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Tag Archive for: specialty

from Kerri Goodman

The View

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Thank you again – this indus­try never ceases to amaze me with the abil­ity to come together to make a dif­fer­ence. This time it was dur­ing the SCAA Event. If you were in down­town Seattle on that Saturday night, you may have seen some strange things. In fact sev­eral famous cof­fee per­son­al­i­ties were actu­ally kidnapped!

From the Scavengers

We asked our scav­engers and tar­gets, “What did you enjoy the MOST about par­tic­i­pat­ing in the hunt?”

EVERYTHING!!! I would not have changed a thing. The whole expe­ri­ence was amaz­ing!! The peo­ple, the food, the game; all that fun for a good cause.”

“Being kid­napped was a lot more fun than I thought it would be. Loved being part of a team!”

“For me [the best part] was meet­ing some inter­est­ing peo­ple I wouldn’t have met oth­er­wise. We jumped right into work­ing together to solve tasks and that made it even bet­ter.  Even after only a few hours it felt like we’d known each other a lot longer.”

“Great prizes.   I wish I’d seen that bag of cof­fee ticket that Karl got!!”

In just a few hours this event raised $10,000 in dona­tions for Grounds for Health and Educar Daterra. A huge thanks go to the all who par­tic­i­pated and most espe­cially our Co-Sponsor, Cablevey Conveyors, and our major spon­sors, Daterra, TEAJA Organic, DS Services/Athena, Artisan Coffee Group, and illy. And of course, what is a scav­enger hunt with­out prizes? More thanks to donors:


•Andrew Will Winery

•Art by Wendra


•Cliff’s Beer

•Coffee Analysts


•Equator Estates

•Garden to Cup Organics

•Holiday House

•Pentair Everpure

•Pollard Coffee

•Royal Coffee

Congratulations to go Cablevey Conveyors, the win­ning team and recip­i­ent of a Free Full Page Ad in CoffeeTalk’s 2017 State of the Industry.

Winning team mem­bers include:

•Steve Ives, Cablevey Conveyors

•Adam Paige, illy

•Kathy Berardo, Swiss Water

•Marty Curtis, Artisan Coffee Group

•Rita Fox, RoZark Hills Coffee Roasterie

•Roberta Bernhard, Earth’s Choice
(Women of Coffee Micro Finance)

And more mys­tery scavengers! 

In fact, the event was so suc­cess­ful and fun, we are thrilled to announce that Cablevey Conveyors and Daterra will again co-sponsor with CoffeeTalk Media the 2016 Charity Scavenger Hunt in Atlanta.

If you would like to be a part of next year’s hunt, just email and we will send you updates on being on a team, donat­ing, or becom­ing a “tar­get” to be kidnapped!

Coffee Nerd

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

the little coffeeCoffeeTalk is proud to pro­vide a series of sneak pre­views of Dr. Shawn Steiman’s new book, The Little Coffee Know-It-All: A mis­cel­lany to grow­ing, roast­ing and brew­ing the world’s best cof­fee, uncom­pro­mis­ing and unapolo­getic.

Dr. Steiman’s forth­com­ing book explores the mul­ti­ple aspects of the cof­fee plant and of cof­fee pro­duc­tion through the lens of a sci­en­tist. And while backed with sci­en­tific data and facts, his easy­go­ing and infor­mal writ­ing style makes it acces­si­ble knowl­edge to all.

Shawn is a cof­fee sci­en­tist, Q-grader, author, and con­sul­tant. He’s a grad­u­ate of Oberlin College as well as the University of Hawai‘i. His cof­fee research has included cof­fee pro­duc­tion, ento­mol­ogy, ecol­ogy, phys­i­ol­ogy, bio­chem­istry, organolep­tic qual­ity, and brew­ing. Aside from being an owner of Daylight Mind Coffee Company, he also owns Coffea Consulting, a coffee-centric con­sult­ing firm. Shawn reg­u­larly presents sem­i­nars, work­shops, and tast­ings for both pub­lic and pri­vate events.

Why can’t I call it a siphon brewer?

There are a vari­ety of meth­ods for brew­ing cof­fee, each manip­u­lat­ing the brew­ing para­me­ters slightly to pro­duce a dif­fer­ent end result. To describe them all indi­vid­u­ally would be not only be overkill, but tedious and bor­ing to read. There is one method, how­ever, that war­rants a closer look. Not only does it draw upon some of the chemistry/physics prin­ci­ples dis­cussed ear­lier, but it is a fas­ci­nat­ing and mes­mer­iz­ing brew method that intrigues every­one who sees it. This brewer, the vac­uum pot or siphon brewer, also hap­pens to be a dar­ling of the spe­cialty cof­fee indus­try right now.

This beau­ti­ful and inter­est­ing brew method has been around since before 1827. Often when some­one first sees a vac­uum pot brewer, they think of lab­o­ra­tory chem­istry. The com­mon ver­ti­cally aligned, two-compartment con­trap­tion that begins with water on the bot­tom and cof­fee on the top cer­tainly presents an image of sci­en­tific mys­tique. Apply some heat and the water moves to the top cham­ber, through a tube, and mixes with the cof­fee. Remove the heat and the now-brewed cof­fee returns to the lower cham­ber while the cof­fee grounds remain on top, thanks to a fil­ter nes­tled in place at the top of the tube.

All of this sounds very com­pli­cated. One might even think the name, siphon pot, alludes to how it works. Unfortunately, no siphon­ing is occur­ring using this brew method, mak­ing the name rather fal­la­cious. Let’s explore just how this brew method works and dis­cover why they should always be called vac­uum pots and not siphon pots.

Implications for the cup profile

This brew method is a fun pre­sen­ta­tion of some basic sci­en­tific prin­ci­ples. It also tends to be well regarded as a method of brew­ing cof­fee. While the vac­uum itself prob­a­bly doesn’t impart any influ­ence on the taste of the bev­er­age, the method does offer two unique aspects that likely do influ­ence the taste.

First, while the cof­fee is in the upper com­part­ment brew­ing, the heat from the ris­ing steam allows the tem­per­a­ture to be held con­stantly at the proper brew­ing tem­per­a­ture. Other brew meth­ods begin with prop­erly heated water but the water quickly cools as it comes into con­tact with air and the cof­fee bed. How this influ­ences the taste has yet to be documented.

Second, there is always a small amount of water that remains in the lower com­part­ment. When the cof­fee returns to the lower com­part­ment, it mixes with this water and becomes diluted, a process unique to this brew­ing method. This, too, needs explo­ration but it seems rea­son­able to guess that it is anal­o­gous to adding a few drops of water to a scotch.

