coffee bean · taste and price points,” paul grimwood, ... coffee bean research coffee-enhanced...

Coffee Beanwww.coffee-magazine.co.uk

Issue 37

Merry Christmas & a Happy 2018 From Coffee Bean Magazine

Editor: Jay Cee [email protected]

Design: The Coffee Bean Team [email protected]

www.coffee-magazine.co.uk

Contributors: Briancee - Poet

Editorial

People Destroy Keurig Coffee Makers

Twitter goes into meltdown over

McDonald’s VERY cheeky festive coffee cups

The Great British Biscotti Co Champions National

Cappuccino Day

Well its editorial time again and Christmas is on the way and from across the pond its Nestle.

As they buy Chameleon Cold brew and Keurig, coffee machines are destroyed by a few

Then there is mcdonalds cheeky Christmas cup which sure is a real bummer said users of twitter and facebook

After that coffee grounds power London bus then a poem from brianceepoet for Christmas.

Well that’s it for this issue number thirty seven

merry Christmas and happy New year from all of us at Coffee-Bean

We will be back again in two thousand and eighteen

From Across The Pond


People Destroy Keurig Coffee Makers After Company Pulls Ads From Sean Hannity ProgramsAt least five companies, including Keurig, have said they will no longer advertise their products on Hannity’s shows following the host’s coverage of Roy Moore. The Alabama GOP Senate candidate has been accused of sexual misconduct with several teens, including a 14-year-old girl, The Washington Post reported. The angry

videos, shared thousands of times, featured hashtags like #BoycottKeurig and #KeurigSmashChallenge.

Hannity retweeted some of the Keurig destruction videos on Sunday and hinted that he was purchasing 500 coffee makers of an unnamed brand “to give away” to those who made such clips.

Nestlé USA has acquired Austin, Texas-based Chameleon Cold Brew, an RTD-focused cold brew company that has expanded its presence to stores nationwide through multiple private investments since 2010.

The financial terms of the deal have not been announced. The Chameleon acquisition comes less than two months since Nestlé acquired Blue Bottle Coffee.

“We believe the Chameleon brand is perfectly positioned to support Nestlé’s strategy for coffee, which is to have a variety of offerings in terms of format,

taste and price points,” Paul Grimwood, chairman and CEO of Nestlé USA said in a recent press release. “We believe this relationship will benefit both of us as we expand our access to the emerging cold brew category while helping Chameleon grow so that more people can enjoy its delicious, premium crafted coffee.”

Nestlé says Chameleon has grown to become the top-selling organic cold brew brand in the U.S., and one of the top three cold brew brands overall. Chameleon’s existing product offerings include single-serve

RTD bottles, concentrates and kegs. The company also launched a line of whole bean coffees earlier this year. To this point, Chameleon has contracted the services of multiple roasting partners, including Austin-based Texas Coffee Traders.

Chameleon Cold Brew products can currently be found in major retailers including Whole Foods, Target, Safeway, Albertson’s, and Bed, Bath and Beyond.

Coffee Bean Research

Nestlé Expands Portfolio with Acquisition of Chameleon Cold Brew

The design on the front of the red cup is supposed to look like a pair of mittens. But if you draw fingers on the thumb of the mitten, it instead looks like someone clasping the cheeks of their posterior, and mooning the world.

The very rude design was spotted by US author Sam Sykes who has written the Bring Down Heaven set of books and The Aeons’ Gate Book trilogy and lots of other great titles.

This was posted with fingers drawn onto the design to Twitter. Since the twitter feed, the tweet has now had 12,000 retweets and

nearly 20,000 favourites. Twitter users found the cheeky design hilarious. The McDonalds holiday cup this year sure is a real bummer this has been shared all over facebook and some of the other social networks.

Incase you are wondering where the design idea came from apparently it looks a lot like a naughty Turner Prize-nominated sculpture


Twitter goes into meltdown over McDonald’s VERY cheeky festive

coffee cups

The CEO of Costa Coffee’s parent company, Whitbread, has attributed a slowdown in the company’s growth to the rise of Third Wave sensibilities among British consumers.

Alison Brittain says that the UK coffee market is experiencing a similar transformation that has been seen in the wine market, with consumers developing a deeper appreciation for different flavours and varieties – and being prepared to pay more for them.

