coffee tea international 1 2014 en free
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Publication about coffee and tea marketTRANSCRIPT
№ 1(110)’2014
UNITED COFFEE & TEA INDUSTRY EVENT: THE MAGIC OF SYNERGY
TEA PARADISE IN THE LAND OF THE MORNING CALM
ASIA-PASIFIC DEMAND TO DRIVEEVOLUTION OF INSTANT COFFEE
15–16 SEPTEMBER 2014 — MOSCOW
1
contents
Ukraine’s capital welcomes solar-powered coffee Tea Masters Show Surprising Versatility Coffee Enthusiasts Face off
2 EDITORIAL
4 NEWS
5 CALENDAR OF EVENTS
REVIEW&STATISTICS
22 Hot drinks. Asia-Pacific demand
to drive evolution of instant
coffee
24 2013: Innovative technologies for
coffee and tea production
ECONOMICS
28 Tea market in Russia
32 Current trends on the Russian
coffee market
WHO IS WHO?
35 Unique Natural Caramels – The
Golden Ingredient!
37 OPTIMA consumer.
Up to 1,500 portion packs/min
39 Interpack 2014 fully booked again
HORECA40 Coffee&Tea International takes
part in the HOST exhibition
41 Ukraine’s capital welcomes solar-
powered coffee
41 Two magic words make regular
coffee taste better
42 Tea masters show surprising
versatility
46 Coffee enthusiasts face off
ADVERTISER INDEX
№ 1’2014
4
4141 42 46
12 40Coffee & Tea International takes part in the HOST exhibition Iran could start growing coffee Aiming higher. High aspirations for high-altitude tea
The only constant thing in this world is changeand, frequently, not the kind of change thatyou were counting on…But isn’t this the very
thing that makes life interesting? Of course, we alllike stability and predictability, especially whenthings are going well and we want them to stay thatway forever. But we must remember that this tooshall pass. We have to keep moving just to stay inthe same place: as soon as we stop, we lose controlover our lives.To be constantly in motion, constantly searchingfor new ways to develop one’s business, especially inour rapidly changing world, is a formidable task –but it can be accomplished. We must implement newproduction and marketing technologies, launch newproducts and services, create new marketing nich-es, experiment, make mistakes and experiment
again… The most important thing is to keep the creative spark alive through it all,to analyze not just your mistakes, but your successes, and, most of all, never standstill!Another sine qua non of success is the ability to “feel the market”, to know itstrends, to keep an eye on the competition. And the best help for this task is a knowl-edge repository, such as, for example, our magazine. We are not just an industrypublication; we are a communications hub. Our goal is to create a space for commu-nication for coffee and tea entrepreneurs and professionals. This is what we willcontinue to do in 2014.This year, we are preparing several important industry events. At the end of March,Moscow will welcome one of the largest restaurant industry exhibitions, SIRHAMOSCOW; we will have a coffee and tea pavilion there, called “The World ofSpecialty”. In September, we are inviting all interested market participants to ourannual Moscow International Coffee Forum and Moscow International teaSymposium, held, as last year, under the umbrella of the United Coffee&Tea
Industry Event. We would also like to meet our readers at our Fair, whichwill come as the culmination of the “Coffee and Tea Days” in Russia.We will certainly continue to publish on our pages information that isimportant to the industry: analytic and marketing reports by leadingresearch agencies, accounts of major events in the world of coffee andtea, as well as certain historical articles.But one of the most exciting projects for the new year is the developmentof a system of tea competitions. Last year, Russia hosted the very firsttea-making competition, the Tea Masters Cup. It was conceived as one ofthe vehicles for fostering a “high culture” of tea, for raising the level ofprofessionalism and for jumpstarting an exchange of knowledge andideas among professionals of the food service industry. The competitionrules that were developed specially for the Tea Masters Cup are aimed atraising the standards of quality and service at tea-serving establish-ments, which, we hope, will lead to the spread of the “high culture” of teaamong consumers. We received an enormous positive feedback about thiscompetition, and we are planning to start conducting similar events inother countries. We are hoping that as soon as 2015 we will be able to holdthe first ever World Cup. How exciting!You have probably already noticed that the symbol of our magazine haschanged slightly. It is now a drop that holds together a coffee bean and atea leaf, the two complementing each other without becoming one. Thissymbol reflects the nature of the processes that shape our professionalactivities: a combined effect of the forces of surface tension, gravity andaerodynamic resistance, as we remain constantly in motion. Our drop oftea and coffee is falling to the ground in order to give people more knowl-edge about their favorite beverages and to help them succeed in business.And I sincerely hope that you, our readers and advertisers, will help usmake all these great dreams a reality. Please join us!
Always Yours,Editor-in-Chief Ramaz Chanturiya
ED
ITO
RIA
LEDITORIAL
FounderZAO INTERNATIONAL TEA HOUSE
Distributed worldwide among coffee and tea produc-ers,wholesale companies, shops, and restaurants.Printed in Russia. According to the registration certifi-cate of mass media ПИ №777213 from 30th January,2001. Reprinting of materials is allowed only by permis-sion of the magazine. The reference to the magazine«Coffee and tea in Russia» is obligatory. The editorsdon't bear any responsibility for reliability of data placedin advertising blocks or announcements. The editor'spoint of view may not coincide with the author's pointof view. All provided materials will not be returned orreviewed.
Coffee & Tea International magazine has been included inthe VINITI (All Russian Institute of Scientific and TechnicalInformation of the Academy of Sciences Vserossiisky InstitutNauchnoi i Tekhnicheskoi Informatsii (VINITI)) list of synop-sis journals and the institute's data base. Information aboutthe magazine will be annually published in the «Ulrich'sPeriodicals Directory», international handbook of periodicmagazines and ongoing publications. Coffee & TeaInternational is an appendix to the Coffee & Tea in Russiamagazine.
№ 1‘2014
Editorial Address:
Russia, 123060, Moscow,Berzarina str., 36, building 2, of. 214
tel./fax: +7 495 935-87-07Email: [email protected],
www.coffeetea.ru
Printed in
Tipografia Mospoligraf LLC, Moscow
Cover Photo:
www.stockvault.net
PublisherZAO INTERNATIONAL TEA HOUSE
Editor-in-ChiefRAMAZ CHANTURIYA
Deputy Editor-in-ChiefSVETLANA BELIKOVA
Computer-Aided DesignVALENTINA GUSKOVA
Advertising DirectorJULIA CHANTURIYA
Advertising ManagerANNA ANTONOVA
Special Projects ManagerELENA TREGUB
THE EDITORIAL BOARD
Chairman of the Editorial Board
R.O. CHANTURIYA,General Director, Rusteacoffee Association
Members of the Editorial Board
S.G. BELIKOVA, Ph.D.Deputy Editor-in-Chief, Coffee&Tea in Russia
Editorial Board Secretary
S.V. KASIANENKO,Chairman, Board of Directors, Orimi Trade
I.V. LISINENKO,General Director, May Company
A. MALCHIC,Chief Executive Officer, Montana Kofe
R.D. PANZHAVA,Georgian Tea Producers Association
M. PEYRIS,International Tea Committee
V.A. TUTELIAN,Director, Institute of Nutrition of the Russian Academy
of Medical Sciences, Member,Russian Academyof Medical Sciences
G.V. SMIRNOV,General Director, SDC FOODS
A.V. ELSON,General Director, KLD Coffee Importers
COFFEE&TEA INTERNATIONAL # 1/20142
A – advertising materials
COFFEE&TEA INTERNATIONAL # 1/2014
NEWS
4
Biome Bioplastics has helped develop a biodegradable coffee pod, one of the first sustainable packaging alternatives in the single-serve market. An estimated 9.1 billion single-serve coffee and drink cartridges wind up in US landfills every year. Coffee-pod
machines are also increasingly popular in Britain, with usage up by 45.1%between February 2012 and 2013, amounting to around 186 million capsules.Unfortunately, single-serve coffee pods are not easily recyclable. Mixedmaterial pods are sent to landfill and those brands that do offer a recyclingservice have few recycling points and limited collection service. With mount-ing pressure from the environmentalists, the coffee industry urgently needsmore sustainable packaging options.Biome Bioplastics has developed a portfolio of compostable materials forcoffee pods based on renewable, natural resources. “Single–serve coffeepods are an excellent example of the fundamental role that packaging playsin delivering quality and convenience in the foodservice sector”, said BiomeBioplastics CEO Paul Mines. “The challenge is to reduce environmental impact through packaging optimisation without impacting foodquality or safety, or inconveniencing the customer. Bioplastics are an important part of the solution.”
