Coffee &tea April 11

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Weve moved!
601 Corporate Woods Parkway
Vernon Hills, IL 60061
ISSN 0040-0343
Contents
( April 2011 Vol.183/No.4 )
Features
22
22 To Rent or Own: The Challenges &
Advantages of Private Label Custom

Formulation
By Aisha Kabani
28 Espresso from A Roasters Perspective

By Paul Haworth
32 Defining Sustainability in the CoffeeGrowing Context

By Kristina Morris Heredia, Photos by
Mark Shimahara
34 The Six Tea Categories & Their
Differences: A General Guide for Tea

Traders & Tea Drinkers Alike
By Lily Chang
40 Ancap: The Italian Tradition

Staff Report
34
44 Software Solutions for Commodity

Exporters & Origin Operators
By Andy Dimitri
50 Empowering Producers Through
Initiatives
By Professor Borem, Juan Gimenes &
Daniel Friedlander
58 Fresh Edge The Brand is in the

Details: Checklist for Success
By Joshua Boyt
28
58
12 TEA & COFFEE TRADE JOURNAL | www.teaandcoffee.net
32
Departments
14
Editors Page
16
World News
20
Calendar
62
Product Showcase
64
Trade News
66
People News
68
Equipment & Packaging News
70
Marketplace, Advertiser Index
Tea & Coffee Trade Journal has teamed up with delfortgroup to deliver to you the finest
in thinprint paper. Our 2010/2011 editions will be printed exclusively on delfortgroups
thinstar plus high bulk 60 gsm. Not only does this paper deliver an exclusive look, its
also completely sustainable. We have dropped our basis weight, reducing
our footprint considerably. Paper is compressed carbon, after all.
Delfortgroup thinprint paper offers several ultra-light-weight paper
solutions, both in coated and uncoated paper. Imagine your
on-pack or off-pack promotion printed on this paper!
Multiply your profits with

single serve from a single source.
Fres-cos Pod systems can help you get a big serving of the single serve market.
For coffee roasters looking to capitalize on single

serve, Fres-cos complete system approach
equips you with everything you need to effectively
Fres-co will demonstrate

the 60PD Pod machine
along with new brewing
technologies at the
SCAA Expo.
compete in the market, including machines,

printed laminated materials and service.
The Freshest Ideas in Flexible Packaging | www.fresco.com | 215.721.4600
VISIT US AT SCAA EXPO 2011 | BOOTH #1449
( from the )
EditorsDesk
Editor-in-Chief
Specialties Editor
Art Director
Assistant Art Director
Production Coordinator
Prepress Coordinator
Correspondents
Back to Our Roots

As many of our readers may know, Tea & Coffee Trade Journal has been the
source for industry information since 1901. We have esteemed ourselves with
being the only vertically integrated publication in both the tea and coffee
Editorial Advisory Board
fields; reporting on everything from crop reports and transportation and storage issues, to roasting profiles and retail branding. It is this variety that has
kept us in the offices, factories and shops of some of the most well-known
companies throughout the world.
Many years ago, Tea & Coffee Trade Journal covered the globe, both editorially and through its circulation. The business model was reworked when we
Alexis Rubinstein
Donald N. Schoenholt
Lily Lee
YiLing Yen
Grace Guia
Christopher Alston
Suzanne Brown Marketing Correspondent;
Timothy J. Castle West Coast Correspondent;
David DeCandia,
Georgina Gordon-Ham,
Harry Jones,
Wendy Komancheck,
Manfred Krner, Lon LaFlamme,
Larry Luxner, Terry Mabbett,
David Morris
Lon LaFlamme & Phil Beattie,
Dillanos Coffee
Roasters; Michael Cramer,
Adagio Teas; Daniel Ephraim,
Modern Process Equipment;
Stephen Hurst, Mercanta;
Stephen Schulman, S&D Cof
fee; Neal Robinson,
BUNN; Melissa J. Pugash
& Associates; Joseph
Simrany, U.S. Tea Council/Spe
cialty Tea Institute; Christian
Wolthers, Wolthers America
established an Asian sister publication to cover the growing Asian tea and
Founding Editor
William H. Ukers (1873 1954)
coffee markets. But now, Tea & Coffee Trade Journal is returning to its roots.
Editor-at-Large
Jane Phillips McCabe
Accountant
Anthony DiDomenico
Once again, it will be the only magazine distributed throughout the

world, to all the coffee and tea producing and consuming regions. Starting
with our May issue, the magazine will integrate Asian-focused editorial, covering the developing trends, producer reports and noteworthy news occuring
on the other side of the world. We will highlight Asian-based companies delivering exceptional products, service and standards.
This added circulation and editorial content will not only re-establish the
publication as the worldwide leader in the tea and coffee industries, but it will
bridge the gap between the continents, making the world a smaller, more
familiar place to conduct business and understand the global markets.
We will continue to conduct our Tea & Coffee World Cup exhibitions in
Asia, to reinforce our presence, and help our readers and clients from around
the world come together. Whether it be through our trade shows, our magazine or our website, our international presence will help your business grow
and your knowledge of the industries expand.
We have had a meaningful 100+ years in business, keeping with the evolution of the tea and coffee fields, and we look forward to another successful
100+ years doing the same.
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WorldNews
( Coffee and Tea Reports from the Front Line )
Publisher/Vice President Frederick A. Lockwood

Executive Director Rob Lockwood
Chief Financial Officer Sam Kowalski
/Chief Operating Officer
Circulation Manager Mayuri Khemlani
President Robert M. Lockwood
Hawaii Ag Dept. Proposes Rule Change For Coffee Berry Borer Fungus
HAWAII The Hawaii Department of Agriculture (HDOA) wants to hurry
through approval to import a fungus to help fight the coffee berry borer that
has affected coffee production on the Big Island particularly in the famed
Kona Coffee farming areas.
The fungus, Beauveria bassiana GHA, would be moved from a list of
restricted microorganisms (Part A) to the list of nonrestricted microorganisms.
The approval would come under Hawaiis administrative rules.
State agriculture officials now say that based on scientific research,
they are certain that the fungus B. bassiana GHA probably presents a
minimal risk to the environment. Under the Department of Agriculture
rules, the fungus, which is contained in pesticides, Mycotrol O and
Botanigard ES, registered by the U.S. Environmental Protection Agency,
could be imported to Hawaii without permit. The product is also
approved for organic farms.
Agriculture officials say the two commercial products, Mycotrol O and
Botanigard ES are the only apparent chemical control options for coffee
farms in the Kona district of Hawaii island that are infested with Coffee Berry
Borer, a serious pest of coffee. This expedited process provides for adoption
of amendments through Board order and approval by the Governor.
Farmers In Spain Look To Expand European Coffee
In a tropical valley in Spains Canary Islands the month
of April is the time to harvest coffee, which is marketed as gourmet product
and one which farmers hope to expand rapidly.
Since the late 19th century, the residents of the Valley of Agaete on the
northeast coast of Gran Canaria island in the Atlantic have cultivated this coffee, which they consider the only one in Europe, said Victor Lugo, head of
the Agroagaete cooperative.
It is not quite the only one, as coffee plantations exist in the Caribbean
countries that belong to European nations. Production of coffee in the
Canaries is just 3.0 to 4.0 tons per year, organically grown in an area of about
20 hectares (50 acres).
The aim is to bring production to 7,000 kilos (15,000 pounds) from around
2,000 to 3,000 plants while maintaining quality as the priority, said Lugo.
The coffee, first brought from the neighboring island of Tenerife in the
19th century, is grown in this rugged and green valley along with tropical
fruits such as mangoes, papayas and avocados.
In the town of Orotava on Gran Canaria there is also a botanical gardens
where plants brought from the Americas and Asia are grown that are being
acclimatized before being introduced into Europe.
For the past eight years Agroagaete, which groups 30 farms that grow the
coffee and around 1,000 employees, has led a project to raise awareness of it
as gourmet product, which sells for 60 euros ($87) per kilo or 15 euros for
a packet of 250 grams.
Lugo said it is a high-quality Arabica coffee which has the aroma of
chocolate and fruit.
VALLE DE AGAETE
World Cup Show Manager Mayuri Khemlani (U.S.)

World Cup Show Assistant Nancy Fang (U.S.)
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Lockwood Publications produces the magazines:
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http://www.teaandcoffee.net
TSUBACO-TWINKLE
( WorldNews )
But distribution is restricted since it is
sold only in the town of Agaete, in Spains
top department store chain Corte Ingles
or on the Internet.
Shifting Weather Patterns Have Led
To Lower Bean Yields And Higher
Prices At Coffee Shops
SAN JOSE A mile above a Costa Rican
rural mountain town, coffee trees have produced some of the worlds best Arabica
beans for more than a century. Now, farmers
are planting even higher at nearly 7,000
feet thanks to warmer temperatures.
We noticed about six years ago, the
weather changed, said Ricardo
Calderon Madrigal, whose family harvests ripe, red coffee cherries at the higher elevation. He sells beans to some of
the most notable coffeehouses in the
U.S., including Stumptown Coffee
Roasters of Portland, Ore., and Ritual
Coffee Roasters in San Francisco.
Standing among healthy coffee trees
near the upper reaches of his farm,
Calderon said he knows he is lucky.
Calderon is one of the few Costa Rican
coffee farmers benefiting from the shifting
weather pattern, while most of his fellow
growers have found themselves on the losing end.
Yields in Costa Rica have dropped
dramatically in the last decade, with farmers and scientists blaming climate change
for a significant portion of the troubles.
Many long-established plantation
owners have seen trees wither or flower
too early. Some have given up. Others are
trying to outwit changes in temperature,
wind and rain with new farming techniques and hardier tree varieties. Like
many tropical crops, coffee cannot tolerate extreme high and low temperatures,
and it needs dry and wet seasons. Costa
Rica and other countries, such as
Colombia, with sophisticated coffee farms
and mills, appear to be noticing the effect
of climate change first.
These problems are helping to push
up the price of a latte or espresso at coffee
shops everywhere. Most important, the
fate of coffee in Costa Rica could be a
bellwether for food production and
prices globally, as farmers around the
world cope with mudslides, droughts and

creeping changes in temperature.
Almost all coffee grows in the tropics,
and in general, tropical species are more
sensitive to climate change, said Joshua
Tewksbury, the Walker professor of natural history at the University of
Washington. There are more species there,
they can withstand only a narrow band of
temperatures and they are not likely to
adapt well to change.
Heavy rains in Colombia recently
helped drive coffee beans to prices not
seen in more than a decade, and coffee
companies are watching closely. Last fall,
Starbucks raised prices on some drinks to
offset rising costs on commodities,
notably coffee.
Sasini of Kenya Snaps Three-Day
Drop on Tea Price Gain Bets
NAIROBI Sasini Ltd. (STCL), a Kenyan
tea and coffee grower, snapped three days
on gains on speculation both production
and prices of tea leaves will climb.
The climbed 5 cents, or 0.5%, to
10.10 shillings. Farmers are expecting
higher prices because production in India
has fallen, Wycliffe Masinde, a research
analyst at Nairobi-based Kestrel Capital
East Africa Ltd., said in a phone interview. The meteorological department
has announced we might be seeing the
end of the dry season. The impact on
production will be seen from the next
three months.
Tea exports from India, the worlds
biggest grower after China, fell 11% in
February to 11.93 million kilograms from
a year earlier, Press Trust of India said yesterday, citing data from the Tea Board.
Kenya is the worlds biggest exporter of
the black-tea variety.
HUL & Tata Tea Roped In To Make
India A Global Tea Hub
NEW DELHI To increase the competitiveness of domestic tea exporters, the
commerce ministry has started work on
evolving a triple-five strategy which seeks
to identify five target countries for
exports, in a clearly defined steps of five
and in a period of five years. For this purpose the government has roped in major
private sector players including Tata Tea

