Coffee Processing Turnkey Solutions Hotelex Hall E7 Booth 7F10

Total Page:16

File Type:pdf, Size:1020Kb

Coffee Processing Turnkey Solutions Hotelex Hall E7 Booth 7F10 magazine www.newscai.com Publication containing news on the world of coffee Expresamente para torrefactores April I Abril 2017 VISIT US AT: COFFEE PROCESSING TURNKEY SOLUTIONS HOTELEX HALL E7 BOOTH 7F10 SCAA SEATTLE MPE BOOTH 1010 FROM GREEN COFFEE INTAKE UP TO PACKAGING CONSULTING R&D GRINDING SYSTEMS ROASTING Petroncini Impianti together with other sister companies part of the IMA group can supply a complete turnkey coffee processing plant. CoffeeTrend - Spedizione in A.P. - 45%, D.L. 353/2003 (conv. in L. 27/02/2004 n° 46) Art. 1, comma 2/DCB “TS” - Tassa Pagata/Taxe Parçue/Economy/Compatto - Aprile 2017 Parçue/Economy/Compatto Pagata/Taxe Tassa - “TS” in L. 27/02/2004 n° 46) Art. 2/DCB 1, comma 353/2003 (conv. - 45%, D.L. - Spedizione in A.P. CoffeeTrend We produce: our trademarks, private labels, fantasy labels. Always interested in buying/selling new and used coffee machineries. Produzioni: proprie, per terzi, private labels, marchi di fantasia. Compra-vendita di macchinari industriali nuovi e usati. Industria Ligure Caffè s.r.l. Via Leonardo da Vinci, 25/A - 16030 Avegno (GE) ITALY Tel.: +39 0185 79090 / +39 0185 727280 - Fax.: +39 0185 79280 www.ilcaffe.it email:[email protected] Summary Sumario 5EDITORIAL EDITORIAL 6PRODUCING COUNTRIES PAÍSES PRODUCTORES Revamping the African coffee sectort Modernización del sector de café africano CLOSE UP 20EN PRIMER PLANO Lavazza: ethics, quality and technology to win the global challenge Lavazza: ética, calidad y tecnología para ganar el desafío global 30 NEWS ACTUALIDAD U.S. Millennials: pophisticated consumers that are changing the world of coffee Los Milénicos de EE.UU.: consumidores sofisticados que están cambiando el mundo del café EXHIBITIONS AND EVENTS 40FERIAS Y ACONTECIMIENTOS Cafe Show China: a fabulous platform for Chinese market development. Cafe Show China 2017: una plataforma para el desarrollo del mercado chino del café 54 ADVERTISER INDEX ÍNDICE DE ANUNCIANTES 4 5 CoffeeTrend magazine April I Abril 2017 Editorial Editorial Se calcula que la producción de café en Indonesia aumentará alrededor de un 10% en una cifra en- tre 650,000-700,000 toneladas en el 2017, según Production of coffee in Indonesia is estimated la Asociación de Exportadores de Café de Indo- to grow around 10% to the range of 650,000 - nesia (GAEKI). Se estima que en el año 2015 la 700,000 tons in 2017, according to the Indonesia producción de café de Indonesia cayó hasta unas Coffee Exporters Association (GAEKI). In 2015 In- 600,000 toneladas debido al impacto de El Niño, donesia’s coffee production is estimated to have que trajo un clima seco al Sudeste de Asia y des- fallen to 600,000 tons due to the impact of El truyó las cosechas de materias primas agrícolas. Niño, that brought dry weather to Southeast Asia El Presidente de GAEKI, Hutama Sugandhi, aña- hence plaguing harvests of agricultural commodi- dió que las exportaciones de café de Indonesia ties. GAEKI Chairman Hutama Sugandhi added descendieron también en el 2016. Las provincias that Indonesia’s coffee export performance also de Lampung, Sur de Sumatra y Bengkulu, todas declined in 2016. The provinces of Lampung, en la isla de Sumatra, son conocidas como zonas South Sumatra and Bengkulu, all on the island of de cultivo de café claves en Indonesia, producien- Sumatra, are known as the key coffee growing ar- do el 65% del café de Indonesia. Sugandhi afirmó eas of Indonesia, accounting for around 65% of que si esta región no hubiese sido afectada por Indonesia’s total coffee output. Sugandhi said if ningún factor externo, habría sido muy probable this region will not be plagued by any disturbanc- que la producción de café de Indonesia hubiese es, then chances are big that Indonesia’s coffee aumentado en el 2017. Según una encuesta re- production will