Costa’s like-for-like sales rose by just 0.1 per cent in the quarter ending in August, with growth of just 1.1 per cent in the previous three month period.

However Costa has managed to continue to grow overall through the opening of 108 new outlets, bringing its total number of stores in the UK to 2326.

The slowdown comes as the coffee industry in Britain faces higher costs due to unfavourable exchange rates after the slump in

the pound following the decision to leave the European Union.


Costa sales dip as UK consumers ride the Third Wave

London’s caffeine habit could soon provide an eco-friendly energy kick to its buses, including its iconic red double-decker.

Some six thousand litres of oil extracted from ground coffee waste will be added to fuel tanks of the city of London’s transport shortly, enough to power a bus for a whole year.

British startup Bio-bean, which has been developing fuel from coffee waste grounds for four years with financial and technical help from energy giant Royal Dutch Shell are the companies behind the awareness-raising campaign. 2.3 cups of coffee a day are consumed by the London population an average contributing to 200,000 tons of mineral-rich coffee waste over the course of a year, according to data compiled by the company Bio-bean.

“Instead of sending a ton of waste coffee grounds to landfill,

we collect it, recycle it and turn it into a renewable fuel which is then used to replace further conventional fuels — so it’s a double saving,” Bio-bean founder Arthur Kay told AFP at a recent presentation.

Bio-Bean collect unwanted used coffee grounds, predominantly from London-based coffee shops, and processes them in its factory in Cambridgeshire.

It sends the resulting coffee oil on to Argent Energy, the UK’s largest biofuel producer, which tops it up with a range of animal or vegetable fuels. The final mix is made up of 80 per cent traditional diesel and 20 per cent biofuel.

Replacing traditional fuel with this mixture can reduce the carbon emissions from bus journeys by 10 to 15 per cent without the need to modify engines or spend more, according to Bio-bean.

Londoners take more than two billion bus trips a year thanks to a 9,300-strong fleet of buses, but only 2,000 of the vehicles are using alternative energy in the form of diesel-electric.

The coffee-enhanced mixture can meanwhile also be used by taxis, cars and trucks. And Bio-bean has its sight set on continental Europe, in particular France, where some 38 billion cups of coffee are consumed every year.

“We’re not saying that it’s going to totally replace fossil fuels overnight,” Kay said. “But if the amount of diesel produced globally is smaller than it is in 2017 due to coffee waste then who am I to state otherwise.”


Coffee-enhanced fuel set to power

London buses

At Host17 Dalla Corte presents a timeless icon of espresso machines, now even more elegant, functional and highly performing: the new dc pro XT - temperature control.

Constant temperature is the primary requirement of any coffee maker, yet also the most difficult to achieve. Dalla Corte has always offered baristas the best performance: it was the first to develop multi-boiler technology with independent groups, in which the groups are independent of one another and of the boiler and which ensures a precise and constant extraction temperature.

In 2015, with the launch of the Mina espresso machine, Dalla Corte introduced the new, patented technology: DFR - Digital Flow Regulation, which electronically manages the flow of water, perfectly controlling the quantity delivered onto the coffee cake in every stage, as well as the total volume dispensed.

This revolutionary innovation is an integral part of the new dc pro XT, which offers superior temperature control using the data provided by the temperature probe and the electronic flow regulator. The former controls the exact water temperature, while the flow sensor measures water speed and volume at the group inlet. The unique and intelligent combination of this information allows the machine to instantly determine the exact amount of energy needed by each unit to quickly and precisely reach and

maintain the set temperature, with unprecedented precision. Laboratory tests have in fact shown a maximum margin of error of just 0.2°C, a level of precision that no other machine on the market can rival.

By constantly talking to baristas, Dalla Corte can respond to their needs not only in terms of temperature control, but also in terms of ergonomics and aesthetics.

The steam knobs on the dc pro XT have been replaced by two levers, which when raised release the steam and when lowered close the outlet.

The practical colour touch screen on the centre-front of the machine can be used to easily control the main functions, such as boiler temperature, doses and machine settings.

There are now three buttons on each group (single dose, double dose, continuous), above which there is a display indicating the water temperature, the amount of water delivered and the extraction duration, giving baristas total control of machine operation.