and Hindustan Unilever.
Explaining the rationale behind the
move minister of state for commerce
Jyotiraditya Scindia told FE in an interview that since a chunk of the tea currently produced in India get consumed
domestically, the government is weighing
several options to reverse the trend
including the introduction of a new
scheme. We have started work on developing a triple-five strategy paper for
increasing our tea exports. The paper
should be completed by the end of May
this year, Scindia said.
The governments concerns are warranted since Indias tea exports have gradually declined despite being the second
largest producer after China. While merchandise overseas shipments grew in double digits in 2010, tea exports declined
2.5% in the same year to 193.3 million
kilograms as compared to 198 million
kilograms exported in 2009. In fact, this
was even below the modest 200 million
export target set by the Tea Board in the
previous year. The declining tea exports is
also a sign of the growing threat posed by
other economies such as Sri Lanka,
Indonesia, Vietnam and Kenya.
The potential is huge and it needs a
collaborative approach. We dont want
this to be merely a government exercise
that is why we are involving various private sector companies as well as the big tea
exporters to be a part of the discussions,
Scindia said. He said that the steps would
focus on improving the quality of tea produced and increase the total volumes.
India currently exports only 18-19% of its
overall tea production.
Among the steps that the government
is likely to draw up include expanding the
tea production by giving special incentives
under various schemes and encourage
oragnized production of tea.
The government hopes that bringing
the private sector players would help
address some of the broad issues plaguing
the industry. Tata Tea, which is a part of
Tata Global Beverages, is among the
countrys largest tea producers. HUL
owns brands such as Brook Bond and Taj
Mahal Tea.
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(\[VTH[PJ)YL^LYZHUK*VMMLL+L]PJLZ0UJPUMV'HIJKWVKZJVT^^^HIJKWVKZJVT
( Calendar )
April 28 May 1
Hotelex Shanghai
Shanghai, China
Tel: +86 21 6437 1178
Fax: +86 21 6437 0982
Email: hotelex@ubmsinoexpo.com
Web: www.hotelex.cn
April 28 May 1:
23rd Annual SCAA Exhibition
Houston, Texas
Tel: +1 562 624 4100
Email: info@scaa.org
Web: www.scaa.org
San Diego Convention Center
September 23 25:
Coffee Fest Seattle
Washington State Convention Center
Seattle, Washington
Tel: +1 425 295 3300
Email: davidh@coffeefest.com
Web: www.coffeefest.com
San Diego, California

Tel: +1 425 295 3300
June 24 26:
World Tea Expo
October 8 12:
Anuga Exhibition
Cologne, Germany
Tel: +49 0 221 821 2240
Email: anuga@koelnmesse.de
Web: www.anuga.com
Las Vegas Convention Center

Las Vegas, Nevada
Tel: +1 702 253 1893
Fax: +1 702 253 9985
Email: info@worldteaexpo.com
Web: www.worldteaexpo.com
May 12 18:
Interpack
Dusseldorf, Germany
Tel: +49 0 211 4560 900
Fax: +49 0 211 4560 668
Email: interpack@messe-duesseldorf.de
Web: www.interpack.com
May 18 19:
Caffe Culture
London, England
Tel: +44 207 288 6191
Web: www.caffeculture.com
May 21 24:
National Restaurant Association Show
McCormick Place, Chicago, Illinois
Tel: +1 312 853 2525
Fax: +1 312 853 2548
Web: http://show.restaurant.org
June 3 5:
Coffee Fest San Diego
October 21 25:
Host Milan Fair
Milan, Italy
Tel: +39 02 4997 1
Fax: +39 02 4997 6586
Email: host@fieramilano.it
Web: www.host.fieramilanoexpocts.it
July 8 10:
Coffee Fest Hawaii
Kona, Hawaii
Tel: +1 425 295 3300
July 10 12:
Fancy Food Show
The Walter E. Washington Convention
Center, Washington D.C
Tel: +1 212 482 6440
Web: www.specialtyfood.com
August 18 21:
11th Annual Roasters Guild Retreat
Stonewall Resort, Roanoke, West
Virginia
Tel: +1 562 624 4100
Email: info@scaa.org
Web: www.roastersguild.org
2012
March 25 - 27:
Tea & Coffee World Cup Europe
Reed Messe Wien, Vienna, Austria
Tel: +1 212 391-2060
Fax: +1 212 827-0945
Email: info@tcworldcup.com
Web: www.tcworldcup.com
Visit us online regularly for upcoming
TEA ASSOCIATION OF THE USA

EVENTS & CLASSES
STI Certification Class: Houston, Texas

April 27-30
STI Certification Class: Las Vegas, Nevada
June 27-28
WWW.TEAUSA.ORG
Contact: Tea Association USA (STI), 362 Fifth Avenue, Suite 801, New York, NY 10001. Tel: +1 212-986-0250, Fax: 212-697-8658, E-mail: info@teausa.org, Web: www.teausa.org
www.guatemalancoffees.com
www.guatemalancoffees.com
( Private Label )
To Rent or Own
The Challenges And Advantages Of
Private Label Custom Formulation
When I asked individuals to contribute to this article, the
majority of them reacted nervously, with a short laugh.
Others offered a pregnant pause, as if to say, dont touch
that topic. The subject of private label formulation is
sacred. It is each companys intellectual property and it
differentiates manufacturers, copackers, marketers, distributors and retailers from each other. ( By Aisha Kabani )
onsumers comparing private brands

to corporate name brands typically
evaluate food products by ingredients, nutrition, price and the intangible
warm and fuzzy feeling of the packaging,

label and the pull of the product itself (not
necessarily in that order). In this third article exploring private label, the topic is cus-
tom formulation. As consumers, we probably dont consider the behind the scenes
effort to bring a private label product to
market. Each market segment approaches
private label in a similar manner. Big box
retailers typically use sales data as the driver. If brand X offers 17 flavors of tea but
their top 5 flavors do 80% of the business,
the retailer is only going to consider those
5 flavors for their own private label. Retail
outlets and restaurants with multiple units
typically use private label as brand extensions and will introduce concept themes
seasonally, with basic, high volume products private labeled and slower items
branded. These two market segments typically have a savvy marketing and R&D
team to work out the issues of formulation,
ingredients, packaging and suppliers. They
also have a budget. Smaller enterprises, or
those new to private label, may not have
y
Eas
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( Private Label )
those resource advantages.
This article will hopefully shed some
light on how to create a private label program in the most cost effective and meaningful way to your company.
There are two main paths to create a
custom product. Which path you choose
depends on how much money you want to
spend, how much time you can invest in
the development phase and how much
interest you have in the R&D process. For
the purpose of this article, I conferred with
a variety of individuals including food scientists, flavor suppliers, retailers and manufacturers to gain different points of view in
how different market segments create a private label program. What emerged, was
how each market segment viewed the main
components of private label, specifically,

research and development, ingredients,
costs, time, marketing and the choice of the
co-packer/manufacturer. Their insight significantly shaped this article and the advantages and challenges below should give you
a sense of whats ahead in private label
development. As this topic is sensitive (and
sacred) some of the contributors asked to
remain nameless due to their position at
their company, while others were willing to
help by offering advise and professional
expertise. The team of contributors include:
Carol Vandell, owner, Supertech
Food/Beverage Solutions
Mark Tuerffs, president, S&S Flavors
Seth Wilen, president, American
Trading International
Gifford Brown, director of sales,

Continuum Packing Solutions
There are three common approaches to
creating a private label program. The first is
to give your formula that you own to a manufacturer or co-packer; second, to match an
existing product line utilizing the skills of a
custom formulation specialist or consultant;
and third, to rent a formula, or use a manufacturers standard/stocked/off the shelf
product. All three methods are used routinely within the industry, although you
may opt to create a hybrid. For example,
most manufacturers offer R&D services and
therefore will match a product. This article
will focus on two ends, owning your formula and using a manufacturers off the shelf
formula, otherwise known as renting.
Option 1 Renting a Formula (or using an off the shelf recipe)

This option gives the brand owner a speedy entry into the market place with a tried and tested product, while allowing the brand owner to share the buying
power of the co-packer or manufacturer. This is ideal when volume is unknown, the brand owner is not able to invest too much time or money into the process
and the brand owner wants to rely on the manufacturer for technical and packaging expertise. It is also ideal for retailers that want a flavor profile, not a unique
or custom formula. The challenge is that the formula and recipe is controlled by the manufacturer and therefore costs and production can be out of your hands.
Advantages
Challenges
Research & Development
When renting a formula, the R&D is done. You can

be confident that you are receiving a product that is
tried in the marketplace, has verified nutrition and
ingredient statements and takes advantage of the
manufacturers in-house R&D team.
The off the shelf product may be different from the ideal
product you need and therefore custom R&D
is required. While most manufacturers will offer this
service at no charge, changing the off the shelf product
does not mean the formula belongs to you.
Ingredients
With a rented formula, you are able to take advantage

of the manufacturers efficiency in sourcing
ingredients and other raw materials.
The challenge in this arena is that you will never know

who supplies the ingredients.
Upfront costs are minimal and in fact pricing is usually set. Retailers like this because they are heavily
price driven and need a private brand that makes
them competitive with national brands. By having a
price fixed for a standard product, retailers are then
able to develop more complex private label programs
offering multiple private brands within each category.
One of the biggest challenges is lack of control over

pricing. Your selling price is now dependent upon
another companys costing model. This can cause friction, especially now, as ingredient and food prices are
rising and most brand owners cannot control the pricing
model. The burden is on the co-packer/manufacturer to
secure the sharpest pricing.
The time barrier to entry is very low with a rented

formula as most everything is already ready to go.
Typically all that is left is the discussion of labels and
packaging.
In order for products to be seasonally relevant, you

will have to work with the co-packer/manufacturer
earlier in order to ensure a seasonal product gets to
market in time.
Without the headache of custom formulation, most

companies can spend the effort on developing a marketing program to launch the brand. This is very typical among retailers that offer multiple private brands.
When embarking on a private label program, rarely are

all branded products being eliminated and therefore
a delicate balance has to be struck between promoting
your private label brand and loosing the rights of
distribution or marketing of national brands.
If you have selected a manufacturer who specializes in

the product you are private labeling, you can share in
their manufacturing expertise and take advantage of
all packaging options.
Smaller companies embarking on a private label will

