2

April 27, 2014 Seattle, Wash.

Issue No. 4

Morning Cup
Your Daily Pick-Me-Up of SCAA Event News
All Too Soon, the Last Day of #SCAA2014 Has Dawned
Today Is the Last Chance to Maximize Your Event Participation

The

ts time to explore every last corner of the Exhibit Hall, be dazzled by every new innovation, take in every learning experience, taste as many cups as possible, and cheer on the competitors in the U.S. Coee Championships (USCC) Arena.

Indeed, today is your last chance to soak up Skill Building Workshops and lectures by SCAA instructors and presenters. The last chance to learn, laugh and bond with the broader family of coee people, before heading home to share what youve learned with the family at home. Not to be missed: The nal exciting rounds of competition in the USCC Arena today, just before the winners are announced later this afternoon. And you wont be seeing these competitions next year, as the U.S. Championships will be held prior to The Event, so SCAA can host the World Barista Championships at the 2015 Event in Seattle. Soon it will be time for SCAA to thank its many volunteers, who made it all possible, and to self-assess how they did with this years Sustainability Initiativeand how they can do better next year.

If there is a theme to sum up The Event, no matter from an exhibitor, volunteer, attendee or competitors point of view, it is that we are all here to teach and to learn. The Morning Cup spoke to representatives from all industry categories, to hear thoughts and impressions of their Event experience and well leave you with their words. Donnie Morrison, De Cafe Baristas, Monterey Park, Calif., a U.S. Latte Art Championship competitor: Im so glad the community is nally starting to witness the importance of latte art as part of what we do. Let me give you a quick story. Two weeks ago I was working at the cafe. An older woman came in with an
continued on pg 2

Sunday, April 27, 2014 | The MC 1

Continuation of cover story

Pete Licata

Todays Events
8 a.m. - 1:30 p.m. Expo Registration Open 9 a.m. 12 p.m. Roasters Guild Roasters Choice Competition 9 a.m. - 1 p.m. Skill Building Workshops 10 a.m. - 1:45 p.m. United States Barista Championship Finals 10 a.m. - 1:45 p.m. United States Brewers Cup Championship Finals

Peru Gearing up for 2015, Seattle

10:30 - 11:45 a.m. Lectures 11 a.m. 4 p.m. Exhibit Hall Open 1:45 - 2:30 p.m. Barista All-Stars by World Coee Events 2:30 p.m. United States Coee Championships Winners Announcement 7 p.m. The BGA Party, hosted by Dalla Corte Trinity Night Club Everyone Invited, Must Be 21 or Older

While many of us have had the opportunity to see Pete Licata, the 2013 World Barista Champion, work his magic in competition via video, at Regionals, or at the United States Barista Championship, how many can say theyve seen a World Barista Championship live and in person? At next years SCAA Event, we will have the opportunity to see just that. All the top baristas from around the world will converge on Seattle in April 2015 to battle it out on the stageonly this time it wont be the USCC Arena, it will be the World Barista Championship! U.S. Championships will take place prior to the 2015 Event in Seattle, to accommodate. Of note: Its not too early to re-sign up for next years Event, there is a Re-Sign booth on the Skybridge Cafe, where SCAA sta will be happy to help you.

elderly woman. She said, We saw pictures on your Yelp page, and I brought my momits her 90th birthday. I smiled and I said, Have a seat, Ill be right out. I steamed the milk, and I free-poured a 90 with an exclamation point. The woman started crying. Im getting emotional talking about it. That was the moment that denes the power that we have in latte art to change peoples opinions and views about coee. We can take a person from second-wave coee and ip them to what we do immediately, just by showing them something pretty. Steve Karvunis, international project manager, Asia-Pacic, Bunn-O-Matic, Springeld, Ill., an exhibitor: Its great to learn how people perceive the coees. For Bunn-O-Matic especially, the interest in the drip coees vs. the traditional espressos. Its very interesting to teach people that coee is as complex as wine. And when you understand it, you can change the parameters and actually taste the dierences. It really is exciting for us as a company to enable people to learn and experience through their taste buds how dierent coee can be and how to extract the avor from it. Eric Gould, help desk analyst, Starbucks, Seattle, Wash., an App Squad volunteer: Im just amazed at all these dierent technologies, and all the vendors there are, and dierent techniques. I do work for Starbucks, so I should know more about this, and Im here to learn as much as I can. I didnt know about the avor wheel, which I was learning about from Steve here at Bunn-O-Matic, and that it was so indepth, so thats really cool. Nancy Montgomery, owner, Columbia River Coee Roasters, Astoria, Ore., an attendee: For me, just to be able to glean from so many dierent facets of the industry, from seed to cup. I was just in a talk about roasting, hearing very well-established, very experienced roasters talk about the complexity and the variables that the roast can lend to the same bean from the same country. Im just absorbing and absorbing. See you next year, again in Seattle, April 912, 2015, for The Specialty Coee Event of the Year.

