View entire thread: Welcome to the Coffee Industry
Posted by CoffeeLover on 2003-05-14 12:24:24 Post Subject: Welcome to the Coffee Industry
The Coffee Industry forum is for those who are in the coffee industry and are looking to get into it. From Coffee Growers, the merchants, industry leaders, coffee sales, coffee shop and cafe owners.
Here you may post information related to the coffee industry, this forum is moderated and you must be registered to post. Spamming is not permitted, this is a information forum and all posts must offer information. If you run a coffee website link to the Coffee Forums site from your site, click the links button at the top to join and get traffic for linking.
If your looking to get into the coffee industry or are already a part of it no matter how big or small this is the forum to discuss all the issues, news, and questions relating to your industry.
Back to top | view poster's profile
Posted by CoffeeLover on 2003-05-14 12:24:24 Post Subject: Welcome to the Coffee Industry
The Coffee Industry forum is for those who are in the coffee industry and are looking to get into it. From Coffee Growers, the merchants, industry leaders, coffee sales, coffee shop and cafe owners.
Here you may post information related to the coffee industry, this forum is moderated and you must be registered to post. Spamming is not permitted, this is a information forum and all posts must offer information. If you run a coffee website link to the Coffee Forums site from your site, click the links button at the top to join and get traffic for linking.
If your looking to get into the coffee industry or are already a part of it no matter how big or small this is the forum to discuss all the issues, news, and questions relating to your industry.
Back to top | view poster's profile
View entire thread: Welcome to Coffee Business to Business.
Posted by Rowley on 2005-03-29 11:51:50 Post Subject: Welcome to Coffee Business to Business.
This section is meant for coffee industry companies to be able to either
A) Request services / equipment from other coffee industry companies.
B) Promote a service or equipment deal to other coffee industry companies.
Simple as that, either make a request for goods and services or feel free to get your information out there about goods and services you allow.
Be wary and don't spam ruthlessly, but if you must there will be a higher tolerance to spam in this coffee business to business section.
Back to top | view poster's profile
Posted by Rowley on 2005-03-29 11:51:50 Post Subject: Welcome to Coffee Business to Business.
This section is meant for coffee industry companies to be able to either
A) Request services / equipment from other coffee industry companies.
B) Promote a service or equipment deal to other coffee industry companies.
Simple as that, either make a request for goods and services or feel free to get your information out there about goods and services you allow.
Be wary and don't spam ruthlessly, but if you must there will be a higher tolerance to spam in this coffee business to business section.
Back to top | view poster's profile
View entire thread: Grad Student Studying Econ of Sustainable Coffee- topics?
Posted by polpettone on 2005-05-21 20:06:58 Post Subject: Grad Student Studying Econ of Sustainable Coffee- topics?
Hello,
I am beginning a 15 page paper for an Economics of Sustainability Course, and also considering focusing my Masters Thesis on the Sustainable Coffee Industry.
If you have thoughts on some of the major Economic issues facing the Sustainable Coffee Industry, I would appreciate hearing from you!
Thank you for your time!
-Alison
Back to top | view poster's profile
Posted by polpettone on 2005-05-21 20:06:58 Post Subject: Grad Student Studying Econ of Sustainable Coffee- topics?
Hello,
I am beginning a 15 page paper for an Economics of Sustainability Course, and also considering focusing my Masters Thesis on the Sustainable Coffee Industry.
If you have thoughts on some of the major Economic issues facing the Sustainable Coffee Industry, I would appreciate hearing from you!
Thank you for your time!
-Alison
Back to top | view poster's profile
View entire thread: Wireless Internet access at your Cafe
Posted by Anonymous on 2005-05-22 01:14:03 Post Subject: Wireless Internet access at your Cafe
First of all, very informative forum, I was amazed at the various details, types of beans, drinks etc etc.
I am also involved in the Coffee Industry as a solution provider. We ( http://www.wirelessorbit.com ) provide an easily manageable and very cost-effective solution for Cafes that wish to provide wireless internet access. Our solution lets you generate and print usage tickets where you can set parameters as to how long a user can use the service in one sitting, time of the day when usage is disallowed and many many more.
http://www.wirelessorbit.com/control.html
Since this is a B2B forum related to the coffee industry I thought I will introduce ourselves incase anyne is looking for a service provider & hope this won't be considered as a spam.
Back to top | view poster's profile
Posted by Anonymous on 2005-05-22 01:14:03 Post Subject: Wireless Internet access at your Cafe
First of all, very informative forum, I was amazed at the various details, types of beans, drinks etc etc.
I am also involved in the Coffee Industry as a solution provider. We ( http://www.wirelessorbit.com ) provide an easily manageable and very cost-effective solution for Cafes that wish to provide wireless internet access. Our solution lets you generate and print usage tickets where you can set parameters as to how long a user can use the service in one sitting, time of the day when usage is disallowed and many many more.
http://www.wirelessorbit.com/control.html
Since this is a B2B forum related to the coffee industry I thought I will introduce ourselves incase anyne is looking for a service provider & hope this won't be considered as a spam.
Back to top | view poster's profile
View entire thread: Your Expert Opinion Please
Posted by Patti on 2007-08-21 13:50:24 Post Subject: Your Expert Opinion Please
Hello
I want to publish your story. I would like to interview you and collect your expert
opinion on a variety of questions and topics regarding the coffee industry.
My name is Patti and I''m a research assistant, editor and interviewer for a publishing
company. We have a publication in the works about the day to day operations, successes,
challenges and realities of the coffee industry. It is being compiled by a
group of authors and industry business people.
As a supplement, I have been instructed to interview a variety of coffee experts and document
their stories, experiences, triumphs, and challenges. In return, the selected individuals
will receive some real benefits. (I''ll explained later). There will be 10-20 industry related questions
(and maybe a few followups depending upon your responses).
If you are interested in being interviewed, and having your expertise published to a large
audience, please PM me for the complete details. This is definitely a \"mutual benefit\"
situation. Again, I will explain the benefit to all who respond.
Unfortunately, I will only be able to include a few interviews in this supplement,
and as usual in the publishing industry, I''m on a deadline. First come first serve.
No obligation. Just PM me for the complete details.
Thanks
Patti
Back to top | view poster's profile
Posted by Patti on 2007-08-21 13:50:24 Post Subject: Your Expert Opinion Please
Hello
I want to publish your story. I would like to interview you and collect your expert
opinion on a variety of questions and topics regarding the coffee industry.
My name is Patti and I''m a research assistant, editor and interviewer for a publishing
company. We have a publication in the works about the day to day operations, successes,
challenges and realities of the coffee industry. It is being compiled by a
group of authors and industry business people.
As a supplement, I have been instructed to interview a variety of coffee experts and document
their stories, experiences, triumphs, and challenges. In return, the selected individuals
will receive some real benefits. (I''ll explained later). There will be 10-20 industry related questions
(and maybe a few followups depending upon your responses).
If you are interested in being interviewed, and having your expertise published to a large
audience, please PM me for the complete details. This is definitely a \"mutual benefit\"
situation. Again, I will explain the benefit to all who respond.
Unfortunately, I will only be able to include a few interviews in this supplement,
and as usual in the publishing industry, I''m on a deadline. First come first serve.
No obligation. Just PM me for the complete details.
Thanks
Patti
Back to top | view poster's profile
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€
Back to top | view poster's profile
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€
Back to top | view poster's profile
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.
Back to top | view poster's profile
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.
Back to top | view poster's profile
View entire thread: The Bellissimo Single Origin and Freshly Roasted Podcast
Posted by BaristaTrainer on 2007-03-26 15:54:31 Post Subject: The Bellissimo Single Origin and Freshly Roasted Podcast
Hi all,
I am excited to announce that the "Bellissimo Single Origin and Freshly Roasted Podcast" is on the Air!
http://espresso101.com/podcast/1764
http://espresso101.com/files/user/podcast_rss_1.jpg
The "Bellissimo Single Origin and Freshly Roasted Podcast" began airing in March of 2007 and is available to listeners via three of the company's websites, espresso101.com, coffeeschool.org and coffeeuniverse.com, in addition to the iTunes Music Store. The intent of the podcast is to educate listeners about current issues in the specialty coffee industry and to give retailers the information they need to compete in today's highly competitive market.
The premier podcast features a discussion between Bellissimo President Bruce Milletto and Bellissimo Senior Consultant Ed Arvidson on the evolution of the specialty coffee industry and the current role of the independent retailer. In the future, the podcast will call on many of the industry's leading experts, including David Griswold of Sustainable Harvest and Connie Blumhardt of Roast Magazine, to take part in lively discussions on issues as varied as fair trade, roasting and blending, and on-going operations. The podcast is produced by Jeremy Wilson of Conveyor Films in Portland. http://www.mastanmusic.com
"Since we began operations 15 years ago, it has been Bellissimo's goal to give entrepreneurs the information they need to be successful in this business. In fact, we coined the term 'coffee education,' said Milletto. "To further this mission, I am constantly trying to figure out new ways to get information out to those who need it. Podcasting is an obvious answer. Not only will our podcast be educational, but we hope people find it entertaining as well."
Hope you all enjoy, and look for new podcast with other industry professionals to be posted by monthly.
- Matt
Back to top | view poster's profile
Posted by BaristaTrainer on 2007-03-26 15:54:31 Post Subject: The Bellissimo Single Origin and Freshly Roasted Podcast
Hi all,
I am excited to announce that the "Bellissimo Single Origin and Freshly Roasted Podcast" is on the Air!
http://espresso101.com/podcast/1764
http://espresso101.com/files/user/podcast_rss_1.jpg
The "Bellissimo Single Origin and Freshly Roasted Podcast" began airing in March of 2007 and is available to listeners via three of the company's websites, espresso101.com, coffeeschool.org and coffeeuniverse.com, in addition to the iTunes Music Store. The intent of the podcast is to educate listeners about current issues in the specialty coffee industry and to give retailers the information they need to compete in today's highly competitive market.
The premier podcast features a discussion between Bellissimo President Bruce Milletto and Bellissimo Senior Consultant Ed Arvidson on the evolution of the specialty coffee industry and the current role of the independent retailer. In the future, the podcast will call on many of the industry's leading experts, including David Griswold of Sustainable Harvest and Connie Blumhardt of Roast Magazine, to take part in lively discussions on issues as varied as fair trade, roasting and blending, and on-going operations. The podcast is produced by Jeremy Wilson of Conveyor Films in Portland. http://www.mastanmusic.com
"Since we began operations 15 years ago, it has been Bellissimo's goal to give entrepreneurs the information they need to be successful in this business. In fact, we coined the term 'coffee education,' said Milletto. "To further this mission, I am constantly trying to figure out new ways to get information out to those who need it. Podcasting is an obvious answer. Not only will our podcast be educational, but we hope people find it entertaining as well."
Hope you all enjoy, and look for new podcast with other industry professionals to be posted by monthly.
- Matt
Back to top | view poster's profile
View entire thread: PR: '08 Convenience Retailing Conference to Feature Coffee
Posted by cafemakers on 2007-12-26 16:26:40 Post Subject: PR: '08 Convenience Retailing Conference to Feature Coffee
Kamuela, HI (PRWEB) December 27, 2007 -- Something new is brewing for the February 2008 Convenience Retailing Conference in San Antonio, Texas. For the first time in the event's history, Andrew Hetzel of leading retail coffee consultancy Cafemakers will teach attendees the "ins and outs" of specialty coffee.
"I'm delighted by the way that convenience retailers have welcomed this opportunity to learn more about specialty coffee and the techniques that can improve beverage quality and flavor in convenience store settings," says Hetzel.
Described as a unique learning platform for retailers to pursue personal and professional growth while networking among industry leaders, CRC's 2008 symposium boasts an impressive lineup of featured speakers, including: Dr. Stephen Covey, founder and vice chairman of FranklinCovey, Steve Wosniak, co-founder of Apple Computer, and 2008 presidential candidate and former Massachusetts Governor, Mitt Romney.
Attendees of Mr. Hetzel's C-Store Specialty Coffee Success session, sponsored by Sara Lee Foodservice, will have the opportunity to experience professional coffee tasting, learn the basics of specialty coffee preparation and hear case examples that highlight critical success factors necessary to implement successful specialty coffee programs in convenience stores.
The 2008 Convenience Retailing Conference will be held at the San Antonio Grand Hyatt on February 11-13. For more information and to register, visit the conference website at http://www.convenienceretailing.com
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 retailers, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News in 2007, Mr. Hetzel is a frequent speaker at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit http://www.cafemakers.com
Back to top | view poster's profile
Posted by cafemakers on 2007-12-26 16:26:40 Post Subject: PR: '08 Convenience Retailing Conference to Feature Coffee
Kamuela, HI (PRWEB) December 27, 2007 -- Something new is brewing for the February 2008 Convenience Retailing Conference in San Antonio, Texas. For the first time in the event's history, Andrew Hetzel of leading retail coffee consultancy Cafemakers will teach attendees the "ins and outs" of specialty coffee.
"I'm delighted by the way that convenience retailers have welcomed this opportunity to learn more about specialty coffee and the techniques that can improve beverage quality and flavor in convenience store settings," says Hetzel.
Described as a unique learning platform for retailers to pursue personal and professional growth while networking among industry leaders, CRC's 2008 symposium boasts an impressive lineup of featured speakers, including: Dr. Stephen Covey, founder and vice chairman of FranklinCovey, Steve Wosniak, co-founder of Apple Computer, and 2008 presidential candidate and former Massachusetts Governor, Mitt Romney.
Attendees of Mr. Hetzel's C-Store Specialty Coffee Success session, sponsored by Sara Lee Foodservice, will have the opportunity to experience professional coffee tasting, learn the basics of specialty coffee preparation and hear case examples that highlight critical success factors necessary to implement successful specialty coffee programs in convenience stores.
The 2008 Convenience Retailing Conference will be held at the San Antonio Grand Hyatt on February 11-13. For more information and to register, visit the conference website at http://www.convenienceretailing.com
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 retailers, roasters and trade associations worldwide.
Named one of the top young business entrepreneurs in the State of Hawaii by Pacific Business News in 2007, Mr. Hetzel is a frequent speaker at food and beverage conferences, a judge for coffee competitions and a writer for coffee industry trade publications. For more information, visit http://www.cafemakers.com
Back to top | view poster's profile
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.
Back to top | view poster's profile
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.
Back to top | view poster's profile
View entire thread: Kicks Coffee Cafe remembers Alex Fisenko
Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
Back to top | view poster's profile
Posted by coffeeken on 2007-01-29 15:48:43 Post Subject: Kicks Coffee Cafe remembers Alex Fisenko
News - Kicks Coffee Cafe
January 28, 2007
You Did It Right Alex!
by Ken Johnson, CEO Calleo Gourmet Coffees, Inc. and Kicks Coffee Cafe
PLANO, TX - I am deeply saddened by the loss of a close advisor and friend, Alex Fisenko. Alex passed away suddenly last Sunday, January 21, 2007 in his hometown in Oregon. I sincerely regret the fact that, despite all our plans to the contrary, we were never able to spend the time together that we had planned.
You may not know of Alex Fisenko, but, by all rights, you should. Unfortunately, the media never covered this man – a man who dedicated his life to bringing espresso to the U.S. market. Long before Starbucks was incorporated in 1985, Alex was the unsung hero of the gourmet coffee industry. Alex Fisenko had been helping companies and individuals to develop successful espresso cafes and kiosks since the late 1960's. In the U.S. alone, Alex’s guidance, advice, seminars, books and cafes all contributed to the profitability felt in nearly 30% of the coffee establishments operating today.
For those of us who had the opportunity to know Alex, we were truly given a gift. Alex was quite the character, and you need never wonder where he stood on an issue. Indeed, I owe a special thanks to Alex. While I was struggling with nearly two years of research and trying to land a monstrous opportunity with a big box retailer, Alex offered priceless insight on strategy, pricing and the espresso market in general. We did not see eye-to-eye on every issue, and that is exactly why I valued him so much as an advisor. Alex’s candor, coupled with his real world experience, provided a truth of exchange rarely known in the business world.
My sincere condolences go out to Alex’s family and friends. In memory of Alex Fisenko, Kicks Coffee Cafe has established a $500 scholarship grant in his name. This grant will be given annually by Calleo Gourmet Coffees, Inc., Kicks Coffee Café, and other branded coffee cafes. Formal details concerning this grant will be available once they are established with our Board of Directors.
Alex, you always told me, "If you can't do it right, don't do it at all." Well, Alex, you did things right. And, because you did, we’ve been able to carve out our own opportunity in this wonderful espresso market. Alex, thank you.
About Alex Fisenko
Mr. Fisenko was a pioneer and veteran of American espresso bars. He made his 1969 entrance into the coffee industry as an importer and seller of Gaggia brand espresso machines. A year later, in 1970, he opened his first espresso bar and, over the course of his career, went on to open and operate 15 more, including “Espresso Roma,” “Espresso Royale,” and the tremendously successful “Espresso,” located in San Francisco’s Embarcadero Center. Of his 16 ventures, 14 returned their original investments within one year and grew on to achieve long-term, stable success.
In 1974, when a zealous, young entrepreneur from Seattle dreamed of opening his own espresso bar, he approached Mr. Fisenko for training and guidance. Eight years later, the protege, Dave Olsen, teamed up with another dynamic entrepreneur to open an espresso bar in Seattle’s Columbia Center, and Starbucks was born.
About Calleo Gourmet Coffees, Inc.
Calleo Gourmet Coffees, Inc. is a coffee retailer whose brand, Kicks Coffee Cafe, has been featured in BusinessWeek, USA Today, Fortune Magazine, and on MSNBC’s Today Show. Kicks Coffee Cafe focuses its efforts on providing customers with excellent service and authentic espresso drinks. All of the Kicks Coffee Cafes feature Free T-1 Wi-Fi services for its customers. In addition, most locations are equipped with five 42" plasma screens for viewing news and sports throughout the day and evening.
web: www.kickscoffee.com
Back to top | view poster's profile
View entire thread: fair trade article
Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
Back to top | view poster's profile
Posted by topher on 2004-10-07 10:49:29 Post Subject: fair trade article
Fair Trade coffee demand sparks debate on workers' wages, lives
BY JAKE BATSELL
The Seattle Times
BALGUE, Nicaragua - (KRT) - Coffee has helped provide water for Jose Felix Centeno Castillo's home, school for his nine children and a better life for his fellow farmers.
Castillo and other members of his farming cooperative receive among the highest prices in the coffee industry - $1.61 a pound - for the beans they grow under towering trees on the volcano slopes of Ometepe Island, Nicaragua.
But do not look for a Fair Trade Certified label on the packages that carry Castillo's coffee. That coveted stamp of approval costs money - farmers and roasters pay for the label - and would shave hundreds of dollars from his co-op's annual earnings.