grow in 2017. Based on a recent ciente de GAEKI, las expectativas de cosechas GAEKI survey, expectations of harvests as well as y las condiciones de las plantaciones de café en the conditions of coffee plantations in this golden este triángulo dorado de Sumatra son mejores triangle on Sumatra are better this year compared este año comparadas con las condiciones en el to conditions in 2016, despite the heavy rainfall 2016, a pesar de las fuertes lluvias ocurridas en that occurred over the past three months. How- los últimos tres meses. Sin embargo, las fuertes ever, heavy rainfall will only form a problem if it lluvias solo se convertirán en un problema si ocu- occurs around the timing of flowering or the time rren en el momento de florecer o cosechar (que of harvesting - which is set to start in April - he está programado para abril), añadió. added. El triángulo dorado de Lampung, Sur de Sumatra The golden triangle of Lampung, South Sumatra y Bengkulu produce mayoritariamente granos de and Bengkulu mostly produces the lower qual- café robusta de calidad más baja. Sin embargo, ity robusta coffee beans. However, heavy rainfall las lluvias fuertes sí que impactan la calidad de los does impact on the quality of the higher quality granos de café Arábica de mayor calidad, produ- arabica beans, that is mostly produced in North cidos mayoritariamente en el Norte de Sumatra y Sumatra and Aceh, because flowering started in Aceh, porque la temporada de floración empezó the January-February period when heavy rainfall en enero-febrero cuando las lluvias fuertes alcan- touched its peak. Sugandhi could not mention zaron su punto más fuerte. Sugandhi no pudo any figures yet regarding the possibility of declin- mencionar cifras relativas al posible descenso en ing arabica production figures. Arabica beans ac- la producción de Arábica. Los granos de Arábica count for about 15% of Indonesia’s total coffee constituyen el 15% de la producción de café total bean production. de Indonesia. Colom_Leonardo CoffeeTrend_175x45.indd 3 CoffeeTrend magazine April I03/10/13 Abril 2017 09:39 Revamping the African coffee sector Producing Countries I Países Productores 6 7 CoffeeTrend magazine April I Abril 2017 Modernización del sector de café africano Coffee is the primary source of in- El café es la fuente de ingresos principal come for roughly 10 million households para unos 10 millones de familias en el throughout the world, coffee has an even mundo, y el café tiene un estímulo aún more profound stimulus across coun- más profundo en diferentes países, co- tries, communities, families and individu- munidades, familias e individuos. Entre als. Of these 10 million households, 95% estos 10 millones de familias, el 95% are smallholder farmers and nearly half of son pequeños agricultores y casi la mi- these families, about 4.2 million house- tad son familiares; unos 4,2 millones de holds and 20 million individuals, still live familias y 20 millones de personas viven below the poverty line. por debajo del umbral de la pobreza. In Africa the coffee production is an eco- En África la producción de café es un im- nomic engine for 25 African countries, pulsor económico para 25 países africa- and coffee is critical to the overall strate- nos y es crucial para la estrategia global gy of rural transformation in Sub-Saharan de transformación rural en el África Sub- Africa. This is crucial since some 60% of sahariana. Esto es de vital importancia, Africa’s population is rural based. Africa ya que el 60% de la población africana is the region with the largest number of es rural. África es la región con el mayor coffee producing countries: 25 as com- número de países productores de café: pared to 11 in Asia and Oceania, 12 in 25 comparados con 11 en Asia y Ocea- Mexico and Central America and 8 in nía, 12 en México y América Central y 8 South America. en Sudamérica. In Africa, coffee is one of the most impor- En África, el café es una de las materias