2 The MC | Sunday, April 27, 2014

EVENT CHATTER

What Was the Best Coffee Experience You Had This Week at The Event?
Hearing a story that Cody Kinart told me. He was working at Symposium and brewing a coee, and explaining the avors and texture and how it was this beautiful bright coee with notes of this and that. And the woman holding the cup looked at him and said, Do you think so? And it turned out she was the producerit was her coee that he had just been raving about and brewing at Symposium. He was amazed at how gracious she was, and he was like, Oh my god, I just made coee for the person who grew the coee! So I would say, that story was my favorite part so far. Hilary Sta, marketing and communications coordinator, World Coee Events, Los Angeles

For me, I havent had as much coee as I should, but I had a really nice cupping with Olam Specialty Coee yesterday, of Indonesian coee, which I enjoyed. Cheryl Kingan, coee buyer, Cafe Grumpy, New York I just had a great shot of Verve; theres an El Salvador served by Chris Baca, which I shared with my former boss, Colby [Barr]. Matthew P. Williams, currently unaliated

I have several. The best thing is to see so many countries that have been participatingthat has been the best for me. Manuel Inestroza, coee grower, Cohorsil, Siguatepeque, Honduras

We went to Starbucks to cup dierent coeesone was from Ethiopia, which was the SCAA winner last year. Quite dierent and unique. Musa Sharon Chauke, managing director, Chalk Sisters Roasters, Johannesburg, South Africa

The atmosphere is really great. This is a rst time for me. This competitions and all the new stu, products. I want to get an espresso machine, a new Slayer, Orinocoall that stu. Yuki Kamado, founder, Breakbeats Coee, Akita, Japan That reaction when people get a cup o our machine for the rst time, its really fantastic to see. It makes all the hard work you put in feel like its been worth it. Adam Mangold, lead engineer, Alpha Dominche, Salt Lake City, Utah

Exhibitor, Sponsor & Industry News

The Third Wave of Fair Trade

While theres a coee Third Wave, theres also a fair trade Third Wavea revolution, breaking paradigms, turning things upside down. Do you want to surf this new wave? Learn more about the Small Producers Symbol. The Small Producers Symbol (SPP) is the rst and only fair trade system in the world created and directed by the small organized producers themselves. This initiative has succeeded in opening its own space, voice and face to conscious consumers, with support from fair trade, caring and sustainable companies and organizations. This seal freshens up fair trade, to focus exclusively on small producers democratically and organizedand an alternative market, where there is no law of the strongest, but room for everyone. The SPP promotes quality and tasty, healthy, supportive products. It is guaranteed by independent certication bodies. Visit the SPP booth, No. 12128, to get involved in this great movement, supported by the Organized Small Producers Foundation (FUNDEPPO).

BGA Cafe Schedule for Today

8:30 11:30 a.m. Hidden House Coee Roasters 11:30 a.m. - 3 p.m. Square One Coee

ine Caffe
red Beans te Cove Espresso Chocola The Anywhere, Any time Coffee Break
An Upscale Crunchy Treat!

www.caffeinecrunch.com/(478)825-3440
Sunday, April 27, 2014 | The MC 3

SCAA Honors 2014 Recognition Award Recipients

ach year, SCAA honors outstanding achievements in the specialty coee industry and unique contributions to the association. These leaders have made contributions to the industry, resulting in the development and promotion of coee excellence and sustainability. The SCAAs Recognition Awards are selected by a panel from the SCAA Past Presidents Council, with the exception of the Sustainability Award, which is selected by SCAAs Sustainability Council. The 2014 Recognition

Robert P. Stiller School of Business at Champlain College in Vermont and the establishment of a permanent endowment to promote programs in positive psychology-based business and community management approaches. For this and other work, the foundation received the Association of Fundraising Professionals 2013 Award for Outstanding Foundation.