The co-op's coffee, sold in the United States by a Bainbridge Island, Wash., nonprofit, is marketed as "fair-traded." It is a semantic difference that highlights a growing debate within the specialty-coffee industry about workers' wages and their quality of life.
Booming U.S. demand for Fair Trade coffee has triggered an industrywide tiff about what exactly "fair" means when it comes to paying farmers.
Oakland, Calif.-based TransFair USA labels Fair Trade coffee after certifying it was grown by small-scale farm co-ops that were paid a fair price - at least $1.26 a pound - for their beans.
Other growers and sellers are finding ways to call attention to their sustainably grown coffees, which they say also provide a decent living for farmers. Fair Trade label or not, they say, their coffee is sustainably grown, or farmed in a way that respects the environment and is fair to workers.
"To say that everything else that we're doing is not good, and what they're doing is good - it's been a big struggle for us," said Pete Rogers, green-coffee buyer for JBR Gourmet Foods in San Leandro, Calif.
JBR often pays more than Fair Trade prices for its coffee, Rogers said, and it sponsors dozens of community-development programs in countries such as Mexico and Zambia.
"What they (TransFair USA) have done is a great job of selling the public on the idea," said Seattle's Best Coffee founder Jim Stewart, who sold his stake in Seattle's Best but still owns an organic coffee farm in Costa Rica. "It's kind of an easy way out. You see that stamp and you say, `Ha.'"
---
Volatile swings in the global coffee supply have slashed wages for thousands of farmers and workers in recent years.
Unroasted coffee beans that sold for nearly $2 a pound wholesale in 1997 dipped to under 50 cents a pound in 2002 - a price below many farmers' production costs, which generally average 60 cents to 90 cents a pound in Central America. Prices now hover between 70 and 80 cents a pound.
Fair Trade Certified coffee spares farmers from the ups and downs of commodities markets by establishing a minimum price for their product - currently $1.26 a pound for arabica beans, the type preferred by specialty roasters. Independent monitors confirm farms receive the Fair Trade price.
Since it began certifying coffee in 1998, TransFair USA has seen demand rise sharply for packages bearing its black-and-white Fair Trade label. Last year, the organization certified 18.7 million pounds of coffee, nearly doubling its 2002 total.
Dunkin' Donuts recently introduced a line of Fair Trade espresso drinks, and even canned-coffee giant Procter & Gamble, maker of Folgers, has developed a Fair Trade blend under its Millstone label.
Other retailers have taken the concept much further - a Fair Trade-only coffee company called Equal Exchange has become increasingly popular with church groups around the country, and Caffe Ladro, a seven-store independent chain in Seattle, serves "triple-certified" coffee that is Fair Trade, organic and shade-grown. Retail prices vary, but Fair Trade, organic and shade-grown coffees are generally a bit more expensive than standard specialty coffees - a few cents more for espresso drinks and about $1 more for a 1-pound bag.
"The vast majority of consumers and citizens in this country sympathize with the underdog," said TransFair USA Chief Executive Officer Paul Rice. "If presented with a choice between coffee that helps people and coffee that doesn't, it's natural they would want to choose coffee that helps people."
Buying coffee stamped with the Fair Trade label "is a relatively effortless way for people to make a difference in the world," TransFair USA Chief Executive Officer Paul Rice said.
TransFair's model requires Fair Trade farms to be part of a democratically run co-op, a rule that has riled owners of larger farms and estates who complain they are shut out from the Fair Trade system even though they treat their workers well and pay them fairly.
Meanwhile, several smaller U.S. roasters who had sold 100 percent Fair Trade coffee broke their alliance with TransFair earlier this year, contending TransFair has become too cozy with coffee corporations such as Starbucks and Dunkin' Donuts, whose Fair Trade offerings amount to a small fraction of their total coffee supply.
Even some who are eligible for Fair Trade status say they do not see why they should pay TransFair's certification fee, which until recently had been 10 cents a pound, to simply rubber-stamp what they already know to be fair and ethical business practices.
That is the stance of the Bainbridge-Ometepe Sister Island Association, which pays $1.61 a pound for the coffee grown by Castillo's co-op on Ometepe Island and sells it to Seattle-area retailers. All the coffee's profits pay for community-improvement projects on the Nicaraguan island.
"Ten cents a pound, when we do 14,000 pounds a year, is a lot of money that can go back to Ometepe," said Lee Robinson, the association's treasurer.
Rice says TransFair has reduced its certification fee schedule to as low as 5 cents a pound. He says he understands why a sister-island association based on direct personal interaction would find it unnecessary to pay for third-party certification.
But on a larger scale, he said, the Fair Trade label provides skeptical consumers with verification that companies are paying fair prices to growers.
"It doesn't mean we are the only way, but right now we are the only company that provides independent verification," Rice said.
---
A number of U.S. roasters and retailers say TransFair's model is one of many ways to protect farmers and the environment through sustainable growing methods - that is, techniques that benefit workers and the environment.
Starbucks, which says Fair Trade coffee accounts for about 1 percent of the coffee it buys, started an incentive system three years ago that paid premiums of up to 10 cents a pound to growers who met certain social and environmental criteria, such as paying at least minimum wage and treating and recycling the water used to wash beans. Starbucks says it paid an average of $1.20 a pound for the unroasted coffee it bought last year.
JBR Gourmet Foods, whose signature product is its 3-pound bags of San Francisco Bay French Roast sold at Costco stores, says it pays at least $1.38 a pound at 18 coffee farms around the world. It also pays for community projects, which have included schools, medical clinics and a baseball field.
While his company makes three Fair Trade blends under its Organic Coffee Co. brand, Rogers said the Fair Trade logo can leave consumers with a misguided perception that any other coffee is not sustainably grown.
"We really believe we're making more of a direct impact with what we do," Rogers said.
Jim Stewart, who founded Seattle's Best Coffee before selling his stake but still owns an organic coffee farm in Costa Rica, said TransFair's set prices can reduce the incentive for farmers and workers to produce a high-quality crop.
Instead, Stewart said he prefers to encourage workers to pick ripe beans by offering perks based on a full season's harvest. During Stewart's tenure at Seattle's Best, the company earmarked profits from each year's crop for projects such as schools and water pumps. He and his wife, farm owner Luz Marina Trujillo, still deliver new school uniforms each year to the families who work at their farms in Costa Rica.
The incentive-based approach, Stewart said, tells workers that "because you've done such a good job, your coffee has more international value, and here's some of that value for you to use in your community."
"It's not just more money - `Here it is, good luck,'" Stewart said. "It's a reward. It's not a gift. It's not a donation. It's not charity."
Rice said while community projects sponsored by individual coffee companies are commendable and well-intentioned, they also can be seen as a form of paternalism.
"We just believe there's a more sustainable model that empowers farmers to help themselves," Rice said.
Global demand for Fair Trade coffee is still relatively low - Fair Trade coffee accounts for perhaps 5 percent of specialty-coffee sales in the U.S. - but that demand is growing. Rice said Fair Trade farmers have plenty of incentive to strive for top quality. If they do not pay attention to quality, he said, their coffee will not sell.
---
With demand rising for Fair Trade and other eco- and worker-friendly coffees, caffeinated consumers are wading through what can be a confusing array of labels. Shoppers perusing the 12-ounce bags at their favorite espresso bar or grocery store often must choose between organic or shade-grown, or Fair Trade versus fair-traded.
A recent stroll down a Safeway aisle found coffees bearing three organic logos, the Fair Trade symbol and descriptions including shade-grown and "100% mountain farmed."
Rogers suggests the U.S. government take up the issue of Fair Trade coffee, similar to how the U.S. Agriculture Department recently introduced a "USDA Organic" logo.
"There's all these myriads of certifications out there that confuse the consumer," Rogers said. "If the government were willing to get involved with Fair Trade, I think that would be a very positive step for the consumer."
---
The Carlos Diaz Cajina Cooperative on Ometepe Island is not part of the Fair Trade program. But with the co-op's coffee selling for $1.61 a pound, its farmers say they feel fairly compensated. During the Sandinista era in the 1980s, they received less than 20 cents a pound.
"We have a better life," Castillo, 66, said through an interpreter. "Before, selling coffee at that price, I didn't have the money to survive. I didn't have money for the food I needed, for clothes."
Coffee profits have brought a water system to his village and helped him pay school fees for his six sons and three daughters, he said.
"Maybe it's not that our houses are nicer and we live like rich people, but now I can do things like send my kids to school," Castillo said. "Now, I'm not just subsisting. I can live more comfortably."
Back to top | view poster's profile
View entire thread: Green Beans
Posted by Cafesanvito on 2008-11-20 11:52:41 Post Subject: Green Beans
Hello, It seem to me that you have a lot of experience on the coffee industry, I am a coffee producer from Costa Rica, interested in exporting small quantities (1x20)
Any advice I can receive from this forum?
Back to top | view poster's profile
Posted by Cafesanvito on 2008-11-20 11:52:41 Post Subject: Green Beans
Hello, It seem to me that you have a lot of experience on the coffee industry, I am a coffee producer from Costa Rica, interested in exporting small quantities (1x20)
Any advice I can receive from this forum?
Back to top | view poster's profile
View entire thread: Top 100 list, please join
Posted by Best Guide to Espresso on 2007-11-05 13:29:31 Post Subject: Top 100 list, please join
Hi,
For those of you in the coffee industry, specifically with products for espresso, come join my new Top 100 Espresso list. It's free and will give more exposure to your business. Just click on the "Top 100 Espresso" button on the navigation bar. My site is http://www.best-guide-to-espresso-machines.com
Thank you!
Back to top | view poster's profile
Posted by Best Guide to Espresso on 2007-11-05 13:29:31 Post Subject: Top 100 list, please join
Hi,
For those of you in the coffee industry, specifically with products for espresso, come join my new Top 100 Espresso list. It's free and will give more exposure to your business. Just click on the "Top 100 Espresso" button on the navigation bar. My site is http://www.best-guide-to-espresso-machines.com
Thank you!
Back to top | view poster's profile
View entire thread: CafeBiz 2005
Posted by artbean on 2005-05-14 06:14:11 Post Subject: CafeBiz 2005
Hi Guys, CafeBiz is Australia's industry trade show for the cafe/coffee industry.
http://cafebiz.sitesuite.ws/images/cafebizsite.jpg
Cafe Biz has grown considerable from its creation 4 years ago and is expecting to see over 2500 cafe industry patronise the event this October 24th. We again will be running industry workshops covering the main business topics specific for cafe owners and workers.
For more information just click here
Back to top | view poster's profile
Posted by artbean on 2005-05-14 06:14:11 Post Subject: CafeBiz 2005
Hi Guys, CafeBiz is Australia's industry trade show for the cafe/coffee industry.
http://cafebiz.sitesuite.ws/images/cafebizsite.jpg
Cafe Biz has grown considerable from its creation 4 years ago and is expecting to see over 2500 cafe industry patronise the event this October 24th. We again will be running industry workshops covering the main business topics specific for cafe owners and workers.
For more information just click here
Back to top | view poster's profile
View entire thread: FOR SALE: tampers, water softeners, grinders, etc.
Posted by internationalcoffeeco. on 2008-08-24 15:05:05 Post Subject: FOR SALE: tampers, water softeners, grinders, etc.
Hi i just recently started a online store. ive been in the coffee industry since 1980. The website isnt fully complete ive been trying to add new products everyday so if there is somthing your looking for that you dont see please email me and i can most likely get it.
WE OFFER: espresso grinders, machines,tampers, thermometers, steaming pitchers, etc.
please check us out:
http://internationalcoffeeco.com
thanks for looking!!!
Back to top | view poster's profile
Posted by internationalcoffeeco. on 2008-08-24 15:05:05 Post Subject: FOR SALE: tampers, water softeners, grinders, etc.
Hi i just recently started a online store. ive been in the coffee industry since 1980. The website isnt fully complete ive been trying to add new products everyday so if there is somthing your looking for that you dont see please email me and i can most likely get it.
WE OFFER: espresso grinders, machines,tampers, thermometers, steaming pitchers, etc.
please check us out:
http://internationalcoffeeco.com
thanks for looking!!!
Back to top | view poster's profile
View entire thread: Chocolatier blogs on work in specialty coffee industry
Posted by Jarveygirl on 2008-07-29 15:15:22 Post Subject: Chocolatier blogs on work in specialty coffee industry
Michael Szyliowicz, one of the founders of Mont Blanc Gourmet, is an innovator and chocolatier who crafts quality syrups in his Denver lab. His Ghana single-origin chocolate syrup is the latest in a string of market \"firsts\" geared to the specialty coffee industry.
He works with a number of leading regional and national coffee roasters and blogs about his experiences relevant to the coffee and chocolate industries.
www.montblancgourmet.com/blog
Back to top | view poster's profile
Posted by Jarveygirl on 2008-07-29 15:15:22 Post Subject: Chocolatier blogs on work in specialty coffee industry
Michael Szyliowicz, one of the founders of Mont Blanc Gourmet, is an innovator and chocolatier who crafts quality syrups in his Denver lab. His Ghana single-origin chocolate syrup is the latest in a string of market \"firsts\" geared to the specialty coffee industry.
He works with a number of leading regional and national coffee roasters and blogs about his experiences relevant to the coffee and chocolate industries.
www.montblancgourmet.com/blog
Back to top | view poster's profile
View entire thread: Politically Correct Online Gourmet Coffee
Posted by DJ Mic Rage on 2004-04-14 16:08:54 Post Subject: Politically Correct Online Gourmet Coffee
I don't know how many of you are aware that the coffee industry worldwide screws the majority of small-time native growers.
I know of a few companies that actually kick back to a fund that in turn
kicks back to growers.
There is more info here: (buy some of their excellent product and help)
http://www.nativecoffeetraders.com
and as a shameless plug, download my CD for free at:
http://www.micrage.com
Back to top | view poster's profile
Posted by DJ Mic Rage on 2004-04-14 16:08:54 Post Subject: Politically Correct Online Gourmet Coffee
I don't know how many of you are aware that the coffee industry worldwide screws the majority of small-time native growers.
I know of a few companies that actually kick back to a fund that in turn
kicks back to growers.
There is more info here: (buy some of their excellent product and help)
http://www.nativecoffeetraders.com
and as a shameless plug, download my CD for free at:
http://www.micrage.com
Back to top | view poster's profile
View entire thread: Coffee shop owners here
Posted by juntibi on 2008-08-29 11:28:00 Post Subject: Coffee shop owners here
I just started this new topic hoping to gather pool of resources for everyone interested in the coffee industry, particularly for coffee shop owners/managers. I''m an owner-manager of one coffee shop and i wish to share insights with other people who are engaged also in the same industry.
Start-up capital, working capital, coffee preparation measurements, arabica or robusta, just share through this topic and everyone would be delighted to read and share too!
Back to top | view poster's profile
Posted by juntibi on 2008-08-29 11:28:00 Post Subject: Coffee shop owners here
I just started this new topic hoping to gather pool of resources for everyone interested in the coffee industry, particularly for coffee shop owners/managers. I''m an owner-manager of one coffee shop and i wish to share insights with other people who are engaged also in the same industry.
Start-up capital, working capital, coffee preparation measurements, arabica or robusta, just share through this topic and everyone would be delighted to read and share too!
Back to top | view poster's profile
View entire thread: I really need your help!!!!!!!!
Posted by tony22 on 2004-09-24 14:28:41 Post Subject: I really need your help!!!!!!!!
Hello everybody,
My name is Nguyen Tuan. I am now studying in the second year of Business Administration in The Netherlands. Recently, I have been writing a report about Vietnamese coffee. Could you kindly assist me with any necessary information on the Vietnamese coffee Industry? for example, The advantages and disadvantages when Vietnam exports coffee to abroad especial EU market. Perhaps you could provide me with statistics on the Vietnamese coffee market now and its plans for the future.
Thank you very much
Please contact me: tony_oversea@yahoo.com
Back to top | view poster's profile
Posted by tony22 on 2004-09-24 14:28:41 Post Subject: I really need your help!!!!!!!!
Hello everybody,
My name is Nguyen Tuan. I am now studying in the second year of Business Administration in The Netherlands. Recently, I have been writing a report about Vietnamese coffee. Could you kindly assist me with any necessary information on the Vietnamese coffee Industry? for example, The advantages and disadvantages when Vietnam exports coffee to abroad especial EU market. Perhaps you could provide me with statistics on the Vietnamese coffee market now and its plans for the future.
Thank you very much
Please contact me: tony_oversea@yahoo.com
Back to top | view poster's profile
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.
Back to top | view poster's profile
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.
Back to top | view poster's profile
View entire thread: Sales Rep - Coffee Service Specialist - Rochester, NY
Posted by jcresci on 2005-07-21 15:18:14 Post Subject: Sales Rep - Coffee Service Specialist - Rochester, NY
The Coffee Service Specialist will work with the office supply Account Executive to expand current customer purchases to include Coffee service products. Additionally, the Coffee Specialist is responsible for developing and maintaining relationships in new and existing accounts within a set territory. As the product expert on the sales team, you will be recommending products, researching clients’ inquiries, preparing proposals and presentations and assisting in closing the deal.
Qualifications:
Minimum of 2 years outside sales experience within the Coffee industry, modest book of business, strong interpersonal skills, solid relationship building skills, knowledge of MS Office.
The compensation is a base of $30 – 45K DOE plus commission and company benefit package.
Back to top | view poster's profile
Posted by jcresci on 2005-07-21 15:18:14 Post Subject: Sales Rep - Coffee Service Specialist - Rochester, NY
The Coffee Service Specialist will work with the office supply Account Executive to expand current customer purchases to include Coffee service products. Additionally, the Coffee Specialist is responsible for developing and maintaining relationships in new and existing accounts within a set territory. As the product expert on the sales team, you will be recommending products, researching clients’ inquiries, preparing proposals and presentations and assisting in closing the deal.
Qualifications:
Minimum of 2 years outside sales experience within the Coffee industry, modest book of business, strong interpersonal skills, solid relationship building skills, knowledge of MS Office.
The compensation is a base of $30 – 45K DOE plus commission and company benefit package.
Back to top | view poster's profile
View entire thread: 4-cup coffeepots, Wood/metal
Posted by Lostchord on 2006-09-29 08:43:45 Post Subject: 4-cup coffeepots, Wood/metal
Hello,
I am looking for almost a specific type of pot and I wonder in any of you could help.
It's a 4-cup pot, like the kind that go under a small coffeemaker, it has a wood handle and it is all metal.
I believe a chain of hotels has it, though I am not sure which one. I am looking for wholesale quantities.
If any of you can recommend a source, or have any idea what I am talking about I appreciate it. Sorry this is such a strange one, as I am not in the coffee industry, I need this for my promotional products business.
Thanks!
