View entire thread: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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Posted by cafemakers on 2007-05-15 11:39:13 Post Subject: PR: Heather Perry of Coffee Klatch Roasting to Represent USA
SAN DIMAS, Calif.--(BUSINESS WIRE)--Heather Perry from Coffee Klatch Roasting of San Dimas, California, has won the Specialty Coffee Association of America's 2007 United States Barista Championship.
The United States Barista Championship is an annual coffee competition where 50 of the best baristas from around the country are judged on their technical coffee-making ability, presentation style and the taste of the espresso, cappuccinos and original "signature" specialty beverages they create.
"There was a lot of tough competition at this year's event," says Perry. "After months of long nights and weekend practice sessions making espresso at Coffee Klatch, I'm really excited to see that my coffee creations are receiving national recognition."
As winner of the 2007 national competition, Ms. Perry advances to represent the United States against competitors from 39 countries at the World Barista Championship in Tokyo, Japan this July 31st through August 2nd.
"In addition to her impressive barista skills, I was struck by the obvious passion she demonstrated for her craft," comments SCAA spokesperson Rick Havacko.
Ms. Perry was formerly the United States Barista Champion in 2003 and is presently Ultimate Barista USA for the Ultimate Barista Challenge international league.
About the SCAA
Based in Long Beach, California, the Specialty Coffee Association of America is the world's largest coffee trade association, with over 3,000 member companies. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, including coffee growers, coffee roasters and retailers. Additional information about the Specialty Coffee Association of America and its services are available online at: www.scaa.org .
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch Roasting operates coffee shops in Southern California and a specialty coffee roasting business in San Dimas. In addition to numerous awards for the achievements of Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times. For more information, visit the Coffee Klatch website at www.klatchroasting.com .
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View entire thread: PR: WBC announces new judges certification workshops
Posted by cafemakers on 2008-11-14 16:22:22 Post Subject: PR: WBC announces new judges certification workshops
LONG BEACH, CA (November 14, 2008) – Two new judges certification workshops will be held in Long Beach, California and Melbourne, Australia for applicants who aspire to judge at the 2009 World Barista Championship (WBC) competition in Atlanta.
On April 16-19, 2009, national barista champions from over 56 countries will converge in Atlanta's Georgia World Congress Center to compete for the ranking of world's top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers from around the world.
Participants that successfully complete the 2-day certification course will be included in a pool of volunteer judges that will evaluate the taste of beverages served in the 2009 competition, as well as, the creativity, technical skill and overall presentation of competitors.
Once certified, judges will be issued a certificate of completion and a license to use the WBC Certified Judge logo in accordance with WBC standards.
In order to attend, all candidates must meet the following prerequisites:
* Possess two consecutive years experience officiating at WBC-sanctioned national or regional barista competitions;
* Demonstrate the ability comprehend and complete all score sheets in English;
* Agree to comply with the WBC Code of Conduct;
* Agree to attend the 2009 competition and pre-competition events in Atlanta, GA from April 14-19 at his or her own expense; and
* Demonstrate a commitment to coffee excellence and to promoting the barista craft.
In Long Beach, December 4-5, 2008:
Specialty Coffee Association of America Headquarters
330 Golden Shore, Ste. 50, Long Beach, CA, USA
Fee: US$200 per person
http://www.worldbaristachampionship.com/longbeach.htm
In Melbourne, Australia January 14-15, 2009:
Box Hill Institute
465 Elgar Road, Box Hill, Melbourne, Victoria, Australia
Fee: US$200 per person
http://www.worldbaristachampionship.com/melbourne.htm
Attendance is limited and advance registration is required. Dates for workshops in the United Kingdom and Africa will be announced shortly. For more information or to register, visit the World Barista Championship website at www.worldbaristachampionship.com.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned by the Specialty Coffee Association of America and Speciality Coffee Association of Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization's next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
# # #
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Posted by cafemakers on 2008-11-14 16:22:22 Post Subject: PR: WBC announces new judges certification workshops
LONG BEACH, CA (November 14, 2008) – Two new judges certification workshops will be held in Long Beach, California and Melbourne, Australia for applicants who aspire to judge at the 2009 World Barista Championship (WBC) competition in Atlanta.
On April 16-19, 2009, national barista champions from over 56 countries will converge in Atlanta's Georgia World Congress Center to compete for the ranking of world's top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers from around the world.
Participants that successfully complete the 2-day certification course will be included in a pool of volunteer judges that will evaluate the taste of beverages served in the 2009 competition, as well as, the creativity, technical skill and overall presentation of competitors.
Once certified, judges will be issued a certificate of completion and a license to use the WBC Certified Judge logo in accordance with WBC standards.
In order to attend, all candidates must meet the following prerequisites:
* Possess two consecutive years experience officiating at WBC-sanctioned national or regional barista competitions;
* Demonstrate the ability comprehend and complete all score sheets in English;
* Agree to comply with the WBC Code of Conduct;
* Agree to attend the 2009 competition and pre-competition events in Atlanta, GA from April 14-19 at his or her own expense; and
* Demonstrate a commitment to coffee excellence and to promoting the barista craft.
In Long Beach, December 4-5, 2008:
Specialty Coffee Association of America Headquarters
330 Golden Shore, Ste. 50, Long Beach, CA, USA
Fee: US$200 per person
http://www.worldbaristachampionship.com/longbeach.htm
In Melbourne, Australia January 14-15, 2009:
Box Hill Institute
465 Elgar Road, Box Hill, Melbourne, Victoria, Australia
Fee: US$200 per person
http://www.worldbaristachampionship.com/melbourne.htm
Attendance is limited and advance registration is required. Dates for workshops in the United Kingdom and Africa will be announced shortly. For more information or to register, visit the World Barista Championship website at www.worldbaristachampionship.com.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned by the Specialty Coffee Association of America and Speciality Coffee Association of Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization's next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
# # #
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View entire thread: WBC Adds SCAA Pair to Board of Directors
Posted by cafemakers on 2008-04-03 02:29:20 Post Subject: WBC Adds SCAA Pair to Board of Directors
LONG BEACH, Calif. U.S.A. (April 2, 2008) —The Specialty Coffee Association of America (SCAA), the world’s largest coffee trade association, elected two new members to represent the association’s interest on the World Barista Championship (WBC) Board of Directors.
Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally-recognized barista competition’s board.
The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.
In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.
By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.
“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”
The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:
To promote the growth, excellence and recognition in the barista profession.
To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.
To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
To become globally recognized as the premier world barista event in the coffee calendar.
About the SCAA
Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.
About the WBC
The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.
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Posted by cafemakers on 2008-04-03 02:29:20 Post Subject: WBC Adds SCAA Pair to Board of Directors
LONG BEACH, Calif. U.S.A. (April 2, 2008) —The Specialty Coffee Association of America (SCAA), the world’s largest coffee trade association, elected two new members to represent the association’s interest on the World Barista Championship (WBC) Board of Directors.
Andrew Hetzel, founder of Cafemakers, LLC and murky coffee president, Nicholas Cho are each slated to serve a two-year term on the internationally-recognized barista competition’s board.
The pair joins current SCAA members, Cindy Chang, director of development at Counter Culture and Intelligentsia Coffee & Tea Inc. Chief Executive Officer and Founder Doug Zell on the WBC Board of Directors. The four individuals are tasked with continuing the interest and growth of the WBC on a global scale while building a stronger educational and social platform for the worldwide barista community.
In addition to starting coffee consultancy firm Cafemakers, LLC in 2001, Hetzel is the only Coffee Quality Institute-licensed Q Grader in the state of Hawaii. He is also an SCAA- certified cupping judge and has been an arbitrator of the United States Barista Championship since 2003 and the WBC since 2005.
By joining the WBC board, Cho, who is also an SCAA director, holds the unique distinction of concurrently serving on two prominent specialty coffee boards. He began his career in specialty coffee in 2002 when he opened the now-popular murky coffee in Arlington, Va. Cho is also an accomplished barista having won the SCAA’s Southeast Regional Barista Competition in 2006.
“SCAA is pleased to select Andrew Hetzel and Nicholas Cho to represent our association on the WBC Board of Directors,” said SCAA Executive Director Ric Rhinehart. “We are confident Andrew and Nicholas will provide SCAA with a strong presence within the internationally-recognized specialty coffee organization while also contributing to the WBC’s continuing growth and success.”
The WBC is a nonprofit organization governed by a board representing SCAA and the SCAE members. The organization’s stated goals are:
To promote the growth, excellence and recognition in the barista profession.
To grow the barista’s knowledge of and expertise in the preparation and serving of specialty, espresso coffee through competitions.
To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
To become globally recognized as the premier world barista event in the coffee calendar.
About the SCAA
Celebrating 26 years of success, SCAA is the world’s largest coffee trade association. SCAA members are located in more than 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA’s mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA’s dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA’s annual conference is held in a different U.S. city each year and is the coffee industry’s largest gathering and exhibition.
About the WBC
The World Barista Championship was created initially by the Specialty Coffee Association of Europe. The first WBC took place in Monte Carlo in October 2000. The Specialty Coffee Association of America quickly joined and the WBC is now a joint venture among the two sister organizations. The WBC Corporation is headquartered in the United Kingdom with a shared ownership between the SCAE and SCAA. The organization’s 2008 event will be held in Copenhagen, Denmark, June 19-22.
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View entire thread: 2007 WESTERN REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-02-28 16:03:44 Post Subject: 2007 WESTERN REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Western Regional Barista Competition (WRBC), hosted by Taylor Maid Farms LLC and Flying Goat Coffee.
The WRBC will take place March 16 - 18, 2007 at:
The Sheraton Sonoma County
745 Baywood Dr.
Petaluma, CA 94954
Click on the following link to find the 2007 WRBC Documents:
http://www.scaa.org/about_regional_next.asp#Western
2007 WRBC DOCUMENTS:
Hotel Information
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 WRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Petaluma!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-02-28 16:03:44 Post Subject: 2007 WESTERN REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Western Regional Barista Competition (WRBC), hosted by Taylor Maid Farms LLC and Flying Goat Coffee.
The WRBC will take place March 16 - 18, 2007 at:
The Sheraton Sonoma County
745 Baywood Dr.
Petaluma, CA 94954
Click on the following link to find the 2007 WRBC Documents:
http://www.scaa.org/about_regional_next.asp#Western
2007 WRBC DOCUMENTS:
Hotel Information
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 WRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Petaluma!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's 2008 MID-ATLANTIC REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-02-04 01:06:19 Post Subject: SCAA's 2008 MID-ATLANTIC REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Mid-Atlantic Regional Barista Competition (MARBC), hosted by murky coffee.
The MARBC will take place February 15-17, 2008 at:
Coffee Fest DC
Washington Convention Center
801 Mount Vernon Place, NW
Washington, DC 20001
http://www.dcconvention.com/
Click on the following link to find the 2008 MARBC Documents:
http://www.scaa.org/about_regional_next ... d_Atlantic
2008 MARBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MARBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Washington, DC!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2008-02-04 01:06:19 Post Subject: SCAA's 2008 MID-ATLANTIC REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Mid-Atlantic Regional Barista Competition (MARBC), hosted by murky coffee.
The MARBC will take place February 15-17, 2008 at:
Coffee Fest DC
Washington Convention Center
801 Mount Vernon Place, NW
Washington, DC 20001
http://www.dcconvention.com/
Click on the following link to find the 2008 MARBC Documents:
http://www.scaa.org/about_regional_next ... d_Atlantic
2008 MARBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MARBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Washington, DC!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's 2008 WESTERN REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-03-24 13:46:18 Post Subject: SCAA's 2008 WESTERN REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Western Regional Barista Competition (WRBC), hosted by Pacific Bay Coffee Co. & Micro- Roastery.
The WRBC will take place March 28-30, 2008 at:
The Gaia Arts Center
2120 Allston Way, Suite 1
Berkeley, CA 94704
http://www.gaiaarts.com/
Click on the following link to find the 2008 WRBC Documents:
http://www.scaa.org/about_regional_next.asp#Western
2008 WRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing or volunteering at the 2008 WRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Berkeley, CA!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2008-03-24 13:46:18 Post Subject: SCAA's 2008 WESTERN REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Western Regional Barista Competition (WRBC), hosted by Pacific Bay Coffee Co. & Micro- Roastery.
The WRBC will take place March 28-30, 2008 at:
The Gaia Arts Center
2120 Allston Way, Suite 1
Berkeley, CA 94704
http://www.gaiaarts.com/
Click on the following link to find the 2008 WRBC Documents:
http://www.scaa.org/about_regional_next.asp#Western
2008 WRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing or volunteering at the 2008 WRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Berkeley, CA!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's NORTH WEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-10-08 16:01:36 Post Subject: SCAA's NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 North West Regional Barista Competition (NWRBC), hosted by Zoka Coffee Roaster & Tea Co.
The NWRBC will take place November 9-11, 2007 at:
Coffee Fest Seattle
The Washington State Convention & Trade Center
800 Convention Place
Seattle, Washington 98101
http://www.wsctc.com/
Click on the following link to find the 2007 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2007 NWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 NWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Seattle!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-10-08 16:01:36 Post Subject: SCAA's NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 North West Regional Barista Competition (NWRBC), hosted by Zoka Coffee Roaster & Tea Co.
The NWRBC will take place November 9-11, 2007 at:
Coffee Fest Seattle
The Washington State Convention & Trade Center
800 Convention Place
Seattle, Washington 98101
http://www.wsctc.com/
Click on the following link to find the 2007 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2007 NWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 NWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Seattle!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's SOUTH EAST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-08-24 16:46:25 Post Subject: SCAA's SOUTH EAST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 South East Regional Barista Competition (SERBC), hosted by Monin Gourmet Flavorings, Astoria General Espresso Equipment and Ambex.
The SERBC will take place October 19-21, 2007 at:
The Harborview Center
300 Cleveland St.
Clearwater, Florida 33755
http://harborview-center.com/
Click on the following link to find the 2007 SERBC Documents:
http://www.scaa.org/about_regional_next.asp#Southeast 2007
SERBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 SERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Florida!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-08-24 16:46:25 Post Subject: SCAA's SOUTH EAST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 South East Regional Barista Competition (SERBC), hosted by Monin Gourmet Flavorings, Astoria General Espresso Equipment and Ambex.
The SERBC will take place October 19-21, 2007 at:
The Harborview Center
300 Cleveland St.
Clearwater, Florida 33755
http://harborview-center.com/
Click on the following link to find the 2007 SERBC Documents:
http://www.scaa.org/about_regional_next.asp#Southeast 2007
SERBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 SERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Florida!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's 2006-2007 SOUTH EAST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2006-08-08 22:01:38 Post Subject: SCAA's 2006-2007 SOUTH EAST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 South East Regional Barista Competition (SERBC), hosted by Counter Culture Coffee, Inc.
The SERBC will take place September 22-24, 2006 at:
Playmakers Repertory Company
Center for Dramatic Art in the Elizabeth Price Kenan Theatre
UNC Campus – Country Club Rd.
Chapel Hill, N.C. 27599
Click on the following link to find the 2006 SERBC Documents:
http://www.scaa.org/about_regional_next.asp#Southeast
2006 SERBC DOCUMENTS
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2006 SERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in North Carolina!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2006-08-08 22:01:38 Post Subject: SCAA's 2006-2007 SOUTH EAST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 South East Regional Barista Competition (SERBC), hosted by Counter Culture Coffee, Inc.
The SERBC will take place September 22-24, 2006 at:
Playmakers Repertory Company
Center for Dramatic Art in the Elizabeth Price Kenan Theatre
UNC Campus – Country Club Rd.
Chapel Hill, N.C. 27599
Click on the following link to find the 2006 SERBC Documents:
http://www.scaa.org/about_regional_next.asp#Southeast
2006 SERBC DOCUMENTS
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2006 SERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in North Carolina!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: 2007 Mid-Atlantic & North East Regional Barista Competit
Posted by Michelle Campbell on 2007-03-20 12:52:52 Post Subject: 2007 Mid-Atlantic & North East Regional Barista Competit
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Mid-Atlantic Regional Barista Competition (MARBC), hosted by murky coffee and the 2007 North East Regional Barista Competition (NERBC), hosted by Gimme! Coffee.
The MARBC & NERBC will take place March 27 - 29, 2007 at:
The Bear Creek Mountain Resort
101 Doe Mountain Lane
Macungie, PA 18062
Click on the following link to find the 2007 MARBC Documents:
http://www.scaa.org/about_regional_next ... d_Atlantic
Click of the following link to find the 2007 NERBC Documents:
http://www.scaa.org/about_regional_next.asp#Northeast
2007 MARBC & NERBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 MARBC or NERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Macungie!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-03-20 12:52:52 Post Subject: 2007 Mid-Atlantic & North East Regional Barista Competit
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Mid-Atlantic Regional Barista Competition (MARBC), hosted by murky coffee and the 2007 North East Regional Barista Competition (NERBC), hosted by Gimme! Coffee.
