caféeuropa THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE SUMMER 2015
Go Gothenburg! the Nordic World of Coffee ESSENTIAL GUIDE
Trends & Innovation Championships & Education AT EUROPE’S GREATEST COFFEE EVENT ALSO FEATURING: Celebrating 60 Our 60th Issue - New Look, More Great Features ISSUE 60 ISSUE 60
ECUADOR GUIDE + SINGLE CUP TRENDS + SENSORY PERFECTION + JOHAN DAMGAARD Untitled-12 1 5-05-2015 12:40:37 Inside ISSUE 60 | SUMMER 2O15
04 Welcome David Veal predicts that the future will start in Gothenburg
06 Community Meet Team SCAE
10 Anniversary Café Europa celebrates 60 issues
12 Research Can temperature influence sensory perception? Ida Steen investigates 25
14 Sustainability Pam Kahl explains how healthy women are key to healthy harvests
16 Product News Hot products from SCAE members
18 BGE Isa Verschraegen brings us up to date on the latest initiatives at the Barista Guild of Europe
20 Education Susan Hollins reports from AST LIVE! 20 24 Roaster Johan Damgaard shares Johan & Nyström’s secrets for success
28 Events Plan your visit to the Nordic World of Coffee
36 Cupper’s Guide Ecuador is embracing speciality coffee, writes Gonzalo Romero
46 Advice Fritz Storm visited Dublin to 46 28 help local operators prepare for World of Coffee 2016
50 Trends Edouard Thomas charts the latest trends in single serve coffee
54 Field Trip Colin Smith reports from SCAE’s field trip to Honduras
58 Membership Be part of something special – join the SCAE community
62 Q&A We bid adieu to Café Europa’s founding editor, Charles Prager 50 54
CAFÉ EUROPA | SUMMER 2015 | 3 WELCOME The Future Starts in Gothenburg David Veal
content. As Café Europa is a membership magazine we will always need your contribution, however great or small. This is actually the 60th issue of Café Europa and we are having a small celebration of that milestone by sharing some of the content of issue number one, published in September 1998. How some things have changed! Look at the piece on the UK coffee bar market in 1998 and try and spot the missing name.
ca THE VOICE OF THEfé SPE europa CIALITY COFFEE ASSOCIA TION OF EUROPE SUMMER 2015 Over 5,000 visitors are expected at the Nordic World of Coffee in the Swedish Exhibition & Congress Centre, Gothenburg this 16-18 June Go Gothenburg! Time seems to move so quickly Gothenburg and educate and enthuse the Nordic World of Coffee nowadays. It only seems like five minutes them about improving their coffee ESSENTIAL GUIDE have passed since we were in Rimini and offering. We are working in conjuction now Gothenburg is almost upon us. with Worldchefs, the World Association of Many people often say to me that Chefs Societies, and activities will include there is no quiet month in coffee now – training, cupping, seminars, competitions every one is busy – and that is true. It is and presentations. Trends & Innovation Championships & Education AT testament to the great work that everyone We will have more producing countries EUROPE’S GREATEST COFFEE EVENT in our worldwide coffee community is than ever before, a Taste of West Sweden ALSO FEATURING: undertaking to promote and spread the pavilion to widen interest for visitors word about better quality coffee. and, as always, some great social events Celebrating 60 Our 60th Issue - New Look, More Great Features ISSUE 60
ECUADOR GUIDE + SINGLE CUP TRENDS ISSUE 60 This summer’s event will include over 150 exhibitors as well as + SENSORY PERFECTION + JOHAN DAMGAARD educational workshops and seminars, cupping of great coffees on stands and in the dedicated cupping rooms and, of course, Café Europa has undergone a makeover to celebrate its 60th issue five competitions to crown five new world champions. Café Europa was edited from the start by Charles Prager, who retired last year as Editor and this year as Advertising Sales Of course, World of Coffee in throughout the week culminating in a Executive. Charles is one of the unsung Gothenburg will continue to promote fantastic Midsummer Party, a very Swedish heroes of SCAE. A founder member as quality coffee in all of the usual ways. tradition, on Friday, 19 June. So once again, well as Café Europa Editor, he is full of This summer’s event will include over 150 there is something for everyone. Make sure passion and knowledge about speciality exhibitors as well as educational workshops you join us for midsummer in Sweden. coffee. Charles, thanks for all you have and seminars, cupping of great coffees on done. We salute you. stands and in the dedicated cupping rooms New Look Sometimes we have to look back to see and, of course, five competitions to crown You may have noticed a change of style how far we’ve come and 1998 to 2015 has five new World Champions. and format for this issue of Café Europa. been some journey. All of the successes This year we have some new initiatives Our marketing team have been working at SCAE and within our larger speciality to create extra interest, including Re:co, for some time on this and the result is a coffee community have set us up for the a new symposium event featuring world new style and better content. We’ve also future. That future starts in Gothenburg class presenters covering some really taken the decision to go back to just one with so many exciting things happening. interesting and challenging topics. Based language, knowing and understanding that on the successful SCAA Symposium some of our members will be disappointed See you there. model, this event is run for us by our by that. Unfortunately, the cost of David Veal daughter company, World Coffee Events. translation, packaging and postage is now Also new for World of Coffee 2015 prohibitive and making this move means Executive Director are various initiatives to attract chefs to that we will be able to include much more Speciality Coffee Association of Europe
4 | SUMMER 2015 | CAFÉ EUROPA E REAL TASTE OF COFFEE! FOR TH
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CAFÉ EUROPA | SUMMER 2015 | 5 SCAE BOARD OF DIRECTORS SCAE EXECUTIVE TEAM President David Veal, Executive Director Cosimo Libardo (Italy), Nuova Simonelli Membership Team Jayne Richards, Membership Manager Past President Jackie Malone, Chapter Coordinator Drewry Pearson (Ireland), Marco Beverage Systems Alison Lynn, Membership Advisor Leanne Celentano, Membership Coordinator Lewis Young, Data Analyst First Vice President Education Team Paul Stack (Ireland), Marco Beverage Systems Susan Hollins, Education Manager Annemarie Tiemes, Education Field Manager Kim Staalman, Education Field Coordinator Second Vice President Aidan Jones, Education Administrator Yannis Apostolopoulos (Greece), W.S. Karoulias Kay Bennett, Education Administrator Alex Morrell, Education Administrator Executive Director Events Team David Veal (UK), SCAE Garret Buckley, Events Manager Jens Henrik Thomsen, Sponsorship Coordinator Marketing Team Nils Erichsen (Germany), Ube Erichsen Beteiliungs James Humpoletz, Marketing Manager Andra Vlaicu, Marketing Assistant
Operations Team Heinz Trachsel (Switzerland) David Hewitt, Operations Manager Debbie Baigent, Senior Accounts Clerk Ellen Rogers, Accounts Clerk Caroline Newman, Accounts Clerk Luigi Morello (Italy), La Cimbali SCAE COMMITTEES Membership Committee
Ludovic Maillard (France), Maison Jobin Yannis Apostolopoulos, Chair Heinz Trachsel, Vice Chair Luigi Morello Tomasz Obracaj Johan Damgaard (Sweden), Johan & Nyström Andrew Tolley Dale Harris Isa Verschraegen David Veal Alberto Polojac (Italy), Imperator Jayne Richards Sonja Grant Tibor Hajcsunk Education Committee Christina Meinl (Austria), Julius Meinl Ludovic Maillard, Chair Paul Stack Paul Meikle-Janney Sonja Björk Grant Frank Neuhausen (Germany), BWT water+more David Locker Edouard Thomas John Thompson David Veal Chahan Yeretzian (Switzerland), University of Zurich Susan Hollins Annemarie Tiemes Events Committee Patrizia Cecchi (Italy), Rimini Fiera Patrizia Cecchi, Chair Willem Husiman Grace O’Shaughnessy Anke Erichsen James Shepherd (UK/Ireland), Beyond the Bean Brita Folmer David Veal Garret Buckley
Dale Harris (UK), Has Bean
6 | SUMMER 2015 | CAFÉ EUROPA SCAE COMMUNITY
Marketing Committee World Coffee Events NORWAY Johan Damgaard, Chair (Jointly Owned By SCAE/SCAA) Storm Xaron C Lunde, e: [email protected] Christina Meinl Chair - Mike Yung Dale Harris SCAE Director - David Veal PORTUGAL Maurizio Giuli SCAA Director - Ric Reinhart TBA Jörg Krahl Managing Director - Cindy Ludviksen POLAND David Veal Treasurer - Drewry Pearson Tom Obracaj, James Humpoletz e: [email protected] NATIONAL COORDINATORS Audit Committee ROMANIA Nils Erichsen, Chair EUROPEAN CHAPTERS Silvia Constantin, Mark Rose AUSTRIA e: [email protected] David Veal Günter Stölner, RUSSIA David Hewitt e: [email protected] Andrey Elson, International Development Committee BELGIUM e: [email protected] Alberto Polojac, Chair Kathleen Serdons, SPAIN Mick Wheeler e: [email protected] Elisabet Sereno, Max Fabian e: [email protected] BULGARIA Colin Smith Nikolay Litov, SWEDEN Angel Mario Martinez Garcia e: [email protected] Erik Rosendahl Inyoung Kim (Anna) e: [email protected] David Veal CZECH REPUBLIC Penny Hayward Stepan Neubauer, SWITZERLAND e: [email protected] Marc Käppeli, Research Committee e: [email protected] Chehan Yeretzian, Chair DENMARK TURKEY Morten Munchow, Vice Chair Lene Hyldahl, Aysin Aydogdu, Frank Neuhausen [email protected] e: [email protected] Lauro Fioretti FINLAND UNITED KINGDOM Edouard Thomas TBA David Veal Stephen Leighton, Penny Hayward FRANCE e: [email protected] Patrick Mas, OTHER SCAE ORGANISATIONS e: [email protected] INTERNATIONAL CHAPTERS SCAE President’s Council GERMANY SINGAPORE Ross Bright, President Peter Muschiol, e: [email protected] Cosimo Libardo (Italy) e: [email protected] SOUTH KOREA Past President GREECE Seongil Choi, Drewry Pearson (Ireland) Konstantinos Konstantinopoulos, e: [email protected] First Vice President e: [email protected] Paul Stack (Ireland) HUNGARY REGIONAL COORDINATORS Second Vice President János Szongoth, Sonja Grant, Yannis Apostolopoulos (Greece) e: [email protected] e: [email protected] Treasurer ICELAND Tibor Hajcsunk, Nils Erichsen (Germany) Jan-Fredrik Winter, e: [email protected] Executive Director e: [email protected] David Veal (UK) Heinz Trachsel, IRELAND e: [email protected] SCAE Ambassadors Alan Andrews, SCAE has named the following e: [email protected] SCAEWorldofCoffee Past Presidents of the Association ITALY as its Ambassadors: Dario Ciarlantini SCAE_Community Alf Kramer (Norway) e: [email protected] Patrick Bewley (Ireland) Mick Wheeler (UK) LITHUANIA SCAEWorldofCoffee Trygve Klingenberg (Norway) Darius Vezelis, e: [email protected] Vincenzo Sandalj (Italy) – In Memoriam 2013 SCAE_Community Tomasz Obracaj (Poland) NETHERLANDS Colin Smith (UK) Moniek Smit, SCAE_Community Max Fabian (Italy) e: [email protected] Nils Erichsen (Germany) Marc Käppelli (Switzerland) SCAE Drewry Pearson (Ireland)
CAFÉ EUROPA | SUMMER 2015 | 7 WE HAVE…
3,000 Members Celebrating 60 Issues No.60 | Summer 2015 30 National Chapters Publisher: Speciality Coffee Association of Europe (SCAE) Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex CM3 4HF, UK 7 T: + 44 (0)1245 426060 | E: [email protected] World Champions Editor: Sarah Grennan Contributors: Susan Hollins, Isa Iverschraegen, Elizabeth MacAulay, Gonzalo Romero, Colin Smith, 635 Ida Steen, Edouard Thomas, David Veal Authorised SCAE Trainers Design: Mark Nally Printed by: Metro Commercial Printing 350 Coffee Diplomas Awarded © Copyright 2015, Speciality Coffee Association of Europe Café Europa (Print) ISSN 1752-8429 Café Europa (Online) ISSN 1752-8437 35,000 Coffee Diploma Speciality Coffee Association of Europe is a company limited System Certificates Issued by guarantee registered in United Kingdom, Co. Reg. No. 3612500. Copies of the SCAE by-laws are available by written request. VAT Reg. No. GB 894 2009 15. 17,500 Certified Baristas Views expressed in Café Europa do not necessarily represent those of its Editor, the Communications Committee or the Publisher, Speciality Coffee Association of Europe. 17 years' experience inspiring Articles and contributions by members are invited; coffee excellence please contact Sarah Grennan, Editor E: [email protected] Our vision is to be the authority T: + 353 (0) 87 686 1272 on delivering coffee excellence. For rates and information about advertising in Café Europa Our mission is to create and inspire please download the SCAE Media Pack at scae.com. excellence in the coffee community through For further details and to book your advertisement, innovation, research, please contact James Humpoletz, SCAE Marketing Manager education and communication. E: [email protected] T: +44 1245 426060 Our values are excellence, knowledge, leadership, integrity, communication, Stay Connected: competence, education and community. SCAEWorldofCoffee SCAE_Community Join us and help us raise coffee standards in Europe and across the world. SCAE_Community SCAE_Community Learn more about the benefits of membership at www.scae.com SCAEWorldofCoffee SCAE or email [email protected]
SAVE THE DATE 16 - 18 JUNE 2015 Join our coffee community Join our coffee GOTHENBURG, SWEDEN
Register for tickets to SCAE’s Nordic World of Coffee 2015 online now: worldofcoffee-nordic.com
8 | SPRINGWINTER 20142013/20142014 || CAFÉCAFÉ | EUROPA EUROPANO. 54 8 | SUMMER 2015 | CAFÉ EUROPA CUPPER’S GUIDE www.daterracoffee.com.br
CAFÉ EUROPA | SUMMER 2015 | 9
an_cafe_europa_abr_15_af.indd 1 17/04/15 02:14 Café Europa Newsletter of the Speciality Coffee Association of Europe Newsletter della Speciality Coffee Association of Europe No. 18 June • giugno 2004
Café THE VOICE OF THE SPECIALITY Spring 2013 COFFEE ASSOCIATION OF EUROPE No51 IN THIS ISSUE New SCAE Strategy Coffees of Mexico CaféNo. 1, September 1998 Europa Roasting in Nice Europa Andrew Tolley Newsletter of the Speciality Coffee Association of Eu ro p e Voice of the Speciality Coffee Association of Europe A star is born – Speciality Coffee The SCAE – No. 27• December 2006 La voce della Speciality Coffee Association of Europe Comes to Europe Where we’re No. 27, dicembre 2006 Members of Europe’s speciality coff e e where. The SCAE will become an inclu- community meeting in London on June sive not an exclusive organisation. going from here 5th founded the Speciality Coff e e There is room for everyone committed Association of Europe (SCAE). A l f to quality. ” Kramer of the Norwegian chapter, our While only a few months old, the An invitation from SCAE WWW.SCAE.COM first President, says “As coffee enthusi- SCAE has rapidly been attracting mem- President, Alf Kramer asts, we will be better heard as a strong bers. We have a mission statement, association than as individuals. As busi- bylaws, and funds from a group of some he SCAE is only a few weeks ness men, we will have the pleasure of 50 pioneer members. The opportunity to old, but the infant has already enjoying an expanding total market for become a pioneer member is still open – Tproved to be an active newcomer c o ffee both in value and in volume. We see page 3 of this newsletter. in spite of its tender age. This newslet- hope to become a ‘cake baking organi- The SCAE will grow by forming a ter – put together by a group of enthu- sation’, so that our members have a strong central European organisation, siastic members – is in itself a proof of larger cake to share when they go out with national chapters throughout that. and fight for their place in the market.” Europe. These national chapters are A similar enthusiasm has also led to In the aim of promoting ‘the perfect already being established in 12 diff e r e n t the planning and even already the cup of coffee for the consumer’, the European countries. implementation of educational and pro- SCAE will be significantly different from motional activities in some of the other European coffee associations. It Working groups national chapters. All of them share an has a vertical structure, and is recruiting Several international working groups ambition to expand the speciality cof- Café members committed to coffee quality have already been constituted. T h e s e fee market segment even faster for the from every level of the coffee chain – i n c l u d e : benefit of their individual members and Café ‘SCAE – THE farmers and farmer associations, coff e e • Quality Standards for those consumers that have not yet boards, exporters and exporter associa- • Information and Marketing fully discovered the pleasures of spe- tions, organisations and media, trans- • Finance ciality coffee. porters, shipping lines and warehouses, • Education and Resource Centre This means that after just a few importers, traders, processors, equip- • International Relations weeks we have already accumulated ment manufacturers, roasters, retailers, As Europeans, says Kramer, we are in valuable experience – and as an EuropaNewsletter of the Speciality AUTHORITY ON c o ffee bars, and even end consumers. the fortunate position that we have a European association it is our ambition long tradition of enjoying fine coff e e s . to make sure that the good news trav- Coffee Association of Europe Europa Room for everyone We do not have to reinvent the wheel – els fast and can be shared with col- ����������� ������ ��� Speciality Defining just what is speciality coffee is we only want to make it roll faster! Our leagues in other countries. Voice of the Speciality a thorny issue. Tastes and standards sister organisation in the US, the We are getting daily membership Coffee Association of Europe Coffee Association of Europe vary widely across Europe. So rather Specialty Coffee Association of A m e r i c a , requests from all over Europe – both No 20 • February • ����������� 2005 No. 38 • September 2009 DELIVERING COFFEE than developing a rigid definition of spe- has already shared some of its experi- for Pioneer Membership and for ciality coffee, we have taken the course ence with us. Whatever differences of Regular Membership. The faster we La voce della Speciality of working on establishing quality stan- approach we might have, we can and grow, the faster we can act. So join us Coffee Association of Europe dards and of making accepted quality will learn much from it in terms of coop- and help us build Europe’s speciality standards better known through Europe. eration, organisation, willingness to coffee world of the future. We have a No. 38 • settembre 2009 Says Kramer, “It is a process that will share information, marketing, and above lot to share. EXCELLENCE...’ see 36-39 take time, but we have to start some- all enthusiasm. — Alf Kramer www.scae.com Contact us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: [email protected]
INCLUDES SPECIAL SHOW PREVIEW: WORLD OF COFFEE, NICE 2013 The first cup In this issue... In this issue... Other pleasures ...... 2 Other pleasures ...... 2 Belgium’s speciality chocolate Belgium’s speciality chocolate This our bumper issue for our Coffee Fiesta. pre-eminence pre-eminence To all of you fortunate enough to be here, a Coffee cultures ...... 8 Coffee cultures ...... 8 big Welcome to Antwerp and to this special “Belgium is a coffee country” “Belgium is a coffee country” issue packed with articles about you-know- SCAE Education ...... 14 SCAE Education ...... 14 Filter brewing Gold Cup Programme Filter brewing Gold Cup Programme what and the catalogue for our big event of launches at the SCAE Coffee Fiesta launches at the SCAE Coffee Fiesta the year, proudly offered to you by the Spe- Coffee memories ...... 16 Coffee memories ...... 16 ciality Coffee Association of Europe. Alma – when I got in touch with the soul Alma – when I got in touch with the soul of coffee of coffee