have to buy minimums that may be more than
they need, as manufacturers have to maintain their
efficiency and production levels.
Costs
Time
Marketing
Manufacturing
( Private Label )
Option 2 - Owning your own formula (and developing it)
This option offers complete flexibility to the brand owner. You can control the ingredients, the costs, the timeline and the manufacturer. The major challenges focus on
technical expertise and the potential lack of focus from your companys core business. It is also extremely expensive and time consuming.
Advantages
Challenges
You control the entire phase of R&D, from imagination

to finished product.
You will need a qualified in-house Food Scientist, or

partner, to help you through the process. Anything less
than that can result in unsatisfactory results, both from
a cost and formulation perspective.
Ingredients
As the developer, you will have complete flexibility to

choose ingredients and ingredient suppliers. This
opens up the door to the best suppliers for specific
ingredients. With this option you are able to dictate
organic, all natural, preservative free or any other type
of designation.
The biggest challenge is identifying the best suppliers

and spending the time to negotiate with each of them.
As the formula owner you will need to set up accounts
with each of the suppliers and therefore, perhaps will
not enjoy preferred terms that a larger manufacturer
would with those same suppliers. Large manufacturers
typically have contract pricing for commodity or high
volume raw materials.
Costs
You can design a product that fits your budget. For

example, you can specify to the flavor supplier that
you want to pay $$ per pound for a specific ingredient.
There are R&D costs for custom formula development

ranging from a few thousand dollars to hundreds of
thousands of dollars, depending upon the product.
Research & Development
Recovering the costs of R&D takes several years,

typically 3-5 years for each product developed. In some
cases, the recovery time may exceed the lifespan of
the product.
As the ingredients and costs are not in their hands,
manufacturers can ask for strict supply agreements,
which will be based on volume projections and
timelines. If the product is new to the market, these
costs may be higher.
Time
The process of creating one custom formula can take

anywhere from 2-4 weeks with an in-house food
technologist or 3-6 months using outside consultants.
Some products can take up to 2 years or more,
depending upon the availability of raw materials.
This is most critical if fresh, seasonal ingredients
are required and can only be procured during a certain
time frame.
Most private brands are copy-cat or improvement

brands and therefore not a priority. Unfortunately, this
will increase the R&D costs over time and take up
valuable human resource time, which could be spent
elsewhere. Creating a private brand for a non-essential
brand extension can be time and cost traps.
Marketing
With a custom formula, management typically has a

vested interest in the product and marketing efforts
can be dynamic.
Smaller companies developing marketing strategies

and their own formulations can become tunnel visioned
and not see the larger goal selling the product.
Manufacturing
When you own the entire formula, you are at liberty to

change suppliers or co-packing facilities. You can also
regionalize production and therefore experience
better freight efficiency.
When you own the formula and give it to the

manufacturer, you are entrusting that the manufacturer
will honor any confidentiality agreements and other
contracts in place. This requires a significant leap
of faith.
Ingredient suppliers know that no matter where the

product moves, they still retain the business since
flavors are so specialized.
Overall, the path you choose will be

determined by your company and your
brands mission. This article should give
you some avenues to consider as you move
towards creating your own private label
program. The process can be fun, energizing and engaging for all parties involved,
provided you understand the risks and

rewards associated with both options. The
most critical aspect is transparency. As one
contributor said Up front clarity builds
trust, trust fosters relationships and relationships bring repeat business. A special
thank you to all the contributors who
helped shape this article.
Aisha Kabani is vice president of privately

held Eagle Beverage & Accessory Products,
based in Kent, WA. The company manufactures and co-packs private label specialty beverage products for the food service industry.
spirit
Your first stop in Europe

for
Jamaica Blue Mountain
Coffee
www.airpackaging.com
telephone:
(+44) 207 584 6379
email address:
2605 S Lakeland Drive

Appleton, WI 54915 USA
website address:
t 920.574.3121
f 920.574.3122
pdb@bluemountaincoffeejamaica.com
www.bluemountaincoffeejamaica.com
Flexible Packaging Corporation
4100 72 Avenue SE
Calgary, Alberta T2C 2C1
Canada
t 403.207.3226
f 403.235.2753
( Espresso Evaluation )
Espresso from a
Roasters Perspective
Espresso has so much potential. We are seeing many
developments in the tradition and it is always very
exciting when people are willing to think outside of the
(knock) box. Right now, I would like to challenge all of
us to consider for a few minutes how arbitrary the
espresso standards we have inherited may be.
( By Paul Haworth )
veryone seems to have a strict

dogma of what constitutes the
immutable. We love to give ourselves these ranges of time, temperature,
pressure and volume to let us know that
we have done everything we can. When

determining a beans espresso worthiness, we taste the finished product and
judge for ourselves if the bean is too
bright or not balanced enough to be
used in the Divinely inspired rule of

espresso extraction.
Now, lets talk about coffee roasting.
Coffee drinkers everywhere are learning
about subtlety of origin based on cultivar, altitude and quality processing and
sorting. There is now a tendency to roast
as transparently as possible. This comes
from the influence of the professional
coffee taster (cupper), who knows that
there is a certain way to roast green samples in order to avoid tasting what are
known as roast defects that mask the
uniqueness of a coffee. The inherent delicacies of quality are simply coerced into
a palatable suspension through the roasting process. The idea of coffee roasting
being some sort of mystical way of
adding anything not already present is
now seen as all but ridiculous.
So, back to espresso, why do we still
( Espresso Evaluation )
change the way we profile the roast of a
bean based on how we intend to extract?
Why do we still call a particular (darker
and often less airflow) roast profile our
espresso roast? Or, why do we say, after
tasting a coffee bean as an espresso, This
would be great as an espresso if only we
could tone down the brightness (or add
body, or add crema) by how it is roasted?
I am not trying to argue that espresso
should be overly bright or unbalanced, I
am just saying that changing the way coffee is roasted is barking up the wrong (coffee) tree. Instead of saying, Hey, this coffee would be better if we roasted all of the
offensive stuff out of it, why not just
admit that any brew method that turns
properly roasted coffee into something
offensive needs to be tweaked. If you
know you roasted the coffee perfectly (by,
among other things, cupping for roast
defects) dont fault your roasting, fault the
brew method!
I know many people reading this will
simply say that some coffees are suited for
espresso and some are not. I disagree
whole-heartedly. The only coffees that are
not suited for espresso are the same coffees
that are not suited for any extraction
PRE-CLEANER
Varios Cleaners for
preconditioning before
drying or grading
SIZE GRADER
for high quality cleaning
(air and thickness) of
green coffee
from 2.5 to 11 t/h
DE-STONER-TS
for separation of heavy
materials such as stones,
metalic particles
from 3.8 to 15 t/h
GRAVITY
SEPARATOR-GA
for separation acording to
specific weight
from 0.2 to 12 t/h
HULLER
POLISHER
for Parchment and Green
Coffee
SKP Huller:
from 4.5 to 5 t/h
Hansa 10 and 14:
from 1 to 2.5 t /h
Cross beat Huller SSM
from 1.8 to 2.7 t/h
method. I want to see us get to a point

where we are finding amazing coffees, we
are roasting them transparently and we are
brewing them in all the ways we know to
be pleasant, traditional or otherwise.
So, I say that espresso has great potential. It could become another amazing
way of showcasing different coffees and all
their myriad subtleties. It has proven by
its longevity and now its global presence
to be a promising method that tends to
capture the imagination. Now it is just a
matter of willingness to trade arbitrary
albeit traditional parameters in for honesty and experimentation. We need to be
sure to not sacrifice the bean for the
method. We need to discontinue the tendency of putting the (espresso) cart before
the horse.
Now, what does this look like? Do
we need to jump on the bandwagon of
pressure profiling? Do we create more
and more accuracy within machines
through variables that can be tweaked
to even more decimal places? Perhaps
that is true for some who have the
wherewithal to do so. For most of us,
this is not practical. What we can do is
begin to leave the idea of roasting for
COMPACT
HULLER - KSE
with cross beat Huller, PreCleaner, De-Stoner, husk
Separator, dust extraction
device and Catador, 0.8 to
1.2 t/h
CONVEYING
EQUIPMENT
- Elevators / Z-Elevators
- Screw/Belt Conveyors
- Drag Conveyors
DUST SYSTEMS
dust control system with
bag filters, cyclofans, fan
and clyclofan system
UNIVERSAL BSL
green Coffee washing and
refining machine to clean,
recondition and polishing 1.8 t/h
DRYERS
Dryers for all kind of free
flowing grains as well as
fluid bed dryers for non
flowing material
espresso behind us and begin to close

the gap between the types of coffees
we are using for espresso and what we
are using for other brew methods. I
would like to see a day when the word
espresso is never mentioned on whole
bean packaging. Espresso will be an
implied option for any great coffee, not
a way of marketing a particular bean or
blend of beans.
So, I plead with my fellow roasters
to buy the best coffees you can afford,
roast them properly and let them speak
for themselves. Quality is always marketable and trends or traditions that
encourage any kind of marginalization
of quality will not last. I hope espresso
can be fixed. I know you are out there
and that you are tired of making up for
an under-developed brew method by
improper roasting.
Paul Haworth is the coffee roastmaster and

head of wholesale at the Cartel Coffee Lab
Roastery in Tempe, Arizona. Paul began his
career in coffee as a barista in 1996 and
started roasting in 1997. Jason Silberschlag,
Cartel founder, has been one of Pauls closest
friends since high school.
Buhler and Petroncini test facilities optimize product quality and plant efciency.
The modern pilot plants in Italy and Switzerland offer tailor-made services for
the coffee processing industry. Experienced research teams test and develop
customers processes and products on small-scale industrial machines under real
conditions. Coffee manufacturers can optimize their product quality, reliability and
throughput as well as energy consumption and emission output. Process analyses
including reliable data for the future production help to select the most appropriate
manufacturing equipment. www.buhlergroup.com, www.petroncini.com
Visit us at interpack
in Dsseldorf/Germany, 1218 May 2011
Bhler booth in hall 03, stand no. 3C43/D28
Innovations for a better world.
( Coffee Kids )
Defining Sustainability In
The Coffee-Growing Context
Defining sustainability is not an easy task. There are, after
all, many interests at stake. A variety of factors go into
determining a projects sustainability, and no on organization has dared to come out with a definitive meaning.
( By Kristina Morris Heredia, Photos by Mark Shimahara)
hat being said, there are a few fundamental elements that must be in
place if a coffee is to be considered
sustainable. Coffee Kids, whose mission
is to help improve the lives and livelihoods of coffee farmers and their families, works closely with coffee-growing
communities to better achieve sustainable farming practices. We take the following elements into account when
determining a projects sustainability:
The economy A project must be
able not only to sustain itself, but also to
grow as the number of participants does.
The people A project must support
and encourage a more just environment for
all community members, which includes
providing access to health care, education,
nutritious food and a future in sustainable
coffee production. Sustainable coffee projects provide workers with fair wages and
positive working conditions. These conditions are what create a life of dignity.
The environment - Production methods must not compromise the quantity of
and access to natural resources. A sustainable project must preserve and protect
them. It neither strips the soil of nutrients, nor does it contaminate it with fertilizers and pesticides. A sustainable project searches out renewable energy sources
and ways to become self-sufficient.
In 2004, a group of six local volunteers created The Association for