Back to top | view poster's profile
Posted by Lostchord on 2006-09-29 08:43:45 Post Subject: 4-cup coffeepots, Wood/metal
Hello,
I am looking for almost a specific type of pot and I wonder in any of you could help.
It's a 4-cup pot, like the kind that go under a small coffeemaker, it has a wood handle and it is all metal.
I believe a chain of hotels has it, though I am not sure which one. I am looking for wholesale quantities.
If any of you can recommend a source, or have any idea what I am talking about I appreciate it. Sorry this is such a strange one, as I am not in the coffee industry, I need this for my promotional products business.
Thanks!
Back to top | view poster's profile
View entire thread: Coffee Spotlight
Posted by Kolb² on 2004-04-30 11:48:41 Post Subject: Coffee Spotlight
Hi everyone,
I'm developping a coffee site with all sorts of information about coffee and the coffee industry. One of the parts on the website is going to be "Coffee Spotlight", where a Coffee company can introduce itself to the public.
So i'm looking for a coffee company which would be willing to write a small introduction text. The idea is not to make a promotion text, but an informative text about the company (history, development, quality, ...).
For a small company this could be nice, because of this you can leave the public with a positive impression And free advertsing
Let me know if someone is interessted!
Sincerly,
Niels Kolb
Back to top | view poster's profile
Posted by Kolb² on 2004-04-30 11:48:41 Post Subject: Coffee Spotlight
Hi everyone,
I'm developping a coffee site with all sorts of information about coffee and the coffee industry. One of the parts on the website is going to be "Coffee Spotlight", where a Coffee company can introduce itself to the public.
So i'm looking for a coffee company which would be willing to write a small introduction text. The idea is not to make a promotion text, but an informative text about the company (history, development, quality, ...).
For a small company this could be nice, because of this you can leave the public with a positive impression And free advertsing
Let me know if someone is interessted!
Sincerly,
Niels Kolb
Back to top | view poster's profile
View entire thread: Keyword Research
Posted by CoffeeLover on 2003-03-25 09:38:25 Post Subject: Keyword Research
I've started a Google Adword Campaign for Coffee Forums to Figure out which keywords people come here from and which ones are searched for most. I will run this campaign for the next few days, while its happening we can post keyword stuffed posts using some of these topics:
2 private reserve coffee
2 phtoshop coffee forum
2 coffee
1 railway britain "coffee"
1 most popular coffee brand spain
1 is coffee bad for me?
1 indian coffee suplliers in australia
1 green coffee bean prices australia
1 fantastic coffee shops
1 espresso koffie bar
1 coffee window sticker
1 coffee supplies adelaide
1 coffee ratings
1 coffee percolator south Africa
1 coffee manufacturers
1 Kona Coffee Plantation
1 Coffee Industry Employment
1 Australian Coffee Machines
1 "international marketing, coffee"
1 "coffee serving sets"
1 "coffee business"
1 coffee blends
Back to top | view poster's profile
Posted by CoffeeLover on 2003-03-25 09:38:25 Post Subject: Keyword Research
I've started a Google Adword Campaign for Coffee Forums to Figure out which keywords people come here from and which ones are searched for most. I will run this campaign for the next few days, while its happening we can post keyword stuffed posts using some of these topics:
2 private reserve coffee
2 phtoshop coffee forum
2 coffee
1 railway britain "coffee"
1 most popular coffee brand spain
1 is coffee bad for me?
1 indian coffee suplliers in australia
1 green coffee bean prices australia
1 fantastic coffee shops
1 espresso koffie bar
1 coffee window sticker
1 coffee supplies adelaide
1 coffee ratings
1 coffee percolator south Africa
1 coffee manufacturers
1 Kona Coffee Plantation
1 Coffee Industry Employment
1 Australian Coffee Machines
1 "international marketing, coffee"
1 "coffee serving sets"
1 "coffee business"
1 coffee blends
Back to top | view poster's profile
View entire thread: Coffee Distribution businesses to own
Posted by mtapp on 2007-05-07 15:44:52 Post Subject: Coffee Distribution businesses to own
Last year, I got involved in business opportunity with a marketing company out of Canada that is, bascially, selling expensive whole bean coffee vending machines and was very disappointed.
Since, I have joined forces with a franchise consulting firm, The Entrepreneur Authority, and we validate every business opportunity or franchisor before we will introduce to our customers. Our consultation is at no charge to our clients.
We have several coffee-related businesses, both home-based and brick and mortar models that we represent. Let me know if you would like to learn more about how you can ''cash-in'' on the coffee industry.
I not only represent these businesses, but I also own a popular franchise brick and mortar model, today. What a great way to begin and end a day...with coffee!
Back to top | view poster's profile
Posted by mtapp on 2007-05-07 15:44:52 Post Subject: Coffee Distribution businesses to own
Last year, I got involved in business opportunity with a marketing company out of Canada that is, bascially, selling expensive whole bean coffee vending machines and was very disappointed.
Since, I have joined forces with a franchise consulting firm, The Entrepreneur Authority, and we validate every business opportunity or franchisor before we will introduce to our customers. Our consultation is at no charge to our clients.
We have several coffee-related businesses, both home-based and brick and mortar models that we represent. Let me know if you would like to learn more about how you can ''cash-in'' on the coffee industry.
I not only represent these businesses, but I also own a popular franchise brick and mortar model, today. What a great way to begin and end a day...with coffee!
Back to top | view poster's profile
View entire thread: SCAA Conference Audio CD's
Posted by SCAA Educator on 2006-03-21 07:57:14 Post Subject: SCAA Conference Audio CD's
If your just getting into the coffee business or already a seasoned professional then your in luck. I have some great audio CD's available for sale from last years conference. They average about 60-90 minutes in length and extremely helpful as it features respected leaders in the coffee industry. Below are a few of some of these great sessions with industry leaders.
Technically Speaking - Coffee & Espresso Equipment Care
Using the right technical tools to acheive quality in Direct relationships.
Making sure your label is compliant with the national organic program.
Roasting Equipment Maintenance
Using alternative processing methods
Tasting the roast- Common Roasting Defects
Effective Short Training for wholesale customers
Equipment selection and services
Coffee tasting with Ken Davis
Descriptive Cupping: Tasting Terminalogy
Community Involvement/ Cause Related Marketing
Community Involvement/ Building relationships
Hiring Smart: Why you should look once, twice, three times before hiring.
Available on CD for $9.95 each or all 13 for $99.95. If interested, email me at promolax@yahoo.com
Back to top | view poster's profile
Posted by SCAA Educator on 2006-03-21 07:57:14 Post Subject: SCAA Conference Audio CD's
If your just getting into the coffee business or already a seasoned professional then your in luck. I have some great audio CD's available for sale from last years conference. They average about 60-90 minutes in length and extremely helpful as it features respected leaders in the coffee industry. Below are a few of some of these great sessions with industry leaders.
Technically Speaking - Coffee & Espresso Equipment Care
Using the right technical tools to acheive quality in Direct relationships.
Making sure your label is compliant with the national organic program.
Roasting Equipment Maintenance
Using alternative processing methods
Tasting the roast- Common Roasting Defects
Effective Short Training for wholesale customers
Equipment selection and services
Coffee tasting with Ken Davis
Descriptive Cupping: Tasting Terminalogy
Community Involvement/ Cause Related Marketing
Community Involvement/ Building relationships
Hiring Smart: Why you should look once, twice, three times before hiring.
Available on CD for $9.95 each or all 13 for $99.95. If interested, email me at promolax@yahoo.com
Back to top | view poster's profile
View entire thread: Coffee CFO Financial Management Class @ ABC School
Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
Back to top | view poster's profile
Posted by BaristaTrainer on 2007-08-15 15:18:56 Post Subject: Coffee CFO Financial Management Class @ ABC School
New Class Offered at the American Barista & Coffee School for existing retail coffee business owners and coffee shop chains.
http://coffeeschool.org/files/user/legler_large_4.jpg
Coffee CFO: Financial Management for the Existing Specialty Coffee Business Retailer
This two-day workshop is lead by Chris Legler, whose vast experience and knowledge of finance specifically tailored to the coffee industry, brings an unrivaled expertise to your business. Chris’ expertise includes financial management, roasting coffee, business ownership and a great understanding of business operations.
Chris has held executive positions in finance and administration, marketing, retail operations and strategic planning. He was Vice President and Chief Financial Officer for Barnie’s Coffee and Tea Company and has held positions of increasing responsibility with Starbucks Coffee Company, Sony, British Petroleum, Blockbuster Entertainment and Eddie Bauer.
Read Chris' complete bio: http://coffeeschool.org/about/instructors#Chris+Legler
Click here for full class overview: http://coffeeschool.org/existing and we are also offering a wide range of new consulting services for existing retailers and restaurants who want to take their business to the next level. http://espresso101.com/coffee_infogroup.html
If you have any questions about this or any of our excellent classes please call us at 800-655-3955.
- Matt Milletto
http://coffeeschool.org/files/user/abc_logo.jpg
Back to top | view poster's profile
View entire thread: BlendTec Versus Vita-Mix
Posted by hotspotcoffee on 2004-04-13 14:09:21 Post Subject: BlendTec Versus Vita-Mix
I need some advice. We are starting a franchise and are selecting quality equipment. We want the best of the best! After going to the Seattle CoffeeFest, I was sold on BlendTec blenders. Everyone seemed to be using them. Then after talking to a gentlemen who has been in the coffee industry for years and years, I may be swaying on this decision. It seems that he has had continuous difficulties with their customer service and getting replacement parts. Is is smarter to go with Vita-Mix who has been around for years and seems to have a great reputation. I know that BlendTec came out with some innovative technology but is it safe to say that Vita-Mix has caught up. I have also heard horror stories about having to replace the whole container rather than just the blade with BlendTec, but then again I heard they have lowered the cost of the containers to make up for this. I would like to make a sound decision based upon facts, rather than "he said, she said" but unfortunately I have to listen to my fellow consumers....who are more familiar with the products that I am. Can anyone help me out? I prefer the look of BlendTec but I know that it is not safe to go for fashion over function. Recommendations appreciated....Thanks!
Back to top | view poster's profile
Posted by hotspotcoffee on 2004-04-13 14:09:21 Post Subject: BlendTec Versus Vita-Mix
I need some advice. We are starting a franchise and are selecting quality equipment. We want the best of the best! After going to the Seattle CoffeeFest, I was sold on BlendTec blenders. Everyone seemed to be using them. Then after talking to a gentlemen who has been in the coffee industry for years and years, I may be swaying on this decision. It seems that he has had continuous difficulties with their customer service and getting replacement parts. Is is smarter to go with Vita-Mix who has been around for years and seems to have a great reputation. I know that BlendTec came out with some innovative technology but is it safe to say that Vita-Mix has caught up. I have also heard horror stories about having to replace the whole container rather than just the blade with BlendTec, but then again I heard they have lowered the cost of the containers to make up for this. I would like to make a sound decision based upon facts, rather than "he said, she said" but unfortunately I have to listen to my fellow consumers....who are more familiar with the products that I am. Can anyone help me out? I prefer the look of BlendTec but I know that it is not safe to go for fashion over function. Recommendations appreciated....Thanks!
Back to top | view poster's profile
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 .
Back to top | view poster's profile
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 .
Back to top | view poster's profile
View entire thread: PR: Fresh Roast Systems recognized for coffee quality
Posted by cafemakers on 2007-05-06 12:45:33 Post Subject: PR: Fresh Roast Systems recognized for coffee quality
Key Biscayne, FL (BUSINESSWIRE) May 6, 2007 – Fresh Roast Systems, Inc. announces that Texas Roast Coffee has received an impressive 89-point review from leading coffee authority Ken Davids of Coffee Review for coffee roasted on their fully automated roasting machine.
"The Fresh Roast System is the sous-chef in our kitchen," says Texas Roast owner Jeff Schneider. Schneider founded the Rockwall, TX coffee shop and roasting business less than one year ago after returning from military duty in Iraq, with no prior coffee roasting experience or formal training.
By obtaining such a high rating on Coffee Review's 100-point scale for their Cowboy Coffee blend, Texas Roast enters an elite class of specialty coffee craftsmen. Mr. Davids describes the blend as having a "very impressive aroma" and "grapefruit notes with distinct cedar and semi-sweet chocolate."
"Ever since the review, online sales of our coffee have been booming," says Schneider.
"This achievement is going to raise some eyebrows in our industry," notes specialty coffee industry consultant Andrew Hetzel. "Some traditionalists will always be skeptical of new technologies, but I believe that this proves automation can be an effective tool that will allow any business to roast craftsman-quality coffee with minimal requirements."
Mr. Schneider is planning additional Texas Roast locations in coming months, each of which will be outfitted with its own automated roaster.
About Texas Roast
Texas Roast serves fresh baked pastries and fresh roasted coffee daily in their coffee shop at 2435 Ridge Road, Rockwall, Texas. For more information call (972) 722-6336 or to order coffee online, visit their website at http://www.texasroast.com .
About Fresh Roast Systems, Inc.
Fresh Roast Systems of Key Biscayne, Florida, is the creator and patent holder for the Fresh Roast System ventless automated coffee roaster, a self-contained computer operated coffee roasting machine that allows any business to consistently produce fresh-roasted coffee without the staffing and environmental drawbacks of traditional coffee roasting equipment. For more information, call (305) 361-0463 or visit their website at http://www.freshroastsystems.com .
Media Contact:
Matthew Weisberg, General Manager
Fresh Roast Systems, Inc.
1-650-325-1795
Back to top | view poster's profile
Posted by cafemakers on 2007-05-06 12:45:33 Post Subject: PR: Fresh Roast Systems recognized for coffee quality
Key Biscayne, FL (BUSINESSWIRE) May 6, 2007 – Fresh Roast Systems, Inc. announces that Texas Roast Coffee has received an impressive 89-point review from leading coffee authority Ken Davids of Coffee Review for coffee roasted on their fully automated roasting machine.
"The Fresh Roast System is the sous-chef in our kitchen," says Texas Roast owner Jeff Schneider. Schneider founded the Rockwall, TX coffee shop and roasting business less than one year ago after returning from military duty in Iraq, with no prior coffee roasting experience or formal training.
By obtaining such a high rating on Coffee Review's 100-point scale for their Cowboy Coffee blend, Texas Roast enters an elite class of specialty coffee craftsmen. Mr. Davids describes the blend as having a "very impressive aroma" and "grapefruit notes with distinct cedar and semi-sweet chocolate."
"Ever since the review, online sales of our coffee have been booming," says Schneider.
"This achievement is going to raise some eyebrows in our industry," notes specialty coffee industry consultant Andrew Hetzel. "Some traditionalists will always be skeptical of new technologies, but I believe that this proves automation can be an effective tool that will allow any business to roast craftsman-quality coffee with minimal requirements."
Mr. Schneider is planning additional Texas Roast locations in coming months, each of which will be outfitted with its own automated roaster.
About Texas Roast
Texas Roast serves fresh baked pastries and fresh roasted coffee daily in their coffee shop at 2435 Ridge Road, Rockwall, Texas. For more information call (972) 722-6336 or to order coffee online, visit their website at http://www.texasroast.com .
About Fresh Roast Systems, Inc.
Fresh Roast Systems of Key Biscayne, Florida, is the creator and patent holder for the Fresh Roast System ventless automated coffee roaster, a self-contained computer operated coffee roasting machine that allows any business to consistently produce fresh-roasted coffee without the staffing and environmental drawbacks of traditional coffee roasting equipment. For more information, call (305) 361-0463 or visit their website at http://www.freshroastsystems.com .
Media Contact:
Matthew Weisberg, General Manager
Fresh Roast Systems, Inc.
1-650-325-1795
Back to top | view poster's profile
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
Back to top | view poster's profile
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
Back to top | view poster's profile
View entire thread: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
Back to top | view poster's profile
Posted by cafemakers on 2008-02-21 14:57:12 Post Subject: PR: Anti-Starbucks Promotion Sparks Indie Coffee Uprising
SAN DIMAS, CA --(Marketwire - February 21, 2008) - Just two days after Coffee Klatch Roasting of Southern California announced that it would serve free coffee at its two coffee shops when all U.S. Starbucks stores close on February 26 for employee retraining, hundreds of independent coffee shops and small chain locations have followed suit to announce similar promotions, creating a nationwide movement to drive coffee consumers to local coffeehouses.
"First our announcement started circulating on coffee discussion websites and blogs, then our phones started ringing and email messages of support poured in from coast-to-coast," says Mike Perry, Coffee Klatch president. "I was shocked to see that our local promotion to demonstrate how much better our coffee is than Starbucks had turned into a nationwide uprising of independent coffeehouses."
"Independent businesses are smartly seizing this opportunity to turn the tables and spotlight Starbucks' touted 'bold demonstration of commitment,' for what it really is -- an admission of weakness," says specialty coffee industry consultant Andrew Hetzel of Cafemakers. "Local coffee shops everywhere should band together and join in the promotion for maximum impact."
"Whether free or not, we hope that everyone will use Tuesday, February 26th as an opportunity to visit their local coffee shops and find out what they've been missing," says Perry, adding, "Anyone in the U.S.A., Canada or U.K. can visit http://www.delocator.net to quickly find their nearest independent coffee shop."
Free, expertly crafted coffee beverages will be served at Coffee Klatch Roasting's two locations in Southern California on Tuesday, February, 26th between 5:30 PM and 8:30 PM:
San Dimas: (909) 599-0452
806 W. Arrow Hwy Ste A, San Dimas
57 Freeway and Arrow Hwy in the Target Shopping Center
Rancho Cucamonga: (909) 944-JAVA
8916 Foothill Blvd Ste C, Rancho Cucamonga
Corner of Foothill and Vineyard in the Thomas Winery Building
About Coffee Klatch Roasting
Founded in 1993, Coffee Klatch operates two coffee shops in San Dimas & Rancho Cucamonga and supplies wholesale customers from a dedicated specialty coffee roasting facility. In addition to publicity gained from the accomplishments of two-time U.S. Barista Champion Heather Perry, Coffee Klatch Roasting has been recognized as serving the "Best Espresso in America" by the Los Angeles Times and the "Best Espresso in the World" by an esteemed panel of judges at the 2007 World Barista Championship in Tokyo, Japan. Visit the Coffee Klatch website at http://www.klatchroasting.com.
Back to top | view poster's profile
View entire thread: Looking for some input on New Start up.....
Posted by chl on 2007-10-28 00:39:53 Post Subject: Looking for some input on New Start up.....
Well I have been reading through this site for some time and have gained a large amountof knowledge. I am still seeking some advice and any experiences anyone might want to share.