foodbev.com
Biodegradable coffee pod
The Vietnam Tea Association is preparedto build a tea packaging factory in
Belarus. This will pave the way forVietnamese tea to enter not only theBelarusian market, but also the markets ofother countries belonging to the CustomsUnion. According to Doan Anh Tuan, thePresident of the Association, who spoke at aBelarusian-Vietnamese business forum inMinsk, Vietnamese producers are countingon close cooperation with Belarus. Althoughthe Belarusian market is relatively small, it
could be a stepping stone to the markets ofthe countries belonging to the CustomsUnion. Mr. Doan Anh Tuan stated that thereare currently no tea-packaging facilities forVietnamese tea in Russia, nor in Kazakhstan.“We do not yet have any definitive agree-ments on this proposal with our Belorusianpartners, but we think that this idea holdsgreat promise. Right now we are in theprocess of estimating the construction costsand the total amount of investment that willbe necessary”, added Mr. Doan Anh Tuan.
A tea-packaging factory proposed to be built in Belarusbdg.by
The equatorial climate of the Iranian port city of Chabahar (Sistan andBaluchistan province) gave one local entrepreneur, Mr. Ahuri, an idea
to try growing coffee plants here. An experimental 3-hectare plot ofyoung coffee seedlings has already been planted; the plants are now sixmonths old, reaching the height of 1.5 meters.Mr. Ahuri observes that the coffee plants are growing very well, some ofthem already starting to bear fruit. But a real harvest will have to wait forabout 2.5 years. The entrepreneur is confident that his plants will yieldhigh-quality coffee and hopes that the practice of coffee growing willtake hold on the southern shores of Iran, which stretch for about 700kilometers. Mr. Ahuri brought coffee seeds to Chabahar from Brazil; heis planning to grow a total of four different varieties of coffee. One for-eign company has already expressed interest in processing locally growncoffee, should Mr. Ahuri’s project succeed.
iran.ru
Iran could start growing coffee
5
CALENDAR OF EVENTSMarch–September 2014
All materials are provided by support ofWWW.COFFEETEA.RU
03–06 April 2014
Country: United KingdomCity: LondonCompany Page: www.londoncoffeefestival.com
LONDON COFFEEFESTIVAL
08–10 April 2014
Country: UAECity: Dubai Company Page: www.dmcc.ae
GLOBAL DUBAI TEAFORUM 2014
23–26 April 2014
Country: RussiaCity: MoscowCompany Page: www.modernbakery-moscow.com
MODERN BAKERY
23–27 April 2014
SCAA SYMPOSIUM &EXPO
Country: USACity: SeattleCompany Page: www.scaa.org
21–25 May 2014
WORLD OF COFFEE &TEA 2014
Country: ThailandCity: BangkokCompany Page: www.world-of-coffeeandtea.com
3–5 June 2014
COFFEE AND TEASALON – 2014
Country: UkraineCity: KievCompany Page
24–26 September 2014
COTECACountry: GermanyCity: HamburgCompany Page: www.coteca-hamburg.com
14–16 August 2014
Country: Hong KongCity: Hong KongCompany Page: www.hkcec.com
10–12 June 2014
Country: ItalyCity: RiminiCompany Page: www.worldofcoffee-rimini.com
SCAE WORLD OF COFFEE – RIMINI
15–16 September 2014
Country: RussiaCity: MoscowCompany Page: www.unitedcoffeetea.ru
4–6 March 2014
Country: RussiaCity: MoscowCompany Page: www.fastfoodexpo.ru
IFFF MOSCOW
6–8 March 2014
Country: SingaporeCity: SingaporeCompany Page: www.cafeasia.com.sg
CAFE ASIA + ICT EXPO
7–9 March 2014
COFFEE FEST NEWYORK
Country: USACity: New York Company Page: www.coffeefest.com
24–26 March 2014
Country: RussiaCity: MoscowCompany Page: www.sirhamoscow.com
SIRHA
HONG KONG INTERNA-TIONAL TEA FAIR 2014
UCTIE:THE MAGIC OF SYNERGY
6
Industry magazines “Coffee&Tea inRussia” and “Coffee&Tea International”have been holding regular professional
conferences in Moscow for some time now, butthis time, an effort was made to create anunprecedented event format for the businesscommunity: the United Coffee&Tea IndustryEvent (UCTIE). The Event offered unique oppor-tunities for interaction and exchange of ideas bybringing together under one roof the MoscowInternational Coffee Forum and the MoscowInternational Tea Symposium, both of which arealready well-known among industry profession-als.
In addition to the usual presentations, semi-nars and master-classes, UCTIE guests could visita Roasting Factory, where everyone had anopportunity to select among several varieties ofgreen coffee and request a customized roastingprofile. The Event also hosted the Tea MastersCup (a tea-brewing competition) and the CoffeeEnthusiast Team Cup. And for the grand finale,there was the Moscow Coffee&Tea Eveningreception, held at the State Pushkin Museum.
Having tea and coffee professionals togeth-er at the same event created numerous opportu-nities for communication and exchange ofknowledge. Although coffee and tea are long-standing rivals and competitors, the two bever-ages have a lot in common: both are valued,among other things, for their caffeine content,both have similar distribution channels andmechanisms and, finally, both belong to thesame category of aromatic hot beverages. Totake full advantage of this similarity, the UCTIEprogram was designed to give industry profes-sionals an opportunity to learn about the intrica-cies of both markets, to adopt the best industrypractices for their businesses and to learn fromother people’s successes as well as mistakes.
There was a consensus among the partici-pants: the UCTIE showed that coffee and tea,while very different, are at the same time verysimilar, and that the synergy between them canbe a source of long-term positive influence onthe development of both industries.
For the complete information about theUCTIE 2013, visit its web page athttp://www.unitedcoffeetea.ru
For three days in September, pro-fessionals from every stage in theproduction chain, from beans andleaves to the cup, were caught upin a whirlwind of activities, edu-cational as well as informational,at the United Coffee & TeaIndustry Event (UCTIE).