Dr. Steiman has authored numer­ous arti­cles in sci­en­tific jour­nals, trade mag­a­zines, newslet­ters, and news­pa­pers. He is the author of The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i and is a co-editor and author of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry. His forth­com­ing book, pub­lished © 2015 by Quarry Books, will be avail­able in the spring of 2015. Stay tuned to future issues of CoffeeTalk for more excerpts from The Little Coffee Know-It-All.

Roasters Rock

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Where Traditional and Functional Collide

Seo Duk-Sik and Rocky Rhodes - paintAfter enough time in the indus­try, one gets fewer and fewer moments of sur­prise. This was one of those moments. What would you say if you were offered the chance to roast on a char­coal fueled roaster? Of course you say “yes.” Then you quickly fol­low that with, “Huh? How does it work? Is it a drum roaster? How old is it?” The oppor­tu­nity to try some­thing new in roast­ing, even if it is some­thing old, is fun, and you should never pass on the opportunity.

If you find your­self trav­el­ling out­side the US on cof­fee busi­ness you are likely to be offered a tour of cof­fee houses in the area. It is your host’s way of say­ing we are proud of what we do and want to share it with you and the United States. It is a great com­fort to know that every­where in the world there is 3rd wave cof­fee being delivered.

In South Korea, Seoul in par­tic­u­lar, great cof­fee is every­where you turn. The study of cof­fee and imple­men­ta­tion of best prac­tices is on every cor­ner. It is such a vibrant cof­fee scene that ‘really good’ is expected and ‘excel­lent’ is easy to find. So good is the cof­fee that dif­fer­en­ti­a­tion is harder to achieve. A new phe­nom­e­non in cof­fee is at hand which has been dri­ven pri­mar­ily though the Barista pro­fes­sion. Doing some­thing ‘dif­fer­ent’ to get to that excel­lent cup.

These ‘dif­fer­ent’ things include menu pair­ings, new drip­per sys­tems, 1 kilo roast­ers in the shop, roast­ing one cup’s worth of beans over the stove to order, and other really unique things. Some things, how­ever, reach to the past for that differentiation.

In Japan, dif­fer­ent fuels were used in roast­ing cof­fee. One read­ily avail­able source of fuel was char­coal. Fuji Royal built a roaster to use this fuel in a small batch drum roaster. The fla­vor that came from this charcoal-fueled roaster became uniquely asso­ci­ated with Japan.

A Korean cof­fee enthu­si­ast stud­ied roast­ing in Japan and brought that style to Seoul. Seo Duk-Sik has expanded his tal­ent and cof­fee enter­prise and sells a great deal of his cof­fee back to Japan. He started Kaldi cof­fee in Seoul and moved his roast­ing facil­ity out of the city where there was more room for pro­duc­tion and less restric­tions on emis­sions. The fla­vor holds true to this ‘Japanese Style’ of roasting.

Charcoal roasting - paintAfter a tour of the plant and an oppor­tu­nity to run the machine for a cou­ple of roasts, some inter­est­ing dis­cov­er­ies were made. The most impor­tant of which is that there are dif­fer­ent tastes for dif­fer­ent folks. Who is to say what is right or wrong? With this char­coal roaster, tra­di­tion and brisk sales indi­cate that Kaldi is ‘right’ with this style because sales are increas­ing by hold­ing on to the ‘old ways.’ Remember that cof­fee is hun­dreds of years old and ‘Specialty cof­fee’ is only about three decades into its infancy.

The Fuji Royal char­coal roaster is a pretty unique beast. It oper­ates with two air­flow motors; one for roast­ing and one for cool­ing. The chaff col­lec­tor is unique in that it has a water cur­tain that the smoke must flow through before enter­ing the cyclone cham­ber. This is nec­es­sary for a char­coal roaster because embers fly all over the place and are eas­ily sucked into the exhaust. Embers are extin­guished and then the water leav­ing the cyclone is screened and the wet chaff is col­lected. Smoke that remains exits nor­mally through the exhaust pipe.

Traditional and func­tional aspects of the roast­ing are often at odds with each other on this machine. The fire box is stoked with char­coal, ignited by gas, and then the gas is cut off. There is an art and a dis­ci­pline to plac­ing the pieces of char­coal to pro­duce an even heat directly below the drum. During the roast cer­tain pieces are removed or added to increase or decrease the heat. Different ways of intro­duc­ing oxy­gen to the sys­tem also allows flex­i­bil­ity in tem­per­a­ture control.

Airflow through the drum is very low so as not to suck up too many embers. To increase the amount of air flow­ing through the beans it uses a com­pletely per­fo­rated drum that sits directly above the fuel source and all of the heat is pulled through the cof­fee. This pro­duces a lot of radi­ant heat mixed with some con­vec­tive. This would be the oppo­site of more recent drum roaster designs where higher air­flow pro­duces more con­vec­tive heat and the hot steel of the solid drum pro­duces con­tact heat. If you think the fla­vor pro­file would be dif­fer­ent, you would be right!

The low con­vec­tive heat causes a roast to take 20 min­utes or more. Just before the roast comes out Seo Duk-Sik damp­ens the air­flow allow­ing the char­coal smoke to enter the cham­ber and add what is almost a mesquite fla­vor to the beans. The result is a smoky, heavy-bodied, low-acid cof­fee. And it is this pro­file that is the sig­na­ture taste for this kind of roaster.

While watch­ing this process, it would be easy for ‘spe­cialty roast­ers’ of the West to think of about a dozen ways to ‘improve’ the func­tion­al­ity of the machine. But as a good roaster must always do; fig­ure out the out­come you want and then roast to that out­come. If the machine were changed, this tra­di­tional fla­vor would be lost. In this case the machine is per­fectly func­tional for the out­come. And the result­ing cof­fee res­onates with Kaldi’s customers.

Being tra­di­tional is being unique, and unique has found a mar­ket amongst all of the other cof­fee shops.

Rocky Rhodes is an 18 year cof­fee vet­eran, roaster, and Q-Grader Instructor, and his mis­sion now is to trans­form the cof­fee sup­ply chain and make sweep­ing dif­fer­ences in the lives of those that pro­duce the green cof­fee. Rocky can be reached at

Private Label Success

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Things have changed in the world of pri­vate label sales. Retailers used to stock pri­vate label prod­ucts as a way to fill shelf space. Today, retail­ers look at private-label as an impor­tant piece of their brand image. Roasters tra­di­tion­ally would fall into one cat­e­gory: pri­vate label or branded man­u­fac­tur­ing. Today roast­ers con­sider pri­vate label busi­ness an impor­tant part of their diver­si­fied sales offering.

