Www .Bodum.Com

Total Page:16

File Type:pdf, Size:1020Kb

Www .Bodum.Com There’s no business like show business Finally a brewing process you can see right through. come in. Well, hopefully. And if you don’t – don’t worry. Santos 1 water Well, if you were awake you could. While you keeps your coffee warm for up to two hours. And while you are still dozing peacefully in your cozy bed, enjoy the very rich and full-bodied aroma of boil 3 Santos is slaving away in the kitchen. your morning coffee you’ll understand This new coffeemaker is the high-tech why the American Coffee Association version of the vacuum brewer that created has declared the new Santos «The www.bodum.com a sensation Best Brewing Equipment of when it arrived in the the Year» – it is fifties. Along with everything else indeed, morning that Santos learned since the fifties, after morning, the most perfect cup of coffee you ever tasted. Instead of staring at the milk carton, by the way, you might as well think about one of the first things you’ll appreciate is this: how well you relate to Bodum’s it’s now got a programmable timer. So while philosophy: good design doesn’t have your thoughts slowly float up from the nebulous to be expensive. Well, just a depths, the smell of the best freshly brewed suggestion. And here’s coffee will take you by your nose, tickle your even more food for taste buds and steer you out of thought: the new 2 coffee your sheets and Santos now comes straight into the in two sizes: a 55 kitchen. By now oz./12 cup model and a 25 oz./6 the Santos has cup model (no timer, no warm- brewed any- keeping element). Both sizes where from 6 to come in a see-through blue, orange 12 cups of coffee, or clear version. Oh, and you can however many you’ve told it to make also get the smaller model in see- the night before. The water in the pot will have through gray. And hey, you might as well enjoy been heated by an electric-powered, thickfilmed, stainless heating get up five minutes early tomorrow 4 element, and the evaporating steam will have generated the morning and see Santos at work. pressure for the water to rise to the funnel and through the funnel Fabulous looks deserve to be wat- tube, where it will have met the ground coffee beans. After four ched. Oh, come on, it’s only one 2002/2003 minutes of brewing away in the ideal temperature of 201°, the heating single morning and it will be so element will have switched off and the vacuum in the jug will have much fun to watch the spectacle. sucked the liquid coffee down through the filter. That’s where you You can do it. ZP0205 PRINTED IN GERMANY www.bodum.com «I have a clear vision: I want excellent design to be affordable for everyone. I genuinely believe that good design doesn’t have to be expensive. The products in this catalogue are the manifestation of this belief – they are highly practical and of simple beauty. A lot of them have more than one use. That’s actually what I enjoy most – being able to enhance the usability of a product through excellent design. The Bodum company stores have become somewhat of a laboratory, where our products are seen the way they truly are. The windows showcasing our designs – as well as our fair prices – attract people to enter the stores. The stores are where we get the real opportu- nity to hear honest opinions about every single facet of our products. A lot of times we discover new ideas for existing products – and products to be developed in the future – from listening very closely to what our customers think. We gather all this information and work it into both new and existing designs for world- wide release. In each of our Bodum stores we’ve set up a little coffee bar where we show how our coffee and tea makers work. The difference between the Bodum way of brewing versus any other method can be experienced first hand. Or first taste bud, for that matter. And last but not least – we offer an exquisite selection of coffees and teas. Please feel free to come to Bodum and taste for yourself.» Jørgen Bodum CONTENTS 4–29 COFFEE 30–49 TEA 50–71 TABLETOP 72 – 77 FUSION 78 – 95 KITCHEN 96–105 ELECTRIC 106 – 