The MARBC & NERBC will take place March 27 - 29, 2007 at:
The Bear Creek Mountain Resort
101 Doe Mountain Lane
Macungie, PA 18062
Click on the following link to find the 2007 MARBC Documents:
http://www.scaa.org/about_regional_next ... d_Atlantic
Click of the following link to find the 2007 NERBC Documents:
http://www.scaa.org/about_regional_next.asp#Northeast
2007 MARBC & NERBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 MARBC or NERBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Macungie!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-02-20 14:57:57 Post Subject: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Southwest Regional Barista Competition (SWRBC), hosted by the International Las Vegas Restaurant Show (http://www.lasvegasrestaurantshow.com/)
The SWRBC will take place February 26-27, 2008 at:
International Las Vegas Coffee & Tea Expo
http://www.lasvegasrestaurantshow.com/l ... offee.html
Las Vegas Convention Center
3150 Paradise Rd.
Las Vegas, NV 89109
http://www.lvcva.com/meetings/meeting-v ... ention.jsp
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Las Vegas!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
DIRECT LINE: (562) 624-4187
MAIN LINE: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2008-02-20 14:57:57 Post Subject: SCAA's 2008 SOUTHWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Southwest Regional Barista Competition (SWRBC), hosted by the International Las Vegas Restaurant Show (http://www.lasvegasrestaurantshow.com/)
The SWRBC will take place February 26-27, 2008 at:
International Las Vegas Coffee & Tea Expo
http://www.lasvegasrestaurantshow.com/l ... offee.html
Las Vegas Convention Center
3150 Paradise Rd.
Las Vegas, NV 89109
http://www.lvcva.com/meetings/meeting-v ... ention.jsp
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Las Vegas!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
DIRECT LINE: (562) 624-4187
MAIN LINE: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: PR: Irishman wins 2008 World Barista Championship
Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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Posted by cafemakers on 2008-06-23 05:59:51 Post Subject: PR: Irishman wins 2008 World Barista Championship
COPENHAGEN, DENMARK (June 22, 2008) – Stephen Morrissey of Ireland has won the 2008 World Barista Championship in Copenhagen, Denmark.
National champions from 51 countries converged in Copenhagen to compete for the title of world’s top barista in front of a live audience of several hundred spectators and thousands of online viewers worldwide.
As the winner of the 2008 Competition, Mr. Morrissey receives a highly sought after La Marzocco GS/3 espresso machine and a Compak K-10 WBC espresso grinder in addition to his prestigious title.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation to exacting standards using state of the art La Marzocco FB/80 espresso machines and Compak K-10 WBC coffee grinders for a panel of experienced WBC certified judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
The runner up was David Makin from Australia, followed by 3rd place Liesbeth Sleijster (Netherlands), 4th place Daniel Remheden (Sweden), 5th place Michael Yung (Canada), and 6th place Soren Stiller Markussen (Denmark). Full results are posted at our website.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition.
About the World Barista Championship
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami (2001), Oslo (2002), Boston (2003), Trieste (2004), Seattle (2005), Berne (2006) and Tokyo (2007). The organization’s next event will be held in Atlanta, Georgia U.S.A. April 16-19, 2009 in conjunction with the 21st annual Specialty Coffee Association of America Symposium and Exposition. For more information, please visit the WBC http://www.worldbaristachampionship.com.
# # #
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View entire thread: PR: WBC launches executive director search
Posted by cafemakers on 2008-11-17 15:27:43 Post Subject: PR: WBC launches executive director search
LONDON (November 17, 2008) – World Barista Championship UK Ltd. has launched a worldwide search to fill the newly created position of executive director.
The World Barista Championship (WBC) is the world's largest coffee competition, drawing competitors from more than 56 nations to serve espresso, cappuccinos and original signature drinks to a panel of judges. The 10th annual World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia USA.
The WBC Executive Director will serve as a leader, visionary, ambassador and manager for the rapidly growing organization with the responsibility of carrying out WBC objectives, while managing the needs and expectations of a diverse group of international volunteers, sponsors and competitors. The position reports directly to the company's board of directors.
Essential duties and responsibilities of the executive director shall include:
* Administer overall WBC operations and manage the organization's activities;
* Expand company brand recognition and participation in the WBC;
* Generate a diverse and reliable revenue stream to fund and promote barista development and competition;
* Develop and implementation an annual budget, manage finances of the organization;
* Negotiate and execute contracts and commitments authorized by policy or the board of directors;
* Maintain official minutes of WBC Board of Directors meetings;
* Develop company policies and planning recommendations in collaboration with the board;
* Maintain effective communication with both parent organizations; and
* Recruit, hire, train, manage, promote, compensate and discharge staff as necessary and in a fashion that protects the interests and assets of the WBC.
Complete details and job prerequisites are available at www.worldbaristachampionship.com. Applications, including salary requirements, may be sent to:
Attn: WBC Board of Directors
Email: search@worldbaristachampionship.org
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is a nonprofit organization jointly owned by the Specialty Coffee Association of America and Speciality Coffee Association of Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization's next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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Posted by cafemakers on 2008-11-17 15:27:43 Post Subject: PR: WBC launches executive director search
LONDON (November 17, 2008) – World Barista Championship UK Ltd. has launched a worldwide search to fill the newly created position of executive director.
The World Barista Championship (WBC) is the world's largest coffee competition, drawing competitors from more than 56 nations to serve espresso, cappuccinos and original signature drinks to a panel of judges. The 10th annual World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia USA.
The WBC Executive Director will serve as a leader, visionary, ambassador and manager for the rapidly growing organization with the responsibility of carrying out WBC objectives, while managing the needs and expectations of a diverse group of international volunteers, sponsors and competitors. The position reports directly to the company's board of directors.
Essential duties and responsibilities of the executive director shall include:
* Administer overall WBC operations and manage the organization's activities;
* Expand company brand recognition and participation in the WBC;
* Generate a diverse and reliable revenue stream to fund and promote barista development and competition;
* Develop and implementation an annual budget, manage finances of the organization;
* Negotiate and execute contracts and commitments authorized by policy or the board of directors;
* Maintain official minutes of WBC Board of Directors meetings;
* Develop company policies and planning recommendations in collaboration with the board;
* Maintain effective communication with both parent organizations; and
* Recruit, hire, train, manage, promote, compensate and discharge staff as necessary and in a fashion that protects the interests and assets of the WBC.
Complete details and job prerequisites are available at www.worldbaristachampionship.com. Applications, including salary requirements, may be sent to:
Attn: WBC Board of Directors
Email: search@worldbaristachampionship.org
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is a nonprofit organization jointly owned by the Specialty Coffee Association of America and Speciality Coffee Association of Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization's next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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View entire thread: SCAA's 2008 South Central & Southwest Regional Barista C
Posted by Michelle Campbell on 2008-10-13 18:06:52 Post Subject: SCAA's 2008 South Central & Southwest Regional Barista C
Dear Barista Competition Enthusiasts:
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 South Central & Southwest Regional Barista Competitions (SCRBC & SWRBC), hosted by Cuvee Coffee Roasting Company.
The SCRBC/SWRBC will take place October 31 – November 2, 2008 at:
Radisson Hotel & Suites - Town Lake
111 Cesar Chavez at Congress
Austin, TX 78701
http://www.radisson.com/austintx/
Click on the following link to find the 2008 SCRBC Documents:
http://www.scaa.org/about_regional_next ... th_Central
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SCRBC & SWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Volunteer Schedule
Competitor Practice Schedule
Competition Schedule
Competition Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SCRBC or SWRBC, please direct them to the link posted above for a Registration Form.
----------------------------------------------------------
UPCOMING REGIONAL COMPETITIONS:
NORTHWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Northwest
The 2008-2009 Northwest Regional Barista Competition (NWRBC) will be hosted by Dillanos Coffee Roasters, January 9-11, 2009 in Tacoma, Washington.
MOUNTAIN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Mountain
The 2008-2009 Mountain Regional Barista Competition (MRBC) will be hosted by Allegro Coffee Company, January 16-18, 2009 in Thornton, Colorado.
WESTERN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Western
The 2008-2009 Western Regional Barista Competition (WRBC) will be hosted by Intelligentsia Coffee & Tea, January 23-25, 2009, in Los Angeles, California.
MIDWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Midwest
The 2008-2009 Midwest Regional Barista Competition (MWRBC) will be hosted by Kaldi's Coffee Roasting Co., January 30 - February 1, 2009, in St. Louis, Missouri.
MID-ATLANTIC & NORTHEAST REGIONAL BARISTA COMPETITIONS:
http://www.scaa.org/about_regional_next ... d_Atlantic
http://www.scaa.org/about_regional_next.asp#Northeast
The 2008-2009 Mid-Atlantic & Northeast Regional Barista Competitions (MARBC & NERBC) will be hosted by Kiva Han Coffee, February 6-8, 2009, in Cranberry Township, Pennsylvania.
SOUTHEAST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Southeast
The 2008-2009 Southeast Regional Barista Competition (SERBC) will be hosted by Batdorf & Bronson, Everything Coffee & Tea and Counter Culture Coffee, February 2009, in Atlanta, Georgia.
GREAT LAKES REGIONAL BARISTA COMPETITION – DETAILS COMING SOON…
2009 UNITED STATES BARISTA CHAMPIONSHIP:
http://www.scaa.org/about_usbc.asp
SCAA's 2009 United States Barista Championship will be held March 5-8, in Portland, Oregon. The 2009 USBC is taking place in March due to the 10th Annual World Barista Championship being held in conjunction with the 21st Annual Symposium & Exposition in Atlanta, Georgia.
------------------------------------------------------------
Please contact me if you have any additional questions regarding the SCAA's USBC or Regional Barista Competitions.
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
Direct Line: (562) 624-4187
Main Line: (562) 624-4100
Fax: (562) 624-4104
Back to top | view poster's profile
Posted by Michelle Campbell on 2008-10-13 18:06:52 Post Subject: SCAA's 2008 South Central & Southwest Regional Barista C
Dear Barista Competition Enthusiasts:
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 South Central & Southwest Regional Barista Competitions (SCRBC & SWRBC), hosted by Cuvee Coffee Roasting Company.
The SCRBC/SWRBC will take place October 31 – November 2, 2008 at:
Radisson Hotel & Suites - Town Lake
111 Cesar Chavez at Congress
Austin, TX 78701
http://www.radisson.com/austintx/
Click on the following link to find the 2008 SCRBC Documents:
http://www.scaa.org/about_regional_next ... th_Central
Click on the following link to find the 2008 SWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Southwest
2008 SCRBC & SWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Volunteer Schedule
Competitor Practice Schedule
Competition Schedule
Competition Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 SCRBC or SWRBC, please direct them to the link posted above for a Registration Form.
----------------------------------------------------------
UPCOMING REGIONAL COMPETITIONS:
NORTHWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Northwest
The 2008-2009 Northwest Regional Barista Competition (NWRBC) will be hosted by Dillanos Coffee Roasters, January 9-11, 2009 in Tacoma, Washington.
MOUNTAIN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Mountain
The 2008-2009 Mountain Regional Barista Competition (MRBC) will be hosted by Allegro Coffee Company, January 16-18, 2009 in Thornton, Colorado.
WESTERN REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Western
The 2008-2009 Western Regional Barista Competition (WRBC) will be hosted by Intelligentsia Coffee & Tea, January 23-25, 2009, in Los Angeles, California.
MIDWEST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Midwest
The 2008-2009 Midwest Regional Barista Competition (MWRBC) will be hosted by Kaldi's Coffee Roasting Co., January 30 - February 1, 2009, in St. Louis, Missouri.
MID-ATLANTIC & NORTHEAST REGIONAL BARISTA COMPETITIONS:
http://www.scaa.org/about_regional_next ... d_Atlantic
http://www.scaa.org/about_regional_next.asp#Northeast
The 2008-2009 Mid-Atlantic & Northeast Regional Barista Competitions (MARBC & NERBC) will be hosted by Kiva Han Coffee, February 6-8, 2009, in Cranberry Township, Pennsylvania.
SOUTHEAST REGIONAL BARISTA COMPETITION:
http://www.scaa.org/about_regional_next.asp#Southeast
The 2008-2009 Southeast Regional Barista Competition (SERBC) will be hosted by Batdorf & Bronson, Everything Coffee & Tea and Counter Culture Coffee, February 2009, in Atlanta, Georgia.
GREAT LAKES REGIONAL BARISTA COMPETITION – DETAILS COMING SOON…
2009 UNITED STATES BARISTA CHAMPIONSHIP:
http://www.scaa.org/about_usbc.asp
SCAA's 2009 United States Barista Championship will be held March 5-8, in Portland, Oregon. The 2009 USBC is taking place in March due to the 10th Annual World Barista Championship being held in conjunction with the 21st Annual Symposium & Exposition in Atlanta, Georgia.
------------------------------------------------------------
Please contact me if you have any additional questions regarding the SCAA's USBC or Regional Barista Competitions.
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
Direct Line: (562) 624-4187
Main Line: (562) 624-4100
Fax: (562) 624-4104
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View entire thread: Battle of the Baristas
Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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Posted by barefoot on 2004-10-25 14:12:27 Post Subject: Battle of the Baristas
This is a PR about an event we have coming up. If anyone is in the Bay Area come on out and watch the fun!
FOR IMMEDIATE RELEASE
Contact:
Andy Newbom
Barefoot Coffee Roasters
408-687-3692
info@barefootcoffeeroasters.com
‘Battle of the Baristas’ To Crown The Best Barista In Bay Area
A unique competition pits 14 of the top Baristas from the best espresso bars in the Bay Area in a highly caffeinated battle for coffee supremacy.
SANTA CLARA, Calif., October 27th, 2004 – The Battle of the Baristas will showcase the amazing coffee making talents of some of the best Baristas in the south bay and peninsula areas. Fourteen independent cafes will choose their star Barista to represent them in an “Iron Chefâ€
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View entire thread: SCAA - Specialty Coffee Association of America Conference
Posted by CoffeeLover on 2003-04-21 12:09:00 Post Subject: SCAA - Specialty Coffee Association of America Conference
SCAA (Specialty Coffee Association of America) will be holding their 15th annual Specialty Coffee Conference & Exhibition in Boston Massachusetts' John B. Hynes Veterans Memorial Convention Center April 25-28, 2003.
The theme and focus for SCAA's 15th Annual Conference & Exhibition is "espresso," and this year in addition to the United States Barista Championship, SCAA will once again host the World Barista Championship featuring professional baristi from all around the world.
The Online Showroom Floor is available, there will be a plethora of vendors and companies who work with the coffee industry there.
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Posted by CoffeeLover on 2003-04-21 12:09:00 Post Subject: SCAA - Specialty Coffee Association of America Conference
SCAA (Specialty Coffee Association of America) will be holding their 15th annual Specialty Coffee Conference & Exhibition in Boston Massachusetts' John B. Hynes Veterans Memorial Convention Center April 25-28, 2003.
The theme and focus for SCAA's 15th Annual Conference & Exhibition is "espresso," and this year in addition to the United States Barista Championship, SCAA will once again host the World Barista Championship featuring professional baristi from all around the world.
The Online Showroom Floor is available, there will be a plethora of vendors and companies who work with the coffee industry there.
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View entire thread: Informational Guides - Espresso Drive Thru Business
Posted by Anonymous on 2004-10-09 01:54:18 Post Subject: Informational Guides - Espresso Drive Thru Business
E-Imports, www.e-importz.com, also offers informational guides. So far, we only have 2 informational guides available.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
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Posted by Anonymous on 2004-10-09 01:54:18 Post Subject: Informational Guides - Espresso Drive Thru Business
E-Imports, www.e-importz.com, also offers informational guides. So far, we only have 2 informational guides available.
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E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
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Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
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View entire thread: Attention to International Bean Supplier
Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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Posted by wantcoffee on 2004-03-15 20:08:33 Post Subject: Attention to International Bean Supplier
Hi All,
It is my first time to get in this forum and I love this site. The tpics are very informative. Thank you all.
I would like to open my coffee bar in Beijing China hopefully this summer and I just finished my business plan. My question is that since the coffee retail business in china is relatively young, I have diffcult to find a reputable coffee bean supplier. A one I found in Beijing was a member of speciality coffee association of american in 2000 and 2001. It offers many origin coffee beans but the prices are so high eventhough It does tell the grade of the origin coffee beans. The price is about US$14/lb. I have found the the most coffee beans are about $6-7/lb in US and most importantly you guys have great access ability to find out their quality.
My plan is that I would like to find a reliable roasted bean supplier so that I can carry its product lines to resell and make my own espress based beverages. I would like to order once each two weeks for quantity to meet my sales volume.
I would like to appreciate your reply. My e mail: efiledong@yahoo.com.cn
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View entire thread: PR: Pre-orders being accepted for the Hawaii Coffee Book
Posted by cafemakers on 2008-05-21 19:53:04 Post Subject: PR: Pre-orders being accepted for the Hawaii Coffee Book
Colleague and coffee scientist Shawn Steiman has published the first book dedicated the coffees of Hawaii. Copies of the Hawaii Coffee Book can be pre-ordered now directly from Watermark Publishing and will soon be available from Amazon.com or a bookstore near you. Advance promotional copies are already in the mail, so regular orders (including mine) should be shipping soon.
From the publisher:
The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee last year valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.
Books about coffee make great gifts for CoffeeForums members or others in the industry -- and, be sure to contact the publisher for wholesale ordering information to sell the Hawaii Coffee Book at your coffee shop or farm visitor center.
For those attending the Hawaii Coffee Association conference & Coffee Fest Hawaii, June 6-8 in Waikoloa, Shawn will be opening the conference with his talk, "the Myths About Coffee," and also signing copies of the book throughout the weekend.
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Posted by cafemakers on 2008-05-21 19:53:04 Post Subject: PR: Pre-orders being accepted for the Hawaii Coffee Book
Colleague and coffee scientist Shawn Steiman has published the first book dedicated the coffees of Hawaii. Copies of the Hawaii Coffee Book can be pre-ordered now directly from Watermark Publishing and will soon be available from Amazon.com or a bookstore near you. Advance promotional copies are already in the mail, so regular orders (including mine) should be shipping soon.