tant industrial commodities, generating primas industriales más importantes, ya substantial income for rural communities, que genera ingresos significativos para contributing to the fight against extreme las comunidades rurales, contribuyendo poverty and helping to foster prosperity. a la lucha contra la pobreza extrema y Some of these countries depend on cof- ayudando a fomentar la prosperidad. fee as a primary source of income for their Algunos de estos países dependen del rural population and an important source café principalmente como fuente de in- of export revenues. Coffee is a vital con- gresos para su población rural y fuente CoffeeTrend magazine April I Abril 2017 de ingresos de exportación conside- rable. El café es un impulsor vital para el cambio de divisas y constituye una porción importante de los ingresos tribu- tarios y el Producto Interior Bruto (PIB) para diferentes países africanos. Unos 8 de los 25 países productores de café en África estaban entre los 10 países más pobres del mundo en el año 2103 y 2014. Asimismo, más del 53% de la población rural de los 25 países africanos productores de café cultivan café. A pesar de la pequeña contribución de los países africanos al mercado del café global, esta materia prima constituye una gran parte del PIB y las exportaciones en algunas de las economías del continen- te. Sin embargo, la producción de café tributor to foreign exchange in addition to ha mostrado un crecimiento negativo en accounting for a significant proportion of las últimas tres décadas, de una media tax income and Gross Domestic Product anual de 19,8 millones de bolsas de 60 (GDP) for a number of countries in Africa. kg en los años 80 a menos de 15 mi- Some 8 out of the 25 coffee producing llones de bolsas actualmente, represen- countries in Africa were among the 10 tando una reducción de su contribución poorest countries in the world in 2013 a la producción mundial total de un 27% and 2014.
Recommended publications
  • Dissertation (1.448Mb)
    Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture.
    [Show full text]
  • Growing Types and Interesting Flavors
    A COFFEE CLOSEUP; PART 2: GROWING TYPES AND INTERESTING FLAVORS 2018 • TREND INSIGHT REPORT As we mentioned in our first Coffee Closeup (Who, When & Why), coffee consumption in America is not only consistent – it’s consistently high. The average coffee drinker has more than 3 cups each day. In this closeup on coffee, we’ll zero in on the growth and expansion of formats as well as some incredibly unique and innovative flavors hitting the market. WHAT TYPES OF COFFEE ARE CONSUMERS DRINKING? Traditional hot coffee is still the most popular format, however, its losing market share to new coffee types. For example, 21% of consumers claim to have tried cold brew coffee, which is up 6% YTD. Additionally, 8% of consumers have tried flat white varieties, and 5% claim to have tried nitrogen carbonated coffee. Gourmet beverages such as these are driving the increase in past-day coffee consumption. From 2016 to 2017 the number of people reporting having a gourmet coffee drink in the past day rose 10 points from 31% to 41%. What is a Flat White? Espresso-based beverages such as a flat white are driving past-day coffee consumption. So what exactly is a flat white? It’s an espresso-based beverage prepared by pouring steamed milk over a shot of espresso. Starbucks features a seasonal holiday drink called a Holiday Spice Flat White that returned for a third year. It features Ristretto shots of (concentrated) espresso infused with warm holiday spices AT-HOME PREPARATION “subtle enough to let the coffee really shine through,” according to bustle.com, resulting in a less sweet “experience DRIP COFFEE MAKER 46% (for true coffee lovers) that shouldn’t be missed.” SINGLE-CUP BREWER 29% ESPRESSO Heyday Strong & Smooth Espresso Cold- Brew Coffee is described as strong and super Espresso, which chef and food scientist Matthew smooth.
