DOCSLIB.ORG

Coffee Fest Pnw 2019 a Publication of Fresh Cup, Inc

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Coffee Fest Pnw 2019 a Publication of Fresh Cup, Inc TABLE of Contents Welcome to Coffee Fest PNW 8 Thank You to Our Sponsors 9 Show Highlights 10 Latte Art World Championship Open Info 12 Campfire Sessions Schedule 13 Product Showcase 14 Show Floor Map 15 Exhibitor Booths 16 Educational Tracks Schedule 18 Skill-Building Workshops Schedule 20 Event Descriptions 21 Exhibitor Descriptions 26 Advertiser Index 34 COVER PHOTO BY NATHAN DUMLAO; THIS PAGE: PHOTO BY JOHN FORSON CoffeeFest.com [ 7 WELCOME to Coffee Fest PNW! offee Fest is back in Washington! Our decision tremendous job supporting our exhibitors and producing our to launch a fourth show was inspired by our love Show Guide. Forty covers and countless hours of editing our of the Northwest and staying true to the roots material has brought us into 2020. As our show evolves in where we started. This fourth show is planned its offerings, expands its information, and embraces sustain- Cas a permanent fixture but with the intent to rotate between ability, this will be our last printed show guide for Coffee Fest. Seattle, Portland, and Tacoma. The ease and affordability of 2020 will usher in new education and a new app to bring you Tacoma presented as the perfect blend to host the closing everything in real time at your fingertips. We will of course show of 2019. Just 2.5 hours from Portland, an hour from continue our great partnership and collaboration with Fresh Seattle, and 3 hours from Vancouver, B.C., the Tacoma Con- Cup through other ventures and creativity. vention Center was a great middle ground for the NW coffee Coffee Fest is the only event dedicated to YOU, the indepen- scene. This new two-day format will still offer free and paid dent specialty coffee retailers and roasters looking to launch or classes and a packed show floor. We look forward to making grow your business. As always, please ask any of our staff for this year’s Coffee Fest experience one you will remember. help or recommendations. We value your choice to invest and This will be our 88th show in 26 years. A lot has changed in spend time with us, the next two days promise to not disap- the industry, but what has remained constant is Coffee Fest’s point. Don’t forget to mark your calendar for the Coffee Fest desire to be relevant and accessible to all who attend. New to show dates and cities in 2020: New York, March 8–10; Navy the industry, established retailer, or thriving roaster, Coffee Fest Pier in Chicago, June 26–28; Anaheim, August 9–11; and the remains the place to come to stay in touch with an ever-evolving return to Tacoma in October. industry. Our staff shows up every day to better your business and serve you as customers. Are you networking with like- Enjoy the show! minded business owners? Are you taking full advantage of all YOUR COFFEE FEST TEAM of the education we have to offer? Make sure to check out page 18 for our educational tracks, networking opportunities, and workshops. Our changeup in the Latte Art Competition brought enthusiasm and a new twist when competitors had to compete live at one of four qualifying throwdowns to secure a spot in the Latte Art World Championship open. A big thank you to Caffe D’arte, Dillanos, Water Avenue, and Anthem Coffee hosting these regional qualifiers, and to our sponsors Java Jacket and Pete’s Milk Delivery for helping to make them happen. I would also like to take this opportunity to thank Fresh Cup Magazine and Jan Weigel. Since 2007, they have done a COFFEE FEST PNW 2019 A PUBLICATION OF FRESH CUP, INC. A CLARION UX EVENT P.O. Box 14827, Portland, OR 97293 1703 C Dock Street, Tacoma, WA 98402 | (425) 295-3300 (503) 236-2587 ERIKA LOWERY JAN WEIGEL SHOW DIRECTOR PUBLISHER [email protected] [email protected] RENEE WULF CORINNE HINDES EVENTS OPERATIONS MANAGER SALES ACCOUNT DIRECTOR [email protected] [email protected] BREANNA PITTS CAITLIN PETERKIN EXHIBITOR SERVICES MANAGER EDITOR [email protected] [email protected] HOLLY BARRETT JANAE EASLON MARKETING MANAGER ASSOCIATE EDITOR [email protected] [email protected] JENNA ROTHERMEL CYNTHIA MEADORS MARKETING COORDINATOR ART DIRECTOR [email protected] [email protected] HAILEY HAYES DIANE HOWARD SALES MANAGER ACCOUNTING MANAGER [email protected] & ADVERTISING COORDINATOR [email protected] JAMES FORTE SALES MANAGER [email protected] 8 ] COFFEE FEST PNW 2019 Show Highlights Sustainability Do You Want to Win a Program SPONSORED BY MIIR AND BARGREEN ELLINGSON Turn-key Café? In an effort to reduce waste and be socially responsible with our ENTER TO WIN NEAR THE ENTRANCE TO THE SHOW FLOOR Trade Show, we have launched our sustainability program, starting Coffee Fest PNW is proud to announce the Bargreen Ellingson Café Give- with Coffee Fest PNW. Our sustainability sponsors Bargreen away. One lucky winner over the age of 18 is eligible to enter into a draw- Ellingson and MiiR have worked with us to create a program to be ing on-site to win a fully loaded café from Bargreen Ellingson. Known for used onsite to reduce waste at Coffee Fest. Bargreen Ellingson years for their expertise in the restaurant space, Bargreen has custom-built Cold Brew Ave has constructed several rinse stations for your convenience. These a beautiful café from their woodshop to give away to one lucky attendee. LOCATION: BOOTH #227 stations will be placed throughout the event for you to rinse out More details on page 15 From an espresso machine to a toaster, the café in the entrance to the reusable drinkware used in tastings around the hall. show will be randomly given away to one lucky attendee at the end of the Check out Cold Brew Ave, a designated space on the show floor MiiR has provided reusable cups for each attendee. You can pick show. Don’t forget to enter at the café and take time to admire all of the where all of your cold brew and nitro cold brew questions can be up your vessel at the Sustainability Station at the entrance to the products and services that Bargreen Ellingson has to offer. answered. From brew to dispense, thought leaders in the industry event. #drinkrinserepeat will come together to show what it takes to have cold brew/nitro cold brew in your shop. Opening Night Reception FRIDAY, 5:15 p.m. SWISS RESTAURANT & PUB Happy Hours 1904 Jefferson Ave. Join us for the Opening Night Reception at the Swiss Restaurant & Pub FRIDAY, 2:00-4:00 p.m. on Friday, November 15, at 5:15 p.m. Come for the food, networking, Join us for Happy Hour by visiting Torani in Booth #516 and games, and fun! Guests will enjoy delicious appetizers, drinks, and Beverage Specialists in Booth #608 on Friday, November 1, from a fun setting. The first 200 guests with their Coffee Fest badge will 2:00-4:00 p.m. for a free specialty cocktail. *while supplies last* receive a complimentary beverage. 10 ] COFFEE FEST PNW 2019 CoffeeFest.com [ 11 *LIMITED SEATING. ADDITIONAL INVESTMENT AND PRE-REGISTRATION ARE REQUIRED. Show Highlights Join Us at the SPECIAL EVENT STAGE Campfire Café SESSIONS SPONSORED BY PACIFIC FOODS BARISTA SERIES AND CAFE IMPORTS LOCATION: BOOTH #828 LOCATION: See Map on Page 15 TOP 12 BURNING ISSUES FACED BY COFFEE RETAILERS IN 2019. Make your way to The Stage for Coffee Fest PNW’s three exciting panels. Stump the Gather around the fire for the Campfire Café Sessions. Hear from industry experts on the top 12 Roaster will take place on Friday at 1:00 p.m., Cold Brew Ave will take place on Friday at burning issues facing retailers today and what you can do to solve these issues in your business. 2:30 p.m., and Ask the Experts: Barista Edition is on Saturday at 1:45 p.m. TURN TO PAGES 22-23 FOR MORE DETAILS ABOUT EACH SESSION. FRIDAY, NOVEMBER 15 10:30 a.m.-12:00 p.m.: Latte Art Competition 1:00-2:15 p.m.: Stump the Roaster—Panelists: COMING SOON FRIDAY, NOVEMBER 15 SATURDAY, NOVEMBER 16 2:30-4:00 p.m.: Cold Brew Ave: A Panel on Demystifying Cold Brew & Nitro Cold Brew Panelists: David Connaughton, Parker Hannifin; Jim Lewis, Enhanced Beverage Solutions; 10:30-11:00 a.m. 1:30-2:00 p.m. 10:30-11:00 a.m. 1:30-2:00 p.m. John McClafferty, CoffeeWorks, Inc. How to Make a Winning in Retail Level Up Your Leadership Plant-Based Everything: SATURDAY, NOVEMBER 16 Roast Profile A Sustainable & Delicious Future 10:30 a.m.