The dc pro XT can be connected to up to three dc one grinders or one dc two grinder using the Grinder Control System, the professional solution to ensure optimum coffee extraction: thesystem automatically monitors

and updates the grinding process when the extraction parameters change. The machine - designed by Swiss designer Thoms Liebe - has always been a symbol of elegance and functionality, and is available in Dynamic White, Total White, Dynamic Dark and Total DarkGreen heart.

The multi-boiler technology with independent groups ensures considerable energy savings: Dalla Corte has always recognised the importance of limiting energy consumption, and indeed was the first to obtain energy certification, benefiting both the environment and the bar’s operating costs.

Dalla Corte was the first manufacturer of professional espresso machines to develop lead-free products. As a result, the parts of the machine in contact with water do not release any substances that are harmful to human health or affect final product quality. With the dc pro XT, Dalla Corte has created an espresso machine that responds to the four fundamental requirements of baristas: reliability, safety, ethics and unique performance, for perfect extraction. Make it better.

www.dallacorte.com

Dalla Corte A further step forward dc pro XT Perfect

temperature control

Coffee oil and diesel

Running a diesel engine on a plant-based fuel is hardly a new idea. Indeed, initiative shown by Rudolph Diesel, a German engineer who invented the engines at the end of the 1800s, operated on pure peanut oil. Diesel fuel made from crude oil eventually won the day because it was easier to use and cheaper to produce. Now biodiesel is starting to change all over again one of the latest sources comes from the remains of a drink enjoyed

the world over: coffee.

Biodiesels are becoming increasingly popular. In America, Minnesota has decreed that all diesel sold in the state has to contain 2% biodiesel. Biodiesel can also be found blended into the fuel used by public and commercial vehicles and by trains in a number of countries. Aircraft-engine makers are also testing biofuel blends. Because biodiesels can be made from materials derived from plants, which use carbon dioxide to grow, they potentially have a much lower carbon footprint than petroleum-based fuels.

As far away as 2009 the University of Nevada at Reno found that coffee grounds can yield by weight 10-15% of biodiesel relatively easily. Moreover, the fuel does not have an offensive

smell—just a whiff of coffee.

It is found that coffee biodiesel is comparable to the best biodiesels on the market. But unlike soya and other plant-based biodiesels, it does not use up plants or land that might otherwise be planted with food crops.. So recycle your coffee grounds if there is somewhere local making fuel be it fire logs or bio fuel,

Bio diesel etc.


The Great British Biscotti Co Champions National Cappuccino DayThe Perfect Science Behind Combining Chocolate & Coffee

The University of Michigan has finally proven what we’ve all secretly suspected; that chocolate and coffee are perfect bedfellows.

Science appears to suggest that cocoa increases cerebral blood flow, enhances our cognitive and attentive capacity and lessen caffeine’s well-known ‘anxiety-producing’ effects.

Coffee on the other hand whilst historically tarred with obesity and depression is now seen in an altogether more upbeat light thanks to a growing number of claims that it might well postpone the onset of neurodegenerative disorders like MS, Parkinson’s and Alzheimer’s.

Both caffeine and cocoa represent chemical powerhouse rich in compounds that are quickly absorbed, rapidly affecting everything from energy

levels to mood, although in both instances the uplift is only temporary.

Great British Biscotti Co:

It’s with these thoughts in mind that The Great British Biscotti Company (Winner of 2017 Foodtalk Gold & Best Innovation (SME) Food Manufacturer ExcellenceAward) set about creating a sub-category of chocolate-themed biscotti: Dark chocolate & Orange, Belgian Chocolate & White Chocolate, Cranberries and Pisatchios, because Paul (Great British Biscotti founder) believes a top-notch biscoti provides, ‘the perfect conduit between chocolate and coffee’ because its poor heat conducting properties means no delicious dunk need ever be rushed.

This was the perfect moment to bring biscotti & coffee together as we recently had National Cappuccino day so

what a time to take a dunk #GODUNKING!

www.greatbritishbiscotti.co.uk


PulyCAFF introduces a new integrated puly Capucino system wnich ensures cleanness and hygiene pulyCAFF has implemented an actual integrated system which first cleans and then ensures the hygiene of the treated parts. puly Capucino system Yellow - Cleaning System totally eliminates residues from inside the fresh milk circuit of the automatic cappuccino maker, safely and without waste, thanks to the practical doser unit.

