Coffee BeanIssue 10

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in this issue... Editor: Jay Cee

jaycee@coffee-magazine.co.uk

Design: EH

eddie@coffee-magazine.co.uk

www.coffee-magazine.co.uk

Cafe2U win Brand Builder of the Year Award 2012

Bialetti Mokona Silver 20BAR - CF40S (Front Cover Picture)

Challenges and opportunities ahead for the Colombian Coffee Growers’ Federation

The changing role of coffee shops

Quality of the bean to coffee keeps coffee sector full of beans

Costa coffee owner cuts its carbon

PENSIONERS are being invited to join a well-travelled club which meets every week.

As I become more aware of coffee shops around me, I believe this issue 10 is special and also a milestone for Coffee Bean.

Anyway, in this issue covering the changing role of coffee shops, you will notice as you go into your local nero, costa or other local coffee shops you have people meeting, people surfing and, of course, people drinking lattes, espresso and other coffee related beverages. Also along the coffee path I thought I would include our Gadget Section with focus on the Camera Mug – a nice piece of kit.

The roasting process article included in this issue is an opportunity for people to know how their coffee could be roasted detailing the different processes. Then we get to the pensioners who have their coffee travel club to which all pensioners are welcome to join.Also on the front cover the Bialetti Mokona Silver 20BAR – CF40S machine with its really unique old espresso pot design certainly gives other machines a run for the money and I thought a good picture to use.

So anyway until next time enjoy all the coffee you drink and all the people you meet.

Cafe2U are proud to announce that they have

won the coveted Express Newspapers Brand Builder of the Year Award, as part of the 2012 bfa HSBC Franchisor of the Year Awards.

The bfa HSBC Franchisor of the Year Awards are often hailed as a defining point in the franchising calendar to showcase the best companies within the industry. This year was no exception, with 14 franchisors being short-listed across the three categories, supported by Express Newspapers.

Cafe2U is the largest provider of mobile coffee in the UK. They deliver fresh espresso coffee, hot chocolate and a range of snacks to non-traditional locations such as work places, business parks and industrial estates located away from the high-street.

Sean Hammond, the Head of Franchising at Express Newspapers, said: “Cafe2U has experienced huge success expanding the business into new markets across the world. First launching in Australia, the business successfully tapped into the growing coffee phenomenon in the UK and now the USA. The judging panel was highly impressed with

Cafe2U’s investment in product offerings and its commitment to strengthening the brand – a well-deserved winner of the Brand Builder Award.”

Within the Brand Builder category, Cafe2U were rivalled by EnviroVent, Mac Tools, and Wiltshire Farm Foods. The category was designed to recognise franchisors with an innovative and effective approach to successfully managing and developing their brand. It was particularly important for entrants to demonstrate the franchisee benefits of having a strong brand, and in what ways the franchisor has evolved their strategy to promote future growth, recognition and success.

Cafe2U are absolutely delighted with the outcome, which was announced on 21 June at the Telford International Centre during the 23rd Awards Gala Dinner. Tom Acland, the UK Managing Director of Cafe2U, was there to receive the award and recalls how he felt when being handed their trophy, “Receiving the award was very exciting and fabulous recognition for the hard work carried out by the Cafe2U team and franchise partners. We are collectively responsible

for making the brand as strong as it is, and we are dedicated to achieving growth for the business and franchise network. Over the past year we did this by building up our brand and improving our product range to reflect the growing consumer desire for both high quality and convenient espresso coffee. Being named the winner of the Express Newspapers Brand Builder of the Year Award epitomises this – not just for those who work with the business in the UK, but globally too.”‘The Cafe2U network has grown considerably since it launched in the UK during 2005, and now has over 50 exclusive franchise territories up and down the country. The first Cafe2U prototype began on the beaches of Sydney Australia in 2000, with expansion including the UK, Ireland, and subsequently the USA in 2011. Worldwide, there are currently over 150 franchise partners.

