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Alex Pond of the Fresh Pot in Portland Is the Northwest Regional
Contacts: Mike Ferguson on behalf of SCAA (562) 624-4192 or [email protected] Jay Lijewski on behalf of Dillanos Coffee Roasters (253) 266-6380 or [email protected] For Immediate Release Alex Pond of The Fresh Pot in Portland is the Northwest Regional Barista Champion Pond Takes First Place in Northwest Regional Barista Competition Hosted by Dillanos Coffee Roasters Long Beach, CA. U.S.A. (January 13 2009) – Alex Pond of The Fresh Pot in Portland, Oregon was named Northwest Regional Barista Champion at a competition held January 9-11, 2009 in Tacoma, Washington. The Specialty Coffee Association of America (SCAA) event was hosted by Dillanos Coffee Roasters, based in Sumner Washington. Over twenty baristas from the the Northwest competed in the three day event. The top six competitors: First Place Alex Pond The Fresh Pot Portland, OR Second Place Kevin Fuller The Albina Press Portland, OR Third Place Robbie Britt Zoka Coffee Roasters Seattle, WA Fourth Place Michael Elvin Espresso Parts NW Olympia, WA Fifth Place Kristina Merryman Lava Java Ridgefield, WA Sixth Place Brett Walker Zoka Coffee Roasters Seattle, WA Competitors were required to make 12 beverages, including four espressos, four cappuccinos and four original signature drinks of their own creation within 15 minutes in front of a panel of accomplished industry judges. Competitors were judged on taste, beverage presentation, technical skills, station cleanliness and overall impression. The winner of the competition will compete for the national title at the United States Barista Championships (USBC) in Portland, Oregon March 5-8. The winner of the USBC will represent the United States in the World Barista Championship in Atlanta, Georgia, April 16-19, 2009. -
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APRIL 2018 APRIL THE INTERNATIONAL & TRUSTED RESOURCE APRIL 2018 FOR THE TEA & COFFEE INDUSTRIES SINCE 1901 www.teaandcoffee.net TEA & COFFEE TRADE JOURNAL JOURNAL TRADE & COFFEE TEA Counter Culture Coffee Pursues Coffee Perfection Crafting Tea Lattes The Growing Need to Diversify Advantages of Offering Coffeehouse Wi-Fi Special Series: Sustainable Coffee Production Part II April 2018 CONTENTS CONTENTS April 2018 Vol. 190/No. 4 FEATURES 22 CONTACTS Editorial Director Sarah McRitchie [email protected] 22 Counter Culture Coffee: On a Relentless Pursuit of Coffee Perfection Editor Vanessa L Facenda By Anne-Marie Hardie [email protected] Specialties Editor Donald N Schoenholt 16 We Don’t Own Nature: Art Editor Sue Burke Coffee Producers and Diversification [email protected] By Anika Rice 16 Contributing Writers Ryan Detwiller 33 5 Tips for Coffeehouse Wi-Fi Anne-Marie Hardie Aubrye McDonagh Leigh By Ryan Detwiller Michael Maxey Yumi Nakatsugawa Rachel Northrop 35 The Powerful Role of Intangibles Carlos Ortiz Maxwell C Pollock in the Coffee Value Chain Anika Rice By Michael Maxey Alexis Rubinstein Joanna Paredes Wood Special Series: Sustainable Coffee Group Sales Manager 40 Mark Neilson Production Part II/Certification [email protected] By Rachel Northrop 47 Assistant Group Sales Manager Samantha Bull [email protected] Art of the Tea Latte 47 Sales Manager By Maxwell C Pollock Sophie Frondigoun [email protected] North American Sales Consultant 33 Scott Rogers Events Manager Megan Freeman [email protected] -
54Th ANNUAL CONVENTION June 26 - 28, 2019