I looking to estabish a mobile esspresso coffee smoothie business at a few train stops for a comunter train to a large city. Currenlty there is no options for commuters for coffee ect.... Several of these stops are very large. Additionally I like the idea of the mobile cart to allow me to work a produtive location for a possible permant fixture. additonally a mobile cart allows me to build name regoniton at local events, fairs, farmers markets ect... I live in an area that is educated in coffee ann we have the usual suspects in the coffee busniess. I think I could provide a service these others do not. What I ask of you is what to you think of starting as a mobile company and then building to a drive thru or possible coffehouse. Additionally , I have found in my research a franchise that provides all phases of a coffee business. mobile carts, kiosks, and stores. Seems like a good opportunity and would allow for growth. Although I dont like the cost accosicated with a franchise and the possible lack of flexibilty. However, what really got me interestedi n this company was their mobile carts. I have yet to see any others like this. Does anyone know where you could get this cart made. the companu os Cuppys www.cuppys.com They have had some preivous negative press due to associatio with another company and I am some what turned off by this but I do like those mobile carts...
Finally as with a lot of new start ups I have never worked in the coffee industry. I have many years of retail mangement experience and coffee drinking exprience but have no coffee making experience.
So I plan on looking into training. Is it worth the cost of the schools I see that offer training or should I look at working at one of the box stores to sneek some training that way...
Well let me know what you think... any thoughts wold be appreicated.
I am looking at two train stops and a stop for seasonal busniess located near beach and campground. a few other locations of interested are Outside a Major Univerisity exctension campus and near a local hopital..
cheers
Charles
Back to top | view poster's profile
Posted by chl on 2007-10-28 00:39:53 Post Subject: Looking for some input on New Start up.....
Well I have been reading through this site for some time and have gained a large amountof knowledge. I am still seeking some advice and any experiences anyone might want to share.
I looking to estabish a mobile esspresso coffee smoothie business at a few train stops for a comunter train to a large city. Currenlty there is no options for commuters for coffee ect.... Several of these stops are very large. Additionally I like the idea of the mobile cart to allow me to work a produtive location for a possible permant fixture. additonally a mobile cart allows me to build name regoniton at local events, fairs, farmers markets ect... I live in an area that is educated in coffee ann we have the usual suspects in the coffee busniess. I think I could provide a service these others do not. What I ask of you is what to you think of starting as a mobile company and then building to a drive thru or possible coffehouse. Additionally , I have found in my research a franchise that provides all phases of a coffee business. mobile carts, kiosks, and stores. Seems like a good opportunity and would allow for growth. Although I dont like the cost accosicated with a franchise and the possible lack of flexibilty. However, what really got me interestedi n this company was their mobile carts. I have yet to see any others like this. Does anyone know where you could get this cart made. the companu os Cuppys www.cuppys.com They have had some preivous negative press due to associatio with another company and I am some what turned off by this but I do like those mobile carts...
Finally as with a lot of new start ups I have never worked in the coffee industry. I have many years of retail mangement experience and coffee drinking exprience but have no coffee making experience.
So I plan on looking into training. Is it worth the cost of the schools I see that offer training or should I look at working at one of the box stores to sneek some training that way...
Well let me know what you think... any thoughts wold be appreicated.
I am looking at two train stops and a stop for seasonal busniess located near beach and campground. a few other locations of interested are Outside a Major Univerisity exctension campus and near a local hopital..
cheers
Charles
Back to top | view poster's profile
View entire thread: PR: PT's Coffee is Roaster of the Year
Posted by cafemakers on 2008-10-22 03:13:01 Post Subject: PR: PT's Coffee is Roaster of the Year
PT's Coffee Roasting Co. Named “Roaster of the Year” by Roast Magazine
Topeka, KS (October 22, 2008) – PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for 2009 in the publication’s November / December 2008 issue released today.
The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria.
"We never set out with the intent of winning awards," said PT's Coffee co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our Direct Trade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."
PT's Coffee edged out North America's top specialty coffee roasters in the large (Macro) roaster category (companies roasting more than 100,000 pounds of coffee annually) to win the industry accolade.
"I am proud to have PT's Coffee Roasting Co. represent Roast magazine as our 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year – environmentally and socially responsible, innovative roasting, a strong commitment their employees and of course, serving great coffee."
Two categories of the award are presented each year. Winning the small (Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.
About PT's Coffee Roasting Co.
PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka, Kansas, later expanding into coffee roasting in 1997. PT's Coffee now roasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.
Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide’s highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.
PT's Coffee can be found at fine coffee shops and restaurants nationwide and in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit www.ptscoffee.com.
About Roast Magazine
Roast magazine is a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry. Roast addresses the art, science and business of coffee roasters by covering the issues most important to them with high quality editorial focused on the technical aspects of coffee. For more information, visit www.roastmagazine.com.
Back to top | view poster's profile
Posted by cafemakers on 2008-10-22 03:13:01 Post Subject: PR: PT's Coffee is Roaster of the Year
PT's Coffee Roasting Co. Named “Roaster of the Year” by Roast Magazine
Topeka, KS (October 22, 2008) – PT's Coffee Roasting Co. has been named Roast magazine's "Roaster of the Year" for 2009 in the publication’s November / December 2008 issue released today.
The annual "Roaster of the Year" title is awarded to candidates that serve coffee of superior quality, demonstrate a strong commitment to sustainable practices and their employees, among other criteria.
"We never set out with the intent of winning awards," said PT's Coffee co-founder Jeff Taylor, "but it is gratifying to gain recognition for doing business the way that we feel is right; for example, through our Direct Trade program that develops relationships with farmers who are rewarded for exceptional quality, sustainability and commitment to their communities."
PT's Coffee edged out North America's top specialty coffee roasters in the large (Macro) roaster category (companies roasting more than 100,000 pounds of coffee annually) to win the industry accolade.
"I am proud to have PT's Coffee Roasting Co. represent Roast magazine as our 2009 Roaster of the Year," said publisher Connie Blumhardt. "PT's Coffee encompasses all the qualities that we look for in our Roaster of the Year – environmentally and socially responsible, innovative roasting, a strong commitment their employees and of course, serving great coffee."
Two categories of the award are presented each year. Winning the small (Micro) roaster category was Coffee Klatch of San Dimas, CA. Owner Mike Perry is a friend and frequent coffee buyer with PT's Coffee.
About PT's Coffee Roasting Co.
PT's Coffee Roasting Co. began in 1993 as a single coffee shop in Topeka, Kansas, later expanding into coffee roasting in 1997. PT's Coffee now roasts over 100 tons of premium specialty coffee annually for wholesale clients and operates 3 retail locations in Topeka and Overland Park.
Recognized for award-winning small lot coffees, PT's Coffee is among the leading roasters reviewed by industry resource Coffee Review, receiving the guide’s highest ever rating of 97 points. PT's Coffee manager Pete Licata ranked 2nd in competition at the 2007 & 2008 U.S. Barista Championships.
PT's Coffee can be found at fine coffee shops and restaurants nationwide and in select Whole Foods locations. For more information or to try PT's award-winning coffee, call 888-678-5282 or visit www.ptscoffee.com.
About Roast Magazine
Roast magazine is a bi-monthly technical trade magazine dedicated to the success and growth of the specialty coffee industry. Roast addresses the art, science and business of coffee roasters by covering the issues most important to them with high quality editorial focused on the technical aspects of coffee. For more information, visit www.roastmagazine.com.
Back to top | view poster's profile
View entire thread: Genetically engineered decaf coffee
Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
Back to top | view poster's profile
Posted by manual_drip on 2004-10-16 11:31:20 Post Subject: Genetically engineered decaf coffee
Maybe they could also make genetically engineered increased-caffeine coffee?
Coffee without a buzz?
Plants genetically modified to lose caffeine
By ALEX DOMINGUEZ
Associated Press
For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.
Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee - whether beans from those plants will have less caffeine - won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.
However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.
The researchers at the Nara Institute of Science and Technology in Japan used RNA interference - an increasingly popular genetic tool - to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.
Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.
Alan Crozier, a University of Glasgow researcher who has worked on genetically modifying coffee, said the Japanese group is the first to engineer the plants to produce less caffeine.
However, concerns about genetically modified foods and a lack of interest by the coffee industry could slow development, Crozier said.
"I suspect it will come in first at the boutique end of the market and grow from there," Crozier said. "If it were to take over, clearly it's a much cheaper way to produce decaffeinated coffee."
Pablo Dubois of the London-based International Coffee Organization, which includes coffee-producing and consuming nations, said genetically modified foods "are regarded with wide suspicion in Europe" and current decaffeination processes are well established.
John Stiles, a scientist working to develop a caffeine-free coffee plant for Waialua, Hawaii-based Integrated Coffee Technologies Inc., said the Japanese researchers have not yet reached the commercial decaffeination level of 97 percent.
Stiles said the Hawaiian company hopes to have plants ready for field use in a year. While the Japanese researchers used the robusta variety of coffee plant, Stiles said the Hawaiian work uses the more commercial arabica variety.
Ogita said the Japanese researchers are also working on arabica plants and should be able to eventually remove all caffeine.
Coffee plants make caffeine in a three-step process. The targeted gene in the modified plant normally prompts the plant to produce an enzyme that carries out the second step, said Hiroshi Sano, one of the paper's authors.
RNA interference eliminates the chemical messenger the targeted gene sends to the cell's protein-making machinery.
The researchers are also working to induce plants other than coffee to produce caffeine, which would act as a pest repellant, Sano said.
At the Daily Grind in Baltimore, some welcomed the news of the genetically modified coffee plant and others were as lukewarm as a half-finished cappuccino.
Marcia Sternbergh, 52, of Baltimore said she prefers regular coffee for the taste, "and the jolt."
At night, though, she would drink the non-caffeine kind.
Harold Cones, 60, of Newport News, Va., who has to drink decaf because of an irregular heartbeat, said he would welcome the new coffee because he could avoid caffeine and get the flavor.
"Oh, that would be good. There's a difference," Cones said, sipping a decaf. "Every now and then I have a cup of real coffee and it's really nice."
While some decaf is good, Cones said it tends to get stale because it's not ordered as much. The real thing is still the best, however.
"Sometimes, you get that cup of coffee," Cones said, "and you think you're high in the mountains, in an old hotel, and the aroma goes up into your sinuses and you say, 'That's a good cup of coffee.'"
http://www.siliconvalley.com/mld/silico ... 115818.htm
Back to top | view poster's profile
View entire thread: Trung Nguyen Coffee - The Best Coffee In Viet Nam
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
Back to top | view poster's profile
Posted by trungnguyencorp on 2007-09-27 04:43:07 Post Subject: Trung Nguyen Coffee - The Best Coffee In Viet Nam
http://trankimha.trustpass.alibaba.com/productlist.html
http://www.trungnguyen.com.vn
HOW WE GROW
Small entrepreneur – Great enterprise
Trung Nguyen Coffee Company - the 1st member in Trung Nguyen Corporation – started business in 1996 as a small entrepreneur led by young medical students.
Creativity and aspiration to increase Vietnamese coffee value have been the key factors bringing us success and fame. Being the No. 1 coffee producer in Vietnam with 2 successful brands - Trung Nguyen coffee and G7 instant coffee - Trung Nguyen has become a phenomenon of incredibly fast-growing company.
Crossing national border, Trung Nguyen’s products are present in more than 40 countries around the world to serve its gourmet drinkers.
The Trung Nguyen experience
Being the first Vietnamese company successfully set up coffee franchising system nationwide and worldwide, Trung Nguyen has been giving its coffee-lovers a unique environment to experience Vietnamese coffee culture through its gourmet coffee cup.
A coffee philosophy transcends language and culture
“Coffee is not just a simple drink, but an inspiration to human creativity”
This philosophy has been the guideline in our franchising system development strategy.
Fast growth
More than 1,000 coffee shops setting up nationwide and worldwide within 8 years showing Trung Nguyen’s proper development strategy and profound philosophy.
OUR NETWORKS
National network: Being the leading coffee brand in Vietnam, our products are present nationwide with a huge distribution network of 140 distributors , 91 supermarkets, resorts, bookstores and thousands of retail shops.
International network: Trung Nguyen’s coffee and tea are serving the world’s drinkers in more than 40 countries including US, UK, Canada, Australia, Hungary, Germany, Denmark, France, Japan, China, Korea, Malaysia, etc. with export value reaching millions US dollar per year.
OUR BRANDS
TRUNG NGUYEN COFFEE - The leading coffee brand in Vietnam
Through the careful selection of Vietnamese Highland’s finest coffee beans and the application of Trung Nguyen’s unique know – how in roasting and brewing, a gourmet coffee brought to you with variant of flavors and aromas.
With a wide product portfolio ranging from ground coffee, espresso to whole beans categories, Trung Nguyen proudly satisfies the mutable needs of its coffee-lovers around the world.
Enjoy the distinctive taste and flavor of Vietnamese coffee and peaceful moments to inspire your creativity through the most beloved coffee brand in Vietnam.
G7 INSTANT COFFEE - The pioneer’s spirit
Launched in 2003, G7 3 in 1 instant coffee immediately won over the leading position of a global brand – Nescafé - in domestic market and crossed national border to reach the world’s consumers.
The facts that G7 coffee chosen as the sole instant coffee serving the Heads of state during the ASEAN 5 Summit is an international recognition of our gourmet coffee quality.
To give our coffee-lovers more choices, G7 instant coffee’s portfolio has been expanded to pure black as well as Cappuccino with different flavors.
KEY FACTORS TO OUR COFFEE BRANDS’ SUCCESS
Perfect geographical conditions
Located in central highland of Vietnam, Buon Ma Thuot – where our coffee grows - having the best conditions for coffee cultivation. Through 160 million years of major geographical changes, its legendary basaltic soil becomes the major factor making our coffee unique.
The unique know-how
With an everlasting passion for coffee, Trung Nguyen’s craftsmen dedicate their lives to bring the world’s coffee-lovers a special coffee range with distinctive tastes and flavors through our unique know-how of coffee selecting, roasting and brewing.
Well-managed system and advanced technology
Being the only coffee producer in Vietnam certified EurepGAP (EUREP: Euro-Retailer Produce Working Group; GAP: Good Agricultural Practice) and HACCP (Hazard Analysis and Critical Control Point System), Trung Nguyen proudly convinces the world’s coffee industry of their capability to maintain consumers’ confidence in their coffee quality and safety, minimize detrimental environmental impacts of farming operations and ensure a responsible approach to worker health and safety.
Equipped with European advanced technology, Trung Nguyen’s 2 factories in Buon Ma Thuot and Binh Duong provinces ranking the biggest and most modern coffee factories in Vietnam with maximum capacity reaching 13,000 tons per year for ground and instant coffees.
Strong Manpower – Great Spirit
We are proud of being a member of Trung Nguyen corporation to inspire human’s creativity through our gourmet coffee and profound coffee philosophy. Since coffee is a major source of society development, it’s worth dedicating our lives to treasure it.
Back to top | view poster's profile
View entire thread: Goodbye Alex Fisenko
Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
Back to top | view poster's profile
Posted by cafemakers on 2007-01-25 13:31:06 Post Subject: Goodbye Alex Fisenko
I'm sad to report that Alex Fisenko has passed; he was quite a character in the business and will be missed.
FOR IMMEDIATE RELEASE
Cuppy's Coffee Will Miss Alex Fisenko: 'Godfather Of Specialty Coffee'
Fort Walton Beach, FL (January 23, 2007) Alex Fisenko, the specialty coffee industry's top espresso consultant, passed away January 21, 2007.
Alex was known in the coffee industry as the 'godfather of espresso'. His focus was to bring knowledge and attention to detail to aspiring coffee minded entrepreneurs. Alex will be remembered for his seminars and training programs including 'Espresso Business Success'. His expertise and passion for the specialty coffee business has helped thousands of entrepreneurs and corporate companies realize their dreams of success.
Many coffee shops and companies like Cuppy's Coffee adapted the Fisenko training method in their stores and continue to model the style, principles and procedures taught by Alex.
"Alex Fisenko was a pioneer in the industry, a mentor and a friend. Much of the success of Cuppy's Coffee was made possible by using Alex's training methods and his understanding of consumer wants and needs," said Janice Baker, director of training.
Alex Fisenko started serving up great espresso back in 1969 in Berkley, Ca. Owning several shops of his own and consulting for numerous individuals and companies, Fisenko helped pioneer a little known concept here in the United States, the specialty coffee industry. Today there are thousands of coffee shops that serve espresso based coffee drinks in America and Canada that have benefited from Alex's teachings.
"This is a great loss to the specialty coffee industry." Baker said. "All that knew Alex and learned from him will miss him."
Our heartfelt wishes go out to the Fisenko family and friends. All of us here at Cuppy's Coffee will miss you, Alex Fisenko...
Back to top | view poster's profile
View entire thread: fresh roast is pushing real hard.
Posted by demetri on 2006-11-13 13:27:07 Post Subject:
I'm assuming that you're referring to thread http://www.coffeeforums.com/viewtopic.p ... ght=#21001. I think you're overreacting a tad.
Fresh roast did mention a white powder but also mentions that with an afterburner it turns into a gas.
I don't interpret this thread as fresh roast pushing his system though that tends to be the overall theme for his existence right now. I think it's a natural tendency to want to promote your own ideas and processes. I don't see a problem with this thread or Fresh Roasts' posts in this particular case.
He doesn't say that his machine is what solved the problem or define how they beat this problem at great expense. What do they do with the caffeine that that have collected.
I’m not an expert with either method and really don’t have an opinion which way is better to go. I just don’t think it’s worth it getting really worked up over it. I doubt this will be a big revolution to the coffee industry as Fresh Roast hopes it will be.
Besides, there is a lot more to good coffee than how the beans are roasted.
Back to top | view poster's profile
Posted by demetri on 2006-11-13 13:27:07 Post Subject:
I'm assuming that you're referring to thread http://www.coffeeforums.com/viewtopic.p ... ght=#21001. I think you're overreacting a tad.
Fresh roast did mention a white powder but also mentions that with an afterburner it turns into a gas.
I don't interpret this thread as fresh roast pushing his system though that tends to be the overall theme for his existence right now. I think it's a natural tendency to want to promote your own ideas and processes. I don't see a problem with this thread or Fresh Roasts' posts in this particular case.
He doesn't say that his machine is what solved the problem or define how they beat this problem at great expense. What do they do with the caffeine that that have collected.
I’m not an expert with either method and really don’t have an opinion which way is better to go. I just don’t think it’s worth it getting really worked up over it. I doubt this will be a big revolution to the coffee industry as Fresh Roast hopes it will be.
Besides, there is a lot more to good coffee than how the beans are roasted.
Back to top | view poster's profile
View entire thread: Any Movie Fans here???
Posted by gimme_coffee on 2005-06-03 08:29:37 Post Subject:
correct me if I'm wrong but I don't see any relevance a beer site with movie trailers has to the coffee industry?
Back to top | view poster's profile
Posted by gimme_coffee on 2005-06-03 08:29:37 Post Subject:
correct me if I'm wrong but I don't see any relevance a beer site with movie trailers has to the coffee industry?