From the publisher:
The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee last year valued at over $30 million. The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i is the first-ever comprehensive overview of the Islands’ most recognizable and highly coveted product.
Books about coffee make great gifts for CoffeeForums members or others in the industry -- and, be sure to contact the publisher for wholesale ordering information to sell the Hawaii Coffee Book at your coffee shop or farm visitor center.
For those attending the Hawaii Coffee Association conference & Coffee Fest Hawaii, June 6-8 in Waikoloa, Shawn will be opening the conference with his talk, "the Myths About Coffee," and also signing copies of the book throughout the weekend.
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View entire thread: Western Barista Guild Jam
Posted by barefoot on 2006-05-07 18:41:29 Post Subject: Western Barista Guild Jam
any coffee people in the west, CA, HI, AZ, NV, NM etc come and play coffee with other coffee loving Baristas at the Western Barista Guild Jam.
click here for more info: http://www.westernbaristaguildjam.com
Barista Guild of America is an international trade organization for baristas.
The Barista Guild focuses on enhancing coffee quality, promoting quality and cultivating a sophisticated “public faceâ€
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Posted by barefoot on 2006-05-07 18:41:29 Post Subject: Western Barista Guild Jam
any coffee people in the west, CA, HI, AZ, NV, NM etc come and play coffee with other coffee loving Baristas at the Western Barista Guild Jam.
click here for more info: http://www.westernbaristaguildjam.com
Barista Guild of America is an international trade organization for baristas.
The Barista Guild focuses on enhancing coffee quality, promoting quality and cultivating a sophisticated “public faceâ€
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View entire thread: PR: Andrew Hetzel becomes first SCAA Cupping Judge in Hawaii
Posted by cafemakers on 2008-01-26 12:32:32 Post Subject: PR: Andrew Hetzel becomes first SCAA Cupping Judge in Hawaii
Kamuela, HI (MARKETWIRE) January 28, 2007 – Andrew Hetzel of coffee consultancy Cafemakers has become the first Hawaii resident to be certified as a coffee Cupping Judge by the Specialty Coffee Association of America.
In a 5-day series of exams held this January in Waterbury, Vermont, Mr. Hetzel successfully completed 21 sensory skill and coffee knowledge tests necessary to obtain accreditation. Participants traveled from as far as Japan, S. Korea, Thailand and Portugal in pursuit of the certification.
"Most people are surprised to learn that taste is not considered when assigning coffee a grade in Hawaii. The proof of coffee quality is always in the cup, yet that's the one place that we're not looking," observes Hetzel.
To become a SCAA Cupping Judge, applicants must demonstrate proficiency in aroma identification, organic acid identification and green coffee grading, as well as, accurately grade dozens of sample coffees from Brazil, Indonesia, E. Africa, Central America and Colombia.
"I plan to instruct others in Hawaii to taste and rate coffee to internationally accepted standards," Hetzel continues. "Tasting protocols are necessary so that that we can improve the quality of our crops, maintain Hawaii coffee's good reputation and secure the future of coffee farming in the State."
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a coffee industry business consultancy based in Hawaii. Cafemakers provides strategic business counseling, marketing and quality improvement services for coffee retail chains, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News, Mr. Hetzel is also a frequent presenter at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit www.cafemakers.com.
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Posted by cafemakers on 2008-01-26 12:32:32 Post Subject: PR: Andrew Hetzel becomes first SCAA Cupping Judge in Hawaii
Kamuela, HI (MARKETWIRE) January 28, 2007 – Andrew Hetzel of coffee consultancy Cafemakers has become the first Hawaii resident to be certified as a coffee Cupping Judge by the Specialty Coffee Association of America.
In a 5-day series of exams held this January in Waterbury, Vermont, Mr. Hetzel successfully completed 21 sensory skill and coffee knowledge tests necessary to obtain accreditation. Participants traveled from as far as Japan, S. Korea, Thailand and Portugal in pursuit of the certification.
"Most people are surprised to learn that taste is not considered when assigning coffee a grade in Hawaii. The proof of coffee quality is always in the cup, yet that's the one place that we're not looking," observes Hetzel.
To become a SCAA Cupping Judge, applicants must demonstrate proficiency in aroma identification, organic acid identification and green coffee grading, as well as, accurately grade dozens of sample coffees from Brazil, Indonesia, E. Africa, Central America and Colombia.
"I plan to instruct others in Hawaii to taste and rate coffee to internationally accepted standards," Hetzel continues. "Tasting protocols are necessary so that that we can improve the quality of our crops, maintain Hawaii coffee's good reputation and secure the future of coffee farming in the State."
About Andrew Hetzel
Andrew Hetzel is the founder and president of Cafemakers, a coffee industry business consultancy based in Hawaii. Cafemakers provides strategic business counseling, marketing and quality improvement services for coffee retail chains, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News, Mr. Hetzel is also a frequent presenter at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit www.cafemakers.com.
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View entire thread: PR: Andrew Hetzel joins BEST Coffee School
Posted by cafemakers on 2007-08-27 23:51:59 Post Subject: PR: Andrew Hetzel joins BEST Coffee School
Eugene, Oregon (PRWEB) August 28, 2007 – BEST Coffee School announces that retail consultant Andrew Hetzel has joined the teaching staff of its specialty coffee training center in Eugene, Oregon.
"Andrew brings a wealth of retail business management and marketing experience to benefit our students," says education program director Sherri Johns." BEST Coffee School is already known for its rigorous barista training and coffee education programs; with Andrew's direction we will also provide innovative business curriculum designed specifically for retail coffee businesses."
Andrew Hetzel will conduct a coffee shop business plan writing workshop and retail lease negotiation seminar on Thursday, December 13 at the BEST School in Eugene, followed by an informative walking tour of Portland's coffee shops with Sherri Johns on Friday, December 14.
About Andrew Hetzel
Andrew Hetzel received international acclaim as the founder of a multimillion dollar business services company that developed marketing and performance improvement solutions used by leading consumer product manufacturers, retailers and hospitality companies, including: 3M, Aveda, Burger King, Brinker International, DaimlerChrysler, Calvin Klein, Hard Rock Cafes and Hotels, Home Depot, Hugo Boss, Procter & Gamble, Skechers USA, Sears and many more.
Mr. Hetzel resides in Hawaii where he is the director and founder of Cafemakers, a business consultancy dedicated to the specialty coffee industry. In addition to officiating competitions for the Ultimate Barista Challenge organization and others, Mr. Hetzel is an elected member of the Specialty Coffee Association of America's training committee and a writer for coffee trade publications including Tea & Coffee Trade Journal and FG! CoffeeTalk Magazine. In 2007, Mr. Hetzel was named one of the top young business leaders in the State of Hawaii by Pacific Business News. More information is available at http://www.cafemakers.com
About BEST Coffee School
BEST Coffee School was founded in 2006 by renowned industry veteran Jim Glang (Crossroads Espresso), with the assistance of Sherri Johns (WholeCup Coffee Consulting), building on their combined 50 years of industry experience to offer an unparalleled education in specialty coffee. The BEST training center in Eugene, Oregon is a comprehensive facility offering the latest equipment and guidance by instructors and guest speakers that are recognized as experts in their field. More information and course schedules are available at http://www.bestcoffeeschool.com
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Posted by cafemakers on 2007-08-27 23:51:59 Post Subject: PR: Andrew Hetzel joins BEST Coffee School
Eugene, Oregon (PRWEB) August 28, 2007 – BEST Coffee School announces that retail consultant Andrew Hetzel has joined the teaching staff of its specialty coffee training center in Eugene, Oregon.
"Andrew brings a wealth of retail business management and marketing experience to benefit our students," says education program director Sherri Johns." BEST Coffee School is already known for its rigorous barista training and coffee education programs; with Andrew's direction we will also provide innovative business curriculum designed specifically for retail coffee businesses."
Andrew Hetzel will conduct a coffee shop business plan writing workshop and retail lease negotiation seminar on Thursday, December 13 at the BEST School in Eugene, followed by an informative walking tour of Portland's coffee shops with Sherri Johns on Friday, December 14.
About Andrew Hetzel
Andrew Hetzel received international acclaim as the founder of a multimillion dollar business services company that developed marketing and performance improvement solutions used by leading consumer product manufacturers, retailers and hospitality companies, including: 3M, Aveda, Burger King, Brinker International, DaimlerChrysler, Calvin Klein, Hard Rock Cafes and Hotels, Home Depot, Hugo Boss, Procter & Gamble, Skechers USA, Sears and many more.
Mr. Hetzel resides in Hawaii where he is the director and founder of Cafemakers, a business consultancy dedicated to the specialty coffee industry. In addition to officiating competitions for the Ultimate Barista Challenge organization and others, Mr. Hetzel is an elected member of the Specialty Coffee Association of America's training committee and a writer for coffee trade publications including Tea & Coffee Trade Journal and FG! CoffeeTalk Magazine. In 2007, Mr. Hetzel was named one of the top young business leaders in the State of Hawaii by Pacific Business News. More information is available at http://www.cafemakers.com
About BEST Coffee School
BEST Coffee School was founded in 2006 by renowned industry veteran Jim Glang (Crossroads Espresso), with the assistance of Sherri Johns (WholeCup Coffee Consulting), building on their combined 50 years of industry experience to offer an unparalleled education in specialty coffee. The BEST training center in Eugene, Oregon is a comprehensive facility offering the latest equipment and guidance by instructors and guest speakers that are recognized as experts in their field. More information and course schedules are available at http://www.bestcoffeeschool.com
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View entire thread: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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View entire thread: PR - Coffee is Hot at the 2007 Restaurant Show
Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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Posted by cafemakers on 2007-02-12 11:39:15 Post Subject: PR - Coffee is Hot at the 2007 Restaurant Show
Cafemakers' Andrew Hetzel is serving up a cup of wisdom to attendees of the National Restaurant Association's annual trade show for hotel and motel restaurant operators in Chicago in May. Hetzel will show how foodservice operators can capitalize on the latest specialty coffee trends.
Kamuela, Hawaii, February 12, 2007 – Attendees to the National Restaurant Association's annual hotel – motel restaurant convention this May can discover how to ride the espresso lane to bigger profits. That's because Andrew Hetzel, industry expert with Cafemakers, will offer a presentation entitled “Achieve Grande Profits from your Coffee Service”. The show takes place May 19-22 at McCormick Place in Chicago.
“I am delighted by the way that the restaurant industry has begun to embrace espresso and specialty coffee as a valuable addition to their menus,” says Hetzel. “The rapid expansion and success of coffee shop chains has shown foodservice companies that there is a substantial consumer demand for these beverages.”
Recently, the NRA’s "What's Hot and What's Not" chef survey showed that "espresso and specialty coffee" placed in the top 10 among over 200 popular restaurant food and beverage concepts at the end of 2006. Over 70 percent of respondents rated specialty coffee "hot" while 15 percent consider the beverage a "perennial favorite."
But in an emerging market segment, it's hard to know exactly which trends will be profitable and how best to take advantage of them. In his presentation, Andrew Hetzel of Cafemakers will help restaurateurs learn the fundamentals of good coffee and how to make it a successful addition to their establishments.
“Restaurants are particularly well-positioned to benefit from serving better coffee; our education session will show them how they can do so inexpensively,” Hetzel said.
About Andrew Hetzel
Andrew Hetzel is the founder and director of Cafemakers, LLC, a business consultancy based in Hawaii that specializes in retail coffee business concept development and coffee beverage quality improvement.
In addition to regularly addressing audiences at culinary and beverage conferences, Hetzel is a columnist for FG! CoffeeTalk Magazine, a contributor to Tea & Coffee Trade Journal, an elected committee official of the Specialty Coffee Association of America and serves as a judge representing the United States for the World Barista Championship - an organization that holds annual Olympic-style coffee events with competitors from 39 countries. For more information, visit www.cafemakers.com
About the National Restaurant Association:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. The Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 935,000 restaurant and food service outlets employing 12.8 million people.
The 2007 NRA Hotel-Motel Show will feature more than 2,100 exhibitors and more than 890 product categories. For more information or to register, visit www.restaurant.org
###
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View entire thread: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-01-31 17:21:14 Post Subject: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Great Lakes Regional Barista Competition (GLRBC), hosted by Intelligentsia Coffee & Tea.
The GLRBC will take place February 23 - 25, 2007 at:
Coffee Fest Chicago
The Chicago Navy Pier, Hall A
600 East Grand Ave.
Chicago, IL 60611
Click on the following link to find the 2007 GLRBC Documents:
http://www.scaa.org/about_regional_next.asp#Great_Lakes
2007 GLRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 GLRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Chicago!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-01-31 17:21:14 Post Subject: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2007 Great Lakes Regional Barista Competition (GLRBC), hosted by Intelligentsia Coffee & Tea.
The GLRBC will take place February 23 - 25, 2007 at:
Coffee Fest Chicago
The Chicago Navy Pier, Hall A
600 East Grand Ave.
Chicago, IL 60611
Click on the following link to find the 2007 GLRBC Documents:
http://www.scaa.org/about_regional_next.asp#Great_Lakes
2007 GLRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2007 GLRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Chicago!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-01-03 10:57:00 Post Subject: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Midwest Regional Barista Competition (MWRBC), hosted by Kaldi’s Coffee Roasting Company.
The MWRBC will take place February 8-10, 2008 at:
Third Degree Glass Factory
5200 Delmar
Saint Louis, Missouri 63108
http://www.stlglass.com/
Click on the following link to find the 2008 MWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Midwest
2008 MWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Saint Louis!
Happy New Year!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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Posted by Michelle Campbell on 2008-01-03 10:57:00 Post Subject: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2008 Midwest Regional Barista Competition (MWRBC), hosted by Kaldi’s Coffee Roasting Company.
The MWRBC will take place February 8-10, 2008 at:
Third Degree Glass Factory
5200 Delmar
Saint Louis, Missouri 63108
http://www.stlglass.com/
Click on the following link to find the 2008 MWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Midwest
2008 MWRBC DOCUMENTS:
Schedule of Events
Travel Information
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Judge Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2008 MWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Saint Louis!
Happy New Year!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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View entire thread: Hawaii Barista Jam registration is open
Posted by cafemakers on 2005-06-10 12:31:23 Post Subject: Hawaii Barista Jam registration is open
The Hawaii Coffee Association proudly annouces that registration for its 2005 Annual Conference and Barista Jam is open. The Barista Jam is an event sponsored by the HCA, Starbucks, La Marzocco & Espresso Specialists, Inc., and the State of Hawaii Department of Agriculture.
When: This July 21-24
Where: Sheraton Keahou Resort & Conference Center, Keahou, Hawaii (just South of Kailua-Kona on the Big Island of Hawaii)
Information, schedules and your registration form are now posted online at the Hawaii Coffee Association website at:
http://www.hawaiicoffeeassoc.org/conference.htm (look for the little box)
All Barista Jam attendees will have the opportunity to participate in two days of instructional workshops led by industy experts (and me too! ) with an optional mock competition held on the 3rd day.
Seating space is limited to the first 24 (!) paid registrations, so please register soon if you intend to be there. For additional information you are welcome to contact Ms. Heidi Wild at 808-587-7048 or email me directly with questions. We hope to see you there!
Andrew
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Posted by cafemakers on 2005-06-10 12:31:23 Post Subject: Hawaii Barista Jam registration is open
The Hawaii Coffee Association proudly annouces that registration for its 2005 Annual Conference and Barista Jam is open. The Barista Jam is an event sponsored by the HCA, Starbucks, La Marzocco & Espresso Specialists, Inc., and the State of Hawaii Department of Agriculture.
When: This July 21-24
Where: Sheraton Keahou Resort & Conference Center, Keahou, Hawaii (just South of Kailua-Kona on the Big Island of Hawaii)
Information, schedules and your registration form are now posted online at the Hawaii Coffee Association website at:
http://www.hawaiicoffeeassoc.org/conference.htm (look for the little box)
All Barista Jam attendees will have the opportunity to participate in two days of instructional workshops led by industy experts (and me too! ) with an optional mock competition held on the 3rd day.
Seating space is limited to the first 24 (!) paid registrations, so please register soon if you intend to be there. For additional information you are welcome to contact Ms. Heidi Wild at 808-587-7048 or email me directly with questions. We hope to see you there!
Andrew
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View entire thread: SCAA's 2008 MIDWEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2008-02-04 00:44:13 Post Subject:
Hope to see you at the MWRBC!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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Posted by Michelle Campbell on 2008-02-04 00:44:13 Post Subject:
Hope to see you at the MWRBC!
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
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View entire thread: Industry reports/information?
Posted by cafemakers on 2006-07-05 13:41:25 Post Subject:
Try the reports offered by the National Coffee Association:
http://www.ncausa.org
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Posted by cafemakers on 2006-07-05 13:41:25 Post Subject:
Try the reports offered by the National Coffee Association:
http://www.ncausa.org
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View entire thread: PR: World Barista Championship sets sponsor announcement
Posted by cafemakers on 2008-07-16 03:07:49 Post Subject: PR: World Barista Championship sets sponsor announcement
LONDON (July 16, 2008) – The World Barista Championship (WBC) will announce the official espresso machine and coffee grinder sponsors for its 2009 – 2011 competitions on August 29, 2008 at 1:00 PM GMT. The live announcement will be broadcast from the International Coffee Organization headquarters in London on the WBC’s website at http://www.worldbaristachampionship.com.