Belgium, beside being famed for its incom- Cafés Naturais do Brasil ...... 17 Cafés Naturais do Brasil ...... 17 Summer 2013 4th Brazil Late Harvest Competition 4th Brazil Late Harvest Competition THE VOICE OF THE SPECIALITY parable beers and chocolates, is a tapestry COFFEE ASSOCIATION OF EUROPE No52 of Europe's amazingly varied coffee tradi- SCAE Education ...... 18 SCAE Education ...... 18 IN THIS ISSUE Filter brewing Gold Cup Programme Filter brewing Gold Cup Programme Jeremy Torz - Direct Trade CaféNo. 5, September 2000 Europa tions, and the Coffee Fiesta is a fantastic launches in Antwerp launches in Antwerp opportunity to see for yourself what's hap- Coffee memories ...... 23 Coffee memories ...... 23 Coffees of Burundi pening Alma – when I got in Alma – when I got in touch with the soul Guatemala Field Trip Newsletter of the Speciality Coffee Association of Europe in our Voice of the Speciality touch with the soul of of coffee coffee SCAE News SCAE Awards for Excellence ...... 26 Coffee Association of Europe SCAE Awards for Excellence26 To those who have had the vision... tions, demonstrations and entertainment To those who have had President’s letter ...... 30 within the exhibition itself. A dynamic team for 2000 No. 29 • June 2007 the vision... World Speciality Hello and goodbye President’s letter ...... 30 Stem van de Speciality SCAE Coffee Fiesta ...... 31 Hello and goodbye Gill Jones of the organiser’s manage- Schedule of events Coffee Association of Europe SCAE Coffee Fiesta ...... 31 ment team says, “We don’t want atten- SCAE Coffee Fiesta ...... 34 Coffee 2000 New SCAE Schedule of events dees to feel as though they’ve got to Special Show Issue Nr. 29, juni 2007 Speakers & Presenters SCAE Coffee Fiesta ...... 34 make all the effort to get the best from SCAE Coffee Fiesta ...... 36 4th SCAE World Speakers & Presenters October 13–15, 2000 – Monte Carlo the show, so we’re taking it directly to Speciality Coffee Floorplan Board and SCAE Coffee Fiesta ...... 36 Conference, Exhibition SCAE Coffee Fiesta ...... 36 them. Not only should it prove more beloved speciality coffee movement. Floorplan Coffee in All Shapes interesting than most exhibitions, it & Events Exhibitors and Sponsors listing SCAE Coffee Fiesta ...... 36 Athens SCAE Coffee Fiesta ...... 47 and Colours should also be much more useful.” Coffee professionals from around the world Exhibitors and Sponsors listing Officers March 4-7, 2005 Discovering Antwerp www.scae.com will descend on the city to experience the SCAE Coffee Fiesta ...... 47 SCAE Coffee Fiesta ...... 48 Discovering Antwerp orld Speciality Coffee 2000 is fast The new style event will make its head- he Open Board Meeting held in joys of speciality coffee, to learn, to talk, to The 2007 SCAE World Championships approaching. This is the year’s most quarters at the brand new state-of-the art London received the report of the SCAE Coffee Fiesta ...... 48 listen and to enjoy themselves. We've got a Competition winners ...... 50 W T The 2007 SCAE World Championships important gathering of speciality industry Grimaldi Forum conference venue on the SCAE Elections Committee and con- rich offering of conference events, work- WBC Champion Klaus Thomsen Competition winners ...... 50 professionals. If you haven’t booked your Monaco waterfront. The conference will firmed the results of the membership shops, competitions, and social events. Coffee origins ...... 52 WBC Champion Klaus Thomsen tickets and hotel – and if you plan to be held simultaneously in five different ballot held earlier this year. Read on, and enjoy the show! Discovering Colombia’s speciality coffees Coffee origins ...... 52 exhibit, your stand – it’s time to do so. rooms, including an 800-seat theatre, Coffee and health ...... 60 Discovering Colombia’s speciality coffees Here’s what you could be missing… and will cover a wide range of speciality The successful candidates from the Charles Prager Coffee – evidence of protective effects Editor Coffee and health ...... 60 against some cancers sector business topics. Board elections were Patrick Bewley, Coffee – evidence of protective effects Briefing ...... 63 against some cancers The dynamic event promises to be lively, Alf Kramer, Simeon Onchere, Charles Round-up of international news informative, educational and informal, Barista World Championship Prager, Roberto Pregel, Vincenzo Briefing ...... 63 Behind bars ...... 66 Round-up of international news providing the opportunity for the The event will host the ultimate in spe- Sandalj, Vincent Schlüter, Colin Smith, La primera taza Where’s the foam? Behind bars ...... 66 exchange of commercial, technical and ciality barista competitions, because for Mick Wheeler and Samuel Zenger. Update ...... 66 Where’s the foam? operational ideas for the benefit of the the first time ever, one individual will walk Este título marca el nuevo Programa Taza SCAE’s new website goes live de Oro de SCAE, que se lanzará en la Cof- Update ...... 66 global speciality coffee industry. The away from Monte Carlo with the Barista In accordance with the by-laws, the Coffee calendar ...... 68 fee Fiesta en Amberes este mes de mayo y SCAE’s new website goes live organisers are keen to stress the sec- World Championship title. The event has new Board then voted in its officers: Index of Advertisers ...... 68 Café se lo explica en estas páginas. Otro artículo ondary importance of the venue, but already attracted national champions Patrick Bewley, of Bewley’s Coffee when Monte Carlo plays second fiddle to from all over Europe, as well as the USA Company in Ireland and National considera nuevas formas de impulsar las anything, the primary focus must be very (continued page 3) Coordinator for that country, was ventas del café de filtro especializado. special indeed. elected SCAE President for a one-year Reg. No. 3612500. Copies of the SCAE bye-laws are avail- term, succeeding founding President También se presentan actualizaciones Café Europa able from the Secretariat. VAT Reg. no. GB 894 2009 15. SCAE luminary Alf Kramer says, “The Alf Kramer. Mick Wheeler was elected sobre nuestro Programa Educativo, un conference will offer a hands-on experi- as Vice-President. mensaje de nuestro Presidente, más otras No. 29, June 2007 Views expressed in Café Europa do not necessarily rep- ence which will give attendees new ideas, Newsletter of the Speciality noticias de la Asociación, eventos y activi- © Copyright 2007, Speciality Coffee Association of Europe resent those of its Editor, the Information Committee new knowledge and new skills which The Board then voted, again in EuropaCoffee Association of Europe dades de los capítulos, junto con otras bue- Café Europa (Print) ISSN 1752-8429 or the Publisher, the Speciality Coffee Association of should help improve their own perfor- accordance with SCAE by-laws, to nas noticias sobre el café y la salud. Café Europa (Online) ISSN 1752-8437 Europe. Articles and contributions by members are mance and the sales of their businesses”. appoint two SCAE members who have Boletín de la Speciality Coffee Cover illustration: Torn label, by Leo Lapinski invited; please contact the Editor. been highly active in the SCAE and Association of Europe Finalmente, recuerden asegurar su presen- The worldʼs first interactive have rendered exceptional service to cia en la Coffee Fiesta de SCAE en Address all correspondence to: Information Committee: Colin Smith (Chairman), coffee event the Association: Tom Obracaj, National No 21 • April • abril 2005 Amberes, Bélgica, del 18 al 20 de mayo. SCAE Secretariat, Oak Lodge Farm, Leighams Road, Bick- Betty Attwood, Hugh Gilmartin, Charles Prager, World Speciality Coffee 2000 will be Coordinator for Poland, and Andy Presentaremos un excelente programa que nacre, Chelmsford, Essex CM3 4HF, United Kingdom. Michael Segal, Mick Wheeler remembered as a first for the coffee Fawkes, of Masteroast in the UK. Andy incluirá charlas en conferencia, expositores Tel.: + 44 (0)1245 426060 Editor: Charles Prager • E-mail: [email protected] industry. The exhibition itself will genuine- Fawkes was also elected Treasurer de primera línea, nuestra cena de gala y Fax: + 44 (0)1245 426080 ly reach out to its audience and offer an and Head of the Finance Committee. los Premios 2007 a la Excelencia del Café, E-mail: [email protected] Advertisement Manager: Jens Henrik Thomsen interactive exchange between exhibitors Betty Attwood was appointed as más nuestro primer Concurso de www.scae.com Tel.: + 44 (0)1245 426060 and attendees. There’ll be a full pro- Company Secretary, a non-Board Fotografías del Café, el Campeonato The Speciality Coffee Association of Europe is a company Mobile: +44 (0)7775 504594 Mundial Arte Latte de SCAE, el Campeona- gramme of tasting sessions, presenta- position. limited by guarantee registered in United Kingdom, Co. E-mail: [email protected] to Mundial de Catadores de SCAE y el Con- curso Mundial Café con Buen Espíritu de NICE 2013 Contact us: SCAE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: 44 (0)1306 743527 • E-mail: [email protected] SCAE. Café Europa • Voice of the Speciality Coffee Association of Europe • No. 29 • 2007 • 1 •
THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE SPRING 2014 Café NO. 55 CaféNo. 9, October 2001 Europa Newsletter of the Speciality Coffee Association of Europe
Mick Wheeler, SCAE President on the current market situation Europa Voice of the Speciality SCAE suggestions for tackling Coffee Association of Europe No. 32• April 2008 the overproduction crisis Vocero de la Speciality he current fundamental outlook for coffee prices is, by anyone's standards, bad. TPrices have collapsed to lows that have not been seen since the 1989-1993 cri- Coffee Association of Europe sis. Unfortunately, the ACPC's retention scheme, designed to address the issue, has No. 32 • abril 2008 not managed to stem the decline. Attention is now therefore focusing on the sugges- tion put forward by the SCAE and others for producers to destroy their lowest ww w . s ca e . c o m grades of coffee, or at least divert it to other uses, as a means of controlling supply. A global plan to destroy low grade coffee or divert it to other uses should elimi- A very busy SCAE stand at this yearʼs Tea nate, or at least reduce at a stroke, the current surplus. This should bring about a and Coffee World Cup correspondingly greater increase in the price of coffee than the costs incurred in the Photo: Michael Segal destruction of what is, after all, the lowest value proportion of overall production. Conference Report However, it would be wrong to underestimate the problems that would need to be solved in order to get a workable programme or scheme involving the destruc- 2001 Tea and Coffee tion of low quality coffee up and running. These include, first, how to finance such a scheme, as growers are currently so strapped for cash they have no capacity what- World Cup soever to finance one. Second, there is the question of universal support for the ith a full complement of exhibitors, programme, as ‘free riders’ would inevitably undermine the efforts of participants. a rich conference schedule and Third, there is the question of logistics: how do you destroy such a huge volume of Wvisitors from across the globe, the 2001 coffee in an environmentally friendly way? Last, there is the question of verification: Tea and Coffee World Cup held in Ams- how do you ensure that everyone fulfils their obligations to the scheme? terdam’s RAI Exhibition Centre in June Allied to this issue, the ICO is also looking at a suggestion put forward by the Café was one of the highlights of the coffee SCAE, for producing countries to raise the minimum standard for coffee deemed to Café FROM BEAN calendar. Organised by Lockwood Pub- be of exportable quality. In a recently published consultative document, the ICO lists lications, publishers of Tea & Coffee ten issues which it says need to be considered and resolved before such a scheme Trade Journal and Tea & Coffee Asia, could be implemented. These include the adoption of a universal grading system, an the event – the publisher’s 4th Interna- effective monitoring system (although it has been suggested that ICO certificates of tional Tea and Coffee Exhibition & Sym- origin could play a useful role in this), common criteria for moisture content control, TO CUP posium – had much of interest for the quality control at origin, cooperation with importing countries, reporting, the use of speciality coffee sector. commercial agencies for monitoring, the volume of coffee to be affected, reference Europa SCAE LAUNCHES SCAE was present with its own grades and equity issues. Newsletter of the Speciality Voice of the Speciality NEW COFFEE booth at the exhibition, where Betty There can be no doubt that low prices are not good for our industry. We need EuropaCoffee Association of Europe Coffee Association of Europe Attwood and Luca Doimi spread the innovative ideas and suggestions to overcome this current crisis. We do not have DIPLOMA SYSTEM word about our Association, registered the answers, but at least the SCAE was instrumental in starting off the debate on No. 23 • November 2005 No. 42 • Winter 2010-2011 around 20 new members and greeted ways of tackling the problem. Although the solution is some way off, we have Newsletter della Speciality Sprachrohr der Speciality the many SCAE members present at made a difference. Let’s hope it results in being a significant difference. both the conference and exhibition. Coffee Association of Europe Coffee Association of Europe SCAE members were well repre- and providers of a wide range of ancil- Tea & Coffee Trade Journal. Through- No. 23 • novembre 2005 Nr. 42, Winter 2010-2011 sented in the exhibition part of the lary services. out the course of the three-day sympo- programme, which boasted nearly 200 The conference programme was sium, SCAE members were well in evi- exhibitors representing a cross-sec- held over three days, with separate dence as speakers or chairpersons, tion of the entire coffee and tea sec- parallel symposia being staged for tea and included past president Patrick tors – producers, exporters, importers, and for coffee. The coffee symposium Bewley (of Bewley’s Ltd), current equipment manufacturers, roasters was opened by Jane McCabe, editor of (continued page 3)
SCAE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: 44 (0)1306 743527 • E-mail: [email protected] • www.scae.com WORLD OF COFFEE PREVIEW + SAVING THE ORANGUTANS + ICELAND’S KAFFITAR www.scae.com
SCAE • Coffee International Café Conference & Exhibition • THE VOICE OF THE SPECIALITY Join us at Stand 33 COFFEE ASSOCIATION OF EUROPE • WINTER 2014 October 9-11, 2002 NO. 58 Café Europa London No. 13, October 2002 Europa CHRISTMAS Newsletter of the Speciality Coffee Association of Europe Voice of the Speciality GIFT GUIDE Coffee Association of Europe THE PERFECT Annual World Barista Championship. After three days of intense and pleasure- No. 33 • June 2008 PRESENTS FOR See you there... COFFEE LOVERS filled competition, Denmark’s Fritz Talerør for the Speciality Storm amassed the impressive total of 4th Annual 457.5 points in the final round, securing World Barista Coffee Association of Europe the championship for Denmark for the Nr. 33 • Juni 2008 second year running and gaining himself Championship a treasure bounty that included an Asto- April 25-28, ria espresso machine, his picture on 2003 WBC sponsor Da Vinci Gourmet’s syrup Boston, bottles, and trips to Italy, Germany and Brazil provided by sponsors La Marzoc- Massachusetts, co, Probat, the Brazil Specialty Coffee USA www.scae.com Association and Cafés do Brasil. www.scae.com The competition was always going to ture beverages. Over the days of the be a close-run affair, and in a field that competition, the stream of different sig- represented the best of 30 nations, there nature drinks using a wide array of vari- was no predicting who would win, even ous ingredients to complement the taste up to the last day. The finalists – Vikram and look of coffee was nothing short of Oslo: World Barista Championship Khurana from India, Luigi Lupi from astounding – the judges tasted every- Italy, Emma Markland-Webster from thing from braised kangaroo to coconut Dane storms to victory! New Zealand, Tim Wendelboe from to gold leaf! The judges had a tough job, offee lovers from across the globe Norway, Dismas Smith from the United and we congratulate them as well as the Cgathered in Oslo in June to watch States and Fritz Storm from Denmark – winners. We look forward to seeing you the top baristas from some 30 countries all had just 15 minutes to serve 4 judges at next year’s World Barista Champi- A Century of compete before an international team of 4 espressos, 4 cappucinos, and 4 identi- onship, April 25-28, 2003 in Boston, expert judges for the top prize in the 3rd cal espresso-based non-alcoholic signa- Massachusetts. Café Café Europa Excellence Voice of the Speciality Coffee Association of Europe CELEBRATING THE 100TH CUP OF EXCELLENCE No. 43 • Spring 2011 Vocero de la Speciality Coffee Association of Europe Newsletter of the Speciality No. 43, la Primavera 2011 EuropaCoffee Association of Europe No. 24 • March 2006 Boletin de la Speciality Coffee Association of Europe No. 24 • marzo 2006 PLUS The six Oslo finalists concentrate on preparing their signature drinks. From left to right: Fritz Storm adding the finishing touches to his winning ‘Cool Lime’; Tim Wendelboe preparing ‘Tim on the Beach’ featuring a touch of honey and passion BARISTA CAMP fruit; Vikram Khurana and his mint and coconut-based ‘Kappi Nirvana’; Luigi Lupi offering up a mint and almond coffee COSTA RICA COFFEE ‘Paradiso’; Emma Markland-Webster and her ‘Golden Shot’ with cream and a base of real gold leaf suspended in gelatine; and Dismas Smith, whose ‘Latin Love’ featured Mexican chocolate and came with chili peppers on the side. Hot stuff! SCAE VP YANNIS APOSTOLOPOULOS
SCAE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: + 44 (0)1306 743527 • E-mail: [email protected] • www.scae.com STORM BREWING IN NORWAY + SEESAW SHANGHAI + BARISTA ANGELO SEGONI www.scae.com
PLUS GRACIANO CRUZ 3rd SCAE MATTE CARLSON World Speciality Coffee Conference Café ALESSANDRO BONUZZI & Exhibition GRACE O’SHAUGHNESSY THE VOICE OF THE SPECIALITY and COFFEE ASSOCIATION OF EUROPE Espres Show SPRING 2015 Rimini, Italy NO. 59 Café Europa Jan. 31-Feb. 3 No. 17, February 2004 2004 Europa Newsletter of the Speciality Coffee Association of Europe Voice of the Speciality Coffee Association of Europe Italian Barista Championship finals 3rd SCAE World Speciality Coffee No. 34 • September 2008 Conference & Exhibition Watch the best baristas in Italy as they and Espres Show compete over three days for the Italian La voce della Speciality Rimini, Italy – Jan. 31 to Feb. 3, 2004 title and the right to defend the espres- so homeland in June at the World Coffee Association of Europe Barista Championship finals in Trieste. No. 34 • settembre 2008
Welcome to EspressArt Show In this new attraction, top baristas are Rimini showing off their skill, creativity and elcome to what we hope you’ll flair. Learn from them and take a turn Wfind to be the most profitable, behind the machines yourself, to informative and enjoyable speciality practice, pick up new techniques or www.scae.com coffee experience ever – and the sin- even show a few tricks of your own. www.scae.com gle most useful event on the coffee calendar. SCAE Awards for Coffee Excellence This a new programme, honouring Exhibition those with the courage, imagination or The exhibition features the finest simply that special ‘something’ that speciality coffee products from has enabled them to excel in the both Italy and abroad, covering every search for coffee excellence. aspect of the business from the green Winners will receive their awards on Trieste, Italy bean through to roasting, grinding, January 31. Nominations can be 18-20 June, 2004 brewing and serving the perfect cup. made via our website.