Service to the Association Trevor Corlett

Corlett is CEO and co-founder of Madcap Coee Company and currently lives in the Washington, D.C. area, heading up Madcaps expansion project. He is also currently serving as the chair of the Barista Guild of America, is an SCAA Specialized instructor, a subject matter expert in espresso for the SCAA, and an editorial advisor for Barista Magazine. Corlett has also been competing in barista competitions for a number of years, having nished in the top six in a regional consecutively for the last six years. In 2011, he nished 4th and most recently 3rd in the United States Barista Championship. When not making coee, he can be found doing Lego construction with his wife and three daughters.

Alfred Peet Passionate Cup Sunalini Menon

Sunalini Menon is a postgraduate in Food Technology from the University of Madras, India. She worked at the Coee Board of India, a Government of India Organization, from 1972 until 1995, holding positions of increasing responsibility and ultimately becoming the Director of Quality Control. In 1993, she established her own company, Coeelab Limited, in Bangalore, India. Coeelab is the rst of its kind to be established in the private sector and provides comprehensive quality related services for the Indian Coee industry. The lab is managed by women, who handle sensitive and critical steps in quality evaluation, such as green coee evaluation, roasting and tasting. Menon has more than 35 years of experience in the coee industry both within India and internationally. She is directly associated with quality and quality-related aspects of domestic and international coee and has been promoting the concept of quality in coee over many years, making presentations and conducting workshops on the subject in international conferences conducted all over the world. She has visited a large number of coee producing and consuming origins, which has helped in developing her visual and organoleptic skills in coee evaluation. Her skill in quality evaluation is respected and recognized the world over, with many producing and consuming origins seeking her expertise for an independent quality evaluation of their coees. She is not only considered as one of Asias recognized coee cuppers, but is also invited by coee origins to conduct cupping workshops; to educate coee entrepreneurs and enthusiasts on the ner nuances in the coee cup. Menon is the Quality Ombudsman of the Speciality Coee Association of India. She is a Coee Corps Volunteer of the CQI and has carried out technical training assignments on quality in Zambia, Tanzania, Kenya, Ethiopia and Uganda. Sunalini is also a Licensed Q & R grader with many awards to her credit.

Award winners are: Lifetime Achievement Robert Stiller

Bob Stiller founded Green Mountain Coee Roasters, Inc. in 1981 and served as its president, chief executive ocer and chairman of the board until 2007. He remained as chairman until 2013 when he retired from the board. Under Stillers leadership, Green Mountain made a tremendous contribution to corporate social responsibility, giving 5 percent of its pretax prots yearly to fund charitable projects and being listed as No. 1 for social responsibility in 2006 and 2007. The company was also recognized many times as a best place to work and for its nancial success, and Stiller received the Entrepreneur of the Year award from Forbes, among other personal awards. Stiller always fostered and allowed the companys actions to be guided by employee initiative, and this led to employees being truly engaged in the success of the organization. At one time, 20 percent of the organizations employees traveled to coee communities to understand rst hand their impact on the world. At Green Mountain, Stiller showed how a dedication to the employees, customers, consumers, supply-chain providers and other stakeholders could create a benecial business model that results not only in prots which were shared throughout the organizationbut also in a passion for making the world a better place. Stillers advocacy of Fair Trade has led Green Mountain to being the worlds biggest supplier of Fair Trade coee. He is also a proponent of Appreciative Inquiry for focusing on what works with engagement and solutions, and he has proven again and again that inclusive corporate culture is a business model that works. As an outgrowth of Stillers life experiences, the Stiller Family Foundation announced a major grant in 2012 to provide funding for the creation of the