Once every 3 years, leading manufacturers of commercial coffee machines vie for the prestigious opportunity to have their equipment featured as the official tools used by national barista champions from around the world at the annual World Barista Championship. All candidates considered for equipment sponsorship must meet exacting technical standards set and tested by the WBC, but only one supplier from each category may prevail as the official sponsor.
In the most recent contest held this June in Copenhagen, national barista champions from 51 countries converged to compete for the title of world’s top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation for a panel of experienced WBC judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 2009 Specialty Coffee Association of America Annual Symposium and Exposition.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization’s next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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Posted by cafemakers on 2008-07-16 03:07:49 Post Subject: PR: World Barista Championship sets sponsor announcement
LONDON (July 16, 2008) – The World Barista Championship (WBC) will announce the official espresso machine and coffee grinder sponsors for its 2009 – 2011 competitions on August 29, 2008 at 1:00 PM GMT. The live announcement will be broadcast from the International Coffee Organization headquarters in London on the WBC’s website at http://www.worldbaristachampionship.com.
Once every 3 years, leading manufacturers of commercial coffee machines vie for the prestigious opportunity to have their equipment featured as the official tools used by national barista champions from around the world at the annual World Barista Championship. All candidates considered for equipment sponsorship must meet exacting technical standards set and tested by the WBC, but only one supplier from each category may prevail as the official sponsor.
In the most recent contest held this June in Copenhagen, national barista champions from 51 countries converged to compete for the title of world’s top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation for a panel of experienced WBC judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 2009 Specialty Coffee Association of America Annual Symposium and Exposition.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization’s next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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View entire thread: 2006-2007 GREAT LAKES REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2007-02-05 17:52:46 Post Subject:
GLRBC HOTEL INFORMATION
In order to accommodate visitors for the 2007 Great Lakes Regional Barista Competition, Intelligentsia Coffee & Tea has arranged a discounted rate at a local hotel for all competition attendees. Please try to book your room as early as possible to secure the special rate and to fill our room block.
Book directly and mention the “BARISTA COMPETITION” to get the discounted room rate.
Hotel 71
71 East Wacker Drive
Chicago, IL 60601
Discounted Room Rate: $179
Website: http://www.hotel71.com/
Call direct to book rooms: (312) 346-7100
Thank you,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2007-02-05 17:52:46 Post Subject:
GLRBC HOTEL INFORMATION
In order to accommodate visitors for the 2007 Great Lakes Regional Barista Competition, Intelligentsia Coffee & Tea has arranged a discounted rate at a local hotel for all competition attendees. Please try to book your room as early as possible to secure the special rate and to fill our room block.
Book directly and mention the “BARISTA COMPETITION” to get the discounted room rate.
Hotel 71
71 East Wacker Drive
Chicago, IL 60601
Discounted Room Rate: $179
Website: http://www.hotel71.com/
Call direct to book rooms: (312) 346-7100
Thank you,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: Advice Needed on Coffee Franchises: It's A Grind, PJs, etc.
Posted by cafemakers on 2005-08-28 16:54:29 Post Subject:
The topic of franchsing comes up pretty regularly on this board and others. You may wish to read this thread from the Specialty Coffee Association of America Forums before committing to this approach:
http://www.scaa.org/forum/viewtopic.php ... =franchise
Best of success,
Andrew
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Posted by cafemakers on 2005-08-28 16:54:29 Post Subject:
The topic of franchsing comes up pretty regularly on this board and others. You may wish to read this thread from the Specialty Coffee Association of America Forums before committing to this approach:
http://www.scaa.org/forum/viewtopic.php ... =franchise
Best of success,
Andrew
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View entire thread: PR: First All Asia Barista Competition Announced
Posted by cafemakers on 2008-02-01 12:02:59 Post Subject: PR: First All Asia Barista Competition Announced
Singapore, 1 February 2008 - For the first time in Asia, a competition between Asia’s best coffee barista professionals will be held at an Asian level from 22nd to 24th April this year at the Singapore Expo. In conjunction with FHA2008 (Food&HotelAsia2008) the “Asia Barista Championship” will host professional baristas from all over the Asia-Pacific region to come and pit their skills against each other.
Asia Barista Championship 2008
The Asia Barista Championship is a regional event that seeks to develop the growth, quality and recognition of the Barista profession in Asia, as well as to cultivate a stronger appreciation and awareness of specialty coffee and the role of a barista in the specialty coffee industry. Participants from Australia, China, India, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines, Singapore, Taiwan and Thailand will congregate on one competition ground to compete for the title of “Asia Barista Champion”.
The Asia Barista Championship is jointly organised by Singapore Exhibition Services, organiser of FHA2008; Kerry Ingredients Asia, one of the largest and most technologically advanced ingredients companies in the world producing application specific ingredients for the world’s leading food manufacturers and foodservice companies; and the Singapore Coffee Association, established to represent all sectors of the coffee industry.
La Marzocco is the exclusive sponsor of the Championship for its Espresso Coffee Machines. Other sponsors include Da Vinci Gourmet, Greenfields, Hamilton Beach Commerical, Coffex Coffee, Mahlkonig, Cafetto, and Purence. The Championship is endorsed by several international associations, such as the Barista Association of Thailand, China Coffee Association Beijing, Taiwanese Association of Specialty Coffee (T.A.S.C.), The AustralAsian Specialty Coffee Association (AASCA), The Indonesian Specialty Coffee Association of Indonesia, and the Singapore Coffee Association.
“The F&B industry in Asia has witnessed a rising interest in the Barista profession, fuelled by the growth in consumer understanding and appreciation for specialty coffee. Through the Asia Barista Championship, we hope to raise the bar of the Barista professional knowledge and expertise, cultivate closer ties within the Barista profession in Asia, and meet the market’s growing demands for higher quality and greater range of specialty coffee,” said Ms. Ting Siew Mui, Singapore Exhibition Services’ Project Director of FHA2008.
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Posted by cafemakers on 2008-02-01 12:02:59 Post Subject: PR: First All Asia Barista Competition Announced
Singapore, 1 February 2008 - For the first time in Asia, a competition between Asia’s best coffee barista professionals will be held at an Asian level from 22nd to 24th April this year at the Singapore Expo. In conjunction with FHA2008 (Food&HotelAsia2008) the “Asia Barista Championship” will host professional baristas from all over the Asia-Pacific region to come and pit their skills against each other.
Asia Barista Championship 2008
The Asia Barista Championship is a regional event that seeks to develop the growth, quality and recognition of the Barista profession in Asia, as well as to cultivate a stronger appreciation and awareness of specialty coffee and the role of a barista in the specialty coffee industry. Participants from Australia, China, India, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines, Singapore, Taiwan and Thailand will congregate on one competition ground to compete for the title of “Asia Barista Champion”.
The Asia Barista Championship is jointly organised by Singapore Exhibition Services, organiser of FHA2008; Kerry Ingredients Asia, one of the largest and most technologically advanced ingredients companies in the world producing application specific ingredients for the world’s leading food manufacturers and foodservice companies; and the Singapore Coffee Association, established to represent all sectors of the coffee industry.
La Marzocco is the exclusive sponsor of the Championship for its Espresso Coffee Machines. Other sponsors include Da Vinci Gourmet, Greenfields, Hamilton Beach Commerical, Coffex Coffee, Mahlkonig, Cafetto, and Purence. The Championship is endorsed by several international associations, such as the Barista Association of Thailand, China Coffee Association Beijing, Taiwanese Association of Specialty Coffee (T.A.S.C.), The AustralAsian Specialty Coffee Association (AASCA), The Indonesian Specialty Coffee Association of Indonesia, and the Singapore Coffee Association.
“The F&B industry in Asia has witnessed a rising interest in the Barista profession, fuelled by the growth in consumer understanding and appreciation for specialty coffee. Through the Asia Barista Championship, we hope to raise the bar of the Barista professional knowledge and expertise, cultivate closer ties within the Barista profession in Asia, and meet the market’s growing demands for higher quality and greater range of specialty coffee,” said Ms. Ting Siew Mui, Singapore Exhibition Services’ Project Director of FHA2008.
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View entire thread: Training Videos
Posted by cafemakers on 2005-05-17 14:48:14 Post Subject:
I'm not sure about a videotape (may want to check with the Specialty Coffee Association Resource Library, but there is a copy on DVD available on eBay right now:
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... eName=WDVW
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Posted by cafemakers on 2005-05-17 14:48:14 Post Subject:
I'm not sure about a videotape (may want to check with the Specialty Coffee Association Resource Library, but there is a copy on DVD available on eBay right now:
http://cgi.ebay.com/ws/eBayISAPI.dll?Vi ... eName=WDVW
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View entire thread: What is a coffee bean rating of HG???
Posted by Robert Deason on 2006-05-04 05:33:26 Post Subject:
High Grown. High altitude coffee. Look into the SCAA (Specialty Coffee Association of America) site and you'll find a whole lot of info on coffee; probably more than you want.
Take care. Rob
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Posted by Robert Deason on 2006-05-04 05:33:26 Post Subject:
High Grown. High altitude coffee. Look into the SCAA (Specialty Coffee Association of America) site and you'll find a whole lot of info on coffee; probably more than you want.
Take care. Rob
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View entire thread: PR: Barista Training at the Kona Coffee Cultural Festival
Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
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Posted by cafemakers on 2007-07-20 04:51:23 Post Subject: PR: Barista Training at the Kona Coffee Cultural Festival
KAILUA KONA, HI (PRWEB) July 20, 2007 – For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii's coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers Cooperative will teach participants how to taste espresso, prepare espresso and make popular specialty drinks using Kona coffee.
"We believe that it is in the Hawaii coffee industry's best interest to embrace the ever-increasing consumer demand for espresso and other specialty coffee drinks," says Sotero Agoot, Kona Pacific Farmers Cooperative general manager. "Kona is already widely recognized as a leading world origin for fine coffee; we intend to continue that tradition in the modern marketplace of cappuccinos and café lattes."
Andrew Hetzel of Kamuela, Hawaii-based Cafemakers will lead the workshop. "Our course is designed for food and beverage professionals that want to know more about what makes great espresso," says Hetzel. "We have experienced station instructors that will work one-on-one with participants of every level -- from beginners learning basics to experienced baristas looking to polish skills, there will be something of value here for anyone serious about coffee."
The class will be held from 9:30 AM to 5:30 PM on November 8, 2007 at the Hale Halawai center on Ali'i Drive in Kona for a fee of $195 per attendee. Class size is limited to 20 participants; advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411.
About the Kona Coffee Cultural Festival
The 37th Annual Kona Coffee Cultural Festival celebrates Hawaii's 179-year coffee tradition from November 2 - 11, 2007. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit http://www.konacoffeefest.com .
About Cafemakers
Cafemakers is a specialty coffee business consultancy and training firm based in Kamuela (Waimea) on the Big Island of Hawaii. Founder and president Andrew Hetzel is a frequent speaker at culinary and beverage conferences, a member of the Specialty Coffee Association of America's Training Committee, judge for the Ultimate Barista Challenge competition and a writer for Tea & Coffee Trade Journal. In 2007, Mr. Hetzel was named one of Hawaii's top young business leaders by Pacific Business News. More information is available online at http://www.cafemakers.com .
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910; now processing over 5 million pounds of beans annually supplied by 300 member farms. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at http://www.kpfc.com .
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View entire thread: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Posted by Michelle Campbell on 2006-08-30 16:55:21 Post Subject: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 North West Regional Barista Competition (NWRBC), hosted by Stumptown Coffee Roasters and The American Barista & Coffee School.
The NWRBC will take place October 20-22, 2006 at:
The Wonder Ballroom
128 NE Russell
Portland, OR 97212
Click on the following link to find the 2006 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2006 NWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2006 NWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Portland!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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Posted by Michelle Campbell on 2006-08-30 16:55:21 Post Subject: SCAA's 2006-2007 NORTH WEST REGIONAL BARISTA COMPETITION
Dear Barista Competition Enthusiasts,
The Specialty Coffee Association of America (SCAA) is proud to present the 2006 North West Regional Barista Competition (NWRBC), hosted by Stumptown Coffee Roasters and The American Barista & Coffee School.
The NWRBC will take place October 20-22, 2006 at:
The Wonder Ballroom
128 NE Russell
Portland, OR 97212
Click on the following link to find the 2006 NWRBC Documents:
http://www.scaa.org/about_regional_next.asp#Northwest
2006 NWRBC DOCUMENTS:
Schedule of Events
Competitor Registration Form
Judges Registration Form
Volunteer Registration Form
Competitor Rules & Regulations
Judges Rules & Regulations
Head Judge Score Sheet
Technical Score Sheet
Sensory Judge Score Sheet
If you or someone you know is interested in competing, judging or volunteering at the 2006 NWRBC, please direct them to the link posted above for a Registration Form.
Please feel free to contact me with any additional questions or concerns.
I look forward to seeing all of you in Portland!
Kind regards,
Michelle Campbell
Director of Community & Events
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
TEL: (562) 624-4100
FAX: (562) 624-4104
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View entire thread: Working on a Habitat for Humanity Coffee Shop
Posted by delbertnuckles on 2006-03-06 23:38:26 Post Subject: scaa
go to the scaa (specialty coffee association of america) conference in charlotte. i think it's april 8-10?? cant recall right now. could probably make some good connections there. also counter culture coffee has a coffee training center there in charlotte. free classes on everything and cuppings to boot.
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Posted by delbertnuckles on 2006-03-06 23:38:26 Post Subject: scaa
go to the scaa (specialty coffee association of america) conference in charlotte. i think it's april 8-10?? cant recall right now. could probably make some good connections there. also counter culture coffee has a coffee training center there in charlotte. free classes on everything and cuppings to boot.
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View entire thread: Projections
Posted by Anonymous on 2004-10-09 02:06:05 Post Subject:
Hi,
5,000 Cups? It might not be right; however, this all depends on the location.
Statistics show that:
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
If you are interested in learning more information about opening an espresso drive-thru business, please look into the informational guides available at www.e-importz.com
------------------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 02:06:05 Post Subject:
Hi,
5,000 Cups? It might not be right; however, this all depends on the location.
Statistics show that:
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
If you are interested in learning more information about opening an espresso drive-thru business, please look into the informational guides available at www.e-importz.com
------------------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: Typical cost per sale?
Posted by Anonymous on 2004-10-09 00:47:37 Post Subject: coffee statistics
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 00:47:37 Post Subject: coffee statistics
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: 5 important features to a cafe
Posted by Anonymous on 2004-10-09 00:45:40 Post Subject: success in the specialty coffee industry
Great Tips; However, there are many ohter keys that determines the success of a specialy coffee business.
Running a successful drive-thru specialty coffee business is not an easy task. Many factors and details are to be considered in order to produce quality beverages and deliver superior customer service.
Freshly made ingredients, well-trained baristas, consistent quality and superior customer service are all keys to a successful drive-thru business. However, the primary key to a successful business is the owner. A successful drive-thru owner must have the following required skills:
Solid communication skills
Great leadership skills
Superior customer service skills
Effective management skills
Goal Setting and accomplishing skills
Problem solving skills
Sales skills
Great leaders have goals, plans and visions for their business. They are also able to share their goals and visions with others. Great leaders are well equipped with breath-taking organizational, communicational and motivational skills. They know exactly what their vision is and have a solid action plan for achieving unpredictable success.
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 00:45:40 Post Subject: success in the specialty coffee industry
Great Tips; However, there are many ohter keys that determines the success of a specialy coffee business.
Running a successful drive-thru specialty coffee business is not an easy task. Many factors and details are to be considered in order to produce quality beverages and deliver superior customer service.
Freshly made ingredients, well-trained baristas, consistent quality and superior customer service are all keys to a successful drive-thru business. However, the primary key to a successful business is the owner. A successful drive-thru owner must have the following required skills:
Solid communication skills
Great leadership skills
Superior customer service skills
Effective management skills
Goal Setting and accomplishing skills
Problem solving skills
Sales skills
Great leaders have goals, plans and visions for their business. They are also able to share their goals and visions with others. Great leaders are well equipped with breath-taking organizational, communicational and motivational skills. They know exactly what their vision is and have a solid action plan for achieving unpredictable success.
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: Coffee Stand - Expected profits
Posted by Anonymous on 2004-10-09 00:34:47 Post Subject: Specialty Coffee Statistics
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 00:34:47 Post Subject: Specialty Coffee Statistics
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: european coffees?
Posted by cafemakers on 2007-01-09 15:43:03 Post Subject:
Your assessment is correct; there is a substantial difference in the average quality and taste of coffee found in Europe, particularly the Nordic countries and Italy, to what is found on in the average American coffee shop or restaurant. There are a number of factors that contribute to the difference in quality, including but not limited to, the blend and roast of the coffee itself.
Where in California are you located? I suggest that the best way for you to learn about the proper preparation of coffee will be to visit a competent local coffee retailer or roaster / retailer that offers consumer education classes. Beyond this, you may consider joining the Specialty Coffee Association of America www.scaa.org as a "C" or Consumer member in order to take advantage of the training materials and resources available through that group or read some of the step-by-step how-to's offered on www.coffeegeek.com.
Best of success,
Andrew
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Posted by cafemakers on 2007-01-09 15:43:03 Post Subject:
Your assessment is correct; there is a substantial difference in the average quality and taste of coffee found in Europe, particularly the Nordic countries and Italy, to what is found on in the average American coffee shop or restaurant. There are a number of factors that contribute to the difference in quality, including but not limited to, the blend and roast of the coffee itself.