8
GENERAL SPONSORS
OFFICIAL PARTNERS
OFFICIAL SUPPLIER ROASTING FACTORY PARTNERSTECHNICAL PARTNERS
PROGRAM PARTNERS
BY SUPPORT
PARTNERS COFFEE AND TEA DAYS PARTNERS
MOSCOW COFFEE & TEA EVENING
On behalf of the entire business community, the Organizing Committee of the UCTIE 2013 would like to thank the followingsponsors and partners:
UNITED COFFEE & TEAINDUSTRY EVENT 2013,MOSCOW:
• 3,500 sq. meters• 85 exhibitors• Moscow International Coffee
Forum & Moscow International TeaSymposium
• More than 2,300 visitors fromRussia, the CIS and other countries
• A wide variety of educational pro-grams for coffee and tea profes-sionals
• Special pavilions for cuppings(Tasting Laboratory), Coffee & TeaCompetitions, Coffee RoastingFactory
• More than 40 workshops and pre-sentations by 37 highly skilled pro-fessionals from around the world
NO BETTER WAY FOR A HEALTHY TEA CUP
NEWS
1. BADAMTAM2. MARGARET’S HOPE3. THURBO4. CASTLETON5. BARNESBEG6. OKAYTI7. GOPALDHARA8. ROHINI9. TINDHARIA10. GLENBURN11. SOURENI12. ARYA13. PUTTABONG14. RISHEEHAT15. SUNGMA16. GOOMTEE17. TUMSONG ORGANIC18. CHAMONG ORGANIC19. LINGIA ORGANIC20. JUNGPANA
AIMING HIGHER. HIGH ASPIRATIONS FOR HIGH-ALTITUDE TEA
Auction Lots
20 varieties of Darjeeling tea,
first flush (by origin):
COFFEE&TEA INTERNATIONAL # 1/201412
NEWS
High-profile guests gathered at one ofthe highest points in Moscow, the 29th
floor of the Swissotel Hotel, to enjoy exquisiteflavors and to purchase at auction precioushigh-altitude teas grown at various Darjeelingplantations. Everyone in attendance hadanother important and lofty goal: to showtheir highest aspirations by donating money tothe “Gift of Life!” fund (the fund providesassistance to children with extremely seriousmedical conditions).
The auction was opened by Mr. RamazChanturiya, Director, RusteacoffeeAssociation, Mr. Ajai Malhotra, (now former)Ambassador of India to the Russian Federationand Mr. Bhanu, Chairman, Tea Board of India.
Other participants included Mr. Vyacheslav(Slava) Zaitsev (painter/fashion designer),Ms. Anastasya Nemolyaeva (actress) with herhusband, Mr. Veniamin Skal’nik (theater pro-ducer), Ms. Natalya Tolstaya (psychologist,writer, TV host) and her husband Mr. IgorGrivin (businessman), Mr. S.V. Eliseev(President, Russian and European SamboFederations), Mr. S.L. Baidakov (First Vice-President, Russian Sambo Federation), SammyKotvani (founder, The Imperial TailoringCompany) and other esteemed guests. Theauction was conducted by Ms. Lika Kremer(actress, TV host) and Mr. Mikhail Zygar (chiefeditor, “Doz’d” TV network).
The first Charity Tea Auction “Aiming Higher. HighAspirations For High-Altitude Tea” took place in Moscow,Russia, on 11 September 2013 as part of the “Coffee andTea Days” event.
13
NEWS
14 COFFEE&TEA INTERNATIONAL # 1/2014
NEWS
HIGH-ALTITUDE TEASFor sale were 20 lots of first flush Darjeeling tea.
Usually, this tea gets sold at exorbitant prices longbefore it is harvested; its chief admirers are Arabsheiks and members of royal families. At 1.2 kgeach, the lots were delivered specially for the auc-tion participants from the most famous high-alti-tude tea plantations. The first half of the eveningwas the time for a silent auction: guests had anopportunity to enjoy “tea champagne” presentedby Russian tea specialists Denis Shumakov andAlyona Velichko, and to place bids for the teas theyliked. But the most excitement was generated bythe lots sold at the live auction: Badamtan,Chamong Organic and Castleton. After a fierce bid-ding war, the three most elegant and expensive lotswere purchased by Mr. R. Chanturia, Director,Rusteacoffee Association (lot Badamtan, 21,000rubles), Mr. A. Barinski, Director, Forum Properties(lot Chamong Organic, 35,000 rubles) and Mr. D.Krasil’nikov, President, “Baltika-Trans” (lotCastleton, 45,000 rubles).
The goals of auction participants were as nobleas the aroma of high-altitude teas: all proceeds(176,500 rubles) were donated to the “Gift of Life!”fund to help children who have severe medical con-ditions.
The auction was organized by the Rusteacoffeewith support from The Indian Embassy in Russiaand The Tea Board of India.
15
TEA PARADISE in the Land of the Morning Calm
For most people, the name ‘South Korea’brings to mind electronics, for others – auto-mobiles. For professionals in our industry,coffee will certainly come to mind: the “cof-fee boom” taking place here has alreadyspurred the birth of an active barista com-munity and brought in international coffee-themed competitions and exhibitions. Ontop of that, Koreans are well-known in theworld (and in Russia) as producers of high-quality instant coffee.But tea? Few people would put ‘SouthKorea’ and ‘tea’ close together… And it’sunfortunate. Of course, coffee consumptionin South Korea is significantly higher thantea consumption: the 150-million populationdrinks up to 150 thousand tons of the for-mer, but only 20-25 thousand tons of the lat-ter. But the tea culture has very deep roots inSouth Korea: historians believe that teacame to Korea from Japan around 828 AD.Today Korean tea industry produces justaround 3 thousand tons of consumption-ready tea annually, and the rest of thedemand is met by importing tea, primarilyfrom China.
RamazChanturiya(photo by the author)
This unique opportunity to visit South Korea and its main tea-producing region was pre-sented to the participants of the International Tea Forum, held with support from the
South Korean government, Boseongcounty and the Myungwon Cultural Foundation. More than20 representatives from various tea organizations representing Australia, Belgium, Vietnam,Indonesia, Italy, China, Nepal, Russia, Singapore, USA, Turkey, France and other countries visitedthe renowned tea-growing regions of the country, taking part in a conference, an exhibition anddegustations as part of a tea competition that was being held there at the time.
Needless to say, Koreans are extremely hospitable! The visit was organized flawlessly, and takingcare of each guest was the hosts’ top priority. Every member of the international delegation had accessto an interpreter, and while the presence of Chinese- and English-speaking assistants was a matter ofcourse, we were all pleasantly surprised to hear young Koreans speak Italian, Russian and French.
But the thing people will remember the most is the love and respect that Koreans have for tea and forits role in the history of their country.
I kept thinking about the best way to describe the region where the Forum was being held… and thenit came to me: a tea paradise! And not just because the area was lovely and the tea was flavorful. Whatother phrase would do justice to the beautiful views of mountain slopes covered with tea plantations, andright there, among them – an ultramodern building of the Tea Museum with a collection that could eas-ily be the envy of large tea-producing countries? And the peaceful feeling that emanates from Buddhisttemples, on whose land the majority of local tea is grown? This combination gave us all a feeling of joyand harmony, inner balance and an escape from the urban hubbub: nothing but you, tea and the beautyof the world.
It is wonderful that the world can now see South Korea from this tea-related perspective. I hope thatmany tea professionals would be able to use the local knowledge of tea, not only for their own benefit,but also for the benefit of their customers.
COFFEE&TEA INTERNATIONAL # 1/2014
NEWS
18
The brands "Princess Noori",
"Princess Java" and "Jockey"
again received the most prestigious
award of National Trade Association
"Product of the Year."