54th ANNUAL CONVENTION June 26 - 28, 2019 220 N Main Street Greenville, SC Tentative Schedule Wednesday, June 26 Thursday, June 27 (cont’d) 1:00 - 6:00 pm Registration 9:00 - 11:30 am General Session (cont’d) 3:00 - 3:30 pm Associate Members Meeting Denise Ryan, MBA, CSP 3:45 - 5:30 pm Opening Session followed by the Fire Star Speaking - How to Communicate with Board of Directors Meeting Everyone Who Isn’t You OPEN TO ALL Sam Pierce, MSHA All are encouraged to attend MSHA SE District Update Including spouses & guests 11:30 am - 12:30 pm Lunch Buffet - Non-Golfers 12:30 pm Golf Tournament The Preserve at Verdae Randy Weingart, NSSGA Transportation will be provided Aggregate Research - Shot Gun Start Then and Now - A Thirty Year Perspective 12:30 - 3:30 pm Scavenger Hunt Cards must be turned in by 3:30 pm Drawing for the $250 Grand Prize will be Awarded at the Friday Celebration Breakfast 5:30 - 6:30 pm Hospitality Suite 12:30 - 5:30 pm Free Time for non-golfers 6:30 - 7:30 pm Welcome Reception 5:30 - 7:00 pm Hospitality Suite NOTE CHANGE: with Heavy hors d’oeuvres 7:30 - 10:00 pm NCAA DINNER WILL BE NOTE CHANGE: TONIGHT in the Hyatt DINNER ON YOUR OWN - 10:00 -11:59 pm Hospitality Suite This is the night to take clients to dinner Thursday, June 27 To enjoy the sights and sounds 7:30 am - 12:00 pm Registration of Greenville, SC 6:00 - 11:00 am Breakfast Buffet - Roost The Band Whitehall will be (864) 298-2424 playing on the NOMA outside the Tickets will be in the Hyatt from 5:30 - 8:30 pm registration packets for you to 10:00 - 11:59 pm Hospitality Suite eat at your leisure in the Roost Restaurant Friday, June 28 9:00 - 11:30 am General Session 8:00 - 10:30 am Celebration Breakfast Gary J. -
Fair Trade 1 Fair Trade
Fair trade 1 Fair trade For other uses, see Fair trade (disambiguation). Part of the Politics series on Progressivism Ideas • Idea of Progress • Scientific progress • Social progress • Economic development • Technological change • Linear history History • Enlightenment • Industrial revolution • Modernity • Politics portal • v • t [1] • e Fair trade is an organized social movement that aims to help producers in developing countries to make better trading conditions and promote sustainability. It advocates the payment of a higher price to exporters as well as higher social and environmental standards. It focuses in particular on exports from developing countries to developed countries, most notably handicrafts, coffee, cocoa, sugar, tea, bananas, honey, cotton, wine,[2] fresh fruit, chocolate, flowers, and gold.[3] Fair Trade is a trading partnership, based on dialogue, transparency and respect that seek greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers – especially in the South. Fair Trade Organizations, backed by consumers, are engaged actively in supporting producers, awareness raising and in campaigning for changes in the rules and practice of conventional international trade.[4] There are several recognized Fairtrade certifiers, including Fairtrade International (formerly called FLO/Fairtrade Labelling Organizations International), IMO and Eco-Social. Additionally, Fair Trade USA, formerly a licensing -
COFFEE FEST Indianapolis 2019
TABLE of Contents Welcome to Coffee Fest Indianapolis 8 Thank You to Our Sponsors 10 Show Highlights 12 America’s Best Cold Brew Competition Bracket 13 America’s Best Espresso National Championship Bracket 14 Fresh Cup’s Guide to Indy 16 Product Showcase 18 Latte Art World Championship Open Bracket 20 Show Floor Map 23 Exhibitor Booths 24 Educational Tracks Schedule 26 Skill-Building Workshops & Competitions Schedule 30 Event Descriptions 32 Exhibitor Descriptions 42 Advertiser Index 50 COVER PHOTO BY LINDSEY ERDODY PHOTO (THIS PAGE) BY JOHN FORSON CoffeeFest.com [ 7 WELCOME to Coffee Fest Indianapolis! elcome to Coffee to offer? Make sure to check out page 26 choice to invest and spend time with Fest Indianapolis! for our educational tracks designed to us—the next three days promise to not We are excited to support you and your business. If you disappoint. Don’t forget to mark your bring Coffee Fest and want to dive deeper, check out our paid calendar for other upcoming Coffee Fest Wall that it has to offer to this Midwest skill-building workshops on page 30. shows: Los Angeles, August 25–27th; city for the first time. Indianapolis has After six years, America’s Best Tacoma, WA, November 15–16th; New a growing coffee culture, and its central Espresso Competition is coming to a York, March 8–10th, 2020; and Coffee location reaches nine surrounding spe- close here in Indianapolis, with the Fest’s return to Navy Pier in Chicago, cialty coffee markets. If this is your first finals happening Sunday afternoon June 26–28th, 2020. -