    [Show full text]
  • Valuación De Starbucks Corporation
    Universidad de San Andrés Escuela de Administración y Negocios Maestría en Finanzas Valuación de Starbucks Corporation Autor: Alejandro J. Ceroleni DNI: 32.100.194 Director de Tesis: Javier P. Epstein Ciudad Autónoma de Buenos Aires, Diciembre de 2016 Maestría en Finanzas Tesis de Valuación Año 2016 Alejandro Javier Ceroleni Contenido Definiciones, aclaraciones y abreviaciones ................................................................................... 3 Resumen ejecutivo ........................................................................................................................ 5 Descripción del negocio ................................................................................................................ 6 Clasificación de las ventas por tipo de producto ...................................................................... 6 Cadena de valor ......................................................................................................................... 7 Clasificación de las ventas por segmento operativo ................................................................. 8 Clasificación de las ventas según el modelo de crecimiento .................................................... 9 Creación de valor .................................................................................................................... 10 Historia de Starbucks .............................................................................................................. 11 Howard Schultz: visión e influencia en el crecimiento
    [Show full text]
  • F1d2d570d39644e7b46a7de8
    STARBUCKS COFFEE ALLERGY INFORMATION This is the information on the main allergens and their derivatives in our products. Depending on your allergy, please select which you prefer. GLUTEN CRUSTACEANS EGGS FISH PEANUTS SOY MILK NUTS CELERY MUSTARD SESAME SULPHITES LUPINS MOLLUSCS COFFEE AND ESPRESSO Caffè Latte with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Latte with or without ice (with soy milk) n Cappuccino with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Cappuccino with or without ice (with soy milk) n Caffè Mocca with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n Caffè Mocca with or without ice (with soy milk) n n White Mocha (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n White Mocha (with soy milk) n n Caramel Macchiato with or without ice (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n n n n Caramel Macchiato with or without ice (with soy milk) n n n n Caffè Americano Caffè Americano (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Caffè Americano (with soy milk) n Espresso n Espresso Macchiato (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Espresso Macchiato (with soy milk) n Espresso Panna n Pumking Spice Latte (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Pumking Spice Latte (with soy milk) n n Flat White (with non-fat milk, semi-skimmed milk, whole milk or lactose-free) n Flat White (with soy
    [Show full text]
  • Trade Slower, but Expected to Revive Market Conditions Have Slowed Down the Rate at Which New Cafes Have Opened – but Many Report Business Went up Over the Last Year
    Trade news, insight and comment from the Beverage Standards Association No. 5, January 2020 Trade slower, but expected to revive Market conditions have slowed down the rate at which new cafes have opened – but many report business went up over the last year. The BSA has welcomed the realistic warning given in the latest Allegra report on the cafe sector. For the first time that we can recall, this annual coffee trade report has spoken of something other than headlong growth in the coffee-shop sector – the 2020 publication suggests that while British The phenomenon of 'barista wrist' is cafes have maintained positive sales, the growth in the number of outlets well known – it is an RSI-type injury has 'stalled'. which comes from one or more of the movements required when tamping According to Allegra, the UK now has very nearly 26,000 coffee shops. coffee and twisting a portafilter into Growth in cafe numbers has been under two per cent, and the 'branded coffee place in the espresso machine. shop segment', a phrase created by Allegra many years ago, grew by less than one per cent, around seventy new stores. However, sales in that sector did La Marzocco, which introduced a show noticeable growth, up by 4.2 per cent to what machine featuring an 'Ergonomic is reckoned to be £4.5 billion. Portafilter' design last year, now says that early users of the machine Unsurprisingly, Allegra comments that "outlet confirm that the new design can growth slowed significantly amid challenging "noticeably mitigate the repetitive market conditions," and refers to industry doubts stress injuries occurring through its over the costs of property and labour and the ease of action".