Back to top | view poster's profile
View entire thread: Info Required on Coffee Supply Chain Management
Posted by regis_gustave on 2005-08-03 09:27:44 Post Subject: Info Required on Coffee Supply Chain Management
Hai, friends i need information on coffee supply chain management or supply chain in coffee industry and its types. Can anyone help me in this. i am student doing research on this topic.
Back to top | view poster's profile
Posted by regis_gustave on 2005-08-03 09:27:44 Post Subject: Info Required on Coffee Supply Chain Management
Hai, friends i need information on coffee supply chain management or supply chain in coffee industry and its types. Can anyone help me in this. i am student doing research on this topic.
Back to top | view poster's profile
View entire thread: Rent for Drive-Thrus?? $$$
Posted by rockstar on 2006-11-20 12:05:42 Post Subject: Coffee Drive Thru Rent
Rents vary a considerable amount depending on your area. The sure-fire and more time consuming way to get a good estimate is to call around to a few commercial property real estate agents and ask them what a good site that meets your criteria goes for. Or call a few landlords. But just from experience, in an area of 50,000 to 200,000 people, you should expect to pay between $1200 to $2000. If you want more drive thru coffee industry stats or help "pm" me and I will give you my email and a link. Where and what is the population of your area?
Back to top | view poster's profile
Posted by rockstar on 2006-11-20 12:05:42 Post Subject: Coffee Drive Thru Rent
Rents vary a considerable amount depending on your area. The sure-fire and more time consuming way to get a good estimate is to call around to a few commercial property real estate agents and ask them what a good site that meets your criteria goes for. Or call a few landlords. But just from experience, in an area of 50,000 to 200,000 people, you should expect to pay between $1200 to $2000. If you want more drive thru coffee industry stats or help "pm" me and I will give you my email and a link. Where and what is the population of your area?
Back to top | view poster's profile
View entire thread: competitive strategies in coffee industry
Posted by edenspring on 2007-01-08 10:02:09 Post Subject: competitive strategies in coffee industry
Hi guys,
I'm raising this question because I browsed the net and couldn't find anything related to this topic. I am actually doing a research on the coffee industry and I would like to know what are the coffee industry competitive strategies and how they are shaped and influenced by human resources.
Thanks
Back to top | view poster's profile
Posted by edenspring on 2007-01-08 10:02:09 Post Subject: competitive strategies in coffee industry
Hi guys,
I'm raising this question because I browsed the net and couldn't find anything related to this topic. I am actually doing a research on the coffee industry and I would like to know what are the coffee industry competitive strategies and how they are shaped and influenced by human resources.
Thanks
Back to top | view poster's profile
View entire thread: Ward Barbee Passes Away
Posted by kathrynh on 2006-08-07 14:32:04 Post Subject: Ward Barbee Passes Away
Words cannot express the loss that we have all experienced this past weekend. While vacationing with family in Rome, Fresh Cup magazine founder Ward Barbee passed away Saturday August 5th.
Ward had an instrumental presence and passion for the specialty coffee industry. In his life, Ward breathed, slept, and dreamt coffee. His writings, education, and travels have all helped to benefit the global coffee community. It goes without saying that the scope of his life's ambition can be felt by everyone in the world of specialty coffee - this loss has caused a shock that will ripple out to impact all of us. I speak for everyone at Coffee Fest when I say that we will miss him deeply. Ward was a dear friend, and his passing has left us with a void that will be impossible to fill. We will always carry a picture of him in our hearts and fondly remember Ward with his quirky sense of humor, zest for life, passion for coffee, an electrifying smile, and a stogie out this side of his mouth. Our hearts go out to the entire Fresh Cup team, his friends and family, and the many other lives that were touched by Ward Barbee.
http://img183.imageshack.us/img183/5868/ward1yd6.jpg
Back to top | view poster's profile
Posted by kathrynh on 2006-08-07 14:32:04 Post Subject: Ward Barbee Passes Away
Words cannot express the loss that we have all experienced this past weekend. While vacationing with family in Rome, Fresh Cup magazine founder Ward Barbee passed away Saturday August 5th.
Ward had an instrumental presence and passion for the specialty coffee industry. In his life, Ward breathed, slept, and dreamt coffee. His writings, education, and travels have all helped to benefit the global coffee community. It goes without saying that the scope of his life's ambition can be felt by everyone in the world of specialty coffee - this loss has caused a shock that will ripple out to impact all of us. I speak for everyone at Coffee Fest when I say that we will miss him deeply. Ward was a dear friend, and his passing has left us with a void that will be impossible to fill. We will always carry a picture of him in our hearts and fondly remember Ward with his quirky sense of humor, zest for life, passion for coffee, an electrifying smile, and a stogie out this side of his mouth. Our hearts go out to the entire Fresh Cup team, his friends and family, and the many other lives that were touched by Ward Barbee.
http://img183.imageshack.us/img183/5868/ward1yd6.jpg
Back to top | view poster's profile
View entire thread: America's Test Kitchen tests, well, guess :P
Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
Back to top | view poster's profile
Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
Back to top | view poster's profile
View entire thread: Change Of Regular Coffe Bean In The Eighties?
Posted by alphadog on 2007-01-07 20:19:30 Post Subject: Change Of Regular Coffe Bean In The Eighties?
Hi,
I was hoping some of the experts here could help me out. My mother-in-law asserts that regular coffee "used to taste better and mellower" before the mid-eighties, and that now most regular coffees tend to be more bitter. We're talking regular bargain coffees here, like Maxwell House and Eight O'Clock and the stuff they serve at places like Dunkin Donuts.
Is there anything that changed in the American coffee industry in a generalized way that could account for her observation? Change of bean? Process? Etc...
Thanks.
- alphadog
Back to top | view poster's profile
Posted by alphadog on 2007-01-07 20:19:30 Post Subject: Change Of Regular Coffe Bean In The Eighties?
Hi,
I was hoping some of the experts here could help me out. My mother-in-law asserts that regular coffee "used to taste better and mellower" before the mid-eighties, and that now most regular coffees tend to be more bitter. We're talking regular bargain coffees here, like Maxwell House and Eight O'Clock and the stuff they serve at places like Dunkin Donuts.
Is there anything that changed in the American coffee industry in a generalized way that could account for her observation? Change of bean? Process? Etc...
Thanks.
- alphadog
Back to top | view poster's profile
View entire thread: Hottop Roaster
Posted by ourcoffeebarn on 2005-03-01 19:34:04 Post Subject: Hottop Roaster
Does anyone have any experience with the Hottop roaster? I realize that it is a home roaster but I just ordered 4 of them to carry on my website. They wanted a minimum 10 machine order but Michael at HottopUSA let me just order 4 to start with. It will roast 9oz at a time making it the largest commercial made home roaster on the market. It kind of makes me nervous buying 4 roasters that I haven't tried but the home roasting business is growing fast and I hope they will sell well. I plan to order them 10 at a time if they sell.
Anyway I thought you folks reading and posting in this Coffee Industry Forum may have some experience with it.
Back to top | view poster's profile
Posted by ourcoffeebarn on 2005-03-01 19:34:04 Post Subject: Hottop Roaster
Does anyone have any experience with the Hottop roaster? I realize that it is a home roaster but I just ordered 4 of them to carry on my website. They wanted a minimum 10 machine order but Michael at HottopUSA let me just order 4 to start with. It will roast 9oz at a time making it the largest commercial made home roaster on the market. It kind of makes me nervous buying 4 roasters that I haven't tried but the home roasting business is growing fast and I hope they will sell well. I plan to order them 10 at a time if they sell.
Anyway I thought you folks reading and posting in this Coffee Industry Forum may have some experience with it.
Back to top | view poster's profile
View entire thread: How to find cups and saucers for my cafe?
Posted by Cappy Ccino on 2005-04-22 12:43:26 Post Subject:
Can you give me more specifics about the coffee cups you have in mind. Do you have an idea of what you would like to spend or how many you need? Would you like them imprinted? We'd be happy to do the research for you. Our website shows a number of mugs for the coffee industry, but we have access to 1,000's more. Just click on Mugs at http://www.javatees.com for a sampling of styles. We attended the SCAA show in Seattle this week, and found a number of sources for cups and mugs. We'd love to help out.
Back to top | view poster's profile
Posted by Cappy Ccino on 2005-04-22 12:43:26 Post Subject:
Can you give me more specifics about the coffee cups you have in mind. Do you have an idea of what you would like to spend or how many you need? Would you like them imprinted? We'd be happy to do the research for you. Our website shows a number of mugs for the coffee industry, but we have access to 1,000's more. Just click on Mugs at http://www.javatees.com for a sampling of styles. We attended the SCAA show in Seattle this week, and found a number of sources for cups and mugs. We'd love to help out.
Back to top | view poster's profile
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.
Back to top | view poster's profile
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.
Back to top | view poster's profile
View entire thread: Change Of Regular Coffe Bean In The Eighties?
Posted by ElPugDiablo on 2007-01-08 17:57:00 Post Subject: Re: Change Of Regular Coffe Bean In The Eighties?
Hi,
I was hoping some of the experts here could help me out. My mother-in-law asserts that regular coffee "used to taste better and mellower" before the mid-eighties, and that now most regular coffees tend to be more bitter. We're talking regular bargain coffees here, like Maxwell House and Eight O'Clock and the stuff they serve at places like Dunkin Donuts.
Is there anything that changed in the American coffee industry in a generalized way that could account for her observation? Change of bean? Process? Etc...
Thanks.
- alphadog
I am not sure if I have the whole picture, but this is my understanding of the history of American coffee....back in 1976 and 1977 green beans price went through the roof, peaked over $3 a pound. In order to reduce cost roasters started to put robusta beans into their coffees, initially just a bit, but I think over times they became mostly robusta. So yeah pre-robusta American supermarket coffees were better than current supermarket coffees. Another thing also happened, some roasters mixed in flavors to cover up the bad taste, and started this flavored coffee thing that is still with us today.
Back to top | view poster's profile
Posted by ElPugDiablo on 2007-01-08 17:57:00 Post Subject: Re: Change Of Regular Coffe Bean In The Eighties?
Hi,
I was hoping some of the experts here could help me out. My mother-in-law asserts that regular coffee "used to taste better and mellower" before the mid-eighties, and that now most regular coffees tend to be more bitter. We're talking regular bargain coffees here, like Maxwell House and Eight O'Clock and the stuff they serve at places like Dunkin Donuts.
Is there anything that changed in the American coffee industry in a generalized way that could account for her observation? Change of bean? Process? Etc...
Thanks.
- alphadog
I am not sure if I have the whole picture, but this is my understanding of the history of American coffee....back in 1976 and 1977 green beans price went through the roof, peaked over $3 a pound. In order to reduce cost roasters started to put robusta beans into their coffees, initially just a bit, but I think over times they became mostly robusta. So yeah pre-robusta American supermarket coffees were better than current supermarket coffees. Another thing also happened, some roasters mixed in flavors to cover up the bad taste, and started this flavored coffee thing that is still with us today.
Back to top | view poster's profile
View entire thread: looking for films about coffee
Posted by laura's on 2004-12-01 06:41:32 Post Subject: looking for films about coffee
hi...
i'm from europe and i'm seaking for films about the coffee industry - from the beans to the mug ... i'll be glad for any help!!
Back to top | view poster's profile
Posted by laura's on 2004-12-01 06:41:32 Post Subject: looking for films about coffee
hi...
i'm from europe and i'm seaking for films about the coffee industry - from the beans to the mug ... i'll be glad for any help!!
Back to top | view poster's profile
View entire thread: QUESTION FOR MODERATORS
Posted by coach on 2005-01-12 17:51:08 Post Subject: QUESTION FOR MODERATORS
Does this forum allow someone to advertise their website(related to the coffee industry).
Back to top | view poster's profile
Posted by coach on 2005-01-12 17:51:08 Post Subject: QUESTION FOR MODERATORS
Does this forum allow someone to advertise their website(related to the coffee industry).
Back to top | view poster's profile
View entire thread: Opening Business & Family
Posted by jpscoffee on 2005-01-24 06:47:55 Post Subject:
Beth,
Just curious, why do you ask specifically if others have opened without attending Coffee Fest?
If it is time related, then I would question if you have the time to open a coffeehouse. If it is money related, there are other ways to research the coffee industry.
But either way, it will take either your time or your money. Or both.
Back to top | view poster's profile
Posted by jpscoffee on 2005-01-24 06:47:55 Post Subject:
Beth,
Just curious, why do you ask specifically if others have opened without attending Coffee Fest?
If it is time related, then I would question if you have the time to open a coffeehouse. If it is money related, there are other ways to research the coffee industry.
But either way, it will take either your time or your money. Or both.
Back to top | view poster's profile
View entire thread: CS - supplier lookout
Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
Back to top | view poster's profile
Posted by Rowley on 2005-02-18 11:27:00 Post Subject: green mountain, new lead sales&marketing person
http://home.businesswire.com/portal/sit ... ewsLang=en
February 15, 2005 01:30 PM US Eastern Timezone
Green Mountain Coffee Roasters Announces Change in Sales & Marketing Organization
WATERBURY, Vt.--(BUSINESS WIRE)--Feb. 15, 2005--Green Mountain Coffee Roasters, Inc., (NASDAQ: GMCR) announced today that Daniel R. Martin, Vice President of Sales and Marketing, has accepted the position of President and Chief Executive Officer for R. Twining & Company's North American business. He will be leaving Green Mountain Coffee Roasters effective March 11, 2005.
Martin, who joined the Company in December 2002, has managed sales and marketing teams that produced eight consecutive quarters of increased sales growth, while fulfilling growth initiatives outside the New England market and establishing Green Mountain Coffee Roasters as a stronger national brand.
Robert Stiller, President and CEO of Green Mountain Coffee, said, "Dan has been an asset to this Company and we thank him for the integrity and passion he brought to this organization. All of us wish him success in his new role."
Martin said, "The last couple of years have been fantastic ones for me here at Green Mountain Coffee. The culture, entrepreneurial spirit, and passion to make the world a better place have made my experience here truly outstanding. However, I was approached with a career opportunity that was simply too good to pass up. So, it is with very bittersweet emotions that I share today the news that I will be leaving Green Mountain Coffee next month to pursue the exciting role of President and Chief Executive Officer at R. Twining & Company's North American business."
Green Mountain Coffee Roasters, Inc. is a leader in the specialty coffee industry and offers over 100 coffee selections including estate, certified organic, Fair Trade, signature blends, and flavored coffees that it sells under the Green Mountain Coffee Roasters(R) and Newman's Own(R) Organics brands. While the majority of Green Mountain Coffee's revenue is derived from its wholesale operations, the Company also operates a direct mail business and an e-commerce website (www.GreenMountainCoffee.com) from its Waterbury, Vermont headquarters. Each year the Company contributes at least five percent of its pre-tax profits to support socially responsible initiatives. Based on its performance, Green Mountain Coffee Roasters has been recognized for the past five years as one of Forbes Magazine's "200 Best Small Companies," for the past two years in the top ten on Business Ethics magazine's list of "100 Best Corporate Citizens," and in 2004 as one of the Society of Human Resource Management's "Best Medium Companies to Work for in America."
Contacts
Green Mountain Coffee Roasters, Inc.
Scott McCreary, 800-545-2326 x1329
Back to top | view poster's profile
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 .
Back to top | view poster's profile
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 .
Back to top | view poster's profile
View entire thread: U.K. Coffee Shop Stats
Posted by sabrynne on 2005-04-29 15:02:54 Post Subject: U.K. Coffee Shop Stats
Hello.
I know quite a bit about the US gourmet coffee industry, but I've recently moved to the UK and I was wondering if anyone has run into stats, i.e., average cusomer spend with and without pasteries, profit margins (probably similar to US), what would be considered a resonable rent for a decent high street location, general coffee industry stats, etc. Anything would be a help. I feel pretty foolish but I purchased a coffee shop business plan from a UK consultant and it's just a generic plan with random #s plugged in and no industry stats.
Sabrynne
Back to top | view poster's profile
Posted by sabrynne on 2005-04-29 15:02:54 Post Subject: U.K. Coffee Shop Stats
Hello.
I know quite a bit about the US gourmet coffee industry, but I've recently moved to the UK and I was wondering if anyone has run into stats, i.e., average cusomer spend with and without pasteries, profit margins (probably similar to US), what would be considered a resonable rent for a decent high street location, general coffee industry stats, etc. Anything would be a help. I feel pretty foolish but I purchased a coffee shop business plan from a UK consultant and it's just a generic plan with random #s plugged in and no industry stats.
Sabrynne
Back to top | view poster's profile
View entire thread: Global coffee stocks
Posted by Alun_evans on 2006-03-13 06:16:40 Post Subject: Global coffee stocks
An interesting clip I just stumbled accross- might pay to delve into this with your brokers. I know here quite a number of the origins I deal with are projecting drops in output again this year.
The world's 2006/07 coffee supply and demand are near a balance, although low carryover stocks in producing countries is "very worrisome," the head of the International Coffee Organization (ICO) said on Friday. "Never before have we seen a situation in which producing countries' stocks are at such low levels," Nestor Osorio, executive director of the ICO, told a coffee industry conference on Friday
Back to top | view poster's profile
Posted by Alun_evans on 2006-03-13 06:16:40 Post Subject: Global coffee stocks
An interesting clip I just stumbled accross- might pay to delve into this with your brokers. I know here quite a number of the origins I deal with are projecting drops in output again this year.
The world's 2006/07 coffee supply and demand are near a balance, although low carryover stocks in producing countries is "very worrisome," the head of the International Coffee Organization (ICO) said on Friday. "Never before have we seen a situation in which producing countries' stocks are at such low levels," Nestor Osorio, executive director of the ICO, told a coffee industry conference on Friday
Back to top | view poster's profile
View entire thread: PR: Sound Provisions Gourmet Suppliers Opens in Seattle!
Posted by soundpro on 2007-02-07 14:14:19 Post Subject: PR: Sound Provisions Gourmet Suppliers Opens in Seattle!
Hi, all. I thought I''d go ahead an post our press release. Looking forward to hearing from you!
Warm regards,
Kate LaPoint, managing partner
Seattle, WA—Sound Provisions, Inc. is an all-new gourmet distribution company, supplying coffee shops, restaurants, gourmet retailers and boutique establishments with the highest quality specialty beverages and related products.
Sound Provisions, Inc. is proud to currently offer the following product lines: The Chai Company micro-brewed organic/fair trade liquid chai concentrates, Monin all-natural gourmet flavorings, Astoria espresso machines and grinders, Dr. Smoothie real fruit smoothie concentrates, Mighty Leaf whole leaf tea pouches, Guittard Chocolate sauces, Oral Fixation mints, Blendtec blenders and Voss Artesian water from Norway.