109 BARBECUE 110 – 117 WOOD COFFEE «Black as the devil, hot as hell, pure as an angel, sweet as love.» That’s how Talleyrand, the 18th century French diplomat, described his concept of good coffee. Coffee makes us think, talk, read, write, and pursue a host of other mental activities. The Turks even called their cafés «schools of the wise». And in 17th century England coffee houses were referred to as «penny universities». Whether you like your morning coffee in a café or at home, nothing beats jump-starting your day with the perfect cup of coffee. For each 1.25 dl/4 oz of Pour hot water into the Hold the pot handle Turn the lid to open water put 1 rounded pot. Leave a minimum of firmly with the spout the pour spout and tablespoon or 1 BODUM® 2.5 cm/1 inch of space turned away from you, then pour coffee. scoop of coarse ground at the top. Stir the brew then using just the coffee into the pot. with a plastic spoon. weight of your hand, apply slight pressure on top of the knob to lower the plunger straight down into 123the pot. 4 EILEEN EILEEN coffee glass coffee glass 1299 1297 6 EILEEN coffee maker 0.35 l/12 oz 1293 EILEEN coffee maker 0.5 l/17 oz 1294 EILEEN EILEEN EILEEN coffee maker coffee maker coffee maker 0.8 l/27 oz 1.0 l/34 oz 1.5 l/51 oz 1296 1298 1292 7 MELIOR coffee maker 0.35 l/12 oz 103 MELIOR MELIOR MELIOR coffee maker coffee maker coffee maker 0.5 l/17 oz 1.0 l/34 oz 1.5 l/51 oz 104 108 112 8 TRAVEL MUG TRAVEL MUG TRAVEL PRESS vacuum mug stainless steel vacuum mug stainless steel vacuum coffee maker 1402 0.35 l/12 oz 1404 0.35 l/12 oz stainless steel 0.47 l/16 oz 1412 0.47 l/16 oz 1414 0.47 l/16 oz 1521 10 TRAVEL FLASK vacuum flask stainless steel 0.5 l/17 oz 1606 11 TRAVEL MUG TRAVEL PRESS mug with lid coffee maker 0.47 l/16 oz 0.47 l/16 oz 1401 1501 12 After removing the cap Pour a little water just Wait 4 minutes to Open the spout to add & plunger, put coarse off the boil into the ensure full flavour milk and sugar to your ground coffee into the Travel Press and wait extraction. personal taste. Stir the Travel Press. a few seconds before coffee. filling up to 3 cm/1 inch Make sure the spout is Bodum recommends from the top. closed. Secure the cap 1 tablespoon of coffee onto the Travel Press by for each 1.25/4 oz of Stir the brew. moving it in the clock- water. wise direction. Hold the Travel Press firmly, and carefully 123depress the plunger. 4 MINI TRAVEL MUG MINI TRAVEL PRESS THERMIA mug with lid coffee maker double wall coffee and tea press 0.25 l/8 oz 0.25 l/8 oz 1.0 l/34 oz 1201 1301 1608 13 KENYA coffee mug 1795 KENYA FILTRE BELGIQUE SET coffee maker cup with filtre belgique 0.35 l/12 oz K1791 1783 KENYA KENYA KENYA coffee maker coffee maker coffee maker 0.5 l/17 oz 1.0 l/34 oz 1.5 l/51 oz 1784 1788 1792 14 15 BRAZIL BRAZIL BRAZIL coffee maker coffee maker coffee maker 0.35 l/12 oz 1.0 l/34 oz 1.5 l/51 oz 1543 1548 1552 16 BISTRO NOUVEAU BISTRO NOUVEAU BISTRO NOUVEAU coffee maker coffee maker coffee maker 0.35 l/12 oz 1.0 l/34 oz 1.5 l/51 oz 1573 1578 1582 BISTRO NOUVEAU BISTRO NOUVEAU BISTRO SUGAR & CREAMER coffee glass large coffee glass small sugar and creamer set 3512 3502 4012 BISTRO VACUUM LATTEO LATTEO vacuum flask milk frother small milk frother 1.0 l/34 oz 1363 1366 1601 17 18 SANTOS vacuum coffee maker set 1218 AËRIUS AËRIUS SANTOS milk frother small milk frother vacuum coffee maker 1463 1466 1208 19 COLUMBIA COLUMBIA COLUMBIA double wall coffee maker double wall coffee maker double wall coffee maker stainless steel 0.35 l/12 oz stainless steel 1.0 l/34 oz stainless steel 1.5 l/51 oz 1303 1308 1312 20 For each 1.25 dl/4 oz of Pour hot water into the Hold the pot handle fir- Turn the lid to open water put 1 rounded pot. Leave a minimum of mly with the spout tur- the pour spout and then tablespoon or 1 BODUM® 2.5 cm/1 inch of space ned away from you, then pour coffee. scoop of coarse ground at the top. Stir the brew using just the weight of coffee into the pot. wit a plastic spoon. your hand, apply slight pressure on top of the knob to lower the plun- ger straight down into 123the pot. 4 COLUMBIA COLUMBIA double wall flask sugar and creamer