Catalogue 2021
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CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette
CJ1360 Decaffeinated Mexico Unión Juárez Alfred Klein & Annette Schnippenkoetter Water Process Crown Jewel July 24th, 2020 | See This Coffee Online Here Intro by Mayra Orellana-Powell & Chris Kornman Earlier this season we crowned another of Finca San Carlos’ microlots, the Jade Centennial, and now we’re pleased to offer this dense, chocolaty decaf from the same farm for your enjoyment. In 2020 we visited San Carlos and it’s clear that Alfred, Annette, and their 40 full time employees have done the job. Processing coffee at San Carlos has no compromises. Coffee cherry is carefully sorted, depulped with the vintage vertical depulpers, slowly fermented for 48 hours in cold spring water, then double washed with a 48-hour soak. There is versatility with drying strategies. Micro-lots are slowly dried on patios and raised beds, while mechanical dryers are used for drying larger lots. Although there is an abundance of spring water, Alfred has configured the mill to operate with 5,000 liters per day, which is recycled several times and then returned downstream, clean, pH balanced, and oxygenated thanks to a state-of-the-art water purification system and bio-digester. All of these layers of efficiency are essential because weather patterns have become more and more unpredictable. Alfred also runs his own dry mill using a series of 3 vintage catadores (wind channels) to classify his coffee. He explained that cherry selection and classification at the wet mill is so good that he does not need any more equipment in his dry mill to sort the coffee. Alfred’s wife Annette is also deeply involved in the business, handling human resource and labor law compliance for employees, as well as all the export logistics from Tapachula, including refrigerated banana containers, expediting their shipping schedule. -
Worldofcoffee-Budapest.Com
worldofcoffee-budapest.com Official Event Host D WOC BY NUMBERS Wonderful gathering of professionals from around the world. COUNTIRES ATTENDING D. Origen Coffee Roasters, Mark Uhlig 6800VISITORS OVER 3 DAYS EXHIBITING240 COMPANIES 94 Albania Estonia Latvia Saudi Arabia Argentina Ethiopia Lebanon Serbia Australia Finland Lithuania Singapore Austria France Luxembourg Slovakia 91% Belarus Georgia Macedonia Slovenia Belgique Germany Malaysia South Africa Belgium Greece Mexico South Korea Bolivia Guatemala Rep. of Moldava Spain Good/Excellent guests350 at Welcome Bratislava Honduras Namur Sri Lanka visitor satisfaction social event Reception Brazil Hong Kong Netherlands Sweden Bulgaria Hrvatska New Zealand Switzerland Cameroon Hungary Nicaragua Taiwan Canada Iceland Norge Tanzania China India Norway Thailand Colombia Indonesia Panama The Netherlands 41% Congo Iran People’s Rep. of China Turkey Costa Rica Ireland Peru Ukraine Croatia Israel Rep. of the Philippines United Arab Emirates Cyprus Italy Poland United Kingdom of attendees Czech Republic Japan Portugal United States visited more than guests675 at the Launch Denmark Kazakhstan Puerto Rico Uruguay 3 WOC shows Party social event Ecuador Kenya Romania Venezuela Egypt Rep. of Korea Russian Federation El Salvador Kuwait Rwanda WOC BY NUMBERS SHOW SPONSORS TOP COUNTRY ATTENDANCE Official Event Host Official Origin Country Sponsor 22% 7% 5% 4% 4% Hungary Germany Czech Republic Slovakia Great Britain Sustainability Forum Sponsors Village Sponsor 4% 3% 3% 3% 3% Delegate Bag Sponsor Romania Austria Ukraine Russia Netherlands Ibrik Championship Sponsor WOC BY NUMBERS Brita Gmbh Diedrich Roasters, LLC Imperator Phucsinh Corporation BSCA - Brazil Specialty Coffee Direct Trade Inconexus Colombia Specialty Coffee Proaster Buhler Ditta Artigianale Indonesia PROBAT-Werke von Gimborn Maschinenfabrik GmbH Bunn Dos Mundos Roasters InterAmerican Coffee GmbH Promperú BWT Double B Coffee & Tea INTL FCStone and Coffee Network Racer Beans Coffee Co. -
COFFEE FEST Indianapolis 2019