Sustainability Award Congo Coffee Revival: Regenerating Communities by Linking Remote Farmers to Mainstream Markets
For this project, Twin, a UK-based ethical trading organization, set out to engage new producers in the Democratic Republic of Congo (DRC) and help them access value added markets for the rst time. Twins rst partnership was with Sopacdi, a coee cooperative in this region, which had 284 members and was in need of support, capacity building and access to international markets. Since 2008, Twin has worked to build production and export capacity for this cooperative, including coee farm rehabilitation, processing infrastructure, and business and governance capacity. Today, the cooperative has 5,200 members, including 1,450 women, and has constructed the countrys rst modern coee washing station in 40 years. Twin also partnered with the U.K. supermarket, Sainsburys, and the roaster Finlays under a Food Retail Industry Challenge Fund (FRICH), funded by the Department for International Development (DFID) and Comic Relief in 2009. The collaboration sought to bring together a wealth of industry expertise to support marginalized producers with training and new facilities to improve quality, as well as provide access to mainstream markets and product development. In 2011, Sainsburys successfully launched a DRC and Malawi blend that included Sopacdis coee. For more information on this project, visit Twin.org.uk.

The Morning Cup Goes Green with SCAA

The Specialty Coee Association of America is committed to reducing its environmental impact via both internal operations and external activities, including reducing the overall footprint of The Event and wasteand The Morning Cup is, too! The MC was printed with soy ink on 20 percent post-consumer recycled content from a local paper company. The MCs paper company also has its own managed forest that adheres to the American Tree Farm Systems standards of sustainability and forest management. And The MCs local Seattle printer has implemented numerous green initiatives at its facility. The SCAA Sustainable Events Strategy was designed by the SCAA Sustainability Council, to be in conformity with International Sustainable Event Management Standard (ISO 20121), and the APEX/ASTM Sustainable Meeting Standards.

4 The MC | Sunday, April 27, 2014

Join the Conversation.

@alyssagoch: Quality is not a niche. #SCAA2014

Heard @ SCAAs

twitter.com/SpecialtyCoffee #scaa2014

Hashtag Hub
@cafeFinca: We have had a great time here at #SCAA conference! We are grateful to those who gave us time and happy to have met the many people we did along the way! Good things are coming for all of us in the coee industry. Salud! #coee #SCAA2014 #specialtycoee #seattle #portland #fun @fontecoee: Tonight were roasting a pig just for you, #SCAA2014! Beer, wine, coee & more to celebrate a great few days of @ SpecialtyCoee #Seattle!

@shinderelli: Just perfect in every way. #design #seattle #scaa2014 #toomuchgoodnessinoneplace #potd

@stonecreekcto: Green grading fun! #SCAA2014

Roasters be breakin. We are cupping new crop Ethiopians up in 620. Come through #SCAA2014 @FairTradeUSA pic.twitter.com/7bfKjeVviv

Exhibitor, Sponsor & Industry News

Caffeine Crunch: Anywhere, Anytime Coffee Break

Cleveland Organics has created an Anywhere, Anytime Coee Break that will keep you coming back for more.

We love hearing stories from our customers, says Cleveland Organics Owner Beth Cleveland. Caeine Crunch seems to be the perfect pick-me-up on early morning or late afternoon drives. It is a favorite with travelers and moms who are sleepy and dont want to make frequent stops when traveling. We wont mention the students who are having trouble staying awake in class. Cleveland adds, Many of our restaurant customers simply use them as garnishes and oer them for sale in our unique boxes with the coee mug handle. No matter how they are consumed, our customers agree that Caeine Crunch is the perfect Anywhere, Anytime Coee Break that you dont want to miss out on! Email Beth Cleveland at Beth@clevelandorganics.com or give them a call at 478825-3440 to nd out how you can add their products to your stores.
Sunday, April 27, 2014 | The MC 5

Morn Cup
pos A Ex ition

The ing

D Your

eck-M ily Pi

Up o

f SCA

p u n i P
News

Photos by Amanda Wilson

#SCAA2014

#SCAA2
EVENT CHATTER

014

What Was the Most Exciting Discovery You Found in the Exhibit Hall?
They have Pacic Barista Almond Milk, and Im an almond milk drinker myself. I feel like, whenever you can nd really awesome milk alternatives, it pumps you up to make even better beverages for every customer. Otessa Crandell, retail training manager, Chromatic Coee, San Jose, Calif.