The "Product of the Year" award,
established by the National Trade
Association, with the support of the
International Business Association
and Chamber of Commerce of the
Russian Federation is presented
annually to the best-selling consumer
goods in more than fifty categories.
The winners are determined by the
results of researches made by Nielsen
and COMCON. Nielsen Retail Audit is
an industry standard for quality
information about product move-
ment, market share, distribution,
effectiveness of promotions, pricing
and other important market infor-
mation. Consumption of consumer
goods is analyzed by COMCON. Data
is provided with its research TGI-
Russia, which annually polled more
than 30,000 Russians living in cities
with a population exceeding 100,000
people. The "Product of the Year"
award is a kind of final consolidated
annual rankings.
Orimi Trade brands have been
rewarding the "Product of the Year"
since 2008. "Princess Noori" is the
best selling brand in Russia in the
black tea category, "Princess Java"
the leader in the green tea and
"Jockey" is the most popular Russian
natural ground coffee.
orimitrade.ru
Orimi Trade brands have confirmed again theirposition of the most popular in Russia
As part of the restaurant exhibition SIRHA MOSCOW the magazine
Coffee and Tea in Russia organizes a special zone – WORLD OF SPE-
CIALTY Coffee & Tea which will provide a platform for the development
of premium coffee and tea products. WORLD OF SPECIALTY Coffee &
Tea will include not only an exhibition space, but also will host events
aimed at promoting coffee and tea culture in the HoReCa segment.
SIRHA MOSCOW – The worldwide event
for the catering and hospitality indus-
tries.
The exhibition will be held from 24 to 26
March 2014 at Gostiny Dvor (Moscow).
More than 180 exhibitors and 15,000
expected visitors.
During WORLD OF SPECIALTY Coffee &
Tea there will be organized:
• Exhibition space for coffee and tea
companies.
• Moscow qualifying round of the
Tea Masters Cup 2014.
• Cuppings of best varieties of coffee
and tea.
• Workshops about tea compositions.
• Trainings for baristas.
• Master classes from highest-level
experts.
• Presentations of new products.
For more information, please contact:– participation in events :
Elena Tregub, [email protected]– participation in the exhibition:
Julia Chanturia, [email protected].: +7 495 935 87 07
coffeetea.ru
COFFEE&TEA INTERNATIONAL # 1/2014
NEWS
20
On 20 December, 2013, a 100-camel caravan carrying a load of Hunan teastarted on a journey from China to Russia along the ancient “Tea Road”,
discovered more than 300 years ago by the trade mission of Isbrand Ides.100 camels carrying a load of tea grown in the Hunan province of central Chinastarted their journey in the town of Changsha, the provincial capital. They willtravel through the provinces of Hunan, Hubei, Henan, Shanxi, Hebei, throughthe city of Beijing, then on to Inner Mongolia (Northern China) and intoMongolia. From there, off-road vehicles will transport the tea across 11 coun-tries, including Mongolia, Russia, Estonia, Germany and Luxembourg, andfinally to Paris, France, where the caravan will take part in the World TeaConference.This large-scale event, the initiative of the municipal authorities of the city ofErenhot (Inner Mongolia, China) and the Society for study of the Tea Road inInner Mongolia, will take two years to complete. During this time, the caravanwill travel more than 20,000 miles.
russian.news.cn
A 100-camel caravan will travel from China to Russiaalong the ancient “Tea Road”
Indian tea traders have sought support from the Tea Board of India topush for increasing iron filing limit in tea from the present 150 mg/kg
to 500 mg/kg.According to the Federation of All India Tea Traders Association (FAIT-TA), iron filings found in tea samples cause no harm to people even atlevels 2 to 5 times higher than the legal limit. This report was good newsto tea traders, who are faced with allegations of tea adulteration andrepeated rejection of tea consignments due to levels of iron filings thatexceed the legal limit.Last year, after a prolonged discussion of the matter, the Food Safetyand Standards Authority of India (FSSAI) had fixed 150 mg/kg as tem-porary legal limit, which would later be modified. “The traders had tosuffer a lot due to a low limit of iron filings. Many of our consignments
were rejected, and there were allegations of adulteration of tea. This is hurting the industry”, said a tea industry source.Presence of iron filings in tea had raised health concerns. Many developed countries have a maximum permissible level of 120 mg/kg for ironfilings, slightly lower than India. However, the limit is 500 mg/kg in poor countries, while in Sri Lanka the limit is 200 mg/kg.
business-standard.com
Indian tea traders demand higher limit for iron filings in tea
The Tea Board of India has given itsapproval to small tea growers to set
up mini- and micro-factories for pro-cessing tea on their plantations.Factories with production capacity ofup to 200 kgs will be considered “micro-factories” and those with production of200-500 kg – “mini-factories”.Plantations with the total area of lessthan 25 acres will be considered small.“If small tea growers are able to set uptheir own factories on their plantations,the quality of tea will definitely improve,because of improvement in harvestingstandards, less transportation time and lesshandling of the green leaf. It will also gener-
ate huge employment at local level,” said Mr.Bidyananda Barkakoty, Chairman of the
North Eastern Tea Association (NETA).Currently, green tea leaves from smallplantations are handled at multiplestages en route to distant tea factories,and much of the freshness is lost in theprocess. Mr. Barkakoty said that the TeaBoard would provide a 40% subsidy onthe cost of equipment (excluding landcost) to small tea growers to facilitatethe setup process.Mr. Barkakoty said that small teagrowers presently account for about35% of India’s total tea production,and their contribution has been pro-
jected to increase to 50% in another five toseven years.
Tea Board of India approves mini, micro factories for small tea growers
thehindu.com
NEWS
21
Colombian coffee production up by 41 percent in 2013
Colombia’s coffee productionreached 10.9 million 60-kilo-
gram coffee bags in 2013, agrowth of 41 per cent on 2012.The outcome was the resultof the successful renovationprogram implemented bythe Colombian CoffeeGrowers Federation (FNC)which has increased produc-tivity and plant health.Over the past five years thecountry has renovated 2.8 billioncoffee trees, augmenting theplantsґ productive capacity, reducingtheir average age, and increasing cropdensity. Besides increasing coffee produc-tion and productivity rates, these structuralchanges retrieved Colombiaґs historical productionlevels, granting it the third position among coffee produc-ing countries. “2013 was a year full of challenges and significant achieve-
ments for the Colombian coffee industry,” CEO ofthe FNC, Luis Muсoz, said in a statement.
“Recovering productivity was crucialbecause it fostered competitiveness.
We expect average productivity tokeep increasing during 2014 in
order to help offset the uncer-tain outlook of internationalprices,” stated.In addition to rising pro-ductivity, coffee exportsincreased 35 per cent,reaching 9.7 million 60-kilogram bags. As a result
of the mounting globaldemand for high quality cof-
fee and the difficulties facedby other coffee producing coun-
tries because of coffee leaf rust, theinterest of foreign buyers in Colombian
coffee also increased substantially in 2013.
globalcoffeereview.com
According to Euromo-nitor International,between 2012 and2017, the globalinstant coffee marketwill increase by US$5.8 billion inabsolute value, out-performing the ab-solute value growth
of fresh coffee (excluding fresh ground cof-fee pods) during the same period. As theinstant coffee industry expands, the profileof the product is evolving with instant coffeemixes - identified as varieties with at leastone added ingredient that include 2-in-1, 3-in-1, 4-in-1, and instant specialty Italiancoffees - are gaining share from traditionalstandard instant coffee to reflect the prefer-ences of its increasingly Asian consumerbase.