If you would like to know more about the success of Cafe2U or are interested in joining their franchise partner network, please visit www.cafe2u.co.uk or telephone 08456 444708 to speak to a member of the Cafe2U franchise team.

Cafe2U win Brand Builder of the Year

Award 2012

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Bialetti Mokona Silver 20BAR - CF40S £125.00 Finally an espresso machine that gives you the choice of using either capsules, pods or even your favorite classic ground coffee.

Our new and multi-functional Mokona will not only be the definite eye-catcher in your kitchen, it is even so versatile that it will provide you with the flexibility to prepare your espresso & cappuccino with either your favorite ground coffee, paper pods or even capsules. Mokonas design reflects the personality and elegance of the mythical Moka Express and makes it extremely simple and flexible to use.

The large water tank can be quickly removed to make your water refill as easy as it gets. Enjoying espresso or cappuccino just like the one you get in a restaurant or espresso bar, takes just a few simple steps.

Cleaning the Mokona is quick and easy. Mokona shows off its attractive eye-catching design with special ABS painting and chrome plating. The ground coffee filter holder is brass,exactly as the tradition of professional bar machines demands.

Mokona offers all the reliability and safety that is expected and guaranteed by Bialetti products.

The latest edition to the Bialetti range, this electric Espresso and cappuccino coffee maker is the ultimate in flexibility and simplicity! Use with ground coffee, capsules or pods, this professional-style machine can be dismantled for cleaning and has a removable water tank for easy filling. Its quirky looks make it a must for coffee lovers.

Please Note: All electrical products sold by cookinstyle (InStyle Products Limited) are supplied with a UK 3 pin plug.

Bialetti Mokona Silver 20BAR - CF40S

For many years Colombian Coffee has being recognized as one of the most important coffee producers in the world. In response to changes in the global coffee market, the Colombian Coffee Growers’ Federation has successfully adapted its supply chain models to meet the challenges of new market conditions.

Today, the global coffee market is more convenient, dynamic and flexible than ever before. In the wake of the global economic crisis, consumers are spending less on coffee by drinking at home and roasters are responding by launching convenient, easy-to-use premium products. New players and distribution channels are emerging, traditional brands are competing with cheaper products and major companies are taking tactical measures to increase their market share, creating a need for supply chain changes to adapt to market conditions.

The Colombian Coffee Growers’ Federation shifted to a new supply chain model in order to respond to customer needs. In helping more than 500,000 coffee

producers, of which 91% are small farmers, go global, our first response was to engage the coffee growers in the supply chain concept. This included the main elements of a pull system model with the aim of protecting our core value proposition: freshness.

In adapting our supply chain models to changing market conditions we were able to do so without affecting the value proposition of our product Through the following examples the federation has demonstrated how flexible supply chain models can succeed in evolving market conditions.

In Japan, the federation has supplied high quality green coffee beans to one of the major soft drink companies for more than 15 years, demonstrating how innovative ideas have longevity in the complex world of commodities. The model is simple. The federation sells the company high-quality branded green coffee beans to supply the most successful canned coffee in the Japanese market. The final product bears the brand of the beans, which is owned by the federation

but licensed to the soft drink company. The success of this business has seen premium prices delivered to growers with social benefits to the coffee-producing regions where these coffee beans are grown.

In one of the federation’s most challenging models, it has the responsibility of delivering green beans from the farm directly to the European factories of one of the world’s largest food companies. This requires synchronization along the supply chain and involves not only selling green beans but also selling services to the buyer as some of the beans supplied by the federation must come from specific producer regions across Colombia. The model demands the best of the federation’s services in terms of coffee searching, quality control and, again, freshness. This project also involves responsible and sustainable policies by means of social and technical assistance for the coffee growers concerned.

The federation also supplies instant coffee jars to a major Australian retailer with the retailer’s private brand. As in the

Challenges and opportunities ahead for the Colombian Coffee

Growers’ Federation

previous example, this model requires extra co-ordination to engage not only the coffee producers but the federation’s freeze-dried coffee factory and the suppliers of the materials needed to produce the glass jars. This business model features value creation as the federation supplies the final goods to consumers.