We got to interview Alpha Dominche, which is that kinda-automatic, not-really manual brewer. It was awesome to get an up-close-and-personal view of that. David Clark, Purista, Tacoma, Wash. All the 90+ coees everywhere! Mae Clark, Purista, Tacoma, Wash.

The most exciting thing I discovered was the rejuvenation of passion for all products in coee. Its evidenced everywhere. People are super excited about everything theyre seeing. Mike Cannon, roaster, Seattle, Wash.

The most exciting thing that pops into my mind was the acaia digital scales that connect to your iPhone. Based on what youre brewing, it collects data for a coee journal and calculates brewing time. I hadnt seen any technology like that, so I thought that was really interesting. Natalie Roth, Wide Eyed Wander, Denver, Colo.

6 The MC | Sunday, April 27, 2014

Exhibitor, Sponsor & Industry News

Meet Indonesias First-ever World Barista Championship Sensory Judge @ Remarkable Indonesia Pavilion
Born and raised in the capital city of Indonesia, Jakarta, Mira Yudhawati has been passionately involved in the coee industry since 2004. In 2009, Yudhawati successfully became a Certied Q Graderby the Coee Quality Instituteand a Certied World Coee Event Judge, which gives her the honor to be one of the sensory judges at the World Barista Championship (WBC). Yudhawati has had the chance to judge barista championships in Bangkok, Singapore, and the Philippines, and will be in Italy this June for the 2014 WBC. She is here at The SCAA Event under the Fellowship Program of the SCAA Symposium. Indonesia is very proud of her accomplishments and involvement in strengthening the coee industry around the world. According to Yudhawati, Indonesian coee has many dierent characteristics. From every region, it has dierent acidity, body, spice, avor and aroma. So when you want to taste dierent types of coee, Indonesia has it all! With the complexity and variety of coee, Indonesia continues to be the worlds top coee producer. In 2013, Indonesia was the third biggest producer, exporting close to 300,000 tons of coee to the world. In terms of the sustainability of coee in Indonesia, things have been growing the past several years. Private companies have started to prioritize growing sustainably produced coee, mostly in Sumatra. Together with the local and central government, Indonesia continues to improve and strengthen the sustainability system in every region. Attendees are invited to stop by the Remarkable Indonesia Pavilion, booth No. 12135. The booth will display impeccable coees from Sumatra, Java, Sulawesi, Bali and Papua coee. A cupping session will be held today, April 26 from 5:30 - 7:15 p.m. at the Washington State Convention Center in room No. 219. For more information, please contact: Commercial Attach of Indonesia at commercial-attache@embassyondonesia.org or Indonesian Trade Promotion Center Los Angeles at itpcla@ sbcglobal.net. Phone 213-387-7041.

See Remarkable Indonesia Pavilion, booth No. 12135.

Mira Yudhawati

Meet the Hawaiians, Savor Their Coffee

Meet Hawaiian coee growers, a native Hawaiian chief roaster, and listen to the sweet sounds of Hawaiian music by famed musician Wailau, all representing Ka`u Coee Mill from the Big Island of Hawai`is remote Ka`u District. Meet Kalikoweo Keolanui, who will share her mana`o (knowledge) on roasting Ka`u Coee grown on the slopes of Mauna Loa Volcano. Talk story with Bull and Jamie Kailiawa, who have ranked among the top in Coee of the Year competitions, for their handpicked Ka`u Coee beans grown in upland Moa`ula of Ka`u. Meet Kea Keolanui from award-winning Rainbow Falls Hilo Coee Farm. She will invite you to come to Hawai`i to visit coee lands. Listen to Wailau, who tours with Hawaiian music in Japan, the mainland and throughout Hawai`i. Witness hula by Jamie Kailiawa. Learn about many community projects of Ka`u Coee Mill, Edmund C. Olson and his Edmund C. Olson Trust. They include a hydroelectric plant to re up the coee mill and adjacent macadamia operations and to provide additional water for native gardens, with a companion eort to bring back a centuriesold water system for improved irrigation for diversied farming. Taste the brew and see Ka`u Coee Mills new products, including Ka`u Coee Singles for Keurig coee brewers, plus a full line of specialty roasts. Meet founder Edmund C. Olson and farmer Sammy Stanbro and managers John Cross and Louis Daniele. See Julia Neal and Kea Keolanui for coee origin tour arrangements to the Big Island.