Where in California are you located? I suggest that the best way for you to learn about the proper preparation of coffee will be to visit a competent local coffee retailer or roaster / retailer that offers consumer education classes. Beyond this, you may consider joining the Specialty Coffee Association of America www.scaa.org as a "C" or Consumer member in order to take advantage of the training materials and resources available through that group or read some of the step-by-step how-to's offered on www.coffeegeek.com.
Best of success,
Andrew
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View entire thread: U.K. Coffee Shop Stats
Posted by cafemakers on 2005-04-30 01:42:12 Post Subject:
Did you check with the Specialty Coffee Association of Europe? They're based in the UK. http://www.scae.com
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Posted by cafemakers on 2005-04-30 01:42:12 Post Subject:
Did you check with the Specialty Coffee Association of Europe? They're based in the UK. http://www.scae.com
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View entire thread: Advice about coffee business
Posted by barefoot on 2005-01-24 14:23:12 Post Subject:
Lattegirl:
My short list of first steps:
1) Join the Specialty Coffee Association www.scaa.org
2) Peruse Coffeegeek.com too
3) Go to the SCAA conference in April in Seattle and take lots of classes
4) Get a part time job at the BEST cafe within 60 miles of your house. Learn everything you can there both good and bad.
5) Find a great coffe roaster partner and get as much knowledge as you can from them. Good ones want you to succeed as much as they want to succeed.
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Posted by barefoot on 2005-01-24 14:23:12 Post Subject:
Lattegirl:
My short list of first steps:
1) Join the Specialty Coffee Association www.scaa.org
2) Peruse Coffeegeek.com too
3) Go to the SCAA conference in April in Seattle and take lots of classes
4) Get a part time job at the BEST cafe within 60 miles of your house. Learn everything you can there both good and bad.
5) Find a great coffe roaster partner and get as much knowledge as you can from them. Good ones want you to succeed as much as they want to succeed.
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View entire thread: Barista Certification
Posted by cafemakers on 2006-10-04 04:44:18 Post Subject:
I suppose that this would depend on precisely what "certification" your employer is referring to... to my knowledge there is no such certification recognized by any recognized authority in the USA.
There are some plaques awarded by the SCAE (specialty coffee association of Europe) for mastery in certain areas, but as of yet, one has not been implemented here by the SCAA. (well, actually it was, but was later discontinued due to a very lengthy story) I believe that there are also courses offered in Australia by the AASCA.
We've discussed eventually bringing back such a monster with the SCAA, but there is much more content that needs to be developed, so it will probably be a while.
I suggest that you focus on the results that any training program or private instruction you consider rather than the paper on your wall. Ultimately, the only proof of your skill will be in the cup.
Andrew
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Posted by cafemakers on 2006-10-04 04:44:18 Post Subject:
I suppose that this would depend on precisely what "certification" your employer is referring to... to my knowledge there is no such certification recognized by any recognized authority in the USA.
There are some plaques awarded by the SCAE (specialty coffee association of Europe) for mastery in certain areas, but as of yet, one has not been implemented here by the SCAA. (well, actually it was, but was later discontinued due to a very lengthy story) I believe that there are also courses offered in Australia by the AASCA.
We've discussed eventually bringing back such a monster with the SCAA, but there is much more content that needs to be developed, so it will probably be a while.
I suggest that you focus on the results that any training program or private instruction you consider rather than the paper on your wall. Ultimately, the only proof of your skill will be in the cup.
Andrew
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View entire thread: Coffee Industry Marketing
Posted by javahill on 2005-05-22 19:30:55 Post Subject:
The growth of specialty and the decline of commercial is the coffee, not the brewing equipment. Those stats are from the specialty coffee association of america (SCAA) and the national coffee association (NCA).
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Posted by javahill on 2005-05-22 19:30:55 Post Subject:
The growth of specialty and the decline of commercial is the coffee, not the brewing equipment. Those stats are from the specialty coffee association of america (SCAA) and the national coffee association (NCA).
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View entire thread: Coffee Industry Marketing
Posted by cafemakers on 2005-05-18 14:49:58 Post Subject:
You might want to check with either the National Coffee Association in their 2005 Drinking Trends Report or with the Specialty Coffee Association of America. The SCAA may have something in their library; I would call their office in Long Beach and ask to speak with the librarian.
Hope this helps!
Andrew
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Posted by cafemakers on 2005-05-18 14:49:58 Post Subject:
You might want to check with either the National Coffee Association in their 2005 Drinking Trends Report or with the Specialty Coffee Association of America. The SCAA may have something in their library; I would call their office in Long Beach and ask to speak with the librarian.
Hope this helps!
Andrew
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View entire thread: Western Regional Barista Guild Jam Jan 15th
Posted by barefoot on 2005-01-03 14:30:23 Post Subject:
Ok so all you killer espresso roasters out there. Now is the time to show your stuff!
We are seding out a call for espresso and coffee for the Western Regional Barista Guild Jam on Jan 15th. So if you want to send us some of your favorite espressos and some coffees as well for all the Baristas to try out then send them to:
Michelle Campbell
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
have them arrive between January 10th and 14th. Please send at least 5 pounds of each type you send. Also if you send at least 5 one pound bags of espresso then some of the attendees will get to take those with them to try later as well. This is a great opportunity to get your coffee in front of a ton of passionate Baristas and raise the level of espresso and coffee understanding.
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Posted by barefoot on 2005-01-03 14:30:23 Post Subject:
Ok so all you killer espresso roasters out there. Now is the time to show your stuff!
We are seding out a call for espresso and coffee for the Western Regional Barista Guild Jam on Jan 15th. So if you want to send us some of your favorite espressos and some coffees as well for all the Baristas to try out then send them to:
Michelle Campbell
Specialty Coffee Association of America
330 Golden Shore, Suite 50
Long Beach, CA 90802
have them arrive between January 10th and 14th. Please send at least 5 pounds of each type you send. Also if you send at least 5 one pound bags of espresso then some of the attendees will get to take those with them to try later as well. This is a great opportunity to get your coffee in front of a ton of passionate Baristas and raise the level of espresso and coffee understanding.
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View entire thread: alot of coffee questions!
Posted by javahill on 2005-06-26 21:29:31 Post Subject:
A lot of what you can sell coffee for depends on its quality and any certifications it might have.
If you go to www.NYBOT.com (New York Board of Trade) and click in the link for coffee you can see what the market is for different grades. It is confusing. The section on contract specs tells you someting about basis points. Those are the +/- from the "C-price" based on country of origin.
Your best bet would be to get in touch with the Specialty Coffee Association of America and look for a seminar or a class. If you have specialty grade coffee, the SCAA is one of your best sources of information.
One of the other sources of info would be your family members. There is a lot to learn and you can't beat the knowledge that comes from living it. And if you can, go down the farm for a couple months, live with the people and go through a harvest. You will be able to sell your coffee so much better if you have your own stories as background.
-James
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Posted by javahill on 2005-06-26 21:29:31 Post Subject:
A lot of what you can sell coffee for depends on its quality and any certifications it might have.
If you go to www.NYBOT.com (New York Board of Trade) and click in the link for coffee you can see what the market is for different grades. It is confusing. The section on contract specs tells you someting about basis points. Those are the +/- from the "C-price" based on country of origin.
Your best bet would be to get in touch with the Specialty Coffee Association of America and look for a seminar or a class. If you have specialty grade coffee, the SCAA is one of your best sources of information.
One of the other sources of info would be your family members. There is a lot to learn and you can't beat the knowledge that comes from living it. And if you can, go down the farm for a couple months, live with the people and go through a harvest. You will be able to sell your coffee so much better if you have your own stories as background.
-James
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View entire thread: Western Regional Barista Guild Jam Jan 15th
Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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Posted by barefoot on 2005-01-01 13:51:23 Post Subject: Western Regional Barista Guild Jam Jan 15th
“Western Regional Barista Guild JamTMâ€
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View entire thread: Indonesian Green Beans
Posted by Alun_evans on 2006-03-11 03:28:04 Post Subject:
What can I say....PM me I guess
. The definitions are from AEKI (the exporters). WP (wet processed), AWP (Arabica Wet processed), DP (Dry processed), WIB's (Washed Robusta), EK Export quality (Kwalitas Ekspor) AP (Polished Arabica)...etc. The origin characteristics, although within one country, are actually quite distinct (believe it or not). The difference in the cup between an Arabica from Aceh and one from nearby Lintong or Mandehling is very different. However the growing regions in Sumatra can be a little fuzzy- meaning there is not a really distinct line one can draw on a Map for where the Mandehlings end and Lintongs begin. Don't want to bore anyone, as I reckon some of my other postings probably have covered this sometime in the past. Actually as there is no Specialty Coffee association or indeed a strong growers association here sometimes the regional or origin distinctions you see in other producer countries are, lets say, flexible. For instance Lintong used to refer to one quite distinct village based region near Lake Toba...over the lst 15 years Lintong that ends up in countries such as the US is "pooled" from a fairly large growing area.
Robusta- well if you are interested pretty much all of Indonesia from sea-level up to 1000 feet has robusta growing. The big export areas are Lampung in South Sumatra, Semarang in Central Java. Robusta from further east normally gets shipped up to Java before being exported (a throw back to Soeharto area central government controls+the fact that the big Robusta exporters are BIG and all controlling). Unless stated (especially in Specialty Coffee), the classic growing areas of Indonesia- ad the new frontiers- all are concntrating on Arabica. Probably most is DP, although there has been an unfortunate move towards semi and wet processing (which I am not really a fan of)
Golden Mandehling? Just a term I believe, probably originating from the a broker or marketing agent. There are how many different classifcations for Mandehling, many different fancy names- and as nowadays most come from a pick-area the size of a small US state the quality is not what it once was (cupping wise). The double sorting, Special pick etc are actually not always ideal for mandehling anyway (I think Tom from Sweet Marias has touched on this in the past). As we buy direct from farmers (without polishing facilities) I look for different characteristics in teh greens I buy from North Sumatra.
Mandehling certainly is NOT a coffee grown in Aceh- although there is a possibility that if you are buying from a broker they may warehouse or prep the coffee in Takengon, which is in Aceh.
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Posted by Alun_evans on 2006-03-11 03:28:04 Post Subject:
What can I say....PM me I guess
. The definitions are from AEKI (the exporters). WP (wet processed), AWP (Arabica Wet processed), DP (Dry processed), WIB's (Washed Robusta), EK Export quality (Kwalitas Ekspor) AP (Polished Arabica)...etc. The origin characteristics, although within one country, are actually quite distinct (believe it or not). The difference in the cup between an Arabica from Aceh and one from nearby Lintong or Mandehling is very different. However the growing regions in Sumatra can be a little fuzzy- meaning there is not a really distinct line one can draw on a Map for where the Mandehlings end and Lintongs begin. Don't want to bore anyone, as I reckon some of my other postings probably have covered this sometime in the past. Actually as there is no Specialty Coffee association or indeed a strong growers association here sometimes the regional or origin distinctions you see in other producer countries are, lets say, flexible. For instance Lintong used to refer to one quite distinct village based region near Lake Toba...over the lst 15 years Lintong that ends up in countries such as the US is "pooled" from a fairly large growing area.Robusta- well if you are interested pretty much all of Indonesia from sea-level up to 1000 feet has robusta growing. The big export areas are Lampung in South Sumatra, Semarang in Central Java. Robusta from further east normally gets shipped up to Java before being exported (a throw back to Soeharto area central government controls+the fact that the big Robusta exporters are BIG and all controlling). Unless stated (especially in Specialty Coffee), the classic growing areas of Indonesia- ad the new frontiers- all are concntrating on Arabica. Probably most is DP, although there has been an unfortunate move towards semi and wet processing (which I am not really a fan of)
Golden Mandehling? Just a term I believe, probably originating from the a broker or marketing agent. There are how many different classifcations for Mandehling, many different fancy names- and as nowadays most come from a pick-area the size of a small US state the quality is not what it once was (cupping wise). The double sorting, Special pick etc are actually not always ideal for mandehling anyway (I think Tom from Sweet Marias has touched on this in the past). As we buy direct from farmers (without polishing facilities) I look for different characteristics in teh greens I buy from North Sumatra.
Mandehling certainly is NOT a coffee grown in Aceh- although there is a possibility that if you are buying from a broker they may warehouse or prep the coffee in Takengon, which is in Aceh.
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View entire thread: New To This - -Considering Existing Purchase
Posted by cafemakers on 2005-08-23 18:34:10 Post Subject:
Sounds like a promising situation. (for you, not them!)
I suggest that continue to immerse yourself into the coffee industry by reading discussion boards this this one, the Specialty Coffee Forum by Specialty Coffee Retailer Magazine and the Specialty Coffee Association Forum from the Specialty Coffee Association of America - these are good places to get free general information from retailers and other industry professionals.
Considering the serious nature of your investment, you may also wish to contract with an attorney, business consultant and accountant to advise you on these matters specific to you and your situation.
Good luck with the business,
Andrew
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Posted by cafemakers on 2005-08-23 18:34:10 Post Subject:
Sounds like a promising situation. (for you, not them!)
I suggest that continue to immerse yourself into the coffee industry by reading discussion boards this this one, the Specialty Coffee Forum by Specialty Coffee Retailer Magazine and the Specialty Coffee Association Forum from the Specialty Coffee Association of America - these are good places to get free general information from retailers and other industry professionals.
Considering the serious nature of your investment, you may also wish to contract with an attorney, business consultant and accountant to advise you on these matters specific to you and your situation.
Good luck with the business,
Andrew
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View entire thread: Coffee Consumption Statistics - Must View
Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
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Posted by Anonymous on 2004-10-29 00:28:39 Post Subject: Coffee Consumption Statistics - Must View
Coffee Consumption Statistics
The National Coffee Association and The Specialty Coffee Association of America conduct annual surveys regarding coffee consumption each year. The gathered data below can be extremely beneficial to anyone wishing to start a business or just have an insight on coffee consumption.
-------------------------------------------------------------------------------
Results of Gathered Data:
Nearly 52% of Americans over 18 years of age drink coffee every day. This represents over 100 million daily drinkers. 30 million American adults drink specialty coffee beverages daily; which include a mocha, latte, espresso, café mocha, cappuccino, frozen/iced coffee beverages, etc.
Average Beverage Price:
The average price for an espresso based drink is $2.45
The average price for brewed coffee is $1.38.
Coffee Cup Consumption per Day:
Men drink as much coffee as women; each consuming an average of 1.6 cups per day.
Women seem to be more concerned about the price than men.
Among coffee drinkers, the average consumption in the United States is 3.2 cups of coffee per day.
Average Cup Size:
The average coffee cup size is 9 ounces.
30% of the population drinks coffee occasionally.
Time of day:
65% of all coffee is consumed during breakfast hours
30% between meals
5% with other meals
Preferences:
35% of coffee drinkers prefer black coffee
60% prefer to add sugar and/or cream
Motivations:
Women indicated that drinking coffee is a good way to relax.
Men indicated that coffee helps them get the job done.
Miscellaneous:
The United States imports in excess of $4 Billion worth of coffee per year.
Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world.
On an average, 250 Cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.)
Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee.
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View entire thread: Has anyone compiled a list of sites/books for coffee biz?
Posted by cafemakers on 2005-09-01 13:41:15 Post Subject:
Congratulations on your decision to change careers and pursue something that you enjoy. Most of us here have taken that step at sometime and can tell you that although it will take a lot of work and will not be a quick and flawless process, it will be worth the effort. The only regret that I regularly hear expressed is that "I didn't do this earlier." (also true for myself)
You will find that there is a lot of good information available on discussion boards like this one, the Specialty Coffee Association of America Forums and even the Specialty Coffee Retailer Magazine Forums sites.
We have compiled that list you are looking for available through Amazon.com here: coffee business books
As for your other questions:
1) Partnerships
Partnerships can be more difficult to manage than a sole owner-operated business. Yes, it is true that many businesses collapse as the result of business partner disputes, but those I have witnessed could have been avoided if the owners had clearly documented their responsibilities both as owners and operators - a good partnership agreement establishes policies for common matters of argument: finances, responsibilities, management authority and finances. Did I mention finances?
In an ideal partnership each partners should have a complimentary relationship, whether by providing skills or resources that the other or others need. In the event that there is no partner available that you feel you can develop this sort of relationship, it's probably better to avoid. Even with the best agreement an unequal partnership is doomed to fail. (been married?)
2) Financing
There are three variables that you need to consider here: 1) keeping the business separate from your personal finances 2) maintaining as much control as you can and avoiding external oversight and 3) reducing the cost of money as much as possible.
When you are deciding how to finance your business consider each of these three items and choose the strategy that is most preferred by you.(assuming that you have access to unlimited personal funds - I guess variable #4 will be, what options do you have!)
I personally prefer to maintain separation between my personal and business finances and recommend that my clients do the same wherever possible, but would not do so at an overwhelming financial disadvantage (high interest rate) when compared by my personal investment. Be aware, however, that during the startup phases of a new business it is not always possible to separate yourself from that of your business due to some pledges and personal guarantees that may be required - in these cases it may be just as well to pursue the loan and leave yourself cash in the bank as breathing room.
3) Starting your business
Well, that is the trick, now isn't it! I suggest that you immerse yourself into the data available at the sources mentioned above and start to develop your business plan. The business plan is your opportunity to not only document every aspect of your business, but a process that will allow you to understand and resolve what is missing. In order to do this there may be some free resources provided by contributors at forums like these, the Small Business Administration or through the volunteer retired executives of SCORE. There are also paid consultants, such as myself and others that contribute to these forums for fun and visibility that help people start coffee shops for a living, but you may have already guessed that by now.