These examples demonstrate the need for flexible supply chain models that can adapt to market conditions and face new challenges with different levels of complexity without affecting the quality, value proposition or response to customer needs. With large quantities of cheap,

low- quality coffees entering the mainstream coffee market, it is important that we maintain the value of Colombian Coffee. Our aim is to maintain and increase the consumer desire for good coffee, but also to maintain our customers by selling services and adding value to the green beans.

Additionally, price fluctuations increase the risk in trading coffee with increased costs along the supply chain. Good risk management policies that protect growers’ income are instrumental for the sustainability of coffee production and for the stability of coffee supply.

Other across-the-board

challenges affecting the global supply chain include the diversity of suppliers, new market trends, such as ethical trade and corporate social responsibility, and the increasing share of private brands on supermarket shelves, These new trends and trade practices create additional pressure on the global supply chain, reinforcing the need for flexibility, adaptability and readiness to survive in a changing market.

ANDKES VALENCIA

Chief Commercial Officer

National Federation of Coffee Growers of Colombia, Tokyo office

Ever think about how much carbon goes into

making your favourite espresso, cappucino or latte,this is a question the owner of the Costa coffee chain has asked themselves – and it says it has saved more than 1500 tonnes of CO2 in 2011.

Whitbread UK, has managed to cut the same amount of carbon as taking 250 medium-sized cars off the road across its hotels, restaurants and coffee shops.The savings are an 11%

cut in carbon emissions relative to sales revenue, according to the latest Environment Report from the group which also owns Premier Inn.

The head of energy and environment Chris George, said: “Our ambition at Whitbread is to lead the hospitality industry to a more sustainable future. To do that we have set ourselves stretching targets to reduce our energy and water consumption and cut waste

across the business.”

The group says installing energy saving technologies at existing Whitbread sites, investing in new sustainable hotels and restaurants and educating staff to save energy and water all contributed to the reductions.

Coffee Bean Research

Costa coffee owner cuts its carbon

Serve your customers the perfect coffee every time with an innovative new product from durgol® swiss espresso® - the Swiss-based leading supplier of descaling products. durgol swiss espresso is a new decalcifying product designed to remove limescale from all makes and models of coffee machines. Available now, it effectively cleans and descales all types of coffee machines including fully automatic, semi-automatic, manual and 'coffee pod' machines. Perfect for use in coffee shops, tea rooms, cafes and delis as well as pubs, bars and restaurants, durgol swiss espresso is highly effective as well as easy and safe to use. Machines cleaned and descaled regularly with durgol swiss espresso, produce quality coffees with the signature ‘crema’ top. This is the golden foam of coffee oils that covers the top of an espresso shot – the sign of a quality coffee. In addition, the crema helps to retain the aroma and flavour of the coffee. In hard water regions in the UK, it is often a challenge to keep coffee machines free from limescale, which in turn affects the taste and

quality of coffee and reduces the amount of crema extracted.Beverley Martin, Managing Director at Martin Global, exclusive UK distributor for durgol swiss espresso says: “Although limescale itself is not harmful, if it builds up, it can clog coffee machines, stifle the flow of water and reduce the overall quality and taste of the coffee. Water tank filled machines need to be descaled on a regular basis as set out in the coffee machine manual. In addition, cleaning machines with durgol swiss espresso guarantees a fresh, quality coffee with an impressive crema, which diners will enjoy time after time.” durgol swiss espresso is guaranteed to decalcify quickly and easily without having to wait for the decalcification process to work. Research shows it works up to ten times faster than other branded decalcifiers[1] and using the formula regularly ensures quality coffees and extends the life span of the machine. It leaves no residue, is completely odourless, and after decalcification and rinsing, the machine is safe to use. Each pack contains two 125ml single use bottles priced at