Sustainable Development of Paraxaj
(ADESPA) to address a lack of health care
and educational services in and around
Paraxaj, Guatemala. Since then, ADESPA
has grown into a valued support system
for impoverished coffee farmers and their
families. Two of ADESPAs projectsthe
shoemakers workshop and the textile
projecthave reached sustainable status.
Both projects were created in 2008 and
became sustainable this year due to the following: continuous training; participants
taking gradual control and responsibility of
the project; participants learning from mistakes and continuing to move forward;
accurate cost-benefit analysis; close communication and observation in every stage
of the project; and leadership to resolve
conflict. In the case of the shoemakers
workshop, they also responded to a community needlowering the price of shoes.
Coffee Kids is especially proud of The
Rural Childrens Education Foundation
(FHC) out of Costa Rica. Their education
project reached sustainable status after 13
years of outside support. Coffee farmers
in 40 communities belonging to the
Costa Rican cooperative COOCAFE
established FHC in 1996. Given the lack
of educational opportunities in the community, these families organized and
pooled their resources to improve educational options for their children. FHC
offers scholarships to high school and university students and also makes grants to
elementary schools for supplies and infrastructure. Thanks to FHCs efforts, school
children now have access to computers
and will for many years to come.
Sustainability has become somewhat of a
buzzword as people the world over begin to
realize the importance of living within our
means, in relation to our surroundings rather
than in opposition to them, and working
toward common long-term goals as a community. Sometimes community means the
coffee-growing cooperative, sometimes its
the coffee-growing community, and sometimes, such as now, it means the entire coffee
industry, which includes you, wherever your
link in the chain may be.
C2002. Get a taste for speed
Get a grip to ecient production.

With up to 600 enveloped bags/minute, the new C2002 is the fastest, most exible
tea bag machine with the highest eciency rating available today. Capable of
processing heat-sealed as well as crimped outer envelopes and naked bags, the
C2002 is another important step in evolution by IMA Tea & Coee Division.
World Premiere at Interpack 2011

Dsseldorf, Germany - May 12-18
Hall 16 - Stands D13 - D15
IMA INDUSTRIES S.r.l.5&"$0''&&%JWJTJPOtNLUHUFB!JNBJUtXXXJNBJU
( Tea Types )
The Six Tea Categories & Their Differences:
A General Guide for Tea Traders

and Tea Drinkers Alike
Every day I am asked questions about tea. What is tea?
Where do the best teas come from? What are the benefits of drinking tea? Which tea is better? ( By Lily Chang )
ea is the worlds drink of choice, second only to water. All tea comes
from the subtropical plant Camellia
Sinensis, native to China. While there are
thousands of types of teas produced worldwide, all tea can be classified into six different categories based on their degree of oxidation and the methods by which they are
processed. The six categories of tea are:
green tea; yellow tea; white tea; oolong tea;
black tea; and dark tea. Chamomile,
Rooibos, mint and other healthy flower
and herbal tisanes are often called tea but
are not tea in the strictest sense.

Virtually all specialty tea is produced
using the orthodox method of production. To produce green tea, tea leaves are
picked and then undergo slight withering
to reduce moisture, making the leaves pliable. The leaves are then fired or steamed
at temperatures above 185F to neutralize
the natural enzymes and prevent oxidization from occurring. Next, the leaves
undergo rolling, shaping, drying and sorting. Some green teas are scented with
night blooming jasmine. The process of
scenting is often repeated several times

before the tea is finally re-dried.
Yellow tea is a slightly oxidized tea.
After the leaves are picked and withered
they undergo an initial firing. The leaves
are rolled or shaped like green tea and then
piled, covered or wrapped and kept damp
at temperatures between 77 F and 95 F
until they turn yellow. During this step
slight oxidation occurs. This process pro-
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Food & Beverage
Metallized Products
Technical Specialties
Composite Laminates
( Tea Types )
duces the distinctive Huang Cha tea liquor.
Finally, the leaves are dried and sorted.
Unlike green tea, white tea is not fired
or steamed and as a result is a slightly oxidized tea. To produce white tea, tea leaves
are picked and naturally withered. Never
rolled or shaped, white tea leaves are either
sun or machine dried and then sorted. In
recent years, this fresh, sweet chestnut flavored tea has gained great popularity in
the U.S. for its health benefits.
Oolong tea is a partially oxidized tea.
The tea leaves are picked and withered.
To kick off oxidation, the tea leaves are
bruised by skillfully shaking, rolling or
tumbling them and this process is repeated until the proper level of oxidation is
achieved. Oxidation is arrested by firing
the leaves. The leaves are rolled and
shaped as required for the type of oolong
being produced. The tea is then dried,
baked and sorted. Leaf oxidation can be as
low as 10% to as high as 80% in oolong
tea and depending on the level of oxidation an oolong teas liquor can be as light
as green tea or as dark as black tea.
Long preferred in the west, black tea is

a fully oxidized tea. After the tea leaves are
picked and withered they are rolled, cut or
crushed until complete oxidation occurs.
The tea is then shaped as desired and
dried and sorted. This hearty tea is a
favorite in breakfast blends and often
enjoyed with milk and sugar.
The most famous of the Dark teas is
Pu-Er. Produced in the Yunnan since
ancient times, it is named after the tea trading town of Pu-Er. There are two types of
Pu-Er: Sheng or Green Pu-Er; and Shu or
Black Pu-Er. For both types of Pu-Er, the
leaves are picked, withered and fired. They
are rolled and sun dried until leaf moisture
is reduced to approximately 10%. Sheng
Pu-Er then undergoes a slow, natural aging
process and it often takes many years for
the tea to achieve its optimum flavor.
Unlike Sheng Pu-Er, Shu Pu-Er undergoes
the Wo Dui process, first used in 1973.
The Wo Dui process imitates and accelerates the natural aging process and makes
Shu Pu-Er immediately drinkable. While
both teas can be compressed into bricks,
cakes, bird nests and other forms, Sheng

Pu-Er is generally always sold as compressed tea for storing and collection.
Most teas of world renown are grown in
China, Taiwan, Japan, India and Sri Lanka.
Like fine wines, these teas are often named
after their areas of origin. These famous teas
are virtually always best when grown in the
area where they originated. This is because
soil conditions and weather conditions such
as rainfall, sunlight, temperature and humidity are ideal for the varietals or cultivars used
to produce these famous teas. Culture, local
knowledge and skill also play a big part.
These celebrated teas are known for their
special fragrance, shape, color and taste characteristics and they never quite taste the same
when grown and produced in a different
region. The following chart will be helpful
in locating your favorite teas growing area.
Based on scientific research, tea contains tea polyphenols, tea polysaccharide,
gamma aminobutyric acid (GABA), vitamins, minerals, fluorine, selenium, alkaloid, tea saponin, theanines and caffeine.
Tea is a healthy beverage known for its
HPT
HENRY P. THOMSON, INC.

Tea Importers EST. 1912
P.O. Box 147 | 29 E. Main Street | Mendham, NJ 07945

P. 973-543-5800 | F. 973-543-6233 | eamici@hpthomson.com
OUR MISSION
IS TO PROVIDE:
Prompt Shipments From Vast Range of Origins

Extensive Availability of US Inventory
Custom Blending and Flavoring
Always there with the Right Tea

at the Right Time
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www.ahlstrom.com
( Tea Types )
FIRED OR BAKED GREEN TEA
GREEN OOLONG
(China Style)
(less Oxidation)
West Lake Dragon Well
Anxi Ti Quan Yin

Anxi, Fujian, China
West Lake, Hangzhou, Zhejiang, China
Dong Ding Oolong
Anji Bai Cha
Dongdingshan, Taiwan
Anji, Zhejiang, China
Alishan Oolong
Zhejiang green teas
Alishan, Taiwan
Zhejiang, China
Wenshan Bao Zhong
Dongting Bi Luo Chun
Wenshan, Taiwan
Dongting Mt., Jiangsu, China
DARK OOLONG
Liu An Gua Pian
(more Oxidation)
Liuan, Anhui, China
Da Hong Pao
Huang Shan Mao Feng
Wuyishan, Fujian, China
Huangshan, Anhui, China
Wuyi Rock Teas
Tai Ping Hou Qui
Wuyishan, Fujian, China
Feng Huang Dan Cong
Taiping county, Anhui, China
Fenghuang, Guangdong, China
Chunmee or Tunxi Green Teas
Bai Hao Oolong or Oriental Beauty
Tunxi, Anhui, China
Xinzhu or Hsinchu County, Taiwan
Lu Shan Yun Wu
Lushan, Jiangxi, China
Jasmine Green Teas
BLACK TEA
Keemun
Fujian, Zhejiang and Guangxi, China
Qimen, Anhui, China
VWUDWHJLFDOO\SODFHGZDUHKRXVHV
DURXQGWKHZRUOG
Dian Hong or Yunnan
TSTEAMED GREEN TEA
Yunnan, China
(Japanese Style)
Lapsang Souchong
Matcha
Wuyishan, China
Nishio, Yam and Uji regions, Japan
Golden Monkey
Gyokuro
Fujian, China
Darjeeling
Sencha
Darjeeling, India
Assam
WHITE TEA
Silver Needle White Tea
Assam, India
Fuding and Zhenghe, Fujian, China
Nilgiri, India
Nilgiri
White Peony
Uva
Fuding and Zhenghe, Fujian, China
Uva, Sri Lanka
YELLOW TEA
Junshan Yinzhen
DARK TEA
Pu-Er
Junshan, Hunan, China
Yunnan, China
Huoshan Huang Ya
Huoshan, Anhui, China
anti-aging and anti-bacterial qualities.

Research indicates that tea improves the
immune system, aids in cancer prevention,
improves the functioning of blood vessels,
promotes healthy teeth, protects human
cells from radiation, lowers cholesterol,
improves digestion and aids in weight loss.
The combination of caffeine and other
theanines in tea improves concentration
and relaxation producing what is known in
the tea trade as a calming focus.
All tea is good. Drink the teas you
enjoy and form a healthy habit of
drinking tea every day.
Originally from Beijing, Lily Chang is a

resident of Los Angeles, California.
Considered a U.S. expert on China teas, her
travels have taken her throughout Chinas
main tea producing regions where she has
had the privilege of working with leading
authorities and prominent producers of specialty teas. In 2010, Lily collaborated with
Chen Zhongmao, Honorary Chairman of
the Tea Research Institute and Chinas most
revered tea authority on the China entries in
James Norwood Pratts Tea Dictionary. Lily
is the co-founder of PeLi Teas.
( Company Profile )
Ancap
The Italian Tradition

We evaluate the quality of coffee quite often in Tea &
Coffee Trade Journal. From conditions at origin, storage
and transport issues, roasting and blending and retail
service. With all this attention given to whats in the cup,
we choose to change our focus a little, and report on the
cup itself. ( Staff Report )
onjuring fire and earth into porcelain

is an art that dates back more than
two millennia. Some 1,500 years
before people had even heard of coffee, they
were using porcelain. First produced in
China, over the centuries porcelain has
gained admirers for its strength, utility and
beauty, for its pure white color, for its hardness and for its resistance to chemicals and
thermal shock. It has been adopted and
prized by civilizations across the globe.