-12:00 p.m.: Latte Art Competition 11:30 a.m.-12:00 p.m. 2:30-3:00 p.m. 11:30 a.m.-12:00 p.m. 12:00-1:00 p.m.: Zero to Rosetta Creating Sustainability in the Retaining Employees & 2:30-3:00 p.m. Social Media 1:45-3:00 p.m.: Ask the Experts: Barista Edition Broken Coffee Trade Company Culture Pricing Strategies Panelists: Erica Escalante, The Arrow Coffeehouse; Efrem Fesaha, Boon Boona Coffee; 12:30-1:00 p.m. 12:30-1:00 p.m. Laila Ghambari, Stumptown; Ian Williams, Deadstock Coffee; Sam Spillman, Dillanos 3:30-4:00 p.m. 3:30-4:00 p.m. Incorporating CBD Keeping Up with Specialty Coffee Roasters Hiring & Training SOPs in Your Café Into Your Menu Coffee Trends Latte Art WORLD CHAMPIONSHIP OPEN TIME: Friday & Saturday, 10:30 a.m.-12:00 p.m. LOCATION: Special Event Stage Don’t miss this exciting new twist to the Coffee Fest PNW Latte Art Competition.
Load more

Recommended publications
  • 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.
    [Show full text]
  • University of Florida Thesis Or Dissertation Formatting
    COFFEE ROASTING: COLOR AND AROMA-ACTIVE SULFUR COMPOUNDS By ALBERTO MONTEIRO CORDEIRO DE AZEREDO A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Alberto Monteiro Cordeiro de Azeredo 2 To God, for giving me the most caring wife, the most precious daughter, and the most supportive parents and family, who helped me in achieving this honorable milestone 3 ACKNOWLEDGMENTS I would like to give my deepest thanks to my advisors Dr. Balaban and Dr. Marshall for giving me this opportunity to pursue my PhD degree, and for their support, advice and friendship throughout this experience. Thanks to Dr. Rouseff for his invaluable help, assistance and time for my research, thanks for letting me be part of his lab. I also want to thank my other committee members, Dr. Sims and Dr. Welt, for all their expertise and help. I acknowledge all the assistance provided to me from the University of Florida, the Institute of Food and Agricultural Sciences, and the department of Food Science and Human Nutrition. I would also like to give my special thanks to Dr. Susan Percival for her continuous encouragement to pursue a PhD. I would like to thank Mr. Washington Rodrigues and Mr. Edgard Bressani from Ipanema Coffees, located in southern Minas Gerais, Brazil, for kindly providing green coffee beans for this research. I would like to thank my lab mates Milena and Maria for all their help and suggestions, and would like to extend my special thanks to Dr.
    [Show full text]
  • Brochure (PDF)
    COFFEE ROASTERS & TEA BLENDERS INTRODUCTION Tudor Tea & Coffee Ltd was established in 1984 as a Tea Company. Introducing the facility to roast its ‘own’ coffee just 6 years later, it now boasts a ‘State of the Art’ Coffee Roasting plant. Being one of the few companies today employing its ‘own’ team of fully trained engineers, it is able to produce a product and offer a service to the people in the UK Food Service Market that other companies strive to emulate! Tudor Tea & Coffee Ltd achieved awards from the Tea Council for barista training can be carried out. Tudor Coffee, on behalf of INDEX the consistent high quality Tea that is produced and maintained. the client, can create their own coffee blend, and roast and Coffee Roasting Page 3 Tudor import, blend and produce Leaf Tea and Tea bags of personalise the product and can be tasted from our Sample Single Origin Coffee Page 4 various sizes for the UK Food Service Market. A complete range Roaster (by prior arrangement). Coffee Bean Pricing Page 5 of superior products such as the Masterpiece range of pure Tudor Tea & Coffee Ltd has over many years established an Tudor Tea Page 6 specialist string and tagged teabags to offer a comprehensive enviable reputation within the Food Service Industry, with all Tudor Tea Catering Range Page 7 and highly successful product range, guaranteed by our own of its engineers being fully employed by the company and we experienced tea tasters. Rainforest Alliance Product Range Page 8 ensure all are fully trained by the manufacturers directly.