Dillanos Coffee Roasters
AWARDS PRESENTATION WELCOME THANK YOU SPONSORS THANK BARISTAS RUNNERS YOU TOM BRIAN GREG (HEAD BARISTA) JOHNNO (HEAD LOGISTICS) STACEY JEN TILLY COLE MATT KIM ABNER DEAN BONNIE BRENDO STEVE AWARDS 8 - CHAIN / FRANCHISE MILK CATEGORIES 7 - CHAIN / FRANCHISE ESPRESSO 6 - DECAFFEINATED (MILK BASED) 5 - SINGLE ORIGIN ESPRESSO 4 - ORGANIC ESPRESSO 3 - EMERSION FILTER (ESPRO) 2 - MILK BASED 1 - ESPRESSO CATEGORY 8 FRANCHISE / CHAIN (MILK) BRONZE CATEGORY FRANCHISE / CHAIN (MILK) Caffe Darte - Caffe Darte Dillanos Coffee Roasters - Bigfoot Java It’s A Grind - Blend 2 Ristretto Roasters - Beaumont Blend SILVER CATEGORY FRANCHISE / CHAIN (MILK) Dillanos Coffee Roasters - Cherry Street Dillanos Coffee Roasters - Red Leaf Gloria Jean’s - Blend 2 Gloria Jean’s - Blend 1 It’s A Grind - Blend 1 Temple Coffee Roasters - Dharma Espresso Water Avenue Coffee - El Toro CATEGORY GOLD GOLD MEDAL WINNER FRANCHISE / CHAIN (MILK) Dillanos Coffee Roasters - Wake Up - CATEGORY 7 FRANCHISE / CHAIN (ESPRESSO) BRONZE CATEGORY FRANCHISE / CHAIN (ESPRESSO) Caffé Ladro - Ladro Espresso Dillanos Coffee Roasters - Wake Up Dillanos Coffee Roasters - Cherry Street Gloria Jean’s - Blend 1 It’s A Grind - Blend 1 Water Avenue Coffee - El Toro SILVER CATEGORY FRANCHISE / CHAIN (ESPRESSO) Dillanos Coffee Roasters - Red Leaf Dillanos Coffee Roasters - Bigfoot Java It’s A Grind - Blend 2 Oslo Coffee Roasters - Doin Espresso Blend Ristretto Roasters - Beaumont Blend Temple Coffee Roasters - El Salvador Pacamara CATEGORY GOLD GOLD MEDAL WINNER FRANCHISE / CHAIN (ESPRESSO) Gloria -
Chapter 7 Business Unit Strategies 183
chapter 7 Business Unit Strategies 183 chapter 7 Business Unit Strategies fter a firm’s top managers have settled on a corporate-level strategy, focus shifts to A how the firm’s business unit(s) should compete. A business unit is an organizational entity with its own unique mission, set of competitors, and industry. While the corporate strategy concerns the basic thrust of the firm—where top managers would like to lead the firm—the business strategy, or competitive strategy, addresses the competitive aspect— who the business should serve, what needs should be satisfied, and how core competen- cies can be developed and the business can be positioned. Another way of addressing the task of formulating a business strategy is to consider whether a business should concentrate on exploiting current opportunities, exploring new ones, or attempting to balance the two. Exploitation generates returns in the short term whereas explora- tion can create forms of sustainable competitive advantage for the long term. The business strategy developed for an organization seeks, among other things, to resolve this challenge.1 A business unit is an organizational entity with its own mission, set of competitors, and industry. A firm that operates within only one industry is also considered a business unit. Strategic managers craft competitive strategies for each business unit to attain and sustain com- petitive advantage, a state whereby its successful strategies cannot be duplicated easily by rivals.2 In most industries, a number of different competitive approaches can be successful, depending on the business unit’s resources. Each business competes with a unique competitive strategy, but attempting to analyze all of the different strategies in a large industry can be quite cumbersome. -
2020 Annual Report