Several tests have proven that at times some residues seep into and remain in the parts making up the dispenser: for this reason, it’s necessary to end the sanitising action making use of puly Capucino system Azzure – Hygienizing System. After this double cleaning action, the machine is ready to dispense emulsions with a greater quality of steam, shorter usage times and better micro-texture of the milk cream. We obtain perfect and tasty beverages, delicious to the palate and safe because dispensed by perfectly clean machines

As with all pulyCAFF products are tested and certified for safe professional use. The products come in a 1000 ml bottle with a practical dosage pump The wholesomeness of fresh milk

Milk consumption is traditionally associated with a healthy diet. In cafeterias, milk

gets combined in numerous preparations, mainly in Australia, USA, Northern Europe, Germany and France.

With this in mind, an increasing number of manufacturers of super-automatic machines have chosen to offer fresh milk, preserved in specific refrigerated containers integrated or placed next to the machine, from which gets taken the liquid needed to finish the selected preparation

To ensure the finished product’s hygiene and the best operation of automatic machines, the manufacturers set up cleaning cycles that get triggered after a pre-set number of dispensing cycles or depending on the length of time the machine has been on; care that increases when milk is involved. oliferate. To be eliminated, today, with at least a daily cleaning: double, certified and simple to use.

Heat, in fact, tends to modify the milk’s structure when coming into direct contact with a heating surface, forming residues that are difficult to disintegrate, known as “milk stones”. These creates a fertile substrate that encourages unwanted micro-organisms to pr pulyCAFF cleaning product

The wide range of pulyCAFF products starts with pulyCAFF Plus, the first specific product

for cleaning espresso machines every day (filters, portafilters and discharge valve). pulyMILK removes milk deposits from automatic cappuccino makers, steam wands and milk jugs, eliminating bacterial flora, and then there is the “green” line, created with even more refined and renewable ingredients, which include pulyGRIND, whose gluten-free, food starch-based crystals, free the grinders and the grinding chamber of stale and rancid coffee deposits; pulyGRIND Hopper, cleaner for hoppers and dosing units; pulyBAR Igienic, perfect for cleaning steel surfaces, work tops, coffee machine bodies, display cabinets, and pulyCAFF Green Power, the phosphate-free variant of pulyCAFF.

Finally, two professional accessories: the practical filter removing lever Lifty, which allows extraction of the filter from the portafilters easily; and the Blindy blind filter: inside it is a right-dose circle that allows dosing pulyCAFF in the correct quantity, rapidly and without waste.

Follow every our initiative on the PULYCAFF Enjoy Your Espresso Facebook page.

puly Capucino system

The wholesomeness of fresh milk

and the certainty of a hygienic cleanness

Don't give coffee a missNo secrets Outsidefour wallsWhen a coffee in your hand down your throat falls

The darker roastthe better taste Use the used groundsfor your garden have no waste

If you have milkhave it frothed on topIf you don't make sureyou have your coffee hot

So this christmas timeHave a misseltoe kissand just rememberDon't give coffee a miss

Copyrrite Brianceepoet 18/12/2017

***Speciality coffee brand, BEAR, transformed Derby’s café-bar scene creating Thirty new jobs with £136,000 worth of funding supported by HSBC at the beginning of December this yea

BEAR has now opened its long-awaited Derby coffee store in the heart of the city’s Cathedral Quarter. The 4,500sq ft site, which has created thirty new jobs for the area, has opened after nine months of development and was supported by an £136,000 commercial loan from HSBC.

Founded in 2014 by entrepreneurs Craig Bunting and Michael Thorley, BEAR identified a gap in the food and beverage sector, combining speciality coffee along with fresh seasonal food during the day, and then offering cocktails, craft beers, wines and informal dining during the evening.

The opening of the brand’s Derby store follows the success of its maiden store in Uttoxeter, which opened in January 2016. Building

on this momentum BEAR has also expanded its senior management team, welcoming Chris Price, a former Finance Director, as an Investor and Director. Chris will play an instrumental role in driving BEAR’s future growth strategy, utilising his vast sector experience.