With years of experience in the specialty coffee industry, where quality and sustainability are top-of-mind issues, the owners of Sound Provisions realize that premium coffee is only one step in creating a memorable experience for consumers. And purveyors of high quality specialty coffee know that inferior products can ruin even the best beverage, no matter how well it’s crafted from seed to cup. That’s why Sound Provisions is becoming known for reliable service and exceptional products, from delicious real fruit smoothie mixes, complexly flavorful micro-brewed chai, rich and creamy chocolate sauces and natural, highly concentrated flavoring syrups to elegantly packaged, aromatic whole leaf tea pouches, hip, sexy gourmet mints, and durable, stylish beverage preparation equipment.
By doing business with Sound Provisions, one can rest assured that every product purchased has met or exceeded our exclusive standards for the ultimate quality and style.
Customers may shop online on the company’s cutting-edge, user-friendly website at www.soundprovisions.net or they may call 425.368.2959 (or toll-free 800.632.3134) for a complete catalog.
###
Back to top | view poster's profile
Posted by soundpro on 2007-02-07 14:14:19 Post Subject: PR: Sound Provisions Gourmet Suppliers Opens in Seattle!
Hi, all. I thought I''d go ahead an post our press release. Looking forward to hearing from you!
Warm regards,
Kate LaPoint, managing partner
Seattle, WA—Sound Provisions, Inc. is an all-new gourmet distribution company, supplying coffee shops, restaurants, gourmet retailers and boutique establishments with the highest quality specialty beverages and related products.
Sound Provisions, Inc. is proud to currently offer the following product lines: The Chai Company micro-brewed organic/fair trade liquid chai concentrates, Monin all-natural gourmet flavorings, Astoria espresso machines and grinders, Dr. Smoothie real fruit smoothie concentrates, Mighty Leaf whole leaf tea pouches, Guittard Chocolate sauces, Oral Fixation mints, Blendtec blenders and Voss Artesian water from Norway.
With years of experience in the specialty coffee industry, where quality and sustainability are top-of-mind issues, the owners of Sound Provisions realize that premium coffee is only one step in creating a memorable experience for consumers. And purveyors of high quality specialty coffee know that inferior products can ruin even the best beverage, no matter how well it’s crafted from seed to cup. That’s why Sound Provisions is becoming known for reliable service and exceptional products, from delicious real fruit smoothie mixes, complexly flavorful micro-brewed chai, rich and creamy chocolate sauces and natural, highly concentrated flavoring syrups to elegantly packaged, aromatic whole leaf tea pouches, hip, sexy gourmet mints, and durable, stylish beverage preparation equipment.
By doing business with Sound Provisions, one can rest assured that every product purchased has met or exceeded our exclusive standards for the ultimate quality and style.
Customers may shop online on the company’s cutting-edge, user-friendly website at www.soundprovisions.net or they may call 425.368.2959 (or toll-free 800.632.3134) for a complete catalog.
###
Back to top | view poster's profile
View entire thread: employee evaluations
Posted by Anonymous on 2004-10-09 01:24:35 Post Subject: barista hiring
Hi,
If you are trying to put an employee evaluation form together, let us offer you several tips.
More info can be found in our informational guides, which are available at www.e-importz.com : (Please send a copy of the form to sales@e-importz.com; if you would like to.)
--------------------------------------------------------------------------------
Barista Characteristics
“Baristaâ€
Back to top | view poster's profile
Posted by Anonymous on 2004-10-09 01:24:35 Post Subject: barista hiring
Hi,
If you are trying to put an employee evaluation form together, let us offer you several tips.
More info can be found in our informational guides, which are available at www.e-importz.com : (Please send a copy of the form to sales@e-importz.com; if you would like to.)
--------------------------------------------------------------------------------
Barista Characteristics
“Baristaâ€
Back to top | view poster's profile
View entire thread: Hi Coffee Lovers
Posted by Charlene Hohulin on 2007-01-19 14:47:01 Post Subject:
Hi!
I'm from right up the road from you, and my coffee shop just happens to be for sale. It is in Eureka, Il. but it can be moved anywhere, because I own everything but the building. It can also stay there. You really need to see it. There are some pictures on here now. I believe in the coffee industry category. Charlene Hohulin is my name. I am in Florida for another week, but my daughter is running the shop. Feel free to go take a look, and I will talk to you when I get back. It is the one with the purple espresso neon sign in the front.
Back to top | view poster's profile
Posted by Charlene Hohulin on 2007-01-19 14:47:01 Post Subject:
Hi!
I'm from right up the road from you, and my coffee shop just happens to be for sale. It is in Eureka, Il. but it can be moved anywhere, because I own everything but the building. It can also stay there. You really need to see it. There are some pictures on here now. I believe in the coffee industry category. Charlene Hohulin is my name. I am in Florida for another week, but my daughter is running the shop. Feel free to go take a look, and I will talk to you when I get back. It is the one with the purple espresso neon sign in the front.
Back to top | view poster's profile
View entire thread: Recipes
Posted by Severus on 2005-11-07 16:53:35 Post Subject: Recipes
Hi, this is my first post here. I've been working in the coffee industry since I was 15. I'm now 21, and working in a small coffee house. I plan to open up a cafe' in the next five to ten years. I also have a passion for latte art.
I was wondering if anyone had any good recipes? I've invented a lot of my own through the years, but if anyone has any that they'd like to recommend, I'd appreciate it. I'm always open to trying new things.
I have one here that some of you might enjoy.
"Mocha Upside-Down Latte"
For a 12oz, dispense about two inches of whipped cream. Place lid on and pack in the whipped cream by hitting the bottom of the cup against counter/workspace until even.
Dispense two shots or three tablespoons of Mocha.
Pull a shot of espresso and pour it in, add your steamed milk of choice and watch the chocolate and whipped cream rise to the top!
Back to top | view poster's profile
Posted by Severus on 2005-11-07 16:53:35 Post Subject: Recipes
Hi, this is my first post here. I've been working in the coffee industry since I was 15. I'm now 21, and working in a small coffee house. I plan to open up a cafe' in the next five to ten years. I also have a passion for latte art.
I was wondering if anyone had any good recipes? I've invented a lot of my own through the years, but if anyone has any that they'd like to recommend, I'd appreciate it. I'm always open to trying new things.
I have one here that some of you might enjoy.
"Mocha Upside-Down Latte"
For a 12oz, dispense about two inches of whipped cream. Place lid on and pack in the whipped cream by hitting the bottom of the cup against counter/workspace until even.
Dispense two shots or three tablespoons of Mocha.
Pull a shot of espresso and pour it in, add your steamed milk of choice and watch the chocolate and whipped cream rise to the top!
Back to top | view poster's profile
View entire thread: A study of Indonesia Coffee Industry
Posted by coolblood on 2006-10-04 03:19:16 Post Subject: A study of Indonesia Coffee Industry
hi!
i'm doing a research on the coffee industry in Indonesia, but somehow can't seem to gather enough information....could anyone help me with the below information:
1) production cost of coffee
2) yield of coffee per hectare
3) trade barriers, if any
4) is the sector highly volatile due to changing prices
5) What is the government moving towards to (e.g. increasing volumes of arabicas aggressively)
6) any threats/ opportunities faced by the industry
Really appreciate if anyone could help me on this! Thanks in advance!
Back to top | view poster's profile
Posted by coolblood on 2006-10-04 03:19:16 Post Subject: A study of Indonesia Coffee Industry
hi!
i'm doing a research on the coffee industry in Indonesia, but somehow can't seem to gather enough information....could anyone help me with the below information:
1) production cost of coffee
2) yield of coffee per hectare
3) trade barriers, if any
4) is the sector highly volatile due to changing prices
5) What is the government moving towards to (e.g. increasing volumes of arabicas aggressively)
6) any threats/ opportunities faced by the industry
Really appreciate if anyone could help me on this! Thanks in advance!
Back to top | view poster's profile
View entire thread: Gano Excel Coffee/Ignite Electric
Posted by billagirly on 2007-03-12 09:40:23 Post Subject: Gano Excel Coffee/Ignite Electric
I received an e-mail regarding Gano Excel coffee products/Ignite electric. I have no idea what this is referring to, but I do know that I received the e-mail because I had responded to a CraigsList post months ago about an opportunity in the coffee industry. Apparently the poster and I communicated, because he wrote me an email a couple days ago wondering if I had opened a shop yet, and then proceeded to tell me he has had luck with this company and asked me if I'd like to know more. I said yes, but until he writes back, I was hoping someone around here would know what the heck this company is/does.
Back to top | view poster's profile
Posted by billagirly on 2007-03-12 09:40:23 Post Subject: Gano Excel Coffee/Ignite Electric
I received an e-mail regarding Gano Excel coffee products/Ignite electric. I have no idea what this is referring to, but I do know that I received the e-mail because I had responded to a CraigsList post months ago about an opportunity in the coffee industry. Apparently the poster and I communicated, because he wrote me an email a couple days ago wondering if I had opened a shop yet, and then proceeded to tell me he has had luck with this company and asked me if I'd like to know more. I said yes, but until he writes back, I was hoping someone around here would know what the heck this company is/does.
Back to top | view poster's profile
View entire thread: Grocery Store Coffee Kiosk/cart
Posted by yoopers2 on 2004-04-22 07:20:04 Post Subject: Grocery Store Coffee Kiosk/cart
Hi all,
I am a newly registered member but have been lurking for a few weeks as I investigated the coffee industry. This group seems very similar to a sailing group that I belong to. A ton of very valuable advice, sharing information, humor and freindship.
I have recently found a good opportunity and am in a position timewise and financially to move ahead quickly and am looking for advice and information (sorry I don't have that much advice or information to offer right now in return as I have spent 20 years making paper and my exposure to coffee has been mostly drinking Mochas). I live in a larger midwest city of approximately 200,000. Coffee is starting to grow here (not booming by any means, but growing with about 8 sitdown coffee shops and 3 new drive throughs, and a new roastery).
The downtown area is very alive but unfortunately pretty saturated with about 4 shops (including a new SB) all within walking distance of the business district and the college so I was thinking at taking a different page from the business book and look to duplicate a business model that I have seen on my trips to Seattle and Chicago. It seems that nearly every good size grocery store in those cities has a very active coffee kiosk/cart. There is not a single grocery store around here that has anything other than bad complimentary coffee in 4 oz cups or an automatic type machine that you find in gas stations.
One of the largest stores around is only about 2 miles from my house and is in the process right now of tearing out the video store and they do not have definate plans on what to do with the area. I do not want the entire area as it is quite large but would like to pitch a coffee kiosk to them as they remodel in the next couple weeks or month. The space would be right at the main entrance but still contained within the store so it does not have a separate entrance.
Since I have seen alot of these in larger cities, I was hoping someone could share some key information to help put together a business proposal/plan in the next couple of weeks. It might be a hard sell as it is a new idea in this area but if I had some good reasons of why they work well in other areas it would really help me sell them on the idea. I guess some of what I would be looking for is to answer "what is in it for them": 1) what rent do I pay them? 2) do have have to pay electrical charges for a kiosk? 3) do I offer them a percentage of sales (like 1%)? 4) Do people with coffee in their hands shop longer?? 5)??
I have shopped around on the internet including some of the sites & resources mentioned on this forum for carts/kiosks so I have basic idea of equipment costs and needs. I am hoping the business experience on this site would help me get a quick start. Thanks for any information you can share....I promise future posts won't be so wordy!
Thanks,
Future Midwest Coffee King???
Back to top | view poster's profile
Posted by yoopers2 on 2004-04-22 07:20:04 Post Subject: Grocery Store Coffee Kiosk/cart
Hi all,
I am a newly registered member but have been lurking for a few weeks as I investigated the coffee industry. This group seems very similar to a sailing group that I belong to. A ton of very valuable advice, sharing information, humor and freindship.
I have recently found a good opportunity and am in a position timewise and financially to move ahead quickly and am looking for advice and information (sorry I don't have that much advice or information to offer right now in return as I have spent 20 years making paper and my exposure to coffee has been mostly drinking Mochas). I live in a larger midwest city of approximately 200,000. Coffee is starting to grow here (not booming by any means, but growing with about 8 sitdown coffee shops and 3 new drive throughs, and a new roastery).
The downtown area is very alive but unfortunately pretty saturated with about 4 shops (including a new SB) all within walking distance of the business district and the college so I was thinking at taking a different page from the business book and look to duplicate a business model that I have seen on my trips to Seattle and Chicago. It seems that nearly every good size grocery store in those cities has a very active coffee kiosk/cart. There is not a single grocery store around here that has anything other than bad complimentary coffee in 4 oz cups or an automatic type machine that you find in gas stations.
One of the largest stores around is only about 2 miles from my house and is in the process right now of tearing out the video store and they do not have definate plans on what to do with the area. I do not want the entire area as it is quite large but would like to pitch a coffee kiosk to them as they remodel in the next couple weeks or month. The space would be right at the main entrance but still contained within the store so it does not have a separate entrance.
Since I have seen alot of these in larger cities, I was hoping someone could share some key information to help put together a business proposal/plan in the next couple of weeks. It might be a hard sell as it is a new idea in this area but if I had some good reasons of why they work well in other areas it would really help me sell them on the idea. I guess some of what I would be looking for is to answer "what is in it for them": 1) what rent do I pay them? 2) do have have to pay electrical charges for a kiosk? 3) do I offer them a percentage of sales (like 1%)? 4) Do people with coffee in their hands shop longer?? 5)??
I have shopped around on the internet including some of the sites & resources mentioned on this forum for carts/kiosks so I have basic idea of equipment costs and needs. I am hoping the business experience on this site would help me get a quick start. Thanks for any information you can share....I promise future posts won't be so wordy!
Thanks,
Future Midwest Coffee King???
Back to top | view poster's profile
View entire thread: Blue Mt. Coffee?
Posted by jlyon10 on 2008-01-11 08:42:31 Post Subject: Blue Mt.
This is a good place to start. There are many people from the coffee industry on this site. I would post it in the B2B section. Where is Orange, VA? I am in North Carolina.
Back to top | view poster's profile
Posted by jlyon10 on 2008-01-11 08:42:31 Post Subject: Blue Mt.
This is a good place to start. There are many people from the coffee industry on this site. I would post it in the B2B section. Where is Orange, VA? I am in North Carolina.
Back to top | view poster's profile
View entire thread: south african coffee culture
Posted by cindy on 2008-04-12 04:25:17 Post Subject: south african coffee culture
now, without being too nasty. south africans have sooo much to learn about coffee its scary!
now, i have a large setup at the moment. its a restuarant and bar. but ive been involved in the coffee industry for just over 3 years now, and i have managed to add the roastery to the establishment, and its been more than successfull. what does get to me (and this incident happened less than 2 hours ago) is a young couple that came and sat down outside, and it was just a bit chilli this morning and they took the coffee menu and randomly chose 2 single espressos (i think its becuase its the cheapest on the menu). i made it, sent it out and the cocky little boy came inside and started throwing tantrums about how shit the coffee is because its so small, and its so strong and theres no milk in it and how is he suppose to drink it, and why do i give him a glass of water with it instead of a mini milk jug, after which he asked me where he can go to find a decent cup of coffee.
now, if there are any south africans on this forum. PLEASE, take a read through this site, you will spare yourself the embarresment when commenting on coffee and also, you will make life for people such as myself alot more pleasant.
PLEASE, DO NOT compare speciality coffee to WIMPY COFFEE (a fast food chain in south africa who specialize in take aways and breakfasts)
DO NOT, call speciality coffee "MOER KOFFIE"
and DO NOT make up names or try and use the wimpy names to order coffee at an independant espresso bar or coffee shop.
not only does it tick off the barista, it just shows that people heard the name CREAM-O-CINO somewhere, and they reckon its just got to be something good becuase its not a word you use everyday!
i have mentioned on a previous post (instant cappucino) what a definition of a coffee shop in south africa was all about, but for those of you who didnt here it goes again.
this happens in a lot of small towns, bored housewives come up with the idea that she would be able to open a coffee shop. so what does she do?
she goes to a department store, buys a perculator on a sale and then pushes realy cheap rubbish coffee through it, tops it with whipped cream from a tin and calls it a cappucino. and dont you dare try and teach them otherwise. you are wasting your time. ive even had the misfortune of ordering a regular coffee from a restaurant, and getting a cup of black, instant napalm resembling fluids which they claim to be coffee.
honestly people! you are not helping the south african situation at all!
on the other hand, there are a few franchised speciality coffee bars that have popped up over the last couple of years, and i have to congratulate and thank those of you who are responsible for it. the fact that you were able to last this long without bursting a main artiry and stabbing people in the face with the blunt end of a wooden spoon is nothing less than amazing! whenever im away from town i stock my system with a few shots until i reach the other side or see at least one of the more decent places (i wont mention names but you know exactly who you are).
please people, make sure of your facts before you start critisizing!
its a pain for us. your ignorant comments wont change the taste of the coffee, espresso will be made in the same way tomoro as it was today, and unless you have a recipe for the made up names, keep them to yourself.
thanks to all
a very numb feeling little coffee person.....me
Back to top | view poster's profile
Posted by cindy on 2008-04-12 04:25:17 Post Subject: south african coffee culture
now, without being too nasty. south africans have sooo much to learn about coffee its scary!
now, i have a large setup at the moment. its a restuarant and bar. but ive been involved in the coffee industry for just over 3 years now, and i have managed to add the roastery to the establishment, and its been more than successfull. what does get to me (and this incident happened less than 2 hours ago) is a young couple that came and sat down outside, and it was just a bit chilli this morning and they took the coffee menu and randomly chose 2 single espressos (i think its becuase its the cheapest on the menu). i made it, sent it out and the cocky little boy came inside and started throwing tantrums about how shit the coffee is because its so small, and its so strong and theres no milk in it and how is he suppose to drink it, and why do i give him a glass of water with it instead of a mini milk jug, after which he asked me where he can go to find a decent cup of coffee.
now, if there are any south africans on this forum. PLEASE, take a read through this site, you will spare yourself the embarresment when commenting on coffee and also, you will make life for people such as myself alot more pleasant.
