the specialty coffee association of america's (scaa) event newspaper, the morning cup - issue no. 4,...

Sunday, April 27, 2014 | The MC 1

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Your Daily Pick-Me-Up of SCAA Event News

TheMorningCup

April 27, 2014Seattle, Wash.

Issue No. 4

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Its 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. Coffee 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 coffee people, before heading home to share what youve learned with the family at home.Not to be missed: The final 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.

All Too Soon, the Last Dayof #SCAA2014 Has Dawned

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 experienceand 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 finally 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

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Today Is the Last Chance to Maximize Your Event Participation

2 The MC | Sunday, April 27, 2014

PeruGearing up for 2015, SeattleWhile 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 Champion-ship 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. Champion-ships 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 staff will be happy to help you.

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 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 Coffee Events 2:30 p.m. United States Coffee Championships Winners Announcement 7 p.m. The BGA Party, hosted by Dalla Corte

Trinity Night Club

Everyone Invited, Must Be 21 or Older

Continuation of cover story

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 defines the power that we have in latte art to change peoples opinions and views about coffee. We can take a person from second-wave coffee and flip them to what we do immediately, just by showing them something pretty.Steve Karvunis, international project manager, Asia-Pacific, Bunn-O-Matic, Springfield, Ill., an exhibitor: Its great to learn how people perceive the coffees. For Bunn-O-Matic especially, the interest in the drip coffees vs. the traditional espressos. Its very interesting to teach people that coffee is as complex as wine. And when you understand it, you can change the parameters and actually taste the differences. It really is exciting for us as a company to enable people to learn and experience through their taste buds how different coffee can be and how to extract the flavor from it. Eric Gould, help desk analyst, Starbucks, Seattle, Wash., an App Squad volunteer: Im just amazed at all these different technologies, and all the vendors there are, and different 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 flavor wheel, which I was learning about from Steve here at Bunn-O-Matic, and that it was so in-depth, so thats really cool.Nancy Montgomery, owner, Columbia River Coffee Roasters, Astoria, Ore., an attendee: For me, just to be able to glean from so many different 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 Coffee Event of the Year.

Pete Licata


What Was the Best Coffee Experience You Had This Week at The Event?

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

BGA Cafe Schedule for Today

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Exhibitor, Sponsor & Industry News

The Third Wave of Fair TradeWhile theres a coffee 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 first 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 producersdemocratically 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 certification bodies.Visit the SPP booth, No. 12128, to get involved in this great movement, supported by the Organized Small Producers Foundation (FUNDEPPO).

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

That reaction when people get a cup off our machine for the first 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

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

The atmosphere is really great. This is a first time for me. This competitions and all the new stuff, products. I want to get an espresso machine, a new Slayer, Orinocoall that stuff. Yuki Kamado, founder, Breakbeats Coffee, Akita, Japan

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 unaffiliated

For me, I havent had as much coffee as I should, but I had a really nice cupping with Olam Specialty Coffee yesterday, of Indonesian coffee, which I enjoyed.Cheryl Kingan, coffee buyer, Cafe Grumpy, New York

Hearing a story that Cody Kinart told me. He was working at Symposium and brewing a coffee, and explaining the flavors and texture and how it was this beautiful bright coffee 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 coffee 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 coffee for the person who grew the coffee! So I would say, that story was my favorite part so far. Hilary Staff, marketing and communications coordinator, World Coffee Events, Los Angeles

event chatter


The Morning Cup Goes Green with SCAAThe Specialty Coffee 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.

Each year, SCAA honors outstanding achievements in the specialty coffee industry and unique contributions to the association. These leaders have made contributions to the industry, resulting in the development and promotion of coffee 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 Award winners are:

Lifetime Achievement Robert StillerBob Stiller founded Green Mountain Coffee Roasters, Inc. in 1981 and served as its president, chief executive officer

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 profits 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 financial 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 coffee communities to understand first 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 beneficial business model that results not only in profitswhich 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 coffee. 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

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.