Selling pri­vate label cof­fee is a com­pli­cated busi­ness. There is an enor­mous amount of eco­nomic and phys­i­cal risk on both sides of the busi­ness. Private label brand man­agers have the respon­si­bil­ity to nego­ti­ate agree­ments, man­age sup­ply chains, develop retail mer­chan­dis­ing pro­grams, and ensure the finan­cial health of the cat­e­gory. Coffee roast­ers sales man­agers have the com­plex respon­si­bil­ity of coör­di­nat­ing green coffee/materials buy­ing, pro­duc­tion sched­ules, prod­uct devel­op­ment, qual­ity con­trol, dis­tri­b­u­tion and finan­cial man­age­ment. The core of the pri­vate label rela­tion­ship is pro­vid­ing the ser­vices and sup­port in a col­lab­o­ra­tive way to ensure mutual success.

There are 7 ways to insure busi­ness suc­cess for pri­vate label cof­fee. Simply pro­vid­ing a great tast­ing prod­uct and/or the low­est price bid is not enough in today’s com­pet­i­tive mar­ket. Conversely, award­ing a con­tract and sim­ply pay­ing invoices on time will not guar­an­tee the level of ser­vice to ensure your success.

Commitment – Private label busi­ness takes time and resources. Understanding each other’s objec­tives and pres­sure points is the start. All busi­ness func­tions, from the brand to the roaster, must be aligned and in agree­ment with the same goals. Both busi­nesses must under­stand the needs of the other in order to work together to pro­vide the ser­vices and get the sup­port each needs to suc­ceed. The finan­cial com­mit­ments must be fully understood.

Transparency – The brand man­agers and the roast­ers must be will­ing to share infor­ma­tion, because sim­ply pro­vid­ing insight and the details of a busi­ness may not be a set pol­icy. Sharing busi­ness details helps to build a stronger rela­tion­ship and will help your coun­ter­part make deci­sions that ben­e­fit the business.

Contingency – a shared busi­ness plan should be in place to address unfore­seen dis­rup­tions. Knowing that each side of the busi­ness is pre­pared for any even­tu­al­ity builds con­fi­dence in the pri­vate label rela­tion­ship. Working together to develop and imple­ment con­tin­gency plans will take the stress out of the unforeseen.

Specifications – Be clear regard­ing cof­fee prod­uct spec­i­fi­ca­tions, own­er­ship, and who has the author­ity to change them. Establish writ­ten stan­dards to be mea­sured against, includ­ing prod­uct spec­i­fi­ca­tions, inven­tory lev­els, deliv­ery times, and response time for issue and complaints.

Verification – Verify adher­ence to prod­uct spec­i­fi­ca­tions on a reg­u­larly sched­uled basis through qual­ity con­trol tests by the roaster and the brand, includ­ing annual process con­trol audits. Critical issues that affect con­sumer expe­ri­ences such as changes in taste and aroma should be sched­uled based on the prod­uct sales pri­or­ity, pro­duc­tion sched­ule, and level of qual­ity or sales risk. Compliance is not a one-time event dur­ing the RFP sub­mis­sion. Establish a sched­ule to ver­ify the details of the busi­ness together. Critical issues such as cof­fee qual­ity and bench­mark­ing ver­sus stan­dards must be val­i­dated on a reg­u­lar basis by an inde­pen­dent lab­o­ra­tory to avoid bias cre­ated by busi­ness interests.

Problem solv­ing – prob­lems will come up; both busi­nesses should expect to be sur­prised. What sep­a­rates the good com­pa­nies from the great com­pa­nies is not the amount of prob­lems or types of issues, but how each responds and how the prob­lem is solved. Finding com­pro­mise, seek­ing mutu­ally ben­e­fi­cial solu­tions, work­ing together to find the win-win solu­tion, or absorb­ing the loss for future gains is the best method for build­ing and main­tain­ing a pos­i­tive pri­vate label relationship.

Relationship – treat your coun­ter­part as a team mem­ber in your busi­ness. Together you will suc­ceed or sep­a­rated you will fail. Roasters should include the pri­vate label brand man­agers as part of their sales and mar­ket­ing team; con­versely, the pri­vate label brand should con­sider their cof­fee roast­ers as part of the company’s own sup­ply chain. Only when both busi­ness place equal value to the rela­tion­ship and equally sup­port the busi­ness together, will both com­pa­nies begin to build long term pri­vate label success.

Operationally speak­ing, pri­vate label is a great way to uti­lize avail­able roast­ing and pack­ag­ing capac­ity. Eliminating down­time in man­u­fac­tur­ing and find­ing new busi­ness to keep staff mem­bers busy will help spread fixed costs across a larger quan­tity of prod­uct. The addi­tion of pri­vate label busi­ness may be the cat­a­lyst for adding a sec­ond shift or pro­vid­ing the resources for equip­ment upgrades or expan­sion. Running only first shift Monday through Friday uti­lizes only a frac­tion of the avail­able man­u­fac­tur­ing resources for the week. Roasters must pay close atten­tion to capac­ity and capa­bil­i­ties when mak­ing pri­vate label busi­ness pro­pos­als. Shorter pro­duc­tion runs and reg­u­lar changes in pack­ag­ing mate­r­ial will reduce the pro­duc­tiv­ity of the plant. Financial econ­omy of scale can be real­ized for pur­chas­ing and through­put when exist­ing green cof­fee inven­to­ries are able to be used rather than dupli­cat­ing inventories.

Private label brands gen­er­ally pre­fer the con­ve­nience of one-stop shop­ping. Bundling both branded and pri­vate label items together, along with acces­sories, etc. will increase the brand cat­e­gory man­agers effi­ciency and reduce logis­tics costs. Building an econ­omy of scale with sup­pli­ers helps brands reduce costs by reduc­ing redun­dancy. Private label brands must pay close atten­tion to cus­tomer ser­vice issues, inven­tory lev­els and prod­uct qual­ity to avoid over-supply through dis­tri­b­u­tion. Private label brands are appeal­ing to retail­ers and other stores because the lower costs of goods equate to higher prof­itabil­ity when mer­chan­dis­ing costs are excluded.

Open com­mu­ni­ca­tion builds con­fi­dence, con­fi­dence devel­ops trust, trust cre­ates loy­alty. Privately label loy­alty is crit­i­cal to long-term busi­ness success.

Spencer Turer is vice pres­i­dent of Coffee Analysts in Burlington, Vermont. Spencer can be reached at

Coffee Service Corner

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

An Interview with DSS’ Chris Goade

I have had the plea­sure of work­ing with Chris Goade in var­i­ous roles for the two of us both at DS Services of America and Standard Coffee Service Company. Having worked with many sales exec­u­tives as a seller and a buyer, I have expe­ri­enced a full gamut of skill lev­els, style, sub­stance and pre­pared­ness. I rec­og­nized early on that Chris had a unique abil­ity to both sell and man­age peo­ple and processes quite proficiently.