Italian Food and Beverage 1st World Cup Tasting Exhibition Championship World Barista Simultaneous to the SCAE This is another new Championship Café event, other pavilions at event, giving the best the Trade Fair are show- cup tasters a chance to Time is fast approaching for the finals casing the best of Italian compete in identifying the of the 5th annual World Barista food and beverage culture. subtle differences in a Championship, taking place from June THE VOICE OF THE SPECIALITY Summer 2012 range of coffees. 18 to 20 this year in Trieste, Italy. o Educational programme Some 40 to 50 baristas, all national COFFEE ASSOCIATION OF EUROPE N 48 Our two-track educational programme Sunday Night Rave champions, will compete over these IN THIS ISSUE over three full days focuses on three Join us at one of Rimini’s top night days to decide who is the world’s very WBC victor Alejandro Mendez themes: Espresso, Coffee and Taste, spots – the elegant Club Paradiso – best. National qualifying competitions Europa and Speciality Coffee Marketing. for a fantastic evening of dining and are now underway or scheduled in Papua New Guinea coffees The Great Voice of the Speciality dancing. countries all over the world. SCAE Gold Cup essentials Keen to improve skills? Further details on surrounding activ- Coffee Association of Europe We’ve got two tracks of hands-on edu- Excursions ities for this fantastic event will be pub- No. 25 • June 2006 EAFCA report COFFEE TOUR cational skill-building workshops con- After the conference, we’ve arranged licised shortly. For more information ducted by top professionals. Track 1 two one-day excursions, with English- and updates, visit the WBC website: Sprachrohr der Speciality ALES POSPISIL AND RADEK NOZICKA’S features espresso basics, espresso cup speaking guides, for Wednesday www. worldbaristachampionship.com Coffee Association of Europe tasting and advanced espresso practical February 4, to visit the Renaissance or contact: Nr. 25, Juni 2006 EUROPEAN COFFEE TRIP techniques. Track 2 offers workshops city of Florence or to marvel at the Tone Liavaag, on basic and advanced cup tasting. breathtaking architecture of Ravenna. Tel.: + 47 23 03 68 20 E-mail: [email protected]
SCAE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: + 44 (0)1306 743527 • E-mail: [email protected] • www.scae.com ORIGINS AT WORLD OF COFFEE + SCAE IN COLOMBIA + WORLD IBRIK CHAMPION www.scae.com
including Berne World of Coffee Programme and Guide www.scae.com
WELCOME TO VIENNA • WILLKOMMEN IN WIEN • BIENVENIDOS A VIENA • BENVENUTI A VIENNA ANNIVERSARY Celebrating 60 Issues
We’re celebrating our golden jubilee in this issue of Café Europa and marking the occasion with a fresh, new look.
he Speciality Coffee Association of The Association’s Mission Statement Fast forward 17 years, and SCAE Europe was a fledgling organisation, was clear: has stayed true to its core mission and just three months in operation, ‘The Speciality Coffee Association of remains dedicated to ‘Inspiring Coffee Twhen Café Europa first published Europe aims to develop a forum for the Excellence’. The Association now boasts in 1998. Since then membership has grown exchange of information, for promotion 30 National Chapters and the initial from a core group of 50 pioneers to over and education for coffee industrycollection of six working groups – Quality 3,000 coffee businesses and professionals participants who share a commitment to Standards, Information & Marketing, around the world, while Café Europa has quality. This implies: Finance, Education & Resource Centre transformed from a four-page newsletter 1. A strong European organisation with and International Relations – have into a quarterly pan-European speciality activities in different languages organised evolved into the seven committees which coffee magazine which is circulated across through national chapters. spearhead much of the work undertaken the globe. 2. To be aware of the differences in by SCAE today: Membership, Education, the coffee culture and tradition in Events, Marketing, Audit, International European countries and of the fact Development and Research. that the consumption of fine qualities It is this continued commitment to already has strong roots in Europe. quality and standards that has led SCAE 3. That membership should be open to to develop the Coffee Diploma System, CaféNo. 1, September 1998 Europa Newsletter of the Speciality Coffee Association of Eu ro p e every company or individual active as a the world’s most authoratitive coffee A star is born – Speciality Coffee The SCAE – retailer, producer, exporter, importer, education, and launch its new research Comes to Europe Where we’re Members of Europe’s speciality coff e e where. The SCAE will become an inclu- community meeting in London on June sive not an exclusive organisation. going from here broker, roaster, organisation, bar or programme, the first project of which is 5th founded the Speciality Coff e e There is room for everyone committed Association of Europe (SCAE). A l f to quality. ” Kramer of the Norwegian chapter, our While only a few months old, the An invitation from SCAE first President, says “As coffee enthusi- SCAE has rapidly been attracting mem- President, Alf Kramer asts, we will be better heard as a strong bers. We have a mission statement, restaurant, and to other coffee-related introduced in this issue. association than as individuals. As busi- bylaws, and funds from a group of some he SCAE is only a few weeks ness men, we will have the pleasure of 50 pioneer members. The opportunity to old, but the infant has already enjoying an expanding total market for become a pioneer member is still open – Tproved to be an active newcomer c o ffee both in value and in volume. We see page 3 of this newsletter. in spite of its tender age. This newslet- hope to become a ‘cake baking organi- The SCAE will grow by forming a ter – put together by a group of enthu- companies who are committed to All these activities, and many more, will be sation’, so that our members have a strong central European organisation, siastic members – is in itself a proof of larger cake to share when they go out with national chapters throughout that. and fight for their place in the market.” Europe. These national chapters are A similar enthusiasm has also led to In the aim of promoting ‘the perfect already being established in 12 diff e r e n t the planning and even already the cup of coffee for the consumer’, the European countries. implementation of educational and pro- quality. on show at World of Coffee in Gothenburg SCAE will be significantly different from motional activities in some of the other European coffee associations. It Working groups national chapters. All of them share an has a vertical structure, and is recruiting Several international working groups ambition to expand the speciality cof- members committed to coffee quality have already been constituted. T h e s e fee market segment even faster for the from every level of the coffee chain – i n c l u d e : benefit of their individual members and 4. To encourage the spirit of co-operation this June, which has grown from a small farmers and farmer associations, coff e e • Quality Standards for those consumers that have not yet boards, exporters and exporter associa- • Information and Marketing fully discovered the pleasures of spe- tions, organisations and media, trans- • Finance ciality coffee. porters, shipping lines and warehouses, • Education and Resource Centre This means that after just a few among all the participants, from conference and exhibition in Monte Carlo importers, traders, processors, equip- • International Relations weeks we have already accumulated ment manufacturers, roasters, retailers, As Europeans, says Kramer, we are in valuable experience – and as an c o ffee bars, and even end consumers. the fortunate position that we have a European association it is our ambition long tradition of enjoying fine coff e e s . to make sure that the good news trav- Room for everyone We do not have to reinvent the wheel – els fast and can be shared with col- producers to consumers. in 2000, where the inaugural World Barista Defining just what is speciality coffee is we only want to make it roll faster! Our leagues in other countries. a thorny issue. Tastes and standards sister organisation in the US, the We are getting daily membership vary widely across Europe. So rather Specialty Coffee Association of A m e r i c a , requests from all over Europe – both than developing a rigid definition of spe- has already shared some of its experi- for Pioneer Membership and for ciality coffee, we have taken the course ence with us. Whatever differences of Regular Membership. The faster we 5. To support the dissemination of Championship attracted 14 competitors, of working on establishing quality stan- approach we might have, we can and grow, the faster we can act. So join us dards and of making accepted quality will learn much from it in terms of coop- and help us build Europe’s speciality standards better known through Europe. eration, organisation, willingness to coffee world of the future. We have a Says Kramer, “It is a process that will share information, marketing, and above lot to share. take time, but we have to start some- all enthusiasm. — Alf Kramer information and education to help to a multifaceted event, including seminars, Contact us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: [email protected] promote speciality coffees. cupping, the SCAE Excellence Awards, 6. To liaise with organisations in matters five world championships, street festivals Issue one of Café Europa, published in September 1998 relating to regulations affectingand parties, and a 3,000sq.m exhibition. SCAE’s mission from the outset was to the speciality industry, to inform The first issue of Café Europa reported create an association that would promote members and to facilitate joint activities on Euromonitor’s The Market for Speciality ‘the perfect cup of coffee for the consumer’ among members. Coffee Bars in the UK research, where and in issue one of Café Europa founding 7. To encourage sound business practice Costa Coffee (86 outlets), Seattle Coffee President, Alf Kramer (Norway), launched and consciousness of environmental Co. (61), Aroma (20), Coffee Republic (14), the Association’s recruitment drive, seeking and social issues. Madison’s (7) and Caffè Nero (5) were members that were ‘committed to quality 8. To work towards the definition and leading the rise of branded speciality coffee from every level of the coffee chain’ dissemination of criteria for speciality bars, which had increased by nearly 850% including farmers, exporters, importers, coffee. in the previous five years. The newsletter traders, equipment manufacturers, 9. To provide materials and services in order also featured the Coffee International File roasters, retailers and coffee bars. to obtain these objectives. 1998-2002 report, which noted that, while ‘Defining just what is speciality coffee still small, the speciality coffee sector in is a thorny issue,’ wrote Café Europe was rapidly expanding. Europa’s Editor, Charles Prager. ‘But how much power is left in ROASTER ROASTER ‘Tastes and standards vary widely the motor, and can the growth SCAE Marketing Committee chairman, JOHAN DAMGAARD, is founder of Johan & Nyström, the multi-award winning Swedish coffee roaster across Europe. So rather than and tea merchant. He talks to Café Europa about Johan & Nyström’s success, gained be sustained?’ pondered ‘Our Vision is to Create his role at SCAE and the Swedish coffee community’s plans for developing a rigid definition the Nordic World of Coffee this June. the reporter. The last 17 years have How did you get involved in coffee? What – if anything – do you dislike? a Better Coffee World’ I was working as a chef in different fancy kitchens in Except war, injustice and the important things, I have a really hard Gothenburg, where we will host the Nordic World of Coffee time with coffee that is roasted too darkly. That, and when I wake this year. I remember one restaurant where there was a horrible up in the morning and realise that I have forgotten to feed my of speciality coffee, we have fully automatic espresso machine in the dishwashing room that best friend with electricity, my cell phone. illustrated that speciality coffee has always had a Post-it note declaring it was ‘broken’. One thing led to another… I left the kitchen, cut my hair, undertook a degree in Tell us about Johan & Nyström’s story. marketing and economics, moved to Stockholm and got a job in My friends and I founded Johan & Nyström in 2004 with one of those old, traditional coffee roasteries. the vision of creating a better coffee world. This may sound taken the course of working on The first time I got involved in speciality coffee was when I romantic, but it’s the truth. Our mission back then and until today grown beyond all expectations, got bored of dark-roast, non-transparent, three-minute roasted is to promote the craft by roasting better, more tasty, more fun coffee and started Johan & Nyström, the first speciality roasters and more sustainable coffee. In reality, we stopped working 10 establishing quality standards in Sweden. years ago – Johan & Nyström is a passion and a lifestyle for us. and what’s more, we’re just getting and of making accepted started. ◆ quality standards better known throughout Europe.’
The Johan & Nyström conceptstore at Södermalm in Stockholm ‘It is a process that will take What attracted you to a career in this industry? A lot of things… The people, the stories, the connection with We always try to innovate, improve and challenge the coffee farmers, and a product that contains so much soul, varieties and industry’s misconceptions about quality. precision work. What job offers you the opportunity to meet Johan & Nyström is built around two ladies. One of them is different cultures from all over the globe, travel to the best parts old and fat but delivers high quality 24/seven. The other one is time, but we have to start of the world and at the same time just talk to people over a cup prettier, shiny and lets us discover new ways with the sides we GOT AN IDEA? We’d love to hear your of coffee, 10 times per day? didn’t knew we had. The Probat UG 90 is from 1956 and we got If I must choose the one thing that attracted me the most the new Loring 70kg last year. We do slow roast, we experiment it is the possibility to make a change. For every bean of great and we always strive for the best profile and cup, no matter what speciality coffee we roast, we make the world a little bit better – type of coffee we roast. somewhere,’ explained Alf for the farmers primarily, but also for our environment and for the Over the years we have become friends with a lot of great farmers feedback on the new-look Café Europa smile we can get, just by serving a cup of coffee. and people that we need and depend on to carry out our mission. My staff is everything to me. I’m nothing without my colleagues and What do you love about working with coffee? I would say that we have the best coffee crew on this side of the This might seem a bit corny, but I use to fantasise that I’m in galaxy. And last but not least, our customers. We serve customers all Kramer. ‘SCAE will become every cup that we serve or roast. I’m the smell of coffee in the over the Nordics and have distributors in different parts of Europe. and we’re always looking for news and morning when you’re woken up by your loved one serving you (Thanks for trusting us!) Regarding goals we have no limits. We want your first cup, or the quick espresso shot in your local bar before to serve everyone that shares our passion for quality and style (and of work. I’m the calibration of the v60 before the barista opens the course are willing to pay for a premium product). bar and you hear nothing but the sound of dripping coffee. All But with a bigger roastery comes a bigger responsibility – an inclusive not an exclusive the effort we make in all levels from farmer and plant, to roasting like bigger staff parties in the summer. This year we will take articles to include in the magazine. Please and serving must be perfect so we can be that feeling in every everyone to Finland for a huge sauna. (I hope our Finnish cup. That’s what I love about my job – that I can be in people’s colleagues don’t read this, as it is supposed to be a surprise.) morning cup, in their beds. In all seriousness, however, we will always keep challenging the industrial roasters and be the fly in their face. »26 organisation. There is room for 24 | SUMMER 2015 | CAFÉ EUROPA CAFÉ EUROPA | SUMMER 2015 | 25 email [email protected] with your everyone committed to quality.’ suggestions. Café Europa has had a makeover to celebrate its 60th issue
CAFÉ EUROPA | SUMMER 2015 | 11 RESEARCH A Question of Temperature
This year SCAE has committed substantial resources to coffee research and the Research Committee, under Chairman, Chahan Yeretzian, and Vice Chair, Morten Münchow, have set an ambitious programme. Both will be presenting at World of Coffee in Gothenburg and this article features the first of eight research projects which have been commissioned from the Universities of Zurich and Copenhagen. All of them will be summarised in Café Europa and then available in full to members on the SCAE website, scae.com. The following is a summary of an MA Thesis on ‘The influence of serving temperature of coffee on sensory perception, consumer evaluation and aroma release’ submitted by IDA STEEN.
The Consumer Panel The consumer panel rated the 50°C and 62°C samples significantly more intense than the 31°C. They also reported that coffee served at 56°C was closest to ‘just right’, and the 50°C was perceived as ‘a little too cold’ while the 62°C sample was ‘a little too hot’. Nevertheless the consumers preferred the coffee samples at 44°C, 50°C, 56°C and 62°C equally which could be attributed to the increase in aroma release or the fact that these temperatures are perceived warm compared to the 31°C and 37°C samples.
Temperatures above 44°C are more he Speciality Coffee Association and served at six different temperatures: intense with bitter of Europe uses the Gold Cup 31°C, 37°C, 44°C, 50°C, 56°C and 62°C. (brewing) standard but it does not The sensory panel performed a descriptive and roasted flavours Thave guidelines for the serving analysis, whereas the consumer panel while temperatures temperature of coffee (Speciality Coffee scored their opinions and liking of the Association of Europe 2014). Since serving temperatures. below 44°C are consumers’ ability to taste the diverse, unique and specific flavours of high Results more sweet quality coffees is of utmost importance Trained Sensory Panel to the industry, well researched Both investigations revealed an increase and acidic. recommendations for serving temperature in the intensity of the coffee samples with have a vital part to play. This was the increasing temperature. The trained panel genesis for the master thesis of Ida Steen, perceived the 50°C, 56°C and 62°C coffee under the joint supervision of Prof. Wender samples significantly more intense than the Conclusion Bredie from the University of Copenhagen lower temperature samples. Overall, the work revealed that the serving and Morten Münchow from CoffeeMind. The trained panel found coffee at temperature of coffee influences the The project was sponsored by SCAE. different serving temperatures to be sensory experience a cup of coffee can The objectives of this thesis were to significantly different in the attributes provide. According to the sensory panel, (1) characterise the sensory perception of acidic, bitter, sweet and roasted. The for the type of coffee used in this project, coffee at different serving temperatures roasted and bitter flavour increased with temperatures above 44°C are more intense and (2) understand the consumers’ liking of increasing temperature while sweetness with bitter and roasted flavours while the serving temperature of coffee. was perceived most intense in the 37°C temperatures below 44°C are more sweet To this end a trained sensory panel from and 44°C samples. Acidity was perceived and acidic. The consumers preferred the the Section for Sensory and Consumer most intense in the 31°C and 37°C samples. warm coffee samples at temperatures at Science, Department of Food Science at the The intensity of the bitter and roasted 44°C and above. University of Copenhagen, together with flavours is tentatively attributed to the To get a broader picture of the influence a convenience sample of 52 consumers, higher release of aroma compounds at of serving temperature further studies evaluated the flavours of medium roasted higher serving temperatures. No significant could focus on other types of coffee.◆ (Agtron 80) Guatemalan Finza La Perla differences were found in tobacco, nutty Arabica coffee brewed in a French Press and chocolate flavours. Summary: Elizabeth MacAulay
12 | SUMMER 2015 | CAFÉ EUROPA SIGNPOST
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CAFÉ EUROPA | SUMMER 2015 | 13 SUSTAINABILITY Healthy Women are Key to Healthy Harvests
SCAE is supporting Grounds for Health in its mission to reduce cervical cancer among women in developing countries and will announce a significant new partnership agreement with the NGO at the Nordic World of Coffee in Gothenburg this June. PAM KAHL discusses the importance of supporting women in origin countries, who together account for approximately 70% of the labour associated with coffee production.
n the coffee industry, more often than approach to ‘unlocking the economic not, sustainability means investing potential of women by expanding in efforts to maximise yield, improve the focus beyond the women leaders Iquality and protect against disease. to include women from across the Rough estimates suggest major roasters economic spectrum’. Both CQI and Root have collectively invested sums of Capital emphasise women’s economic €23m-€28m for multi-year projects in the empowerment as a catalyst for greater coffee lands. supply chain resiliency. Capacity-building programmes educate Women are responsible for farmers on new techniques and products approximately 70% of the labour associated so they can grow robust coffee trees. with coffee production. Those in the best Richer soil… Stronger plants… More and position to influence the future of the better coffee. It’s all about the health and supply chain are in their prime, between social infrastructure such as health, fitness of the coffee tree. 25 and 50 years old. These women are education and childcare. But a coffee plant is only as productive not just farmers, accountants, managers How can coffee companies prioritise as the farmer behind it and in order for that or pickers. They are also mothers, wives, amongst so many worthy causes? Many of farmer to nurture healthy coffee trees, he aunts and daughters who play a critical these social problems may seem daunting, or she must be healthy and have access to role in the social and economic fabric of and the better-known issues attract billions services that make it possible to live a long the community. of dollars of national and international and productive life. They also face a range of health resources. It is difficult to see how one The human dimension is problems. Multi-billion dollar company, or even an entire industry, can particularly poignant as the efforts to improve health in make a strategic difference. Clarifying coffee industry takes a Investing in low-income rural settings opportunities for strategic impact can start more deliberate look coffee productivity tend to focus on with a short checklist. Consider issues that at gender equity and economic empowerment children and the main meet the following criteria: issues at origin. infectious diseases • a serious and growing problem affecting Gender equity was programmes alone will not guarantee such as HIV and communities at origin; an important topic more stable coffee-growing communities. malaria. For women, • relatively neglected by others; at this year’s coffee The coffee industry also must recognise while substantial • availability of simple solutions; conferences in investments over • even better emerging solutions; America, hosted by the compounded benefits from many years have • results are clear and measurable; and the National Coffee improving social infrastructure helped to halve • public and non-profit partners are available. Association and such as health, education the rate of maternal Influential, productive, and economically the Specialty Coffee mortality, other health empowered women are healthy women. Association of America. and childcare. issues are typically Cervical cancer meets the criteria The Coffee Quality Institute neglected. For example, for strategic, catalytic philanthropy: (CQI) recently launched a cervical cancer now kills more investments to support cervical cancer research initiative, Partnership for women than maternal conditions, screening and treatment services have the Gender Equity, to explore how the link and yet few women in coffee-producing potential to transform this issue for women between gender and coffee can encourage countries have access to simple screening living in coffee-growing regions, their innovation in the coffee industry. UK- and prevention services. In the next 15 families and entire communities. ◆ based Falcon Coffees is a founding project years, six million women are expected partner. Konrad Brits, Falcon CEO, was a key to die from cervical cancer, an easily PAM KAHL is VP of Development & participant in the panel discussion at NCA preventable disease. Nearly 90% of these Communications at Grounds for Health. Since and spoke movingly of the importance of deaths will occur in low- and middle- 1996, Grounds for Health has partnered with women at origin as critical to the future of income countries. coffee producers and companies to screen coffee. Investing in coffee productivity and more than 53,000 women for cervical cancer. Root Capital, the innovative social economic empowerment programmes More than 3,000 were treated for cancer or pre- investment fund that provides financial alone will not guarantee more stable cancer. For more information about Grounds support to smallholder farmers in Latin coffee-growing communities. Thefor Health, go to groundsforhealth.org or stop America and Africa, recently published coffee industry also must recognise the by booth L4 at the Nordic World of Coffee in a report advocating for a collaborative compounded benefits from improving Gothenburg.
14 | SUMMER 2015 | CAFÉ EUROPA SIGNPOST
CAFÉ EUROPA | SUMMER 2015 | 15 PRODUCT NEWS
Espresso on the Go Handpresso has introduced a hybrid version of its Handpresso Auto Machine for espresso drinkers on the road. The easy-to-use Handpresso Auto fits into cup holders and can be plugged into car cigarette lighters. Just add water and ground espresso coffee or a pod and, hey presto, you have an espresso in two minutes. Handpresso has signed partnerships with Fiat, Volkswagen, Audi, Suzuki and more since its launch.