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COFFEE&TEA INTERNATIONAL # 1/201422
REVIEW&STATISTICS
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in Asia-Pacific Absolute value growth of top ten instant coffee markets, 2012-2017
Source: Euromonitor International
Type % RSP Retail Value of Top 10 Global Instant Coffee Markets, 2012
Source: Euromonitor International
REVIEW&STATISTICS
REVIEW&STATISTICS
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In 2013, Blues Coffee, a coffee and coffee equip-ment supplier, introduced a new automated cof-
fee-roasting technology, developed in-house andimplemented at the company’s facilities by I.A. Kokorev,a Blues Coffee specialist.
A video camera can capture images from the insideof the roasting drum and feed them to a special-pur-pose software program that analyzes these images anduses a proportional-integral-derivative (PID) controllerto adjust roasting temperature inside the drum. Thesoftware can check the color of each pixel in the imageand match that data against a file of roasting color pro-filesstored in its memory, taking into account the type
of coffee and the size of the batch. If a variety ofcoffee does not have a color profile associatedwith it, the first batch will have to be roasted inthe manual mode by an experienced technician;the software can capture the development of theroasting color profile throughout the entireprocess, and subsequent batches can be roastedautomatically until the desired color is obtained.Color profiles for different batches of the samevariety and size can vary slightly (by about 1%),and the roasting process is terminated when abatch reaches this threshold. In order to functionproperly, the system requires precise and constantpositioning of the video camera and the lightsource, as well as precise equipment and softwaresettings and batch size (with batches of 20-24 kg,24—28 kg and 28-32 kg each requiring a separate“learning run”). A powerful light source is alsonecessary.
The technology eliminates the possibility of ahuman error and accelerates the roasting process: thesoftware can check the color of roasting coffee beansonce every second, while the human eye needs about30 seconds.
The system consists of software and a battery ofsensors, controllers and recording devices that can beretrofitted onto existing equipment. The system allowsremote monitoring of all stages of the roasting processand can be integrated into the facility’s informationprocessing infrastructure.
The system was first presented in Moscow at thespecialized exhibition The United Coffee & Tea IndustryEvent.
New automated coffee roasting technology
2013 was a year of many technical and technological innovations in the field of coffee and tea produc-tion. Here are the C&TI editors’ picks.To all who work with coffee- and tea-processing technologies, we wish you many successful and news-worthy innovations in 2014!
COFFEE&TEA INTERNATIONAL # 1/2014
2013:INNOVATIVE TECHNOLOGIES for coffee and tea production
REVIEW&STATISTICS
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Typhoon-Innovation, a Russian equipmentmanufacturing company, has developed a
new line of coffee roasting equipment ‘Typhoon-2 Profi’, which uses a uniform hot air stream toroast coffee beans. The new equipment canachieve a perfectly uniform roast; it also allowsprecise setting of roasting time and temperaturein accordance with the desired roasting profile,and is very easy to maintain. Each batch can haveits own individual roasting profile: time, tempera-ture, heating speed, air stream velocity. All para-meters are displayed digitally and graphically on atouch-screen monitor. A large heat-resistant glasswindow allows constant visual monitoring andsampling throughout the entire roasting process.
An individual batch of coffee (20—25 kg) is roasted inside a cylindrical drum by a steady stream of recircu-lating hot air heated to the required temperature. The product is stirred vigorously and roasts while suspendedin the air. This method allows much quicker roasting, with temperatures 30—40°С lower than those used by theconventional method. This brings out a much more distinctive flavor and aroma of coffee, preserves micronu-trients and aromatic oils and reduces the probability of carcinogen formation.
The entire roastingprocess takes placeaccording to a presettimetable, stored in thememory of the elec-tronic control unit. Theequipment’s computercan store up to 100 dif-ferent roasting profiles.All settings are regularlychecked and strictlymaintained. There isalso a possibility for amanual override: if nec-essary, a technician canstop the roastingprocess and cool theproduct quickly. Theequipment allows anexperienced technicianto set an array of para-meters and customizeroasting profiles.
The design of thisnew line of equipmentpermits quick cleaningand removal of theashes that collect insidethe roasting drum in thecourse of normal opera-tion. A full cleaning ofthe entire machine aftereach shift, includingareas for air circulation,requires no more than15 minutes.
New line of coffee roasting equipment usesuniform hot air stream
COFFEE&TEA INTERNATIONAL # 1/2014
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In November of 2013, Probat-Werke, a German coffeeroasting equipment manufacturer with headquarters
in Emmerich am Rhein, Germany, introduced the nextgeneration of its industrial coffee roasters Probatone 25.New features include improved no-tools access to remov-able covers for cleaning and servicing, a redesigned cool-ing sieve, enhanced safety features and improved burnersand control panel.
An improved gas burner provides access to a widerrange of temperatures and helps maintain more precisetemperature settings.The new PILOT software system forindustrial roaster control will be able to store, retrieve,analyze and edit roasting profiles. In addition to the PCWindows version, the software will run on Android smart-phones and tablets as well as on the iPhone and the iPad.This will permit the online sharing of roasting recipes, pro-viding opportunities for discussion and improvement. Allstored recipes can be edited and customized. The softwarealso allows the setting of parameters such as the weight ofthe batch and the variety of green coffee beans.
Alongside numerous improvements, many tried-and-true features have been retained, such as the front plate,discharge chute cover and other components made fromhigh quality cast iron. A double-walled roasting drum, fea-turing a diameter-to-length ratio unique to Probat, guar-antees a high level of convective heat transfer. Separatemotorized drives allow for simultaneous roasting andcooling.
A new generation of indus-trial coffee roasters
New equipment for filling coffee capsulesOPEM S.p.A. has developeda
new line of coffee capsule fill-ing equipment. The new model, PEGA-SO CR 16P, comes with two QUADRI-COLIBRI packaging ma-chines and canoutput 800 capsules per minute whenpackaged in pillow or gusseted bags.
Depending on the capsule type, themachine can be equipped with differ-ent kinds of capsule feeding devices(centrifugal sorters, 16-lane den-esters/feeders, transfer modules).
The auger-typecoffee feedersare equipped with automatic feed-back controls connected to an inte-grated weight-checking device,insuring a correct and consistentamount of coffee in each capsule.
All functional modules can beeasily disconnected from themachine for disassembly and main-tenance. The system is equippedwith an airtight capsule processingchamber that houses all modules
from coffee-dosing to lid welding;residual oxygen content in capsulesis guaranteed to be below 1%.
In addition to the standard modelthat works with capsules compatiblewith brands whose patent protec-tion terms have ended, PEGASO CR16Pcan be customized to work withcomplex capsule configurations,where technology and experiencebecome essential to the market suc-cess of a product.
NEWS
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The Russian coffee equipment manufacturerFuso International has offered several new
solutions for tea and coffee packaging. A new nitro-gen infusion technology has been developed forpyramid teabags; this innovation allows betterpreservation of flavor characteristics of tea andincreases its shelf life. The technology is used in FPG-
SH, a tea-packagingmachine that combines apyramid teabag filler andan overwrap module,and in the FT-II model,which can function as astandalone module ortogether with other FusoFP-series packagingmodules.
Another innovation isthe FP-2030 tea-packag-ing machine, which canoutput novel formats oftea bagsand also pack
different varieties of tea in commercial-size teabagswith thin long strings. These large 20-gram teabagsare used for brewing commercial quantities of tea inrestaurants, offices, hotels, theaters, during partiesand on airplanes and trains.
