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by Rocky Rhodes

Connecting the Dots

Categories: 2015, AugustTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Every step along the path from the farmer to the cus­tomer is impor­tant. Some will claim that one might be more impor­tant than the oth­ers. While they ARE all impor­tant, one step is the most ‘trans­for­ma­tive’ and that is the roast­ing process. Roasting can add fla­vors and take them away. If you screw up roast­ing, the best barista can’t fix it.

Roasting pro­fes­sion­als make tons of choices when decid­ing what equip­ment to use as well as how to roast a par­tic­u­lar cof­fee. Often the sec­ond deci­sion influ­ences the first and vice versa. Let’s look at the key ques­tions and fac­tors in design­ing and imple­ment­ing a roast­ing plant.

First: What kind of roaster do you want to be when you grow up? Different vol­umes require dif­fer­ent choices.

Second: How do you plan to source cof­fee? If you are just buy­ing from local importers you will have a dif­fer­ent cup­ping room and QA depart­ment vs. those doing direct import­ing. This may include sam­ple roasting.

Third: Where will you locate? There are needs to have retail traf­fic for a roaster/retailer that may work against a com­pany pri­mar­ily dri­ven by whole­sal­ing cof­fee to oth­ers. What kind of roast­ing you can do (if any) will be deter­mined by the zon­ing depart­ments of your city and county.

Fourth: Are you the type to ‘feel’ the roast and trust the art or do you pre­fer computer-based accu­racy when match­ing profiles?

Fifth: Do you have the bud­get to do it right the first time or to grow when you need to? Many com­pa­nies get stuck once they have grown because they have long leases in facil­i­ties that no longer meet the needs of the business.

If you have the answers to these ques­tions, you can dive into the deci­sions about get­ting your roast­ery set up or expand­ing an exist­ing one. Here are some help­ful tips:

Roaster:
A)    Decide on how much con­trol you want. Temp read­ings, air flow, data log­ger, automa­tion and burner type.
B)    Factor in ser­vice record and oper­at­ing cost.
C)    Size your roaster for about 50% growth.
D)    Size in appro­pri­ate smoke abate­ment via after­burner, scrub­ber, cat­alytic con­verter, or recir­cu­la­tion. Other coun­tries use other inter­est­ing devices that may not work in the US.

Other plant equip­ment:
A)    Green cof­fee load­ers, de-stoners, clean­ers, and stor­age bins need to be sized to meet pro­duc­tion require­ments and should be eas­ily upgraded for future expan­sion.
B)    Conveyance sys­tems move cof­fee from load-in through the roaster and out to pack­ag­ing. Designing a flex­i­ble sys­tem that can grow with you is a good idea.
C)    Grinding equip­ment comes in dif­fer­ent forms and sizes. Pick a unit that can keep up with your pack­ag­ing line and not be the bot­tle­neck. Also plan for ground cof­fee stor­age prior to pack­ag­ing for a degassing period.
D)    Packaging can be as sim­ple as a bucket, scoop and a floor sealer all the way up to a fully auto­mated machine that requires little-to-no human inter­ac­tion. A good sys­tem will be scal­able and expand­able to han­dle mul­ti­ple pack­ag­ing sizes and have options like nitro­gen flush­ing, valve appli­ca­tion etc.

Lab Equipment:
A)    A sam­ple roaster can be a cru­cial tool for any roast­ing com­pany. It is a tool that assists in the pur­chas­ing and accep­tance of green cof­fee as well as a way to ini­ti­ate roast pro­files for cof­fees before head­ing to the pro­duc­tion roaster.
B)    Color read­ers help a roaster to be more pre­cise in their final prod­ucts color both inter­nal and exter­nal fin­ished color.
C)    Cupping record sys­tems bring a sense of his­tory as well as qual­ity con­trol for roast­ing com­pa­nies.  On the low end you put cup­ping notes in a paper file. On the high end you store elec­tronic data in the cloud and share infor­ma­tion with your pro­duc­tion part­ners in the cof­fee grow­ing regions.

Deciding on a space and lay­out of the plant can now be done once you made the deci­sions above. As with most busi­nesses, loca­tion is impor­tant. In a man­u­fac­tur­ing plant like a cof­fee roast­ing com­pany the func­tional lay­out of the space is cru­cial for reduced oper­a­tional costs, pur­chas­ing costs, and pro­duc­tion effi­cien­cies. This is true regard­less of size of your company.

Being the mid­dle of the sup­ply chain and being the most trans­for­ma­tive piece of the sys­tem means that it is impor­tant to choose equip­ment wisely. It is equally impor­tant to fac­tor in size of plant for growth and the loca­tion to put your business.

Cablevey Conveyors Enclosed Tubular Coated Cable & Disc Conveyors
by Cablevey Conveyors
cablevey.com | 641.673.8451
No Metal Shavings! 1-Piece Discs for Easy-to-Keep-Clean Material Processing. Strong, Reliable Conveying Machines for over 40 Years – Over 30,000 Conveyors Installed! Cablevey Conveyors con­tin­u­ally demon­strates “best in class” con­vey­ors with the least amount of dam­age, spillage, for­eign mate­r­ial con­t­a­m­i­na­tion or oper­at­ing costs.
Cable & disc tech­nol­ogy gen­tly move prod­ucts through an enclosed tube with­out the use of air. Systems can con­vey up to 1240 cubic feet (35 cubic meters) per hour.

 

Infinity Roast™
by Buhler Inc
buhlergroup.com | 905.754.8389
Buhler’s InfinityRoastTM cof­fee roaster is lead­ing the way into the future of cof­fee fla­vor cre­ation. The InfinityRoastTM  assists in cre­at­ing roast­ing pro­files for cus­tomized fla­vor char­ac­ter­is­tics and phys­i­cal bean prop­er­ties. The roaster is designed with vari­able air-to-bean ratios and sets supe­rior stan­dards for safety, reli­a­bil­ity and energy efficiency.

 

Shore’s New Model 935 Moisture Tester
by Shore Measuring Systems
moisturetesters.com | 217.892.2544
The Shore Model 935 Moisture Tester pro­vides a com­mer­cial grade mois­ture tester for cof­fee, tea and cocoa. Easy to use, the Model 935 fea­tures an inte­grated scale and printer as well as a touch-screen dis­play. Moisture test­ing cal­i­bra­tions are included for a vari­ety of cof­fee, tea and cocoa bean commodities.

 

The UpShot Single-Serve Filters
by Lbp Manufacturing Inc.
upshotsolution.com | 800.545.6200
The UpShot Solution is a line of Eco-friendly, single-serve fil­ters paired with a flex­i­ble pro­duc­tion model that allows roast­ers to take advan­tage of the boom­ing single-serve mar­ket. Made from 100% polypropy­lene, it is recy­clable and is com­pat­i­ble with Keurig® and other single-serve brewers.