Co-founder of BEAR, Craig Bunting, said: “We’re hugely excited to open our new store in Derby; the city where Michael and I shopped and skateboarded as kids. Our vision for BEAR is to combine high quality coffee served by skilled, passionate staff during the day with an alternative bar experience in the evenings. “With any new start-up there are numerous challenges to traverse and sourcing investment is a huge one. HSBC’s support, both financial and personal, has been absolutely essential to our success. The bank’s guidance is equipping us with the tools to cement our presence within the sector, allowing us to pave the way for our ambitious growth plans.”Debbie Harper, HSBC Area Director for Business Banking in

Greater Birmingham, added: “Supporting entrepreneurs and helping to foster start-ups is a vital objective for HSBC and we are proud to see BEAR flourish in the region, with the opening of its second site in Derby. Craig and Michael have created a unique selling point which captures a growing consumer trend. Based on the success of their Uttoxeter site and th addition of Chris Price to their board of directors, we have no doubt that the Derby store will be met with equal appetite.”

Bear is working to expand first throughout the Midlands, and then beyond, with hopes to open up to 30 stores nationwide over the next five years. BEAR is rapidly building a strong reputation as a dependable, responsible brand, sourcing local and certified produce wherever possible, and promoting a positive, healthy lifestyle through their menus.


BEAR UNVEILS NEW COFFEE CONCEPT IN DERBY WITH HSBC SUPPORT

Coffee companies Costa Starbucks and others are to give free refills of tap water on demand as part of a drive to reduce planet-threatening plastic pollution.

Some High Street cafe chains will sign up to Refill, a campaign for cafes, coffee shops and businesses provide a free supply of tap water to customers.As Keep Britain Tidy prepares to

launch its Great British Spring Clean next March amid growing concerns over the impact plastic bottles and coffee cups are having on the environment.

The issue has been brought into the news recently by Blue Planet II the BBC nature program, which has shown us the devastation of waste in our seas as it was recently described by

Sir David Attenborough.

The Refill movement, which aims to put water refill points on every street in Britain, is gaining momentum and followers now it has been launched in major towns and cities across the country


New Environmental Campaign to Give Customers Free Tap Water Bottle Refills

Café Nero Starbucks, Costa and other well known High Street coffee shops have had a profound effect on our drinking habits over the last 10 or so years ,if you turn the clock back just over a decade, there were fewer than 10,000 places where you could buy a takeaway coffee well we are talking proper coffee here.

It looks like the large coffee chains are having to move asisde as it is now all about boutique and smaller small-scale coffee brands.

These are shops such as Gail’s Artisan Bakery. Established in Hampstead in 2005 by three friends who shared a passion for great bread and coffee it now has more than 40 outlets, pre-tax profits of £4.8 million last year and plans to expand even further or more

local to myself Smith’s Coffee Pot in Birkenhead Market selling small batch roasted coffees and home made cakes and serving esspresso, Americano and other speciality coffees and not forgetting speciality Teas.

It seams that younger consumers are looking for highly-skilled baristas then very high-grade coffees to be made into their choice of more exotic, interesting flavours.

From the smaller Artisan shops we then have the larger chains Like Costa who have an abundance of outlets to serve their different kind of coffee beverage.These larger chains have the job of maintaining the highest quality is a challenge but they know it’s where they’ve got to focus to try to compete with new markets.’

Just recently, the boss of Costa Coffee owner Whitbread, Alison Brittain, said coffee lovers had developed more sophisticated tastes and were ‘willing to spend more per cup for higher quality and innovative drinks’. She said the change was similar to one that took place in the wine market, where UK consumers once drank ‘Black Tower and Blue Nun’ but could ‘now probably tell the difference between a Chardonnay and a Sauvignon Blanc’.

It was also added that the Costa Roastery still roasts the same Mocha Italia recipe introduced by company founders Sergio and Bruno Costa in 1971.


Have Our Coffee Drinking Habits Changed ?

MERRY CHRISTMAS

To All OurSubscribers

and Readers

Happy Holidays

And have a great2018

From The Coffee Bean Team

Www.coffee-magazine.co.uk

coffee bean · taste and price points,” paul grimwood, ... coffee bean research coffee-enhanced...

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