Thenew FP-SC model can produce long and thinteabags for making beverages (such as ice tea) in aplastic bottle or a thermos.
Finally, FUSO offers FPG-MT, a new machine forproducing single-portion, real fresh coffee drip bags.The new module canoutput up to 80 cof-fee-filled drip bagsper minute. A single-portion drip bag is asachet filled with 7—10 grams of roastedground coffee thatcan be placed directlyinto a cup for fast andconvenient brewing.
New coffee and teapackaging technologies
The new BuhlerRoastMaster™ 60
roasting machine, withits 240 kg hourlythroughput capacity,opens new drum roast-ing possibilities forsmall and medium sizec o f f e e - p r o c e s s i n gfacilities, allowing thecreation of multisteproasting profiles.Uniform bean distribu-tion inside the opti-mized roasting cham-ber ensures efficientand uniform heat transfer to the beans, producing coffee withsuperior flavor characteristics. A hot air recirculation system andfully automated process controls allow storage and retrieval ofvarious roasting profiles. A 12.5-inch touchscreen monitor allowsthe operator to set process parameters and to manage the roast-ing process easily. But the most remarkable part of theRoastMaster™ 60 technology is the hot air recirculation system. Ituses up to 30% less energy than open-air systems. As recently as20 years ago, open-air systems, which allowed hot air to escapeand required large amounts of energy to maintain adequate andconstant temperature, were considered an industry standard.While most large-scale roasting systemstoday use closed systemswith air recirculation, this method has never been implemented bythe industry in small and medium-size systems.
Drum roasting for smalland medium-size facilities
COFFEE&TEA INTERNATIONAL # 1/2014
ECONOMICS
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SURVEY OF MACROECONOMICTRENDS
The present survey is based on data collected by monitoring retail sales at points of purchase in cities andtowns of the Russian Federation with population exceeding 10,000 people. The survey consists of twomain parts: a look at macroeconomic trends followed by an evaluation of the processes currently shapingthe tea market in Russia.
TEA MARKET IN RUSSIAKonstantin Loktev,
Regional Manager, Client Connections, Nielsen
ECONOMICS
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COFFEE&TEA INTERNATIONAL # 1/2014
ECONOMICS
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ECONOMICS
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COFFEE&TEA INTERNATIONAL # 1/2014
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According to a recent (2nd quarter of 2013) study by Nielsen, consumer confidence index in Russia hasfallen to the lowest point since the latest economic crisis. This shows that the market is going through aperiod of negative growth, and this is having an effect on the retail sales of consumer goods.The 2nd quarter of 2013 was the first period in the last several years during which the Fast MovingConsumer Goods (FMCG) Index showed a decrease in sales by volume; while sales are still growing byvalue, this growth is driven essentially by inflation. This general trend is mirrored on the hot beveragesmarket, which includes coffee.
RUSSIAN COFFEE MARKETCurrent trends on the
Irina Liutikova, Nielsen
ECONOMICS
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COFFEE&TEA INTERNATIONAL # 1/2014
ECONOMICS
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WHO IS WHO?
At Buisman Ingredients youwill find the specialists innatural caramelised sugars
and caramel colours. For over 145years this Dutch company’s productshave made the difference in tasteand visual appeal of many food andbeverage products consumed world-wide. The authentically producedaromatic caramelised sugars deliverpure added value to coffee, they areused to boost and enrich the coffeeflavour profile, improve the colourand reduce cost by replacing part ofthe coffee.
Caramelised sugar is often madefrom sugar but the raw material canalso be another carbohydrate source.Caramelisation of sucrose starts withthe melting of the sugar at high tem-
peratures followed by foaming (boil-ing). Sucrose first decomposes intoglucose and fructose. This is followedby a condensation step, in which theindividual sugars lose water and reactwith each other. Hundreds of newaromatic compounds are formedhaving a range of complex flavours.Caramelised sugar is no longersweet, its flavour depends on theprocess and raw materials but will bemostly nutty, bitter and typicalcaramel. The colour is reddish brown,less dark then the Class I-IV (E150a-d) caramel colours. It is a naturalingredient so not an additive and hasto be labelled as caramelised sugar orburnt sugar.
In an instant coffee (mix) as wellas in ground coffee, caramelised
sugars can boost the coffee aroma,let it stand out more clearly. Sometypes can offer more balance to aflavour that, for example, containstoo much peaks in bitter aroma.
When bitterness and acidity aredominant, the Natural CaramelisedSugar of Buisman (named NCS) willround the coffee. It will balance thetaste, resulting in a broader flavourprofile and more body. Aroma’s:nutty, malty, honey, chocolate,liquorice
To strengthen its character, theBuisman’s Traditional CaramelisedSugar (named TCS) is often added tomildly tasting coffee. It will enrichand intensify your coffee. Aroma’s:burnt, roasted, smoky, bitter, choco-late.
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UNIQUE NATURAL CARAMELS –The Golden Ingredient!
A
WHO IS WHO?
The machine has ten lanes and – a new and crucial feature –two processing points per function, the so-called “doubleindex”. With this the machine processes 20 paper pods simul-
taneously at each “station”. It is an advantage that the filler unit is fit-ted vertically and can be ideally positioned over the pods dependingon product weight and density. In addition, in the design of thismachine type, the shortest possible transport path for the productwithin the machine line up to the packaging was also taken intoaccount. A further advantage of the design are the function modulesfitted overhead in the machine frame and easy to pull out for use.Whether for cleaning or maintenance of for conversion work on themachine, all the modules are easily accessible even though at the sametime they are compactly fitted. The floor area requirement is thus keptlow, particular when one considers the space to output ratio.
The packaging line can also be coupled with secondary packagingmachines. The interface is the compact and safe pod transfer with acounting device and stacking.
The cost aspect: In general, a new high performance systemwhich replaces several older machines takes up considerably lessspace. There is less expense involved in materials handling and forinterfaces if only one line needs to be fed with materials and oper-ated instead of several. It is possible that in addition the product-giveaway is substantially reduced. The sum of the cost benefits inmany cases leads to a rapid payoff of a new high performance line– and soon to higher profit margins!
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A new generation of production and packagingsystems for coffee and tea pods assures produc-tivity benefits. With the OPTIMA CFL4-10/D anoutput of up to 1,500 pods/min is achieved, a per-formance representing the highest currently avail-able on the market. Both asymmetrical and sym-metrical pods and capsules can be made with theOPTIMA CFL4-10/D – optionally also ESE Pods(Easy-Serving-Espresso).
OPTIMA CONSUMERUp to 1,500 portion packs/min
A
WHO IS WHO?
Once again in 2014, interpack is emphasising
its role as the world’s most important trade
fair for the packaging sector and related
processing industries. All the available spaces in the
Dhsseldorf exhibition centre with its 19 halls are booked
out. As in previous editions, from 8 to 14 May 2014
about 2,700 exhibitors are expected from industries
ranging from food and beverages, confectionary and
baked goods to pharmaceuticals and cosmetics, non-
food consumer goods, industrial goods and related ser-
vices. At the last event in 2011, there were 165,000 visi-
tors, of whom 84 percent indicated that there were
involved in decision-making processes in their compa-
nies.
Interpack is reinforcing its leading role by offering
visitors innovative special topics alongside the extensive
range of offerings provided by exhibitors.
“Components for processing and packaging” is an
event being staged for the first time in 2014 as an addi-
tional exhibition for suppliers to the packaging industry.