Alfred Peet Passionate Cup Sunalini MenonSunalini Menon is a postgraduate in Food Technology from the University of Madras, India. She worked

at the Coffee 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, Coffeelab Limited, in Bangalore, India. Coffeelab is the first of its kind to be established in the private sector and provides comprehensive quality related services for the Indian Coffee industry. The lab is managed by women, who handle sensitive and critical steps in quality evaluation, such as green coffee evaluation, roasting and tasting. Menon has more than 35 years of experience in the coffee industry both within India and internationally. She is directly associated with quality and quality-related aspects of domestic and international coffee and has been promoting the concept of quality in coffee 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 coffee producing and consuming origins, which has helped in developing her visual and organoleptic skills in coffee 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 coffees. She is not only considered as one of Asias recognized coffee cuppers, but is also invited by coffee origins to conduct cupping workshops; to educate coffee entrepreneurs and enthusiasts on the finer nuances in the coffee cup.Menon is the Quality Ombudsman of the Speciality Coffee Association of India. She is a Coffee 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.

Service to the Association Trevor CorlettCorlett is CEO and co-founder of Madcap Coffee 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 finished in the top six in a regional consecutively for the last six years. In 2011, he finished 4th and most recently 3rd in the United States Barista Championship. When not making coffee, he can be found doing Lego construction with his wife and three daughters.

Sustainability Award Congo Coffee Revival: Regenerating Communities by

Linking Remote Farmers to Mainstream MarketsFor 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 first time. Twins first partnership was with Sopacdi, a coffee 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 coffee 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 first modern coffee 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 coffee. For more information on this project, visit Twin.org.uk.

SCAA Honors 2014 Recognition Award Recipients


twitter.com/SpecialtyCoffee#scaa2014

Join the Conversation.

Roasters be breakin. We are cupping new crop Ethiopians up in 620. Come through #SCAA2014

@FairTradeUSA pic.twitter.com/7bfKjeVviv

Heard @ SCAAs

@alyssagoch: Quality is not a niche. #SCAA2014

Hashtag Hub

@stonecreekcto: Green grading fun! #SCAA2014

@fontecoffee: Tonight were roasting a pig just for you, #SCAA2014! Beer, wine, coffee & more to celebrate a great few days of @

SpecialtyCoffee #Seattle!

@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 coffee industry. Salud! #coffee #SCAA2014

#specialtycoffee #seattle #portland #fun


Caffeine Crunch: Anywhere, Anytime Coffee BreakCleveland Organics has created an Anywhere, Anytime Coffee Break that will keep you coming back for more.

We love hearing stories from our customers, says Cleveland Organics Owner Beth Cleveland. Caffeine 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 offer them for sale in our unique boxes with the coffee mug handle. No matter how they are consumed, our customers agree that Caffeine Crunch is the perfect Anywhere, Anytime Coffee Break that you dont want to miss out on!Email Beth Cleveland at [email protected] or give them a call at 478-825-3440 to find out how you can add their products to your stores.

@shinderelli: Just perfect in every way. #design

#seattle #scaa2014 #toomuchgoodnessinoneplace

#potd


What Was the Most Exciting Discovery You Found in the Exhibit Hall?

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They have Pacific Barista Almond Milk, and Im an almond milk drinker myself. I feel like, whenever you can find really awesome milk alternatives, it pumps you up to make even better beverages for every customer. Otessa Crandell, retail training manager, Chromatic Coffee, 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+ coffees everywhere! Mae Clark, Purista, Tacoma, Wash.

The most exciting thing I discovered was the rejuvenation of passion for all products in coffee. 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 coffee 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.

event chatter

#SCAA2014


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

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.

VISIT US AT BOOTH 15115

Ghirardelli&

The Culinary Institute of

America announce

a decade-long partnership

Meet Indonesias First-ever World Barista Championship Sensory Judge @ Remarkable Indonesia PavilionBorn and raised in the capital city of Indonesia, Jakarta, Mira Yudhawati has been passionately involved in the coffee industry since 2004. In 2009, Yudhawati successfully became a Certified Q Graderby the Coffee Quality Instituteand a Certified World Coffee 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 coffee industry around the world.According to Yudhawati, Indonesian coffee has many different characteristics. From every region, it has different acidity, body, spice, flavor and aroma. So when you want to taste different types of coffee, Indonesia has it all!With the complexity and variety of coffee, Indonesia continues to be the worlds top coffee producer. In 2013, Indonesia was the third biggest producer, exporting close to 300,000 tons of coffee to the world. In terms of the sustainability of coffee in

Indonesia, things have been growing the past several years. Private companies have started to prioritize growing sustainably produced coffee, 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 coffees from Sumatra, Java, Sulawesi, Bali and Papua coffee. 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 [email protected] or Indonesian Trade Promotion Center Los Angeles at [email protected]. Phone 213-387-7041.


