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COFFEE PROGRAM AND PROCEDURAL HANDBOOK

Table of Contents INTRODUCTION...... 2 The Specialty Industry ...... 2 LaMar’s Coffee Program Launch ...... 4 Why Dazbog? ...... 4 COFFEE MENU AND RECOMMENDED PRICING ...... 6 SUPPLIERS...... 7 RECOMMENDED OPENING ORDER ...... 8 Basic Coffee Program Description ...... 8 Program Description ...... 8 Basic Coffee Program – Recommended Opening Order Sample Form ...... 9 Espresso Coffee Program – Recommended Opening Order Sample Form ...12 OPERATIONS AND PROCEDURES ...... 15 Shelf Life ...... 15 Procedures ...... 15 Brewing Instructions – 10 easy steps ...... 15 Daily Cleaning Procedures ...... 16 Weekly Cleaning Procedures ...... 17 Service and Sales Reminders ...... 17 AN OPERATIONAL GUIDE TO ESPRESSO ...... 18 What is Espresso? ...... 18 BASIC ESPRESSO AND ITALIAN-STYLE RECIPES ...... 19 Espresso ...... 19 ...... 20 Cafe ...... 20 Cafe Au Lait ...... 21 Cafe Mocha ...... 21 LaMar’s Famous Latte ...... 22 Iced Italian Soda ...... 22 ...... 22 Steamer ...... 22 Creole Lait ...... 22 Americano ...... 22 Hot or Iced Chai Tea Latte ...... 22 Granita ...... 23 TRAINING ...... 24 COFFEE TRENDS ...... 25 Types of Beans ...... 25

I-1 1-2012 2012 LaMar’s Donuts International, Inc. The Roasting Process ...... 25 Glossary of Terms and Pronunciations...... 26 ORDERING...... 27 Coffee Order Form ...... 28

INTRODUCTION

On the following pages, you will be presented with all the elements necessary to launching and building an approved private-label coffee program within your LaMar’s Donuts shop. The selection of Denver-based Dazbog as the coffee supplier means that not only will you be supplied beans that have been hand-picked by genuine coffee experts, but you will also be provided ongoing consultation and expert advice. As well, your LaMar’s franchise field representative will be well-versed in the LaMar’s private-label coffee program, and will be able to offer assistance, too.

The Specialty Coffee Industry Since 1985, the specialty coffee business has risen from a multi-million-dollar industry to a multi-billion -dollar industry -- $3 billion in total. Specialty coffee consumption and sales in all channels are rising at a rate of 4.5% a year, and the Specialty Coffee Association of America (SCAA) reports that the coffee industry is not expected to peak until the year 2015. Today, 12% to 18% of all foodservice coffee is specialty, and this number is growing.

The coffee industry as a whole is dominated by the United States, which generates more than $7.5 billion in coffee sales. Over a half-billion cups of coffee are consumed daily in the United States, and any market erosion normally occurs at the low end.

While most retailers will pay approximately $7.00 per pound for coffee, LaMar’s Donuts International has negotiated a $5.50 per-pound rate for its custom-roasted blends. Because typical coffee usage is three ounces per pot, the cost per pot is $1.02. A pot will typically yield five 12-oz. cups of coffee, which gives a per-service cost of $.20 per cup. For specialty coffee, it is customary to charge $1.00 to $1.50 per cup, yielding a $.80 to $1.30 per-cup margin. Not only does the average coffee retailer enjoy a high profit-margin on

I-2 1-2012 2012 LaMar's Donuts International, Inc. specialty , but the coffees enhance the image and create an upscale niche for the company among its customers.

The highest price recorded to date for a cup of gourmet coffee is $8.00, paid by a group of Philadelphia coffee connoisseurs at Ray’s Café and Tea House, according to Café Culture, a supplement to Restaurants & Institutions magazine, in October 1999.