On 7 May 2014, one day before interpack opens its
doors, the SAVE FOOD Congress will already commence
in the Congress Centre South (CCD Shd). This two-day
event is directed at both non-profit organisations and
industry. It highlights the topics of global food loss and
food waste and explores the aspects involved, address-
ing a broad public audience. The SAVE FOOD initiative is
a co-operation between the Food and Agriculture
Organisation of the United Nations (FAO), the United
Nations Environment Programme (UNEP) and Messe
Dhsseldorf. The special show INNOVATIONPARC
PACKAGING (IPP) 2014 will also be staged under the
motto of SAVE FOOD. Participating companies from all
stages along the value chain are invited to showcase
their solutions for avoiding food loss and food waste.
Further information is available under www.inter-
pack.com and www.save-food.org.
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INTERPACK2014 FULLY
BOOKED AGAINSupporting programme with new
COMPONENTS event, SAVE FOODCongress, INNOVATIONPARC
PACKAGING and METALPACKAGING PLAZA
A
International Exhibition ofthe Hospitality Industry
(HOST) took place in Milan,Italy, on 18-22 October,2013. According to the orga-nizers, 1,700 companiesfrom 48 countries partici-pated in the five-day event;
the venue welcomed 133,000 guests from 162 coun-tries.HOST is definitely one of the largest professionalexhibitions for the HoReCa industry, especiallywhen it comes to coffee and tea. Four pavilionswere taken up by exhibits of various raw ingredi-ents and processing equipment for different seg-ments of the industry; guests could examine greencoffee beans, learn about various processing androasting technologies, take part in degustations.This year, the Exhibition saw an impressive num-ber of new models of coffee roasting and brewingequipment.A special part of the Exhibition, InnovationGallery, showcased the latest innovations, includ-ing 5 new lines of coffee equipment.The areas of the Exhibition dedicated to coffeeand tea hosted master-classes, seminars and train-ing sessions, presentations by famous baristas,educational programs and degustations. A trade-mark event at the HOST Exhibition is a visit to afactory or a museum of coffee-related equipment;such a visit allows the guests not only to get toknow the equipment, but also to learn the historyof its design and manufacturing. This year, wemanaged to take part in two such excursions: oneto the world-famous MuMac museum and theother to the coffee-making equipment factoryowned by Rancilio. We must note that Russiancoffee and tea professionals are increasinglyinterested in attending the Exhibition: it is con-sidered a must for anyone who desires to growprofessionally and to keep discovering somethingnew. By the way, the next HOST Exhibition willtake place in Milan on 23-27 October, 2015, at thesame time as the International Exhibition “Expo2015” (1 May – 31 October 2015).
Coffee&Tea International takes part in the HOST exhibitioncoffeetea.ru
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Scientists have come upon two magic words capableof making consumers believe a plain old cup of cof-
fee tastes better: “eco-friendly”. In a series of experi-ments, researchers asked people to sample two identicalcups of coffee. The researchers told the study volun-teers that one of the cups was made with “eco-friendly”coffee beans and the other was not. People who saidthey cared about the environment gave the “eco-friend-ly” coffee higher marks for taste. Meanwhile, if volun-teers were not told which cup of coffee was “eco-friend-ly” until after they had tasted both samples, the labeldidn’t influence their ratings for taste.This isn’t the first time scientists have demonstratedthat beliefs about a product’s characteristics can influ-ence how much people like it. For instance, in a studyfrom the Cornell University Food and Brand Lab, vol-unteers thought nutrition bars tasted worse when toldthat the bars contained soy, even though it wasn’t true.In another study by scientists from Caltech andStanford, volunteers gave higher taste ratings to winethat they thought was more expensive.So it looks like Juliet was wrong when she told Romeothat “a rose by any other name would smell as sweet”.An “eco-friendly” rose would smell sweeter.
latimes.com
Two magic words make reg-ular coffee taste better
Asolar-powered mobile coffee shop began operation inKiev, the capital city of Ukraine. According to the
owner, the solar panel supplies enough electricity topower the coffee-making machine and to charge the car’sbattery. This unique shop also offers incentives to its cus-tomers: prices that are slightly lower than competitors’and a discount card.
vv.com.ua
Ukraine’s capital welcomessolar-powered coffee
South Korea's tea importsspiked last year as demand
increased for healthy and dietfoods.According to the data byKorea Customs Service (KCS),South Korea imported 8,234tons of tea last year, up 97 per-cent from 4,171 tons importedin 2009.The imports were valued atUS$48.38 million, which rep-resented a 187 percent risefrom the $16.86 million tal-lied four years earlier, thedata showed.
globalpost.com
S. Korea's teaimports spikein 2013
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TEA MASTERS CUP RUSSIA
The Cup included three events: “Tea-making Skills”,“Tea Composition” and “Tea-tasting Skills”. Eachevent allowed the participants to demonstrate theirskill and knowledge of that aspect of the tea culture.The program and competition rules for each eventwerecreated by Russian tea experts.Olga Brentse was the winner in the “Tea-making
skills” event. The judges were impressed by the com-bination of simple teas selected for preparation and byOlga’s extensive knowledge of the product.In the “Tea Composition” event, the judges gave firstplace to Maria Lunkina. Her pairing of Japanesegreen tea with Japanese-style tea sweets was judgedto be the most attractive.
Finally, Julia Malysheva won the “Tea-tasting Skills” event by being the first tocorrectly identify the prescribed numberof tea samples.The winner in each category was award-ed a trophy and a cash prize. All TeaMasters Cup competitors received cer-tificates of participation.The jury of the Tea Masters Cup consist-ed of representatives from the most sig-
The tea-making competition Tea Masters Cup Russia took place on 12 September2013 as part of the United Coffee & Tea Industry Event 2013. The goal of this com-petition, organized by the “Coffee&Tea in Russia” and “Coffee&Tea International”magazines and the Rusteacoffee Association, was to foster the “high culture” of tea,to raise the level of professionalism and to stimulate the exchange of ideas amongfood service industry workers, to boost the quality of tea and tea service at estab-lishments where tea is served and to promote the tea culture among consumers.
COFFEE&TEA INTERNATIONAL # 1/2014Ho
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Tea masters show SURPRISING VERSATILITY
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TEA MASTERS CUP RUSSIA
THIS UNIQUE EVENT WAS MADE POSSIBLE BY OUR SPONSORS:
nificant spheres of the contemporary Russian tea culture: acad-emic, industrial and club/restaurant. In addition, a wine expertwas asked to join the jury: the idea was to have a person withoutany preexisting professional preferences with respect to tea, butwith highly developed degustation skills. Because the eventswere so different, the approaches taken by individual competi-tors in each event differed greatly as well. Spectators witnesseddynamism and distinct personal styles, meditative “flow” andcold disciplined strategy, original recipes and preparation meth-ods, engagement and “objective subjectivity” of the judges,exquisite teaware and a constant aroma of tea. The whole com-petition lasted for about seven hours.According to the Organizing Committee, tea-making competi-tions in this format will soon be launched in several other coun-tries. It is expected that the first Tea Masters World Cup will beheld in 2015. For more information, please visit www.teamas-terscup.com.
GENERAL SPONSOR
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TEA MASTERS CUP RUSSIAH
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This unique competition, held in Moscow in September of 2013 as part of the United Coffee & Tea IndustryEvent (UCTIE), will long be remembered not only by the participants, but also by all those who care aboutdeveloping the market and raising the level of professionalism in the coffee industry, as well as by ordinaryconsumers. The Coffee Enthusiast Team Cup was more than just another competition: it incorporated a num-ber of unique educational seminars that were free and open to the public.