 

The E20-CP Analyzer
by Agtron, Inc.
agtron.net | 775.850.4600
The E20-CP and the M-Basic II are the finest instru­ments avail­able designed specif­i­cally to address the spe­cial require­ments asso­ci­ated with eval­u­at­ing and quan­ti­fy­ing the roast of whole bean and ground coffee.

 

PLI-VALV one way degassing valves
by PLITEK
Plitek.com | 847.827.6680
One-way degassing valves (often called fresh­ness valves, aroma valves, or cof­fee valves) are crit­i­cal to max­i­miz­ing coffee’s fresh­ness by allow­ing freshly roasted cof­fee to degas in its pack­ag­ing. PLITEK’s com­plete degassing solu­tions, PLI-VALV® one-way degassing valves and valve appli­ca­tors are the most effi­cient, reli­able, and cost effec­tive solu­tion for degassing freshly roasted cof­fee in its pack­ag­ing. For more infor­ma­tion con­tact:
sales@plitek.com.

 

FLEXI-DISC® Tubular Cable Conveyor
by Flexicon Corporation
flexicon.com | 610.814.2400
FLEXI-DISC® Tubular Cable Conveyors gen­tly slide frag­ile green and roasted cof­fee through  stain­less steel tub­ing, using poly­mer discs on stain­less steel cable. The sys­tem can have sin­gle or mul­ti­ple inlets and out­lets, and con­vey over short or long dis­tances. Offered as stand-alone sys­tems or fully inte­grated with exist­ing equipment.

 

The Diedrich Family of Roasters – from 1 kilo and sam­ple roast­ers to 280 kilo roast­ers
by Diedrich Manufacturing, Inc
diedrichroasters.com | 208.263.1276
Diedrich Roasters, the only roaster made from the ground up in America, is the lead­ing craft roast­ing solu­tion for com­pa­nies demand­ing a cof­fee roaster that deliv­ers high qual­ity, respon­sive con­trol, clean taste, low fuel con­sump­tion, reli­able con­sis­tency, and arti­san sen­si­bil­i­ties from a proven and tested man­u­fac­tur­ing partner.

 

Nesco Home Coffee Bean Roaster
by The Metal Ware Corporation – Nesco
nesco.com | 800.624.2949
The Nesco Coffee Bean Roaster allows con­sumers to roast their own green beans con­trol­ling the roast dark­ness and time.  Designed for in home use, with a cat­alytic con­ver­tor to absorb odors,  this qual­ity built, func­tional unit is a great addi­tion to Coffee retailer’s prod­uct portfolios.

 

US Roaster Corp
by US Roaster Corp
usroastercorp.com | 405.232.1223
US Roaster Corp pro­vides a full line of ser­vices to the Industry.
Award win­ning High Efficiency roast­ers with low­est emis­sions and our Millennium mod­els for every need.  Special mod­els For Cacao and expe­ri­ence in roast­ing and grind­ing. Consulting and train­ing for start up to com­plete plants. New Grinders, Rebuilt Equipment.

 

33 Cups of Coffee
by 33 Books Co.
33books.com | 503.888.3532
33 Coffees is a cof­fee jour­nal that pro­vides an easy way to quickly record cof­fee tast­ing notes in a small, con­ve­nient note­book for­mat. It’s per­fect for cof­fee novices and pros alike. The fla­vor wheel included in 33 Coffees lets you record a coffee’s fla­vor in a unique, visual format.

 

Unbiased Scientific Analysis of Coffee Products
by Coffee Analysts
coffeeanalysts.com | 800.375.3398
The true mea­sure of any cof­fee pro­gram is the bev­er­age qual­ity: how does is taste?  Branding, pro­mo­tion, and mer­chan­dis­ing will cap­ture the first sale, but only qual­ity will keep your cus­tomers return­ing time after time. We do not sell cof­fee: we test cof­fee.  Our team spe­cial­izes in the eval­u­a­tion and improve­ment of cof­fee pro­grams through­out the global cof­fee sup­ply chain.

 

Loring Roasters–S15, S35, S70
by Loring Smart Roast
loring.com | 707.526.7215
Highly con­sis­tent roast­ing regard­less of weather and pre­ci­sion con­trols to guide the roast enable roast­mas­ters to cre­ate & repro­duce excep­tional roasts at any time. Sustainable tech­nol­ogy built into the roast­ing sys­tem for smoke abate­ment can save up to 80% in fuel costs over roast­ers that require an afterburner.

 

Flavors of all types for the bev­er­age indus­try
by Beck Flavors
beckflavors.net | 314.878.7522
Beck Flavors is ded­i­cated to pro­vid­ing our cus­tomers supe­rior inno­va­tion, high qual­ity fla­vors and world-class cus­tomer ser­vice and sup­port. We con­tinue to cre­ate a range of fla­vors for your bev­er­age fla­vor needs. Our expe­ri­enced inno­va­tion staff and low min­i­mum order quan­ti­ties are just a few rea­sons to call us today!

 

Xeltron’s XR-Q model for Roasted Coffee
by Xeltron S.A.
xeltron.com | +506.2279.5777
Xeltron is with with you from the green to the roasted bean process. Our lat­est model will help you increase your yield even on the final process of roasted cof­fee by achiev­ing a uni­form appear­ance and con­sis­tent qual­ity. Offer your clients the best look­ing roasted cof­fee on the market.

Producer Profile

Categories: 2015, AugustTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

What is Cup of Excellence®?
Cup 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
13.Miravalle1Being 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.

El Salvador: Finca Miravalle
Table 1High on the vel­vet green shoul­der of El Salvador’s Santa Ana vol­cano nes­tles Finca Miravalle. Dr. Jaime Ernesto Riera Menendez owns and man­ages these 10 hectares, where cli­mate, rain­fall, and metic­u­lous hus­bandry com­bine to pro­duce his award-winning cof­fee. In 1980, Dr. Mendez’s father, Amadeo Riera y Solsona, bought the plan­ta­tion and named it Miravalle (Overlooking the Valley). Dom Amadeo began the process of reclaim­ing the cof­fee trees from the wild, and when he passed away, left Miravalle to his wife, Marta Dolores Menendez de Riera. Eventually she trans­ferred own­er­ship to her son, Dr. Menendez, a gas­troen­terol­o­gist, who inher­ited his parent’s love for cof­fee, and today Jaime and his mother Marta super­vise the farm’s oper­a­tions together.