Ghirardelli The Culinary Institute of America

announce a decade-long partnership &

Visit Ka`u Coee Mill booth No. 6041 and visit KauCoeeMill.com.

VISIT US AT BOOTH 15115 The Ghirardelli Chocolate Discovery Center was dedicated at The Culinary Institute of America (CIA) in Napa Valley with a ribbon cutting ceremony. The CIA demonstrated its creativity by crafting giant chocolate scissors for the celebration. They will develop many customized recipes with Ghirardelli products for both dessert and beverage applications.
For samples or information on using the Made with Ghirardelli logo, call 1.800.877.9338 or visit www.ghirardelli.com/foodservice

Sunday, April 27, 2014 | The MC 7

Exhibitor, Sponsor & Industry News

Ghirardelli Partners with the Culinary Institute of America

Ghirardelli, a leading supplier of frapp mixes, sauces, ground chocolates, cocoa powders and chocolate products to restaurants and coee shops nationwide, is embarking on an exciting partnership with The Culinary Institute of America (CIA). The Ghirardelli Chocolate Discovery Center was dedicated at the CIA in Napa Valley in early March with an unveiling and ribbon-cutting ceremony using giant chocolate scissors. In the Center, CIA students, the future chefs of America, learn the science of chocolate and explore how quality chocolate can be used in baking, pastry, culinary, and beverage settings using Ghirardellis foodservice products. The partnership will span over a decade and will elevate Ghirardellis brand awareness among chefs and baristas across the country. Ghirardelli will be working directly with the CIA to develop recipes and applications for beverages and desserts. With a broad range of beverage products, Ghirardelli just launched frapps and now oers ve frapp avors: Classic White and Double Chocolate from which countless frapps and smoothies could be crafted, two coee based avors, Mocha and White Mocha, and Frozen Hot Chocolate. The Mochas contain real Colombian coee, providing ingredient cost savings versus adding espresso or coee to base frapp mixes. For more information on Ghirardellis products, recipes and latte art videos, check out Ghirardelli.com/ foodservice. Be sure to stop by the Ghirardelli booth, No. 15115, to try tasty beverage creations and to win fun prizes.

The Culinary Institute of America and Ghirardelli Chocolate

Upcoming SCAA Educational Opportunities

8 The MC | Sunday, April 27, 2014

Exhibitor, Sponsor & Industry News

Kahwa Coffee: Indonesias Traditional Coffee at Remarkable Indonesia Pavilion

In the 1800s, when coee was rst planted in Indonesia, the local West Sumatra coee farmers found a creative way to enjoy coee by brewing the young leaves of coee called Kahwa Coee. The farmers chose only the young leaves from the altitude of around 700 meters above sea level to brew this Coee. Nowadays, the West Sumatra community drinks Kahwa Coee as part of their everyday lifefrom home brew, commercial to small Mom-and-Pop coee shops. Today, experience the Kahwa Coee at the Indonesian Pavilion at SCAA, to give you a chance to taste and experience its refreshing uniqueness. The West Sumatran farmers specically choose Robusta leaves, to brew Kahwa Coee by mildly grilling the leaves on top of low-burning coalsits a process where a bamboo stick is in the center of the leaves. After the leaves have achieved a crispness, they are placed in bamboo to allow the leaves to absorb the

fragrant bamboo aroma. Then, hot water is poured into a coconut shell. A beverage is steeped by this method; the water ltered by a ber lter. The result: a tea-like coee, mild-acidity with a hint of spice, low in caeine. What an interesting combination! Their presentation of Kahwa Coee is done with traditional coconut shellsretaining the original fresh and unique avor of this beverage. The locals also still add sprinkles of palm sugar to add some sweet taste. It is believed this beverage has anti-aging, high antioxidant properties and is known for a rejuvenating eect on its drinker. The Indonesia Pavilion wants to share this tradition of Kahwa Coee, so please stop by their SCAA booth, No. 12135, today. They are proud and excited that Kahwa Coee is newly available to the U.S market and buyers can exclusively purchase from the West Sumatra Province Plantation Oce. The Indonesian Pavilion will also have Kopi Tarik, another unique version of traditional coee brewing from Aceh, booth No. 12135. For more information, please contact the Indonesian Trade Promotion Center Chicago at itpc.chicago@itpcchicago.com or via phone at 312-640-2463, or the Indonesian Trade Promotion Center Los Angeles at itpcla@ sbcglobal.net, phone: 213-387-7041.