2020 Annual Report Ensuring the future of coffee Coffee agriculture in 2020 The world was tested in unprecedented ways in 2020, and coffee agriculture was no exception. The global pandemic proved beyond a doubt that diversity confers resilience, whether we are talking about individual coffee farms, roaster supply chains, entire global economies or coffee genetic diversity. Coffee businesses need to build resilience to thrive in the 21st century, which will require innovation and creativity across the value stream, from small family farms to global retail giants. The stakes have never been higher than they are today for a tree crop like coffee: A plant put into the ground today will suffer the full brunt of the climate crisis over the next three decades. The supply chain begins with those seedlings, meaning everyone from farmers to coffee pickers to buyers to roasters to consumers will be affected by changes unfolding in the coffeelands. Our optimism for the future is unwavering. In 2020, despite a year of enormous challenge and uncertainty, 217 coffee companies—representing one-fifth of the global coffee market share—continued their support for collaborative science and innovation to secure a sustainable future for coffee. -Dr. Jennifer “Vern” Long WCR 2020 Annual Report 2 2020 Global Highlights Ensuring high cup quality for the Three new global public goods: future—82 variety candidates and • Development of a rapid, low-cost, accessions evaluated, many for the SNP-based DNA fingerprinting first time, by cuppers from 22 platform to accelerate -
Country-Of-Origin Effect on Coffee Purchase by Italian Consumers
UNIVERSITY OF LJUBLJANA FACULTY OF ECONOMICS MASTER’S THESIS COUNTRY-OF-ORIGIN EFFECT ON COFFEE PURCHASE BY ITALIAN CONSUMERS Ljubljana, March 2016 COK ALENKA AUTHORSHIP STATEMENT The undersigned Alenka COK, a student at the University of Ljubljana, Faculty of Economics, (hereafter: FELU), declare that I am the author of the master’s thesis entitled CONSUMER BEHAVIOUR IN THE ITALIAN COFFEE MARKET: COO EFFECT ON CONSUMER PURCHASE INTENTIONS, written under supervision of full professor Tanja Dmitrović, PhD. In accordance with the Copyright and Related Rights Act (Official Gazette of the Republic of Slovenia, Nr. 21/1995 with changes and amendments) I allow the text of my master’s thesis to be published on the FELU website. I further declare that: the text of my master’s thesis to be based on the results of my own research; the text of my master’s thesis to be language-edited and technically in adherence with the FELU’s Technical Guidelines for Written Works which means that I o cited and / or quoted works and opinions of other authors in my master’s thesis in accordance with the FELU’s Technical Guidelines for Written Works and o obtained (and referred to in my master’s thesis) all the necessary permits to use the works of other authors which are entirely (in written or graphical form) used in my text; to be aware of the fact that plagiarism (in written or graphical form) is a criminal offence and can be prosecuted in accordance with the Criminal Code (Official Gazette of the Republic of Slovenia, Nr. -
C O F F E E P I L G R
escape Coffee KS KS Pilgrim C Can’t buy love, but a cup of coffee is a close second. Bazaar’s global gourmands like Matt Preston and Rohan Marley spill Coffee silos at the Starbucks the beans on where to travel for the love of coffee. Reserve Roastery and Tasting Room, Seattle By Esha Mahajan IMAGE: COURTESY STARBU COURTESY IMAGE: BazaarEscapE An archival image of Sant’Eustachio il Fresh coffee served Caffé. Founded in 1938, it is one of at Seven Seeds Café Rome’s oldest and most popular cafés. ROME, ITALY Ponte degli Angeli, Rome The Secret Garden at the Hotel de Russie BY VIVEK SINGH, RESTAURATEUR MELBOURNE, AUSTRALIA “An Italian’s passion for coffee, the art of making it, and the BY MATT PRESTON, FOOD CRITIC culture of drinking it, ensures that every cup you’ll drink in Italy LBEY; LBEY; I is made to perfection—rich, creamy, and perfectly balanced,” “There is a genuine enthusiasm and knowledge across the H P N N whole city to find great coffee,” says Preston. “The place is I says Vivek Singh, Michelin-starred executive chef and CEO ART full of coffee geeks, and specialty roasters and baristas that M of the London-based restaurants The Cinnamon Club, will spend hours fine tuning their grind and their tamp!” Cinnamon Kitchen, and Cinnamon Soho. AFÉ (2); AFÉ Favourite cafés: Proud Mary, Seven Seeds Café, and Fergus. C Favourite cafés: Settembrini Caffè, Caffè Camerino, and The Coffee ritual: Usually a strong, skinny latte to take away, and a ristretto while I Stravinskij Bar at the Hotel de Russie. -