Learn more about Handpresso’s portable range of espresso makers A New FAZE at handpresso.com. Did your heart flutter when you checked out Marco’s ‘Splurty’ single cup brewer in 2013? Well wait until you meet its new sibling, FAZE 9, which debuted at CATEX in Dublin this spring and will be on show at the Nordic World of Coffee in Gothenburg this June. With its ‘minimal counter-top footprint Become and a striking design profile’, the single serve brewer is something that would look perfect in a fine cocktail bar or cutting a Master edge café, says the team at Marco. Under development for more than 18-months, FAZE 9 uses Marco’s ‘Pillar Blender technology’ to dispense water from a specially designed undercounter energy If you have dreams of becoming a master efficient boiler. Created under Marco’s blender and would like to create your own ‘Über Project’ innovation division, it is unique blend of coffee, then Julius Meinl designed to work with several different has just the product for you. existing brewing devices from Kalita right The coffee roaster and distributor through to Chemex. has launched the new Coffee Creator, Marco explains how it works: myMeinl, which allows you to select ‘Water pumps up from the specifically beans from 10 origins around the world, designed undercounter boiler into FAZE choose from five grinding levels and roast 9’s recirculation chamber, and is then coffee to your own specification – light, dispensed onto the coffee bed at volume medium or dark. and timing standards selected by the user. Each coffee is hand-crafted and Incorporating pre-infusion, pulse brewing individually freshly roasted and you can and unrivalled temperature and volume add the personal touch by creating your control, FAZE 9 brews exceptional coffee own name for the blend and adding by the cup, consistently.’ poetry and descriptors to the packaging. Julius Meinl has developed the platform Stop by the Marco stand at World of together with coffee specialists, drawing Coffee (C10) to see it in action or visit Christina Meinl promotes the new Coffee Creator myMeinl by on its 150 years’ experience in coffee marcobeveragesystems.com. Julius Meinl which allows you to create your own blend of coffee. roasting. To try it, visit mymeinl.com. ◆
16 | SUMMER 2015 | CAFÉ EUROPA SIGNPOST
CAFÉ EUROPA | SUMMER 2015 | 17 Your Voice Matters: BGE Launches CoLab & Dialogue
The Barista Guild of Europe is following on from the success of last year’s inaugural Barista Camp with some exciting initiatives for 2015. BGE Coordinator, ISA VERSCHRAEGEN, reveals all.
Take a break from the crowds at World of Coffee at the BGE chill out area
hile 2014 saw the first Barista Camp in Europe, Yeretzian (University of Zurich), Adam Neubauer (EMA Espresso Barista Guild of Europe (BGE) has been working to Bar), Erna Tosberg (roestbar), Tibor Várady (Espresso Embassy), put together a host of new opportunities to come Nora Smahelová (Chapter One), and Stefanos Domatiotis Wand learn together this year. In addition to Barista (TAF Coffee). Camp 2015 (in another beautiful, sunny locale!) to be hosted in For international baristas, CoLab: Prague is a great opportunity late September, BGE is delighted to kick off two new initiatives to discover a fast growing hub of coffee community activity in that will continue to build a community for the professional central Europe. For local coffee professionals, it’s an event to barista, focused on education, connection, and shared ideas. showcase your skills, coffees, and city while developing personal and professional friendships across the European speciality Introducing CoLab: Prague community. For both, it is an exciting chance to start dialogue After much behind-the-scenes planning and preparation, BGE with each other and with some of the greatest voices in our is excited to unveil its new CoLab event series. Combining a coffee community, exchanging ideas and getting inspired. full day of compelling and educational content with two half More information on the full programme and tickets for days on either side to discover the host city’s coffee community CoLab: Prague are available now on baristaguildofeurope.com. and culture, CoLab events will focus on connecting a local Later in the year, BGE will be visiting Paris for its second CoLab, community with the international barista scene through hosted hosted in collaboration with SCAE France. We look forward to lectures and workshops as well as curated activities to discover seeing you in Prague or Paris… or both! and celebrate the host city. BGE’s first CoLab will be held in Prague, from May 21 to 23, Meet ‘Dialogue’, BGE’s New Online Educational Platform hosted in collaboration with Coffee Embassy, our local guides While our events provide a great way to build relationships and to the Prague coffee community, and Tamper Tantrum, who will learn with others, we know that it isn’t always easy to get away be bringing these inspiring guest speakers to the event: Chahan from the shop floor—even if it’s only for a quick CoLab event.
18 | SUMMER 2015 | CAFÉ EUROPA BGE
BGE’s first CoLab will be held in Prague on 21-23 May BGE is incredibly excited to launch a new online education Participating in BGE’s Dialogue will be a great way to continue platform, ‘Dialogue’, home to a curated list of free educational to focus on education, make connections with baristas in resources and an open invitation to start a conversation with Europe, and share your ideas... even from the comfort of your your fellow baristas worldwide. Dialogue is also the new home own couch, after a long shift on the bar. of James Hoffmann’s ‘The Learning Project’, a simple but powerful initiative to build a compendium of coffee BGE — Your Safe Haven During the Nordic World of Coffee resources online. We know how fun and inspiring, but also how tiring events can The premise of Dialogue, just like the initial Learning Project, be. You’re constantly on your feet, putting yourself ‘out there’, is simple: we will write an introduction to a topic, welcome searching for the perfect coffees or tools for your café, cheering interesting link submissions relating to the topic, and turn on your fellow baristas, or maybe even competing yourself. the initial post into a larger resource. While we’re looking for Wouldn’t you like a space to relax, chill out, enjoy a cup of coffee interesting links and additional resources to be submitted, we’re or glass of water, meet your BGE working group, and connect also looking for responses that offer correlating or alternative with like-minded baristas? Look out for BGE’s safe haven at the points of view so that we build a bigger, stronger resource for World of Coffee in Gothenburg this 16-18 June, and your chance our community in the future. to get away from the buzz! ◆
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bri-all-15-1005_ionox_scae_europa_185x128_rz2.indd 1 CAFÉ EUROPA | SUMMER10.04.15 2015 14:43 | 19 ASTs Education - Let’s Take it Out of the Classroom SCAE’s Education Manager, SUSAN HOLLINS, reflects on the lessons learned at AST LIVE!, SCAE's first event dedicated to the passionate and hardworking trainers of the Coffee Diploma System.
Susan Hollins, pictured fifth from left, with AST Live! attendees at a visit to Joe’s, Dublin and opposite in Vice and Café Gray
This year, SCAE held its first ever summit for Level 2. The creators of the Coffee Diploma System – Authorised SCAE Trainers (ASTs) in the fabulous city experts in their particular fields – worked with ASTs on of Dublin. We shall allow training the Professional level during five intense AST LIVE! saw trainers from 12 different more ‘down’ time for hours of classroom theory and workshop countries across the SCAE community come our trainers away from formal practicals. It was, said one AST, ‘an awesome together for two days of workshops, talks, experience’ which helped to improve skills, social events and a chance to sit down education… to discuss our Coffee increase confidence and share ideas. and chat over great coffee (thanks Java Diploma System, to share experiences Guest speakers provided a range Republic!). The outcome? A great training and then to bring their questions, of talks on subjects including water event in which learning took place in and quality, grinding technology and ways of out of the classroom – and a lesson for all comments and suggestions to us so improving the life of workers on origin of us involved in education and training. that we can all work together on coffee farms, and SCAE staff spoke about The main aim of AST LIVE! was to bring continuous improvement continuing developments in SCAE Education. trainers up to speed on the Coffee Diploma The feedback from everyone involved in AST System and in particular, on the differences of SCAE education. LIVE! was overwhelmingly positive with many between the new ‘Professional’ level and the old people asking us, ‘When’s the next one?’. »23
20 | SUMMER 2015 | CAFÉ EUROPA ASTs
CAFÉ EUROPA | SUMMER 2015 | 21 6 MODULES, 3 LEVELS, 1 DIPLOMA Get your coffee diploma with SCAE and further your career.
Learn more about the world’s most comprehensive coffee education on scae.com or call +44 (0) 1245 426060 for further details. ASTs
(l-r) David Veal, Executive Director, SCAE with SCAE Ireland Education Coordinator David Veal (right) presents Paul Stack, Vice President, SCAE, with a framed sketch and Java Republic Coffee Development Manager, Vini Arruda of the original plans for the Coffee Diploma System
So what made it such a success and how can we build between time spent in formal training and time allowed for on this, not just for AST LIVE!, but for any training event? delegates to talk. Top of the list was the high quality training and the inspiring So what does this mean for SCAE as educators? Well, we speakers who managed to enthuse the ASTs with a thirst for are already planning our next AST Summit and we shall keep more. But what else makes any training event a success? all the elements that made it a success. We shall also allow The answer – people and time: the time people spend together, more ‘down’ time for our trainers away from formal education, not just in the training rooms, but also away from the formal perhaps to chat over a coffee or two, but also to work together ‘education’ during refreshment breaks, over lunch (or breakfast), in small groups, to discuss our Coffee Diploma System, to over a drink in the evening, even the time spent in a shared taxi share experiences and then to bring their questions, comments to the airport. These are the times when people – often strangers and suggestions to us so that we can all work together on – ask each other questions, share experiences, share common continuous improvement of SCAE education. problems (and solutions), pick up ideas, make useful contacts For the trainers and, for that matter, anyone involved in training, and, of course, make friends. We don’t know it, and we certainly it means making sure our students have this same opportunity don’t label it, but this is informal learning. for informal learning. This could be a simple matter of planning Think back to any training, meeting, conference or seminar – and allowing – for refreshment breaks, but it could also mean that you’ve attended. What did you remember about it? What was including plenty of time for introductions, factoring in time for the most useful part of it? Hopefully, you’ll remember the great discussions, planning for small group work around specific trainers and facilitators who were there and the learning that you topics related to the training or just sitting back and listening took from that event. But I guarantee, you will also remember the while the students take the learning down a different, conversations you had with other delegates and the ideas you but relevant, path. took from them on how to develop and improve the way you A didactic approach, with the teacher/trainer taking centre-stage, work. I’ll freely admit that I’ve attended conferences in the past is no longer perceived as the only method of teaching in the wider where the most useful aspect for me was meeting other people education sphere. Students learn in many different ways, including in my line of work – and not the actual conference itself. Clearly, through reflection on their own experiences, both in a formal and that’s not what we want – we want the conference to inspire informal setting. We must ensure that we offer all our students in you – but we are also conscious that we need to strike a balance any setting the chance to take their learning out of the classroom. ◆
23 | SUMMER 2015 | CAFÉ EUROPA ROASTER ‘Our Vision is to Create a Better Coffee World’
24 | SUMMER 2015 | CAFÉ EUROPA ROASTER
SCAE Marketing Committee chairman, JOHAN DAMGAARD, is founder of Johan & Nyström, the multi-award winning Swedish coffee roaster and tea merchant. He talks to Café Europa about Johan & Nyström’s success, his role at SCAE and the Swedish coffee community’s plans for the Nordic World of Coffee this June.
How did you get involved in coffee? What – if anything – do you dislike? I was working as a chef in different fancy kitchens in Except war, injustice and the important things, I have a really hard Gothenburg, where we will host the Nordic World of Coffee time with coffee that is roasted too darkly. That, and when I wake this year. I remember one restaurant where there was a horrible up in the morning and realise that I have forgotten to feed my fully automatic espresso machine in the dishwashing room that best friend with electricity, my cell phone. always had a Post-it note declaring it was ‘broken’. One thing led to another… I left the kitchen, cut my hair, undertook a degree in Tell us about Johan & Nyström’s story. marketing and economics, moved to Stockholm and got a job in My friends and I founded Johan & Nyström in 2004 with one of those old, traditional coffee roasteries. the vision of creating a better coffee world. This may sound The first time I got involved in speciality coffee was when I romantic, but it’s the truth. Our mission back then and until today got bored of dark-roast, non-transparent, three-minute roasted is to promote the craft by roasting better, more tasty, more fun coffee and started Johan & Nyström, the first speciality roasters and more sustainable coffee. In reality, we stopped working 10 in Sweden. years ago – Johan & Nyström is a passion and a lifestyle for us.
The Johan & Nyström conceptstore at Södermalm in Stockholm What attracted you to a career in this industry? A lot of things… The people, the stories, the connection with We always try to innovate, improve and challenge the coffee farmers, and a product that contains so much soul, varieties and industry’s misconceptions about quality. precision work. What job offers you the opportunity to meet Johan & Nyström is built around two ladies. One of them is different cultures from all over the globe, travel to the best parts old and fat but delivers high quality 24/seven. The other one is of the world and at the same time just talk to people over a cup prettier, shiny and lets us discover new ways with the sides we of coffee, 10 times per day? didn’t know we had. The Probat UG 90 is from 1956 and we got If I must choose the one thing that attracted me the most the new Loring 70kg last year. We do slow roast, we experiment it is the possibility to make a change. For every bean of great and we always strive for the best profile and cup, no matter what speciality coffee we roast, we make the world a little bit better – type of coffee we roast. for the farmers primarily, but also for our environment and for the Over the years we have become friends with a lot of great farmers smile we can get, just by serving a cup of coffee. and people that we need and depend on to carry out our mission. My staff is everything to me. I’m nothing without my colleagues and What do you love about working with coffee? I would say that we have the best coffee crew on this side of the This might seem a bit corny, but I use to fantasise that I’m in galaxy. And last but not least, our customers. We serve customers all every cup that we serve or roast. I’m the smell of coffee in the over the Nordics and have distributors in different parts of Europe. morning when you’re woken up by your loved one serving you (Thanks for trusting us!) Regarding goals we have no limits. We want your first cup, or the quick espresso shot in your local bar before to serve everyone that shares our passion for quality and style (and of work. I’m the calibration of the v60 before the barista opens the course are willing to pay for a premium product). bar and you hear nothing but the sound of dripping coffee. All But with a bigger roastery comes a bigger responsibility – the effort we make in all levels from farmer and plant, to roasting like bigger staff parties in the summer. This year we will take and serving must be perfect so we can be that feeling in every everyone to Finland for a huge sauna. (I hope our Finnish cup. That’s what I love about my job – that I can be in people’s colleagues don’t read this, as it is supposed to be a surprise.) morning cup, in their beds. In all seriousness, however, we will always keep challenging the industrial roasters and be the fly in their face. »26
CAFÉ EUROPA | SUMMER 2015 | 25 ROASTER
What lessons have you learned along the way? World of Coffee is going Nordic this June. How exciting is this Argh! I have made so many mistakes over the past 10 years. for the coffee community locally in Gothenburg and across When you think that you can’t have any more mistakes to learn Sweden and the Nordic region? from, you are in the middle of making a new one, but I always This is a huge thing for me as a half Swede/half Dane and a try to be nice to people. I pay tax, I listen to my gut instincts and I coffee guy. I’m from the west coast of Sweden and I used to live always try to spread some joy and energy. in Gothenburg so I know a place or two if someone needs help later in the evening! Tell us about your coffee. So far, the working group and the people of Gothenburg city We roast everything from different farmers and origins. Except that have been doing a great job. The show and exhibition is sold drip coffee is a huge trend, of course, we try to find new ways, out and there are exciting new initiatives for this year’s event. processing methods, mixing people and coffees and create new Everyone knows that coffee, the cheese slicer, the wrench and trends. We ask, ‘how will we drink and brew coffee in 2030?’ My Ikea are all Nordic inventions. We drink the most coffee per personal favorite is a coffee and character I haven’t tried before. capita of all earthlings and this show will leave a legacy for the whole Nordic industry.
We stopped working 10 years ago – Johan & Nyström is a passion and a lifestyle for us. We always try to innovate, improve and challenge the coffee industry’s misconceptions about quality.
What can we expect from this year’s event? First of all, a perfect, well-organised event. There will be activities all over Gothenburg and of course we have the debut of the new Re:co symposium that no one wants to miss. We are hosting all of the major coffee competitions except the WBC and to attract more people and make the show even better we have added a show within the show called the Taste of West Sweden which will showcase great local food and drink. You have won a huge number of awards over the years – what Everyone I know in the speciality industry are also huge fans of is the secret to Johan & Nyström’s success? great food, drinks, beers and other artisan crafted products. It will Hire the best people you can find. Work hard, roast slow and be a great match. always remember to create quality and spend time on the details. We also have the new Origin Hub this year where we will host the largest gathering of coffee producers and farmers ever held What are your plans for the future? in Europe so bring your notebook and business cards. At Johan & Nyström we want to build the best speciality roastery Of all the traditional parties and gatherings at World of Coffee, in Europe in terms of quality, logistics and staff. my absolute favourite will be the traditional Nordic Midsummer My personal plan is to work harder to find a balance between party on Friday, 19 June, the day after the show ends. I am coffee and the family and be more present and focused in all looking forward to eating pickled herrings, singing silly songs and situations. I want to deliver constant quality and try to convince drinking distilled homemade beverages with my farmer friends people to join the right side. from the origins. It will give us many great Instagram moments.
The Nordic region is home to some of the most innovative Why should coffee professionals and hospitality operators coffee businesses and talented coffee professionals in the attend the show? world. What inspired and fuelled the coffee revolution in the You should attend World of Coffee because this is the one and region? only professional show for coffee or coffee-related products. If Apart from the fact that we have terrible weather for 70% of the you can’t come, you will miss something and your life will not be year and need warm beverages in our cold throats, we have complete! You should make sure then to book the second best always strived for new things and inventions. It must have started event in the near future, Dublin next year. back in the 11th century when we wanted what everyone else had so we went and took it. How long have you been involved with SCAE? Today we act a lot more civilized but we still have the urge It’s probably too long and I know that people think it's time for to learn, improve and develop. Our economy is usually alright me to move on! I have worked with the national chapter and as so we spend money on the good things in life, such as coffee. a judge for the last 13 years and I have been involved in SCAE at Starbucks didn’t open in Sweden until a couple of years ago. I international level for seven years, serving as a director on the see that as a sign of a strong national coffee culture. Coffee is SCAE board for the last two. as important to us as the beer is for the Danes. The Norwegians have oil – we have the Fika. What does your role as chair of the marketing committee I would say that we were early achievers in the speciality involve? coffee world considering all the WBC titles we used to win back The reason I joined the board of SCAE was to make a difference. in the day. I don’t know if we have become lazy lately in the I asked myself why I was a member, what do I get as a member Nordics or if it is just the hard competition when everyone else for that yearly fee? And if I didn’t know, how should anyone else woke up, but we will be back. know?
26 | SUMMER 2015 | CAFÉ EUROPA ROASTER
Our work is to communicate the work of all SCAE-related ‘products’, be creative and come up with new ideas to market speciality coffee, then we work with all the platforms we have to communicate – web, social media, print and so on. Our work has just begun.
We have focused a lot on the new website, providing a platform for all functions that we provide in SCAE, such as help for the chapters, materials for members, and training possibilities. Soon to come is my favourite committee – the research committee – who will have a little something for all of us in the future. All in all, the new website has everything that I would want as a member. James and the marketing crew have done a great job. Check out scae.com if you haven’t seen it.
How do you see the coffee industry developing in the future? We are depending on Mother Nature since we work with this plant called coffee. I think it’s inevitable that we will need more sustainable solutions such as new species of coffee, more resistible ways of farming, new brewing systems which will get more out of the coffee, more recyclable packages and so on. I used to compare our industry to the beer industry where the craft sector has been around longer. With the high demand for quality, the supply of hops is crucial. However, hops are not as sensitive a plant as coffee. Over the last few years, as a green coffee buyer we have seen a race like never before on quality. You get a lot as a member and primarily we help each other to create a better coffee world. The problem was that What role should SCAE play in safeguarding the industry? it wasn’t communicated properly, so we decided to focus on We are actually talking about this right now, which is why SCAE communications and marketing. The first thing we did was to will focus more on research. We can’t drag the train on our own hire James [Humpoletz, SCAE’s marketing manager] to be in but we can shine a light on the topic and support those who are charge at the HQ. Then I picked the people around me that I willing to help us develop the industry by encouraging them, thought could add something to the table. Voilà – the marketing awarding them and sometimes maybe finding them – there is a committee was born. huge amount of competence in the list of our members. 8537 Pentair Cafe Europa (128x185) AW_128x185mm 06/02/2015 16:43 Page 1 ◆
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CAFÉ EUROPA | SUMMER 2015 | 27 SIGNPOST
GO NORDIC
The Swedish Exhibition & Congress Centre where World of Coffee Gothenburg will take place. Image: Svenska Mässan
28 | SUMMER 2015 | CAFÉ EUROPA SIGNPOST
JOIN SCAE AT THE NORDIC WORLD OF COFFEE IN THE SWEDISH EXHIBITION & CONGRESS CENTRE, GOTHENBURG, ON 16-18 JUNE FOR A MIDSUMMER WEEK PACKED WITH COFFEE INNOVATION, EDUCATION AND CELEBRATION. REGISTER FOR TICKETS NOW AT WWW.WORLDOFCOFFEE-NORDIC.COM.