I hope that these suggestions are helpful - be sure to write back to the group and let us know how the plans come along.
Best of success!
Andrew
Back to top | view poster's profile
Posted by cafemakers on 2005-09-01 13:41:15 Post Subject:
Congratulations on your decision to change careers and pursue something that you enjoy. Most of us here have taken that step at sometime and can tell you that although it will take a lot of work and will not be a quick and flawless process, it will be worth the effort. The only regret that I regularly hear expressed is that "I didn't do this earlier." (also true for myself)
You will find that there is a lot of good information available on discussion boards like this one, the Specialty Coffee Association of America Forums and even the Specialty Coffee Retailer Magazine Forums sites.
We have compiled that list you are looking for available through Amazon.com here: coffee business books
As for your other questions:
1) Partnerships
Partnerships can be more difficult to manage than a sole owner-operated business. Yes, it is true that many businesses collapse as the result of business partner disputes, but those I have witnessed could have been avoided if the owners had clearly documented their responsibilities both as owners and operators - a good partnership agreement establishes policies for common matters of argument: finances, responsibilities, management authority and finances. Did I mention finances?
In an ideal partnership each partners should have a complimentary relationship, whether by providing skills or resources that the other or others need. In the event that there is no partner available that you feel you can develop this sort of relationship, it's probably better to avoid. Even with the best agreement an unequal partnership is doomed to fail. (been married?)
2) Financing
There are three variables that you need to consider here: 1) keeping the business separate from your personal finances 2) maintaining as much control as you can and avoiding external oversight and 3) reducing the cost of money as much as possible.
When you are deciding how to finance your business consider each of these three items and choose the strategy that is most preferred by you.(assuming that you have access to unlimited personal funds - I guess variable #4 will be, what options do you have!)
I personally prefer to maintain separation between my personal and business finances and recommend that my clients do the same wherever possible, but would not do so at an overwhelming financial disadvantage (high interest rate) when compared by my personal investment. Be aware, however, that during the startup phases of a new business it is not always possible to separate yourself from that of your business due to some pledges and personal guarantees that may be required - in these cases it may be just as well to pursue the loan and leave yourself cash in the bank as breathing room.
3) Starting your business
Well, that is the trick, now isn't it! I suggest that you immerse yourself into the data available at the sources mentioned above and start to develop your business plan. The business plan is your opportunity to not only document every aspect of your business, but a process that will allow you to understand and resolve what is missing. In order to do this there may be some free resources provided by contributors at forums like these, the Small Business Administration or through the volunteer retired executives of SCORE. There are also paid consultants, such as myself and others that contribute to these forums for fun and visibility that help people start coffee shops for a living, but you may have already guessed that by now.
I hope that these suggestions are helpful - be sure to write back to the group and let us know how the plans come along.
Best of success!
Andrew
Back to top | view poster's profile
View entire thread: Seeking advice in getting started
Posted by Anonymous on 2004-10-09 01:38:51 Post Subject:
Hi Glen,
We are also glad to help you. Free information can be found all over the internet. Please click on the links below. You will find useful information and statistics:
http://www.e-importz.com/Support/specialty_coffee.htm
http://www.e-importz.com/Support/start-up%20guide.htm
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 01:38:51 Post Subject:
Hi Glen,
We are also glad to help you. Free information can be found all over the internet. Please click on the links below. You will find useful information and statistics:
http://www.e-importz.com/Support/specialty_coffee.htm
http://www.e-importz.com/Support/start-up%20guide.htm
---------------------------------------------------------------------------
If you are interested in more information, www.e-importz.com offers valuable infomational guides; designed for achieving extraordinary success.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: New Business Plan Help
Posted by cafemakers on 2006-12-07 19:02:42 Post Subject:
Well... I hate to say it, but if you're looking for retail industry data, the best stuff does not come free.
You may wish to consider reports offered by the National Coffee Association, such as their drinking trends or out-of-home consumption study, here: https://www.ncausa.org/i4a/ams/amsstore ... d=1#NCDT06
Certain consultants may already own these reports, but we've already heard your position on hiring outside assistance.
Seriously though, it's nice to have supporting industry information in your business plan, but I would not place too much emphasis on this since ultimately your ability to repay borrowed funds will be the bank's only concern.
Carefully craft your concept, strategy and budget estimates and be prepared to defend the reliability of your figures. As necessary, you can then point to industry data to confirm that your figures are viable, but otherwise, this sort of boiler-plate information is not crucial to the decision-making process. Good collateral and a well thought out pro-forma outweighs a pretty Starbucks unit growth graph any day.
Best of success,
Andrew
Back to top | view poster's profile
Posted by cafemakers on 2006-12-07 19:02:42 Post Subject:
Well... I hate to say it, but if you're looking for retail industry data, the best stuff does not come free.
You may wish to consider reports offered by the National Coffee Association, such as their drinking trends or out-of-home consumption study, here: https://www.ncausa.org/i4a/ams/amsstore ... d=1#NCDT06
Certain consultants may already own these reports, but we've already heard your position on hiring outside assistance.
Seriously though, it's nice to have supporting industry information in your business plan, but I would not place too much emphasis on this since ultimately your ability to repay borrowed funds will be the bank's only concern.
Carefully craft your concept, strategy and budget estimates and be prepared to defend the reliability of your figures. As necessary, you can then point to industry data to confirm that your figures are viable, but otherwise, this sort of boiler-plate information is not crucial to the decision-making process. Good collateral and a well thought out pro-forma outweighs a pretty Starbucks unit growth graph any day.
Best of success,
Andrew
Back to top | view poster's profile
View entire thread: Traffic formula
Posted by Anonymous on 2004-10-09 00:54:51 Post Subject: E-Imports Drive-Thru Start-Up Guide
If you are interested in learning more information about opening an espresso drive-thru business, please look into the informational guides offered at www.e-importz.com
------------------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
---------------------------------------------------------------------------
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 00:54:51 Post Subject: E-Imports Drive-Thru Start-Up Guide
If you are interested in learning more information about opening an espresso drive-thru business, please look into the informational guides offered at www.e-importz.com
------------------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
---------------------------------------------------------------------------
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
Back to top | view poster's profile
View entire thread: Barista training
Posted by cafemakers on 2005-03-11 20:27:36 Post Subject: Re: Barista training
Anyone know of a decent barista school. Most are very expensive (understandable). Not sure how to know if they are good or bad schools. Would like to become a certified barista. Thanks if you can help.
I'm afraid that there is no such thing as an accredited certification for a barista. When you stand behind the bar, you're the barista. The only true certification of your skill is the quality of your beverage the the experience that you provide for your customers.
If you are unable to attend one of the private schools or hire a company to train you in your shop, you may wish to consider the resources available through the Specialty Coffee Association. Classes are offered at low cost at the annual conference in Seattle (this April 15-18) and regularly throughout the year at various locations. More info at http://www.scaa.org/
Good luck,
Andrew
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Posted by cafemakers on 2005-03-11 20:27:36 Post Subject: Re: Barista training
Anyone know of a decent barista school. Most are very expensive (understandable). Not sure how to know if they are good or bad schools. Would like to become a certified barista. Thanks if you can help.
I'm afraid that there is no such thing as an accredited certification for a barista. When you stand behind the bar, you're the barista. The only true certification of your skill is the quality of your beverage the the experience that you provide for your customers.
If you are unable to attend one of the private schools or hire a company to train you in your shop, you may wish to consider the resources available through the Specialty Coffee Association. Classes are offered at low cost at the annual conference in Seattle (this April 15-18) and regularly throughout the year at various locations. More info at http://www.scaa.org/
Good luck,
Andrew
Back to top | view poster's profile
View entire thread: Caffeine O.D??
Posted by topher on 2007-08-14 03:21:25 Post Subject: Caffeine O.D??
Overdose drama of girl who had 14 cups of espresso
By PAUL SIMS - More by this author »
Last updated at 07:36am on 14th August 2007
Comments (3)
A teenage waitress overdosed on caffeine after drinking 14 shots of espresso.
Jasmine Willis, 17, could hardly breathe and was taken to hospital with a high temperature and heart palpitations.
She had drunk almost three times the recommended daily amount of caffeine in just four hours.
Scroll down for more...
Jasmine Willis was hospitalised after she drank seven double espressos
Miss Willis, a student, was working part-time out in her father Gary's recently-opened sandwich bar after sitting her GCSEs.
She began her coffee binge last Wednesday after getting only five hours' sleep the previous night.
"I decided to have a double espresso to perk me up," she said. "It did the trick so I had one after another and they seemed to be working. I felt great - as if I could take on the world."
By noon she was feeling unwell and crying and laughing uncontrollably in front of bewildered customers.
Miss Willis said: "My nerves were jangling. Tears were streaming down my face. People kept asking me if I was all right."
Her father sent her home but by the following morning she could not feel her lips and was struggling to breathe.
Miss Willis, from Stanley, County Durham, spent several hours under observation at the University Hospital of North Durham, where the caffeine overdose was diagnosed.
She said: "I was drenched and burning up and hyperventilating.
"I was having palpitations, my heart was beating so fast. I think I was going into shock".
Miss Willis is due to start her Alevels at college next month, studying law, psychology, sociology and accountancy.
She said last night: "Coffee is fine in moderation and really does pick you up, but I just overdid it. I didn't realise what could happen, so I hope other people learn from my mistake."
"I felt exhausted for days afterwards and I can't even bear the sight of coffee now".
Her father said: "Jasmine was just helping out in her holidays and had started on the 8am shift.
"She doesn't usually drink coffee at all, not even instant. But I've just had a beautiful new coffee machine installed so she thought she'd try an espresso."
The Department of Health advises people not to drink more than five single espressos or four cups of instant coffee a day.
Earlier this year scientists questioned the validity of the traditional view that caffeine can reduce the effects of tiredness and increase alertness.
The Bristol University team found that the levels of alertness among those who drank coffee were almost the same as those who had drunk none.
Coffee has been found to have some health benefits, however, Studies have suggested it can protect against the onset of Parkinson's disease and keep the mind sharp into old age.
Tea and coffee also contain a wealth of other health-boosting compounds.
A spokesman for the British Coffee Association said: "There are thousands of published studies which demonstrate clearly that moderate coffee drinking - four to five cups a day - is perfectly safe.
"Increasingly, there is evidence to suggest that there are health benefits from it. The key to any healthy, balanced diet is moderation in all things and this applies to coffee
Back to top | view poster's profile
Posted by topher on 2007-08-14 03:21:25 Post Subject: Caffeine O.D??
Overdose drama of girl who had 14 cups of espresso
By PAUL SIMS - More by this author »
Last updated at 07:36am on 14th August 2007
Comments (3)
A teenage waitress overdosed on caffeine after drinking 14 shots of espresso.
Jasmine Willis, 17, could hardly breathe and was taken to hospital with a high temperature and heart palpitations.
She had drunk almost three times the recommended daily amount of caffeine in just four hours.
Scroll down for more...
Jasmine Willis was hospitalised after she drank seven double espressos
Miss Willis, a student, was working part-time out in her father Gary's recently-opened sandwich bar after sitting her GCSEs.
She began her coffee binge last Wednesday after getting only five hours' sleep the previous night.
"I decided to have a double espresso to perk me up," she said. "It did the trick so I had one after another and they seemed to be working. I felt great - as if I could take on the world."
By noon she was feeling unwell and crying and laughing uncontrollably in front of bewildered customers.
Miss Willis said: "My nerves were jangling. Tears were streaming down my face. People kept asking me if I was all right."
Her father sent her home but by the following morning she could not feel her lips and was struggling to breathe.
Miss Willis, from Stanley, County Durham, spent several hours under observation at the University Hospital of North Durham, where the caffeine overdose was diagnosed.
She said: "I was drenched and burning up and hyperventilating.
"I was having palpitations, my heart was beating so fast. I think I was going into shock".
Miss Willis is due to start her Alevels at college next month, studying law, psychology, sociology and accountancy.
She said last night: "Coffee is fine in moderation and really does pick you up, but I just overdid it. I didn't realise what could happen, so I hope other people learn from my mistake."
"I felt exhausted for days afterwards and I can't even bear the sight of coffee now".
Her father said: "Jasmine was just helping out in her holidays and had started on the 8am shift.
"She doesn't usually drink coffee at all, not even instant. But I've just had a beautiful new coffee machine installed so she thought she'd try an espresso."
The Department of Health advises people not to drink more than five single espressos or four cups of instant coffee a day.
Earlier this year scientists questioned the validity of the traditional view that caffeine can reduce the effects of tiredness and increase alertness.
The Bristol University team found that the levels of alertness among those who drank coffee were almost the same as those who had drunk none.
Coffee has been found to have some health benefits, however, Studies have suggested it can protect against the onset of Parkinson's disease and keep the mind sharp into old age.
Tea and coffee also contain a wealth of other health-boosting compounds.
A spokesman for the British Coffee Association said: "There are thousands of published studies which demonstrate clearly that moderate coffee drinking - four to five cups a day - is perfectly safe.
"Increasingly, there is evidence to suggest that there are health benefits from it. The key to any healthy, balanced diet is moderation in all things and this applies to coffee
Back to top | view poster's profile
View entire thread: pick a spot
Posted by Anonymous on 2004-10-09 01:06:16 Post Subject: information regarding opening a drive-thru business
If you are interested in opening an espresso drive-thru business, you will first need to research your market. Informational guides are available at www.e-importz.com
Our informational guides cover a number of topics. They were designed to assist you throughout the research stage. They also present powerfull successful methods. Please click on the links below for more info.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 01:06:16 Post Subject: information regarding opening a drive-thru business
If you are interested in opening an espresso drive-thru business, you will first need to research your market. Informational guides are available at www.e-importz.com
Our informational guides cover a number of topics. They were designed to assist you throughout the research stage. They also present powerfull successful methods. Please click on the links below for more info.
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
View entire thread: need information on coffee industry
Posted by cafemakers on 2005-11-07 19:37:32 Post Subject:
You may want to try the National Coffee Association; they publish a number of annual reports on drinking trends in the USA.
http://www.ncausa.org
Back to top | view poster's profile
Posted by cafemakers on 2005-11-07 19:37:32 Post Subject:
You may want to try the National Coffee Association; they publish a number of annual reports on drinking trends in the USA.
http://www.ncausa.org
Back to top | view poster's profile
View entire thread: We are considering starting a coffee house and need help
Posted by cafemakers on 2006-02-28 18:54:27 Post Subject:
You may also wish to consider attending the annual Specialty Coffee Association conference that will be held this April in Charlotte; representatives from every area of specialty coffee will be present and there are a number of outstanding education workshops.
http://www.scaa.org/conference/
The timing and location would seem to be ideal for your plans.
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Posted by cafemakers on 2006-02-28 18:54:27 Post Subject:
You may also wish to consider attending the annual Specialty Coffee Association conference that will be held this April in Charlotte; representatives from every area of specialty coffee will be present and there are a number of outstanding education workshops.
http://www.scaa.org/conference/
The timing and location would seem to be ideal for your plans.
Back to top | view poster's profile
View entire thread: Help! I know nothing about coffee
Posted by cafemakers on 2006-02-06 14:47:58 Post Subject:
Short black, flat white? You're in Australia, I presume? You may want to contact the AustralAsia Specialty Coffee Association to find a training program near you that can help.
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Posted by cafemakers on 2006-02-06 14:47:58 Post Subject:
Short black, flat white? You're in Australia, I presume? You may want to contact the AustralAsia Specialty Coffee Association to find a training program near you that can help.
Back to top | view poster's profile
View entire thread: Extraction Time Question
Posted by ralphshade on 2004-07-29 13:22:03 Post Subject: Re: Extraction Time Question
Hi all,
I have learned that the American extraction time for one espresso is about 15-20 seconds but the Italian type is about 25-30 seconds to make. What makes them different? Why is that?
Thank you.
The Specialty Coffee Association of America and most American authors that I've read, not to mention my own experience, recommend 23-27 seconds. This is for a double shot. In my experience you can't get a good shot pulling a single.
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Posted by ralphshade on 2004-07-29 13:22:03 Post Subject: Re: Extraction Time Question
Hi all,
I have learned that the American extraction time for one espresso is about 15-20 seconds but the Italian type is about 25-30 seconds to make. What makes them different? Why is that?
Thank you.
The Specialty Coffee Association of America and most American authors that I've read, not to mention my own experience, recommend 23-27 seconds. This is for a double shot. In my experience you can't get a good shot pulling a single.
Back to top | view poster's profile
View entire thread: Is a College Degree needed?
Posted by cafemakers on 2004-12-07 23:37:58 Post Subject:
Hi Lauren,
You should focus on retail business cirriculum to best prepare yourself for the challenges of starting a new coffee shop. You may also with to consider joining a member organization like the Specialty Coffee Association of America, which offers helpful materials and opportunities to exchange knowledge with others already in business.
To our knowledge, there are no accredited institutions offering an independent curriculum specific to starting and running a coffee shop, though some private businesses may attempt to mislead you otherwise.
With a strong entrepreneurial spirit and a healthy business acumen, the coffee industry specific information can be obtained from a number of sources.
Back to top | view poster's profile
Posted by cafemakers on 2004-12-07 23:37:58 Post Subject:
Hi Lauren,
You should focus on retail business cirriculum to best prepare yourself for the challenges of starting a new coffee shop. You may also with to consider joining a member organization like the Specialty Coffee Association of America, which offers helpful materials and opportunities to exchange knowledge with others already in business.