Italy has a grand tradition in this, and
the old Italian name for a cowrie shell porcellana whose lustrous surface it resembled
became the modern name for porcelain.
Ancap is proud of their heritage.
Founded in 1964 by Giuseppe Boschini,
an expert in quality porcelain and decoration, the company has devoted itself since
its inception to 100% Made in Italy qual-
ity and creativity. In just a few years,

Ancap rapidly became a force in the industry, with a winning combination of art,
technology, quality and product range that
only a company embracing every aspect of
its production in-house can guarantee.
Today, after more than 45 years, this inhouse approach remains Ancaps defining
difference, a continued confirmation of its
product excellence. The name Ancap is your
guarantee of 100% Made in Italy quality.
Everything sold is handmade in the 17,000
square meter factory. Nothing is outsourced.
The expertise, creativity and the quality control are all in the hands of the140 employees
men and women dedicated to the craft.
Manufacturing only the finest quality
hard feldspar porcelain, using kaolin,
feldspar and quartz. This gives a translucent
white porcelain of exceptional resistance
and quality. Experts in producing the right
shapes and strong body needed to retain
heat and stand up to the rigors of sustained
use in a busy Horeca environment.
Amid all of the Porcelain-ware lines, art
Show off your special tea.
Well show you how.

@KD;(*#(," (&''B7IL;=7I9EDL;DJ?ED9;DJ;H
Attendance is free for qualied buyers.
Save 20% on educational seminars through April 22.
MMM$MEHB:J;7;NFE$9EC-&((+)'./)
( Company Profile )
objects and vases that it produces, many acclaimed as
some of the finest of their kind, the humble espresso
cup company has also become an Ancap star.
From small beginnings, the company has risen
to stand among the leaders of fine, Italian
porcelain manufacturers. Attaining the
position as one of the best-known names in
luxury porcelain in Italy, Ancap has in the
process developed strong international sales
and exports more than 35% of its production,
which their porcelain being distributed in 50
nations.
The espresso sector became a specialized field for Ancap some
years ago. This first resulted in the initiation of a series of designer, premium-class collections. From the outstanding success of
these espresso cup collections, the company saw further opportunity in bringing the same quality and design standard to the private
label espresso cup market. Currently, Ancap is sourcing more than
300 roasters in Italy, with cups for their bar/cafe clients.
Additionally, the firm is making espresso cups for 200 roasters outside of Italy.
These cups are personalized as to shape, design, and brand
logo. Although the range is for regular espresso coffee, it can also
be customized for cappuccino and latte drinks. In all, Ancap
offers a collection of 16 distinctive espresso cup shapes, to its
roaster clientele, among who market some of the better-known
espresso coffee trademarks in the world.

The company produces its coffee cups to the
same standard as its other porcelain ware. The
cups are fired at 1400C in reducing atmosphere
(meaning a total absence of oxygen). The
result is a feldspatic-hard porcelain, which
translates to a compact bodied, non-porous
porcelain of a star-bright white appearance
after the firing. Such a product is noteworthy
for a deceiving thinness and lightness
deceiving because porcelain so made, is indeed
hard, yet proffers a remarkably robust daintiness.
For espresso, shape is all. The Ancap cup interior,
no matter what exterior shape it might bear, has been designed
specifically for meeting the elitist of tasting standards in the high
tradition of classical Italian espresso coffee.
A truly, well-made Italian espresso cup can be known by its
species-specific interior bottom. The most exacting attributes of
this shaping include guaranteeing a correct degree of porcelain
thickness not too little, not too much for the aficionados
standard. The interior design must also conform to a specific
espresso curve, time honored as enhancing the servings crema.
Above all, Ancap carefully crafted the all-important, somewhat
egg-shaped bottom for its cups, that is at the heart of a true Italian
espresso coffee cup.
Moving from inside to outside both in exterior shaping and
mailto:sales@eximware.com
www.eximware.com
graphics having raised some of Ancap Porcelain manufactures

to the status of art objects even in the most snobbish of luxury
markets have impacted too on its espresso line.
Certainly a key to the striking looks of Ancap cups, and to
their success, has been the necessity the firm faces of always looking fashionable. Its products, the espresso cups as well, sit in glamour store windows on the most expensive streets in the world. To
maintain this position, the products must always be in vogue.
And the look factor plus the quality retail store angle,
rebound too in favor of the roaster. Such cups can become body
armor in a roasting companys market imaging and branding.
Ancap has something more than collection and promotional cups
to offer espresso. It has its patented, exclusive, Espressine stovetop espresso brewer.
The company developed the Espressine upwards as a wholly new Porcelain moka maker. It marks a total, highly imaginative overhaul of the traditional metal Italian moka coffee maker
system. The new concept debuted in the late 1990s. But everything about Espressine was and remains revolutionary, from the
styling of the small water-heating chamber at bottom to the
infusion chamber at top.
Espressine, to be brief, brought elegance and fine Porcelain to
the moka brewer concept. The first Espressine was dubbed
Cherie. It appeared as a more traditional looking, small
Porcelain coffee or teapot, cloaking the moka infusion system. A
set of matching espresso cups was naturally added.
In all, Ancap now has at least 100 different Espressine models to choose from in the range. A strong compliment to its ever
growing, and so far ever-imaginative, espresso cup business.
Whether youre looking to equip a caf, restaurant, hotel
or residence, they can furnish what you require. Ancap can
easily personalize your selections with your brand name, logo,
special colors, designs, etc. This can help market your company, add a special touch to your business and give you an edge
over your competitiors.
APRIL 2011 43
( Software Solutions )
Software Solutions for

Commodity Exporters and
Origin Operators
With the proliferation of technology and advances in
internet speeds and affordability, more and more
Commodity Origin Operators can now obtain sophisticated, commercial grade software systems that can provide
a robust level of operating and financial control and transparency to their business operations. ( By Andy Dimitri)
ore than ever, managers need to

have reliable and real-time systems to manage: position management, risk exposure, operational effi-
ciency, and supply chain visibility.

Weekly or even daily reporting is no
longer sufficient without real time data,
Commodity exporters and processors lack
the necessary information to react rapidly

to changing market conditions or adequately address counterparty needs and
requirements.
As organizations adapt to this
increasingly challenging environment, a
majority will find the need to migrate
from their mix of spreadsheets and word
documents to a centralized, industry specific software solution that can help
them achieve greater transparency,
improved control and better risk management on real time basis.
The Business Case

for a Software System
There are many economic and business
benefits from investing in a Software
System. The benefits of introducing IT
into any enterprise are well documented
and widely accepted. It is undeniable
Grafo - Ace&Flanaghan
World tastes,
Italian technology.
BRAMBATI TECHNOLOGY MARKS THE QUALITY OF THE WORLDS GREAT COFFEES: TURNKEY SYSTEMS, TOTAL CONTROL AUTOMATISED PROCESSES, ROASTING PROFILES ABLE TO SATISFY THE DIFFERENT CONSUMER CULTURES, ADVANCED DEGASSING SYSTEMS, STATE-OF-THE-ART SENSORING AND REPORTING TECHNOLOGY AND A DRASTIC REDUCTION IN ENVIRONMENTAL EMISSIONS.
Coffee processing plants

27050 Codevilla (Pavia) Italy - Via Strada Nuova 37
Tel. +39.0383.373100 (8 linee r.a.) Fax +39.0383.373078 Fax Tecnico +39.0383.373114
Agencies: USA - CANADA - CENTRAL AMERICA - SOUTH AMERICA
AUSTRALIA - OCEANIA - JAPAN - ASIA - NORTH AFRICA - EUROPE
www.brambati.it
info@brambati.it
that Information Technology has had a
transformative impact on many industries in both the service and manufacturing sectors. The time has come for
Origin Operators to realize these same
benefits. The business case or economic
justification for a Software System
includes:
Real Time Risk and Position
Management: one error can have
severe financial consequences. Proper
risk management is imperative to
business profitability and growth and
requires continuous updates of key
transactional data.
Improved Financial and Operating
Control: understanding and managing the flow of inventory through
transformation process is vital to
profitability and the ability to meet
sales orders on time.
Increased Organizational
Productivity: a proper system can
supplant manual (and error prone)
data entry and increase the productivity of the organization by contain-
ing headcount during growth. In

addition industry specific solutions
have domain workflow and knowledge built in so company personnel
can easily learn and be trained on.
Management can focus on exceptions only.
Product and Lot Traceability:
Purchase to Processing to Sales: a
proper system can provide reverse
traceability from finished goods back
to raw materials, an increasingly
important requirement for many
exporters.
An IT system is an important investment in any business large and small

and pays dividends on many levels. A
general manager can now gather and
access information critical to financial and
operational decision making.
With a
proper software system, the general manager can gain instant access to:
Real-Time Position & Risk
Management Visibility
Inventory Management and Control
Forward Purchase Default Risk

Consolidated Supply & Demand
Future Hedge Coverage
Functional Areas that Can Gain

from Software Solutions
Purchasing
Most exporters face a myriad of daily
challenges in purchasing and sourcing
product - from keeping track of all their
purchase commitments to ensuring that
the price paid to producers reflects the
final delivered quality and expected quantity post-processing. A Software Solution
can manage standard yields by product
state against which to compare actual
yields. Whats more many exporters provide loans and other types of advance
financing to producers that needs to be
tracked and settled at product delivery.
Having the ability to manage these transactions along with many others electronically, in real time and centrally can
increase productivity and assure the best
purchase price. The following Purchasing
functions, when integrated and delivered
Better coffee warehousing,

without the jitters.
Choose a Houston Pioneer.
2011 Gulf Winds International, Inc. All rights reserved.
Gulf Winds was the rst Exchange Certied company in

Houston. Also certied by the USDA and AIB, our foodgrade handling and storage facilities, comprehensive
logistics services and industry-leading experience make
Gulf Winds the #1 choice in coffee warehousing and
related services.
See whats brewing at Gulf Winds today.