CAFÉ EUROPA | SUMMER 2015 | 29 EVENTS Are You Ready for Europe’s Greatest Coffee Event?
WHEN MORE THAN 5,000 COFFEE LOVERS FROM OVER 100 COUNTRIES AROUND THE WORLD ARRIVE IN GOTHENBURG DURING MIDSUMMER WEEK THIS JUNE, THEY WILL BE IN FOR A TREAT. SCAE’S NORDIC WORLD OF COFFEE, SPONSORED BY BWT WATER+MORE, WILL FEATURE A SMÖRGÅSBORD OF INNOVATIONS, DEBATES, CUPPINGS AND COMPETITIONS. HERE ARE CAFÉ EUROPA’S PICK OF THE 10 TOP FEATURES NOT TO MISS AT THIS YEAR’S EVENT:
Innovation Arena Re:co Symposium World of Coffee’s 3,000sq.m exhibition will include Re:co, standing for Regarding Coffee, will debut 150 of the world’s most innovative and trusted coffee, at World of Coffee (Quality 11 Hotel, 15-16 June). equipment and service providers. (See the exhibition The inaugural speciality coffee symposium, organised 1 list on the next page.) 4 by World Coffee Events, will gather together the Keep an eye out for the New Product of the greatest minds and stakeholders in coffee to debate Show Awards, to be announced on Tuesday, 16 June, the big issues impacting the industry. which will highlight the most exciting and innovative new products at the event. Education Zone Authorised SCAE Trainers (ASTs), coffee experts Origins Hub and thought leaders will inspire learning and debate in the Coffee Information Exchange, providing SCAE is welcoming some of the most talented coffee 5 visitors with a wealth of knowledge to bring farmers on the planet to World of Coffee this year home to their businesses. for Europe’s largest ever gathering of origins. The 2 Origins Hub will be headlined by Indonesian Specialty Coffee, World of Coffee’s Official Coffee Producer Sponsor, and will include representatives from ADE Nicaragua, African Fine Coffees Association, Anacafé, Taste of Brazil Speciality Coffee Association, Burundi, Café De Costa Rica, Café Honduras, Colombia, CSC (Consejo West Sweden Salvadoreño Del Café), Guatemala, India, Kahawa Fair Nordic food and drink aficionados rejoice! A Taste Trade Coffee, Tanzania, Panama, Peru, PRONicaragua, 6 of West Sweden will showcase the best local food Puerto Rico, Mexico and more. and drink producers, providing World of Coffee’s 5,000 international visitors with an authentic taste of the locality. World Championships Exclusive No less than five new World Champions will be 3 crowned at World of Coffee when World Coffee Cuppings Events stages five exciting World Championships Cup some of the world’s best coffees in SCAE’s at the show. The Roasting, Brewers Cup, Coffee in 7 Cupping Suite, including showstopping coffees from Good Spirits, Latte Art and Cup Tasters competitions Indonesian Specialty Coffee-Indonesian Embassy, will provide three full days of non-stop entertainment. World of Coffee’s Official Coffee Producer Sponsor.
30 | SUMMER 2015 | CAFÉ EUROPA EVENTS Food & Coffee THE NORDIC 8 Pairing WORLD OF COFFEE Experts from SCAE and Nespresso will host exclusive workshops on food and coffee, bringing some of Europe’s top chefs on coffee’s sensory journey and ESSENTIAL DETAILS introducing speciality coffee to key influencers in hospitality.
Awards 9 Season World of Coffee marks SCAE’s annual awards season. As well as shining a spotlight on the industry’s most exciting innovators in the New Product of the Show Awards, SCAE will also recognise the achievements of leaders in the SCAE Excellence Awards and celebrate breathtaking coffee photography in the SCAE When Tickets Photography Awards. 16-18 June You can avoid the queues at World of Coffee by registering for tickets Where now at worldofcoffee-nordic.com. Hall B at the Swedish Exhibition & Congress Centre, SE-412 94, Tickets cost 140 SEK for a one-day pass Gothenburg. Access is via Entrance 5. and 230 SEK for a three-day ticket. Midsummer SCAE members can avail of a discount Opening Hours rate of 95 SEK (one-day) and 185 SEK Parties 10.00-17.00 10 (three-day). All tickets are inclusive Finally, World of Coffee would not be World of Coffee Getting There of VAT. without a packed social agenda. Make sure you don’t From Gothenburg’s Central Station Tickets for Re:co on 15-16 June cost miss our fun fringe events including the SCAE Party, – take a number 2, 4 or 13 tram from 7000 SEK+VAT and include access Midsummer Party and a local street food festival. Drottningtorget. You can also take a to the World of Coffee exhibition. number 5 tram from Brunnsparken. The trams stop at Korsvägen opposite Connect the Swedish Exhibition & Congress Join the conversation, tag Centre and Gothia Towers. #NordicWOC2015 and follow SCAE’s World of Coffee team at the show via: From Landvetter Airport – the airport bus stops at Korsvägen opposite the Swedish Exhibition & Congress Centre. SCAEWorldofCoffee By car – on arriving in Gothenburg, turn off at the ‘Mässan Scandinavium SCAE_Community Liseberg’ sign. Park in the multistorey car park at Focus shopping centre, next to the SCAEWorldofCoffee Swedish Exhibition & Congress Centre. There is a footbridge from here to the Swedish Exhibition & Congress Centre. SCAE_Community Routes – E6 motorway, southbound SCAE_Community from Stockholm/Oslo or northbound from Malmö. E20 motorway, southbound from Stockholm/Oslo or SCAE David Veal, Executive Director, SCAE, is looking northbound from Malmö. Highway 40 forward to this summer’s signature event: 'As we from Borås. Highway 45 from Karlstad. commence the final countdown to World of Coffee, More Info all of us at SCAE are hugely excited about the show. See svenskamassan.se for more details. Stay tuned to worldofcoffee-nordic.com The Nordic region, the location where speciality for the latest updates from Europe’s coffee first made its entrance into Europe, has Accommodation greatest coffee event and sign up to always been at the vanguard of the global coffee Gothia Towers, located next to the the World of Coffee mailing list. revolution and we have been moved by that spirit of Swedish Exhibition & Congress Centre, innovation to create an event that we believe will truly is the official event hotel for inspire coffee excellence. We are looking forward to World of Coffee. welcoming more than 5,000 visitors to the Swedish Please visit worldofcoffee-nordic.com Exhibition & Congress Centre during Midsummer for information on rates and booking. Week for what promises to be an event to remember.' »32
CAFÉ EUROPA | SUMMER 2015 | 31 EVENTS PLAN YOUR VISIT SOME OF THE WORLD’S BEST COFFEE PRODUCERS, MACHINERY MANUFACTURERS AND PRODUCTS AND SERVICES PROVIDERS WILL EXHIBIT AT THE NORDIC WORLD OF COFFEE GOTHENBURG. KEEP UP TO DATE WITH THE LATEST PLANS FOR THE SHOW ON WORLDOFCOFFEE-NORDIC.COM.
Gas Supply OUT Gas Supply IN
Your Guide Port B2 Port B1 BP WOC Gothenburg 2015 to World of Coffee BP vice Center Pick up your copy of the official THE VILLAGE
Scorekeeper World of Coffee 2015 Show Guide at Office
Practice Stations Prep Area Scorekeeper / Office / Storage 7m Bar
the event where you will find the full schedule Judges Room Water Filtration Area Sponsors
of seminars, competitions, cuppings, awards Counters Sample Roasting Machines Production Roasting Machines Stålbalk fri höjd 2 4m Trophy DisplayTV
RÄCKE Blind Judging Sponsors 4x3 and parties, plus a handy exhibitor directory counters TV TV Display Display Carpeted Area 190sqm Tables
Audience Brew) with contact details for the world’s the Stools Grinding Serve(Batch Console AV Judges top coffee industry suppliers. Carpeted area 150sqm Counters CUPPING Prep . Cupping ROOM Cupping
Tastify Serve Audience Coffee 3x2.5
Lågtak D Lågtak ö rr BP
BP 9 5 Ej lämpligt för montrar. Uppstickande bultar i golv 2 F23 B24 B23 C24 D23 D24 E23 E24 5 5 Chefs 5 5 9.5 Corner 12A Taste of West Sweden 12
6 6 6 6 8 B22 B21 C22 D21 D22 E21 E22 F21 4 4
4.5 4.5 5 4 4.5 4.5 4.5 4.5 3 G5 G4 H3 4.5 3 H4 B20 B19 C20 D19 Café 5 5 6 5 3 H2 10 10 G1 G2 H1 3 Area 3 8 Carpeted 5 5 B18 C18 BP D18 E18 BP BP D17
9 2.5 4.5 4.5 4.5 9 BP A16 B15 Store Espresso 5 WOC Art Bar
Area
BP Carpeted 7 SCAE 7 7 7 5 LOUNGE A19 3 A14 B13 B14 D14 E14 F15
5 5 9 9 9 4.5 4.5 Brew Bar A17 3 Prep. Area
A15 3 A12 B11 B12 C11 C12 D11 D12 E11 E12 F11 Area 5 5 5 5 5 Carpeted A13 3
Trophy BACKDROP 6 6 6 5 6 6 D10 E9 F9 A11 A10 B9 B10 C10 D9 E10 Judges Room Scorekeeper AV Console Office 3 5 5 9 4.5 4.5 4.5 4.5 5 5 3 10 3 L12 A9 3 B8 C7 3 C8 D7 D8 E8 F6 J3a 3.5 J5 K7 3.5 K6 L5 3.5 3 L10 A7 3 8 8.5 8.5 8.5 5 J3 3.5 K5 3.5 K4 L3 3.5 A6 B6 C5 3 L8 4 5 5 5 5 4 4 A5 10 4.5 4.5 3 L6
3 SCAE INFO 4 F4 J1a 3.5 J4 K3 3 3.5 A3 8.5 8.5 8.5 EXCHANGE 3 L4 SCAE 6 6 STAND 4 4 3.5 A1 3 A4 B2 C2 D5 D2 E5 E2 F1 F2 J1 3.5 J2 K1 K2 L1 3 L2 BP 3 10 9 4.5 4.5 4.5 4.5 5 5 5 5 5 5 4 4 Stålbalk, höjd fri 4,8m Lågtak Lågtak
3 3 3 4 5 3 3 3 3 5 3 3 3 3 5 3 M1 M2 M3 M4 M5 M6 M7 M8 M9 3 TO MEETING 3 A2 A2c 3 B1 B1a B1c 2 ROOMS C1 BP BP
BP REGISTRATION AREA MAIN ENTRANCE DOORS
Exhibitor Stand Exhibitor Stand Exhibitor Stand ACADEMIA DO CAFÉ...... Village ASTRA POZNANSKA PALARNIA KAWY...... A3 BWT water+more ...... B10+C9 AFRICAN FINE COFFEES ASSOCIATION ...... B12 BEHMOR (LTD) ...... D19 CAFÉ BOROWKA ...... Village AL-EZZI INDUSTRIES, YEMEN ...... F2 BELCO ...... D21 CAFÉ DE COSTA RICA ...... D18/E18 ALGRANO AG ...... C1 BENEFICIO DE EXPORTACION DE OCCIDENTE (BEO) ...... D18/E18 CAFÉ HONDURAS (IHCAFE) ...... D18/E18 ALLANASONS PRIVATE LIMITED ...... B11 BEYOND THE BEAN ...... D11 CAFÉ IMPORTS ...... Village ALPRO ...... J3A BLASER TRADING AG ...... A10 CAFÉ SARRIA (SARRIA IMPORT AB) ...... K2 ANCAP SPA ...... F11 BLUE MOUNTAIN EUROPE ...... Village CAFÉ NOR ...... G2/G4/H1 ANACAFE ...... D18 + E19 BRAMBATI SPA ...... J4 CAFETORIA CONNECTION PERU...... Village ANIMO ...... J1A BRAVILOR BONAMAT ...... E22 CAFETALERA ALBIR ...... G2/G4/H1 APLHA DOMINCHE ...... L8/L10 BRAZIL SPECIALTY COFFEE ASSOCIATION ...... B2 CAFETTO ...... J5 ARCAFFÈ/LE PIANTAGIONI DEL CAFFÈ/CSC ...... C12 BRITA GmbH ...... C22 CAFFLANO (BEANSCORP CO. LTD) ...... L2 ASSO COFFEE (O.M. F.LLI CARLO E FRANCESCO LAMERA SNC) ...... M5 BUNN® ...... E12 CBC ROYAL FIRST SRL ...... B8
32 | SUMMER 2015 | CAFÉ EUROPA CE53 Direct Trade v_02FIN 13-05-13_Cafe Europa 15/05/2013 07:29 Page 23
EVENTS
Exhibitor Stand Exhibitor Stand Exhibitor Stand CBI – CENTRAL AMERICA ...... D18 / E18 TIVE (PAK MOH. AMIN) ...... E8/F7 PROBAT ...... C20 CBI – UGANDA ...... A6 GRUPPO CIMBALI SPA ...... D8+E7 PROFITEC ...... B20 CEROFEE ...... F2 HEMRO GROUP ...... C8 PRONICARAGUA ...... D18/E18 C.I.A. PACKING MACHINES ITALY ...... C2 HOST FIERA MILANO ...... F4 PTPN XII EAST JAVA (IJEN-RAUNG) ...... E8/F7 CMA ASTORIA ...... D7 IMA SPA ...... L3 PT SANTOS JAYA ABADI (KOPI KAPAL API) ...... E8/F7 CMTECH (CEROFEE) ...... F2 IMF SRL ...... D23 QUINTINO’S (Italian Style Roasted Coffee) ...... E8/F7 COFFEE & COCOA INTERNATIONAL (SIEMEX INT) ...... A11 INDONESIAN SPECIALTY COFFEE...... E8/F7 ROSS KOPI (Matthew Ross) ...... E8/F7 COFFEE & TEA INTERNATIONAL/COFFEE & TEA RUSSIA ...... H2 INTL FCSTONE / COFFEE NETWORK...... H4 SANREMO COFFEE MACHINES ITALY S.R.L ...... E10 COFFEETREND MAGAZINE ...... L1 INTERAMERICAN COFFEE...... K3 SANDALJ TRADING COMPANY SPA ...... A5 COFFEE NETWORK...... H4 JOHAN & NYSTRÖM COFFEE ROASTERS ...... C18 SANTA RITA, COFFEE STATES...... G4 + G2+ H1 COFFEE TECH ...... D24 JOPER PORTUGAL ...... D22 SARRIA IMPORT ...... K2 COLLABORATIVE COFFEE SOURCE ...... Village JULIUS MEINL ...... B1 SCAI (Specialty Coffee Association of Indonesia) ...... E8/F7 COMMERCIALE ADRIATICA SRL ...... A14 KAFFA, OSLO ...... Village SINAR TECHNOLOGY ...... F21 CREM INTERNATIONAL AB ...... A16 KAFFEROSTARE PER NORDBY ...... Village SOLBERG & HANSEN ...... B13 CROPSTER ...... A17 KAHAWA...... Village STATE OF HIDALGO, MEXICO...... Village CSC (CONSEJO SALVADOREÑO DEL CAFÉ) ...... D18/E18 KAHLS KAFFE AB...... D2 STIR TEA & COFFEE ...... L12 DA MATTEO COFFEE ROASTERY ...... Village KATUKA DEVELOPMENT TRUST...... A6 SWISS PACK EUROPE...... M7 DA VINCI GOURMET (Kerry Foods) ...... E14 KOPERASI MITRA MALABAR (JAVA PREANGER) ...... E8/F7 TASTIFY ...... Village DALLA CORTE ...... D14 COMPAÑÍA CAFETERA LA MESETA S.A...... M9 TAF - I. TALOUMIS & CO ...... Village DEMUS S.p.a...... Sponsor LE NEZ DU CAFÉ ...... Village TECHNIVORM - MOCCAMASTER...... B18/B17 DE VECCHI GIUSEPPE SRL ...... A15 LIST & BEISLER GMBH ...... C5 THE BAG BROKER ...... M2 DIEDRICH ROASTERS ...... A11 LORING SMART ROAST ...... D10 THE BARN COFFEE ROASTERS...... Village DOMINICAN COFFEE ...... H3 MAHLKONIG ...... C8 THE COFFEE COLLECTIVE ...... Village DRWAKEFIELD ...... D12 MARETERRA GREEN COFFEE...... Village THIRD WAVE COFFEE SOURCE ...... Village DROP COFFEE ...... Village MARCO BEVERAGE SYSTEMS ...... C10 TI PACK SRL ...... M8 DUTCH PACK INTERNATIONAL BV ...... M4 MARKET GROUNDS ...... K4 TIGHTPAC EUROPE ...... F22 ECM MANUFACTURE GMBH ...... B19 MAZZER LUIGI SRL ...... B15 TIM WENDELBOE ...... Village ELEKTRA SRL ...... E5 MTL CARTON ...... B1C TOP MOKA SRL ...... A9 ESPRESSO GEAR ...... C11 TORREFAZIONE MOKA SIR’S SPA ...... A2 TOPER ...... E23 ESPRESSO WAREHOUSE (MATTHEW ALGIE) ...... B21 MONIN ...... E21 TORREFAZIONE RIO'S LA VARESINA CAFFE' S.R.L...... E9 FA COFFEE ...... A2C NESTLÉ NESPRESSO ...... B14 TRABOCCA...... Village FAIRTRADE INTERNATIONAL ...... A19 NINGBO KHUOMING ...... K6 TRUE SYSTEMS CO LTD...... L6 FALCON SPECIALITY GREEN COFFEE IMPORTERS ...... B22 NORDIC APPROACH ...... Village UCOSEMUN ...... G2/G4/H1 FARMERS ASSOCIATION (MASYARAKAT PERLINDUNGAN INDIKASI NUOVA SIMONELLI ...... F9 UGANDA COFFEE & TEA FARMERS TRADE UNION ...... Village GEOGRAFIS-MPIG) INDONESIA ...... E8/F7 OPEM ...... A12 UNIC S.A ...... D9 FILOSOFI KOPI (KOPI TIWUS-KINTAMANI BALI) ...... E8/F7 ORPHAN ESPRESSO, LLC ...... A13 URNEX BRANDS INC ...... C5 FIORENZATO M.C. SRL ...... D5 ØSTERLANDSK COPENHAGEN/DRAGON MOUNTAIN COFFEE ....B9 VARESINA CAFFE ...... E9 FUSO INTL...... K1 OY GUSTAV PAULIG AB ...... F6 VISITA ...... G5 GARANTI ROASTER ...... J1 PACIFIC BAG INC ...... B23 WEBER ...... C24 GIESEN COFFEE ROASTERS ...... E24+F23 PENTAIR ...... E11 WEGA ...... F15 GIULIANO CAFFE ...... M3 PETRONCINI IMPIANTI ...... B5 WILFA ...... K5 GOPPION CAFFE ...... F1 PHOTOVOLT INSTRUMENTS LTD...... M1 GOVERNOR OF ACEH WITH GAYO MANDIRI COFFEE COOPERA- PRIMULATOR ...... E2 Please see the latest list of exhibitors on worldofcoffee-nordic.com.
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CAFÉ EUROPA | SUMMER 2015 | 33 EVENTS Headlining World of Coffee
LEADING SUPPLIERS AND PRODUCERS ARE SUPPORTING SCAE AT THE NORDIC WORLD OF COFFEE ON 16–18 JUNE.