PLEASE, DO NOT compare speciality coffee to WIMPY COFFEE (a fast food chain in south africa who specialize in take aways and breakfasts)
DO NOT, call speciality coffee "MOER KOFFIE"
and DO NOT make up names or try and use the wimpy names to order coffee at an independant espresso bar or coffee shop.
not only does it tick off the barista, it just shows that people heard the name CREAM-O-CINO somewhere, and they reckon its just got to be something good becuase its not a word you use everyday!
i have mentioned on a previous post (instant cappucino) what a definition of a coffee shop in south africa was all about, but for those of you who didnt here it goes again.
this happens in a lot of small towns, bored housewives come up with the idea that she would be able to open a coffee shop. so what does she do?
she goes to a department store, buys a perculator on a sale and then pushes realy cheap rubbish coffee through it, tops it with whipped cream from a tin and calls it a cappucino. and dont you dare try and teach them otherwise. you are wasting your time. ive even had the misfortune of ordering a regular coffee from a restaurant, and getting a cup of black, instant napalm resembling fluids which they claim to be coffee.
honestly people! you are not helping the south african situation at all!
on the other hand, there are a few franchised speciality coffee bars that have popped up over the last couple of years, and i have to congratulate and thank those of you who are responsible for it. the fact that you were able to last this long without bursting a main artiry and stabbing people in the face with the blunt end of a wooden spoon is nothing less than amazing! whenever im away from town i stock my system with a few shots until i reach the other side or see at least one of the more decent places (i wont mention names but you know exactly who you are).
please people, make sure of your facts before you start critisizing!
its a pain for us. your ignorant comments wont change the taste of the coffee, espresso will be made in the same way tomoro as it was today, and unless you have a recipe for the made up names, keep them to yourself.
thanks to all
a very numb feeling little coffee person.....me
Back to top | view poster's profile
View entire thread: competitive strategies in coffee industry
Posted by imonlyfamous on 2007-01-08 19:19:56 Post Subject:
Wow, your post sounds like an essay prompt!
I'd suggest going another level deeper than "coffee industry," because (as already pointed out in the above post) there are a variety of fields within the industry that all operate differently. If you are using this to answer an essay prompt, it'd probably be easiest if you looked at beans on a global scale and how large companies acquire them and their relationships to foreign governments.
Back to top | view poster's profile
Posted by imonlyfamous on 2007-01-08 19:19:56 Post Subject:
Wow, your post sounds like an essay prompt!
I'd suggest going another level deeper than "coffee industry," because (as already pointed out in the above post) there are a variety of fields within the industry that all operate differently. If you are using this to answer an essay prompt, it'd probably be easiest if you looked at beans on a global scale and how large companies acquire them and their relationships to foreign governments.
Back to top | view poster's profile
View entire thread: Cafe Ala Carte Franchise
Posted by CoffeeLover on 2003-08-11 14:11:15 Post Subject:
This topic is fine in the Coffee Industry forum. But you must register and post under your name.
Back to top | view poster's profile
Posted by CoffeeLover on 2003-08-11 14:11:15 Post Subject:
This topic is fine in the Coffee Industry forum. But you must register and post under your name.
Back to top | view poster's profile
View entire thread: competitive strategies in coffee industry
Posted by cafemakers on 2007-01-08 10:44:57 Post Subject:
I think that you'll need to be more specific in order to get an answer with any meaning. For example, you say "coffee industry," do you mean growing, processing, roasting, retailing (out of home consumption or in-home) or something else? By competitive strategies, do you mean by a specific company or some group?
Also, what do you mean by "human resources?" More definition will be helpful here, as well.
Write back with more detail and I believe that you will receive better responses... it is also helpful to include the reason "why" you are requesting the information.
Best,
Andrew
Back to top | view poster's profile
Posted by cafemakers on 2007-01-08 10:44:57 Post Subject:
I think that you'll need to be more specific in order to get an answer with any meaning. For example, you say "coffee industry," do you mean growing, processing, roasting, retailing (out of home consumption or in-home) or something else? By competitive strategies, do you mean by a specific company or some group?
Also, what do you mean by "human resources?" More definition will be helpful here, as well.
Write back with more detail and I believe that you will receive better responses... it is also helpful to include the reason "why" you are requesting the information.
Best,
Andrew
Back to top | view poster's profile
View entire thread: Coffee online trend
Posted by Dragon000 on 2004-10-18 20:16:38 Post Subject: Coffee online trend
Hi, I want to know the coffee online trend...
besides the brand name promotion and services promotion, what else can internet do for coffee industry?
and how would I plan to develop internet for a coffee shop if the trend appears to be profitable?
Back to top | view poster's profile
Posted by Dragon000 on 2004-10-18 20:16:38 Post Subject: Coffee online trend
Hi, I want to know the coffee online trend...
besides the brand name promotion and services promotion, what else can internet do for coffee industry?
and how would I plan to develop internet for a coffee shop if the trend appears to be profitable?
Back to top | view poster's profile
View entire thread: "Java" became synonym for coffee
Posted by Alun_evans on 2004-03-18 07:10:45 Post Subject:
According to legend it comes from the 17th century. At that time the Dutch East Indies was the powerhouse of coffee production for most of Europe (which was the world at thahe 20th century time!). In the 20th century the fledging US coffee industry (the Hill bros, Folgers, Arbuckles etc) all siezed on 'Java' because of the mystique associated with the name. Thus the word has become somewhat synonomous with coffee. I guess its like the Brits with their 'cup of char'!
Back to top | view poster's profile
Posted by Alun_evans on 2004-03-18 07:10:45 Post Subject:
According to legend it comes from the 17th century. At that time the Dutch East Indies was the powerhouse of coffee production for most of Europe (which was the world at thahe 20th century time!). In the 20th century the fledging US coffee industry (the Hill bros, Folgers, Arbuckles etc) all siezed on 'Java' because of the mystique associated with the name. Thus the word has become somewhat synonomous with coffee. I guess its like the Brits with their 'cup of char'!
Back to top | view poster's profile
View entire thread: Looking for information for school.
Posted by collegegirl on 2004-05-24 11:49:11 Post Subject: Looking for information for school.
Hi, I am a student finishing up and we are running a fictious coffee/deli shop. If anyone is an owner, what typ of issues do you face and what are your competitor's like? Do you see the coffee industry continuing to grow. If anyone has any fun facts it would be very helpful.
Thanks!!
Back to top | view poster's profile
Posted by collegegirl on 2004-05-24 11:49:11 Post Subject: Looking for information for school.
Hi, I am a student finishing up and we are running a fictious coffee/deli shop. If anyone is an owner, what typ of issues do you face and what are your competitor's like? Do you see the coffee industry continuing to grow. If anyone has any fun facts it would be very helpful.
Thanks!!
Back to top | view poster's profile
View entire thread: changing a job?
Posted by muzoon on 2007-04-23 02:40:48 Post Subject: changing a job?
hi coffee people,
i´am working in a small café chain as barista trainer and coffee roaster.
i have been offered a new job at another bigger company as barista trainer and coffee roaster.
my problem or question is what about ethics in coffee industry or in indutries where everybody knows everybody???
is it OK if one person leaves one company and goes to another, in proffessional sense... ???
Thanks in advance,
Back to top | view poster's profile
Posted by muzoon on 2007-04-23 02:40:48 Post Subject: changing a job?
hi coffee people,
i´am working in a small café chain as barista trainer and coffee roaster.
i have been offered a new job at another bigger company as barista trainer and coffee roaster.
my problem or question is what about ethics in coffee industry or in indutries where everybody knows everybody???
is it OK if one person leaves one company and goes to another, in proffessional sense... ???
Thanks in advance,
Back to top | view poster's profile
View entire thread: Where to start?
Posted by Ilovecoffee on 2007-12-28 11:24:09 Post Subject: Where to start?
Hi... i am new to the forum... i am 19 from malaysia.. i seen a malaysian here before..
anyway... i am still new to the coffee industry and would like to start by making my own coffee of course.. my question is where should i start?
i thought of getting myself a french press since i could only afford it? is that the best way? what other things do i need besides the french press? i cant afford a espresso machine..
i would be thankful for all the answers..
Back to top | view poster's profile
Posted by Ilovecoffee on 2007-12-28 11:24:09 Post Subject: Where to start?
Hi... i am new to the forum... i am 19 from malaysia.. i seen a malaysian here before..
anyway... i am still new to the coffee industry and would like to start by making my own coffee of course.. my question is where should i start?
i thought of getting myself a french press since i could only afford it? is that the best way? what other things do i need besides the french press? i cant afford a espresso machine..
i would be thankful for all the answers..
Back to top | view poster's profile
View entire thread: Start-up consulting costs
Posted by HotCups on 2008-09-04 12:39:35 Post Subject: Start-up consulting costs
Hello all! I discovered this site a few weeks ago but never got around to joining until today; this is my inaugural post! I am very interested in starting my own drive-thru espresso stand here in beautiful sunny Florida. I can''t even begin to estimate the amount of time I have spent researching the specialty coffee business and I am about to start working on a business plan.
That being said, through reading various materials on things to do before you dive into business, it has come to my attention that many people recommend hiring a consultant for essentially all parts of the business BEFORE ever opening the doors. These include attorneys, accountants, architects, insurance agents, designers, HR specialists, as well as various coffee industry consultants.
My question is basically if you experienced owners agree with these statements. I agree that ideally it would be a wise investment, but considering all the other start up costs (equipment, building, software, etc.) I am just not sure.
Any tips?
Back to top | view poster's profile
Posted by HotCups on 2008-09-04 12:39:35 Post Subject: Start-up consulting costs
Hello all! I discovered this site a few weeks ago but never got around to joining until today; this is my inaugural post! I am very interested in starting my own drive-thru espresso stand here in beautiful sunny Florida. I can''t even begin to estimate the amount of time I have spent researching the specialty coffee business and I am about to start working on a business plan.
That being said, through reading various materials on things to do before you dive into business, it has come to my attention that many people recommend hiring a consultant for essentially all parts of the business BEFORE ever opening the doors. These include attorneys, accountants, architects, insurance agents, designers, HR specialists, as well as various coffee industry consultants.
My question is basically if you experienced owners agree with these statements. I agree that ideally it would be a wise investment, but considering all the other start up costs (equipment, building, software, etc.) I am just not sure.
Any tips?
Back to top | view poster's profile
View entire thread: SCAA 17th annual conference & exhibition
Posted by Rowley on 2005-04-13 22:47:06 Post Subject: SCAA 17th annual conference & exhibition
S.C.A.A. Seattle conference; April 16th - 18th
Yahoo! Press Release.
The SCAA has been doing this conference for years, and it is probably the confreence that anyone interested in the specialty coffee industry should attend.
Unfortunatly the founders of coffeeForums.com have far too much work on our hands to be able to attend.
I would like some of the forum members that are planning on going to give us a recap once they get back, it'll be a good read for those of us that couldn't go, and for those that are interesting in attending future SCAA events.
Back to top | view poster's profile
Posted by Rowley on 2005-04-13 22:47:06 Post Subject: SCAA 17th annual conference & exhibition
S.C.A.A. Seattle conference; April 16th - 18th
Yahoo! Press Release.
The SCAA has been doing this conference for years, and it is probably the confreence that anyone interested in the specialty coffee industry should attend.
Unfortunatly the founders of coffeeForums.com have far too much work on our hands to be able to attend.
I would like some of the forum members that are planning on going to give us a recap once they get back, it'll be a good read for those of us that couldn't go, and for those that are interesting in attending future SCAA events.
Back to top | view poster's profile
View entire thread: SCAA 17th annual conference & exhibition
Posted by Cappy Ccino on 2005-04-22 13:04:05 Post Subject:
We attended Monday for the first time. We found it to be a fantastic resource for our website which provides promotional items and other things for the coffee industry. We were looking for a local coffee roaster
with coffee we liked and willing to drop ship. We found them! We were looking for resources for cups and mugs, found many new & unique designs that we will be adding to our site soon. Also and yummy soft biscotti company that will drop ship as well. All in all, a lot of fun, very informative and worth the price of admission!
P.S...it was great fun sampling all of the products, too!
Back to top | view poster's profile
Posted by Cappy Ccino on 2005-04-22 13:04:05 Post Subject:
We attended Monday for the first time. We found it to be a fantastic resource for our website which provides promotional items and other things for the coffee industry. We were looking for a local coffee roaster
with coffee we liked and willing to drop ship. We found them! We were looking for resources for cups and mugs, found many new & unique designs that we will be adding to our site soon. Also and yummy soft biscotti company that will drop ship as well. All in all, a lot of fun, very informative and worth the price of admission!
P.S...it was great fun sampling all of the products, too!
Back to top | view poster's profile
View entire thread: Trendy Coffee Industry
Posted by Rowley on 2003-11-11 08:53:55 Post Subject: Trendy Coffee Industry
fortwayne.com has a lengthy article about how trendy coffee has become amongst the United States' youth. An Interesting article that delves deeply into the 'new' culture that is begining to drive the coffee industry.
Back to top | view poster's profile
Posted by Rowley on 2003-11-11 08:53:55 Post Subject: Trendy Coffee Industry
fortwayne.com has a lengthy article about how trendy coffee has become amongst the United States' youth. An Interesting article that delves deeply into the 'new' culture that is begining to drive the coffee industry.
Back to top | view poster's profile
View entire thread: 2-5 lb roasters
Posted by Java Jim on 2008-10-16 18:10:30 Post Subject:
Add Ambex Roasters to the list
http://www.ambexroasters.com/pages/ym2.jsp
Their YM-2 roasts up to five pounds.
Coffeeexpert forgot to mention one of the top selling coffee roaster manufacturers in the specialty coffee industry. How embarrasing for a person that calls themselves an expert
Jim
Back to top | view poster's profile
Posted by Java Jim on 2008-10-16 18:10:30 Post Subject:
Add Ambex Roasters to the list
http://www.ambexroasters.com/pages/ym2.jsp
Their YM-2 roasts up to five pounds.
Coffeeexpert forgot to mention one of the top selling coffee roaster manufacturers in the specialty coffee industry. How embarrasing for a person that calls themselves an expert
Jim
Back to top | view poster's profile
View entire thread: Coffee Industry Marketing
Posted by keys00 on 2005-05-16 17:03:40 Post Subject: Coffee Industry Marketing
I am looking to obtain data on the expected future of the coffee industry, particularly as it pertains to coffee brewing equipment. For example, is the coffee industry expected to grow or shrink at a certain rate? Is there anyone that knows of resources that would provide information regarding this? I am trying to develop a marketing plan that will require this information, but lack a good source.
Any help is certainly appreciated.
Back to top | view poster's profile
Posted by keys00 on 2005-05-16 17:03:40 Post Subject: Coffee Industry Marketing
I am looking to obtain data on the expected future of the coffee industry, particularly as it pertains to coffee brewing equipment. For example, is the coffee industry expected to grow or shrink at a certain rate? Is there anyone that knows of resources that would provide information regarding this? I am trying to develop a marketing plan that will require this information, but lack a good source.
Any help is certainly appreciated.
Back to top | view poster's profile
View entire thread: promotional items - like clip art, large display items
Posted by RadarRick on 2004-10-08 09:00:46 Post Subject: promotional items - like clip art, large display items
Good Morning,
I am curious about promotional items that may be available to our industry.
For example....are there any web pages with any clip art (coffee, espresso, cafe's, bakery, cold drinks, etc.) via the internet?
I have seen at a few cafes/shops very large pottery (?) coffee cups that they used to display other items inside the cup. One coffee cup was about 3 feet in diameter and 2 feet tall and had the letters (Roman Numerals) K O I E and a logo on the side of the cup. I believe it has Japanese roots.
I have also seen several cups that were about 12 -14 inches in diameter and about 10 inches tall. They cups appeared to be display pieces used for gift baskets, etc. Not sure if they were made of pottery, porcelain, or other materials (they were not made of paper or styrofoam). Who sells these large items?
What about other very large items for the espresso, coffee industry? I am trying to locate a very large 'costume' for a person to wear that looks like a coffee cup, a coffee bean or other coffee related costumes.
What about a 'hot air balloon' style but using a fan and cold air balloon displaying a coffee cup or old fashion espresso pot? These usually sit on top of buildings or in front of the business near the frontage road.
As you can see I am looking for these items for promotional use...I just need resourses. I am sure that the coffeefest will have many of these items....I will be unable to attend, maybe (please) someone can find out who sells or makes these type of items and post them here.
RadarRick
Back to top | view poster's profile
Posted by RadarRick on 2004-10-08 09:00:46 Post Subject: promotional items - like clip art, large display items
Good Morning,
I am curious about promotional items that may be available to our industry.
For example....are there any web pages with any clip art (coffee, espresso, cafe's, bakery, cold drinks, etc.) via the internet?
I have seen at a few cafes/shops very large pottery (?) coffee cups that they used to display other items inside the cup. One coffee cup was about 3 feet in diameter and 2 feet tall and had the letters (Roman Numerals) K O I E and a logo on the side of the cup. I believe it has Japanese roots.
I have also seen several cups that were about 12 -14 inches in diameter and about 10 inches tall. They cups appeared to be display pieces used for gift baskets, etc. Not sure if they were made of pottery, porcelain, or other materials (they were not made of paper or styrofoam). Who sells these large items?
What about other very large items for the espresso, coffee industry? I am trying to locate a very large 'costume' for a person to wear that looks like a coffee cup, a coffee bean or other coffee related costumes.
What about a 'hot air balloon' style but using a fan and cold air balloon displaying a coffee cup or old fashion espresso pot? These usually sit on top of buildings or in front of the business near the frontage road.
As you can see I am looking for these items for promotional use...I just need resourses. I am sure that the coffeefest will have many of these items....I will be unable to attend, maybe (please) someone can find out who sells or makes these type of items and post them here.
RadarRick
Back to top | view poster's profile
View entire thread: SCAA 17th annual conference & exhibition
Posted by bluecoffee on 2005-04-15 21:17:55 Post Subject:
wishing be there!!!!!!!
But if someone is there and wants to share the experience, I'll be very happy. Especialty the WBC tell us about it!!!! I was searching the last competition (some video) but it was imposible. I know the competitor have to make 4 espressos, 4 capuccinos, 4 cold drinks in 15 minutes, original, clean, very fast and take care about details. Very nice experience!
And all the coffee industry is there so wow is a big deal be there. And now when the prices are high, the producer have more enthusiasm to continue the growing and of course this is a benefit for the people who work in the farms. I have to say coffee is not only a beautiful art latte is history, is a lot of people involve in the process and is a passion.
So good luck for all the people who are participating in the SCAA 2005!!!!!
Back to top | view poster's profile
Posted by bluecoffee on 2005-04-15 21:17:55 Post Subject:
wishing be there!!!!!!!
But if someone is there and wants to share the experience, I'll be very happy. Especialty the WBC tell us about it!!!! I was searching the last competition (some video) but it was imposible. I know the competitor have to make 4 espressos, 4 capuccinos, 4 cold drinks in 15 minutes, original, clean, very fast and take care about details. Very nice experience!
And all the coffee industry is there so wow is a big deal be there. And now when the prices are high, the producer have more enthusiasm to continue the growing and of course this is a benefit for the people who work in the farms. I have to say coffee is not only a beautiful art latte is history, is a lot of people involve in the process and is a passion.
So good luck for all the people who are participating in the SCAA 2005!!!!!
Back to top | view poster's profile
View entire thread: alot of coffee questions!
Posted by montejo on 2005-03-10 16:33:50 Post Subject: alot of coffee questions!