Call 866.238.4909.
411 Brisbane Houston, Texas 77061
866.238.4909 toll free
www.gwii.com
SM
SUPERIOR RATING
Processing and Milling

Tracking inputs/outputs through the various processing phases is critical to assuring that orders are executed and fulfilled
on time and to the right specifications.
Managing product yields can be time consuming if not impossible without proper
systems. A highly efficient Milling operation requires entering, validating, and
tracking a multitude of transactional data
as the product is transformed from raw
materials, to work in process, to finished
exportable product. Software solutions
can make the difference in managing:
Transportation
Product Reclassification
Transportation Rate Table &
Payments
Product Weight Variance Tracking
Yield Sample Test Tracking
Production Orders: Drying, Milling,
Blending
Inputs & Outputs
Product Conversions
Actual Yield vs. Purchase Yield
Physical Inventory & Availability
Reporting
www.ancap.it
mailto:export@ancap.it
electronically, can provide great value to

the exporter:
Production Loan & Collateral
Management
Forward Purchase Contract & Price
Fixing
Standard & Purchase Yields
Pricing Formulas
Spot Deliveries & Liquidations
Integration with Loans & Payback
Integration with Forward Contracts
Fulfillment
The Importance of Executive

Sponsorship & Strong Program
Governance
Introducing Information Technology and
Software systems into a business is a major
change program that requires organizational time, commitment and resource.
Many companies create difficulties when
they neglect to establish strong executive
sponsorship and governance from the
outset. A successful implementation will
involve the most knowledgeable (and
hence most senior) operating managers in
APRIL 2011 47
the design, development and delivery of a
solution that will meet the needs of all
stakeholders in the organization.
Define and Document

Your Business Requirements
To find the right solution, companies are
best served by proceeding in a methodical and phased manner thereby preserving options while gathering knowledge.
Every exporters requirements will vary
based on factors such as their country of
operation, size, business model and position in the supply chain. Managers are
well served by taking the time to document their current business processes
and workflows to identify and address
functional needs. The Business
Requirement Document is a necessary
pre-requisite. Next is the Functional
Specification that will determine the
detailed system performance requirements. Many service providers will provide this as part of the engagement.
Customization: How Much is

Enough?
Every entity will want a system to reflect
how they do business and not the other
way around. Managers must guard
against over-customization. This can
be costly and time consuming and
reduce the advantages of buying a new
technology. Instead of trying to streamline the business processes with a new
solution they try to recreate the existing,
at times inefficient, processes in a new

solution. This can also lead to long and
expensive implementation cycles,
increased maintenance overhead and
limit future upgrade options. In other
cases, they will forgo customization and
maintain off-line spreadsheets, thereby
creating duplicate work, less visibility,
and the possibility of inconsistent data.
A good service provider, with
Commodity domain expertise, can be
invaluable in helping operators sort
through the options.
What Do Systems Cost?

Software solutions can be a significant
investment of time and money and generally are not cheap. In assessing the cost
of these systems executives should look at
the significant value that can be derived
by gaining better control of their business. Avoiding a large mistake in position alone can pay for the annual cost of
some systems. In general the annual running costs of these systems are roughly
equivalent to the annual compensation
of hiring a competent manager. A system
can provide tremendous operating leverage to scale and grow a business while
maintaining coordination and control.
Web-hosted (Software as a Service) solutions are often the best choice for companies that dont have permanent IT staff /
department and would rather spend time
managing the business instead of managing IT. On the other hand, companies
that have significant internal IT

resources may want to consider the
installed option. Both options are viable
and are dependent on the preference of
management.
In summary, the time has come for
Commodity exporters and processors to
embrace new technology solutions to
help them manage and navigate dynamic
and challenging business conditions.
Companies are wise to invest time and
effort the business requirements to
ensure the expectations and goals are
clear and aligned. Lastly, they have to be
mindful about the impact of adopting a
new solution with its unfamiliar
reports and screens on their staff and
should carefully manage this change to
increase the organizations enthusiasm
and support for a new system. An investment in a proper system can pay immediate and long term benefits in an
increasingly competitive and global marketplace. In an increasingly competitive
global landscape, a proper software system is an economic imperative for forward thinking organizations.
Andy Dimitri is the CEO of ExImWare,

Inc., headquartered in New York, USA.
ExImWare (eximware.com) is a leading
provider of internet-based commodity trade,
risk management, certification and traceability software serving global commodity
importers, exporters, processors, traders and
sustainability agencies.
Better Beans from Better Performing Equipment

Parts
Service
Troubleshooting
Emergency Response
Rebuilds
Used equipment evaluation

and reconditioning
Installation
Production optimization
Plant layout and design
Installation and service on all brands of cleaners, roasters, coolers, destoning

systems, afterburners, conveying systems, process piping, storage systems,
grinders, packaging systems, and weighing systems since 1976.
John Larkin and Co., Inc. (973)627-7779

www.johnlarkinandcompany.com
ANNOUNCING
Returns to
Vienna, Austria
March 25-27, 2012

Venue: Reed Messe Wien
www.tcworldcup.com
Mainstream coffee roasters and tea packers will visit Tea & Coffee World Cup
to meet with the leading suppliers of equipment, goods, and services. Visitors
will experience working machines and equipment on the show floor.
Tea & Coffee World Cup is proud to welcome you back to Vienna for another
successful industry event!
Tea & Coffee World Cup Exhibitions & Symposiums

26 Broadway, Floor 9M, New York, NY 10004
Tel: +1-212-391-2060 Fax: +1-212-827-0945
Email: info@tcworldcup.com www.tcworldcup.com
Sponsored by:
( At Origin )
Empowering Producers
Through New Initiatives
When raising a cup of coffee to the lips, while feeling
its taste and aroma, close your eyes and plunge into
pleasant past experiences, people being connected and
different worlds becoming one. Symbolically, a cup of
coffee combines two worlds the origin and the
demand establishing relationships and building
bridges. Yes, its all in the cup. ( By Professor Borem,
Juan Gimenes and Daniel Friedlander )
nd this is why, by evaluating the

coffee culture through a wider perspective, the mere savoring of a
cup of coffee has an even more important
meaning, considering the complex production and logistic process involving
thousands of laboring hands. We will
focus here especially on technology as a
means to empower producers.
First, we must understand that decision making, whether related to selecting
varietals, fertilizers, pest and disease controls, harvesting, or even how the coffee
will be processed, is the determining factor in how profitable the coffee activity
will be. The decision includes three key
aspects: the cost/benefit ratio of the technology to be used, the need to comply
with environmental laws and the final
quality standard that will meet the consumer market demand.
The producer often questions how
one processing method is more feasible
than the other. Natural? Wet processing?
The answer is not by any means simple
and the lack of a tool to assist with the
decision may lead to avoidable errors,
which can financially impact the producer and the quality of the beverage.
With this in mind, Brazil provided a
great example of responsible innovation
( At Origin )
and technology through a partnership of

the public and private sectors. With the
purpose of supporting coffee growers to
market their products, the Universidade
Federal de Lavras and Nucoffee a
Syngenta initiative recently launched a
joint effort to provide more information
and technological know-how to the farm.
HE7IJ?D=$ F;H<;9J$ 9E<<;;$
The University developed an application

called Ps-Caf, used in the post coffee
harvest phase covering the depulping,
demucilaging and drying stages. This application was sponsored and implemented by
Nucoffee in its Quality Diagnosis program,
in conjunction with over 60 farms.
The system consists of a data entering
mmm$d[k^Wki#d[ej[Y$Z[
module, a cost calculation module and a

reporting module, providing a robust
platform to give the producer the information needed to decide the best way to
process their coffee, according to the present resources available at the farm.
Coffee prices can be updated in the
database, as well as farming equipment,
( At Origin )
technical indexes, terrace types and many

other functionalities. Once production
variables and specific features are entered,
the producer can select two processing
types for comparison, which will help him
make decisions going forward. All calculations and reports are automatically gener-
ated by the Ps-Caf application, which

provides revenue and cost analysis for
each processing type as well as their comparative net margin.
The system is flexible and can be used
by producers of all sizes, as well as cooperatives and associations that can deliver it
as a service to their associates. By so

doing, the local structure is strengthened
with knowledge and added value, benefiting all involved in the production chain.
Practical examples of the changes driven by the use of Ps-Caf are the results
obtained when it was used in the Quality
Diagnosis program, developed by
Nucoffee. This program can be described
as a technical service offered free of charge
to specialty coffee producers who are part
of the initiative. It reviews the technical
level of farms and identifies the key criti-
Careful Conveying of your

Sensitive Tea & Coffee Products
No destruction of the product texture

No alteration of taste and no loss of aroma
No degradation of the product by abrasion
inside the conveying ducts
No intrusion of foreign matter
Low installation and running costs
Internet: www.simar-int.com simar@simar-int.com
SIMAR GmbH Am Fuchsloch 7 71665 Vaihingen/Enz Germany Tel. +49. 7042. 90 30 Fax +49. 7042. 903-39
THERES A LOT TO BE
SAID FOR CONSISTENCY.
Eliminate substandard beans and foreign matter quickly and reliably.

Olivers new generation of power adjustable, memory-driven
programmable logic separators represent the most evolved technology
ever developed.
Since the 1930s Oliver separators have built a reputation on reliability,
durability and conspicuously superior product renement. Imagine what
fully repeatable precision settings right down to fan rpms and table tilt
angle could mean to your bottom line.
Voyager
Oliver technology helps you separate more grades, more precisely, more
consistently and more cost-effectively than any other separator. If that
isnt an advantage you can visualize, time to look a little more closely.
For more information call us at (888) 254-7813 or
visit www.olivermanufacturing.com/coffee
Maxi-Cap Platinum
Use your QR Code Reader to learn how

Oliver can help you separate your coffee.
www.olivermanufacturing.com/coffee
( At Origin )
cal points and bottlenecks of the quality

coffee processing and production structure. Data from this diagnosis is entered
in Ps-Caf, analyzed by Nucoffees quality team and shared with producers to
support them in implementing improvements. The reader will find below a list of
significant results obtained.
Lot building: A highly important conceptual change that considers the effects in
quality potential of the interaction between

the micro region and the cultivar. Coffee
growers started to better plan their harvest,
keeping separate lots and tracking them
from start to end of the process.
Processing area cleanliness: We reinforce the idea that a processing unit is an
agribusiness and therefore needs to follow
basic hygiene and cleaning rules.
Technical improvements related to terrace drying and dryers: The correct drying
method used on terraces, the implementation of standard procedures and the attention to hot air drying temperatures is crucial in preserving the quality of the coffee.
Resizing of coffee processing facilities:
Changes to the terrace area, dirt terraces
surfaces, separation capacity, cleaning and
drying conditions were suggested in order
to adjust the processing unit to the needs
of each property, considering harvest timing, harvested volume and percentage of
ripe, green and overripe beans.
The Diagnosis program was very important as it made producers aware of conceptual and structural changes, trained workers
in the use of processes, and identified the
key points that impacted the quality. The
Quality Diagnosis program is still running
in 2011, with new training and capacity
building courses to help a larger number of
producers. The strength of the public and
private partnership is renewed as technological innovations created by the University
are passed on directly to producers.
The Universidade Federal de Lavras
and Nucoffee have a differentiated view of
quality in the coffee chain, embracing it
not as the end but as the means to secure a
sustained connection between those who
produce and those who consume. The
quest for quality will bring about solutions that provide effective support to the
producer, better resource management,
and profit optimization, while it makes
sure the consumer will have an ethical and
tasty product, represented by an iconic
steaming cup that brings people together
in all continents.
Bluebusiness.com F-Co-FSD 3
Great Coffee
Comes from
Great Plants
For experience and know-how in designing a
successful convenient soluble coffee production,
look to GEA Niro. Our Fluidized Spray Drying
technology has superior aroma retention while
reducing operational costs as well as energy
consumption. Our proven record of high
performance and stability guarantees that
working with GEA Niro means working with
quality.
GEA Process Engineering
GEA Niro
Gladsaxevej 305, PO Box 45, DK-2860 Soeborg, Denmark
Tel: +45 39 54 54 54 Fax: +45 39 54 58 00
E-mail: foda@niro.dk www.niro.com
L.J.COOPER COMPANY
GREEN COFFEE BROKERS AND AGENTS
L.J.COOPER COMPANY
545 SAW MILL RIVER ROAD, ARDSLEY, NY 10502
TELEPHONE: (914) 693-0891
E-mail Commodities@LJCooperCompany.com
FAX: (914) 693-4802
Subhead here
Headline here
Part II
Deck here.
FRESH EDGE
The Brand is in the Details:
Checklist for Success