Morning Cup
Your Daily Pick-Me-Up of SCAA Event News

The

Executive Editors Tara Shenson Israel Serna Publisher & Editor Aaron Kiel Contributing Editors Mya Stark Lily Kubota Art Director Tiffany Howard Photographer / Reporter Amanda Wilson Production Manager John Carter Sales Dave Faust

Visit the

Sunday, April 27, 2014 | The MC 9

Exhibitor, Sponsor & Industry News

Ghirardelli Expands Its Frapp Line

Stop by the Ghirardelli Booth to Try Tasty Beverage Creations and to Win Fun Prizes
Ghirardelli has expanded its frapp line into two coee-based avors, Mocha and White Mocha, as well as a decadent Frozen Hot Cocoa. Each avor contains premium ingredients, like real Colombian coee and Ghirardelli cocoa powder. And each version is available in a convenient three-pound counter top canister, as well as bulk cases. The Mocha avors oer an excellent option for cafes looking to provide a premium real coee frapp that is both simple and cost eective to make. Both avors deliver on the decadent avor consumers expect from the Ghirardelli brand. The Frozen Hot Cocoa is an exceptional product that combines the rich avor of premium cocoa powder with the creamy, cool taste of an iced blended drink. These new avors build on Classic White and Double Chocolate, the two base frapp mixes already oered by Ghirardelli. Both avors provide an excellent foundation for adding fruit or other avorings to create your own signature beverage. All avors contain real dairy and will not separate after blending. In addition to frapp mixes, Ghirardelli has a full line of sauces and chips that can be added to any frapp to create a wide range of drinks. From caramel and chocolate sauces to high quality chocolate chips, Ghirardelli has all the ingredients necessary to create countless decadent drink options. For more information on Ghirardellis products, recipes and latte art videos, check out Ghirardelli.com/ foodservice. Be sure to stop by the Ghirardelli booth, No. 15115, to try tasty beverage creations and to win fun prizes.

Monin Announces New Dulce De Leche Sauce

Monin Gourmet Flavorings, the worlds leading provider of premium syrups and avoring products, introduces a new avor to their indulgent sauce line-up. Dulce de Leche. Monin Dulce de Leche Sauce is the perfect creamy, dairy-rich caramel avor for crafting specialty coee beverages, and it can also be used as a decadent garnish. Why this avor? Research shows that Latin American and other global inuences are driving the hottest avor trends and inuencing preferences in the United States. Additionally, a Monin-proprietary national online survey and taste tests prove that there is a high consumer intent to order this Monin avor in chain restaurants and coeehouses. New Dulce de Leche Sauce is made with the nest ingredients and natural avors. Along with Monin Dark Chocolate, Caramel, White Chocolate and Sugar Free Dark Chocolate, Dulce de Leche Sauce is Kosher and Gluten Free. All sauces are available in a 64 oz. bottle or 12 oz. squeeze bottle. Monin oers over 200 specialty syrup, sauce, pure and smoothie products designed to add avor and prot to specialty beverages. Founded in 1912 in Bourges, France and family-owned for three generations, Monin is the premier provider of avoring products for creating specialty beverages. With manufacturing facilities in three continents and distribution to more than 100 countries, Monin is recognized as the global avor leader. For more information on any Monin product, call 800-966-5225 or visit Monin.com for hundreds of avorful recipes. Visit SCAA booth No. 12101.