    [Show full text]
  • Espresso & Coffee
    STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Iced Caramel Cloud Macchiato contains egg $4.95|190 cal Iced White Chocolate Mocha $4.95|420 cal Vanilla Sweet Cream Cold Brew $4.15|110 cal Salted Caramel Cream Cold Brew $4.75|230 cal Salted Caramel Mocha $5.25|470 cal Cold Brew with Cinnamon Almond Milk Foam $4.75|40 cal Starbucks Cold Brew $3.75|5 cal Caramel Macchiato $4.75|250 cal Almond Milk Honey Flat White with Starbucks Blonde Espresso $5.45|170 cal Café Mocha $4.65|360 cal Café Latte $4.15|190 cal STARBUCKS ESPRESSO & COFFEE GRANDE 16 FL OZ Cappuccino $4.15|120 cal Café Americano $3.45|15 cal Freshly Brewed Coffee $2.65|5 cal ADD ESPRESSO ADD FLAVOR NONDAIRY* Starbucks Blonde or Regular or Sugar - Free Sumatra Coconut milk, Organic Soy milk, or Almond milk $.70 Signature $.90 | 5 cal $.50 | 0 – 25 cal per pump DON’T SEE YOUR FAVORITE? JUST ASK! We cannot guarantee that any unpackaged products served in our stores are allergen-free because we use shared equipment to store, prepare and serve them. Customers with allergies can find ingredient in- formation at starbucks.com/menu or on the labels of our packaged products. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information available upon re- quest. *Nondairy substitutions do not add calories. STARBUCKS FRAPPUCCINO blended beverages GRANDE 16 FL OZ Pumpkin Spice $5.25 | 420 cal Salted Caramel Mocha $5.25 | 420 cal Caramel Ribbon Crunch $5.25 | 470 cal Mocha Cookie Crumble $5.25 | 470 cal Vanilla Bean Crème $4.65 | 370 cal Strawberry
    [Show full text]
  • Toward a Value of Coffee
    2018 Toward a Value of Coffee IT’S A WORKING TITLE CHRISTOPHER LECLERE LeClere 1 This research uses coffee to explore the three streams of Value as defined by Graeber (2001) and considers Massey’s (1993) argument that once an occupation is deemed “immigrant work”, native born workers will usually develop an aversion to that line of work because of employment hierarchies. I will investigate how immigrants are using coffeehouse employment, which is now immigrant work in Ireland to create economic opportunity. As the cost for future migrants declines, this is creating patterns of chain migration. LeClere 2 Introduction Ireland is a nation of tea drinkers. The island nation has the second highest per capita tea consumption in the world. Second to Turkey, the average Irish person steeps a staggering 4.831 pounds of tea per person per year (Ferdman 2014). In her book, Put the Kettle On: The Irish Love Affair with Tea (2013) Juanita Browne profiles 63 Irish citizens who are living at home in Ireland, and abroad about their relationship with tea. The people profiled range from doctors, paramedics, and firefighters to artists, archaeologists, and teenagers. Each person is photographed for the book holding their tea of choice or a serving vessel. In their profile each person waxes poetically and nostalgically about how they first started drinking tea and how it reminds them of being Irish. Rosita Agnew, who grew up in Ireland, but now works for the European Union and lives in Brussels says she has bags of Irish tea shipped from home, because tea in Brussels tastes like they “brush the floor in the teabag factory, look in the dustpan and say ‘that’ll do for the continent”.
    [Show full text]
  • House Favorites Tinys Drinks Coffee Breakfast
    BREAKFAST HOUSE FAVORITES DAY’S PASTRY BOARD AVOCADO TOAST a choice of three pastries, citrus, salt, red pepper, marinated tomatoes, the day’s jam and honey butter 15 local honey, fried egg and bacon on housemade artisan bread 14 HOUSE CROISSANT honey butter and strawberry jam 4 THE MORNING GRAIN steamed cashew milk, granola, FRUIT & YOGURT PARFAIT quinoa, berries, and cinnamon 10 house granola, yogurt, bananas, seasonal berries 8 HOUSE MIGAS CHIA SEED PUDDING eggs scrambled with white cheddar, sausage, potatoes, peppers, coconut milk chia seed pudding, roasted onions, tortilla strips, tomatillo salsa, blistered tortillas 14 almonds, seasonal berries and tiny’s honey 9 EGG & AVOCADO SANTA