BWT water+more joins SCAE as headline sponsor and Official The Specialty Coffee Association of Indonesia (SCAI) will lead Event Host at this year’s World of Coffee in Gothenburg. the new Origins Hub at the event, coming on board as the official The water expert will show its broad water optimisation Origin Country Sponsor. portfolio at Stand B10 and C9 at the show in the Swedish SCAI, with the support of the Embassy of Indonesia, will Exhibition & Congress Centre, highlighting its BWT bestmax promote 10 types of coffee from 10 different regions in the BALANCE filtration system which is ‘pure, totally free of sodium, country. The coffees are produced by Indonesia’s Farmers’ potassium and phosphates’ and, according to the company, leaves Association (Masyarakat Perlindungan Indikasi Geografis-MPIG) no silver in the water. ‘The pH level is consistently high, ensuring in regions protected by Indonesian Geographic Indication. They that drinking coffee is a consummate sensory experience,’ says are Kopi Arabika Gayo Aceh; Kopi Arabika Sumatera-Simalungun BWT water+more. North Sumatera; Kopi Arabika Kintamani Bali; Kopi Arabika Java World Barista Champion Sasa Sestic, a long-time BWT Ijen-Raung East Java; Kopi Arabika Java Preanger West Java; Kopi water+more ambassador, will join the team on the stand at Arabika Java Sindoro-Sumbing Central Java; Kopi Arabika Flores- the event and will be available for questions, as will baristas Per Bajawa Flores; Kopi Arabika Kalosi-Enrekang South Sulawesi; Nordell and Eva Gefvert Nordell who will conduct live tastings and Kopi Arabika Toraja-South Sulawesi; and Kopi Robusta Lampung cuppings at the Water Bar. Sumatera. ‘We invite the guests who attend the World of Coffee to try our Joining World of Coffee as the Origin Country Sponsor PREMIUM water with magnesium and our Natural Balanced Water provides SCAI with an opportunity to promote its diverse range undiluted and allow themselves to be spoilt by coffee creations of coffees from across the Indonesian archipelago directly to key prepared by our master baristas. Naturally our people are ready to international buyers, explains Catur Sugiyanto of the Embassy answer any questions and provide expert advice about professional of Indonesia. The coffees, which will be available to cup at the water optimisation,’ says Karen Jensen from BWT HOH A/S in event, are produced organically by small farmers. ‘Growing the Denmark who will be in charge of the team at the show. Indonesian coffee economy helps the small farmers improve their living conditions,’ says Catur.
BWT water+more has been appointed Official Event Host of the Nordic World of Coffee Water porters will keep visitors hydrated at the event, handing out complimentary bottles of perfectly optimised, magnesium enriched cool water. Visitors will also be provided with an Visitors to Stand E8/F7 at World of Coffee can learn about opportunity to win a trip of a lifetime for two people to Ireland for Indonesia’s coffee economy, which is farmed by approximately the World of Coffee Dublin and the World Barista Championships 1.9 million smallholders who account for 90% of the 1.2 million 2016. Simply fill out an entry form at the BWT water+more stand. hectares of coffee plantations across the archipelago. With over Bringing pure water to World of Coffee was a natural 500,000 tonnes of the 750,000 tonnes of coffee (75% Arabica, decision, reports Dr Frank Neuhausen, Managing Director of 25% Robusta) produced by Indonesia heading for export, there is a BWT water+more. ‘Perfect coffee enjoyment begins with the strong market for Indonesian coffee – particularly in Germany, Italy water. After all, it is the main ingredient (up to 98%) of coffee and and Belgium. SCAI is keen to target the Nordic market and their other speciality hot beverages. Its composition has an immense producers will be on hand to introduce their coffees at the show. influence of the quality on the end product.’ bwt-wam.com embassyofindonesia.eu
34 | SUMMER 2015 | CAFÉ EUROPA EVENTS
FALL IN LOVE Autumnwith As consumers look beyond standard beverages out of home, tea presents a key opportunity for innovation.*
Wilfa is backing SCAE’s quest to find the most innovative new products and services at World of Coffee, sponsoring the New Product of the Show Awards at the event. As well as supporting the Awards, the Norwegian company will show its Wilfa Svart range of coffee brewers, which it has developed with Tim Wendleboe, and will introduce its new WSOP filters at the event. Bloggers from nordiccoffeeculture.com will join the Wilfa team at Stand K5. wilfa.com/wilfa-precision
DaVinci Gourmet syrups can be used in both ice and hot teas, helping you offer a new experience every time. Simply mix with water, or add to your existing range of blends. Tea is the fastest growing hot beverage category globally** spiced APPLE PUNCH
INGREDIENTS 12oz/360ml DaVinci Gourmet Spiced Chai Syrup 3 pumps Demus S.p.a. will sponsor the SCAE Excellence Awards at World of Coffee DaVinci Gourmet Fruit Innovations Demus S.p.a. is proud sponsor of the SCAE Excellence Awards Green Apple Syrup 3 pumps Hot water fill cup which recognise and reward excellence in the global coffee community. The Awards will be presented at 4pm on Thursday, DIRECTIONS 18 June, on the Cuptasters Stage at World of Coffee and will ADD syrups to base of cup honour coffee leaders in the categories of Young Entrepreneur, TOP with boiling water The Passionate Educator, The Innovation Award, Working Towards GARNISH with cinnamon stick and fruit slices Sustainability and Lifetime Achievement. The decaffeinated coffee producing company is also For inspiration, check out supporting Re:co, the new speciality coffee symposium, which our online recipe videos will be held in tandem with World of Coffee Gothenburg on 15–16 www.davinci-gourmet.com June. Demus S.p.a. is a promoter of the event which will bring coffee’s most influential thinkers together to set strategy and discuss the major developments in the industry. Established in 1962, Demus S.p.a. extracts caffeine from coffee, mantaining its organoleptic characteristics with an excellent cup profile. demus.it ◆ at www.davinci-gourmet.com @DaVinci_Gourmet For more information about the sponsors and exhibitors at the
Nordic World of Coffee please visit worldofcoffee-nordic.com. *Allegra Project Café 15 **Zenith International Global Drinks Report, 2014
CAFÉ EUROPA | SUMMER 2015 | 35 CITY GUIDE
Sweden’s second largest city is set to become the epicentre for the global coffee community in Midsummer Week when thousands of visitors arrive in Gothenburg for the Nordic World of Coffee and Re:co Speciality Coffee Symposium. But while Gothenburg there’s plenty to keep you engaged at the events, there’s even more to entertain you in this beautiful coastal city during your visit. Here are some Awaits great recommendations from SCAE Sweden and Go:teborg & Co.
WHERE TO EXPLORE
City Centre Love shopping? Then make a beeline for the city centre which has a wonderful array of boutiques, bars, cafés and restaurants. Streets like Vallgatan, Södra Larmgatan and Magasinsgatan are worth exploring and you must make a pit-stop in the market hall (Saluhallen) at Kungstorget, where you’ll find cheese, chocolate and other local delicacies. Yum.
The Haga District With wooden houses lining the cobbled streets, the Haga District is picture-perfect. Check out Haga Nygata, the street which runs through the district, where you’ll find everything from books and hats to sweets and chocolate.
Linné & Majorna Nightowls should head for the ‘Långgatorna’ area around Järntorget square which is packed with popular bars, restaurants, cafés and pubs. The Go:teborg tourism board describes the area as ‘a hub for the city’s alternative nightlife’ and recommends taking a stroll down the street Linnégatan. If ‘alternative’ is not your thing and you’d prefer something more chilled, head to Majorna where you’ll find a more relaxed atmosphere.
Vasastan If you’re more of a culture vulture than a party animal, then a visit to Vasatan should be top of your ‘To Do’ list. Lined with lime trees, this beautiful street connects the city centre with the Haga District and with its rich collection of galleries and art institutions, including The Valand Academy of Arts and The Röhsska Museum of Fashion, Design and Decorative Arts, is a haven for art lovers. »38
36 | SUMMER 2015 | CAFÉ EUROPA CITY GUIDE Gothenburg Awaits
Beatrice Törnros/Mediabank Göteborg & Co.
CAFÉ EUROPA | SUMMER 2015 | 37 toper-ilan-cafe-europa-half-vertical-print.indd 1 5/5/15 2:17:11 PM CITY GUIDE
WHAT TO DO
Liseberg Amusement Park If you hear screaming while you potter around the Swedish Exhibition & Congress Centre on your visit to World of Coffee, fear not. It is not the sound of baristas crying over spilled milk – but it could well be baristas enjoying a bumper ride at the neighbouring Liseberg Amusement Park. No matter what your age or occupation, the Liseberg Amusement Park is a must-see for all World of Coffee visitors and exhibitors. You’ll find the Café Europa team on the Helix rollercoaster. And yes, we’ll probably be screaming too.
The Sauna in Frihamnen Leaving Sweden without visiting a sauna is a little like holidaying in Italy and not having an espresso. Surely there’s a law against it. Top of your list should be the sauna in the city harbour which has been described by the locals as ‘probably the best sauna in Sweden’. It was created by the German architect collective, Raumblabor Berlin, who constructed large parts of the sauna from recycled materials. The changing rooms, for instance, were made from 12,000 recycled bottles.
Ferry Ride The ferries from Lilla bommen to Klippan are a great way to see this beautiful coastal city, and with low prices, the tickets are great value.
The Archipelago Just an hour from Gothenburg you will find one of the world’s most beautiful archipelagos. To explore the islands, take the number 11 tram to Saltholmen where you can hop on a boat and sail into paradise.
Gothenburg Guide The World of Coffee Local Working Group and Gothenburg Tourism Board have published a useful map and visitor guide which include all these recommendations and more. Make sure to pick up your copy at the show.
Beatrice Törnros/Mediabank Göteborg & Co.
38 | SUMMER 2015 | CAFÉ EUROPA CITY GUIDE
WHERE TO GET CAFFEINATED
Speciality Coffee Bars There’s a reason why SCAE chose Gothenburg as a location for World of Coffee. Not only is it conveniently located at the heart of the Nordic region, where speciality coffee first arrived in Europe, it is also home to a thriving coffee community.
Some great local bars to try include: • Kaleí, Kyrkogatan 13 • Biscotti, Allmänna Vägen 34 • Two Little Birds, Andra Långgatan 5 • Kahls MagniFik, Kyrkogatan 13 • Viktors Kaffe, Geijersgatan 7 • Kafé Marmelad, Mariagatan 17 • The Kitchen, Skanstorget 1 • Alkemisten, Gustaf Dahlénsgatan 14 • Llama Lloyd, Väderkvarnsgatan 16 • da Matteo, Södra Larmgatan 14, Magasinsgatan 17A, Vallgatan 5, Sprängkullsgatan 10A
Midsummer Night is more than a dream in Sweden, it’s the social event of the season where Swedes flock to the islands to sing songs, eat pickled herring, drink flavoured schnapps and dance the night away before kicking off their five-week annual holiday.
Traditional Fika You simply cannot visit Gothenburg without making time for fika, that hallowed Swedish tradition which is much more than just a coffee break. Fika is about taking time out of your day to enjoy the good things in life – coffee and something sweet and Jennie Smith/Mediabank Göteborg & Co. cinnamon buns, cakes and cookies are all good options.
Here are some top traditional fika venues in Gothenburg: • Frilagret, Heurlins Plats 1A • Bönor & Bagels, Linnégatan 48 • Latteria Kaffe-salong, Västra Hamngatan 6 • Kafé Husaren, Haga Nygata 28 • Kafé Tugg, Postgatan • Evas Palay, Kungsportsavenyn 39 ECONOMY • Caféva, Haga Nygata 5E • Jacob’s, Haga Nygata 10 ECOLOGY • Kronhusbodarna, Postgatan 6-8 • Kafé Magasinet, Tredje Långgatan 9 ECOBOILER • Zenit, Allmänna Vägen 11 • Bar Foxx, Vasagatan 32 • Rosenkaféet, Slussgatan 1
WHEN TO PARTY
Midsummer Eve World of Coffee has become famed for its fringe events and parties (remember last year’s beach party in Rimini?), and this year SCAE is planning to raise the bar even higher with a series of exciting events throughout the week, culminating in the not-to-be-missed MARCOBEVERAGESYSTEMS.COM Midsummer Party at a top secret location on Friday, 19 June. [email protected] Midsummer Night is more than a dream in Sweden, it’s the or call +353 (0)1 295 2674 social event of the season where Swedes flock to the islands to sing songs, eat pickled herring, drink flavoured schnapps and dance the night away before kicking off their five-week annual holiday. You’ll need flowers in your hair and you will probably be encouraged to dance around a maypole, but in a nice way. We can’t wait! To book tickets and find out more, visit worldofcoffee-nordic.com. To find more fun things to do in Gothenburg, see goteborg.com.
CAFÉ EUROPA | SUMMER 2015 | 39 CUPPER’S GUIDE
ECUADOR EMBRACES
Government agencies and t is not exactly known where the first plantations started in Ecuador, although historical research shows that in the stakeholders in Ecuador’s Jipijapa (Manabí) area, coffee was cultivated around 1860. IInitially only Arabica coffee was planted and it is almost a coffee industry are committed century later that Robusta was introduced in 1943. Around the 1960s, Ecuador was experiencing major changes to raising standards in an effort in the production structure, as provinces which traditionally produced Arabica failed to overcome the problems with farm to counteract falling volumes, management and low yield of around 300kg per hectare. Thus Arabica lost importance and Robusta expanded in humid zones writes GONZALO ROMERO. of the coastal provinces of Los Rios, Santo Domingo, Esmeraldas and the Amazon area, such as Sucumbíos, Morona Santiago, and Zamora Chinchipe. In 1983, in an effort to control and regulate the coffee sector the National Association of Coffee Exporters, ‘ANECAFE’, was created by the private sector. In 1986, coffee generated Ecuador’s highest non-oil foreign exchange income, surpassing exports of shrimps and bananas.
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SPECIALITY COFFEE
The Galapagos Islands’ volcanic soil and the cold ocean Humboldt Current, provide distinct conditions for coffee to be cultivated in.
In 1994 the National Coffee Council, ‘COFENAC’, emerged psychotropic or narcotic leaves and focus on producing coffee through Anecafé and governmental approval to support and and other agricultural crops. Millions of dollars were invested in develop the coffee sector. Up to 1995 a governmental census coaching, technology, materials and financing for thousands of showed there were approximately 435,000 hectares of coffee coffee producers and associations. Many of which were able in Ecuador, covering almost 20% of all cultivated land in the to obtain excellent quality coffee and even export through this country. Since then, there has been an important reduction programme. Although the programme finished in 2014, leaving in the cultivated acreage, caused by the diversification of crops good bases for production to flourish, many producers were left due to low yield, destruction of plantations by the El Niño, without resources to continue. broca infestation and coffee leaf rust (roya) outbreaks. This all led to a serious supply concern both for the Geography and Regions domestic and foreign markets. Lying in the centre of the world, Ecuador poses a promising In 2008 the USAID institution implemented a project future for the speciality coffee market. Crossed by the equator, it to aid underdeveloped countries that had experienced or experiences little variation in daylight hours during the course of were exposed to narcotics, in which Ecuador was included. the year, so 21 out of 24 provinces provide great environmental They chose one anchor private company in each agricultural conditions for growing outstanding speciality coffees. Four regional sector through which USAID helped producers with financial zones divide Ecuador into Coast, Highland, Amazon and Insular and non-financial resources in order to improve agricultural Regions; where coffee grows with special tastes and cupping notes. techniques and knowledge to obtain a higher quality produce. The Galapagos Islands’ volcanic soil and the cold ocean Humboldt The aim of this project was to prevent producers from cultivating Current provide distinct conditions for coffee to be cultivated in. »42
CAFÉ EUROPA | SUMMER 2015 | 41 CUPPER’S GUIDE
Currently the total area of coffee farmed in Ecuador is around 200,000 hectares, and this is made up of small plantations grown under shade that average five hectares or less. Approximately 105,000 families in the country are directly and indirectly involved in the coffee-producing sector, representing 18% of Ecuador’s economically active population. Around 70% of coffee production is Arabica and the predominant variety is Tipica followed by Sarchimor, Catimor, Caturra, Bourbon, Pacas, Mundo Novo. Robusta coffee represents around 30% of the planted area and is mainly reproduced by seeds. With the aim of encouraging its cultivation, COFENAC developed a programme of adaptation and selection of outstanding clones in productivity and resistance to roya attack, on a private farm located at the Guayas province, for a period of seven years, obtaining several clones that are being offered mostly to private investors. Since 2011, however, highly productive varieties of Robusta Conilon have been introduced from Brazil such as Victoria, Ipiranga 501 and Robusta Tropical, reproduced by root cuttings and seeds that are being planted in unshaded, high-density plantations with drip fertigation by private investors in the semi-arid area of the Santa Elena peninsula. Coffee is cultivated from 200 to 2000 metres above sea level and harvested once a year from June to October for the continental zone, and twice a year in the insular region, from November to December and from February to March. According to official records, in 2013 Ecuador produced 650,000 (60kg) bags, decreasing in 2014 to around 400,000 bags. Ecuador’s coffee consumption is still low in comparison to other producing countries It is important to highlight that Ecuador’s coffee industry has sufficient installed capacity for soluble instant coffee, divided into three major soluble coffee plants that supply many international markets. Imports are around 1,200,000 bags of mostly Robusta from Vietnam, Indonesia and certain Central American countries. These enter as temporary imports, are processed and then re- exported as spray and freeze-dried coffee.
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Facing Coffee Leaf Rust Ecuador is beginning to be recognised for its quality and it is currently working on this with governmental support. In an effort to correct the alarming lowering production, the central government has implemented a project called ‘Reactivation of Ecuador’s Coffee Cultivation’. Imported Arabica coffee seeds of roya-resistant varieties such as Catucaí, Acawá, Arará, Palma 2, have been used to renovate approximately 135,000 hectares of old and neglected coffee farms over a 10-year period. The institution in charge of this project is the Ministry of Agriculture, Livestock, Aquaculture & Fishing (MAGAP), that was financed with US$60m to run its development. Approximately 50,000 coffee producing families will benefit from imported seeds, fertilisers, roya prevention control kits, machinery and equipment. The final goal of the initiative is to increase production levels up to two million (60kg) bags per year. One of the MAGAP’s missions for this project is to create a system of association between the chain value members resembling inclusive businesses; in order to increase the producers’ profitability. The first phase of the reactivation plan was set in motion in 2011 and this should be completed by the end of 2015. Between 2011 and 2014 the project intervened in 41,000 hectares but production has still faced a reduction.