While most indi­vid­ual sales skills and tech­niques are trans­ferrable to a degree, sell­ing in Coffee Service has its own unique set of behav­iors in the sales process that affect the suc­cess rate of the sales per­son and sales man­ager. I had the oppor­tu­nity recently to chat with Chris about his expe­ri­ences and views regard­ing these topics.

KS Chris, in your career as an oper­a­tor you have suc­cess­fully led and man­aged as many as 100 man­agers and sales per­sons at a time. Everything begins with the tal­ent pool, right? Is there a “sil­ver bul­let” in the hir­ing process that has helped you recruit, on-board and retain the best candidates?

CG Silver bul­let? No, there’s no magic to find­ing and retain­ing tal­ent, but we’ve worked hard over the years to find things that stream­line the process as much as pos­si­ble. First, we have pro­filed our most suc­cess­ful sales folks and used those pro­files as pre-employment screens; this has allowed us to find can­di­dates that are most likely to suc­ceed in our sell­ing envi­ron­ment. Next, our sales man­agers have used cross-functional teams in the inter­view­ing process to gar­ner per­spec­tive from all sides of our busi­ness. Once we hire, the onboard­ing and train­ing process is crit­i­cal to set­ting up suc­cess for new asso­ciates. The process is ever-evolving and we will never be exact, but using these early-stage processes can have a pos­i­tive impact on your tal­ent acquisition.

KSWith a large group of man­agers and asso­ciates, can you give our read­ers insight on how you approach the Coffee Service sales process? Or is the approach the same regard­less of the size of the sales force?

CG The size of the sales force has lit­tle to do with sales process, although hav­ing a large group has its advan­tages and dis­ad­van­tages at times. On the plus side, we can be extremely respon­sive to mar­ket changes and oppor­tu­ni­ties. Leveraging more pro­fes­sion­als can also glean more and bet­ter sell­ing tac­tics for the entire group. On the other side of the equa­tion, a smaller group more eas­ily yields con­sis­tency in process and performance.

The process itself is sequen­tial, begin­ning with build­ing the foun­da­tion of a mean­ing­ful rela­tion­ship and avoid­ing the temp­ta­tion of a quick close with a low price moti­vat­ing decision-making. My expe­ri­ence is that if you sell on price, you will lose the account on price.

KS In the Coffee Service indus­try, some oper­a­tors ser­vice only tra­di­tional cof­fee ser­vice accounts while oth­ers expand into other classes of trade. Can or should oper­a­tors go beyond the indus­try lines of def­i­n­i­tion and what are some of the upsides or downsides?

CG I believe the answer is dif­fer­ent for indi­vid­ual oper­a­tors. The fac­tors to con­sider are:

• Are your sales team mem­bers, or can they become, experts in sell­ing to these classes of trade?

• Does your sup­port team have the oper­a­tional abil­ity to exe­cute against these new cus­tomers? Often what looks like oppor­tu­nity will actu­ally adversely affect your new and cur­rent busi­ness negatively.

If the answer to these ques­tions is pos­i­tive and the oppor­tu­nity is a good fit, then you can build your sales and mar­ket­ing plan dili­gently and estab­lish the pace of your expan­sion in a man­ner that does not out­strip your abil­ity to execute.

KS Besides class of trade con­sid­er­a­tions, Coffee Service oper­a­tors might also be in the bot­tled water and fil­tra­tion busi­ness as DS Services is, or in the Vending and Micro Market busi­ness. Can the sell­ing process be largely the same for all categories?

CG I think the process is the same, but there are nuances to each of these ser­vices and the cus­tomers that are inter­ested in them. I have found that the sell­ing process is very sim­i­lar, but get­ting sales asso­ciates to rec­og­nize the moti­va­tions of cus­tomers and being com­plete experts on the ser­vices they are sell­ing is the key to success.

KS What changes and trends are you see­ing now that might affect future menus or sell­ing processes?

CG Menus that con­tinue to expand vary with the intro­duc­tion of count­less new items from roast­ers and man­u­fac­tur­ers. I believe most oper­a­tors need to be able to respond quickly to new items and trends but also man­age their menus so you do not see dimin­ish­ing returns on inven­tory turns and the dreaded out-of-date conun­drum.  I think there is a del­i­cate bal­ance to be real­ized. I like the “keep it sim­ple” approach where possible.

As for sell­ing trends, it is more impor­tant than ever to have the proper plans and tac­tics for prospect­ing for new cus­tomers. As con­sumers become more edu­cated and busi­nesses look for more com­plex ser­vices and prod­uct offer­ings, we have to change our busi­ness build­ing approach.

KS Chris, thank you again for tak­ing the time to share your valu­able insights with our read­ers. I am hope­ful that we can recon­nect soon and develop another arti­cle for our read­ers. Continued suc­cess to you and your team.

As I wrap up this arti­cle this Sunday morn­ing I have just returned from the NAMA One Show in Las Vegas. I took the oppor­tu­nity at the show to par­tic­i­pate on an excit­ing panel that explored spe­cialty bev­er­age trends in Coffee Service. I also had taken time to inter­act with many of my fel­low oper­a­tors. In the next Coffee Service Corner arti­cle, I will share some of the excit­ing things from the One Show.

by Ken Shea

Coffee Beyond the Beverage

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Crédito Cintia Duarte - Vanessa F Vilela -  Kapeh DirectorAre you against cel­lulite, wrin­kles and neg­a­tive effects of UV rays? Have some cof­fee!  A cup of Joe goes way beyond brew­ing sta­tions, restau­rants and mugs ter­ri­tory. In fact, cof­fee invaded your beauty prod­ucts with­out you notic­ing. Green beans, roasted beans and ground beans were taken to lab­o­ra­to­ries to be stud­ied and an entirely new world of ben­e­fits was dis­cov­ered. Coffee is rich in antiox­i­dants, flavonoids and chloro­genic acids which are indi­cated to elim­i­nate free rad­i­cals. Kudos go to Brazil’s cos­metic indus­try for rec­og­niz­ing the pow­er­ful ben­e­fits of cof­fee in beauty prod­ucts. In fact, 2014 sales topped 3.285 bil­lion dol­lars and has enjoyed an 11% growth in spite of polit­i­cal and eco­nomic crises in Brazil.

Sun blocks, sham­poos, cream mois­tur­iz­ers, per­fumes, gels, deodor­ants, soaps, exfo­li­at­ing gels, anti-aging creams with cof­fee as ingre­di­ent are already a real­ity. According to the huge Brazilian cos­metic com­pany NATURA, green cof­fee extract is “a com­po­nent of some prod­ucts in NATURA Chronos edi­tion (anti-aging) and it is also used as an emol­lient in SR N shav­ing cream.” Known as a huge exporter of cos­metic prod­ucts with Brazilian ingre­di­ents, NATURA car­ries sev­eral items with cof­fee in their com­po­si­tion, and has been doing so for years. Curiously, they list the grains just as an ingre­di­ent and not as a big star of their portfolio.