Meet the Hawaiians, Savor Their CoffeeMeet Hawaiian coffee growers, a native Hawaiian chief roaster, and listen to the sweet sounds of Hawaiian music by famed musician Wailau, all representing Kaù Coffee Mill from the Big Island of Hawaiìs remote Kaù District.Meet Kalikoweo Keolanui, who will share her manaò (knowledge) on roasting Kaù Coffee grown on the slopes of Mauna Loa Volcano.Talk story with Bull and Jamie Kailiawa, who have ranked among the top in Coffee of the Year competitions, for their handpicked Kaù Coffee beans grown in upland Moaùla of Kaù. Meet Kea Keolanui from award-winning Rainbow Falls Hilo Coffee Farm. She will invite you to come to Hawaiì to visit coffee lands. Listen to Wailau, who tours with Hawaiian music in Japan, the mainland and throughout Hawaiì. Witness hula by Jamie Kailiawa.Learn about many community projects of Kaù Coffee Mill, Edmund C. Olson and his Edmund C. Olson Trust. They include a hydroelectric plant to fire up the coffee mill and adjacent macadamia operations and to provide additional water for native gardens, with a companion effort to bring back a centuries-old water system for improved irrigation for diversified farming.Taste the brew and see Kaù Coffee Mills new products, including Kaù Coffee Singles for Keurig coffee 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 coffee origin tour arrangements to the Big Island.

Visit Kaù Coffee Mill booth No. 6041 and visit KauCoffeeMill.com.

Mira YudhawatiSee Remarkable Indonesia Pavilion, booth No. 12135.



Ghirardelli Partners with the Culinary Institute of AmericaGhirardelli, a leading supplier of frapp mixes, sauces, ground chocolates, cocoa powders and chocolate products to restaurants and coffee 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 offers five frapp flavors: Classic White and Double Chocolate from which countless frapps and smoothies could be crafted, two coffee based flavors, Mocha and White Mocha, and Frozen Hot Chocolate. The Mochas contain real Colombian coffee, providing ingredient cost savings versus adding espresso or coffee 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


Your Daily Pick-Me-Up of SCAA Event News

TheMorningCup

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


Kahwa Coffee: Indonesias Traditional Coffee at Remarkable Indonesia Pavilion

In the 1800s, when coffee was first planted in Indonesia, the local West Sumatra coffee farmers found a creative way to enjoy coffeeby brewing the young leaves of coffee called Kahwa Coffee. The farmers chose only the young leaves from the altitude of around 700 meters above sea level to brew this Coffee. Nowadays, the West Sumatra community drinks Kahwa Coffee as part of their everyday lifefrom home brew, commercial to small Mom-and-Pop coffee shops. Today, experience the Kahwa Coffee at the Indonesian Pavilion at SCAA, to give you a chance to taste and experience its refreshing uniqueness.The West Sumatran farmers specifically choose Robusta leaves, to brew Kahwa Coffee 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 filtered by a fiber filter. The result: a tea-like coffee, mild-acidity with a hint of spice, low in caffeine. What an interesting combination! Their presentation of Kahwa Coffee is done with traditional coconut shellsretaining the original fresh and unique flavor 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 effect on its drinker.The Indonesia Pavilion wants to share this tradition of Kahwa Coffee, so please stop by their SCAA booth, No. 12135, today. They are proud and excited that Kahwa Coffee is newly available to the U.S market and buyers can exclusively purchase from the West Sumatra Province Plantation Office. The Indonesian Pavilion will also have Kopi Tarik, another unique version of traditional coffee brewing from Aceh, booth No. 12135.For more information, please contact the Indonesian Trade Promotion Center Chicago at [email protected] or via phone at 312-640-2463, or the Indonesian Trade Promotion Center Los Angeles at [email protected], phone: 213-387-7041.