At Finca Miravalle, a com­bi­na­tion of Bourbon and Pacas cof­fee vari­etals grow in the shade of native Ingas, Cipres and Gravileo trees, thriv­ing at an aver­age alti­tude of 1650 metres above sea level. Menendez and his farm man­ager, Luis Flores, employ cul­tural prac­tices such as con­tin­u­ous prun­ing of both cof­fee and shade trees, weed con­trol, replant­ing, and more, all of which they accom­plish by tra­di­tional meth­ods. Flores has worked with Dr. Menendez for seven years, and man­aged the plan­ta­tion for the last four. They have been able to almost com­pletely avoid the cof­fee rust that has plagued much of Central America. Together, they have pro­duced a cof­fee that has won the Cup of Excellence award for four con­sec­u­tive years.

Table 2From its van­tage point so far above the val­ley, Miravalle’s cof­fee ripens slowly. It is selec­tively hand­picked, fully washed, and then dried in the sun. During most of the year, only two peo­ple live at the farm—Luis and his wife—but dur­ing har­vest that pop­u­la­tion swells to about 70, as selected pick­ers from the sur­round­ing region con­verge. After the 2005 erup­tion of the Santa Ana vol­cano, which caused rocks the size of cars to hur­tle down on the land, many work­ers migrated to lower ele­va­tions. Now, Miravalle pays their pick­ers almost 40% above min­i­mum wage to come back up the moun­tain and par­tic­i­pate in the cof­fee harvest.

Dr. Menendez cred­its the excel­lent qual­ity of the Bourbón vari­ety, along with the alti­tude and loca­tion of Miravalle, for his farm’s 13th place award in the Cup of Excellence this year. Dr. Menendez is highly moti­vated to keep up with opti­mum har­vest and sort­ing processes to improve the qual­ity of his cof­fee each year. The key to this, he believes, is moti­vat­ing the peo­ple that work on the farm, teach­ing them the impor­tance of their role, and improv­ing the ben­e­fits for every­one involved.

This lot of Finca Miravalle cof­fee offers jas­mine in the aroma, cedar, malt, and grape­fruit up front, and a clean mouth­feel that ends in a lin­ger­ing aftertaste.

Connecting the Dots

Categories: 2015, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

filtrationWater fil­tra­tion is the lynch­pin of fla­vor in the cof­fee indus­try. Without the PROPER water all the expen­sive cof­fee brew­ing equip­ment will deliver fla­vor pro­file that fails to live up to the expec­ta­tions of the buyer and the man­u­fac­turer, and most impor­tant to all, the customer.

Coffee equip­ment man­u­fac­tur­ers and grow­ers are push­ing the sci­ence of brew­ing to a true art form. Parameters have emerged, such as: tem­per­a­ture sta­bil­ity, con­tact vari­abil­ity, con­tact time, grind par­ti­cle size, spray head design, and so many unseen char­ac­ter­is­tics achieved at the grower level. All these incred­i­ble efforts designed to cre­ate the per­fect cup are mean­ing­less if the chem­istry of the water doesn’t allow for fla­vor and aroma extraction.

The min­eral bal­ance in water reacts with com­pounds in cof­fee to cre­ate spe­cific extrac­tion results, sim­i­lar to how spe­cific fla­vor and aroma char­ac­ter­is­tics only exhibit at a very spe­cific tem­per­a­ture. A vari­a­tion of as lit­tle as 1 to 3 ppm can be detected in the qual­ity of the brewed product.

Flavor may be the rea­son cus­tomers pre­fer one cof­fee shop to another, but equip­ment pro­tec­tion and main­te­nance cost or reli­a­bil­ity may be the pri­mary dri­ver to the café owner. PROPER water treat­ment will give you both.

PROPER water treat­ment always begins with a water analy­sis at the site of drink preparation.

The type of water treat­ment bought depends on the source water and the desires of the oper­a­tor for pri­mary con­cerns. The best water (in a sim­pli­fied form) will have para­me­ters closely match­ing 150 ppm total dis­solved solids (ppm), 30 ppm of alka­lin­ity, and 4.5 grains of hard­ness and a neu­tral to slightly basic pH.  Parameters match­ing these will pro­vide for supe­rior fla­vor and aroma extrac­tion and also reduce/eliminate equip­ment scale and corrosion.

Water with lower min­eral con­tent will over-extract and exhibit astrin­gency in the cup that is unde­sir­able and may also be cor­ro­sive, such as using a reverse osmo­sis sys­tem with­out paci­fy­ing the water through a cal­cite fil­ter after the membrane.

Water with high min­eral con­tent under-extracts as the min­eral con­cen­tra­tion inhibits fla­vor. Depending on the min­er­als, this can result in scale buildup and high equip­ment repairs cost and annoy­ance issues.

Equipment pro­tec­tion and scale con­trol in low mineral-content water requires noth­ing more than good car­bon fil­tra­tion to con­trol chlorine/chlorine and ammo­nia (chlo­ramine) and their by-products that cause fla­vor taints and cor­ro­sion, but to pre­serve fla­vor low mineral-content water requires refor­mu­la­tion to avoid over-extraction. Filtration meth­ods uti­liz­ing acid/hydrogen addi­tion or salt soft­en­ing are unnec­es­sary and may cause cor­ro­sion and spoil flavor.

Equipment pro­tec­tion in high mineral-content water can be achieved with soft­en­ers (replac­ing cal­cium with salt,) acid addi­tive fil­ters (enabling scale to stay in solu­tion by low­er­ing the water’s pH,) seques­ter­ing fil­ters (reduc­ing scale’s abil­ity to adhere to metal­lic parts by coat­ing with chem­i­cal addi­tives,) reverse osmo­sis (sep­a­ra­tion of water from the min­er­als) and most recently nucle­ation assisted crys­tal­liza­tion (pre­form­ing scale before it reaches the boiler.) All of these meth­ods present their own set of sec­ondary issues; fla­vor sta­bi­liza­tion is not achieved with any one of these processes alone.

3i or BluV by PHSI
by Pure Water Technology
purewatertechsla.com | 504.331.8393

We pro­vide seam­less fil­tered or puri­fied water deliv­ery to auto­matic com­mer­cial cof­fee Brewers and ice mak­ers. We can also cus­tom engi­neer water deliv­ery sys­tems for com­meri­cial appli­ca­tions for restau­rants and cafes.

 

ScaleGard HP Reverse Osmosis System
by 3M Purification Incorporated
3MFoodservice.com | 203.238.8974

The ScaleGard HP Reverse Osmosis System reduces chlo­ramines and min­er­als from incom­ing water to help pro­tect equip­ment from cor­ro­sion and hard scale build-up. The sys­tem allows the end user to blend in the per­fect amount of min­er­als for Recipe Quality WaterTM. Self diag­nos­tics help ensure the sys­tem is work­ing properly.