TABLE of Contents Welcome to Coffee Fest Indianapolis 8 Thank You to Our Sponsors 10 Show Highlights 12 America’s Best Cold Brew Competition Bracket 13 America’s Best Espresso National Championship Bracket 14 Fresh Cup’s Guide to Indy 16 Product Showcase 18 Latte Art World Championship Open Bracket 20 Show Floor Map 23 Exhibitor Booths 24 Educational Tracks Schedule 26 Skill-Building Workshops & Competitions Schedule 30 Event Descriptions 32 Exhibitor Descriptions 42 Advertiser Index 50 COVER PHOTO BY LINDSEY ERDODY PHOTO (THIS PAGE) BY JOHN FORSON CoffeeFest.com [ 7 WELCOME to Coffee Fest Indianapolis! elcome to Coffee to offer? Make sure to check out page 26 choice to invest and spend time with Fest Indianapolis! for our educational tracks designed to us—the next three days promise to not We are excited to support you and your business. If you disappoint. Don’t forget to mark your bring Coffee Fest and want to dive deeper, check out our paid calendar for other upcoming Coffee Fest Wall that it has to offer to this Midwest skill-building workshops on page 30. shows: Los Angeles, August 25–27th; city for the first time. Indianapolis has After six years, America’s Best Tacoma, WA, November 15–16th; New a growing coffee culture, and its central Espresso Competition is coming to a York, March 8–10th, 2020; and Coffee location reaches nine surrounding spe- close here in Indianapolis, with the Fest’s return to Navy Pier in Chicago, cialty coffee markets. If this is your first finals happening Sunday afternoon June 26–28th, 2020. -
Coffee Technology: How to Brew Like a Barista at Home, Using the Latest Gear 15 September 2017, by Richard Scheinin, the Mercury News
Coffee technology: How to brew like a barista at home, using the latest gear 15 September 2017, by Richard Scheinin, The Mercury News In this age of high-end coffee, every trip to the cafe Just use high-quality coffee. is a theater experience. We watch the barista measure out the coffee on a digital scale and Kuempel demonstrates. He pops open a vacuum- check the temperature of the water. We stare as sealed "coffee vault" made by La Colombe Coffee the rivulet of steaming water is then poured from Roasters: The coffee inside is pre-ground, pre- the swan-necked kettle, evenly coating the ground measured and costs less than $2. beans in a ritual that ends with the perfect cup of joe. He sets a paper filter in the Ninja's coffee dripper, pours in the ground coffee, fills the glass carafe Is it even possible to repeat this ritual at home? Is with water, and sets the dial, instructing the Ninja to the average Joe capable of brewing a first-class make half a carafe. A moment later, we hear the cup of java? rumble and aroma of brewing coffee as the Ninja measures out the proper amount of water, heated Of course, says Jeremy Kuempel, an M.I.T.-trained to about 205 degrees Fahrenheit. engineer who has devoted much of the last decade to the design and invention of new coffee Kuempel sniffs, as if assessing the bouquet of a technologies for the home. The epiphany fine wine. Then he sips and assesses: "Nice and happened the first time he brewed a cup in his hot and tastes pretty good - chocolatey, a lot of dorm room: "I took a sip and it just was, 'Wow!' body, good balance. -
How to Cite Complete Issue More Information About This Article
Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo QUINTÃO, RONAN TORRES; BRITO, ELIANE PEREIRA ZAMITH; BELK, RUSSELL W. THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Revista de Administração de Empresas, vol. 57, no. 5, 2017, September-October, pp. 483-494 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: 10.1590/S0034-759020170506 Available in: http://www.redalyc.org/articulo.oa?id=155154581006 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas | FGV EAESP ARTICLES Submitted 10.05.2015. Approved 05.03.2017 Evaluated by double-blind review process. Scientific Editor: Thomas Brashear Alejandro DOI:http://dx.doi.org/10.1590/S0034-759020170506 THE TASTE TRANSFORMATION RITUAL IN THE SPECIALTY