Serving the Jewish Community Since 1968 Guide for Pesach & Pesach
Serving the Jewish Community since 1968 Guide for Pesach & Pesach Products 2016/5776 ONLY Address: 81 Balaclava Road, Caulfield North 3161 Telephone: (613) 8317 2500 or 1300KOSHER (within Australia) Website: www.kosher.org.au © 2016 Kosher Australia Pty Ltd, Not to be reproduced without permission. Information not to be reproduced without acknowledgement. RABBINIC ADVISORY BOARD: Rabbi Mordechai Gutnick (Rabbinic Administrator), Rav of Elwood Hebrew Congregation, Senior Dayan Melbourne Beth Din, President of the Rabbinical Council of Victoria Rabbi Yaacov Barber, Rav of South Caulfield Hebrew Congregation, Dayan Melbourne Beth Din Rabbi Arieh Berlin, Rav of Ohr Yisroel Rabbi Yonason Johnson, Rosh HaKollel Kollel Menachem BOARD OF MANAGEMENT Mr S. Shnider, Llb, Chairman, Principal GS Legal ADMINISTRATION Mr Y. Wajsbort, B.Sc, C.P.I.M., General Manager Mr C. Silcove, Operations Manager Mrs G. Goldberg, Graphics & Marketing Mrs R. Broner, Helpdesk Ms C. Amzalak, Admin Mr A. Mehlman, Marketing INVESTIGATIONS Mr K. Oliver B.App.Sc., M.R.A.C.I., C.Chem., Chief Chemist Mrs R. Mehlman B.Sc, Chemist Mr M. Hoenders M.Sc, Rabbinical Field Representative Rabbi Ephrayim Baskin, M. App.Sc. (Food Sci & Tech), Rabbinical Representative Rabbi Moshe Schreck, Rabbinical Representative Mr D. Szylit, Honorary Chemist ACKNOWLEDGEMENTS: We are grateful for the assistance of the following in preparing this Guide: Chicago Rabbinical Council, Illinois USA Kof-K, New Jersey USA London Beth Din, London UK Orthodox Union, New York USA Rabbi A. Adler, Gateshead UK Rabbi G. Bess, Kollel America, Los Angeles USA Star-K, Baltimore USA The Kashrut Authority, NSW Australia TABLE OF CONTENTS USING THIS GUIDE ............................................................................................................ -
I for Iced Coffee Try It At: Hansa Coffee Try It At: the Cake Factory
FREE Peanut-butter cookie brownie from Skrumptious. OCTOBER/ 2015 WWW.YAMU.LK 4 We Hope It’s Not Raining Right Now October is smack in the middle of rainy season (which usu- EDITORIAL ally goes till late November), but that doesn’t mean that you Indi Samarajiva can’t go out. There are more places than ever opening in and Vidya Balachander around Colombo. This issue we cover Thalis and Che Che, Bhagya Goonewardhane Aisha Nazim among others. Note, however, that Che Che got so much Imaad Majeed business after our online review that they had to shut down for a while, so be gentle. ADVERTISING Dinesh Hirdaramani If you’re wondering how the YAMU sausage is made, we 779 776 445 / [email protected] now welcome Imaad Majeed to our writing team. He also did the layout for this issue. CONTACT 11 454 4230 (9 AM - 5 PM) [email protected] Finally, we are also a website, and Janith and Malinthe are hard at work improving our app and creating new ones. PRINTED BY Imashi Printers Anyways, don’t forget your umbrella. ©2015 YAMU (Pvt) Ltd 14/15A Duplication Road, Col 4 indi 8 THALIS 155, Park Road, Colombo 5 | 777 686 192 BY VIDYA nod to Chindian (or Indian Chinese), mum’s sambar), while the tama- Indian cuisine can present a prob- the menu at Thalis is an ambitious rind-laden kuzhambu, a spicy-sour lem of plenty — with so many dif- and expansive one. But displaying a dish with lady fingers and karawila, ferent states, it’s nearly impossible rare decisiveness when confronted was the sleeper hit of the meal.