BARBARA BOWL eggs scrambled with white cheddar, tomatillo salsa, acai bowl of strawberries, blueberries, avocado, fresh basil, blistered tortillas 14 and bananas with granola 9 MOTHER’S BREAKFAST mother’s sausage or bacon, scrambled eggs, jalapeño TINYS DRINKS cheese grits, a warm biscuit with strawberry jam 16 THE WEEKEND WARRIOR BREAKFAST SANDWICH house green smoothie 7 sunny side up egg, bacon, cheese on a warm house made croissant served with ORANGE JUICE fresh fruit or crispy potatoes 15 freshly squeezed 4.50 ORANGE JULIA COFFEE a frothy orange juice concoction 5 HOUSE LEMONADE espresso homemade mint lemonade 4 cortado macchiato americano flat white cappuccino latte house black coffee bakers chai iced vanilla latte quality focused and locally roasted, our coffee is carefully crafted by trained and detailed baristas. syrups are made in house, so
    [Show full text]
  • STANDARDS FROZEN Non-Coffee Specialties
    Curbside pickup available! 601-856-6001 www.FusionCoffeehouse.com The Township at Colony Park /drinklocalcoffee 1111 Highland Colony Parkway 1 mile north of Renaissance (in the same building as Soulshine Pizza) @FusionCoffeehouse STANDARDS specialties latte caramel latte Locally roasted espresso with velvety smooth frothed milk You can get a caramel latte at many places, but not like this! mocha espresso Macchiato duke’s Mocha cappuccino Americano White chocolate and caramel Flat white CORTADO cold brew sweet ella Buttery smooth sweetened latte satch mocha FROZEN Almond, coconut and chocolate cookie crumble FRAPPE frankie’s Made with real cookies, real ice cream, and real espresso favorite frappé Latte with cinnamon and hazelnut Light Frappé Shakes tuxedo All cream, Fresh espresso, Fat free, A mocha made with both chocolate and white chocolate no fake stuff reduced sugar no coffee MOCHA MOCHA CHOCOLATE pink panther WHITE MOCHA WHITE MOCHA VANILLA White mocha with raspberry TUXEDO TUXEDO STRAWBERRY CARAMEL CARAMEL toffee cream COOKIE Toasted marshmallow and toffee nut DUKE’S MOCHA DUKE’S MOCHA CRUMBLE VANILLA VANILLA highlander PINK PANTHER White chocolate, toasted marshmallow, and cinnamon turtle non-coffee Chocolate and caramel mocha sea turtle Kyle’s Cocoa Turtle mocha made with sea salted caramel Our specialty hot chocolate with toasted marshmallow and cinnamon Chai Hot Chocolate Hot Tea Italian soda London fog cream soda fruit smoothie See reverse side for breakfast and Lunch... breakfast LUNCH Available all day Served with chips or
    [Show full text]
  • World Barista Championship Amsterdam
    20–23 JUNE, 2018 WORLD BARISTA CHAMPIONSHIP AMSTERDAM Published by TABLE OF CONTENTS WELCOME 4 A Message from World Coffee Events Board Chair Bart Deprez WCE STAFF & BOARD 6 SPONSORS 8 WORLD BARISTA CHAMPIONSHIP 12 At a glance ROUND ONE PERFORMANCE TIMES BY COUNTRY 12 WBC SCHEDULE 13 2017 WBC CHAMPION DALE HARRIS, U.K. 14 By Chris Ryan, Barista Magazine PARTIES 16 WBC RULE CHANGES 18 2018 COMPETITORS 20 WBC ESPRESSO BAR 32 WBC BREW BAR 33 WBC TEAM BAR 34 WBC PRIZES 35 WELCOME LETTER IT IS MY PLEASURE AS THE Chair of the World Coffee Events Advisory Board to welcome you to the 2018 World Barista Championship (WBC), hosted at World of Coffee Amsterdam. 2018 will mark the 19th consecutive year that the competition has been running, and it is especially exciting as it is the first time that the World Barista Championship has appeared at World of Coffee since the Specialty Coffee Associations of Europe and America unified last year. I am delighted to see that nearly 60 countries and regions will be represented on stage here in Amsterdam over the next four days, and that audiences in over 100 countries/regions will be able to follow each round live, via the livestream at worldbaristachampionship.org. Whether at qualifying events or on the world stage, a huge amount of innovation has happened in the last 19 years, and we will see that continue for many years to come. A significant amount of new changes were introduced at WBC Seoul in November 2017, which added to the excitement for audiences at home and in the risers.