 

Filtration by Flojet
by Xylem Inc.
foodservice.xylem.com | 914.323.5700

Filtration by Flojet’s inte­grated mem­brane pre-activated car­bon tech­nol­ogy improves water taste and appear­ance, pro­tect­ing dis­pense equip­ment and mit­i­gat­ing health con­cerns. The sys­tem removes chlorine/chloramine odor and taste by lever­ag­ing car­bon block tech­nol­ogy, proven to have more than four times the capac­ity to remove unwanted water char­ac­ter­is­tics as com­pet­i­tive pre­coat filters.

 

Purity C and Purity ST
by Mavea, LLC
mavea.com | 847.429.0510

MAVEA was devel­oped to tar­get the hard­ness that causes scale in equip­ment; it leaves in the min­er­als that improve taste and aroma. The Mavea sys­tem with an adjustable by-pass can selec­tively remove cer­tain dis­solved min­er­als from the water that cause prob­lems like bad taste and odor.

 

Everpure Water Filters
by Pentair Everpure/Shurflo
everpure.com | 800.942.1153

Pentair® offers a vari­ety of Everpure®-branded water fil­ters to fit the needs of your equip­ment based upon your water con­di­tions. The right fil­ter will save you time and expense on equip­ment main­te­nance, ask us. Whether remov­ing chlo­rine or chlo­ramines, using the right fil­ter pro­vides you with great qual­ity tast­ing water!

 

SMF CoffeePRO
by Selecto, Inc.
selectoinc.com | 678.697.5519

Water is 99% of coffee’s ingre­di­ents and a key to bring­ing out dif­fer­ent fla­vors from the cof­fee bean. Selecto taste­fully crafted inno­va­tion ensures the rich fla­vor your cus­tomers expect and pro­tects your brand, equip­ment, and prof­its. CoffeePRO removes bad odor and reduces scale build-up while avoid­ing equip­ment downtime.

 

OP’ series reverse osmois/mineral addi­tion sys­tems
by OptiPure
optipurewater.com | 800.333.2556

The ‘OP’ series water treat­ment sys­tems uti­lize reverse osmo­sis (RO) to remove > 97% of the total dis­solved solids (TDS) from water. Then a bal­ance of min­er­als is nat­u­rally dis­solved into the RO water to pro­vide TDS with ‘Optimized’ water char­ac­ter­is­tics for espresso and coffee.

 

WaterChef® U9000 Premium Under-Sink Water Filtration System
by WaterChef® Premium Water Filtration
waterchef.com | 800.879.8909

WaterChef® Premium Water Filtration is the smarter way to reduce a broad range of com­mon tap water con­t­a­m­i­nants, elim­i­nate the waste and expense of plas­tic bot­tles and small water fil­ter car­tridges, and improve the qual­ity and taste of your drink­ing water (as well as your favorite recipes, cof­fees and teas.)

Connecting the Dots

Categories: 2015, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

There was a time in the not-so-distant past when the word “batch brewer” and “qual­ity cof­fee” rarely shared the same sen­tence. Today, how­ever, the word is out – you can have the best of both worlds. A dialed-in batch brewer with fresh and lively beans can solve a myr­iad of cof­fee shop woes. Here are a few rea­sons to rethink your drip sys­tem as some­thing that can ele­vate your customer’s cof­fee expe­ri­ence, rather than com­pro­mise it.

The Coffee

Consistency: Built to be depend­able and reli­able, com­mer­cial cof­fee brew­ers do not leave vari­ables such as water tem­per­a­ture and other recipe para­me­ters to chance. Advanced pro­gram­ming capa­bil­i­ties that con­trol water tem­per­a­ture, water flow rates, and puls­ing sequences pro­duce pre­dictable results every time

Control: You have the power to set the para­me­ters to your coffee’s spe­cific wishes. If you want to take it to the next level by manip­u­lat­ing flow rates and puls­ing sequences, batch brew­ers are happy to oblige with­out devi­a­tion. Set your brew size, tem­per­a­ture, and what­ever else you need in order to cus­tomize your cof­fee program.

The Customer Experience

Speed of Service: Batch brew as much or as lit­tle as you need to serve the cus­tomer quickly and reduce waste.

Aesthetics: Times have changed and so have brew­ers. There are so many brew­ers on the mar­ket now that serve as a com­pli­ment to your café, even as a show­piece. Quality is not only felt but seen, and the brew­ers of the future will surely keep aes­thet­ics at the top of the pri­or­ity list.

Brew what you want when you want: Want to offer 15 dif­fer­ent cof­fees at any given time? By-the-cup brew­ers can accom­mo­date even the length­i­est of cof­fee menus at the press of a but­ton. Decaf and sea­sonal offer­ings can often be wasted if made in exces­sive amounts, but a by-the-cup sys­tem will save that waste while also boast­ing a fresher prod­uct for your customer.

Innovation

Advancements in Technology: By embrac­ing mechan­i­cal brew­ing, you’re also advo­cat­ing for tech­no­log­i­cal advance­ment. Much has been accom­plished in the world of cof­fee extrac­tion through tech­nol­ogy and engi­neer­ing; whether it’s lime-resistant com­po­nents to keep your sys­tem run­ning strong, energy sav­ing fea­tures for opti­mal per­for­mance while min­i­miz­ing your energy foot­print, or updat­a­ble soft­ware that keeps you always ahead of the curve.

Coffee Freshness: Managing fresh­ness after brew­ing is a crit­i­cal com­po­nent to any cof­fee pro­gram. At-a-glance dig­i­tal sys­tems on dis­pensers make it easy to know when it’s time to brew more coffee.

Operation

Ease of Use: Investing in equip­ment is an invest­ment in a tool, and that tool should inte­grate seam­lessly into your oper­a­tions. A good brewer will be designed for easy and intu­itive oper­a­tion, main­te­nance, and clean­ing. Because when it’s time to work, you need a frill-free zone.

Does its job so you can do yours: The more effi­ciently your machine works, the more effi­ciently you can work.

When look­ing at com­mer­cial cof­fee brew­ing equip­ment, it is impor­tant to do your home­work. Make sure the cof­fee brewer can meet your needs today as well as in the future. Other impor­tant fac­tors to take into con­sid­er­a­tion include:

• Number of cups per hour

• Weight of the equip­ment when the water tank and dis­pensers are full to ensure the counter it will be placed on can hold the weight

• Electrical Supply Requirements – Volts, amps, phase, heat­ing con­fig­u­ra­tion, wire, watts

• Dimensions

• Water Supply Requirements – Water con­nec­tor, water pres­sure, min­i­mum flow rate

• Water fil­tra­tion system

Thermal Brewer
by Bloomfield
bloomfieldworldwide.com | 314.678.6336

Volume brew­ing has never been eas­ier! Bloomfield’s tra­di­tional ther­mal brew­ers are per­fect for high vol­ume oper­a­tions. With the supe­rior spray head design, 2 brew vol­umes and fast access to com­po­nents this brewer is the sta­ple for com­mer­cial brew­ing. High qual­ity meets simplicity.