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COFFEEenthusiasts face off
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COFFEE ENTHUSIAST TEAM CUP
Team S.E.T. Team Costa Coffee Team Red Cup
Team Shoko Team Team Go TeamTeam VIP-very important pussycat Team Wilhelm, answer!
Team Apocalypse's cats
The de facto slogan of the competition was the idea thata great cup of coffee is not the creation of one person, butthe work of a team, responsible for selecting the best coffeeat the plantation, delivering it to the roaster, completingthe roasting process and, finally, preparing the coffee.
4-person teams competed in several events, earningpoints for each. The points were awarded for knowledge ofcoffee, knowledge of coffee etiquette, team spirit, creativi-ty and ability to share knowledge with others.
The award for the best team spirit and coffee-makingskills went to Team VIP, Saint Petersburg, Russia (DmitriBorodai, Nikolai Strel’nikov, Anatoli Zhdanov,EkaterinaBalatsenko). As their first-place prize, the teamwent on a trip to Ethiopia in December of 2013 to see withtheir own eyes how coffee is grown and processed in thatcountry.
According to the members of the winning team, duringthe competition they felt that they had literally mergedinto a single organism, and that this unity was the secretbehind their ability to overcome emotion and stay on thepath to victory.
The Coffee Enthusiast Team Cup was organized by theCoffee&Tea in Russia and Coffee&Tea International maga-zines with support from the Russian Barista Guild and theRusteacoffee Association.
THE FOLLOWING EVENTS WERE PARTSOF THE COFFEE ENTHUSIAST TEAM CUP:
1. The Chemistry of Taste – a lecture by expert chemistJoseph Rivera (USA), followed by team degustationfocused on sensory analysis.
2. Cup of Excellence – a lecture by Sherri Johns (USA),Director of Marketing, Training & Events (Alliance forCoffee Excellence), Head Judge (Cup of Excellence),followed by team training on cupping according to COErules.
3. Fun-relays during an evening celebration at the FASS-BINDER restaurant.
4. Water – a lecture and a degustation by AlexanderKolesnov, Moscow State University of Food Production
5. Coffee service – salesmanship competition
6. Wine tasting – a lecture and a tasting lesson byTatiana Selivanova, Deputy Director, Training, FortWine Trading Company
7. Teaching children of making coffee and Latte Art
8. Milk – a lecture by Roman Glebov (Expert), followed bya degustation
9. Creative Latte Art – judges: Victoria Kashirtseva (win-ner, World Latte Art Championship 2012), PhilipLeytes (winner, World Coffee in Good SpiritsChampionship, 2011), Anna Serova (winner, WorldCoffee in Good Spirits Championship, 2006)
10. Children’s Latte Art competition.
12th SEPTEMBER
13th SEPTEMBER
COFFEE ENTHUSIAST TEAM CUP
WINE TASTINGTatiana Selivanova, Deputy
Director, Training, FortWine Trading Company
CHILDREN’S LATTE ART COMPETITION
WATERAlexander Kolesnov, Moscow State University of Food Production
COFFEE SERVICE
THE CHEMISTRY OF TASTEJoseph Rivera (USA)
FUN-RELAYSAn evening celebration at the FASSBINDER restaurant
CUP OF EXCELLENCESherri Johns (USA)
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14th SEPTEMBER
ГЕНЕРАЛЬНЫЙ СПОНСОР ОФИЦИАЛЬНЫЕ ПАРТНЕРЫ
ПАРТНЕРЫ ПРИ ПОДДЕРЖКЕ
СПОНСОРЫ КОФЕМОЛОК НСОР КОФЕМА ПОНСОР БОЙЛЕРОВ
and without a heroic effort by the Organizing Committee headed by Tatiana Lukhminskaya, Director of Gourmet Style,and Maxim Bobrenev, President of Russian Barista Guild.
48
OBVIOUSLY, SUCH A UNIQUE AND AMBITIOUS PROJECT WOULD HAVE BEEN IMPOSSIBLE WITHOUT OUR SPONSORS:
PRESENTATION OF AWARDS TO THE WINNERS AND TEAMS
PRESENTATION OF AWARDS TO YOUNG ENTHUSIASTS
CHILDREN’S LATTE ART COMPETITION
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CREATIVE LATTE ARTJudges: Victoria Kashirtseva (winner, World Latte Art Championship 2012),
Philip Leytes (winner, World Coffee in Good Spirits Championship, 2011),Anna Serova (winner, World Coffee in Good Spirits Championship, 2006)
GENERAL SPONSORS OFFICIAL PARTNERS SPONSORS OF COFFEE GRINDERS SPONSOR OF COFFEEMACHINE SPONSOR OF BOILER OFFICIAL SUPPLIER
PARTNERS ORGANIZERS BY SUPPORT
DRAHTWERK ELISENTALW. Erdmann GmbH & CoWerdohler Str. 4058809 NeuenradeP.O. Box 1260, 58804 Neuen-rade, Germany Phone: +49 2392 697-35Fax: +49 2392 [email protected] www. elisental.de
ELISENTAL
TEAMAC S.r.L.
TEAMAC S.r.L.ViaMenghini,140054 Budrio(BO), ItalyPhone: +390516926276 Fax: [email protected] Agent in Russia: OOO KayanStreet 26 Bakinskikh Komissarov— 9,Office 21, Moscow 119571Phone: +7 495 4345157/7164/[email protected]
ZWIRNEREI A.D. WUTACH GmbH
Zwirnerei a. d. Wutach GmbH
P.O. Box 1163, 79780 Stuhlingen/ GermanyPhone +49 7744 9396-0 Fax +49 7744 [email protected]
..
ORIMI TRADE, Llc.
ORIMI TRADE, Llc.3, Tobolskaya str., St. Petersburg, 194044, Russia Phone: (812) 346 82 40 Fax: (812) 542 15 01 [email protected]
GLATFELTER COMPOSITE FIBERS BUSINESS UNIT
International contact:GLATFELTER Gernsbach GmbH & Co. KGPhone: +49 7224 66 [email protected] contact:GLATFELTER RussiaPhone: +7 495 984 97 [email protected]
OPTIMA CONSUMER GmbHGeschwister Scholl Strasse 89,74523 Schw@bisch Hall, Ger-manyPhone: +49 791 94606-0Fax: +49 791 [email protected]
OPTIMA CONSUMER GmbH
OXALIS
OXALIS, spol. s r.o.K Teplin<m 663 763 15 SluÓoviceCzech RepublicTel: +420 577 127 111Fax: +420 577 127 [email protected]
INTERPACK
INTERPACKMesse Dhsseldorf GmbHMesseplatzStockumer Kirchstra8e 61 40474 Dhsseldorf, GermanyPhone: +49 (0)211 4560-01Fax: +49 (0)211 4560-668info@messe-duesseldorf.dewww.interpack.comwww.messe-duesseldorf.de
BUISMAN INGREDIENTS B.V.
Buisman Ingredients B.V.P.O. Box 19, 8064 ZG ZwartsluisThe NetherlandsPhone: +31 (0)38 386 1487Fax: +31 (0)38 386 [email protected]
LLC «UNIVERSAL FOOD TECHNOLOGIES»
LLC «Universal Food Technolo-gies»142204, Russian FederationSerpuhov, Severnoe shosse, 14Tel.: +7(4967)37-5454Fax: +7(4967)[email protected]
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