set stainless steel stainless steel 1.0 l/34 oz K1305 1311 21 CHAMBORD SUGAR & CREAMER sugar and creamer set 4922 CHAMBORD CHAMBORD CLASSIC coffee glass coffee glass storage jar 4932 4942 8100 CHAMBORD CHAMBORD CHAMBORD coffee glass coffee glass coffee maker 4902 4912 0.35 l/12 oz 1923 22 CHAMBORD CHAMBORD CHAMBORD coffee maker coffee maker coffee maker 0.5 l/17 oz 1.0 l/34 oz 1.5 l/51 oz 1924 1928 1932 23 BISTRO SPOON spoon 2806 14 cm/5.5 inch 2816 20 cm/8 inch 24 PICCOLO PASSIONE MEZZO PASSIONE GRANDE PASSIONE espresso cup with coffee cup with jumbo cup with inox saucer inox saucer inox saucer 5713 5715 5718 25 CALORIUS OSIRIS OTTONI water kettle water kettle water kettle 2.5 l/85 oz 2.0 l/68 oz 2.0 l/68 oz 5056-581 5010 5020 26 Fill the frother to the Insert the plunger Hold the frother with Remove the lid and plun- fill line with cold skim- into the frother carafe one hand.
Recommended publications
  • Home + Housewares Guide in an Industry That Changes Daily, It’S Hard to Keep
    2019 Pre-Show Edition home + housewares Guide In an industry that changes daily, it’s hard to keep current. The International Home + Housewares Show is the perfect opportunity to get up-to-date: every year close to 60,000 of the world’s most important professionals gather to do business in Chicago. march 2 - 5 Register for badges: www.housewares.org Show Expos . 2-7 City of Chicago . 14-17 Educational Programs . 8-9 Show Planning . 18 Show Destinations . 10-11 Registration Information . 19 Show Events . 12-13 Welcome to Chicago . 20 Show Expos dine + décor Fashion-forward, innovative homegoods • cook + bakeware • tabletop, kitchen for the kitchen and dining room essentials + accents • gift • home décor The 2018 International Home + Housewares Show was a fantastic experience. I would recommend this to anyone in the business. It SOUTH HALL created an amazing atmosphere to network, engage, learn and grow your business. Excellent turnout with a good list of speakers that will benefit every aspect of retailing, and of course, well curated vendors! Exhibitors include: Regina Bonoan, Merchandising Group Manager cook + bakeware Make Room and More (SSI) All-Clad | BergHOFF International | Philippines Chantal Corp. | Corelle Brands | Cristel | CucinaPro | Cuisipro | De Buyer | Fissler | Groupe SEB | Jean Dubost | KRUPS | Search for all Exhibitors and Brands on L'Atelier Du Vin | Lagostina | Le Creuset | Housewares Connect 365 at Lodge Mfg. | Meyer | Nordic Ware | www.housewares.org/housewaresconnect365 Paderno World Cuisine | Rösle | Scanpan |
    [Show full text]
  • An Essential Coffee & Hot Beverage Presentation Guide
    AN ESSENTIAL COFFEE & HOT BEVERAGE PRESENTATION GUIDE *See inside for example percentage sales from the Gentlemen Baristas % If the boom in specialty coffee tells us anything, it’s that customers are demanding a better-quality cup of coffee wherever they’re purchasing it. Never has the coffee-loving consumer been more interested in the origin of the green beans that go in to their beloved espresso or which cows supplied the expertly steamed, lightly textured milk that makes up their flat white. There is now a huge emphasis on the training of baristas, the upkeep of the coffee equipment and the crockery / glassware in which tea, coffee and chocolate is served. Serving good coffee in well-chosen crockery from an easy to decipher menu is a no brainer. The margins are good and if you’re able to convince a jolly decent chap / chappette that you are the go-to shop, they’ll come back again and again giving you regular cash in the till / contactless payments. Throughout this document, we’ll try and guide you through the difficult decisions of which hot drinks to serve and in exactly which cups regardless of whether you are a new business or have been trading for several years. When Espresso bars popped up in London through the 1950’s, coffee in the UK changed forever. An intense flavour with characteristics dependent on the origin and roast of the coffee, Espresso is a short drink usually served in a 3 - 4oz cup / glass. Italian in origin, it is the base to most drinks on the menu.