 

Gemini® with IntelliFreshTM
by Curtis
wilburcurtis.com | 800.421.6150

Simplify brew­ing and serv­ing high vol­umes of fresh cof­fee at the per­fect tem­per­a­ture. IntelliFreshTM (IF) tech­nol­ogy main­tains coffee’s ideal fresh­ness and tem­per­a­ture through­out the dis­pens­ing cycle by envelop­ing the satel­lite servers with pulses of gen­tle heat. These pulses keep the cof­fee at a con­sis­tent tem­per­a­ture while main­tain­ing coffee’s chem­i­cal structure.

Producer Profile

Categories: 2015, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

What is Cup of Excellence®?

Cup 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

Being 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.

Table1Colombia: Buenavista
In the 2015 Colombia Cup of Excellence com­pe­ti­tion, Astrid Medina’s cof­fee won first place with a pres­i­den­tial score of 90.2 points, offer­ing exotic sweet and fruity notes, bright acid­ity and creamy medium body.

The farm, whose crops are almost com­pletely renewed, is a shared legacy and her sis­ter owns a frac­tion. “She [my sis­ter] is also a part of the farm. She is a sin­gle mother, has a boy and they also depend on us,” Astrid explains.

The farm has an area of 15 hectares, of which ten are grown with cof­fee. For five years, they have had the sup­port of a farm man­ager, who is the hus­band of Astrid’s niece. All the man­age­ment remains within the family.

Each stage of pro­duc­tion is very care­fully looked after, and Astrid attrib­utes the qual­ity of her cof­fee to the efforts of many peo­ple. “If one of them was wrong, that would affect us all, but we speak the same lan­guage, we look for and achieve the same objec­tive. It’s under­stand­ing between employ­ees, pick­ers, the farm’s man­ager and own­ers,” she says, with­out dis­re­gard­ing that nature has been very gen­er­ous to her farm.

The cli­mate and soils are very healthy, the region is very new, we never do burns, we let organic mate­r­ial do its work and fer­til­ize the soil when it decom­poses. The water for the post-harvest pro­cess­ing is also very pure,” she explains.

She also attrib­utes the qual­ity of her cof­fee to the par­tic­u­lar blend of beans that the farm allows for in the mid-year har­vest (November, December and part of January, with lim­ited pro­duc­tion). Because of its exten­sion, lands vary between 1800 and almost 2000 meters in alti­tude. “We selected the best lots to make the blend with beans from dif­fer­ent alti­tudes. We think that most of the coffee’s suc­cess is in the blend itself,” she explains. “Cup of Excellence allows us to keep dream­ing and to exper­i­ment, because cof­fee, beyond doing the right thing, is like a mys­tery, since you may like it and oth­ers may not,” she says.

Table2Astrid knows that the qual­ity pre­mium of $14.50 a pound that was paid by roast­ers from Asia, the United States, and Australia for her cof­fee will trans­late into wel­fare for her entire fam­ily, her employ­ees, and pro­duc­tive improve­ments on the farm. “I will invest it in improv­ing our house, pro­vid­ing bet­ter liv­ing con­di­tions for our farm man­ager, our employ­ees, expand­ing the “ben­e­fi­ci­adero” (post-harvest pro­cess­ing facil­i­ties), because we think about grow­ing more cof­fee in the future, hav­ing bet­ter tech­nol­ogy, improv­ing every­thing,” she says.

Coffee has allowed Astrid to keep her fam­ily together and help each other. “There is strength in num­bers. There have been ups and downs. We have already been work­ing nine years on this farm. There have been times of low prices in which one wants to give many things to the employ­ees and one can­not, but we keep going on hope.”

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. (www.cocarive.com.br) 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

Producer Profile

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

What is Cup of Excellence®?
Cup 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.

Table 1Changing Producer Lives
Being 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.

El Filo is a pretty nice farm in El Cedral – Sta. Bárbara,
but the most amaz­ing thing is the stun­ning land­scape. We had an inter­view with Miguel and here’s what he shared with us about the farm and his family:

Table 2Miguel began grow­ing his cof­fee col­lec­tively with his father 27 years ago, and in 1995 he became inde­pen­dent with half a hectare, and he now owns 2.45 hectares of cof­fee plan­ta­tion. He and his wife have 8 chil­dren, and all of them work in cof­fee grow­ing activ­i­ties. Family mem­bers do the main­te­nance activ­i­ties around the farm, but dur­ing the pick­ing sea­son they hire on almost 25 peo­ple to col­lect the cherries.

The process of pro­duc­ing a qual­ity cof­fee begins with proper pick­ing, using only the ripe, red cher­ries and reject­ing any other cher­ries that make it into the col­lec­tion. Milling is per­formed the very same day, again care­fully select­ing the supe­rior grain and dis­card­ing the dam­aged grain. Drying is then per­formed in tem­per­a­ture con­trolled solar dryers.

Miguel and his cof­fee have par­tic­i­pated in COE 8 times, rank­ing 5th place in 2013. He says “I am happy with COE, it’s a great alter­na­tive for small pro­duc­ers. In my first events, I was dis­ap­pointed but when I learned how to pre­pare the cof­fee in the cor­rect way, I saw the results.”

More on Miguel Moreno’s History:
Miguel Moreno, a small cof­fee farmer from El Cedral, Las Vegas, Sta. Bárbara is bet­ter known as El Cielito. Coffee is the main prod­uct in this zone, and it marks the econ­omy of this vil­lage. “Don Miguel” as peo­ple affec­tion­ately know him, is a second-generation cof­fee grower, start­ing his career pro­duc­ing cof­fee in 1993. During his first years, the prof­its from cof­fee pro­duc­tion weren’t enough to sup­port his fam­ily; prices were low and mar­ket pre­dicted a bleak future for cof­fee pro­duc­ers. After try­ing with­out suc­cess to get bet­ter prices for his cof­fee, he decided to immi­grate to US look­ing for the American Dream as a way to improve his family’s qual­ity of life.

After sev­eral years of liv­ing in the US, he was deported. However, he had man­aged to save up enough money to buy a par­cel of land and began grow­ing cof­fee again. But he got the same results as before: low prices and insuf­fi­cient income. He tried enter­ing the US to pur­sue the American dream once again, but was again deported. Shortly after he returned to cof­fee and just barely made the dead­line to sub­mit his cof­fee for the 2005 Cup of Excellence (2nd Edition). His cof­fee was cho­sen as a win­ner, and since then Miguel has par­tic­i­pated every year, mak­ing it to the winner’s cir­cle almost every year. The suc­cesses changed the qual­ity of life for him and his fam­ily. Miguel has for­got­ten the American Dream, because his cof­fee has made his own dream.