    [Show full text]
  • Customizing Beverages at Starbucks® Stores
    August 2020 Customizing Beverages at Starbucks® Stores With more than 170,000 ways to customize beverages at Starbucks® stores, customers can create a favorite drink that fits their lifestyle. To help guide our customers’ decision making, nutrition facts and ingredients for a majority of the beverages served at Starbucks are available on starbucks.com, on the menu boards in Starbucks® stores and on the Starbucks® mobile app. Below are barista tips on how to customize beverages at Starbucks, as well as a selection of drink recommendations to fit a variety of preferences. Barista Customization Tips • Ask for Starbucks Blonde Espresso: Try asking for Starbucks Blonde Espresso in your espresso beverage instead of the traditional Starbucks Signature Espresso baristas use (it’s no extra charge!). Starbucks Blonde Espresso is smooth and subtly sweet, making it perfect for unsweetened beverages like an Americano or Cappuccino – hot or iced. • Select your milk: Customers can choose from whole, 2% milk or nonfat milk, or non-dairy alternatives such as soy, coconut and almond. Customers can also try oatmilk at more than 4,700 stores in California, Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri, and Wisconsin. • Ask for fewer pumps of syrup: To lessen the sweetness of your flavored beverage, ask for fewer pumps of syrup, or select a sugar-free syrup, available in Vanilla or Cinnamon Dolce. • Try a sweetener substitute such as Sweet’N Low®, SPLENDA® or Stevia Blend from Whole Earth. • Ask for “less whip” or “no whip” • Make it “Skinny:” Most handcrafted espresso and Frappuccino® blended beverages can be requested “skinny,” which means the beverage is made with nonfat milk, no whipped cream and a sugar-free syrup if available.
    [Show full text]
  • DESSERT Verbena Mint (Organic, Caffeine Free) Glenfiddich 15 Yr
    DESSERT Verbena Mint (organic, caffeine free) Glenfiddich 15 Yr. $26 Westland Single Malt “Sherrywood”. $18 Michter's . $14 Glenfiddich 21 Yr. Rum Cask . $70 Westland Single Malt “Peated”. $22 Noah’s Mill . $16 Chocolate Cake. $14 Glenfiddich 30 Yr. $98 Yamasaki Japanese Single Malt 12 Yr. $35 coffee ganache w/ whipped cream COFFEE WITH A KICK BY THE GLASS RESERVE OFFERINGS “LIQUOR CART” CIGAR MENU SCOTCH WHISKEY SCOTCH | Single Malt (continued) BOURBON (continued) IRISH WHISKEY Classic Crème Brûlée. $12 COFFEE DRINKS Ben's Irish Coffee . $13 Taylor Fladgate Late Bottled Vintage Porto, 2010, Portugal. $12 WHISKY Glenfiddich “Project XX” . $21 BOURBON & RYE Old Forester . $12 Hell Cat Maggie 5 Points . $10 French Press Coffee (regular & decaf) . $3.5pp Jameson, Whipped Cream SCOTCH | Blended Glenfiddich 21 Yr. “Winter Storm” . $72 New York Cheesecake . $13 Taylor Fladgate 20 yr Old Tawny Porto, Portugal . $18 Oban 21 Yr. $135 MILD Old Forester 1920 . $26 Jameson . $10 Carajillo 43 . $11 Dewar’s. $11 BOURBON Espresso . $4 Balvenie 30 Yr. Single Malt . $235 Glenlivet 12 Yr.. $15 Rowan's Creek . $14 Licor 43, Espresso Dolce, Semillon, Sauvignon Blanc, “Late Harvest,” 2008, Napa Valley $31 Montecristo “No 2”. $20.00 Jameson 18. $30 Carrot Cake . $13 Johnnie Walker Black . $15 Glenlivet 15 Yr.. $24 Angel’s Envy. $18 Russell’s Reserve Single Barrel . $19 Double Espresso . $6.50 Inniskillin, Vidal, Ice Wine, 2007, Niagara Peninsula . $28 Ladyburn 42 Yr. - 1oz • $425 | 2oz • $625 Jameson Black . $12 Johnnie Walker Blue . $64 Glenlivet 18 Yr.. $54 Baker's . $14 Small Batch 1792 - Ridgemont Rsv . $12 Peach Melba Sundae.
    [Show full text]