COFFEE MARKET Ritual de transformação do gosto no mercado dos cafés especiais El rito de la transformación del gusto en el mercado de los cafés especiales ABSTRACT Although the consumer culture field has addressed the role of ritual processes in consumption, no research has yet identified how connoisseur consumers, through ritual practices, establish and mani- pulate their distinction from other consumers. Drawing on key concepts from ritual theory, this research addresses the role played by ritual in connoisseurship consumption and consumers’ taste. In conduc- ting an ethnographic study on connoisseurship consumption, the first author immersed himself in the North American specialty coffee context—Toronto, Montreal, Seattle, and New York—from August 2013 to July 2014. -
Garage Full-Menu .Pdf
BREAKFAST SERVED UNTIL 12PM LUNCH ITEMS START AT 11AM WWAKEAKE UP! Gluten Free Bread +1, Egg White +1.50 BREAKFAST TACOS 3 tacos served on corn tortillas with scrambled egg, potatoes, house crema, pico de gallo and cheddar cheese. Choice of bacon or chorizo 8.50 Sub sausage or avocado +2 | Sub pork or chicken +3 OG BREAKFAST BURRITO (served all day) Scrambled egg, potatoes and smoked cheddar. Choice of bacon or chorizo 9.50 Add avocado +1.50 | Sub pulled pork or chicken +3 | Sub sausage +2 BAGEL & SCHMEAR Choice of bagel: plain, everything or bagel of the week, with cream cheese or jam 3.79 DRIP 3.00 OVERNIGHT OATS COLD BREW 4.59 / 5.00 Oats, almond milk, blueberries, cranberries and toasted pecans 6.50 CBD NITRO COLD BREW 6.29 / 7.29 YOGURT PARFAIT Greek yogurt, honey drizzle, granola and berry compote 6.50 SIP HOUSE NITRO 5.29 / 6.29 GARAGE BREAKFAST SAMMIE DOUBLE ESPRESSO 3.29 Scrambled egg, bacon, white American cheese and spicy aioli on a toasted buttermilk bun 8.50 Add avocado +1.50 LATTE Hot or Iced 4.59 / 5.00 HOME STYLE BREAKFAST CHAI LATTE Hot or Iced 3.79 / 4.59 2 eggs your way, toast and fruit 8.50 AMERICANO Hot or Iced 3.79 / 4.79 Add bacon or sausage +2 GARDEN SCRAMBLE A CAPPUCCINO 3.59 Scrambled egg, sweet potato, kale, leeks, zucchini and havarti cheese 8.25 CORTADO 3.59 Add avocado or protein +1.50 | Make it a wrap +1 CUBANO 3.59 HOUSE BREAKFAST SANDWICH Choice of bagel, egg whites, Havarti cheese and pesto mayo 8.29 CHEMEX 7.00 Add avocado 1.50 | Add sausage or bacon +2 AEROPRESS 5.00 AVOCADO SMASH Toasted bread and -
Braun KF 20 Aromaster, 1972 Electric Drip Coffee Maker Designed By
Braun KF 20 Aromaster, 1972 This coffee maker’s success led to numerous versions from other electric drip coffee maker manufacturers, helping to make designed by Florian Seiffert coffee consumption a more casual made in Germany and constant part of our daily lives. water in top heating coil boils water water drips through ground coffee 1970 US Design Patent coffee brewed into carafe (up to 8 cups) heating pad keeps coffee warm As a student, Florian Seiffert won the Braun Prize in 1968, and went on to work as a designer there from 1968–1973 Coffee: 15th century: Arabia 16th century: Persia, Egypt, Syria, Turkey Instructions for the coffee 17th century: England, Holland, France, maker include text in German, through colonies in Java, Indonesia, English, Spanish, Italian, Sumatra, Celebes, Martinique, the French, Dutch, Danish, Caribbean, South and Central America Norwegian, and Finnish Japan, c.1650 US, 1893 US, 1941 Germany, 1958 Coffee grounds Percolation sends Filtered drip coffee Wigomat uses electricity mixed in hot water, boiling water over allows more control to heat water and brew left to settle. contained grounds over brewing and flavor drip coffee in one apliance Name: Matthew Bird Item: Braun KF20 Coffee Maker Describe the basics of this object. 1. What is it? An electric drip coffee maker 2. What is it called? Braun KF 20 Aromaster 3. When was it made? 1972 4. Where is or was the object available? Europe, America certainly, maybe farther. 5. What did it cost? This was not a cheap coffee maker. 135 DM in 1972 (which was $42 then, and which would be around $240 today) Formal Analysis (what it looks like): 6. -