Now “Don” Miguel is an inspi­ra­tion for his broth­ers and neigh­bors who have been par­tic­i­pat­ing in COE Honduras. They have col­lec­tively improved the pro­cess­ing and qual­ity of their cof­fees to the point the El Cielito has been placed in the World Specialty Coffees list, and doc­u­men­taries have been made on their story.
—Courtesy of Alliance for Coffee Excellence

The View

Categories: 2013, SeptemberTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

Roaster’s Guild Retreat Recap
Another Roaster’s Guild Retreat has past and the SCAA is cel­e­brat­ing a record atten­dance for this year’s event. Filled with edu­ca­tional and cer­ti­fi­ca­tion class work, round tables, and of course, roast­ing. This year’s roaster event was well orga­nized and man­aged. I am sure that it was a really prof­itable endeavor for the Roaster’s Guild and there­fore the SCAA.

Something seemed miss­ing how­ever – the feel­ing of cama­raderie and fun. Now admit­tedly, that is not meant to be the top rea­son for attend­ing but it cer­tainly is a big one. The offi­cial par­ties seemed sub­dued and, broke into small clutches of old friends pretty quickly. With over 50% of the atten­dees being first timers, this meant that a sub­stan­tial num­ber of folks were left with noth­ing to do after 10PM. Maybe this is why so many first timers don’t return. Classes and cer­ti­fi­ca­tions are great but the fel­low­ship and net­work­ing that the Roaster’s Retreat is know for is also of extreme impor­tance. For the most part, roast­ers are pretty shy (roast­ing is not a job for folks who need a lot of com­pany) and the Retreat gives an oppor­tu­nity to “let down” with like kinds. This year the Retreat did not reach out far enough to these new participants.

I think that one rea­son for this may have been how the Saturday bon­fire was orga­nized. The win­ners were announced very early in the evening. After the announce­ment the party pretty much broke up and scat­tered. The last time it was at Stonewall, the win­ners were announced late in the evening after every­one was pretty toasted but every­one stayed and inter­acted with each other because they wanted to know if their team won. It made for bet­ter net­work­ing – some­thing to think about for next year.

One thing I took away from the Retreat itself is a ris­ing level of worry that con­sumers are just not that into the nuance of spe­cialty cof­fees; after all these years of pro­mo­tion and edu­ca­tion, that 83% of con­sumers that drink cof­fee daily remained plateaued at com­mer­cial, office, and chain cof­fees. They are not pos­i­tively respond­ing to the mes­sage of incre­men­tally improv­ing qual­ity. As qual­ity, (and the increased costs asso­ci­ated with it) rise, con­sumers are not reward­ing small roast­ers for the efforts. There is a sense that most of the cof­fee con­sumers are just along for the ride and will pretty much drink “good” qual­ity cof­fee (as long as it scores in the 70’s and 80’s).

Now this is not to say that small bou­tique roast­ers can­not make a mar­ket for their supe­rior cof­fees. However, with a plateaued mar­ket and more and more new roast­ers com­ing on line, the result is intense com­pe­ti­tion. So what is the solu­tion? One thing is for sure: it is NOT a price war! In this, every­one loses, the roast­ers bat­tling it out with each other result­ing in less money to be able to pur­chase qual­ity green, or even stay in busi­ness. And the con­sumer, who is being taught to expect more for less, will also even­tu­ally be the loser when their source of great qual­ity cof­fee can no longer afford to buy it, roast it and sell it. The solu­tion is bet­ter busi­ness! Roasters, it is time to brush up on those busi­ness skills, mar­ket­ing prac­tices, cost con­tain­ment, and cus­tomer ser­vice, to win the race, stay in busi­ness and even grow and thrive. Not sure where to find more skills? Find your­self a men­tor. Read books. Join a pro­fes­sional group. Seek out classes. Challenge your­self to grow!

And on that note, a huge con­grat­u­la­tions to Michael Kell of GoodBean Coffee for orga­niz­ing an amaz­ing event at the Oregon State Fair this year and to Rogue Coffee Roasters on win­ning the Overall 2013 Best Coffee In Oregon Competition! Be sure to check out bestcoffeeinoregon.com for details on all of the winners!

Cheers,
Kerri & Miles

Commercial Coffee Brewing Systems

Categories: 2013, JuneTags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , Author:

The com­mer­cial cof­fee indus­try is hot­ter than ever. Coffee machines that were once only seen in restau­rants have migrated over into the every­day office and home set­ting. The rea­son is, com­mer­cial cof­fee mak­ers are much more reli­able over longer peri­ods of time and brew a much bet­ter cup of cof­fee. Commercial units brew cof­fee at an opti­mum brew­ing tem­per­a­ture (10−20 degrees hot­ter than the made-for-home mod­els) extract­ing the cof­fee grinds to max­i­mize taste. When it comes to buy­ing com­mer­cial cof­fee mak­ers, you begin to under­stand that it is a big indus­try and the process can be overwhelming.

The first step is to research the var­i­ous mod­els and find the type of com­mer­cial cof­fee brewer that will best serve your needs. Technological advance­ments have improved brew­ing pre­ci­sion. Coffee can be cre­ated using exact spec­i­fi­ca­tions by just turn­ing the dial or push­ing a but­ton. These com­mer­cial cof­fee brew­ers can also be set to per­form tasks automatically.

Several com­mer­cial cof­fee brew­ers, most of whom are pio­neers in the indus­try are all launch­ing new prod­ucts that cater to spe­cific needs, includ­ing: FETCO, Bloomfield, Wilbur Curtis, Brazen, and Brew-Tek.

Curtis-Gold-CupCurtis and the Gold Cup
The Curtis Gold Cup (CGC) stands alone among open source sin­gle brew­ers.  “The CGC Brewer uses advanced tech­nol­ogy to ensure the per­fect gold cup stan­dard of cof­fee and is very reli­able,” said Brant Curtis, Marketing Director at Wilbur Curtis.  With a touch of a but­ton, the brewer is pre-programed with exact­ing recipe set­tings.  “A group of twenty can walk up to a barista and this machine is able to brew a vol­ume batch of gold stan­dard cof­fee.”  This G4 con­troller is much more than a flashy screen.  Using the most advanced man­u­fac­tur­ing and pro­gram­ing processes, it is able to exactly con­trol water tem­per­a­tures, water flow rates and water pulse sequenc­ing to the mil­lisec­ond.  In addi­tion, the user also has the abil­ity to com­pletely cus­tomize their own recipes.  This machine will brew 12–20 ounces in a few min­utes.  With smaller, pre­cisely con­trolled brew vol­umes, higher qual­ity cof­fees and vari­etals may be offered at a more prof­itable price point.  An eco­nom­i­cal fea­ture is the abil­ity to brew one cup at a time dur­ing non-peak hours, “which elim­i­nates the waste fac­tor” said Curtis.