Brand Coaches guest author Joshua Boyt is one of less than
twelve SCAA Level II certified baristas in the U.S. He currently serves as the Northwest regional chapter chair for the
Barista Guild of America, and is an active coffee industry
speaker, author and seminar leader. Since conceiving and
opening his first coffee house, Imbibe Magazine
recognized Metronome as one of the five most original and
best coffee houses on the west coast. ( By Joshua Boyt )
t doesnt always take 10 years to realize a

dream. Yet the best dreams are often
those that grab your heart and never let
go. Coffee has been that dream for me. I

have been involved in the specialty coffee
industry since 2001. From my first day in
the industry I was immediately swept up in

a torrent of fun and genuine relationships.
Fast forward to the present, and this
once coffee rookie has realized his dream. I
not only work for the 2011 Macro Roaster
of the Year, Dillanos Coffee in Sumner,
Washington, but also as of January of this
year become the proud co-owner of my
own caf! I named it Metronome Coffee.
The birth of this caf began as an exercise
in exploring myself and trying to understand how I fit in this world.
Music has always been the cornerstone
of my existence. Playing and listening to
music has held for me answers to many primal questions I felt lay unanswered in the
deepest parts of my soul. One day as I was
driving and listening to music something
hit me. Everyone lives his or her life to a
Tea and Coffee columnist Lon LaFlamme provides brand and profit building consultation to a number of coffee, retail and b2b
businesses across North America. For more information on the Brand Coach go to: www.thebrandcoaches.com
certain rhythm! Then I had an epiphany:

there is an inescapable rhythm to all of life.
This is seen in the way people live, learn,
age, the change of seasons. Everything!
Sure this concept may seem a bit on
the ethereal, deep, flowery side. But that
is ME. The core of finding true success
in your coffee concept is knowing yourself and building your business from
your heart out. Once you know your
heart, it is easy to evaluate whether
something fits or it doesnt. You love it;
your customers will love it. This is at its
very core what people call branding. You
are creating a full-senses customer experience that carries with it a thread of your
passion, tying it all together.
Two dear friends and long-time business development and branding mentors,
Brand Coaches Lon LaFlamme and
David J Morris, have translated the very
concepts I am talking about into a timeless action plan for success, relevant to any
retail business.
As we work our way down the checklist for success, I will give you examples of
how this concept is working in my shop so
you can more easily apply these principles
to your retail specialty coffee business.
Brand Coaches
Checklist For Success:
1. Brand Your Mind - I looked at every

opportunity in my shop, from colors, tex-
tures, and fixtures to the logo to relate the

heart of Metronome. The best part is that
EVERY DAY we think of another cool
way to make something uniquely ours, be
it a signature beverage or custom coaster.
2. Head for the Heart- Metronome has a
huge connection to the local community,
especially the arts. We feature and cater
to the local songwriting community featuring live music on our vintage sound
system every week.
3. Hire the Smile, Train the Skill When we hired our crew, only half of
our team had ever worked in the coffee
industry. The main element we focused
on was heart and connection to our
company mission. Passionate people
will always do a better job and improve
skill with practice.
4. Business and Marketing Plan - I took
each critical element of a classic marketing plan, including analyzing our own
and nearby coffee house strengths and
weaknesses before crafting a vision for
Metronome.
5. Innovator, not imitator - We built in
a manual brew bar that focuses the

attention of our customers directly on
the theatre of the coffees we feature and
any one of eight brew methods! Not to
mention we have a flat screen overhead
that features photo slide shows of the
origins being tasted for a multi-sensory
experience.
6. Beat the Best, and then Surprise Them
- I fully subscribe to the idea of knowing
and applying best practices, then conceiving and implementing totally original
ideas with all branding touch points.
7. You are the Brand - Look up @handlebarista on Twitter and you will get the
idea. You have to decide on your personal
brand and ROCK IT!
8. Your Logo Opens the Door to Who
You Are - We spent a lot of time with our
graphic artist to create a logo that encapsulated our mission in visual form. I like
to say your business is a living, breathing
organism. Your logo is the face that
intrigues people to know more about the
heart/ mission behind it. Do NOT scrimp
on this step!
9. Brand the Glass - We have our logo
encased in the iconic Apple squircle
apps shape on each of our doors. People
love pretending they are buttons as they
push on them. Every other window is
clear from clutter, including our two
roll-up doors!
10. Color Your World - In our logo we
used a pop of bright orange to accent the
pendulum of our metronome. You will
find the orange accenting our caf in two
spots; our custom powder-coated
Azkoyen grinders that feature three different espressos every day, and the horns of
our vintage Altec Lansing speakers (similar to the speakers at Woodstock).
Placement is everything!
11. Seating for All Occasions - Metronome
has a few unique seating spaces: a custom
laptop bar equipped with twenty outlets
for all your gadgets; a large community
table that has a removable cork top with
logo that becomes a wall hanging for
shows; outdoor seating with indoor/outdoor fireplace, gas heaters and glass ceiling.
12. A Quality Story - We run a tight ship
when it comes to premier quality beverages and food at a fair price. We serve
Direct Trade coffees, fresh-made food

items like hot pancakes (Popcake
machines by Chef Stack), and daily
squeezed orange juice.
13. Single Origin Coffees - We are just
getting done featuring the Panama
Esmeralda as our Top Shelf coffee of
the quarter. It was shocking to see how
many people were not only willing to
spend $8.00 on a cup of this amazing
brew and $50 for a bag to brew at home.
We did regular one-ounce samplings.
Once select customers sampled the most
award-winning coffee in the world, they
couldnt say no to a full cup.
14. Single Serve - Not only are all of our
baristas trained on all of our eight brew
methods, but they engagingly describe the
unique characteristics each method brings
out and the best coffee for the method.
15. Be a Storyteller - I had the great
opportunity to visit the coffee farm of
one of our coffees in Costa Rica last year,
and my life was changed. It is easy to
share the passion for the product if you
understand everyone involved in making
it great. We are working on giving all of
our employees the opportunity to visit a
coffee farm by saving tip money and
working for sponsorship.
16. Train the Trainer - Even though I
work in the shop most weekends, and
find myself hanging out as much as possible. I invest continual training in my
supervisors to make sure all my baristas
are cutting-edge fresh.
17. Perfect Espresso and Brewing
Equipment - We invested in a Victoria
Arduino Adonis. This pearl white beauty
is the crowning glory of our bar. With its
lowered LED-lit group heads, and

leather-wrapped
Teflon
coated
portafliters, it knocks out amazing shots
in perfect precision.
18. Adopt and Promote a Noble Cause The best thing you can do is find a specific group and make them your primary
focus in terms of global and local charity
and cause support. Besides openly educating our customers about our commitment to helping the global third world
coffee community, we have a Great Dane
named Maximus who is the poster boy
for our support to Humane Society auctions and events. Our other main focus is
on being a place to connect and celebrate
for the local music and arts community.
Go vertical. Go deep.
19. Great Coffee and Much More Metronome not only serves many fresh
options, but also puts some great twists
on classic favorites. You can get some
great old school breakfast cereals, or try
our Mocha (cocoa) Puffs with two shots
of espresso!
20. Include Low Fat and Organic
Options - Our good personal friends
and local favorite Corina Bakery hooks
us up with some great low-fat and
gluten-free options in our fresh baked
goods. Not to mention the pancakes we
make are 97% fat free!
21. Barista Menu Favorite Pairings We make sure that our baristas taste
EVERYTHING! It is so important for
your staff to have a personal conviction
about the quality of your product or
they wont promote it. It also helps if
your product rocks!
22. Picture Perfect - Selby Soft has set up
our POS system complete with an order

accuracy screen, which scrolls through
specials and pictures of our latte art.
People eat with their eyes, so we give them
what they want!
23. Light the Stage for a Live
Performance - We got these great spotlights that double as couch sidelights during the day. When we have shows these
distinctive fixtures are wheeled over and
become stage lighting. Multi-use furniture can be a big space saver, and adds a
sense of surprising intrigue.
24. Music to Their Ears - Running
iTunes DJ gives our customers the ability
to connect via the remote app and vote for
songs on the upcoming playlist. Its sort of
a digital jukebox. Local artists also load
their music in our system so they can
come in for coffee and promote their
band or showcase new music.
25. Free Wi-Fi with Purchase Renewals We are still offering free unrestricted WiFi. If it gets to the point where we are not
having any room for customers because
people are just camping, we will most
likely set up a Web Beams program and
limit it to a few hours per purchase. For
now, free is good!
26. Dare to Get Personal - Our door is
set to ring whenever it opens, and every
person behind the bar looks up and greets
guests with honest enthusiasm. Many
names and handshakes are exchanged as
new regulars are welcomed daily.
27. Make your Brand Promise Real The tempo of Metronome Coffee truly
is set to the beat of loving our community and world. We welcome you to put
us to the test.
APRIL 2011 61
( Product Showcase )
Weldon Flavorings New, Natural and Unsweetened
Flavorings For Your Iced Tea and Water
Enjoy wonderfully refreshing flavored iced tea or water
anywhere, anytime. Our flavorings are natural and contain no added sugar or artificial sweeteners. Weldons concentrated Tea and Water Flavorings add pure liquid flavor
to your iced tea or water. Swirl any of these wonderfully
refreshing flavorings in your glass and drift away to a tropical island.
The Weldons Iced Tea and Water Flavorings come in 4
refreshing flavors: Guava Passion Fruit Mango, Raspberry,
Mango Orange Passion Fruit and Peach. They can be purchased individually or in an attractive counter caddy, The
Weldon Gourmet Flavor Station that holds your three
favorite flavors.
The pre-measured pump dispensing system allows
for quick and accurate flavoring. Just
add 1 pump to each
4 oz of your favorite
beverage. Our 4-oz
bottle flavors
approximately 59
sixteen oz. glasses of
iced tea or water.
They are also available in 16-oz bottles
for flavoring larger
quantities.
Ideal for commercial and personal use, any place iced
tea is served: fast food, restaurants, offices, convenience
stores, or home.
Weldon Flavorings, P.O. Box 91555, Louisville, Kentucky
40291. Tel: +1 502 797 2937, Fax: +1 502 618 1967, Web:
www.WeldonFlavorings.com
Monin Offers Spring & Summer Merchandising Kit To