Joh. Johannson Produktkatalog
PRODUKTKATALOG SERVERING NORGES MILJØVENNLIGE KAFFEBRENNERI KJENT FOR GOD KAFFE SIDEN 1866 Vi i JOH. JOHANNSON KAFFE vet at våre kvalitetskrav i vesentlig grad har bidratt til at nordmenn er blant verdens mest kaffe- drikkende nasjon, ikke minst takket være merkevarene EVERGOOD og ALI Kaffe. Den posisjonen disse merkene har oppnådd blant norske forbrukere understreker også betydningen av at det er kvalitetskaffe som foretrekkes i Norge. Ved siden av disse merkene kan vi tilby en bredde i sortimentet som vil kunne tilfredsstille de fleste ønsker, krav og behov. Hos JOH. JOHANNSON KAFFE streber vi alltid etter å gi våre kunder den beste og mest smakfulle kaffeopplevelsen. Derfor stiller vi strenge krav til alle ledd i produksjonen. Gode råvarer, riktig blanding og nøyaktig brenning er en kunst det skal lang erfaring til for å mestre. En kopp kaffe smaker best når den tilberedes av så fersk kaffe som mulig. Det er derfor vi pakker all vår kaffe i aromabeskyttende emballasje. Når posen åpnes, innenfor datostemplingen, er du garantert at den er fersk og har beholdt den gode smaken du forventer av kaffe fra JOH. JOHANNSON KAFFE. For å få det beste ut av kaffen, er riktig tilberedning og utstyr helt vesentlig. Er dette i orden, og du samtidig har valgt en av våre kaffemerker er dine kunder sikret en god smaksopplevelse – og fornøyde kunder gir mersalg. Hver dag brennes mellom 70- og 80 tonn med kaffebønner av ypperste kvalitet i selskapets produksjonsanlegg på Filipstad, rett ved den store cruisehavnen i Oslo. Når bønnene får den riktige kjernetemperaturen som bidrar til å få frem den gode aromaen i kaffen, kjøles de raskt ned med vann som fordamper i møtet med de varme bønnene. -
Persuading with Fresh Ideas
Press release March 10, 2014 - Internorga Persuading with fresh ideas Retail coffee grinders for that perfect barista performance, the K30 and its large extended family - just two of the highlights at MAHLKÖNIG at the Internorga 2014. Hamburg – March 10, 2014 | Among coffee pros it is universally acknowledged that MAHLKÖNIG is the byword for grinding expertise and innovation in the catering trade. Since the appearance to great acclaim of Matthew Perger at the World Brewers Cup 2012 in Vienna and the World Barista Championship 2013 in Melbourne with the MAHLKÖNIG EK43, the expertise of the Hamburg-based retail grinder manufacturer has also once again taken centre stage. Matt Perger, who, as brand ambassador for MAHLKÖNIG, passes on his deep knowledge of coffee grinding at workshops and trade fairs, uses the EK43 retail grinder to grind "coffee shots" which he then prepares using an espresso machine. 1 The young Australian enjoys breaking new ground in his preparation of coffee; nor is his choice of grinding technique constrained by normal industry standards. His favourite in this regard is the EK43. The grinder is set to be one of the highlights of the MAHLKÖNIG trade fair stand and will be in constant use at the stand's own Brew Bar to show just why some of the world's most innovative baristas swear by this grinder. The K30 Grind-on-demand grinder has now established itself as a classic on the coffee scene for the fresh portion-by-portion grinding of espresso. The two original models ES and Vario have given rise to a complete family of grinders with numerous model versions designed to satisfy every special requirement of the catering trade. -
19. Appeals at the World Brewers Cup Championship 40 19.1