Even with NATURA’s minus­cule dis­clo­sure with cof­fee, the cof­fee mar­ket began an awak­en­ing process and started focus­ing on this busi­ness oppor­tu­nity. The Coöperative Cooxupé, located in the south of Minas Gerais state, devel­oped an oil that serves as the basis for the cos­met­ics indus­try in the region. This mois­tur­izer, emol­lient, antiox­i­dant, anti-inflammatory and regen­er­a­tive oil also pro­tects the skin against UVB rays, pre­vents pho­toag­ing and has heal­ing prop­er­ties and ben­e­fi­cial vit­a­mins. The same oil is sold to Attrato, a local com­pany that car­ries a line of four­teen dif­fer­ent cos­metic products.

Credito Cintia Institucional 01The fact that it can improve the appear­ance of cel­lulite, give shine and soft­ness to hair and help in the treat­ment against hair loss is well known. Its use, how­ever, is lim­ited so far to the green cof­fee oil extract. The Kapeh Company went against the odds and inno­vated the entire cos­metic chain based on cof­fee. Owned by Vanessa Vilela, the enter­prise aims to use every­thing that cof­fee can pro­vide: cof­fee flow­ers to develop per­fumes, cof­fee peel as exfo­liant and caf­feine to com­bat cel­lulite and reduce mea­sure­ment. “Innovation is the suc­cess secret. Kapeh com­bined tech­nol­ogy to dis­cover what cof­fee can offer us, always in a sus­tain­able way. The total use of cof­fee – flower, plant, grains – help us to make more prod­ucts with fewer raw mate­ri­als,” explains Vanessa.

Considering that there was lit­tle research about cof­fee uses in the cos­metic indus­try, the com­pany took three years to pio­neer stud­ies and tests. Allied to the Federal University of Lavras (UFLA), located in Minas Gerais state, the first Kapeh prod­ucts were devel­oped seven years ago. In an exclu­sive inter­view for Coffee Talk, the busi­ness­woman with a phar­ma­ceu­ti­cal back­ground revealed that the main goal since the begin­ning was total use of cof­fee in her prod­ucts. Thus, all bio­mass from the pro­duc­tion is used.

Vanessa turned two pas­sions – cof­fee and cos­met­ics – into a mil­lion dol­lar busi­ness. The chain grew from just a few prod­ucts to a port­fo­lio of more than 100 items with 200 sales points in 18 Brazilian states, all made with UTZ cer­ti­fied cof­fee pro­duced from her farms. “I was born and I still live in the biggest cof­fee region in the world, in the city of Três Pontas, Minas Gerais. And, I am proud to say that we grew 300% in the last five years and are prepar­ing to con­quer new mar­kets abroad.” Exports to Portugal and Holland have started and Europe and the United States are slated for 2015. Vanessa says that the biggest chal­lenge so far is to show­case her dis­cov­er­ies in a mar­ket that is dom­i­nated by huge com­pa­nies. “After try­ing the prod­uct, the con­sumer falls in love with it. For this rea­son I am look­ing for busi­ness part­ners and dis­trib­u­tors in America and Europe now.”

With that, the biggest cof­fee pro­ducer in the world is ready to export tech­nol­ogy and prod­ucts made by green and roasted grains around the globe. Very soon, the solu­tion to the consumer’s prob­lem for dry skin, dam­aged hair and wrin­kles will be COFFEE. So… if you are feel­ing ugly, why not try some coffee?

by Kellinha Stein

Did you know that…

• Coffee flow­ers are used to develop perfumes.

• The high con­cen­tra­tion of caf­feine (sub­stance that stim­u­lates fat burn) is used to reduce body mea­sures and elim­i­nates cellulite.

• Coffee peels have exfo­li­at­ing effects.

• Coffee extract is used as UV rays pro­tec­tion, and is already in sev­eral sun blocks composition.

Through the Lens

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

HJ and Dukale walk_highrez-2Ethiopia. It is an old land of ancient peo­ple with courage so calm that it whis­pers rather than shouts. It is a courage that speaks of hope, of strength, of unfail­ing deter­mi­na­tion. It is the land that many of us know as the birth­place of coffee.

As a teenager, what I knew of Ethiopia was what I saw on the tele­vi­sion in the 80’s: the Ethiopia of extreme droughts and a starv­ing peo­ple. The images moved a world into action and brought aid to peo­ple in need. And then we went about our lives and the aid ran out. Eventually, the rains came back, but by then, the tele­vi­sion crews had long since moved on to another equally dev­as­tat­ing dis­as­ter. But the Ethiopian peo­ple worked their land, loved their fam­i­lies and built their dreams.

Ethiopia is the home of Dukale’s Dream.

I recently was invited to pre­view the doc­u­men­tary film titled, “Dukale’s Dream”, fea­tur­ing Hugh Jackman and his wife, Deborra-lee Furness. The doc­u­men­tary tells the tale of how Jackman and his wife, as ambas­sadors of World Vision Australia, travel to Ethiopia to see how a devel­op­men­tal project is impact­ing the peo­ple and help­ing to empower a community.

On their jour­ney they meet Dukale, a 27-year-old cof­fee farmer from the Yirgacheffe region of Ethiopia. The nar­ra­tive of Dukale and his fam­ily unfolds with sim­ple elo­quence and is woven into a much larger tale, help­ing us under­stand the chang­ing role of devel­op­ment within coun­tries of need.

Giving money is remark­ably easy to do—we write checks, swipe cards, check the box all the time. But few of us are given the oppor­tu­nity to wit­ness first-hand the impact devel­op­ment has on a com­mu­nity. While watch­ing the film, you lose the idea behind his fame, you only see a man try­ing to make a dif­fer­ence and try­ing to under­stand how to con­tinue to empower from afar.

This is not the way things are meant to be, and it is not the way they have to be.”1

—Hugh Jackman

I spoke with the direc­tor of “Dukale’s Dream”, Josh Rothstein, known for his doc­u­men­tary work in the areas of social change and devel­op­ment. Rothstein is no stranger to a peo­ple in plight. I asked him what he hoped the impact of “Dukale’s Dream” would be?


There are con­cepts in the film that the gen­eral audi­ence is aware of and have some famil­iar­ity with. We have an oppor­tu­nity to dis­till some of those parts and weave them together. I don’t think there has been enough pop-culture expo­sure to artic­u­late the mes­sage to a broader audi­ence; we hope to do that here.

