet your specific needs. For more information on the Everpure SimpliFlow Water Management Systems, contact your Pentair Everpure Distributor or Pentair - Everpure Customer Service at cseverpure@pentair.com or 800.942.1153/630.307.3000.

Innovative way to grow your business and support Coffee KidsPerka is a new app that will help you track and grow your business. Using Perka is simple: customers check in, introduce themselves by name, and you punch their phone from the Perka Merchant app. Now here is a special offer for Coffee Kids supporters, You get three months of Perka for free. In addition, Perka will donate $35.00 to Coffee Kids for every new business sign up. Please use discount code: CKIDS3 For additional information see www.getperka.com/foryourbusiness or call (888)957-3752 or email dsaltzman@getperka.com

The Tea Control Range By Finum finum offers a unique product range of accessories for tea and coffee. As Managing Partner of German filter manufacturer Riensch & Held GmbH & Co. KG, Christian Justus not only founded the finum brand, but also designed most of finums award winning and patented products. finum s revolutionary invention, the award-winning Tea Control series consists of three different non-electric tea makers including a patented Tea Control mechanism: a simple turn of the lid slows the brewing process keeping the taste uncompromising. The tea leaves or tea bags can stay in finum s tea maker, avoiding any mess and spillage . Great taste for less hassle, from the first to the very last cup. The Tea Control 0.4, available in black, was awarded the Good Design Award by the Chicago Athenaeum in November 2010 and is part of the Permanent Design Collection in the Museum of Architecture and Design. For more information, visit www.finum.com.

Call DYNaMIK before you sign your leaseThe DYNAMIK Group is known for custom branded - design, layout, and construction creation for start-up and remodel cafes. Our in-house team of architects, designers, graphic design, and project managers are ready to provide consulting or full services to cafes large and small all around the world. In addition, DYNAMIK has created a 10 Tips workbook with valuable must know tips before you sign a lease. When you purchase a workbook you also receive a complimentary 30 minute phone conference or meeting. DYNAMIK has been developing caf and restaurant concepts throughout the world since 2000. http://dynamikspace.com/store.php5 and phone 206 686 2525

Diedrich Manufacturing announces the addition of Michael Paquin as CEo Seeking to capture a larger share of the coffee and nut roasting industry, Diedrich Manufacturing recently added Michael Paquin as Chief Executive Officer to oversee operations. Bringing over 35 years in general executive management and consultant expertise, Michael is expanding Diedrichs reach both nationally and globally. Paquin oversees operations at the Sandpoint, ID headquarters where several models of in-store and industrial roasters are manufactured. Along with roasting equipment of varying capacities, Paquin will provide direction in manufacturing of ancillary equipment such as destoners, loaders, and energy-efficient afterburner systems. Diedrich is a family owned company that brings three generations of expertise to their products and consulting services. From small batch roasters to coffee roasting courses, Diedrich offers a full line of products and services. I intend to develop and promote Diedrich Manufacturing to its full capacity and seize a larger share of the market, states Paquin. For more information on Diedrich Manufacturing roasting equipment and services call 1-877-263-1276 or email info@diedrichroasters.com

Melitta Selects The Upshot Solution For Entry Into Single-ServeCoffee roaster MelittaUSA has selected the UpShot Solution to enter the booming single-serve market. Developed by LBP Manufacturing, Inc., the UpShot Solution features an eco-friendly, single-serve filter that Melitta will fill with coffee. The pre-filled coffee filter is compatible with Keurig and other single-serve brewers. Under the terms of this agreement, Melitta will install customized equipment at its state-of-the-art facility in Cherry Hill, N.J., to offer a variety of customers roasting, filling and packaging services in the UpShot filter technology. The UpShot filter features a unique proprietary mesh that delivers a heightened sensory

NewsBites

26

November 2012

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Company ................................................Phone ...................................Web ....................................................... Page ........ NaMa #Agtron .....................................................................................................775.850.4600 ...................................................... www.agtron.net ..................................................................................30Avery Dennison Designed and Engineered Solutions .....................440.878.7130 ...................................................... www.des.averydennison.com ...........................................................13, 30Bridge Brand Chocolates .....................................................................415.677.9194 ...................................................... www.bridgebrandschocolate.com ..................................................30BriteVision ...............................................................................................415.374.8119 ...................................................... www.britevision.com ..........................................................................15, 21Cablevey Conveyors ............................................................................641.673.8451 ...................................................... www.cablevey.com ............................................................................6Canterbury Coffee Corp. ....................................................................888.273.8684 ...................................................... www.canterburycoffee.com .............................................................28Coffee Adventure Travel .....................................................................206 686 7378 ...................................................... www.magazine.coffeetalk.com/CAT/# ........................................30CoffeeFest ..............................................................................................800.232.0083 ...................................................... www.coffeefest.com ..........................................................................19Curtis .......................................................................................................800.421.6150 ...................................................... www.wilburcurtis.com/goldcupbrewer/coffeetalk .....................17Daterra Coffee .....................................................................................330.941.2555 ...................................................... www.daterracoffee.com.br...............................................................9Descafeinadores Mexicanos SA de CV ............................................522.717.127.066 ................................................ www.descamex.com ..........................................................................30Diedrich Manufacturing, Inc. ...............................................................208.263.1276 ...................................................... www.diedrichroasters.com ...............................................................24Eagle Web Press ...................................................................................800.800.7980 ...................................................... www.eaglewebpress.com .................................................................25Ekobrew ..................................................................................................206.571.0289 ...................................................... www.ekobrew.com ............................................................................23Espresso Me Services ...........................................................................360.213.0715 ...................................................... www.espressomeservice.com ...........................................................29Everpure..................................................................................................800.942.1153 ...................................................... www.everpure.com ............................................................................3 .............................................800Finum by Riensch & Held GmbH & Co. KG ......................................49.407.34240 ...................................................... www.finum.com ...................................................................................7Follett Corporation ...............................................................................610.252.7301 ...................................................... www.follettice.com .............................................................................25 ..........................................910Fonte Coffee Roasters ..........................................................................888.783.6683 .....................................................www.fontecoffee.com ........................................................................27Fres-co System USA, Inc. ......................................................................215.721.4600 ...................................................... www.fresco.com .................................................................................25Global Customized Water ..................................................................805.484.1589 ...................................................... www.globalcustomizedwater.com ...................................................29, 30Grounds for Health ...............................................................................802.241.4146 ...................................................... www.groundsforhealth.org ..................................