2020 World Brewers Cup Official Rules and Regulations 1. Conditions of Participation 6 1.1. Organization 6 1.2. Rights 6 1.3. Conditions of Participation 6 1.3.1. National Qualifications 6 1.3.2. National Champions and Substitutions 6 1.3.3. Age requirement 7 1.3.4. Nationality 7 1.3.5. Multiple Passports 7 1.3.6. Expenses 7 1.4. Conflicts of Interest 8 1.4.1. Judging 8 1.4.2. Calibration Baristas 8 1.4.3. Other Conflicts of Interest 9 1.5. Enforcement of Rules and Regulations 9 1.6. Application 9 1.6.1. Competitor Registration Form 9 1.6.2. Late National Championship Registration 9 1.6.3. Competitor Questions 9 1.6.4. Terms & Conditions 10 2. Competition Summary 10 3. Standards and Definitions 11 3.1. Compulsory Service 11 3.2. Open Service 12 3.3. Whole Bean Coffee 12 3.4. The Beverage 13 3.5. Brew Water 14 3.6. Grinder 14 3.7. Brewing Device 14 Written and approved by 2 the WCE Rules and Regulations Committee 3.8. Coffee Preparation 15 3.9. Service Vessel 16 3.10. TDS Measurement 17 4. Competition Area 17 4.1. Compulsory Service Station 17 4.2. Open Service Station 18 5. Machinery, Accessories, And Raw Materials 19 5.1. Hot Water Machine 19 5.2. Water 19 5.3. Grinder 19 5.4. Additional Electrical Equipment 20 5.5. Provided Facilities and Equipment 20 5.6. Competitor Equipment and Supplies 21 6. Competitor Instructions Prior to Preparation Time 22 6.1. -
2021 World Brewers Cup Rules and Regulations
2021 World Brewers Cup Official Rules and Regulations 1. Conditions of Participation 6 1.1. Organization 6 1.2. Rights 6 1.3. Conditions of Participation 6 1.3.1. National Qualifications 6 1.3.2. National Champions and Substitutions 6 1.3.3. Age requirement 7 1.3.4. Nationality 7 1.3.5. Multiple Passports 7 1.3.6. Expenses 7 1.4. Conflicts of Interest 8 1.4.1. Judging 8 1.4.2. Calibration Baristas 8 1.4.3. Other Conflicts of Interest 9 1.5. Enforcement of Rules and Regulations 9 1.5.1. COVID-19 Addendums 9 1.6. Application 9 1.6.1. Competitor Registration Form 9 1.6.2. Late National Championship Registration 10 1.6.3. Competitor Questions 10 1.6.4. Terms & Conditions 10 2. Competition Summary 10 3. Standards and Definitions 12 3.1. Compulsory Service 12 3.2. Open Service 12 3.3. Whole Bean Coffee 13 3.4. The Beverage 13 3.5. Brew Water 14 3.6. Grinder 14 3.7. Brewing Device 15 3.8. Coffee Preparation 16 3.9. Service Vessel 16 4. Competition Area 17 Written and approved by 2 the WCE Rules and Regulations Committee 4.1. Compulsory Service Station 17 4.2. Open Service Station 18 5. Machinery, Accessories, And Raw Materials 19 5.1. Hot Water Machine 19 5.2. Water 19 5.3. Grinder 19 5.4. Additional Electrical Equipment 20 5.5. Provided Facilities and Equipment 20 5.6. Competitor Equipment and Supplies 21 6. Competitor Instructions Prior to Preparation Time 22 6.1. -
1 the Daily Grind Croissant Cure 3 Department of Coffee 4 Aeropress
1 the daily grind 2 croissant cure e ma Think you’ve got what it takes to make it in the coffee world? Crisp and buttery, naked or dressed, a freshly baked croissant meet th chines Joel Singer, founder of Origin Roasting, gives us the lowdown paired with really good coffee is the ultimate cure-all. on what he believes it takes to be a great barista. Your Cape Town Coffee Fix: A guide to the best local, artisan coffee experiences in the Mother City. Introducing the hard-working machines. what a customer is going to order when they walk through the door, includ- bean there deluxe ing how they like it. This Can be volatile, A fiery red head is known as the “Cheers but at heart a who ain’t scared sensitive soul of gettin’ the job Effect”. who needs love, done. attention and Capacity: 15kg 2013 coaxing. Attention to detail Vintage: 2011 Cape Town Cape When making 300 cups Capacity: 12kg Origin: Probat b-guided> Vintage: 1969 of coffee, you need to pay A variety of Origin: Germany attention to every cup. superb blends This takes a certain level The Official including their Coffee of signature Fast of attention to detail. AdventureTM; fair Eddie’s espresso It’s a bit like ‘OCD’, but The Fancy Croissant Tamboers Winkel 072 368 3991 | 3 De Lorentz St, Gardens trade, organic, blend in a good way. Brie, rocket and pear preserve. Can you say ‘Yum’? coffee from the 35 Church St, heart of Africa. Cape Town 072 58 Wale St, 569 9579 Self-motivation & drive pr obat Cape Town bi g reD A barista course equips 087 943 2228 you with the knowledge and skills, but making an amazing cup of coffee, consistently, takes practice haas knead – a whole lot of practice.