It is not just about “fair trade”, as one could argue there are under­ly­ing issues with fair trade, but it is more about the com­mu­nity devel­op­ment and the com­plex issues fac­ing the cof­fee farm­ers all over the world. As a con­sumer, you have an oppor­tu­nity to artic­u­late the idea of why it matters.

Ultimately, in that way, we have a larger respon­si­bil­ity to speak to our audi­ence, apply this mes­sage to their every­day lives and help them under­stand their role in the value chain as buyers.”

Through the lens of Dukale’s Dream, you begin to under­stand what many non-profit orga­ni­za­tions and com­pa­nies in the cof­fee indus­try already know, our world is so very much con­nected. Our sis­ters, our broth­ers, live in vil­lages, sleep in huts, strug­gle for run­ning water, they need “a hand up—not a hand out.”2

Two pre­vail­ing paths of trans­for­ma­tion emerged within the last decade. The first was the shift from just giv­ing money or aid, to cre­at­ing change through devel­op­ment. The other is the sheer con­nec­tiv­ity that tech­nol­ogy has made pos­si­ble, shrink­ing the size of the globe and expand­ing our marketplace.

We have to get to a point where peo­ple in extreme poverty are at a level beyond get­ting the min­i­mal needs of sur­vival met. Once beyond that, devel­op­ment or empow­er­ment of a com­mu­nity can take hold and be transformative.

Development is the root of change that empow­ers peo­ple to expand their own lives through com­mu­nal sus­tain­abil­ity. Building stronger com­mu­ni­ties through edu­ca­tion, train­ing, men­tor­ing and growth through new oppor­tu­ni­ties. Communities thrive through inno­va­tion and if we give regions the tools nec­es­sary to solve regional issues, sus­tain­able trans­for­ma­tion takes hold and the next gen­er­a­tion ben­e­fits exponentially.

Those of us who have spent much of their lives in “cof­fee” under­stand. But what of those who are just out­side our “world” of cof­fee? Do they under­stand the impact they could have if they chose to drink cof­fee that is fairly traded, with sus­tain­able prac­tices?  The chal­lenge lies in tap­ping into their buy­ing voices. This is the next level of true sus­tain­able development—utilizing the buy­ing power of the con­sum­ing coun­tries and cre­at­ing last­ing change with each cup.

This trans­for­ma­tion must occur all along the sup­ply chain and goes beyond telling the story of the cof­fee we drink in the morn­ing on an artis­ti­cally drawn chalk­board. The power of sus­tain­able change means get­ting the end user fully vested in the accep­tance that they have the power to trans­form lives.

Through the inspir­ing jour­ney in “Dukale’s Dream,” we are shown the power of our choices here at home and how we have the abil­ity to help those who, like us, dream of cre­at­ing some­thing more for our fam­i­lies and those we love.

The world is a very small place in real­ity. People are cul­tur­ally diverse but our needs are the same. We under­stand the quite courage of the Ethiopian peo­ple and we hear their dreams like our own, whis­pered in the dark, tak­ing shape in the night, trans­form­ing with the dawn.

1 Hugh Jackman, Dukale’s Dream, film, 2015

2 Hugh Jackman, Dukale’s Dream, film, 2015

by Kelle Vandenberg

Producer Profile

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

What is Cup of Excellence®?

Lot1_Sitio_Baixadao_9Cup of Excellence is a pre­mier cof­fee com­pe­ti­tion and world­wide auc­tion offer­ing the high­est award given to a top scor­ing cof­fee. The level of scrutiny that Cup of Excellence cof­fees undergo is unmatched as all of the COE award win­ners are cupped at least five times (the top ten are cupped again) dur­ing the three-week com­pe­ti­tion. Literally hun­dreds of cups are smelled, tasted and scored based on their exem­plary char­ac­ter­is­tics. The prices that these win­ning cof­fees receive at the auc­tion have bro­ken records time and again to prove that there is a huge demand for these rare, farmer iden­ti­fied cof­fees. The farmer receives the major­ity of the auc­tion pro­ceeds based on the price paid at auc­tion, and the farmer can expect to receive more than 80% of the final price. The remain­ing auc­tion pro­ceeds are paid to the in-country orga­niz­ing com­mit­tee to help pay for the program.

Changing Producer Lives

Table 1Being selected as one of the win­ners at Cup of Excellence means recog­ni­tion and reward for the grower and has been a spring­board for many grow­ers to secure long-term rela­tion­ships with inter­na­tional buy­ers, which, in turn, allows for fur­ther invest­ment in the farm and brings secu­rity for fam­i­lies and communities.

The expe­ri­ence for the grower is life-changing. He or she is a star and for that one ner­vous, exhil­a­rat­ing moment, applauded. Proudly walk­ing up on the stage and accept­ing the applause, the grower real­izes their hard work, atten­tion to detail, maybe their very liveli­hood, is being rec­og­nized as impor­tant to their entire coun­try. Some are very shy, never hav­ing been in any kind of pub­lic spot­light. Many are hum­ble coun­try folk – and this is evi­dent as they shake hands with an ambas­sador, the vice pres­i­dent or even the pres­i­dent of a coun­try, their expres­sion clearly show­ing the huge ela­tion of win­ning. Cup of Excellence has cre­ated a much more trans­par­ent infra­struc­ture for high qual­ity cof­fee. Roasters can now iden­tify, find and build rela­tion­ships with grow­ers of supe­rior cof­fees. It brings together the high qual­ity roaster and the high qual­ity farmer and helps both under­stand and appre­ci­ate the nuances and fla­vor pro­files of rare exem­plary cof­fees. It has changed the pric­ing struc­ture for farm­ers and has dis­cov­ered many of the incred­i­ble cof­fees that have built con­sumer excite­ment and loy­alty. With that, we are excited to present our new series: Producer Profiles.