    [Show full text]
  • Starbucks Amanda Albert People, Places and Environment October 11, 2012
    Starbucks Amanda Albert People, Places and Environment October 11, 2012 Since 1971 Starbucks has been more than just a cup of coffee. Holding the title for America’s largest global coffee company, with shops in over 60 countries, Starbucks brings the old Italian coffeehouse tradition into modern light. The invigorating smells of the world’s highest quality coffee beans, state of the art espresso machinery, and the social café atmosphere of all Starbucks’ coffeehouses set the backdrop for the extraordinary customer experience that is cherished by loyal customers. CEO of the coffee shop empire, Howard Shultz, believes Starbucks is rekindling America’s love affair with coffee. Gaining entry into Forbes Top 100 Businesses, Starbucks earned its spot with their powerful combination of marketing and branding techniques that lure potential customers, but the secret ingredient to their success is the creation of their unique customer experience blend, the Starbucks environment, which has ultimately driven them to the top along with Starbucks’ numerous diehard loyal customers. Starbucks’ success also feeds off the company’s culture it has created. Starbucks’ culture is organized with an internal focus, where it concerns itself with their own first, its supplier, employees and customers, like a family. The company’s culture is also built with flexibility, which allows for innovation and adaptation to change, imperative to Starbuck’s sustainability goals. The world-famous coffeehouse chain is about more than just a cup of coffee. Besides making that marvelous cup of coffee, Starbucks has created human interactions with their café’s ambiance, as well as sparked community involvement, while also celebrating cultural diversity around the world.
    [Show full text]
  • Coffee Makers
    from the soul of slow coffee collection 2017 2017 will go slow “The appreciation of Slow Coffee has never been greater than it is today. In fact, it is the heart and soul of everything we’ve been doing since the 1950s, where my father – Peter Bodum – introduced our first vacuum coffee maker. And here on the brink of 2017, we’re excited to introduce e-PEBO: a fully automatic vacuum/siphon coffee maker that brings out the best in your preferred coffee beans. Brewing coffee with an e-PEBO: 1. Use cold water fresh from the tap. 2. Grind those flavorsome coffee beans right before brewing. 3. Turn on your e-PEBO and watch the miracle unfold. It looks like a science experiment, and that is no coincidence. Because this brewing method was invented in 1756 by a French chemist who needed a strong cup of steaming hot coffee while he was working. BODUM’s passion for good coffee is shared by coffee lovers across the world under the slogan: Make Taste, Not Waste. No paper filters. No capsules. Nothing disposable. In 2017 we will also launch a wide range of other new products, such as our new bar-line, mugs and electrical kitchen tools. Take your time and relax with a nice cup of coffee while you browse through this catalog.” 5 BODUM®’s Portuguesa 11 Coffee 12 Coffee Maker Comparison Chart 13 Coffee Brewing Methods 18 Coffee-House Style Drinks 34 Parts of The French Press Coffee Maker 35 Guide to Spare Beakers and Filter Parts 53 Tea 54 Tea Brewing Methods 56 Tea Presses and Teapots Comparison Chart 57 Parts of The Tea Press 58 Varieties of Tea 75 Cork Line 89 Drinkware 105 Kitchen 119 Grill 127 e-BODUM® 147 BODUM® Stores and Shop-In-Shops 150 BODUM® Offices BODUM® Portuguesa BODUM AG is responsible for the manufacturing and distribution of BODUM products worldwide.