Nationwide, there are 10,000 retail coffee shops, but the SCAA predicts that there will actually be 15,000 retail coffee outlets by the end of 2000. The nation’s leader is Starbuck’s, whose annual sales topped $936 million in 1999, with a total of 1,500 units in the United States alone. A mail-order initiative and home delivery program, announced in 1999, are expected to increase Starbuck’s revenues by several percentage points. A July 2000 report revealed Starbuck’s same-store sales in June 2000 up 9% over its June 1999 numbers.

New specialty coffee markets are being tapped, as older teens and college-aged consumers select varieties of chilled and milk-based coffee beverages. Topping the trend charts are espresso, latte, , iced coffees, and special blends. Positive coffee research has aided the industry as well; the American Medical Association released its 1999 findings that those who consume two six-ounce cups of coffee per day were generally less irritable, more socially advanced, and more self-confident and energetic than their non- coffee-drinking counterparts. Coffee drinkers were found less likely to suffer such medical problems as hypertension and diabetes, and are less inclined to take anti-ulcer, anti-anxiety, anti-psychotic, or anti-hypertensive medications.

From an age perspective, gourmet coffee has broadened its appeal. In past years, there was a large influx of young consumers, primarily in the 25 to 34 age groups. This is helping to shift the gourmet consumer population closer to the median age for adults. Supporting this change in demographics is the fact that consumption of alcoholic beverages is declining in favor of non-alcoholic drinks – such as coffee. In addition, the segment of the population that traditionally supports coffee consumption (adults 45+) is expanding as a percentage of the population.

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Eighty-four percent of cappuccino, espresso, latte and iced coffee consumption occurs outside the home, according to a study commissioned each year by the National Coffee Association. 1999’s study also found that the size of cup in which coffee is consumed is increasing, up from eight ounces to 12. And there is a clear propensity for higher-income college graduates to drink cappuccino, espresso, latte, and iced coffee.

In 1999, the top-selling coffee flavors in the United States were, in order of preference, Vanilla Nut, Hazelnut, French Vanilla, and Irish Crème.

LaMar’s Coffee Program Launch Until 1999, coffee sales and consumption within the LaMar’s Donuts chain was lacking – about 2% of total sales. A partnership with Dazbog Coffee Co., headquartered in Denver and described on the following pages, together with equipment upgrades, packaging design changes, a private label program, and in-store marketing tools, has enabled LaMar’s to increase our coffee business to almost 10% of total sales. Continuation of the newly launched program components, in combination with increased retail sales opportunities and improved training and upselling techniques, is intended to further increase specialty coffee sales to 25% of total revenues.

Why Dazbog? The Dazbog story begins on a cold night in Leningrad where the Yuffa family, father Robert, mother Olga, and sons Anatoly (Tony) 14 years old, Leonid (Leo) 9, and Ilya 4, after battling street gang violence, anti-Semitism and political strife, flee Russia to embark on a new and better life. “We left overnight,” recalls Tony. “We were warned not to tell anybody because of recriminations.” The Yuffa family pilgrimage would take them from their home in Leningrad to West Berlin, and finally to Ladispoli, a little town near Rome, Italy. It was there near Rome, while awaiting papers to enter the United States, that Tony Yuffa first developed a passion for coffee. To support his two brothers and parents, Tony took a 12-hour-a-day, $50 a week job pruning grapevines. He would walk each morning to the picturesque fountain in

I-4 1-2012 2012 LaMar's Donuts International, Inc. the town plaza, where he would be transported to the vineyards. And it was enroute to the fountain that he discovered a tiny coffee shop. “It was a little refuge,” recalls Tony. “With such wonderful smells, exciting tastes, and lots of copper and brass. It was such a friendly place, my morning home. It was there where I learned how to drink coffee and appreciate its complexities.” Dazbog Coffee Company was inspired by those memories. The name Dazbog is rooted in the Russian words Dast Bog, which means “God of Richness.” Bringing out the richness in the coffee is at the core of the Dazbog philosophy. “Each coffee bean has a history, a story to tell. It is up to us to capture that story so our customers can enjoy the rich, complex histories of our beans” say Tony. “That is the Dazbog way. To respect the past, to let the natural flavors rise to the palette. Each sip of our coffee should be an adventure.”