Hi, After running into this site, I thought maybe someone can help. I know almost nothing about the coffee industry except that we (family) own a coffee farm in the highlands of Guatemala. My interest in my own coffee came suddenly, only a few days ago. So, my questions are, do I need a business license to sell my own coffee online? Also how do I find out what price to sell green coffee by the lb? Anyone??
Back to top | view poster's profile
Posted by montejo on 2005-03-10 16:33:50 Post Subject: alot of coffee questions!
Hi, After running into this site, I thought maybe someone can help. I know almost nothing about the coffee industry except that we (family) own a coffee farm in the highlands of Guatemala. My interest in my own coffee came suddenly, only a few days ago. So, my questions are, do I need a business license to sell my own coffee online? Also how do I find out what price to sell green coffee by the lb? Anyone??
Back to top | view poster's profile
View entire thread: Coffee conventions
Posted by cafemakers on 2005-11-25 13:05:37 Post Subject:
You can find a calendar of upcoming events for the coffee industry on the SCAA website, here: http://www.scaa.org/calendar_November_2005.asp
Back to top | view poster's profile
Posted by cafemakers on 2005-11-25 13:05:37 Post Subject:
You can find a calendar of upcoming events for the coffee industry on the SCAA website, here: http://www.scaa.org/calendar_November_2005.asp
Back to top | view poster's profile
View entire thread: Gourmet Cofee from Honduras
Posted by CoffeeLover on 2003-11-01 12:57:58 Post Subject:
Thank you for coming to Coffee Forums
Please tell us about yourself and your experience in the coffee industry. Many of the people here like to get more comfortable with the people who post by offering more details and communicating in other threads also
Feel free to get comfortable and post around here. Maybe we will do a review of your coffee.
Users here, if you've given Honduras Gourmet a try how did you enjoy it?
Back to top | view poster's profile
Posted by CoffeeLover on 2003-11-01 12:57:58 Post Subject:
Thank you for coming to Coffee Forums
Please tell us about yourself and your experience in the coffee industry. Many of the people here like to get more comfortable with the people who post by offering more details and communicating in other threads also
Feel free to get comfortable and post around here. Maybe we will do a review of your coffee.
Users here, if you've given Honduras Gourmet a try how did you enjoy it?
Back to top | view poster's profile
View entire thread: will pay finders fee
Posted by carreli7 on 2004-06-30 00:10:41 Post Subject: will pay finders fee
We are seeking funding for our business venture that has to do with the coffee industry. We will pay $5000 to the person who helps us secure funding through an investor. We can provide a detailed business plan and all necessary information.
we are seeking $67,500.
please email me at carreli@hotmail.com for further information.
Back to top | view poster's profile
Posted by carreli7 on 2004-06-30 00:10:41 Post Subject: will pay finders fee
We are seeking funding for our business venture that has to do with the coffee industry. We will pay $5000 to the person who helps us secure funding through an investor. We can provide a detailed business plan and all necessary information.
we are seeking $67,500.
please email me at carreli@hotmail.com for further information.
Back to top | view poster's profile
View entire thread: Recipes for Specialty Coffee for Vending Machine
Posted by vladlen60 on 2005-03-19 17:18:27 Post Subject: Recipes for Specialty Coffee for Vending Machine
Hi everyone!
I'm looking for good recipe of Espresso specialty Coffee which can be used with Vending Machines (means I'll be using mostly powder ingredients but the coffee will be beans and fresh ground only!).
I'm new in this forum as well as in coffee industry I'd would be greatly appreciate any help!
Thanks in advance,
Back to top | view poster's profile
Posted by vladlen60 on 2005-03-19 17:18:27 Post Subject: Recipes for Specialty Coffee for Vending Machine
Hi everyone!
I'm looking for good recipe of Espresso specialty Coffee which can be used with Vending Machines (means I'll be using mostly powder ingredients but the coffee will be beans and fresh ground only!).
I'm new in this forum as well as in coffee industry
I'd would be greatly appreciate any help!Thanks in advance,
Back to top | view poster's profile
View entire thread: Frappuccino VS. Ice Blended
Posted by Rowley on 2003-11-20 11:28:59 Post Subject: Frappuccino VS. Ice Blended
Just like the fast food franchises and their "Big Mark" "Whopp-R" "Burger Star" tradmarked names for their sandwiches. So does the coffee industry with specialized drinks.
So, which is the correct or your preferred terminology?
Back to top | view poster's profile
Posted by Rowley on 2003-11-20 11:28:59 Post Subject: Frappuccino VS. Ice Blended
Just like the fast food franchises and their "Big Mark" "Whopp-R" "Burger Star" tradmarked names for their sandwiches. So does the coffee industry with specialized drinks.
So, which is the correct or your preferred terminology?
Back to top | view poster's profile
View entire thread: Oh dear... another newbie with another story...
Posted by Intimici on 2006-04-04 19:38:47 Post Subject:
Hi Topher, thanks for being the first to reply... i've also sent you a pm. How long have you been in the coffee industry for?
Back to top | view poster's profile
Posted by Intimici on 2006-04-04 19:38:47 Post Subject:
Hi Topher, thanks for being the first to reply... i've also sent you a pm. How long have you been in the coffee industry for?
Back to top | view poster's profile
View entire thread: Gourmet Cofee from Honduras
Posted by Honduras_Gourmet on 2003-11-01 16:02:41 Post Subject: Coffee Experience and Free samples
Hi, thank you for your welcome message.
My experience with coffee is 5 years in the growing and harvest proccess, roasting and packing and comercialization of coffee.
However, the family founders of the company have more than 18 years of experience in the coffee industry.
We own the farms in Honduras, where coffee is Shade-Grown. It is also a Single Origin coffee, which means it comes from the same land, guaranteeing the quality over time of the beans.
We started in Honduras in 1984, where we began exporting green coffee beans to Europe, as we still do today. In the mid-90's we introduced our packaged brands to the gourmet market in Honduras, having success locally and Unexpectadely internationally, when tourist (most of them from the USA) tried the coffee.
In 2002 we opened our roasting and packing plant in Houston as well as our website.
If any coffee lover would like a free samples please send us an e-mail to: sales@copantrade.com and we would be happy do send them promptly,
Thank you again
Back to top | view poster's profile
Posted by Honduras_Gourmet on 2003-11-01 16:02:41 Post Subject: Coffee Experience and Free samples
Hi, thank you for your welcome message.
My experience with coffee is 5 years in the growing and harvest proccess, roasting and packing and comercialization of coffee.
However, the family founders of the company have more than 18 years of experience in the coffee industry.
We own the farms in Honduras, where coffee is Shade-Grown. It is also a Single Origin coffee, which means it comes from the same land, guaranteeing the quality over time of the beans.
We started in Honduras in 1984, where we began exporting green coffee beans to Europe, as we still do today. In the mid-90's we introduced our packaged brands to the gourmet market in Honduras, having success locally and Unexpectadely internationally, when tourist (most of them from the USA) tried the coffee.
In 2002 we opened our roasting and packing plant in Houston as well as our website.
If any coffee lover would like a free samples please send us an e-mail to: sales@copantrade.com and we would be happy do send them promptly,
Thank you again
Back to top | view poster's profile
View entire thread: How do I know if my water filter is too much!
Posted by paulys on 2006-03-28 20:44:57 Post Subject:
here's a company i met at coffeefest. they make water filter systems and focus on the coffee industry. i heard good things about them from other people, other than that i don't have too much experience with them; although they offer an interesting service. you send them a sample of your water and they give you an evaluation of it for free. (then of course they try to sell you one of their systems.)
http://www.cirqua.com/
if not them, i would look for a water testing company in your area or online to do the same service. usually it's a small fee (couple hundred bucks).
Back to top | view poster's profile
Posted by paulys on 2006-03-28 20:44:57 Post Subject:
here's a company i met at coffeefest. they make water filter systems and focus on the coffee industry. i heard good things about them from other people, other than that i don't have too much experience with them; although they offer an interesting service. you send them a sample of your water and they give you an evaluation of it for free. (then of course they try to sell you one of their systems.)
http://www.cirqua.com/
if not them, i would look for a water testing company in your area or online to do the same service. usually it's a small fee (couple hundred bucks).
Back to top | view poster's profile
View entire thread: ?
Posted by racky on 2008-06-24 07:02:39 Post Subject:
don't worry...I have been found in coffee industry for years but i always used to old type machines.This machine is different a little bit .I just don't know target to greek and italian people to which type of coffee blend.
Back to top | view poster's profile
Posted by racky on 2008-06-24 07:02:39 Post Subject:
don't worry...I have been found in coffee industry for years but i always used to old type machines.This machine is different a little bit .I just don't know target to greek and italian people to which type of coffee blend.
Back to top | view poster's profile
View entire thread: Part Time or Full Time (and other questions)
Posted by cafemakers on 2005-03-15 21:42:09 Post Subject:
HV is right here, it is much easier to teach someone how to make coffee than it is to teach them how to make money. From tuck drivers to preachers and business executives to pilots, those customers whose businesses I have seen thrive over the past years all have only one thing in common, a sharp business acumen.
The label "experience" is misplaced on a lot of things in the retail coffee industry, but I believe most inappropriately on what is truly "history" and "seniority." Ethiopia is arguably the origin of man's history with coffee; now there's some REAL coffee experience - that's why they dominate the market.
Now, back to your questions:
1) Being financially independent would certainly help; you may just be right with your calculations as it can be extremely difficult to support yourself solely on your new venture depending on your financial requirements. Each situation is of course different, but my recommendation is that you favor your own presence at the site in your calculations until you are able to develop a full time manager when the business is self-sustaining. I always favor being closely involved in my investments.
2) Yep. Cool, eh?
3) I recommend that you develop 5 scenarios between .2% and 2% capture rate and develop your action plan for each. The 1% figure is certainly reasonable, but you should prepare for the extremes based on your effectiveness in execution and any of a number of real-world factors, such as the competition you mentioned.
Keep up with that planning and you'll be in fine shape, since otherwise your planning will indicate that you should not start the business in the first place. Isn't it nice how that works?
Best of success,
Andrew
Back to top | view poster's profile
Posted by cafemakers on 2005-03-15 21:42:09 Post Subject:
HV is right here, it is much easier to teach someone how to make coffee than it is to teach them how to make money. From tuck drivers to preachers and business executives to pilots, those customers whose businesses I have seen thrive over the past years all have only one thing in common, a sharp business acumen.
The label "experience" is misplaced on a lot of things in the retail coffee industry, but I believe most inappropriately on what is truly "history" and "seniority." Ethiopia is arguably the origin of man's history with coffee; now there's some REAL coffee experience - that's why they dominate the market.
Now, back to your questions:
1) Being financially independent would certainly help; you may just be right with your calculations as it can be extremely difficult to support yourself solely on your new venture depending on your financial requirements. Each situation is of course different, but my recommendation is that you favor your own presence at the site in your calculations until you are able to develop a full time manager when the business is self-sustaining. I always favor being closely involved in my investments.
2) Yep. Cool, eh?
3) I recommend that you develop 5 scenarios between .2% and 2% capture rate and develop your action plan for each. The 1% figure is certainly reasonable, but you should prepare for the extremes based on your effectiveness in execution and any of a number of real-world factors, such as the competition you mentioned.
Keep up with that planning and you'll be in fine shape, since otherwise your planning will indicate that you should not start the business in the first place. Isn't it nice how that works?
Best of success,
Andrew
Back to top | view poster's profile
View entire thread: Roaster Training
Posted by mahalocoffee on 2008-08-24 13:14:00 Post Subject: Roasting Course
I took the roasting course offered by Steve Diedrich in Sandpoint Idaho, I highyl reccomend this course, Steve and his family have been in the roasting world for a long time and he is extremely well versed in the specialty coffee industry. This course helps you to learn the different control methods for the heat transfer to the beans and how they can dramatically change the flavor of your profiles! Look on thier web-page for more info, www.diedrichroasters.com
Mahalo,
Justin Smith
COO Mahalo Coffee Company
www.mahalocoffeecompany.com
Back to top | view poster's profile
Posted by mahalocoffee on 2008-08-24 13:14:00 Post Subject: Roasting Course
I took the roasting course offered by Steve Diedrich in Sandpoint Idaho, I highyl reccomend this course, Steve and his family have been in the roasting world for a long time and he is extremely well versed in the specialty coffee industry. This course helps you to learn the different control methods for the heat transfer to the beans and how they can dramatically change the flavor of your profiles! Look on thier web-page for more info, www.diedrichroasters.com
Mahalo,
Justin Smith
COO Mahalo Coffee Company
www.mahalocoffeecompany.com
Back to top | view poster's profile
View entire thread: ?
Posted by Coffeeexpert on 2008-06-29 21:04:43 Post Subject:
don''t worry...I have been found in coffee industry for years but i always used to old type machines.This machine is different a little bit .I just don''t know target to greek and italian people to which type of coffee blend.
I''ve found that if you brew French roast or light city roast coffee \"Turkish, Greek, Sicilian or Southern Ukrainian\" style, it will magnify the bitter flavors.
Try a medium roast of this neutral blend 80% Brazil, 20% Colombia
This link might help you a bit- http://www.home-barista.com/forums/roas ... t6090.html
Back to top | view poster's profile
Posted by Coffeeexpert on 2008-06-29 21:04:43 Post Subject:
don''t worry...I have been found in coffee industry for years but i always used to old type machines.This machine is different a little bit .I just don''t know target to greek and italian people to which type of coffee blend.
I''ve found that if you brew French roast or light city roast coffee \"Turkish, Greek, Sicilian or Southern Ukrainian\" style, it will magnify the bitter flavors.
Try a medium roast of this neutral blend 80% Brazil, 20% Colombia
This link might help you a bit- http://www.home-barista.com/forums/roas ... t6090.html
Back to top | view poster's profile
View entire thread: Making fun of coffee
Posted by davidsbiscotti on 2008-05-02 15:35:14 Post Subject:
Yeh, 290 posts and no groupies yet, so I think I'm still a "newbie", at least a coffee newbie. LOL. I'm just a regular chatterbox man.
I have at least one secret admirer though and still can't quite figure out who that is.
Really though, thank you for the reply, I appreciate it. Sometimes, I write a post as a sort of "letter to the forum" and don't expect any replies. This one was a thank you to them who have made me feel at home and have taught me so much here.
There is a good group of diverse members here that all contribute to the whole of the coffee industry. We chat about everything from the coffee growing farms in Africa to the most efficient coffee roasters and espresso machines/brewing methods to business topics such as your cost of goods sold, marketing strategies and computer software & website reviews. It's all here, it's not just talk about how much sugar and cream do you like in your cup of joe (although that certainly has its place too).
Cheers Sharky!:D
*You might need to check that spark plug connection.
Back to top | view poster's profile
Posted by davidsbiscotti on 2008-05-02 15:35:14 Post Subject:
Yeh, 290 posts and no groupies yet, so I think I'm still a "newbie", at least a coffee newbie. LOL. I'm just a regular chatterbox man.
I have at least one secret admirer though and still can't quite figure out who that is.
Really though, thank you for the reply, I appreciate it. Sometimes, I write a post as a sort of "letter to the forum" and don't expect any replies. This one was a thank you to them who have made me feel at home and have taught me so much here.
There is a good group of diverse members here that all contribute to the whole of the coffee industry. We chat about everything from the coffee growing farms in Africa to the most efficient coffee roasters and espresso machines/brewing methods to business topics such as your cost of goods sold, marketing strategies and computer software & website reviews. It's all here, it's not just talk about how much sugar and cream do you like in your cup of joe (although that certainly has its place too).
Cheers Sharky!:D
*You might need to check that spark plug connection.
Back to top | view poster's profile
View entire thread: Good Book On Coffee
Posted by tlowing on 2008-04-07 17:32:19 Post Subject: Good Book On Coffee
All about Coffee
by William Harrison Ukers - Coffee industry - 1922 - 796 pages
http://books.google.com/books?id=Y5tXt7aoLNoC&printsec=frontcover
Back to top | view poster's profile
Posted by tlowing on 2008-04-07 17:32:19 Post Subject: Good Book On Coffee
All about Coffee
by William Harrison Ukers - Coffee industry - 1922 - 796 pages
http://books.google.com/books?id=Y5tXt7aoLNoC&printsec=frontcover
Back to top | view poster's profile
View entire thread: New to the Wholesale Coffee Industry
Posted by Steve V on 2008-08-04 14:06:28 Post Subject: New to the Wholesale Coffee Industry
Hello - I am new to the coffee industry and this forum. I have been impressed with how helpfull everyone has been and hope to return the favor! We sell green coffee beans (Not roasted) and would like to expand our business. What is the best way to meet people, contact coffee houses and or market / advertise?
Thanks for your help!
Back to top | view poster's profile
Posted by Steve V on 2008-08-04 14:06:28 Post Subject: New to the Wholesale Coffee Industry
Hello - I am new to the coffee industry and this forum. I have been impressed with how helpfull everyone has been and hope to return the favor! We sell green coffee beans (Not roasted) and would like to expand our business. What is the best way to meet people, contact coffee houses and or market / advertise?
Thanks for your help!
Back to top | view poster's profile
View entire thread: SBA
Posted by Repoman77 on 2007-07-25 18:04:44 Post Subject:
Well the SBA would not even look at our application....we were told that with out industry experience, it would not be worth applying for to only get declined. so..................we went to our bank and got us a nice sized bank loan. Watch out people....here we come!!!!
When you say "without industry experience" did you mean Coffee industry or retail industry.
Back to top | view poster's profile
Posted by Repoman77 on 2007-07-25 18:04:44 Post Subject:
Well the SBA would not even look at our application....we were told that with out industry experience, it would not be worth applying for to only get declined. so..................we went to our bank and got us a nice sized bank loan. Watch out people....here we come!!!!
When you say "without industry experience" did you mean Coffee industry or retail industry.
Back to top | view poster's profile
View entire thread: Mobile Solution for gift and loyalty cards
Posted by duncaserv1 on 2006-08-16 15:19:39 Post Subject: Mobile Solution for gift and loyalty cards
My company has created a totally mobile solution for accepting gift and loyalty cards that runs on batteries and I wondered if any of you knew the best place to go and advertise to the coffee industry? What do you read the most?
We feel this will be a huge success for the shops who don't have a computer or want to have fees with the Credit Card machines but we are working on the way to get the news out to the right people. What are your suggestions?
Phil
Back to top | view poster's profile
Posted by duncaserv1 on 2006-08-16 15:19:39 Post Subject: Mobile Solution for gift and loyalty cards
My company has created a totally mobile solution for accepting gift and loyalty cards that runs on batteries and I wondered if any of you knew the best place to go and advertise to the coffee industry? What do you read the most?
We feel this will be a huge success for the shops who don't have a computer or want to have fees with the Credit Card machines but we are working on the way to get the news out to the right people. What are your suggestions?
Phil
Back to top | view poster's profile