Curtis has taken cof­fee brew­ing tech­nol­ogy to new heights with the Generation Four Gemini with Intellifresh, a dig­i­tally con­trolled and auto­mated sys­tem that uses gen­tle warmth to ensure the cof­fee stays its fresh­est, even when it is moved to a remote warm­ing sta­tion.  “This twin headed unit is designed to keep cof­fee at an opti­mum serv­ing tem­per­a­ture with­out degrad­ing it,” said Curtis.  It is like an ‘elec­tric blan­ket’.  The G4 dig­i­tal con­trol is fast and fea­tures intu­itive con­trols that make it easy to achieve the best cof­fee pos­si­ble by allow­ing com­plete con­trol over tem­per­a­ture, time, vol­ume, pre-infusion, pulse-brewing and water bypass. Pre-set, one-touch global recipes account for cof­fee type, grind and weight to help sim­plify the brew­ing process while deliv­er­ing gourmet results. This cof­fee maker from Curtis takes the guess­work out of cof­fee: “Press brew and it will remem­ber to brew that golden cup of cof­fee in a large batch, every time,” said Curtis.

FetcoFETCO adds Intuitive Touch Screen
FETCO, one of the fore­most com­mer­cial cof­fee brew­ing equip­ment man­u­fac­tures in the world is re-launching their CBS-2130-XTS Series Airport Coffee Brewer in August, now with an intu­itive touch screen. “We lis­tened to our cus­tomers and went back to the draw­ing board to re-design this brew­ing sys­tem. We are pleased with the out­come,” said Vince Kendzierski, Director of Marketing with FETCO. “Our con­sumer is typ­i­cally the con­ve­nience stores, cafe­te­rias, and spe­cialty cof­fee shops. We are a per­fect hot bev­er­age solu­tion for high vol­ume self-service envi­ron­ments.” The unit is small and com­pact mak­ing it an ideal choice for break rooms, cafe­te­ria coun­ter­tops and lobby ser­vice areas. This brewer is engi­neered for smaller batch dis­pens­ing and is avail­able in 1 gal­lon and 3 liter configurations.

8790-Thermal-Dispeser.inddBloomfield is Back
Bloomfield, a long-time inno­va­tor in the indus­try, is intro­duc­ing its Dual Automatic Thermal Coffee Brewer. “This brewer will allow the con­sumer to brew cof­fee that is reli­able and serve the needs for high vol­ume”, said Greg Loffler, VP Sales and Marketing at Bloomfield. “This electro-mechanical brewer may be con­sid­ered tra­di­tional, but its supe­rior engi­neer­ing and proven tech­nol­ogy is time­less. This brewer will deliver an excep­tional cup of cof­fee every time.” The two brew­ing vol­umes of 1 gal­lon and 1 1/2 gal­lons will accom­mo­date fluc­tu­a­tions in demand. Their exclu­sive design allows for easy access and makes for quick, effi­cient ser­vice. The “ready to brew” light indi­cates the proper water tem­per­a­ture to help elim­i­nate the guess­work in brew­ing. The pre­mium qual­ity ther­mo­stat has a full-length stain­less steel sens­ing bulb that rec­og­nizes water tem­per­a­ture accu­rately and cycles less fre­quently. The inde­pen­dent front-mounted hot water faucet allows draw­ing of hot water with­out affect­ing cof­fee taste or brew­ing cycle. The supe­rior spray head design spreads water over the cof­fee grounds cre­at­ing agi­ta­tion and a float­ing action that com­pletely sat­u­rates the cof­fee to cap­ture the full, rich essence of every bean.

Adobe Photoshop PDFBrew-Tek
Brew-Tek has come out with yet another depend­able, eco­nom­i­cal and reli­able com­mer­cial cof­fee brewer. The “ADJD-3” will be on the mar­ket in June and fea­tures 3 but­tons on the front allow­ing the con­sumer to have a brewer that is easy to oper­ate. “The beauty of this brew­ing sys­tem, is that you can use the same packet of cof­fee to brew 3 dif­fer­ent types of cof­fee: mild, medium or bold,” accord­ing to Steve Hyde, national Sales Manager with Brew-Tek. “What it boils down to is choice and bulk brew­ing. That is what we believe makes more money for the client and choice for the consumer.”

Brazen5Brazen – an Automatic Pour-Over Solution
What started out as a way to brew a bet­ter cup of cof­fee has turned into a pas­sion for Joe Behm, owner and inven­tor of the “Brazen” cof­fee brewer. “I took a look at what was avail­able on the mar­ket and knew we could do bet­ter,” said Behm. The Brazen took four years to com­plete, but has received rave reviews, includ­ing the “2012 People’s Choice Award from the SCAA and is Amazon.com’s #1 cof­fee brewer. The Brazen is sold through Boyd’s cof­fee, one of the old­est fam­ily owed cof­fee roast­ers in the USA. “We were quite pleased with what we have achieved,” said Behm. “We have brought some­thing new and inno­v­a­tive to the mar­ket and we believe we have suc­ceeded.” The Brazen incor­po­rates patent-pending tem­per­a­ture cal­i­bra­tion tech­nol­ogy, cou­pled with proven tech­niques such as pre-soak fea­tures, pre­cise and accu­rate water deliv­ery tem­per­a­tures to com­bine for the ulti­mate cus­tom brewed cof­fee. The Brazen puts you, the user, in con­trol of the brew­ing and tem­per­a­ture process. “Most cof­fee mak­ers don’t allow the cus­tomer to change the brew­ing tem­per­a­ture of their cof­fee,” said Behm. Before intro­duc­tion of the Brazen, there were no con­sumer ver­sions avail­able with a pre-soak func­tion and almost all had poor extrac­tion due to poor design of water dispersion.