New Challenges Ecuador is engaging in new projects and ventures that can turn the situation into a more promising future. A new project called the ‘Dauvin Project’ is being set in motion by Ecuador’s government to build a huge dam to control and distribute water in the dry months of the year to the coastal provinces of Guayas and Los Rios. The project is being funded by Brazil’s Social Development National Bank, which has allocated US$270m to complete the Ecuadorian government’s plan to supply more than 200,000 hectares with water for irrigation. »44 VISIT US AT STAND M2 AT THE NORDIC WORLD OF COFFEE
CAFÉ EUROPA | SUMMER 2015 | 43 Ecuador’s Main Producing Zones
Loja – South Highlands Region Altitude: 1200-2000 masl Aroma Loja 10 9 Rainfall: 1180mm per annum 8 Atributes Points 7 6 Temperature: 18-22°C 5 Aroma 9.5 4 Aftertaste 3 Flavour Harvest: July to October 2 Flavour 9.5 1 Varieties: Típica, Caturra, Bourbom, Pacas, Catimor 0 Acidity 9.75 In the cup: Generally chocolatey and fruity flavours of orange and honey, brilliant high acidity, medium creamy body, Body 9.5 Aftertaste 9.75 intense and lasting aftertaste Body Acidity Score 96.00 Series 1
Zamora Chinchipe – Amazon Region Aroma Altitude: 500-2000 masl Zamora Chinchipe 10 9 8 Rainfall: 1240mm per annum Atributes Points 7 6 Temperature: 15-27°C 5 Aroma 9.75 4 Aftertaste 3 Flavour Harvest: Low from April to May, High from July to October 2 Flavour 9.25 1 0 Varieties: Típica, Caturra, Pacas, Bourbom, San Salvador, Castilla Acidity 9.25 In the cup: Chocolate, spices and cereal-like fragrances and Body 9 aroma, sweet flavours and brilliant green apple-like acidity, Aftertaste 9.5 medium body and sweet aftertaste Body Acidity Score 93.50 Series 1
Galápagos – Insular Region Aroma Altitude: 300-500 masl. The cold Humbolt Ocean Current offers Galapagos Islands 10 9 8 micro-climate conditions that are equivalent to 1200-1300 metres Atributes Points 7 6 5 Rainfall: 400mm per annum Aroma 8.5 4 Aftertaste 3 Flavour 2 Temperature: 21-30°C Flavour 8 1 0 Harvest: from November to December and from February to March Acidity 7.5 Varieties: Bourbom Body 8.25 In the cup: Chocolatey intense aroma, medium-low acidity, Aftertaste 8.25 Body Acidity green herbal flavours, medium body, milky aftertaste Score 81.00 Series 1
Nor Occidente de Pichincha – North Highlands Region Aroma Altitude: 1350 masl Nor Occidente Pichincha 10 9 8 Rainfall: 1300mm per annum Atributes Points 7 6 5 Temperature: 16-22°C Aroma 9.25 4 Aftertaste 3 Flavour 2 Harvest: April to October Flavour 9.25 1 0 Varieties: Típica, Bourbom, Pacas, Caturra Acidity 9.5 In the cup: Dark fruit and sweet flavours, orange citric Body 9.25 aroma and fragrance, creamy body, intense aftertaste Aftertaste 9 Body Acidity and high brilliant acidity Score 92.50 Series 1
Manabí – Coast Region Aroma Manabi 10 Altitude: 500-700 masl 9 8 Atributes Points 7 Rainfall: 750mm per annum 6 5 Temperature: 25°C Aroma 8.13 4 Aftertaste 3 Flavour 2 Harvest: June to August Flavour 8.13 1 0 Varieties: Typica, Caturra, Catimor, Sachimor Acidity 7.5 In the cup: Intense aroma, herbal flavours, medium-low acidity Body 7.5 and consistent aftertaste Aftertaste 8 Body Acidity Score 78.52 Series 1
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Golden Cup producers and companies work together to improve growing In the midst of this downturn, private companies along with and processing conditions to obtain better production. Evidently governmental and private institutions have worked even harder Ecuador’s production is obtaining better quality because of these to create a coffee drinking culture in the country. Cafecom S.A., efforts, getting close to boutique scoring coffees in 2014. one of the biggest exporting speciality coffee companies in Coffee from the province of Loja has proven once again to be Ecuador, introduced the term ‘Barista’ for the first time in 2006; the best in Ecuador. Final results of the 2014 golden cup contest
In an effort to correct the alarming lowering production, the central government has implemented a project called ‘Reactivation of Ecuador’s Coffee Cultivation’. Imported Arabica coffee seeds of roya-resistant varieties such as Catucaí, Acawá, Arará, Palma 2, have been used to renovate approximately 135,000 hectares of old and neglected coffee farms over a 10-year period. in 2011, 23 baristas were certified by Authorised SCAE Trainer and ranked coffee from Loja in first place, scoring an outstanding Italian Barista Champion, Luigi Lupi, along with the Institute of 89.20. Through one of the biggest coffee exporting companies, Promotion of Investments & Exports, ‘PROECUADOR’. in a strategic alliance with Exclusive Coffees from Costa Rica, this Anecafe created and hosted the first golden cup championship lot was bought at US$2,000 per quintal and sold to Korean and ‘Taza Dorada’ in 2007, a contest where producers from all over Japanese coffee companies; establishing a new record price for the country send their best samples and international cuppers Ecuadorian speciality coffee. With these results, we can expect from different countries judge and score them according to great years to come for production and quality of the Ecuadorian their attributes. Consequently, the Specialty Coffee Association speciality coffees.◆ of Ecuador (ACEDE) was created to educate and promote the speciality coffee culture in the country. GONZALO ROMERO is an international commodities broker based Today Ecuador is experiencing a boom in awareness of coffee in Guayaquil, Ecuador. He is founder of REPEC, Representaciones Ecuador consumption and the quality of final product. Since this event, S.A., the coffee, cocoa and sugar brokerage.
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CAFÉ EUROPA | SUMMER 2015 | 45 ADVICE
STORM RISING
Fritz Storm, the 2012 World Barista Champion, coffee industry consultant and barista mentor, flew into Dublin this spring to advise local hospitality operators how they can improve their coffee offering in the build up to World of Coffee Dublin 2016 and the World Barista Championship. SARAH GRENNAN picked up some tips.
ike many coffee professionals, Fritz Storm took a circuitous he created The Barista Camp where baristas can learn and develop path into the industry. A career as an accountant was their skills. Later, he added Conzeptual Coffee to his portfolio, a cut short following ‘four years asleep at the desk’ and consultancy serving large-scale businesses such as hotel groups, Lsubsequent part-time jobs in a gay bar, steakhouse and caterers and industrial coffee companies. other hospitality operations were soon forgotten once he landed ‘With Conzeptual Coffee I am trying to ride two horses,’ Fritz a dream role in a café. The year was 1994 and by 2012 Fritz had explained. ‘I am trying to bring my knowledge, skills and network risen to the pinnacle of his profession – World Barista Champion. within the speciality coffee world and introduce it on a large In Dublin to address a group of local hospitality operators scale in the industrial world.’ Projects have included a six-year who are vying to become members of the 2016 World of programme with Le Meridien Hotel Group, where he was asked Coffee Ambassadors’ Club, Fritz revealed, however, that while to create a ‘barista-style culture’ for the brand. This involved winning the World Barista Championship was a life-changing overseeing the introduction of creative hubs and coffee outlets, achievement, he rapidly realised that he still had much to learn appointing master baristas and undertaking regular training and about the industry. events to grow the coffee culture in-house. The result was a ‘Winning the WBC opens a lot of doors for you but I found huge improvement in guest satisfaction ratings and a major drop out very quickly that I still knew absolutely nothing about coffee. in staff turnover. Well trained staff were more engaged, and the When you win the whole world wants to connect with you and I more engaged they were, the happier they were in their roles, realised I could do two things – I could lie and pretend to know ergo, the longer they stayed with the company. ‘If you look at everything or I could say “I’m sorry, I don’t know but I’d like to coffee just in terms of revenue potential, it is not that profitable know”. That’s the wonderful thing about coffee. There is so much for hotels, but if you look at the broader picture, in terms of to learn and we have to share our knowledge with each other. standards and employee retention, that’s where it becomes more We should be colleagues, not competitors.’ valuable. Good coffee is a statement. Restaurants are beginning Since that moment of self-discovery, Fritz has gone on to learn to realise that now too. They are beginning to understand and share his knowledge worldwide. He established his eponymous that people will simply not accept bad coffee when they are consultancy, Fritz Storm, where he consults with cafés, roasteries out paying for a nice meal. If they want to keep up with the and mentors competitors, and, together with Kentaro Maruyama, competition, they have to offer good coffee,’ said Fritz.
46 | SUMMER 2015 | CAFÉ EUROPA ADVICE 'We need to tell the story of coffee and teach consumers about what they are trying, but we must meet them at their level. If we give something that is too acidic and don’t STORM RISING explain why it tastes the way it does then they won’t come back.'
he secret to good coffee, whether a hotel, restaurant we have to do. We have to meet consumers where they are and or a specialist café, is simplicity, he advised. He told the give them a good experience so that they come back. We need gathering of baristas, café owners and restaurateurs: to hold their hand and explain what we are serving. We need to T‘In terms of serving, there is only a number of things tell the story of coffee and teach them about what they are trying that you can do with coffee and milk. It’s about simplicity and but we must meet them at their level. If we give something that consistency. You must try to do the best you can with what you is too acidic and don’t explain why it tastes the way it does then have. I get really confused when I go into a café and there is a list they won’t come back.’ of 40 items on the menu. There are a lot of brewing techniques Finding the time to educate customers is not always easy, that are very popular now – v60, Siphon, Chemex and so on – Fritz noted, but it is an important task. ‘I spent 10 years in Café but regular customers cannot taste the difference and they don’t Europa, a very busy café in Denmark, I know how hard it is when have time to wait five minutes for their coffee to brew. You need people come in on a busy Saturday and ask loads of questions. to keep it simple – have different things on the menu that are The wrong thing to say, however, is “I’m too busy”, you should different. It’s ridiculous to have a cappuccino, flat white and a say “stand here and you can see how I make it”. People will café latte. It’s impossible to taste the difference – just have one!’ understand that you are busy and they will appreciate the effort. Fritz also urged baristas to become storytellers. Stories They’ll tell their friends about you.' aren’t just a powerful marketing tool – they’re also an essential That personal touch is what’s making an impact in today’s guide when introducing new customers to speciality coffee, he hugely competitive café scene. Fritz has noticed a change in explained. ‘Many consumers don’t like the coffee baristas like as trends. ‘There are a lot of huge chains in this business. Everyone it is so lightly roasted,’ he warned the Dublin operators. ‘They wants to grow and be a chain but if you look at the big chains don’t understand what they are tasting so they don’t know why like Starbucks, they’re actually trying to look smaller now. They it costs three to four times as much as the coffee they buy in a want to look more local and independent.’ supermarket. The wine industry is something that we can learn Whether a chain or an independent, it is crucial that cafés from. It’s older and more established and consumers understand stay consistent. ‘Use the technology the right way. Technology why some wine is more expensive than others and why you is improving all the time and it will help you. People want would buy different wines for different occasions. This is what consistency. There is nothing worse than when you go into a »49
CAFÉ EUROPA | SUMMER 2015 | 47 ADVICE
16-18 JUNE 2015 SWEDISH EXHIBITION & CONGRESS CENTRE, GOTHENBURG WWW.WORLDOFCOFFEE-NORDIC.COM
SCAE IS SERVING YOU THE WORLD OF COFFEE SCAE IS BRINGING EUROPE’S GREATEST COFFEE EVENT TO THE HEART OF THE NORDIC REGION DURING MIDSUMMER’S WEEK THIS JUNE.
Join us as we go back to the roots of speciality coffee in Europe and gather the world’s best coffee producers, suppliers, roasters, brewers, baristas and operators together for a celebration of coffee featuring:
- 200 Exhibitors - Origins Hub - Five World Championships - SCAE Education Programme - Re:co Speciality Coffee Symposium - SCAE Excellence Awards & New Products Awards
Register for tickets now at www.worldofcoffee-nordic.com.
48 | SUMMER 2015 | CAFÉ EUROPA ADVICE
widely drunk beverage in the world [after water] so there is still huge opportunity to grow.’ The World Barista Championship was a great initiative and it has been hugely beneficial in galvanising baristas and coffee loving consumers, Fritz noted. ‘In the 1990s, we really didn’t know what we were doing. We didn’t know what a crema was, we didn’t know how the machines worked, it was just click- click,’ he said, demonstrating operating an espresso machine, ‘then within eight or nine years the whole world was engaged. The World Barista Championship became huge – it was like our Formula One. Unfortunately, there also came a hype around winners and baristas became like rock stars.’ Since winning the WBC in 2002, Fritz has mentored some of the world’s best baristas as they prepare for the championship. What advice does he give competitors? ‘First of all, being humble is a very, very good place to start. Try to create a friendly atmosphere – both in the competitions and the café. You don’t want to create an atmosphere where people are afraid to ask a question.’ (L-r) Pictured at the World of Coffee Ambassadors’s Club conference were speakers Vini Arruda, Step away from the score sheets, Fritz also advises. ‘In 13 Education Coordinator, SCAE Ireland; Fritz Storm, keynote speaker; Paul Stack, Vice President, SCAE; years, I have never used a score sheet when I train and mentor Clyde Carroll, Marketing & Communications Manager, DublinTown, Dublin’s Business Improvement District which is supporting the World of Coffee Ambassadors’ Club initiative; and Rebecca Dunwoody, baristas. It doesn’t matter if I think something is a five or a six. World of Coffee Ambassadors’ Club Coordinator. What matters if I work with you is that I make you the best you can be. Be yourself, there’s no one else like you. When you work coffee shop or restaurant and have a great experience, then with competitors, the most important thing is to make them feel when you go back with your wife the next month for her birthday confident enough to be themselves.’ and you have a terrible espresso. You won’t go back.’ Fritz is one of a very select group of baristas who struck gold and scooped the WBC crown on the first year of competing in he rapid growth and engagement of the coffee the final. His children, he joked, often ask him why he couldn’t community worldwide hugely excites Fritz. ‘I’m one of be famous for something more interesting, like sport. But if the older guys in this industry, but it’s been fun to see they’re underwhelmed, Fritz is still proud and fondly recalls his how it has developed… It’s come from nothing to be a T achievement. ‘It was the first time in my life that I did something thriving barista community and we are still only just scratching for myself, I still cry when I tell the story at Barista Camp.’ the surface. It’s a little like the Wild West. But coffee is the most ◆
Ambassadors’ Club SCAE Ireland has 2016. We want to establish launched an exciting new Dublin as one of the world’s programme as Dublin gears top destinations for quality up for World of Coffee coffee.’ 2016. The local chapter Businesses applying to has created a new World become members of the of Coffee Ambassadors’ Ambassadors’ Club will Club which will feature up receive two off-site training to 100 of the top cafés, days, a one-to-one on-site restaurants, hotels and bars training session plus three serving coffee in the Irish on-site audits completed capital, and support them by an independent auditor. through a range of training Training packs will also be and marketing initiatives. provided to businesses to Applicants were invited to help educate additional a conference on 23 April with team members in keynote speaker, Fritz Storm, participating outlets. where the plans for the World Operators who of Coffee Ambassadors’ Club complete the programme were revealed. ‘What we’re and meet the criteria set trying to do is new,’ explained out in all audits will be SCAE Vice President, Paul promoted in a World of Stack. ‘The World of Coffee Coffee 2016 booklet and Ambassadors’ Club can mobile app which will become the genesis of showcase Dublin’s best something that can be coffee locations. The rolled out around the world booklet will be distributed as a precursor to World of to visitors at the event and Coffee. Our key vision is to also circulated in Ireland leave a legacy post-Dublin through media partners.
CAFÉ EUROPA | SUMMER 2015 | 49 TRENDS
THE POWER OF ONE
Single serve coffee has revolutionised the way t has been 29 years since Nespresso pioneered the single serve segment – creating a ready-to-use, single portion consumers prepare coffee and has coffee that would transform the way millions of coffee lovers helped introduce speciality coffee to a wider Iaround the world make and consume their coffee each day. The idea in the beginning was simple, yet revolutionary, enabling audience through its user-friendly capsule anyone to create the perfect cup of coffee in the home – just like a skilled barista. The parameters that the barista precisely system, diverse selection of blends and single sets were studied and reproduced in the capsule: coffee physic, freshness, dose, particle size, tamping, water temperature, origin coffees, and savvy marketing campaigns. extraction pressure, no channelling and so on. EDOUARD THOMAS, International Sensory Since then, the sector has grown considerably, more and more companies have entered the market and Nespresso has Manager at Nestlé Nespresso, the market- continued to innovate, consistently delivering high quality coffee. Consumers around the world have embraced single serve leader in single serve coffee, looks at the latest and, as a result, portioned coffee has been the fastest growing trends in this rapidly growing segment. segment in the industry for more than a decade.
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Today more and more coffee roasters of all types – both speciality and mainstream – offer single serve solutions and the roasters who are committed to excellence are the companies who are enjoying the most success. Opting for the best at every step of the coffee value chain to create an exceptional coffee experience for your customer is what matters. By sourcing the highest quality, sustainable coffee, creating precise roast profiles adapted to every blend or single origin, roasters can help consumers create a superior cup in the home. Some critics have argued that a capsule cannot be as good as a traditionally made espresso due to extraction and freshness and it’s fair to say that, just like any other extraction method, you can find poor and high quality single serve. Companies, like Nespresso, who use aluminium as a barrier to air, humidity and light and fill capsules in an oxygen-free environment can preserve the freshness and aroma, ensuring that when a consumer brews their coffee, all the encapsulated coffee and In the US the National Coffee Association (NCA) has noted aromas will be delivered in the cup. that consumers are ever-more satisfied with the quality and diverse choice of their single serve. While espresso-based Benefits beverages remain a strong out-of-home trend, single serve The ease of preparation, including cleanliness and consistency, has a broader representation in the home, and the NCA found is a clear asset for single serve. All parameters are pre-set to suit that single cup brewers are most associated with gourmet a particular coffee and deliver a specific taste profile. The coffee coffee, made from premium beans. The Association sees lover can focus on finding their own coffee preferences by this as an opportunity for single serve to develop navigating through the taste profiles offered. Assuming freshness in speciality coffee. is mastered (i.e. no exposure whatsoever to air, light and humidity), then the consumer can benefit from a wide aromatic diversity at The New Coffee Reality home, as and when they wish, for an extended period of time. Portioned coffee is the new coffee reality. Quality suppliers Put simply, they’re not limited by having to use up that 200g play an important role in introducing speciality coffee to a new pack of washed Ethiopia Sidamo beans before they can open audience, helping grow coffee awareness among consumers the pack of Colombian Huila Supremo that they’d really rather and teaching them about origins, blends and the diverse drink tomorrow morning. With single serve, consumers have the spectrum of coffee flavours. advantage of having a huge range of diversified coffees on hand, »52
CAFÉ EUROPA | SUMMER 2015 | 51 TRENDS
which are always fresh. It provides a freedom of choice based on prepared in a traditional machine and that from a single serve one’s personal preferences and helps inspire greater interest in machine abide by different roast/grind/extraction parameters speciality coffee and accelerate the learning about origins and sensory evaluations. and flavours. In terms of sustainability, using a portioned coffee system Future Trends allows consumers to use a precise amount of coffee, and only In the future, we expect the single serve segment to continue use and heat the amount of water required for one cup. This to grow as more consumers embrace the offering and purchase precise use of resources can actually reduce the waste caused by pod machines for their homes. While it is predominantly a traditional coffee preparation methods, when consumers often domestic trend today, we believe it will also grow outside the prepare more coffee than they wish to drink, wasting coffee, home, particularly in offices, hotels, restaurants and larger water and electricity. In the Nespresso system, for instance, the catering businesses. Quality will improve also, and even small waste of high-end, rare quality coffee is minimal thanks to the roasters will provide portioned products. performance of the system and the significantly lower dose of As for Nespresso, we will continue to innovate to bring coffee that is required to extract one coffee compared to many the highest quality coffees and new exceptional experiences other extraction methods. to our consumers, by introducing new Grand Cru coffees Almost everybody knows about single serve coffee today in our permanent range or Limited Edition coffees to meet and this awareness will continue to grow. What is less known, coffee lovers’ preferences and delight them with unique is the science and art behind it all. That is to say, a lot of consumption moments. ◆ expertise has gone into creating high-quality single serve. Of course, a single serve system has its own rules and makes EDOUARD THOMAS has been a member of the SCAE Education its own sensory universe. You wouldn’t compare the sensory Committee since 2012 during which time he led the creation of the profiles of a coffee brewed in a French Press to a Pour Over, Sensory modules in SCAE’s Coffee Diploma System. His responsibilities nor would you roast and grind your coffee the same way for include keeping SCAE updated with the latest developments in these two methods. By the same token, an espresso shot sensory science.