    [Show full text]
  • Economics a Advanced Paper 3: Microeconomics and Macroeconomics
    Write your name here Surname Other names Pearson Edexcel Centre Number Candidate Number Level 3 GCE Economics A Advanced Paper 3: Microeconomics and Macroeconomics Friday 15 June 2018 – Morning Paper Reference Time: 2 hours 9EC0/03 You do not need any other materials. Total Marks Instructions • Use black ink or ball-point pen. • Fill in the boxes at the top of this page with your name, centre number and candidate number. • There are two sections in this question paper. • In Section A, answer all questions 1(a) to 1(c) and one question from 1(d) or 1(e). • In Section B, answer all questions 2(a) to 2(c) and one question from 2(d) or 2(e). • Answer the questions in the spaces provided – there may be more space than you need. Information • The total mark for this paper is 100. • The marks for each question are shown in brackets – use this as a guide as to how much time to spend on each question. • Calculators may be used. Advice • Read each question carefully before you start to answer it. • Check your answers if you have time at the end. Turn over P52317A ©2018 Pearson Education Ltd. *P52317A0136* 1/1/1/1/1/1/1 SECTION A Read Figures 1 to 3 and the following extracts (A, B and C) before answering Question 1. Answer ALL Questions 1(a) to 1(c), and EITHER Question 1(d) OR 1(e). Write your answers in the spaces provided. You are advised to spend 1 hour on this section. Question 1 Branded coffee shops Figure 1: Market share of UK branded coffee shops, 2015, percentages Others Costa Coffee 29% 31% Pret a Manger 5% Morrisons Starbucks 6% 13%
    [Show full text]
  • GCQRI-Lit Review
    Draft Copy FACTORS INFLUENCING CUP QUALITY IN COFFEE Photo Courtesy of SPREAD, Rwanda Prepared for the Global Coffee Quality Research Initiative Brian Howard Global Coffee Quality Research Initiative Review 1 Draft Copy quality on a number of levels. At the ex‐ FACTORS IN- porter or importer level coffee quality is linked to bean size, number of defects, FLUENCING CUP regularity of provisioning, tonnage avail‐ able, and physical characteristics. At the QUALITY IN roaster level coffee quality depends on moisture content, characteristic stability, COFFEE origin, organoleptic (taste and smell) quali‐ ties and biochemical compounds. At the consumer level coffee quality is about taste and lavor, effects on health and alertness, Introduction geographical origin, and environmental and sociological considerations. At every link in the supply chain there is the consid‐ eration of price. In 2004 the International Organization for Standardization (IOS) de‐ ined a standard for green coffee quality which entails defects, moisture content, size, and some chemical compounds of beans as well as standardization of prepa‐ ration of a sample from which to perform cup tasting. According to Bertrand, Arabica coffee production makes up 70% of the world total. Consequently this review will deal mainly with C. Arabica with a few no‐ Photo Courtesy SPREAD Rwanda table exceptions in the sections on genetics Cup quality in coffee is affected by a great and crossbreeding for disease resistance. number of factors; agronomic, genetic and production related. In this review the author seeks to summarize the major ind‐ Agronomy: ings of the research that has been con‐ ducted that is speciically related to cup quality and how it is affected by the envi‐ Soil Nutrition ronment in which the coffee tree is grown, the genetic makeup of the coffee plant itself Coffee can be cultivated on a wide variety and the manner in which coffee is prepared of soil types, provided these are at least 2 for consumption.