    [Show full text]
  • Worldofcoffee-Budapest.Com
    worldofcoffee-budapest.com Official Event Host D WOC BY NUMBERS Wonderful gathering of professionals from around the world. COUNTIRES ATTENDING D. Origen Coffee Roasters, Mark Uhlig 6800VISITORS OVER 3 DAYS EXHIBITING240 COMPANIES 94 Albania Estonia Latvia Saudi Arabia Argentina Ethiopia Lebanon Serbia Australia Finland Lithuania Singapore Austria France Luxembourg Slovakia 91% Belarus Georgia Macedonia Slovenia Belgique Germany Malaysia South Africa Belgium Greece Mexico South Korea Bolivia Guatemala Rep. of Moldava Spain Good/Excellent guests350 at Welcome Bratislava Honduras Namur Sri Lanka visitor satisfaction social event Reception Brazil Hong Kong Netherlands Sweden Bulgaria Hrvatska New Zealand Switzerland Cameroon Hungary Nicaragua Taiwan Canada Iceland Norge Tanzania China India Norway Thailand Colombia Indonesia Panama The Netherlands 41% Congo Iran People’s Rep. of China Turkey Costa Rica Ireland Peru Ukraine Croatia Israel Rep. of the Philippines United Arab Emirates Cyprus Italy Poland United Kingdom of attendees Czech Republic Japan Portugal United States visited more than guests675 at the Launch Denmark Kazakhstan Puerto Rico Uruguay 3 WOC shows Party social event Ecuador Kenya Romania Venezuela Egypt Rep. of Korea Russian Federation El Salvador Kuwait Rwanda WOC BY NUMBERS SHOW SPONSORS TOP COUNTRY ATTENDANCE Official Event Host Official Origin Country Sponsor 22% 7% 5% 4% 4% Hungary Germany Czech Republic Slovakia Great Britain Sustainability Forum Sponsors Village Sponsor 4% 3% 3% 3% 3% Delegate Bag Sponsor Romania Austria Ukraine Russia Netherlands Ibrik Championship Sponsor WOC BY NUMBERS Brita Gmbh Diedrich Roasters, LLC Imperator Phucsinh Corporation BSCA - Brazil Specialty Coffee Direct Trade Inconexus Colombia Specialty Coffee Proaster Buhler Ditta Artigianale Indonesia PROBAT-Werke von Gimborn Maschinenfabrik GmbH Bunn Dos Mundos Roasters InterAmerican Coffee GmbH Promperú BWT Double B Coffee & Tea INTL FCStone and Coffee Network Racer Beans Coffee Co.
    [Show full text]
  • Barista Training Classes
    Sept - Oct 2018 (click for larger image) Latte Art Barista Training Classes Increasingly in cafes around the world, Latte Art has In Depth - Hands On become more than a frilly add-on; it has become the Coffee Roaster | Coffee Roasting signature of a properly constructed, delicious handcrafted Tues Sept 11, 7 pm Latte Art coffee. A coffee that looks as good as it tastes, a coffee Thurs Sept 13, Noon Barista Level 1 that keeps the customer coming back, a coffee that deserves a premium price, a coffee that fills the tip jar, a Tues Sept 18, 7 pm Barista Level 1 coffee that cannot be created by the large chains. The Thurs Sept 20, Noon Latte Art benefits do not end there: the pursuit of the perfect pour Tues Sept 25, 7 pm Latte Art engages baristas in their craft, creating positive energy Wed Sept 26, Noon Preventative Maintenance customers notice and enjoy. Thurs Aug 27, Noon Cupping Average class length 2 hours, first class free for folks Tues Oct 2, 7 pm Pour Over Brewing in the trade or those looking to get started, $40 per Thurs Oct, 4 Noon Nitro Cold Brew - Cold Press class or $120 per 6 month unlimited pass otherwise. Tuesday Oct 9, 7 pm Barista Level 1 Please, call or email us to reserve your seat or Thursday Oct 9, Noon Barista Level 1 schedule a private class. [email protected] Barista Level 1- intro to green coffee, intro to roasting, espresso extraction in depth, micro-foam in depth, make a complete drink.