£9.99. One bottle is designed to thoroughly decalcify one machine once. Beverley adds: “We are delighted to launch this product to the UK foodservice market and we strongly encourage coffee machine owners to ensure their machine is properly cleansed and descaled regularly. Not only does this guarantee quality coffees for customers, but it also increases the efficiency of the machine and lowers the energy consumption of the appliance. “Modern diners are highly knowledgeable about coffee and are more discerning in their tastes, meaning that outlets cannot afford to serve poor quality coffee, which could ultimately damage overall sales. We want to ensure outlets are serving only the best coffee, and cleaning machines with durgol swiss espresso guarantees a fresh, tasty, superior coffee, with an impressive crema, even in hard water regions.” For product details and sales, please contact Beverley Martin at Martin Global on 0161 747 9128 or visit www.durgol.co.uk.

Perfect coffee every time with durgol® swiss espresso®

Mars is stepping into the iced coffee market with the launch of two different mocha latte variants under its Galaxy choclate brand.

The chocolate owner is rolling the Galaxy Café Double Shot Mocha Latte across Tesco stores nationwide this month.

The products are made with UHT milk and contain

Galaxy chocolate and coffee extract. It marks Mars’ first move into the iced coffee market, which it claims has grown by more than 40% to almost £12m over the last 12 months, and will see the company go up against established brands such as Starbucks and Illy.

Bep Dhaliwal, trade communications manager for Mars, says the company

is “confident” that the products will be a “huge success” despite its inexperience in the sector.

The launch is part of Mars’ push to develop innovation strategies for its chocolate brands over the next five years. Earlier this year, the UK confectionery business created a raft of marketing and R&D roles to help achieve the strategy.

PENSIONERS are being invited to join a well-travelled club which meets every week.

Mavis Peace has been running Age UK’s coffee drop-in club at Radford Road church hall in Leamington for 21 years.

In its heyday the group had about 90 members but this number has now dropped to about 20.

Mrs Peace is inviting more people to join.

Each year members are taken on various outings and holidays.

The coffee mornings take place every Friday from 9am to 11.30pm.

Pictured, Members of the coffee drop-in

Coffee Bean Research

Into Focus Coffee Mug A photographer needs to stay alert. That perfect shot lies between moments - 1/250th of a second, your subject is framed perfectly, shadows falling just so, everything is in perfect focus. The next 1/250th of a second, it’s a disaster. Motion, blinking, an errant flash somewhere off camera... to be a good photographer, you’ve got to stay sharp, and quite literally in focus.

That’s why photographers, like every other subgenus of geek, love their caffeine. It keeps that trigger finger itchy, and ready to let the light in. At it folds through mirrors and lenses and falls onto the medium, whether it’s chemically photosensitive film, charged couple device, or metal-oxide-semiconductors, the photographer lends his own personality to the image captured.

And it’s that photographers personality at play with this new coffee mug. Sure you’ve seen coffee mugs shaped like camera lenses before, but where those failed, this picks up. First, it’s made of ceramic, not plastic. Filling it with hot java won’t burn your sensitive fingers. Second, there’s a handle. You’re not likely to accidentally pour a freshly brewed pot of Ethiopian Sidamo into your prized 24mm to 105mm f2.5 zoom lens if you’re expecting a handle through which you loop your index finger. Finally, it’s sturdy and can face the rigors of an active photographer’s lifestyle.

Features:

Ceramic coffee lens mug Heat resistant. Keeps from scalding your fingers 310 ml capacity (approximate 10 ounces) Perfect for the combination photographer / coffee fiend Comes with rubber “lens cap” Dishwasher Safe.

Coffee Bean Research

Coffee GadgetSection

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There have been a few stories in the coffee news circles recently observing the fact that coffee shops seem to be providing another function in the life of the modern worker.

When coffee shops were first introduced to England, they were dubbed ‘penny universities’ and it seems that there is still a link between mental activity and the atmosphere of the coffee shop in modern times too.