Sítio Baixadão
Table 2Sítio Baixadão belongs to the broth­ers, Antônio Márcio da Silva and Sebastião Afonso da Silva, who also man­age the prop­er­ties Santa Isabel and Água Limpa, among oth­ers. Coming from a fam­ily with another 13 sib­lings, they grew up in the mid­dle of rice pro­duc­tion. The change to a cof­fee grow­ing began around 20 years ago when the 2 broth­ers decided to set aside 1 ha of land for cof­fee cul­ti­va­tion. What was sim­ply an expe­ri­ence became a pas­sion; nowa­days cof­fee is the family’s main source of income. The farms is located in the city of Cristina, in the south of Minas Gerais, a region that presents excel­lent char­ac­ter­is­tics, such as fer­tile soil, well-defined sea­sons and high ele­va­tion that cre­ate the per­fect envi­ron­ment to grow cof­fee. The pro­duc­ers are mem­bers of APROCAM, which holds the Mantiqueira de Minas Indication of Origin, which has the objec­tive of guar­an­tee­ing the source and trace­abil­ity of the lot. The farm is com­mit­ted to sus­tain­able cof­fee grow­ing through good agri­cul­tural prac­tices and preser­va­tion of nat­ural resources. The entire har­vest is done by hand; the beans are picked and taken to the pro­cess­ing cen­ter, located on the farm itself. Drying is done on patios under sun­light and later fin­ished in dry­ers that guar­an­tee homoge­nous dry­ing, pre­serv­ing the qual­ity. The cof­fee is stored at COCARIVE (Cooperativa Regional dos Cafeicultores do Vale do Rio Verde), which gives mem­bers sup­port through­out all stages of pro­duc­tion, includ­ing in the area of com­mer­cial­iza­tion where there is a depart­ment entirely ded­i­cated to these high-scoring lots. ( Both effort and ded­i­ca­tion bring sat­is­fy­ing results to the broth­ers, who together have achieved: 1st place in the Ernesto Illy Quality Award for Espresso Coffee. 2nd place in the COCARIVE Coffee Quality Contest. 1st place in the Mantiqueira de Minas Coffee Quality Contest.

—Courtesy of Alliance for Coffee Excellence

SCAA 2015 Best New Product Winners Announced">SCAA 2015 Best New Product Winners Announced

Categories: 2015, MayTags: , , , , , , , , , , , , , , , , , Author:

Awards were pre­sented at The 27th Annual SCAA Exposition on April 9–12, 2015 in Seattle, WA. The Best New Product People’s Choice Award encour­aged atten­dees to cast their votes via the app and hun­dreds of votes were received from expo attendees.



Specialty Beverage: Torani – Ginger Lemongrass Syrup

Coffee or Tea Preparation & Serving (Commercial): Poursteady – Poursteady 1.0

Coffee or Tea Preparation & Serving – Consumer (Electrical): La Marzocco – La Marzocco Linea Mini

Café Coffee or Tea Preparation & Serving– Consumer (Non-Electrical): ESPROESPRO Travel Press for Coffee

Food: Theo – Peanut Butter Cups

Coffee Accessories: OXOOXO Good Grips Travel Mugs

Specialty Prepared Tea or Chai Beverage or Beverage Mix: David Rio – Tea Frost Premium Tea Frappé

Packaging: Torani – Torani Purée Blends

Open Class: Tastify – Sustianabible Harvest Coffee Importers

Sustainable: Mother Parkers – EcoCupTM Capsules




Specialty Beverage: Torani – Torani Spicy Kola Nut Syrup

Coffee or Tea Preparation & Serving (Commercial): Slayer – Single Group Espresso Machine

Coffee or Tea Preparation & Serving (Consumer): La Marzocco – La Marzocco Linea Mini

Food: Theo – Peanut Butter Cups

Coffee Accessories: BevLab – Espresso Tamper by Bevl Lab

Specialty Prepared Tea or Chai Beverage or Beverage Mix: David Rio – Tea Frost Premium Tea Frappé

Packaging: Torani – Purée Blends by Torani

Open Class: Mountain Thunder – Kona Bliss/Kona Dream Coffee Scrubs

Sustainable: Mother Parkers – EcoCupTM Capsules


More details about the Best New Product and other SCAA award rules and guide­lines can be found at, or visit

Connecting the Dots

Categories: 2015, AprilTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

What comes to your mind when you hear “sin­gle serve cof­fee”? Do you think of K-cups and cof­fee pods or bean to cup machines? Perhaps you pre­fer a lovely four-minute pour over or a thirty-second AeroPress®?  Whatever your pref­er­ence there is no deny­ing that sin­gle serve is rapidly esca­lat­ing in its share of the spe­cialty cof­fee indus­try. And even though con­sumers are pay­ing 50 plus dol­lars a pound for arguably unex­cep­tional cof­fee, single-serve cof­fee sys­tems only con­tinue to gain in pop­u­lar­ity.  Improvements in design and tech­nol­ogy are over­com­ing many of the pre­vi­ous draw­backs and crit­i­cisms of weak cof­fee, the abil­ity to brew only one cup at a time, and most notably, flawed cap­sule designs and water heat­ing sys­tems. Capsule sys­tems now offer big­ger and bolder por­tions, some with their own travel mugs serv­ing up por­tions from a 4 oz. cup to a four-cup carafe and some machines allow you the options of using cap­sules, pods or ground coffee.

As far as the envi­ron­men­tal havoc that dis­pos­able K-cups cre­ate, the race is on to see who can real­is­ti­cally cre­ate a recy­clable or com­postable K-cup that will still main­tain the fresh­ness of the cof­fee. Much back­lash stems from the vast amount of waste involved in sin­gle serve and 2020 is the tar­get date for which Keurig intends all K-Cups to be 100% recy­clable. Illy has already intro­duced its IperEspresso cap­sule recy­cle pro­gram where you can mail in your used cap­sules and they will take it from there, and Ethical Coffee of Switzerland adver­tises their cap­sules as the only biodegrad­able ones avail­able.  Nespresso, mean­while has intro­duced recy­cling bins in Switzerland to col­lect its used cap­sules. In British Colombia the Lafarge cement plant turned 1.4 mil­lion K-Cups into cement last year by team­ing up with Van Houtte Coffee Services, who col­lected the used pods for recycling.

Between the Halifax-based Egg Studios (in part­ner­ship with Social Bean Gourmet Coffee Co.) video of pods attack­ing the earth and K-Cup inven­tor John Sylvan’s inter­view in which he regret­ted cre­at­ing them, it is indeed encour­ag­ing to see com­pa­nies com­pete to make cap­sules more envi­ron­men­tally friendly.

Thankfully con­sumers are no longer rel­e­gated to only a few choices in the sin­gle serve realm. K-Cup vari­eties now include tea, hot choco­late, iced teas, fruit drinks and fla­vored waters. You can even car­bon­ate them if you so wish.  Many com­pa­nies offer cus­tom cof­fee blends, fla­vored cof­fees, cer­ti­fied and organic cof­fees, and a vari­ety of roasts. The num­ber of refill­able reusable fil­ters is grow­ing and even small batch roast­ers are get­ting on board with mak­ing their own com­pat­i­ble capsules.

So, CoffeeTalk invites you to peruse the fol­low­ing pages to delve fur­ther into the sin­gle serve phe­nom­ena and explore the inno­v­a­tive sin­gle serve prod­ucts and machines available.