Visit the


Ghirardelli Expands Its Frapp LineStop by the Ghirardelli Booth to Try Tasty Beverage Creations and to Win Fun PrizesGhirardelli has expanded its frapp line into two coffee-based flavors, Mocha and White Mocha, as well as a decadent Frozen Hot Cocoa. Each flavor contains premium ingredients, like real Colombian coffee and Ghirardelli cocoa powder. And each version is available in a convenient three-pound counter top canister, as well as bulk cases.The Mocha flavors offer an excellent option for cafes looking to provide a premium real coffee frapp that is both simple and cost effective to make. Both flavors deliver on the decadent flavor consumers expect from the Ghirardelli brand.The Frozen Hot Cocoa is an exceptional product that combines the rich flavor of premium cocoa powder with the creamy, cool taste of an iced blended drink. These new flavors build on Classic White and Double Chocolate, the two base frapp mixes already offered by Ghirardelli.Both flavors provide an excellent foundation for adding fruit or other flavorings to create your own signature beverage. All flavors 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.

Be Protected from Mysterious Coffee Disappearances By Paul Streett, Rekerdres & Sons Insurance


Monin Announces New Dulce De Leche SauceMonin Gourmet Flavorings, the worlds leading provider of premium syrups and flavoring products, introduces a new flavor to their indulgent sauce line-up. Dulce de Leche.Monin Dulce de Leche Sauce is the perfect creamy, dairy-rich caramel flavor for crafting specialty coffee beverages, and it can also be used as a decadent garnish.Why this flavor? Research shows that Latin American and other global influences are driving the hottest flavor trends and influencing 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 flavor in chain restaurants and coffeehouses.New Dulce de Leche Sauce is made with the finest ingredients and natural flavors.

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 offers over 200 specialty syrup, sauce, pure and smoothie products designed to add flavor and profit to specialty beverages.Founded in 1912 in Bourges, France and family-owned for three generations, Monin is the premier provider of flavoring products for creating specialty beverages. With manufacturing facilities in three continents and distribution to more than 100 countries, Monin is recognized as the global flavor leader.For more information on any Monin product, call 800-966-5225 or visit Monin.com for hundreds of flavorful recipes. Visit SCAA booth No. 12101.

Continue Your Exploration of the Best Coffee in the World at Host 2015Do you want to get in tune with the state of coffee 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 coffee. Of course, Host 2015 will be on the leading edge of showcasing the coffee industry, as it takes place just before the close of Expo Milano 2015.As an international benchmark for the coffee 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 coffee will be one of the nine cluster themes (clusters will be organized around specific food chains or specific themes of interests).Another important feature of Host 2015 is its partnership with the Specialty Coffee Association of Europe (SCAE). SCAEs presence at Host 2013 saw the participation of hundreds of baristas from all over the world, including longstanding coffee-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 Hoffman), organized by World Coffee Events. The WBC AllStars involved demonstrations, performances, challenges and interviews.Another important feature at Host 2013 was Lo Bevo Caff di Qualit (I Drink Top-Quality Coffee), conducted by coffee expert Andrej Godina and reigning Italian coffee-making champion at the time, finalist in the World Baristas Championship, Francesco Sanapo.Knowing how to recognize top-quality coffee 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 coffee sector will converge, companies like Kimbo, Moka Sirs, Caf Novell, Caff Vergnano, Covim, Gruppo Cimbali, Nuova Simonelli, Rancilio Group, Sanremo and Wegaall of which will interpret the key industry trends and topics.Hosts expertise in coffee will be further highlighted by complimentary and business-enhancing macro areas at the exhibition, including tea, coffee 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.

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 laterand one that may seem easy to answer on the surfaceis: Can tools or, in our industry, coffee bags, mysteriously disappear?Most marine cargo policies include theft as a covered peril, but with the provision that one can file 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 coffee was taken out of the warehouse or off the ship without your consent, you could be flat out of luck and stuck eating the loss.

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 coffee 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 offering 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 coffee 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 coffee shippers. Call 214-520-2345 or visit Reksons.com.


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

the specialty coffee association of america's (scaa) event newspaper, the morning cup - issue no. 4,...

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