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COFFEE MENU AND RECOMMENDED PRICING

The following is a list of the current coffee and espresso menu and pricing structure. Additional varieties and menu items are available, should you wish to expand your coffee offerings. The recommended pricing is just that ---- our suggested retail price for each menu item. You are free to adjust up or down as desired.

MENU ITEM PRICE

Coffees of the Day LaMar’s Blend, Decaf, Today’s Flavors ...... $0.95 (12 oz.) $1.25 (16 oz.) $1.50 (20 oz.)

Espresso Shots ...... $1.25 single $1.50 double $1.75 triple

LaMar’s Famous Latte ...... $2.50 (12 oz.) Espresso, Vanilla, Mocha, Steamed Milk, topped with $3.05 (16 oz.) Whipped cream $3.25 (20 oz.)

Cappuccino Espresso, ½ steamed milk, ½ foam ...... $2.20 (12 oz.) $2.75 (16 oz.) $2.95 (20 oz.)

Iced Coffee ...... $1.25 (12 oz.) $1.50 (16 oz.) $1.75 (20 oz.)

Cafe Latte Espresso & Steamed Milk ...... $2.20 (12 oz.) $2.75 (16 oz.) $2.95 (20 oz.)

Cafe Au Lait ½ Brewed Coffee and ½ Steamed Milk ...... $1.50 (12 oz.) $1.75 (16 oz.) $2.00 (20 oz.)

Cafe Mocha ...... $2.35 (12 oz.) Espresso, Mocha, Steamed Milk, topped with whipped cream $2.75 (16 oz.) $3.15 (20 oz.)

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Americano ...... $1.75 (12 oz.) Espresso and hot water $2.00 (16 oz.) $2.25 (20 oz.)

Frozen Granita ...... $2.20 (12 oz.) Cappuccino, vanilla frost, or fruit flavors $2.75 (16 oz.) $2.95 (20 oz.)

Hot Chai Tea Latte ...... $2.45 (12 oz.) Sweetened Italian-style Tea with spices and steamed milk $2.70 (16 oz.) $2.95 (20 oz.)

Iced Chai Tea Latte ...... $2.45 (12 oz.) Chai Tea and milk served over ice $2.70 (16 oz.) $2.95 (20 oz.)

SUPPLIERS

Coffee/Related Items/Smallwares Supplier: Dazbog Coffee Co. 1110 Yuma Street Denver, CO 80204-3804 (303) 892-9999

Contact: Leo Yuffa

I-7 1-2012 2012 LaMar's Donuts International, Inc. RECOMMENDED OPENING ORDER

Basic Coffee Program Description

An opening order has been recommended based on a BASIC gourmet coffee program. The basic program features brewed coffees only, without or granita. The decision to use a basic, non-espresso program might be based on a carry-out-only unit, or perhaps if a unit is to be located in an area not heavily populated by espresso drinkers.

Espresso Program Description A recommended opening order has also been prepared for those employing a full ESPRESSO and brewed coffee program. Most LaMar’s stores will feature the full espresso program, especially given the national trends and demand for espresso drinks.