Pods & Cups
by Pod Pack International, LTD. | 225.752.1160

Choose the Single Cup Experts. Choose the qual­ity and ser­vice ori­ented copacker spe­cial­iz­ing in pri­vate label­ing and national brand­ing using your cof­fee and tea blends. Now, you can also choose between the con­ve­nience of the Cups or the qual­ity, greener, and value story of the Pods.


EcoCup™ with RealCup™ Technology
by Mother Parker’s Tea & Coffee Inc. | 800.387.9398

With smart prod­uct design, com­mit­ted indus­try part­ners and pro­duc­tive dis­cus­sions, Mother Parker’s devel­oped EcoCupTM to give con­sumers the abil­ity to sep­a­rate (with­out tools) all the com­po­nents of the cap­sule, giv­ing it the abil­ity to com­post what can be com­posted, recy­cle what can be recy­cled, and sig­nif­i­cantly min­i­mize land­fill waste.


Café Don Pablo Signature Blend Single Serve Cups
by Café Don Pablo | 305.249.5628

If you are not get­ting a deep, rich, fresh, full-bodied and fla­vor­ful cof­fee from your sin­gle serve brewer, don’t throw it out. Try Café Don Pablo Single Serve; it’s spe­cialty cof­fee roasted in small batches that’s com­pat­i­ble with your Keurig machine. It’s sur­pris­ingly good!


Omnidegradable® Films
by TekPak Solutions | 416.505.3839

With 54 Billion sin­gle use cups enter­ing our waste stream each year, we offer a solu­tion that allows enhanced Biodegradation in Landfills or Oceans in a frac­tion of the time it would take tra­di­tional plas­tics. We can replace the Lidding, Cup and Outer bags with high bar­rier Omnidegradable ® materials.


KReal In-Room Capsule Brewer
by Bloomfield World Wide | 314.678.6336

Fresh & fast fla­vor in every cup! The NEW Bloomfield in-room brewer is sim­ple to oper­ate, has bet­ter cof­fee extrac­tion (more com­plete cof­fee soak) and has a large 14oz brew­ing capac­ity. Can be use with any K-Cup® or cap­sule. The per­fect cup of cof­fee every time!


Curtis Gold Cup™
by Curtis | 800.421.6150

What’s new in the sin­gle cup brew­ing world? The Curtis Gold Cup Brewer! Each cup deliv­ers SCAA “Golden Cup” stan­dard cof­fee and per­fects American-style, drip fil­tered brew­ing. Elevate the cof­fee expe­ri­ence and bring your cus­tomers the ulti­mate cof­fee expe­ri­ence with this remark­able new “open source” brewer. Check out wilbur­cur­tis. com/goldcupbrewer


AeroPress cof­fee maker
by Aerobie, Inc. | 650.493.3050

The AeroPress cof­fee maker uses a rapid, total immer­sion process to brew amaz­ingly deli­cious, rich, smooth cof­fee in less than a minute with­out any bit­ter­ness and with very low acid­ity. It brews a clean cup with­out any grit and cleans up in a few sec­onds, both unlike a French press.


Club Coffee L.P.
by Club Coffee L.P. | 800.387.4367

Coming in 2015: First 100% Compostable Pod!

This rev­o­lu­tion­ary pod is designed to work in Keurig brew­ers includ­ing the new K2.0 mod­els. But unlike K-cups, our entire pod is 100% Compostable. No sep­a­rat­ing, no mess, no has­sle. After brew­ing sim­ply drop the pod into your kitchen com­post bin. “Convert to dirt!”


PodPerfect Espresso
by ABCD – Automatic Brewers and Coffee Devices, Inc. | 610.828.6000

PodPerfect Espresso Pods from ABCD 610.828.6000 | We pre­ci­sion grind your espresso beans to your exact­ing specs, pod it pre­cisely in biodegrad­able fil­ter paper, nitro­gen flush and seal for fresh­ness. ABCD is the first co-packer of pods in North America. For more infor­ma­tion email ABCD today at


Coffee Condiment-Spinner
by Plastic & Products Marketing | 800.654.5741

Keep your cof­fee cus­tomers engaged with just a spin. Look how much this holds in just 12” of counter space. From K-Cups, cream­ers, sug­ars & stir­rers on 9” com­mer­cial grade turntable. Made in the USA (includ­ing Plastic!) and from a Female 100% owned business.


Double Wall Glass French Press
by Service Ideas, Inc. | 800.328.4493

French Presses allow your guests to cus­tomize their cof­fee expe­ri­ence. Brewing cof­fee at the table, and hav­ing it read­ily avail­able is a great way to allow cus­tomers to truly appre­ci­ate the cof­fee they’re drink­ing. Double wall glass offers clear view with­out heat transfer.


RC400 Single Serve Brewer
by Grindmaster | 800.695.4500

The RC400 Single Serve Brewer has rev­o­lu­tion­ized sin­gle cup brew­ing. The machine’s patent-pending brew cham­ber design com­bined with the uti­liza­tion of pulse brew­ing and pre-infusion results in bev­er­ages that boast an out­stand­ing fla­vor prod­uct. Superior bev­er­age qual­ity no longer has to be sac­ri­ficed in favor of convenience.


Bistro 10T3 HC
by Newco Enterprises Inc. | 800.325.7867

The Bistro 10T3-H&C gives cus­tomers the option to serve 10 hot or cold drinks in less than 10 sec­onds. The H/C option allows dis­pens­ing of ambi­ent cof­fee and drinks to be served over ice. The 10T3 allows sales of two liq­uid cof­fees, French Vanilla cap­puc­cino, hot choco­late and pow­dered milk.


Presse by bob­ble
by bob­ble | 919.809.5219

Presse by bob­ble is a clever one-cup-at-a-time cof­fee brewer that com­bines immer­sion brew­ing and reverse flow fil­tra­tion. Brew, press & go for the per­fect cup of cof­fee every time. Micro-filter pre­vents over-brewed bit­ter­ness and grit. 3-wall insu­la­tion keeps your cof­fee hot for hours. No plas­tic pod or paper fil­ter waste.


FLAVIA® Barista
by Mars Drinks | 484.332.3017

The Mars Drinks FLAVIA® Barista single-serve brewer was designed with the office of the future in mind; craft­ing per­fect cof­fees, teas, lattes, cap­puc­ci­nos, and now espres­sos, at the press of a but­ton. In fact, the only thing it won’t do is mis­spell your name on a paper cup.


Single Serve
by Massimo Zanetti Beverage USA | 757.215.7300

No mat­ter your need for sin­gle serve cof­fee, Massimo Zanetti Beverage has you cov­ered. MZB offers a pro­pri­ety closed loop sys­tem for Office Coffee Service, or if you have an exist­ing sin­gle serve pro­gram, try our new Filter Cups™, which offer an eco-friendly design, more cof­fee aroma and richer flavor.

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