One of the key aspects of well-brewed cof­fee is mak­ing sure the grounds are evenly sat­u­rated. Unlike most home brew­ers, which drip from the mid­dle, Brazen sat­u­rates the grounds in a shower of hot water, at the right speed and the right tem­per­a­ture. Why is tem­per­a­ture con­trol so impor­tant? Having con­trol over the brew tem­per­a­ture enables you to decide at what tem­per­a­ture you would like your cof­fee brewed. Different brew­ing tem­per­a­tures extract dif­fer­ent fla­vors from the grounds and can greatly affect the char­ac­ter of the cup. “We are the only brewer on the mar­ket that can store your mem­ory and data.” For exam­ple, since no sin­gle brew­ing tem­per­a­ture is “right” or “per­fect,” hot­ter may not always be bet­ter. In sim­ple terms, being able to choose the brew­ing tem­per­a­ture gives you con­trol over the fla­vor of the cof­fee because the tem­per­a­ture affects how much is drawn from the grounds. Draw too much and it is bit­ter, draw too lit­tle and it is weak. By adjust­ing the grind, the qual­ity, and the tem­per­a­ture you have greater control.

Other fea­tures include a man­ual water release for teas, a pre-soak and adjustable rest time, and alti­tude cor­rec­tion. “It is going to be the gauge that oth­ers are judged by because the user has com­plete con­trol of the tem­per­a­ture,” says Behm.

We are proud of what we have achieved. The Brazen was designed to meet or exceed the SCAA Gold Cup Standard. Be on the look­out for new prod­ucts on the mar­ket. We will have 3 new prod­ucts on the mar­ket in the next 1–2 years. We want to be the leader in doing things dif­fer­ently but with pre­ci­sion and accuracy.”

Everybody’s taste in cof­fee is dif­fer­ent. This brewer was designed to be a leader and cost effec­tive, allow­ing every­one to drink a great cup of cof­fee at an afford­able and eco­nom­i­cal price. For me, all that mat­ters at the end of the day is that I have given peo­ple the oppor­tu­nity to have their own jour­ney in cof­fee. I love what I do, for me it’s a pas­sion!” What else sets the Brazen apart is their qual­ity and cus­tomer service.

Whichever cof­fee brewer you choose, keep in mind, it is impor­tant that you make the right choice for your busi­ness needs. Any one of these brew­ers will be a wor­thy invest­ment that will deliver a steam­ing cup of java every time!

Tips for Building Profitable Strategies

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12_12 24-AConsumer taste and per­sonal income drive demand. The prof­itabil­ity of indi­vid­ual com­pa­nies depends on the abil­ity to secure prime loca­tions, drive store traf­fic, and deliver high-quality prod­ucts. Large com­pa­nies have advan­tages in pur­chas­ing, finance, and mar­ket­ing. Small com­pa­nies can com­pete effec­tively by offer­ing spe­cial­ized prod­ucts, serv­ing a local mar­ket, or pro­vid­ing supe­rior cus­tomer service.

Cafes com­pete for con­sumer dol­lars with other spe­cialty con­sumer stores such as con­ve­nience stores, gas sta­tions, quick ser­vice and fast food restau­rants, gourmet food shops, and donut shops. These stores are gen­er­ally under 1,500 square feet and have a small food prepa­ra­tion and back of the house area. Cafes high­light the Espresso process, offer high-quality bak­ery items, and are lead­ers in qual­ity cof­fee and roast­ing. Seating has expanded toward more diverse styles and table heights. Expanding your food and bev­er­age offer­ing can increase your hours of oper­a­tion, prof­itabil­ity, and bring in more cus­tomers to your café. Maintaining qual­ity is impor­tant when adding items and experience.

Experience keeps cus­tomers com­fort­able and com­ing back. The phys­i­cal and vir­tual expe­ri­ence for cafes is becom­ing more unique and closer to that of a full din­ing expe­ri­ence. Community rela­tion­ships are more and more impor­tant with con­sumers look­ing to pur­chase from retail­ers with an out­reach into the com­mu­nity. A ser­vice model that con­sid­ers a loy­alty pro­gram, engag­ing your cus­tomers, social media, and other forms of con­tin­u­ous con­nec­tion will have an impact.

The fol­low­ing are Tips to con­sider when plan­ning a pro­gram for success:

1st Tip – con­sider food items that are desir­able beyond the AM hours. Salads, soups, smooth­ies, and sand­wiches can be inte­grated eas­ily if imple­mented right. Be care­ful to cre­ate a menu and food prepa­ra­tion that keeps your infra­struc­ture costs to a min­i­mum. Often a table top induc­tion burner, a high speed air impinge­ment oven, and sand­wich cart are all you need to make a vari­ety of menu items and still keep your infra­struc­ture costs to a min­i­mum. Typically, the menu prices at Cafes on food items are lower than dine in restau­rants; there­fore, tar­get under 15–20% food costs (per­cent­age of menu price). Work with a menu con­sul­tant on com­pet­i­tive menu items, process, flow, and low prepa­ra­tion and labor time.

2nd Tip – con­sider other bev­er­age items to expand your hours of oper­a­tion. Coffee and tea con­sump­tion and pur­chases often end around 3:00 pm. cre­at­ing more rea­sons to visit your café at dif­fer­ent hours of the day will increase your prof­its. Consider adding beer or wine to your menu. When inte­grat­ing beer or wine, con­sider the space lay­out to max­i­mize sales, tast­ing events, food pair­ing, and pric­ing that is com­pet­i­tive in the mar­ket. Look into local codes regard­ing your space lay­out, bar­ri­ers, and other reg­u­la­tions in the serv­ing of beer or wine.

3rd Tip – con­sider inte­grat­ing spe­cial dietary items such as gluten free, sugar-free, and non-dairy selec­tions in your menu. Having a vari­ety of options will attract a wider range of con­sumers into your café and you can mar­ket that you have a menu for many tastes and dietary needs.

4th Tip – con­sider updat­ing your expe­ri­ence to align with your new menu refine­ments. The expe­ri­ence that would align with healthy menu items might inte­grate sus­tain­able and green mate­ri­als and fresh col­ors and tones. Typically retail and restau­rant con­cepts need to be reviewed and updated every 5–7 years at the most or when menu items and over­all con­tent has changed dra­mat­i­cally – which also is an indi­ca­tor to re-review your over­all brand and messaging.

5th Tip – con­sider unique loy­alty and com­mu­nity out­reach pro­grams. Giving back to local orga­ni­za­tions can include donat­ing your café venue for their events, thus pro­vid­ing expo­sure to your café, as well as, show­ing cus­tomers that you are part of their com­mu­nity and want to give back. Consistency and patience is the key. Results in this area can often take 6 months to 1 year at a minimum.

When con­sid­er­ing these tips, cre­ate a sound plan of deliv­ery includ­ing research, bench­marks for suc­cess, and hire indus­try experts to lead you through the process as needed for bet­ter results.  Competition has increased and suc­cess means plan­ning ahead of the curve.

12_12 24-FMelanie Corey-Ferrini is the Founder of The Dynamik Group in Seattle, WA cre­at­ing café and restau­rant con­cepts through­out the world.
www.dynamikspace.com

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