I-8 1-2012 2012 LaMar's Donuts International, Inc. Basic Coffee Program – Recommended Opening Order Sample Form

Intentionally Deleted, Refer to Marketing for New Form

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I-11 1-2012 2012 LaMar's Donuts International, Inc. Espresso Coffee Program – Recommended Opening Order Sample Form

Intentionally Deleted, Refer to Marketing for New Form

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I-13 1-2012 2012 LaMar's Donuts International, Inc. I-14 1-2012 2012 LaMar's Donuts International, Inc. OPERATIONS AND PROCEDURES

Coffee Bean Shelf Life

Your coffee beans are generally packaged in five-pound bags. These bags are vacuum-packed, with a shelf life, unopened, of four to five weeks (optimally). Air and moisture stale your coffee, so it is very important to the quality and freshness of the beans that you not open the packaging any sooner than necessary. Shelf life on open product After you open a bag of Dazbog beans, you have a maximum shelf life of three weeks. Make sure you rotate your product. On the outside of the bag, place a piece of tape with the date that you opened it. When your coffee beans become two weeks old, use those beans as your featured coffee of the day. How shelf life affects grinding Select the coffees that will be served for the following day. Make the decision based on the shelf life of the coffee in your bags. Remember to use the beans that have been on the shelf the longest period of time. Do not grind the coffee until the morning that you will be using it.

Brewed Coffee Procedures

Select the coffees that will be served the following day. Make the decision based on the shelf life of the coffee that is currently being stored.

Brewing Instructions – 10 easy steps 1. The brewer water temperature should be set at 200 degrees. 2. Insert the filter paper into the filter cone. (Be sure not to use the same filters for regular and flavored coffees.) 3. Insert the filter cone into the grinder. 4. Select ½ pot grind or full pot grind. 5. Insert filter cone into brewer. 6. Place brewing size selector switch on full or half.

I-15 1-2012 2012 LaMar's Donuts International, Inc. 7. Turn the brew start lever. 8. Close lid on dispenser when brewing complete. 9. Apply coffee variety label 10. Serve.

Throw out any brewed coffee that is older than two hours old to maintain the optimal freshness.

Points to Remember

 Never combine old brewed coffee with fresh coffee.

 Always discard the old filter paper with used grinds (never reuse).

 Always use 3.2 oz. of drip grind coffee for your airpot system.

 Throw out brewed coffee older than two hours.

 Make sure the spray head above the filter basket is not closed. This will ensure the water is being evenly distributed throughout your coffee grounds.

 Taste the coffees daily. You will become aware of any problems quicker by knowing how your coffee should taste. Areas to look for:

Coffee is too weak – Check the grind. If it is too coarse, it will be watery. Check the wet grounds to see if there was an even extraction. Check the spray head to see if it is clogged. Check the dose. If it is less than 3.2 oz., it will be weak. Coffee is too strong – Check the grind. If it is too fine, it has been over-extracted. Check the dose. If you used over 3.2 oz., it will have a strong taste. Use freshly ground coffee. Don’t use previously ground coffee.

Daily Cleaning Procedures Clean the airpots by putting a teaspoon of Puro Caff cleaner inside the airpot/dispenser, then filling it with water. Use a brush to scrub the inside of the

I-16 1-2012 2012 LaMar's Donuts International, Inc. airpot/dispenser. Rinse until clean. (Be careful not to get water inside the bellows of the airpot/dispenser, as this will create mildew inside the bellows.) Wipe the outside of the airpot/dispenser with a clean, damp bar towel. Clean the brewer by using a clean, damp bar towel. Take the spray head off and soak it in water with Puro Caff cleaner to remove any debris. Clean the area by the spray head with a clean bar towel. Put the spray head back on the brewer. Clean the brew basket with clean water, and dry. Do not use detergents on any of the coffee brewing equipment; use only clean, warm water or Puro Caff and water.

Weekly Cleaning Procedures Every Monday, clean the entire system with Puro Caff cleaner and water.

Service and Sales Reminders 1. Greet your customers immediately. 2. Understand the products you are selling. Customers come in for donuts; it is your job to remind them of the great coffee you offer. 3. Each day, taste the coffee you brew. This will help you to know your coffees. 4. Offer samples of the coffee you are promoting. (This is an excellent way to introduce our customers to the exclusive “LaMar’s Blend.”) 5. Never sell coffee that has been in opened bags for more than three weeks. 6. Never use the same scoops, airpots/dispensers, grinders, or filter cones for different flavors of coffee. 7. Always have a clean workstation. 8. Always have clean airpots/dispensers and coffee equipment in customers’ view.