Continue Your Exploration of the Best Coffee in the World at Host 2015
Do you want to get in tune with the state of coee in Italy? Then dont miss Host 2015, the International Hospitality Exhibition (visit booth No. 18086 while at SCAA in Seattle to learn more about the event).
Host 2015 takes place in the year of Expo Milano 2015 (a worlds fair thats being held in Italy from May 1 to Oct. 31). And during that timeframe, a great deal of attention will focus on coee. Of course, Host 2015 will be on the leading edge of showcasing the coee industry, as it takes place just before the close of Expo Milano 2015. As an international benchmark for the coee world, Host 2015 will be staged at Fieramilano in Rho, Italy from Friday, Oct. 23 to Tuesday, Oct. 27, 2015. Host 2015 is planning to make the most of its synergies with Expo Milano 2015, where the main theme is food and Feeding the Planet, Energy for Life, and where coee will be one of the nine cluster themes (clusters will be organized around specic food chains or specic themes of interests). Another important feature of Host 2015 is its partnership with the Specialty Coee Association of Europe (SCAE). SCAEs presence at Host 2013 saw the participation of hundreds of baristas from all over the world, including longstanding coee-drinking countries like Italy, Austria, the UK, Switzerland, Germany, France, Belgium and Spain, but also other interesting markets like South Korea, China, Ireland, Qatar, Turkey, Greece, Malaysia and Russia. Host 2013 also featured the World Barista Championship (WBC) AllStars Event (including Pete Licata, Michael Phillips, Gwilym Davies and James Homan), organized by World Coee Events. The WBC AllStars involved demonstrations, performances, challenges and interviews. Another important feature at Host 2013 was Lo Bevo Ca di Qualit (I Drink Top-Quality Coee), conducted by coee expert Andrej Godina and reigning Italian coee-making champion at the time, nalist in the World Baristas Championship, Francesco Sanapo. Knowing how to recognize top-quality coee and how to combine it with food were just two of the insightful topics covered in the sessions at Host 2013, and Host 2015 plans to present an even more exciting lineup of speakers and sessions. At Host 2015, the worlds best players in the coee sector will converge, companies like Kimbo, Moka Sirs, Caf Novell, Ca Vergnano, Covim, Gruppo Cimbali, Nuova Simonelli, Rancilio Group, Sanremo and Wegaall of which will interpret the key industry trends and topics. Hosts expertise in coee will be further highlighted by complimentary and business-enhancing macro areas at the exhibition, including tea, coee bars and equipment/machines, and gelato and pastries, to create new business opportunities. For more information on attending, exhibiting or sponsoring, see Host.Fieramilano.it (@host2013 #host2015). To learn more while at SCAA in Seattle, visit booth No. 18086.

Be Protected from Mysterious Coffee Disappearances

By Paul Streett, Rekerdres & Sons Insurance
When I was young, I used to borrow my dads tools to work on the tree fort or bike ramp. Like kids tend to do, I didnt always put the tools back in their correct place. So, when my Dad would need the tools, there was usually a Kids! Come over here! The inquisition typically began with, Well, tools dont just get up and mysteriously disappear do they?! A funny question to think about years later and one that may seem easy to answer on the surfaceis: Can tools or, in our industry, coee bags, mysteriously disappear? Most marine cargo policies include theft as a covered peril, but with the provision that one can le a police report and prove the goods were stolen. However, what happens when theft cannot be proven or the police refuse to issue a report? This can be a tricky aspect of your coverage and frustrating if theres lack of proper insurance. If you cannot prove your coee was taken out of the warehouse or o the ship without your consent, you could be at out of luck and stuck eating the loss.
10 The MC | Sunday, April 27, 2014

Often times a claim will be denied because there is no evidence of tampering or theft. With the use of third-party warehouses, you have limited or no control in the receiving and devanning processes, which can increase the risk of mysterious coee disappearances. The burden to prove loss falls upon you. At Rekerdres & Sons Insurance Agency, Inc., we see the need for the merchant to be protected against these exposures. In addition to oering the highest level of customer service, we aim to provide you and your customers with this extra level of security and peace of mind. So with coee prices on the rise, who is looking after your tools? Paul Streett is an account executive at Rekerdres & Sons Insurance Agency in Dallas, Texas, for coee shippers. Call 214-520-2345 or visit Reksons.com.

Sunday, April 27, 2014 | The MC 11

For samples or information on using the Made with Ghirardelli logo, call 1.800.877.9338 or visit www.ghirardelli.com/foodservice

12 The MC | Sunday, April 27, 2014