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • Joh. Johannson Produktkatalog
    PRODUKTKATALOG SERVERING NORGES MILJØVENNLIGE KAFFEBRENNERI KJENT FOR GOD KAFFE SIDEN 1866 Vi i JOH. JOHANNSON KAFFE vet at våre kvalitetskrav i vesentlig grad har bidratt til at nordmenn er blant verdens mest kaffe- drikkende nasjon, ikke minst takket være merkevarene EVERGOOD og ALI Kaffe. Den posisjonen disse merkene har oppnådd blant norske forbrukere understreker også betydningen av at det er kvalitetskaffe som foretrekkes i Norge. Ved siden av disse merkene kan vi tilby en bredde i sortimentet som vil kunne tilfredsstille de fleste ønsker, krav og behov. Hos JOH. JOHANNSON KAFFE streber vi alltid etter å gi våre kunder den beste og mest smakfulle kaffeopplevelsen. Derfor stiller vi strenge krav til alle ledd i produksjonen. Gode råvarer, riktig blanding og nøyaktig brenning er en kunst det skal lang erfaring til for å mestre. En kopp kaffe smaker best når den tilberedes av så fersk kaffe som mulig. Det er derfor vi pakker all vår kaffe i aromabeskyttende emballasje. Når posen åpnes, innenfor datostemplingen, er du garantert at den er fersk og har beholdt den gode smaken du forventer av kaffe fra JOH. JOHANNSON KAFFE. For å få det beste ut av kaffen, er riktig tilberedning og utstyr helt vesentlig. Er dette i orden, og du samtidig har valgt en av våre kaffemerker er dine kunder sikret en god smaksopplevelse – og fornøyde kunder gir mersalg. Hver dag brennes mellom 70- og 80 tonn med kaffebønner av ypperste kvalitet i selskapets produksjonsanlegg på Filipstad, rett ved den store cruisehavnen i Oslo. Når bønnene får den riktige kjernetemperaturen som bidrar til å få frem den gode aromaen i kaffen, kjøles de raskt ned med vann som fordamper i møtet med de varme bønnene.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • The Coffee Bean: a Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J
    The Coffee Bean: A Value Chain and Sustainability Initiatives Analysis Melissa Murphy, University of Connecticut, Stamford CT USA Timothy J. Dowding, University of Connecticut, Stamford CT USA ABSTRACT This paper examines Starbucks’ corporate strategy of sustainable efforts in Ethiopia, particularly in the sustainable sourcing Arabica coffee. The paper discusses the value chain of coffee, issues surrounding the coffee supply chain and the need for sustainable coffee production. In addition it also discusses Starbucks’ position and influence on the coffee trade, and the measures that Starbucks is taking to ensure sustainability efforts throughout the coffee supply chain. COFFEE VALUE CHAIN & P3G ANALYSIS Coffee is produced in more than fifty developing countries in Latin America, Africa, and Asia and it is an important source of income for 20-25 million families worldwide [1]. The initial production of coffee beans including farming, collecting, and processing is labor intensive and as a result is performed in more labor abundant developing countries. The roasting and branding of coffee is more capital intensive and therefore is situated in northern industrialized countries. The top five coffee consumers are United States of America, Brazil, Germany, Japan, and France [1]. The structure of the value chain is very similar regardless of producing or consuming country. The coffee value chain is made up of the four main phases: Cultivation, Processing, Roasting, and Consumption. Each phase in the process has environmental, social, economic
    [Show full text]