I-17 1-2012 2012 LaMar's Donuts International, Inc. AN OPERATIONAL GUIDE TO ESPRESSO

What is Espresso? Espresso, simply, is a process of brewing coffee under temperature and pressure. Hot water is forced through finely ground coffee at a pressure of 9 bar (125-130 lbs/in). The result is a concentrated coffee liqueur with low acidity, balanced content and a creamy consistency. While this beverage is rarely consumed straight in the United States, it is the fundamental building block for every other drink in the industry and must be perfectly executed. A great shot of espresso will look dark brown at the beginning of the pour and caramel creamy from the middle to the end of the pour.

I-18 1-2012 2012 LaMar's Donuts International, Inc. BASIC ESPRESSO AND ITALIAN-STYLE RECIPES

Following this simple rule for the order of the ingredients in both hot and cold drinks will make your coffee training that much easier. First -- Flavor Syrup if applicable Second -- Espresso Third -- Milk or Beverage used Fourth -- Froth Fifth -- Garnish

Espresso Properly done, espresso is made from a special blend of Arabica coffees, chosen for intense aromatic flavors and quality of performance during extraction. Espresso uses freshly roasted beans that are finely ground in the correct amount, firmly packed and then extracted under pressure. The end result will be a rich concentration of coffee taste and aroma, topped with dense golden-brown foam called crema. To create the perfect espresso, follow these steps: 1. Use only freshly roasted coffee especially blended for espresso. 2. Check your grind daily and adjust burr settings to maintain correct grind size (coarseness/fineness). The grind should feel slightly smaller than sugar granules when rubbed between thumb and forefinger. 3. Use the correct amount of coffee in your portafilter, about 7 grams for a single shot and 14 grams for a double shot. 4. When loading the portafilter, use a firm pack and level your coffee to create a smooth, rich crema with optimum extraction. Rule of thumb is to exert a firm push of your hand packer while applying a slight twisting motion to the coffee. 5. The water temperature at the point of extraction should be 195 degrees. 6. Water pressure of approximately 130 PSI is needed for your . 7. The amount of hot water used for your shot needs to be proportionally correct for the type of pour required.

I-19 1-2012 2012 LaMar's Donuts International, Inc. Cappuccino 1/3 espresso 1/3 milk 1/3 frothed milk

Pour milk into steaming pitcher until about 1/3 full or more depending on how many drinks are being poured. Turn on steam wand for about three seconds to bleed out excess moisture, then position wand just below milk’s surface in pitcher, in the center of pitcher, and turn on fully. Increase the volume of the milk foam rapidly while maintaining tiny bubbles that will create very dense foam. Keep adding air into the steamed milk until the foam rises to the top of the pitcher, and then lift the pitcher so that the tip of the wand is at the bottom of the pitcher. Leave in this position until the milk heats to 150 degrees. Turn off steam and remove wand from milk. Bang bottom of pitcher firmly on counter several times if many large bubbles appear on the top of the milk (this will collapse bubbles and thicken the foam). Set pitcher aside to allow milk and foam to separate. Wipe steam wand and bleed out excess milk. Prepare espresso, according to espresso recipe. Pour into serving cup. Quickly add hot steamed milk until cup is ¾ full. (The milk should pour out easily from under the denser foam.) Spoon out dense foam to fill the cup about two inches above the cup rim. Shape foam to form a peak (cap) on the cappuccino.

Cafe Latte Pour milk into steaming pitcher until about 1/3 full or more depending on how many drinks are being poured. Turn on steam wand for about three seconds to bleed out excess moisture, then position wand just below milk’s surface in pitcher, in the center of pitcher, and turn on fully. Increase the volume of the milk foam rapidly while maintaining tiny bubbles that will create very dense foam.