    [Show full text]
  • Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom
    Gourmet Coffees, Teas, Refreshments, Healthy Snacks, & Breakroom Supplies On the hunt for breakroom services that won’t break the bank? We’ll save you. Coffee Solutions • Best in pod, k-cup, ground, and whole bean Program Highlights coffee • Free filter changes on all machines • Name brands like Starbucks, Green Mountain, Dunkin Donuts, Peets, and more • Free maintenance on all machines • Wide variety of roasts and blends available to • No contracts satisfy the tastes and budgets of any office • Free, next-day delivery available for all coffee • No installation charges supplies and condiment orders Brewing Options • Equipment programs tailored to the needs of your organization • Brewers available for loan or lease — a cost-effective way to service your breakroom • Free maintenance on all loaned or leased equipment by experienced Supply Room technicians Water Service • With point-of-use and five-gallon jug coolers and cases of bottled water we can service any office • Bottled water straight from Berkeley Springs, West Virginia • Point-of-use water coolers installed with quality particulate water filters • Free cleanings, maintenance, and filter exchanges by experienced Supply Room technicians Breakroom Supplies • Complete any breakroom with cutlery, dishware, and snacks • An assortment of beverages available including sodas, tea, hot chocolate, sparkling water, bottled water, and more • Recycled supplies to support your green initiatives 2 On the hunt for breakroom services that won’t break the bank? TABLE OF CONTENTS Guide to Brewing Key
    [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]
  • Bean to Cup COFFEE QUEEN
    ”...WITH A PASSION FOR COFFEE” User manual Bean to cup COFFEE QUEEN U / GB ............................................................................... Rev. 071122 ............................................................................... 1. Table (list) of contents. 1. Table of contents sid. 2 2. General 3 3. Overview of components front 4 3. Overview of components mixing system 5 3. Overview of components door, grinder 6 4. SERVICE: Installation and start Place the brewer 7-9 Connections: Electricity/Water Starting up machine Fill canisters with ingredients Fill bean container with coffee beans 5. Operation Brewing of coffee in cup, chocolate,, 10 Brewing of jug 11 6. Cleaning program Automatic cleaning of brew mechanism, mixing bowl 12-13 Automatic cleaning of mixing bowls 14 Automatic cleaning of In/Outlet valves 15 Rotate brew mechanism without water or ingredients 16 7. Weekly cleaning dismantle mixer system 17 wash these parts 17 assemble mixer system 18 8. Cleaning and maintenance Outward cleaning and when needed 19 Cleaning, grinder 20-21 Cleaning and dismantling of coffee filter 22 9. Cup counter and Easy access 23 10. Safety functions 24 11. Failure messages 24 12. Storage / Transport. 24 13. Dimension sketch 25 14. Circuit diagram. 26 15. Installation of coin mechanism 27 2. 2. General. Bean to cup We congratulate to your choice of a Coffee Queen Bean to cup. Please read this manual before you take the machine into operation for the first time. The manual contains important instructions for a safe and proper use of
    [Show full text]
  • The First Ico World Coffee Conference
    THE FIRST ICO WORLD COFFEE CONFERENCE 17 - 19 May 2001 REPORT OF THE PROCEEDINGS INTERNATIONAL COFFEE ORGANIZATION The first World Coffee Conference was organized by the International Coffee Organization at the Hilton Park Lane Hotel, London, from 17 to 19 May 2001, in cooperation with F.O. Licht, and under the supervision of the Chairman, Mr. Jorge Cárdenas of the Federación Nacional de Cafeteros de Colombia. International Coffee Organization Federación Nacional de Cafeteros de Colombia 22 Berners Street Apartado Aéreo 57534 London W1T 3DD Santafe de Bogotá D.C. 2 England Colombia Tel.: +44 (0) 20 7580 8591 Tel.: +57 1 345 1088 Fax: +44 (0) 20 7580 6129 Fax: +57 1 217 1021 Email: [email protected] Email: [email protected] www.ico.org www.cafedecolombia.com Sponsors Exhibitors Diamond Sponsor and ABN Amro Host of the Welcome Cocktail Reception Atlas Stord Cafés do Brasil CAB International F.O. Licht Gold Sponsor and IACO Luncheon Host on Friday 18 May Kraft Neumann Kaffee Gruppe LIFFE Nestlé Gold Sponsor and OAMCAF Luncheon Host on Saturday 19 May Sortex Banco Alemán Platina Tokyo Grain Exchange Silver Sponsor and Coffee Break Sponsor on Friday 18 May Nestlé Silver Sponsor and Coffee Break Sponsor on Saturday 19 May Tchibo Supporting organizations Café de Colombia Fococafé This report has been prepared by Mr. Surendra Kotecha,Coffee Quality and Marketing Consultant, and the Documents Unit of the Organization. © International Coffee Organization, 2002 CONTENTS Page Foreword..............................................................................................................................................