When arriving in your local coffee shop have you noticed that there are laptops a plenty?.

It has been observed by many that the ambiance in a coffee shop is more conductive to some than working in libraries.As mentioned in the from accross the globe in the

Toronto Star recently, some argue that the quietness of a library, the traditional home for the public to think in peace, is actually off-putting, as it accentuates the other noises (the chewing, coughing, typing etc).

By contrast, the general quiet background noise in a coffee shop seems more helpful.

A study has been carried out in the University of Illinois, to try and work out whether or not coffee shops are indeed a more creative environment.

This study suggests that those who work with moderate background noise (by which they mean about 70 decibels), have a higher likelihood of thinking in a creative way.Why should moderate noise levels make any

difference to creativity?

Apparently, the reason is that this amount of noise distracts you.

People begin to think in a different way, perhaps in an abstract way.

And as they do so, their focus becomes broader.

There are various success stories of those who have been creative in this sort of environment.

Famously, JK Rowling penned the early Harry Potter books in a Scottish café.

Bob Dylan is rumoured to have written Blowin’ in the Wind at the Fat Black Pussycat in the Big Apple and Graham Green was often seen at Café Richmond in Buenos Aires.

The changing role of coffee shops

Hot Air Roasting

Hot air roasting, also often referred to as fluidised bed roasting, involves the application of hot air to the beans on a fluid bed system. Air is normally heated by an electric element, whilst the necessary air flow is produced by a fan. The fluid air keeps the beans moving and thus negates any risk of scorching.

There have been opinions expressed, which roasters tend to lean towards, that sometimes coffee can appear a little brighter than it might have been had radiant heat roasting been used. Brighter in coffee terms means more lively with any acidity accentuated. The acidity referred to is not typically the bad sour type that immediately comes to mind for most people.

This is good acidity, perhaps citric based or floral, and it offers a little extra flavour and perhaps a slight kick in contrast to the smooth tones often found in coffees. The issue is just how prominent that acidity should ideally be.

Hot air roasting can prove difficult when controlling the roasting profile for professional use though some roasters swear by it, so it is a case of using whatever best suits individual needs. The fluid bed method is

successfully employed in some home roasters and it is very well suited to these smaller machines.

Drum Radiant Heat Roasting

Drum roasters work like a large washing machine drum, turning the coffee beans with a heat source below. Most roasters have found that gas is better than electricity. By better, is meant the flavour of the coffee differs when tasted in the cup.

Roasting time is typically anywhere from 11 minutes to around 19 minutes, and temperatures can reach as high as 450°F. Anything longer than 20 minutes and drinkers will begin to discern a baked taste within the coffee.

When it has finished roasting, the coffee is then 'dropped' out of the roaster drum and cooled in a large integral tray with stirrers. Good quality roasters achieve cooling using air, though some larger machines use water, which is not always good for the coffee bean.

What Happens To The Beans During The Roast Process?

For the first few minutes the beans are 'endothermic', taking in heat. They remain greenish, before slowly turning a lighter yellowish colour and giving off a slightly grassy smell. The beans

then begin to steam as their moisture content dissipates and the steam becomes fragrant. Soon afterwards the 'first crack' can be heard, as the beans expand and crack when the real roasting process begins and the beans become 'exothermic', giving off heat. Sugars begin to caramelise, the structure of the beans breaks down and oils within them begin to rise to the surface.

After first crack the beans once again become ‘endothermic; and the coffee is actually consumable depending on taste preference and the particular type of bean.

If left to roast further, caramelisation continues and oils become more evident on the surface of the beans. 'Second crack' then occurs as the beans once again become exothermic.

Most roasts will have been terminated somewhere between the two cracks or shortly after the second. If left longer the roast will become very dark, smoke increases and natural sugars disappear, taking some of the potential sweetness from the cup. If charcoal appears, the roast has definitely gone too far.So, that is a little about the basics of roasting.

The Two Main Methods of Coffee Roasting.

Drum Roaster