I-20 1-2012 2012 LaMar's Donuts International, Inc. Keep adding air into the steamed milk until the foam rises to the top of the pitcher, and then lift the pitcher so that the tip of the wand is at the bottom of the pitcher. Leave in this position until the milk heats to 150 degrees. Turn off steam and remove wand from milk. Bang bottom of pitcher firmly on counter several times if many large bubbles appear on the top of the milk (this will collapse bubbles and thicken the foam). Set pitcher aside to allow milk and foam to separate. Wipe steam wand and bleed out excess milk. Prepare espresso, according to espresso recipe. Pour into serving cup. Tilt serving cup slightly toward you and begin pouring the milk down the front of the cup, moving the pour from one side to the other side in a back-and-forth motion. As the cup fills, tilt the cup upright and continue the pour until the mixture rises slightly above the cup’s rim. . For a flavored latte: 12 oz. cup add ¾ oz. flavoring 16 oz. cup add 1 oz. flavoring 20 oz. cup add 1.25 oz. flavoring

Cafe Au Lait This is the French version of the latte. Prepare exactly as above EXCEPT use about two times as much foamed milk.

Cafe Mocha This chocolate-flavored latte features a combination of espresso and hot chocolate, with an option of whipped cream for garnish and enjoyment. To prepare, put ½ tablespoon of chocolate in serving cup. Pull a double shot of espresso. Begin steaming and frothing fresh cold milk while the espresso is pouring. Then follow Cafe Latte instructions for preparing milk. Pour espresso over chocolate and stir. Pour in steamed/frothed milk. Top with whipped cream and powdered chocolate if desired.

I-21 1-2012 2012 LaMar's Donuts International, Inc. LaMar’s Famous Latte Prepare by filling with 2 shots of expresso (for 12 oz. and 16 oz. drinks) or 3 shots (for 20 oz. drink), then add 1 shot of chocolate syrup (12 oz. and 16 oz. drinks) or 1.5 shots (20 oz. drink), add 2 shots of French vanilla syrup (12 oz. and 16 oz. drinks) or 3 shots (20 oz. drinks). Fill remainder of cup with steamed milk and top with whipped cream.

Iced Italian Soda Fill 16-oz. cup ¾ full with crushed or small cubed ice. Fill cup ¾ full with either soda, seltzer, or mineral water. Pour in two ounces of flavored syrup. Pour 2 ounces of milk or half- &-half. Garnish with whipped cream topped by a few drops of the flavored syrup.

Iced Coffee Fill serving cup with ice cubes, pour one or two shots of espresso, and fill with cold water. Stir.

Steamer Pour foamed/steamed milk into serving cup. Add one ounce of flavored syrup and stir. Top with whipped cream if desired. No espresso.

Creole Lait Use a French Roast and blend. Pour a shot or double shot of espresso and fill with steamed milk.

Americano This espresso-hot water combination simply requires pouring two shots of espresso in 12 oz. or 16 oz. cup (3 shots for 20 oz. cup) and filling to top with hot water.

Hot or Iced Chai Tea Latte This combination of spiced tea and milk calls for ½ chai mix and ½ poured into a pitcher and then steamed like regular milk for or if desired iced pour ½ chai mix and ½ milk into a cup over ice. Do not heat milk if pouring it over ice.

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Granita One part syrup (flavor of choice) mixed with 3 parts water for a total of four parts. Place into granita machine and watch it freeze.