    [Show full text]
  • Good Design 2011 Awarded Product Designs and Graphics and Packaging
    GOOD DESIGN 2011 AWARDED PRODUCT DESIGNS AND GRAPHICS AND PACKAGING THE CHICAGO ATHENAEUM: MUSEUM OF ARCHITECTURE AND DESIGN THE EUROPEAN CENTRE FOR ARCHITECTURE ART DESIGN AND URBAN STUDIES ELECTRONICS 2011 Toshiba Portable DVD Player SD-P75SB/SD-P75SR/SD-P75DTW, 2009-2010 Designers: Takashi Suzuki, Visual Product Design Group, Tokyo, Japan Manufacturer: Toshiba Corporation, Tokyo, Japan Etón TurbuDyne Series Emergency Products, 2011 Designers: Dan Harden, Hiro Teranishi, and Sam Benavidez, Whipsaw, Inc., San Jose, California, USA Manufacturer: Etón Corporation, Palo Alto, California, USA Etón Soulra XL Solar-Powered iPod/i Phone Stereo, 2009 Designers: Dan Harden, Hiro Teranishi, and Sam Benavidez, Whipsaw, Inc., San Jose, California, USA Manufacturer: Etón Corporation, Palo Alto, Calfornia, USA Deutsche Telecom Media Receiver 303, 2010 Designers: Dominic Flik, Deutsche Telekom AG., Bonn, Germany Manufacturer: Deutsche Telekom AG., Bonn, Germany RØDE VideoMic Pro, 2010-2012 Designers: Peter Cooper, RØDE Microphones, Silverwater, New South Wales, Australia Manufacturer: RØDE Microphones, Silverwater, New South Wales, Australia Tangent Fjord by Jacob Jensen, 2010-2011 Designers: Timothy Jacob Jensen, Jacob Jensen Design, Højslev, Denmark Manufacturer: Tangent A/S., Aulum, Denmark Deutsche Telekom Programm Manager, 2010-2011 Designers: Caroline Seifert and Peter Respondek, Deutsche Telekom AG., Bonn, Germany Manufacturer: Deutsche Telekom AG, Bonn, Germany . Hewlett-Packard Envy 100 Printer, 2009-2010 Designers: Joshua Maruska, Benoit
    [Show full text]
  • Listing of Transactions by State Location
    June 1991 - 119- APPENDIX c LISTING OF INVESTMENT TRANSACTIONS BY STATE LOCATION Digitized for FRASER http://fraser.stlouisfed.org/ Federal Reserve Bank of St. Louis June 1991 Digitized for FRASER http://fraser.stlouisfed.org/ Federal Reserve Bank of St. Louis June 1991 1989 FOREIGN DIRECT INVESTMENTS ,COMPLETED,BY STATE TS US FIRM NAME SIC FOREIGN INVESTOR NA TY VALUE AK KLUKWAN/SICOF JOINT VENTURE 5099 PRC, GOVERNMENT OF THE CH JV AK PHILLIPS PETROLEUM CO JOINT VENTURE 1311 REPUBLIC OF CHINA, GOVERNMENT OF TW JV 3s!o AK SEACREST INC'S PLANT 2092 TOYO MENKA KAISHA LTD JA AM 1.8 AK TEXAS EASTERN CORP'S OIL/GAS ASSETS 1311 IMPERIAL CHEMICAL INDUSTRIES PLC UK AM 88.3 AL GOLD STAR OF AMERICA INC 3695 GOLD STAR CO LTD KS PE AL HITACHI SEIKI CO 3541 HITACHI SEIKI CO LTD JA NP AL JVC MAGNETICS AMERICA INC 3577 MATSUSHITA ELECTRIC IND CO LTD JA PE 7.7 AL NIHON DEN-NETSU KEIKI CO 5084 NIHON DENNETSU KEIKI CO LTD JA OT AL SOUTHERN TOOL INC 3325 TRIPLEX LLOYD PLC UK AM AR ENVIRONMENTAL SYSTEMS CO 4953 BRAMBLE INDUSTRIES LTD AS AM 30.0 AR RAZORBACK STEEL CORP 3312 SUMITOMO CORP ET AL JA AM 20.0 AR TREFIL ARBED 2296 ARBED SA LU NP 70.0 AR WEYERHAEUSER CO'S GYPSUM WALLBOARD DV 3275 BORAL LTD AS AM AZ INTERMARK GAMING INTL INC 3999 LEISURE INVESTMENTS PLC UK ET 2.’6 AZ PARK PLACE (PARCEL OF LAND) **** MITSUI GROUP JA RE 3.6 AZ RAMADA INC. 7011 NEW WORLD DEVELOPMENT CO.
    [Show full text]