Edouard Thomas
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15-16 June 2015
GOTHENBURG, SWEDEN | ERIKSBERSHALLEN Recosymposium.org
Produced by Held in conjunction with
worldofcoffee-nordic.com
CAFÉ EUROPA | SUMMER 2015 | 53 FIELD TRIP
Raising Coffee Quality Through Education
SCAE’s field trip to Honduras n arrival in Honduras we were transported to our hotel in San Pedro Sula – 13 of us from eight different this spring highlighted how countries enjoyed our evening meal sponsored by OADECAFEH (the Exporters’ Association of Honduras). the Hondurans are committed Our host, Maritza Midence of Highland Coffee, had organised our visit in conjunction with SCAH (the Speciality Coffee to raising standards in coffee Association of Honduras) which was to prove, in the words of Veronica Keckesova: ‘the experience of a lifetime’. production. The destination for the next day was Lake Yojoa, set in the wonderful mountains of Western Honduras, the largest lake in COLIN SMITH reports. Honduras, and the home of IHCAFE’s training school. IHCAFE, the coffee authorities, hosted much of our visit and arranged for Michelle Anariba to oversee any problems. The training centre provides a 36-week course in coffee knowledge for aspiring coffee farmers, which covers all aspects of the coffee process with a focus on tasting for coffee quality. The technology agronomy department deals with disease prevention through genetic study and tissue culture. Our guide for the next three days was Arnold Puz whose great knowledge, as a coffee farmer and cup taster, proved invaluable to us. We were welcomed by Carlos Pineda, Cupping Director and Mario Ordonez, Assistant General Manager, who explained
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SCAE on Tour SCAE organises a series of field trips to origin countries throughout the year. See scae.com for details of future adventures or contact Colin Smith, e: [email protected] for more information.
leave the industry, but they must be encouraged to learn how to prosper through better management. Research is an important part of the work. We learned about the dangers of the Coffee Bean Borer (Broca). They have developed a parasite which follows the broca into the bean and lays its own eggs to feed off the broca larva. This ‘organic’ method is becoming very popular. One of the major problems in Central America is coffee leaf rust (Roya), which is also high on the IHCAFE agenda. In the cupping room we learned from Arnold the importance of drying the parchment to a level which will produce the best oil content without water pockets which hinder flavour development in the roasted bean. Here we had our first of many cupping sessions to appreciate the variety of flavours from the different regions. After lunch it was off to El Cedral farm at 1550m, which has produced several winners in the Cup of Excellence Competition. El Cedral is a family farm run by Pedro Morenas, who grows the Pacas variety of tree. The parchment is dried on tables for 18 days to reach a level of 15% moisture. The facts about production are quite interesting, 100lb cherry produces 21lb parchment which equals 18lb of green bean. These figures help us to understand the quantities needed to maintain our coffee demand. With approximately 20% loss in roasting and some moisture loss in transport it needs 100lb of cherry to produce approximately 15lb (6.5kg) of roasted coffee. Dinner, hosted by Benjamin Paz of Comercial Exportadora San Vicente, was a traditional meal – ‘baleadas’ – in Café El Dorao on the lakeside. At breakfast in IHCAFE the next morning we were welcomed by Juan Rafael Lopez, the Director of the Institute, before visiting some of the 60ha of the site and attending a lecture that the school caters for growers and exporters. Having secured on Marcala Coffee by Zoyla Moreno. All the coffee is organic EU funding, IHCAFE now boasts six regional offices and seven and has certification with positive traceability. Rodolfo Penalba, research centres. Managing Director of COMSA (Café Organico Marcala), explained Honduras is the largest Central American exporter, achieving the export process. It holds Fairtrade and organic certification five million sacks per year from 120,000 producing families. and, alongside the quality, it is able to upgrade the New York C Some 95% are small producers, who account for 70% of the price by 50c. COMSA exports 70,000 bags per year and has a crop (280,000 hectares are under coffee cultivation). They are all wide range of honey, semi-washed and washed coffees. The registered by IHCAFE – that’s one million people. organisation is also committed to the welfare of its growers IHCAFE’s strategy encompasses road building, health, providing, schools, clinics and other necessities. education and social improvement, as well as the coffee Our next farm visit was Finca El Sauce, run by the Madrid fundamentals. Their export is worth $800m per year to the local family in the Montecillos mountains on the edge of the Santa economy. There are eight main varieties of tree grown according Barbara National Park. They grow various tree varieties, Paca, to area. The coffee grades are divided – 10% is standard; 60% is Catuaii and Pacamara at 1570m. Their quality has won the Cup of high grown (HG); and 30% is speciality strictly high grown (SHG), Excellence in past years. which is grown over 1200m. Dinner that night was fish from the lake in Sula Blanca, hosted There are six growing regions – Copan, Montecillos, Agalta, by Inaginsa. Comayagua, El Paraiso and Opalaca. Our trip later took us to the Back at IHCAFE the next morning we had a presentation Honduras Western Coffee (HWC) area of the Montecillos and from Raphael Martinez of Cohorsil Coop, which is the oldest Copan regions. Our first region to visit was Santa Barbara, which coop in Honduras. Like other large coops it has an important has produced Cup of Excellence winners for the last seven years. social policy, incorporating education and ethical management. The promotion of quality through education will be the driving The forward-looking ideals are reflective of the advancement in force for the Honduras coffee industry. So many young people coffee management that is prevalent in all the farms and coops »56
CAFÉ EUROPA | SUMMER 2015 | 55 FIELD TRIP
that we visited. Cohorsil Coop aims for certification in all aspects Rosa, we had coffee with Peter Rodriguez, the President of the of soil management, pest control, fertilisation, sustainability and Specialty Coffee Association of Honduras and learned how the financial stability and holds ISO 9001. Association was focusing on education to raise the standards of Our next tasting session was very valuable, again under the Honduran coffee. SCAH’s policies insist on providing a healthy, guidance of Arnold. Here we tasted specific Arabica varieties and sustainable way of life for the coffee community, with education identified flavour concepts. Lempira is fruity, light with strong a key factor, and the SCAH logo is used on all their products to citric notes; Pacamara has a heavier body with hints of caramel identify them with the philosophy. and honey; while a Bourbon/Pacas blend produced light berry Café Capucas (Cocafcal) is a research and development fruit tones. Honduras coffee has got speciality! institution in the Copan region which won a SCAE Excellence Saying farewell to our hosts at IHCAFE we embarked on the Award for ‘Working Towards Sustainability’. Here the team look long journey to Santa Rosa de Copan. The almost six-hour drive into all aspects of farming to help and expand the economy through wonderful mountainous countryside took us to the for the farmers. For example growing lemongrass will stop Inaginsa Dry Mill, where we learned from Walter Dunaway about erosion and makes a good fertiliser, while encouraging your moisture controls, bean quality and how a large mill operates. own beehives with a non-stinging variety (meliponas) will Inaginsa exports 400 containers (average 250 bags) per year. aid fertilisation. Café Capucas is even experimenting with The next morning at The Coffee Planet & Beneficio, Santa dried coffee pulp to make a ‘Coffee Tea’. In a covered drying
56 | SUMMER 2015 | CAFÉ EUROPA FIELD TRIP environment they are using a rotating drying method for The identification of area and farm has highlighted the parchment, which is a really enterprising operation. individuality of flavour in each area. Differentiation has become Omar Rodriguez was our guide and over the two days we more pronounced, and the guidance provided to producers by saw many schemes, picked coffee, witnessed pulping on a small IHCAFE, SCAH and other organisations has raised the standards machine, saw the development of fertilisers and pest controls significantly within the last 10 years. It seems that this has come at Cocafelol and visited a clinic provided by Fairtrade subsidy. about through the emphasis on education and development in For all of us this was a big two-day learning curve. We broke the all aspects of the trade. journey back to Santa Rosa at Aruco Mills where Osman Romero Thanks again to all the people who helped us in Honduras, and Donaldo Fiallos laid on a superb reception before we briefly especially Maritza Midence who, with Michelle Anariba of looked at the large drying and milling plant. Our evening meal in IHCAFE, organised such a wonderful trip. ◆
Santa Rosa was hosted by the Occidente Commercial Bank of Honduras. They specialise in the funding of the coffee market throughout the country. A popular way of enhancing the economy of a coffee farm is to attract tourists, educating the public in the growing and processing of the coffee. Raoul Welchez at Finca Santa Isabel has done just this. Brought to the top of the mountain, we walked down the forest trail and saw coffee growing and a great variety of natural flora and fauna. After stopping for lunch the afternoon was spent in a bird sanctuary where macaws flew freely around our heads. The evening meal at Copan was hosted by Raul Hawit of the export company CAFFEX. Sunday was a recreation day and enabled us to visit the famous ruins of the Mayan city of Copan. This was an enlightening visit into history and provided an opportunity to learn about the culture of Honduras. Our evening was at the restaurant of Flavia Cueva, Hacienda San Lucas, again hosted by IHCAFE. On returning to San Pedro Sula we visited the ICAFE Quality Control Centre. Here samples are kept of all exported coffees. They test the beans and have accredited Q Graders to taste them. Orietta Pinta gave us a guided tour, and enhanced our knowledge of Honduran coffee further. A splendid farewell party from IHCAFE and ADECAFEH concluded our trip and provided lasting Honduran memories.
Commitment to Quality This very well organised trip showed us how much care is being taken to upgrade the quality of the coffee in Honduras. At all stages the focus is on improvement of the process with careful testing and analysis of the bean. The opinion of the group was that Honduras coffee is proving itself to be one of the top coffees in Central America. In the years that I have been in the industry, I can see how Honduran coffee has developed from a secondary coffee to become truly ‘speciality’.
CAFÉ EUROPA | SUMMER 2015 | 57 MEMBERSHIP Be Part of Something Special As a member of the Speciality Coffee Association of Europe (SCAE) you will have access to education, training, events and competitions which are designed to help you grow your career, improve your business and champion speciality coffee in your community. Join us now at scae.com and be part of a 3,000 strong membership organisation which is dedicated to ‘Inspiring Coffee Excellence’ around the world.
he Speciality Coffee Association of Europe (SCAE) sits at COMPANY MEMBERSHIP the very heart of the coffee community, where thousands Company membership is open to all companies serving the of coffee professionals and enthusiasts can share their coffee community including growers, importers, roasters, Twealth of knowledge and experience with one another. coffee bars, charities, training schools, distributors, publishers, Everything we do at SCAE is focused on ‘Inspiring Coffee consultancies and so on. Excellence’ through innovation, education, research and, most importantly, communication. Our vision is to bring speciality Benefits include: coffee to the world, to educate consumers on this most • A welcome pack with SCAE personalised certificate, fascinating beverage for the benefit of every level in the supply badge and stickers chain, all while helping to ensure the long-term sustainability of • Subscription to Café Europa, SCAE’s quarterly print and digital our industry. magazine As a non-profit membership association, SCAE has established • Monthly SCAE newsletter an enormous network of coffee lovers and industry professionals • Invites to coffee field trips (cost applicable) across more than 90 countries worldwide, with many also • Invitations to events from SCAE HQ or local chapters working through a national chapter that offers a programme • Discounts on SCAE Coffee Diploma System certificates of coffee events, training workshops, competitions and social • Discount of 10% on SCAE merchandise activities on a local level. • Eligibility to enter and/or judge competitions On the international stage, which is also served by a • Discounts on exhibiting at SCAE’s annual World of Coffee events worldwide network of Authorised SCAE Trainers (ASTs), we • Free entry to World of Coffee events (if registered before regularly host training days and workshops as part of our well- deadline) and access to exclusive members lounge at the event established Coffee Diploma System. • Access to the members-only section at scae.com We also offer networking events, field trips to origin countries, • Inclusion in our online membership directory at scae.com and our annual World of Coffee event, which brings together • Ability to vote in elections for local chapter and SCAE Board thousands of visitors, exhibitors and competitors from all over • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup the world to take note of the latest trends in coffee innovation, and Global Coffee Review, with further discounts offered once as well as to witness the exciting spectacle of the World Coffee the half-year subscription has expired Championships. • Six-month subscription to bi-monthly Roast magazine (if ‘Roaster’ is selected on application form) Membership Options • Handmade mahogany plaque, personalised with company name There are a series of membership packages tailored to suit your • Use of SCAE member logo on your website and company stationery needs – whether you are a business, a coffee professional or a • Ability to hold AST licence (once relevant training complete) consumer with a passion for coffee. • Promotion of AST courses on SCAE website • Referral incentive per new member (excluding Consumer/ Coffee Lover) • 10% discount off advertising rates in SCAE media pack
58 | SUMMER 2015 | CAFÉ EUROPA MEMBERSHIP
Membership packages are based on size of annual turnover. They are: Small Business Turnover: Less than €1m Annual membership fee: €175/£150 Benefits: As above, plus a second membership for one other member of your team who will also receive all benefits, excluding the ability to vote. Medium Business Turnover: €1m-€3m Annual membership fee: €350/£300 Benefits: As above, plus one additional handmade mahogany plaque and two secondary members who will also receive all benefits, excluding the ability to vote. Large Business Turnover: €3-€10m Annual membership fee: €750/£650 Benefits: As above, plus two additional handmade mahogany plaques and four secondary members who will also receive all benefits, excluding the ability to vote. Corporate Business BARISTA Turnover: Over €10m Barista membership is open to individuals who prepare and serve Annual membership fee: €1,000/£850 coffee. Benefits: As above, plus three additional handmade mahogany Annual membership fee: €75/£65 plaques and 10 secondary members who will also receive all Benefits: benefits, excluding the ability to vote. • A welcome pack with SCAE personalised certificate, badge and stickers PROFESSIONAL INDIVIDUAL • Subscription to Café Europa, SCAE’s quarterly print and digital Professional individual membership is open to individuals magazine who work in the coffee industry but do not require company • Monthly SCAE newsletter membership. This includes all Authorised SCAE Trainers. • Invites to coffee field trips (cost applicable) Annual membership fee: €150/£130 • Invitations to events from SCAE HQ or local chapters • Discounts on SCAE Coffee Diploma System certificates Benefits: • Discount of 10% on SCAE merchandise • A welcome pack with SCAE personalised certificate, badge and • Eligibility to enter and/or judge competitions stickers • Discounts on exhibiting at SCAE’s annual World of Coffee events • Subscription to Café Europa, SCAE’s quarterly print and digital • Free entry to World of Coffee events (if registered before magazine deadline) and access to exclusive members lounge at the event • Monthly SCAE newsletter • Access to the members-only section at scae.com • Invites to coffee field trips (cost applicable) • Inclusion in our online membership directory at scae.com • Invitations to events from SCAE HQ or local chapters • Ability to vote in elections for local chapter and SCAE Board • Discounts on SCAE Coffee Diploma System certificates • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup • Discount of 10% on SCAE merchandise and Global Coffee Review, with further discounts offered once • Eligibility to enter and/or judge competitions the half-year subscription has expired • Discounts on exhibiting at SCAE’s annual World of Coffee events • Invitation to join the Barista Guild of Europe and SCAE member • Free entry to World of Coffee events (if registered before discount deadline) and access to exclusive members lounge at the event • Access to the members-only section at scae.com CONSUMER/COFFEE LOVER • Inclusion in our online membership directory at scae.com This is SCAE’s entry level subscription for those who enjoy coffee • Ability to vote in elections for local chapter and SCAE Board but are not commercially involved in the speciality coffee industry. • Six-month subscriptions to Tea & Coffee Journal, Fresh Cup Annual membership fee: €30/£25 and Global Coffee Review, with further discounts offered once the half-year subscription has expired Benefits: Welcome pack including SCAE personalised certificate, badge • Six-month subscription to bi-monthly Roast magazine • (if ‘Roaster’ is selected on application form) and stickers Subscription to Café Europa, SCAE’s quarterly print and digital • Handmade mahogany plaque, personalised with name • magazine • Use of SCAE member logo on your website and company stationery • Monthly SCAE newsletter Invitations to coffee field trips (cost applicable) • Ability to hold AST licence (once relevant training complete) • Invitations to events from SCAE HQ or local chapter • Promotion of AST courses on SCAE website • Free entry to World of Coffee events (if registered before deadline) • Referral incentive per new member (excluding Consumer/ • Coffee Lover) and access to exclusive Members Lounge at the event. »60
CAFÉ EUROPA | SUMMER 2015 | 59 MEMBERSHIP APPLICATION FORM
3 Easy Steps to Join SCAE today Complete the application form (below) or online at www.scae.com
Send the completed form by: How to Pay: Email: [email protected] SCAE will send you an invoice with payment instructions for inter-bank transfer or to pay by card Fax: +44 (0) 1245 426080 or Please call the SCAE team on +44 (0) 1245 426060 if you have any questions.
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60 | SUMMER 2015 | CAFÉ EUROPA SIGNPOST Shop with SCAE Visit the SCAE Shop at the Nordic World of Coffee where you can buy a range of coffee books, equipment and merchandise at great prices. For an added bonus, SCAE members can avail of a 10% discount.
If you can’t make it to World of Coffee, don’t worry, you can shop online at scae.com.
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The SCAE Shop collection includes (1.) SCAE ‘Aeropress Bundle’ (2.) Le Nez du Café, available with six or 36 aromas (3.) V60 Dripper (4.) VST filters (5.) SCAE ‘Dripper Bundle’ (6.) Refractometer (7.) Chemex 3-6 cup with wooden collar (8.+9.) SCAA Handbooks
Buy Online You can access the SCAE Shop through our website at www.scae.com where you’ll find full listings of our products and pricing. All shipping is calculated at point of order and is dependent on your location and the size of your order. Please send any enquires to [email protected].
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CAFÉ EUROPA | SUMMER 2015 | 61 CHARLES QjA PRAGER Café Europa’s founding Editor and, most recently, Advertising Manager, CHARLES PRAGER, retires this summer following 60 issues and 17 years with the magazine. We caught up with him for a quick chat before we bid him ‘adieu’.
When and how did Café Europa originate? Just after SCAE started, there was a board meeting in London, I think in July 1998 and Alf Kramer proposed launching a SCAE newsletter in time for the first ‘Norwegian Championship in Barista Art and Craftsmanship’ a little over a month ahead in September. So we were pressed for time. As it happened, I was the only Information Committee member present, so the job of editor, happily for me, dropped into my lap!
What was the vision for the magazine? The same as SCAE’s: To inform, educate, and train the globe, and of coffee’s native habitats. All are under people – and to inspire them. We wanted to threat. There’s still time to save them and that is our encourage people to join us in building a better A new generation biggest challenge. But the issue of sustainability coffee world. is now coming to the fore is one in which coffee has shown remarkable in SCAE and in the speciality leadership, in responding to criticism with How have Café Europa and SCAE evolved coffee world at large. We are action, and in educating consumers. This over the last 17 years? needs to be reinforced, and the coffee world Small beginnings – what started as an idea a powerful force for good, can help show the way for other sectors. became a conversation, and then a meeting, and we’ve become world and then a small association with less than leaders at what What is your fondest memory from your time 100 members. We were starting from scratch. with Café Europa? We were an enthusiastic ‘Athenian’ democracy. we do. The people. The learning. The coffee. The friendships. Board meetings were open to all, and everything – The enthusiasm. The creativity. The unselfish attitude everything! – was done on a volunteer basis (even today, demonstrated at so many levels, not least in the we still rely a good deal on volunteers). ethical initiatives. It was creative and exciting, and there were successes and, of course, stumbles along the way. The big change has come from What are your plans following your retirement from the the steady efforts that have brought us to where we are today. magazine? We’ve grown, we’ve created a centre for coffee excellence and I’ll be taking time off to take stock of things and then direct my training, and we’ve steadily professionalised. A new generation is energies accordingly. Besides travel, photography, reading, writing, now coming to the fore in SCAE and in the speciality coffee world films, art, exploring and simply dawdling, there are projects dear to at large. We are a powerful force for good, and we’ve become my heart that I want to pursue, both in coffee and on other fronts. world leaders at what we do. What coffee will you drink to celebrate your retirement? How has the speciality coffee industry changed in Europe and It’s more a question of where. There’s nothing I’d like better than worldwide during that period? to have a few espressos in Bologna, where my lifelong love of The short answer is, ‘beyond all recognition and beyond all coffee began, or on Piazza Navona in Rome, where I would meet expectations’. Some 30 years ago or more, when I first started with a group of friends on summer evenings talking long hours writing about coffee, there was an acknowledged problem over espressos, sambucas and beers. But wherever I celebrate, hanging over its future. Among the young, coffee was seen as it has to be an espresso. It would also be handy to be 19 again! ◆ an old person’s drink! The future was a question mark. If only the Chinese would drink coffee, we dreamed. Now, in the global village, coffee is everywhere, and speciality coffee is what leads the The team at SCAE and Café Europa would like way. People are graduating from universities and looking to build to express our sincere gratitude to Charles their future in the coffee industry. And this is just the beginning. for all his hard work, dedication and support over the last 17 years. Without his vision, How would you like to see the industry progress in the future? Café Europa would not be celebrating While I expect continued progress in quality and social 60 issues of coffee inspiration. responsibility in the sector, the overarching issue is sustainability – of the environment, the communities that grow the coffee across
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