I-23 1-2012 2012 LaMar's Donuts International, Inc. TRAINING

A comprehensive training program is conducted onsite at a LaMar’s designated training store. Over the course of two to three days, franchisees (and/or their designated trainees) will receive hands-on training in all phases of coffee operation, from learning to use and clean the equipment, to brewing coffee, to making cappuccino and the other gourmet coffee combinations, to garnishing and upselling. Just as in the training of donut-making, any trainee who needs additional time in learning to operate the coffee equipment or to perfect the creating of a cappuccino or latte will be given the additional training time. Only those who have completed the coffee training to the trainer’s satisfaction will be permitted to make/serve coffee in a LaMar’s franchised facility. A typical training schedule will follow this general outline: Day One: Orientation, including coffee bean discussions, trends and an introduction to the equipment and accessory items. Initial equipment operation. Recipe discussions. Day Two: Coffee brewing. A quick recipe review, followed by the making of espresso and each of the recipes. Garnishing and flavored syrups. Equipment cleaning. Customer service and upselling. Day Three: Repeat day two.

Total: six to 10 hours

I-24 1-2012 2012 LaMar's Donuts International, Inc. COFFEE TRENDS

Types of Beans

Two species of coffee beans are of economic significance. 1. Coffee arabica – commonly called Arabica, grows best in altitudes beyond 3,000 feet above sea level. This species is considered a high-quality bean and produces very flavorful and aromatic coffee. Arabica trees require more rigid growing requirements and are more expensive. The beans are low in caffeine, low in acidity, and high in flavor and aroma. 2. Coffee robusta or canephora – commonly called Robusta, grows best in altitudes that are below 2,000 feet above sea level. Robusta is less flavorful and less aromatic than Arabica. This species is normally purchased as a “filler” bean for canned coffees in order to reduce roasters’ costs. Robusta is also widely used in instant coffees. This is not the bean that is normally used by gourmet coffee roasters. It has twice the caffeine of Arabica, is high in acidity, low in flavor and aroma, and is the least expensive.

The Roasting Process

Coffee is generally roasted between 400 degrees and 425 degrees. The longer it is roasted, the darker the roast. Roasting time is usually from 15 to 22 minutes. Roasting changes the chemical make-up of the coffee bean. The new substances developed represent about 80 percent of the weight of the bean. Darker roasted beans contain less acid and slightly less caffeine than lighter roasted beans. Much of the caffeine and acid substance goes up the chimney during the roasting process. There is no single shade of roast that is ideal for all coffees, but if a coffee is roasted too dark, the oils, waxes, and other flavor elements are driven to the surface and are partially dissipated in roasting. Lightly roasted coffee beans have a sharper, more acidic taste than darker roasts, which are more bittersweet.

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Glossary of Terms and Pronunciations

1. Cafe Latte (caf-ay’ la’-tay): Foamed milk, steamed milk, espresso 2. Espresso (ess-press’-o): Served in a one-ounce shot 3. Cafe Mocha (caf-ay’ mo’-kah): Whipped cream, cocoa powder sprinkled on top of whipped cream, steamed milk, espresso and mocha syrup 4. Cafe Americano (caf-ay’ a-mer-I-cah’-no): Hot water and espresso 5. Espresso Con Panna (ess-press’-o cone pa’-na): Whipped cream and espresso 6. Cappuccino (cap-uh-chee’-no): Foamed milk, steamed milk and espresso 7. Espresso Macchiato (ess-press’-o mock-e-ah’-toe): Foamed milk and espresso 8. Breve (brev’-ay): Any milk-based espresso beverage where half-and-half is substituted for milk 9. Granita (gran-e’-ta): A frozen coffee drink referred to by some as the “Yuppie Slushie of the ‘90s,” likened to an espresso milkshake

I-26 1-2012 2012 LaMar's Donuts International, Inc. ORDERING

Orders will be made directly from Dazbog’s headquarters in Denver. The order form, on the following page, may be faxed directly to Dazbog. DO NOT CALL IN YOUR ORDER. You must have a written record.

Ordering / product questions may be asked directly of Dazbog personnel by calling (303) 892-9999.

I-27 1-2012 2012 LaMar's Donuts International, Inc. Coffee Order Form

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