To our knowledge, there are no accredited institutions offering an independent curriculum specific to starting and running a coffee shop, though some private businesses may attempt to mislead you otherwise.
With a strong entrepreneurial spirit and a healthy business acumen, the coffee industry specific information can be obtained from a number of sources.
Back to top | view poster's profile
View entire thread: Is a College Degree needed?
Posted by Rockcreekcoffee on 2004-12-09 10:02:21 Post Subject: College Degree?
Lauren:
Don't let "not having a degree" hang you up on starting a coffee business. The first thing I would recommend is to join the SCAA (Specialty Coffee Association of America) and seek out information from lot of resources. Go to a coffee trade show and see what the industry is all about.
In regards to the American Barista & Coffee School that the Barista Trainer spoke about, I have attend the week long school.
It was money well spent in my opinion. I was one month away from opening my doors and I went. The first couple of days is the business side of the industry and the later part of the week is hands on training.
The nice thing about the school is that there are several different types of espresso machines to "play/train" on and see what is comfortable for you.
I would recommend the school closer to your seriousness in opening a coffeehouse. Many great companies sponsor the school and there is "no hidden agenda". They are not there to sell you anything. You receive excellent training and information. The class is small so you can ask alot of questions. Since the class is limited in size, the training is more personal to what your needs are. It is also a great way to network in the industry and meet others.
When checking into consulting companies, ask for references for the services they offer. They should be willing to give you names of clients they hawill most likely give you several names and call the reference and ask very tough questions.
Good Luck!!!
Rockcreekcoffee
Billings, MT
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Posted by Rockcreekcoffee on 2004-12-09 10:02:21 Post Subject: College Degree?
Lauren:
Don't let "not having a degree" hang you up on starting a coffee business. The first thing I would recommend is to join the SCAA (Specialty Coffee Association of America) and seek out information from lot of resources. Go to a coffee trade show and see what the industry is all about.
In regards to the American Barista & Coffee School that the Barista Trainer spoke about, I have attend the week long school.
It was money well spent in my opinion. I was one month away from opening my doors and I went. The first couple of days is the business side of the industry and the later part of the week is hands on training.
The nice thing about the school is that there are several different types of espresso machines to "play/train" on and see what is comfortable for you.
I would recommend the school closer to your seriousness in opening a coffeehouse. Many great companies sponsor the school and there is "no hidden agenda". They are not there to sell you anything. You receive excellent training and information. The class is small so you can ask alot of questions. Since the class is limited in size, the training is more personal to what your needs are. It is also a great way to network in the industry and meet others.
When checking into consulting companies, ask for references for the services they offer. They should be willing to give you names of clients they hawill most likely give you several names and call the reference and ask very tough questions.
Good Luck!!!
Rockcreekcoffee
Billings, MT
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View entire thread: How many tablespoons per 6 ozs water
Posted by Jeffo on 2005-01-11 16:37:06 Post Subject:
What's written below is pretty much how I brew and like my coffee and seems to be fairly popular, give or take, among coffee lovers.
--------------------------------
http://coffeefaq.com/coffaq1.htm
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness and varietal.
c. What the Specialty Coffee Association of America (SCAA) has to say:
A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makers
The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.
To further confuse things I will add a few more measures:
3.75 oz per 1/2 gallon
55 grams per liter
2.25 gallons per 1 lb.
If you want to know more check the SCAA's web page at www.scaa.com.
d. The easy answer for most home coffee brewing is 2 Tbs. per 6 oz of water. A standard coffee measure should be 2 Tbs. Be warned some coffee measures deviate from the 2 Tbs. Standard
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Posted by Jeffo on 2005-01-11 16:37:06 Post Subject:
What's written below is pretty much how I brew and like my coffee and seems to be fairly popular, give or take, among coffee lovers.
--------------------------------
http://coffeefaq.com/coffaq1.htm
Just how much ground coffee do I need for x amount of coffee?
a. Whatever seems right to you.
b. It may change slightly from coffee to coffee and according to freshness and varietal.
c. What the Specialty Coffee Association of America (SCAA) has to say:
A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml & 110 ml for Euro style coffee makers
The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.
To further confuse things I will add a few more measures:
3.75 oz per 1/2 gallon
55 grams per liter
2.25 gallons per 1 lb.
If you want to know more check the SCAA's web page at www.scaa.com.
d. The easy answer for most home coffee brewing is 2 Tbs. per 6 oz of water. A standard coffee measure should be 2 Tbs. Be warned some coffee measures deviate from the 2 Tbs. Standard
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View entire thread: Help! I know nothing about coffee
Posted by Parts Guru on 2006-05-27 21:21:47 Post Subject: Re: Help! I know nothing about coffee
I am doing work experience at a bar, and im being taught how to make coffee. However, i have no idea about even the simplest thing about coffee. I dont even know what a short black, long black, flat white and all those terms mean.
Does anyone know a website thta clearly states what all the difference types are?
I really want to learn the difference, i just cant find the material on the internet. I want to be a good employee
thanks for helping
The names of coffee drinks you have referred to are local descriptions and preferences that become popular for ordering purposes. They have nothing to do with the art of making good espresso and espresso based drink.
Knowing signature names of drink is easy. You will go crazy if you follow drink terminology in Seattle.
I would rather have you focus on the quality of espresso and the art of how extracting sweet espresso. Espresso is a sweet and srong aromatic drink. Dark oily roast, powdery fine grind, 25 to 30-lb. tamping pressure, 25 to 30 seconds extraction time does not make good espresso.
Authentic coffee educational sources will not describe local names given to beverages. Specialty Coffee Association of America supplies a great source for education for standards and procedures for espresso and espresso based drinks. They deal in details the standard names of espresso based drinks, roasting, cupping and blending of coffee. Check out their web site.
Good luck
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Posted by Parts Guru on 2006-05-27 21:21:47 Post Subject: Re: Help! I know nothing about coffee
I am doing work experience at a bar, and im being taught how to make coffee. However, i have no idea about even the simplest thing about coffee. I dont even know what a short black, long black, flat white and all those terms mean.
Does anyone know a website thta clearly states what all the difference types are?
I really want to learn the difference, i just cant find the material on the internet. I want to be a good employee
thanks for helping
The names of coffee drinks you have referred to are local descriptions and preferences that become popular for ordering purposes. They have nothing to do with the art of making good espresso and espresso based drink.
Knowing signature names of drink is easy. You will go crazy if you follow drink terminology in Seattle.
I would rather have you focus on the quality of espresso and the art of how extracting sweet espresso. Espresso is a sweet and srong aromatic drink. Dark oily roast, powdery fine grind, 25 to 30-lb. tamping pressure, 25 to 30 seconds extraction time does not make good espresso.
Authentic coffee educational sources will not describe local names given to beverages. Specialty Coffee Association of America supplies a great source for education for standards and procedures for espresso and espresso based drinks. They deal in details the standard names of espresso based drinks, roasting, cupping and blending of coffee. Check out their web site.
Good luck
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View entire thread: IASC's Coffee Fest 2007 trade show
Posted by CafeBlue on 2007-06-04 19:51:00 Post Subject:
Haytoniaho;
Also coming soon to DC is the SCAA training program. More detailed info at scaa.org. The lead instructors will be Peter Giuliano and Ellie Matszak - both excellent presenters.
3-DAY SCAA SKILL-BUILDING WORKSHOP EVENT
Presented by the Specialty Coffee Association of America
July 6 – 8, 2008
Washington, D.C. – Counter Culture Coffee
1836 Columbia Road NW, Suite 202, Washington, DC 20009
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Posted by CafeBlue on 2007-06-04 19:51:00 Post Subject:
Haytoniaho;
Also coming soon to DC is the SCAA training program. More detailed info at scaa.org. The lead instructors will be Peter Giuliano and Ellie Matszak - both excellent presenters.
3-DAY SCAA SKILL-BUILDING WORKSHOP EVENT
Presented by the Specialty Coffee Association of America
July 6 – 8, 2008
Washington, D.C. – Counter Culture Coffee
1836 Columbia Road NW, Suite 202, Washington, DC 20009
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View entire thread: IASC's Coffee Fest 2007 trade show
Posted by cafemakers on 2007-06-04 22:54:43 Post Subject:
Haytoniaho;
Also coming soon to DC is the SCAA training program. More detailed info at scaa.org. The lead instructors will be Peter Giuliano and Ellie Matszak - both excellent presenters.
3-DAY SCAA SKILL-BUILDING WORKSHOP EVENT
Presented by the Specialty Coffee Association of America
July 6 – 8, 2008
Washington, D.C. – Counter Culture Coffee
1836 Columbia Road NW, Suite 202, Washington, DC 20009
Perfect recommendation.
Also check out Brew-haha with 13 locations in DE and PA - they run consumer training and tasting programs: http://www.brew-haha.com/
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Posted by cafemakers on 2007-06-04 22:54:43 Post Subject:
Haytoniaho;
Also coming soon to DC is the SCAA training program. More detailed info at scaa.org. The lead instructors will be Peter Giuliano and Ellie Matszak - both excellent presenters.
3-DAY SCAA SKILL-BUILDING WORKSHOP EVENT
Presented by the Specialty Coffee Association of America
July 6 – 8, 2008
Washington, D.C. – Counter Culture Coffee
1836 Columbia Road NW, Suite 202, Washington, DC 20009
Perfect recommendation.
Also check out Brew-haha with 13 locations in DE and PA - they run consumer training and tasting programs: http://www.brew-haha.com/
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View entire thread: coffee habits
Posted by cafemakers on 2006-03-31 12:52:39 Post Subject:
You can find a full set of research data on this topic in the National Coffee Association's annual drinking trends survey: http://www.ncausa.org/i4a/pages/index.cfm?pageid=1
The price is normally $300, with discounts for NCA or SCAA members; I don't seem to see it listed online at the moment, so you may wish to call.
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Posted by cafemakers on 2006-03-31 12:52:39 Post Subject:
You can find a full set of research data on this topic in the National Coffee Association's annual drinking trends survey: http://www.ncausa.org/i4a/pages/index.cfm?pageid=1
The price is normally $300, with discounts for NCA or SCAA members; I don't seem to see it listed online at the moment, so you may wish to call.
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View entire thread: National Coffee Association Report anyone?
Posted by tronno on 2004-09-09 15:24:40 Post Subject: National Coffee Association Report anyone?
Does anyone have a copy of the National Coffee Association National Coffee Drinking Trends - 2004 report? I'll buy it used from you.
Or maybe you're a member and could get me a member price.
I'm trying to write up my business plan and think this would be a great piece of info.
Thanks.
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Posted by tronno on 2004-09-09 15:24:40 Post Subject: National Coffee Association Report anyone?
Does anyone have a copy of the National Coffee Association National Coffee Drinking Trends - 2004 report? I'll buy it used from you.
Or maybe you're a member and could get me a member price.
I'm trying to write up my business plan and think this would be a great piece of info.
Thanks.
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View entire thread: IASC's Coffee Fest 2007 trade show
Posted by cafemakers on 2006-12-18 15:18:21 Post Subject:
It's my understanding that the "IASC" is a logo fabricated by by the coffeefest people solely for it's training programs -- so far, I have not seen that this "group" has members, meetings or any other function than to appear as a logo on coffeefest diplomas. (an organization with no members, now that's credible)
I find it hard to believe that attendess to this course can retain any significant information or improve their performance in a 4-hour summary. By comparison, the "intro to espresso" seminar offered by the Specialty Coffee Association of America (a legitimate organization with over 2,000 members) is held in the same time and just scratches on the most basic concepts of proper espresso extraction. The intermediate lab then picks up where the intro course leaves off for another 4 hours of hands-on experience.
Even in the week or two weeks that my business privately instructs companies worldwide, I would find it premature to call any new learners "certified" to perform as an expert barista - this takes months or years of practice and skills improvement to obtain. Any credible certification should require a demonstration of mastery in a wide range of areas related to the job skill. You can't simply feed someone answers to a multiple choice test over 4 hours and then expect that your certification has any meaning whatsoever.
...you would be just as well off taking a 4-hour "intro to piano" course and then receive a diploma from a fake organization claiming that you are a "certified master musician."
You would be better off skipping coffeefest in favor of some one-on-one time with somebody that knows what they're doing, in Chicago, go over to Intelligentsia or others for training.
If you really need the diploma, you can print one yourself -- it has the same value in the industry.
Andrew
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Posted by cafemakers on 2006-12-18 15:18:21 Post Subject:
It's my understanding that the "IASC" is a logo fabricated by by the coffeefest people solely for it's training programs -- so far, I have not seen that this "group" has members, meetings or any other function than to appear as a logo on coffeefest diplomas. (an organization with no members, now that's credible)
I find it hard to believe that attendess to this course can retain any significant information or improve their performance in a 4-hour summary. By comparison, the "intro to espresso" seminar offered by the Specialty Coffee Association of America (a legitimate organization with over 2,000 members) is held in the same time and just scratches on the most basic concepts of proper espresso extraction. The intermediate lab then picks up where the intro course leaves off for another 4 hours of hands-on experience.
Even in the week or two weeks that my business privately instructs companies worldwide, I would find it premature to call any new learners "certified" to perform as an expert barista - this takes months or years of practice and skills improvement to obtain. Any credible certification should require a demonstration of mastery in a wide range of areas related to the job skill. You can't simply feed someone answers to a multiple choice test over 4 hours and then expect that your certification has any meaning whatsoever.
...you would be just as well off taking a 4-hour "intro to piano" course and then receive a diploma from a fake organization claiming that you are a "certified master musician."
You would be better off skipping coffeefest in favor of some one-on-one time with somebody that knows what they're doing, in Chicago, go over to Intelligentsia or others for training.
If you really need the diploma, you can print one yourself -- it has the same value in the industry.
Andrew
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View entire thread: I was given a Keurig Elite for Christmas ...
Posted by javahill on 2006-05-21 09:29:10 Post Subject:
whfite has it right. The key thing about tastes is they change. Before Starbucks and specialty coffee, a great many people thought Folgers and Maxwell House were great cups of coffee. Many still do. But if you look at how people are voting with their coffee cups, the red and blue cans are riding downhill in terms of volume. People who drink that are switching or dying off or waiting to do either of the above. There are no new Folgers drinkers.
Depending on whether you measure dollars or pounds of coffee, specialty coffee is growing about 40 percent a year. Keurig is growing even faster than that.
The biggest place Keurig is growing is in the office. The competition for Keurig is office coffee - the stuff that has been sitting on a burner for who knows how long, the last half cup of sludge in the glass decanter, the why the hell doesn't the manager make his own damn pot of coffee if he takes the last cup. And I like French Roast, how dare you brew hazelnut without scrubbing the decanter afterwards? We're going to be tasting hazelnut in our coffee for weeks. Pity the decaf drinkers in the office. Talk about second class citizens.
In the office universe, Keurig isn't just convenient - it is superior. If you are in an office that is brewing prepackged portion controlled coffee, take a look at the weight. Most office coffee is brewed with between 1.3 and 2.0 ounces of coffee per 64 oz of water. For reference, the Specialty Coffee Association Golden Cup standard has a minimum of 3.5 (maybe 3.25).
It I did the math right, Keurig is targeted at coffee brewed in a range of 2.2 to 2.5 oz per 64 oz and close to 3 oz for the bold k-cups. That is going to tend to make it a bit thinner than you'd get at most coffee shops and probably at home, too. But well within drinkable.
And yes, there are some coffee snobs whose noses are so high in the air, they actually pushed them up over their backs and so onward arching until they've managed to plant their noses - and in extreme cases - the entire head - up between their own buttocks. It is kind of like yoga.
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Posted by javahill on 2006-05-21 09:29:10 Post Subject:
whfite has it right. The key thing about tastes is they change. Before Starbucks and specialty coffee, a great many people thought Folgers and Maxwell House were great cups of coffee. Many still do. But if you look at how people are voting with their coffee cups, the red and blue cans are riding downhill in terms of volume. People who drink that are switching or dying off or waiting to do either of the above. There are no new Folgers drinkers.
Depending on whether you measure dollars or pounds of coffee, specialty coffee is growing about 40 percent a year. Keurig is growing even faster than that.
The biggest place Keurig is growing is in the office. The competition for Keurig is office coffee - the stuff that has been sitting on a burner for who knows how long, the last half cup of sludge in the glass decanter, the why the hell doesn't the manager make his own damn pot of coffee if he takes the last cup. And I like French Roast, how dare you brew hazelnut without scrubbing the decanter afterwards? We're going to be tasting hazelnut in our coffee for weeks. Pity the decaf drinkers in the office. Talk about second class citizens.
In the office universe, Keurig isn't just convenient - it is superior. If you are in an office that is brewing prepackged portion controlled coffee, take a look at the weight. Most office coffee is brewed with between 1.3 and 2.0 ounces of coffee per 64 oz of water. For reference, the Specialty Coffee Association Golden Cup standard has a minimum of 3.5 (maybe 3.25).
It I did the math right, Keurig is targeted at coffee brewed in a range of 2.2 to 2.5 oz per 64 oz and close to 3 oz for the bold k-cups. That is going to tend to make it a bit thinner than you'd get at most coffee shops and probably at home, too. But well within drinkable.
And yes, there are some coffee snobs whose noses are so high in the air, they actually pushed them up over their backs and so onward arching until they've managed to plant their noses - and in extreme cases - the entire head - up between their own buttocks. It is kind of like yoga.
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View entire thread: Does Coffee Stunt your Growth?
Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
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Posted by Alun_evans on 2008-05-02 20:24:37 Post Subject:
Consumption trends – Coffee drinking rises among American teenagers, experts say
Milan - Though coffee consumption by teens isn't well tracked in the US, Dan Raiten, a nutrition researcher at the National Institutes of Health, says more children seem to be drinking more coffee, and starting at younger ages.
In 2001, 10 per cent of visits to gourmet coffee and tea shops were by consumers under the age of 18, according to market research firm NPD Group. Last year it was 13 per cent.
From there, the numbers go up. The National Coffee Association says young people are the fastest growing coffee-drinking niche. In 2002, about 24 per cent of 18-to 24-year-olds drank coffee. Last year, it was 37 per cent.
But are coffee drinks good for kids?
A 16-ounce Starbucks coffee has about 320 milligrams of caffeine. It would take more than nine 12-ounce Cokes to get that much caffeine from soda.
A 2007 report by the Institute of Medicine's Committee on Nutrition Standards for Foods in Schools advised against selling caffeinated products to children because of possible negative effects of dependency and withdrawal, including difficulty concentrating.
But sweet coffee drinks are making caffeine more accessible to children. The main concern is of kids becoming dependent on it and they need it to get going, specialists say.
From commercials and the media the idea is that you need an extra jolt in life. And now that jolt tastes good to a 12-year-old. "It's a symbol of grown-up sophistication," said in an analysis Temple University professor Bryant Simon. "Caffeine isn't great for you, but it can't really kill you, so this is a safe place for expressing adolescent angst and desires for independence."
Experts from the American Academy of Pediatrics' nutrition committee, worry as they see girls skipping meals and using coffee to lose weight, sometimes fuelled by a glorification of coffee by young celebrities.
Roland Griffiths, a caffeine expert and professor of psychology and neuroscience at Johns Hopkins University says parents should exercise more oversight when it comes to coffee consumption.
Among the side effects, caffeine withdrawal can trigger headaches, lethargy, inability to concentrate, irritability, depression, mood changes and in some cases nausea, vomiting or achy flu-like symptoms
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View entire thread: Coffee Shop with Books
Posted by Anonymous on 2004-10-09 01:00:55 Post Subject: books?
Barnes and Nobles not only sells books, but also serves Starbucks coffee.
I think this is an excellent idea; however, competition is pretty tuff.
Amazon.com and Half.com are online places where most customers buy books from; not to mention that their prices are unbeatable.
If this is your first business, you may want to focus on offering only one product/service and go from there. The specialty coffee industry is something that you should stick to.
---------------------------------------------------------------------------
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 01:00:55 Post Subject: books?
Barnes and Nobles not only sells books, but also serves Starbucks coffee.
I think this is an excellent idea; however, competition is pretty tuff.
Amazon.com and Half.com are online places where most customers buy books from; not to mention that their prices are unbeatable.
If this is your first business, you may want to focus on offering only one product/service and go from there. The specialty coffee industry is something that you should stick to.
---------------------------------------------------------------------------
Specialty Coffee is America's Hottest Growth Industry and the demand is growing at an unprecedented rate.
Specialty coffee sales are increasing by 20% per year and account for nearly 8% of the 18 billion dollar U.S. coffee market.
Among coffee drinkers the average consumption in the United States is 3.1 cups of coffee per day.
At the present time there are approximately 8,000 Coffee Shops across the country. There will be approximately 12,000 Coffee Shops by the year 2005.
The average price for an Espresso based drink is $2.45.
The average Espresso Drive-thru Business sells approximately 200-300 Cups of Espresso and Coffee Based Drinks per day.
---------------------------------------------------------------------------
More information and statistics can be found at:
http://www.e-importz.com/Support/specialty_coffee.htm
---------------------------------------------------------------------------
E-Imports Drive-Thru Start-Up Guide
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
---------------------------------------------------------------------------
Successful Drive-Thru Operations Guide
Is there a secret to sustaining prosperity in today's competitive business environment? The answer is Yes; Ongoing organizational improvement.
If you are in the start-up phase, or need to make dramatic improvements in productivity, quality, marketing, planning and customer service and satisfaction; than our Successful Drive-Thru Operations Guide is the perfect source for you.
http://www.e-importz.com/Successful_Dri ... _Guide.htm
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View entire thread: coffee drive thru
Posted by Rockcreekcoffee on 2004-12-22 16:17:06 Post Subject:
LaMarzocco is the best machine on the market and is what is in my coffeehouse.
Coffee Brewers hands down go with FETCO. They are by far the best that is out there. We have the grinding system for our whole bean brewed coffee and we use their Extractor Series brewing system. The best thing about FETCO is that I have never heard anyone ever being dissappointed that they purchased their equipment.
As far as coffee - we are in the beginning stages of roasting our own. We haven't perfected our espresso blend yet - so we use Cafe D'Arte. It is more expensive than most espresso blends on the market, but by far they have a superior product.
If you get a chance, go to the Specialty Coffee Association of America (SCAA) show in Seattle next year in April. You can find out quite a bit of information in 3-4 days. The trade show can allow you to meet with vendors for everything you need. It will be money well spent
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Posted by Rockcreekcoffee on 2004-12-22 16:17:06 Post Subject:
LaMarzocco is the best machine on the market and is what is in my coffeehouse.
Coffee Brewers hands down go with FETCO. They are by far the best that is out there. We have the grinding system for our whole bean brewed coffee and we use their Extractor Series brewing system. The best thing about FETCO is that I have never heard anyone ever being dissappointed that they purchased their equipment.
As far as coffee - we are in the beginning stages of roasting our own. We haven't perfected our espresso blend yet - so we use Cafe D'Arte. It is more expensive than most espresso blends on the market, but by far they have a superior product.
If you get a chance, go to the Specialty Coffee Association of America (SCAA) show in Seattle next year in April. You can find out quite a bit of information in 3-4 days. The trade show can allow you to meet with vendors for everything you need. It will be money well spent
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View entire thread: Need Advice on some Numbers
Posted by cherylann324 on 2007-04-16 18:58:34 Post Subject:
Hi mary,
Absolutely get an independent evaluation, but remeber they are going to do their evaluation based on the location and current operations. Can you improve on the shops performance and how?
Hard work is ahead of you to determine viability and also to improve on the current profit margin, the most important part of any business, even one that you LOVE!
Do visit and see how you feel. That is what you will be dealing with if it becomes yours!! The majority of the business is from locals? But summer are the best months? That seems at odds with the coffee industy!
Also remember, part time employees can be added or deleted as needed to make a business profitable. So maybe that will be a factor to look at that the current owner was not willing to do.
Do pay for an independent evaluation. But do not take their word as the bottom line. Ask for other opinons as you have done here and coupled with your personal evaluation of the location go to seasoned professionals in small business in your area.
I will say this. I have prepared a business plan and submitted it for reviewal to my local Small Business Development Center here in my area. They are not comfortable with my industry standards and I have only used them at 50%. I have predicted 110 cups of sales for 7,000 demgrahpically correct possible sales (that will pass by my coffe cart daily) when only 2,000 are necessary for this amount of sales according to indutstry standards.) Mine is an untapped market and they are VERY unsure of the National Coffee Drinking Trends report and reports from the Special Coffee Association which I think are great standards to promote a coffee based business. This area has seen three Starbux opened recently and still they are hesitate to look at industry statistics. Untapped markets make people nervous. And I am talking about local professionals. So remember that when considering their opinion.
I have the luxury of being a new market in an untapped area and although that is GREAT for sales it is also an avenue that prospective investors can be greatly unsure of for obvious reasons. I, however, am sure of my numbers and industry averages are only an avenue to support my projections which I anticipate to be much greater than just 50% of industry standards!
Just a little thought from me.
Cheryl Ann
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Posted by cherylann324 on 2007-04-16 18:58:34 Post Subject:
Hi mary,
Absolutely get an independent evaluation, but remeber they are going to do their evaluation based on the location and current operations. Can you improve on the shops performance and how?
Hard work is ahead of you to determine viability and also to improve on the current profit margin, the most important part of any business, even one that you LOVE!
Do visit and see how you feel. That is what you will be dealing with if it becomes yours!! The majority of the business is from locals? But summer are the best months? That seems at odds with the coffee industy!
Also remember, part time employees can be added or deleted as needed to make a business profitable. So maybe that will be a factor to look at that the current owner was not willing to do.
Do pay for an independent evaluation. But do not take their word as the bottom line. Ask for other opinons as you have done here and coupled with your personal evaluation of the location go to seasoned professionals in small business in your area.
I will say this. I have prepared a business plan and submitted it for reviewal to my local Small Business Development Center here in my area. They are not comfortable with my industry standards and I have only used them at 50%. I have predicted 110 cups of sales for 7,000 demgrahpically correct possible sales (that will pass by my coffe cart daily) when only 2,000 are necessary for this amount of sales according to indutstry standards.) Mine is an untapped market and they are VERY unsure of the National Coffee Drinking Trends report and reports from the Special Coffee Association which I think are great standards to promote a coffee based business. This area has seen three Starbux opened recently and still they are hesitate to look at industry statistics. Untapped markets make people nervous. And I am talking about local professionals. So remember that when considering their opinion.
I have the luxury of being a new market in an untapped area and although that is GREAT for sales it is also an avenue that prospective investors can be greatly unsure of for obvious reasons. I, however, am sure of my numbers and industry averages are only an avenue to support my projections which I anticipate to be much greater than just 50% of industry standards!
Just a little thought from me.
Cheryl Ann
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View entire thread: caribou coffee
Posted by javahill on 2006-02-19 07:42:07 Post Subject:
A friend of mine used to be the Director of the Specialty Coffee Association. They did a study and found out that when w Starbucks moves into town, well run coffee shops improve and bad ones go out of business.
Chains draw interest to an area. That helps traffic for everyone. But if someone sucks at retail, then the presence of a chain will draw attention to that fact.
It is not just backlash. If it where, the chains were not be successful.
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Posted by javahill on 2006-02-19 07:42:07 Post Subject:
A friend of mine used to be the Director of the Specialty Coffee Association. They did a study and found out that when w Starbucks moves into town, well run coffee shops improve and bad ones go out of business.
Chains draw interest to an area. That helps traffic for everyone. But if someone sucks at retail, then the presence of a chain will draw attention to that fact.
It is not just backlash. If it where, the chains were not be successful.
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by NW JAVA on 2006-10-05 22:14:09 Post Subject: really
Hmm, maybe ask Mr Steve Diedrich, about caffene stability in heat....So far as I know heat esp the low heat coffee is roasted at doesn't affect caffine content. I asked this very question during a roasing class.
see:
Pasted from:http://www.roastmagazine.com/backissues/janfeb2005/caffeinecontrol.html
................................................................................................................................
Roast Level
Beyond selection of the green beans, the roaster is commonly thought to control one more variable in the final caffeine content of the beans: the roast level. Popular lore has always been that the darker the roast level, the lower the caffeine content. This is not really the case, as caffeine changes very little during the roasting process. Caffeine has a very stable crystalline structure with a boiling point above 600 degrees Fahrenheit, far above roasting temperatures, which rarely exceed 470 degrees Fahrenheit. This means there is very little change to the caffeine during the roasting process. The minimal amount of caffeine lost during roasting is attributable to sublimation, which is the transition of a substance directly from its solid state to its gaseous state, as commonly occurs with dry ice. Caffeine undergoes this transition at around 350 degrees Fahrenheit. Since coffee is roasted at temperatures above 350 degrees, a minimal amount of the caffeine is lost this way during the roasting process.
Although minimal caffeine is driven off or destroyed in the roasting process, the bean undergoes major changes during roasting. This can confuse the situation because the caffeine content per weight and per volume changes—not because the caffeine changes, but because the size and the weight of the bean changes. Ironically, because the bean loses weight (mostly water) during roasting, the caffeine content by weight increases, but because the bean increases in size during the roasting, the caffeine content by volume decreases.
It is fortunate that there are no requirements to label caffeine content on packages of roasted beans. So many variables contribute to the caffeine content of a single origin at a defined roast level that it is nearly impossible to predict the content without decaffeinating the bean and measuring the amount extracted. Now take differing cultivars from multiple farms and multiple countries, throw in a little robusta for an espresso blend, and you might need to put on another pot of coffee and call an organic chemist.
SPECIAL THANKS to Ted Lingle and Joseph Rivera of the Specialty Coffee Association of America for their contributions to this article and to Gene Spiller, author of Caffeine.
JIM FADDEN is a mechanical engineer and frequent contributor to Roast Magazine.
He can be reached at jim@roastmagazine.com.
....................................................................................................
So, before making any statment do due research....
MY$.02
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Posted by NW JAVA on 2006-10-05 22:14:09 Post Subject: really
Hmm, maybe ask Mr Steve Diedrich, about caffene stability in heat....So far as I know heat esp the low heat coffee is roasted at doesn't affect caffine content. I asked this very question during a roasing class.
see:
Pasted from:http://www.roastmagazine.com/backissues/janfeb2005/caffeinecontrol.html
................................................................................................................................
Roast Level
Beyond selection of the green beans, the roaster is commonly thought to control one more variable in the final caffeine content of the beans: the roast level. Popular lore has always been that the darker the roast level, the lower the caffeine content. This is not really the case, as caffeine changes very little during the roasting process. Caffeine has a very stable crystalline structure with a boiling point above 600 degrees Fahrenheit, far above roasting temperatures, which rarely exceed 470 degrees Fahrenheit. This means there is very little change to the caffeine during the roasting process. The minimal amount of caffeine lost during roasting is attributable to sublimation, which is the transition of a substance directly from its solid state to its gaseous state, as commonly occurs with dry ice. Caffeine undergoes this transition at around 350 degrees Fahrenheit. Since coffee is roasted at temperatures above 350 degrees, a minimal amount of the caffeine is lost this way during the roasting process.
Although minimal caffeine is driven off or destroyed in the roasting process, the bean undergoes major changes during roasting. This can confuse the situation because the caffeine content per weight and per volume changes—not because the caffeine changes, but because the size and the weight of the bean changes. Ironically, because the bean loses weight (mostly water) during roasting, the caffeine content by weight increases, but because the bean increases in size during the roasting, the caffeine content by volume decreases.
It is fortunate that there are no requirements to label caffeine content on packages of roasted beans. So many variables contribute to the caffeine content of a single origin at a defined roast level that it is nearly impossible to predict the content without decaffeinating the bean and measuring the amount extracted. Now take differing cultivars from multiple farms and multiple countries, throw in a little robusta for an espresso blend, and you might need to put on another pot of coffee and call an organic chemist.
SPECIAL THANKS to Ted Lingle and Joseph Rivera of the Specialty Coffee Association of America for their contributions to this article and to Gene Spiller, author of Caffeine.
JIM FADDEN is a mechanical engineer and frequent contributor to Roast Magazine.
He can be reached at jim@roastmagazine.com.
....................................................................................................
So, before making any statment do due research....
MY$.02
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View entire thread: Drive Thru building- Help!!!!
Posted by Anonymous on 2004-10-09 00:14:39 Post Subject: Espresso Stands
The best way to go often is with pre-fab buildings. If anyone is interested in pre-fab espresso stands, please visit www.e-importz.com.
--------------------------------------------------------------------------
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
For more information, please click on the link below:
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
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Posted by Anonymous on 2004-10-09 00:14:39 Post Subject: Espresso Stands
The best way to go often is with pre-fab buildings. If anyone is interested in pre-fab espresso stands, please visit www.e-importz.com.
--------------------------------------------------------------------------
Searching for information regarding opening an espresso drive-thru business? "E-Imports Drive-Thru Start-Up Guide" is the first practical guide designed for achieving extraordinary success.
Composed from many reliable sources, including the Specialty Coffee Association of America (SCAA), our valuable "Drive-Thru Start-Up Guide" contains powerful successful techniques revealing the steps and strategies for charting an unconventional path to success.
For more information, please click on the link below:
http://www.e-importz.com/E-Imports_Driv ... _Guide.htm
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View entire thread: Coffee Shop Business Plans
Posted by BaristaExpress on 2005-01-23 23:23:36 Post Subject: Coffee Shop Business Plans
OK, ElPugDiablo maybe I was wrong for making such a strong statement about those sample business plans put out by the SBA. But isn't the SBA a United States based Institution? Mmmm, I think I saw you say that Chilledchick was in the UK! And if that is true, then I would think she needs to seek help from the Specialty Coffee Association of Europe. And by the way they do have a United Kingdom Chapter. This way she'll be pointed in the right direction as to what the business community standards are for business plans their in Europe! Now that sounds about right to me (but I could be wrong). I think she needs to try that avenue at the moment. I'm not sure if she can use a contact us (e-mail) for the SCAE site or not but she can try, it sure couldn't hurt. Here's their web address. www.scae.com
Signed,
Daniel.
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Posted by BaristaExpress on 2005-01-23 23:23:36 Post Subject: Coffee Shop Business Plans
OK, ElPugDiablo maybe I was wrong for making such a strong statement about those sample business plans put out by the SBA. But isn't the SBA a United States based Institution? Mmmm, I think I saw you say that Chilledchick was in the UK! And if that is true, then I would think she needs to seek help from the Specialty Coffee Association of Europe. And by the way they do have a United Kingdom Chapter. This way she'll be pointed in the right direction as to what the business community standards are for business plans their in Europe! Now that sounds about right to me (but I could be wrong). I think she needs to try that avenue at the moment. I'm not sure if she can use a contact us (e-mail) for the SCAE site or not but she can try, it sure couldn't hurt. Here's their web address. www.scae.com
Signed,
Daniel.
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