Specialty Coffee Shops
Monin Gourmet Flavorings, the worlds leading provider of premium syrups and flavoring products, is offering a Merchandising
Kit with seasonally inspired recipes to help boost beverage sales in
the warm weather months.
The Merchandising Kit is complimentary to coffee shop
operators and contains three 50-ml flavoring samples and 10
specialty drink recipe cards, including flavored whipped cream,
Skinny Iced Crme Macchiato, Chilled Mango Chai,
Strawberry Cream Soda and Caramel Toffee Frappe.
The kit also contains 8 counter cards and an acrylic counter card holder for visual, point-of-purchase promotion, as well
as counter card stickers to promote Sugar-free and Organic flavor options. Four 18 x 24 two-sided wall posters for larger
scale promotions are available upon request.
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.
Monin, 2100 Range Road, Clearwater, Florida 33765, Tel:
+1 727 461 3033, Fax: +1 727 461 3305, Email: moninusa@monin.com, Web: www.monin.com
Compact Eco Nespresso Coffee Machine By Magimix Nespresso Pixie

Magmix has launched a range of new-generation eco-friendly and energy-saving Nespresso coffee machines.
The new compact Magimix Nespresso Pixie is available in three different colors: lime, blue and aluminum.
The Pixie features a new automatic switch-off mode, which turns the machine off after nine minutes to save 40% more energy than other similar models, according to Magimix. It also has an ultracompact footprint, at just 1-cm wide, and a 0.7-liter water tank at the back. Milk frothing for fans of
cappuccinos, a stand-alone Aeroccino milk frother can be purchased with the aluminum Magimix
Nespresso Pixie, so milk can be frothed for cappuccinos and other milky coffee drinks.
Instead of loose coffee, capsule coffee machines such as the Magimix Nespresso Pixie make coffee
from pre-packaged pots of coffee placed into the machine. The user then just has to press a button
and wait for espresso to drip out of the spout.
Nestle Nespresso S.A., Route du Lac 3, 1094 Paudex, France. Tel: +1 800 55 52 53, Fax: +1 800 88
82 83, Web: www.nespresso.com
( Trade News )
Brambati Towards New Frontiers
In recent years, the range of products in
the food product and coffee market has
expanded. New production methods have
allowed new formulations and new recipes
in the production of bakery products; in
the coffee industry, we are seeing an extensive segmentation of consumption, with
very differentiated proposals that go alongside traditional consumption.
The Brambati Group knew how to
interpret the change, making available
technologies and systems conceived for the
new requirements. This opened up interesting prospects for the Brambati Group in
both the roasting and grinding sectors.
The companies in the group have
known how to capitalize on the extensive
know how acquired in over 60 years of
continuously facing up to and dealing with
the production problems in the food sector, formulating new proposals for new sectors of intervention, such as malt roasting
for the beer industry or wheat germ toasting. Precisely in this sphere we point out
the collaboration with an Italian multinational company, leader in the confectionery
sector, which has chosen Brambati for the
processing of the noblest and richest part of
the wheat. It should be underlined that the
collaboration with very high level, largescale retail companies requires production
standards that are among the highest in the
world both as regards management and
control of the various production phases,
and as regards the careful processing of the
ingredients that guarantee the final quality
of the product. Organoleptic quality, but
also nutritional quality, due in large part
precisely to the methods used to process
the raw materials.
Thanks to these strong points, the
group proposes itself as the ideal interlocutor for food companies that find in
Brambati systems more and more effective
and reliable, but above all highly flexible,
production process management. The
processes are customised ad hoc for every
production requirement. The extreme versatility of the roasting systems continues to be
the important element that makes Brambati
systems an example of the most advanced in
automation. The possibility of determining
particular roasting curves, defining each

individual parameter according to the customers dictates, was implemented and further improved in terms of both efficiency
and control. This not only means an evolution of the information technology, but also
an evolution in the mechanical response of
the systems. A considerable step forward in
hardware efficiency also corresponds to an
evolution in the software. Greater efficiency
also as regards the traceability of the goods,
the observance of the quality of the materials used, the ecology of the systems: other
characterising elements of a hi-tech production highly regarded worldwide.
Another important aspect of the evolution of the Brambati companies concerns the coffee grinding sector, where
Brambati has begun a collaboration with a
foreign multinational company. The new
Brambati grinders belong to a new generation of so-called strategic devices, also
characterised by high flexibility. It is precisely thanks to this extreme management
and control flexibility that Brambati
grinders adapt to every production
requirement, from the formulations for
classic coffee consumption, to the new
requirements imposed by the so-called
innovative consumptions, like that tied
to pods, capsules and filters and the resulting numerous varieties of the final beverage. The availability in the range of finenesses has been increased and we use innovative construction materials for greater
efficiency of the systems, of which the
potentialities in terms of capacity, energy
savings and production consistency have
also been implemented.
Certain of the importance of the high
level of knowledge of the technique,
Brambati has joined Assomec in order to
promote the continuing training and specialisation of technicians through already existing permanent courses, aimed at safety protection and optimisation of the use of energy
in the machines and production systems.
The Brambati group, as always, even in
this additional development phase of targeted technologies, does not neglect environmental quality. Brambati research has
also made progress in the reduction of emissions tied to production. Furthermore, the
groups plants have resolutely bet on the

optimisation of energy efficiency and on the
use of renewable sources with the installation of a 200 kWp photovoltaic system.
For more information, visit www.brambati.it
Coffee Holding Co., Inc.

Announces Expiration of
Entenmanns License Agreement
Coffee Holding Co., Inc. announced that
its license agreement with Entenmanns
has expired on March 31, 2011, pursuant
to the terms of the agreement.
After three years of difficulty in gaining distribution on the Entenmanns line
of coffee, the licensing agreement will
expire at the end of this month under the
terms of the agreement. While we are disappointed in our failure to successfully
execute our plan for this brand, our ability to execute was adversely affected by
supermarket shelves being dominated by
Super Premium brands like Starbucks,
Dunkin Donuts and Peets, each of which
was released into the retail market prior to
us being able to get into the market with
our brand. Although we will have a small
one time write-down on packaging and
other intellectual property belonging to
Entenmanns, we believe our operating
results will improve without the expenses
incurred by us under this license agreement, said Andrew Gordon, President
and CEO of the Company.
Annual revenues under the license
agreement have steadily declined and now
stand at less than $500,000 per year
which means we will not see any significant hit to our top line. As such, we have
not achieved our minimum revenue
under the contract, but were still required
to pay a minimum royalty of $100,000
per year under the agreement. Between
the minimum royalty payments and
expenses incurred in connection with promotional activity required at our accounts
combined with the higher prices of
Premium Arabica green coffee, we were
unable to maintain profitability on these
products. We will now utilize the time
and effort expended under this agreement
to focus on our own proprietary brands
like Cafe Caribe, which already enjoys a

widespread distribution and loyal following from their consumer demographic.
We will convert all of our supermarket
slots from the Entenmanns items to our
own proprietary brands, which we expect
will give us increased distribution and better margins than we were receiving under
current conditions, added Mr. Gordon.
For more information, contact Andrew
Gordon, President & CEO at +1 718 832
0800
Probat: New supply contract

with Fresh & Honest Caf Ltd.
(Lavazza-Group)
The world-famous Italian coffee producer
Lavazza Spa. and its Indian subsidiary
Fresh & Honest Caf Ltd. have recently
signed a new supply contract with Probat,
the worldwide leading manufacturer for
roasting machines and plants. Until mid
2012 a state-of-the-art turnkey plant will
be installed and commissioned in Sri City
in India. High-ranking delegation from
Italy and India visited Probat

Headquarters In March 2011 a highranking delegation of both companies
Lavazza Spa., Italy and Fresh & Honest
Caf Ltd., India spent two days at the
Probat Headquarters in Emmerich on
Rhine, Germany, to finalize the contract.
Rainer van der Beek, Director Sales &
Marketing at Probat, reports: This is one
of the largest single contracts we have ever
signed. The Probat scope of supply
includes the whole equipment from green
coffee receiving, storage systems and two
Neptune 1500 roasting machines up to
three-stage roller mills for the production
of ground coffee and capsules. We take
pride in Lavazzas decision for our stateof-the-art technology and their confidence in our expertise in engineering and
designing coffee production plants continues van der Beek.
Besides the state-of-the-art technology
and the high quality of the Probat equipment the stability of value was important
for Lavazza. We have been working
together with Probat for decades. Therefore

we understand about the quality, reliability
and long-life cycle of their products.
Deciding for Probat gives us a high investment security reports R. Shivashankar,
Director South Asia at Lavazza (Fresh &
Honest Caf Ltd.). This important investment represents a further confirmation of
the progressive internationalization of
Lavazza, which values India as one of its
major world hub. Lavazza has been operating Probat roasting machines and threestage roller mills in Italy for years. Probats
Managing Director Wim Abbing states:
Lavazzas choice for Probat as their supplier encourages us in our approach to coffee
production and the development of new
technologies. We are more than pleased
about the development partnership with
Lavazza, which recently led to the newly
designed roller mill. Abbing additionally
points out that even if the order intake in
2011 has been very positive so far.
For more information, visit www.probat.com
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APRIL 2011 65
( People News )
Autocrats Chief Financial Officer
Rounds Out Top Management
Team
Autocrat, a family-operated business since
1895 that roasts coffee and manufactures
coffee extracts, has hired Ann G.
Malinowski as chief financial officer. In
this newly created position, Malinowski
will join the senior management team and
support a robust business plan already
well underway.
Malinowski brings strong financial
leadership, extensive planning and management experience to Autocrat. Her
strategic approach along with a keen
understanding of the big-picture will
allow her to develop and implement the
financial plan necessary to achieve planned
growth for all products and services.
We are very pleased to have
Malinowski join our team, said Patrick
Holmes, Autocrats COO. Ann offers a
tremendous amount of global financial
experience to support our mission of
becoming a world class food manufacturer.
Most recently, Malinowski was the
Chief Financial Officer of Micronotes,
Inc., Cambridge, MA, a venture-backed
MIT start-up, pioneering an enterpriseclass marketing solution for consumer
brands. Previously she held senior finance
positions with Entegris, The Boston
Consulting Group, Grand Circle Travel,
and Saint-Gobain managing a range of
operational finance, treasury, and corporate finance functions. She holds an MBA
from Boston College and a B.A. in
Economics from the University of
Massachusetts.
Dan Minor Named Vice President,

Sales and Marketing BarryWehmiller
Mike May, executive
vice president of
HayssenSandiacre,
has announced the
appointment of Dan
Minor to the position of vice president, sales and marketing. With more than a decade of experience in a variety of progressing leader-
ship roles throughout the BarryWehmiller organization, Minor will join

HayssenSandiacre to lead the new
machinery teams in the growth and
expansion of its domestic and international markets in vertical and horizontal flexible packaging equipment solutions.
Founded in 1910 and now celebrating its 100th year, HayssenSandiacre has
become one of the largest and most wellbalanced providers of flexible packaging
technology in the market, May stated.
Our customers and stakeholders can be
assured of the companys continued
strength under Dans sales and marketing
direction as HayssenSandiacre carries forward a tradition of entrepreneurial leadership and disciplined growth that has
flourished within Barry-Wehmiller.
Minor joined the engineering consulting firm of Barry-Wehmiller Design
Group in 1999 as a project engineer and
later advanced to the role of project manager. Since 2003, he has worked as a
global accounts manager, sales executive
and, most recently, sales manager at
PneumaticScaleAngelus,
a
BarryWehmiller packaging equipment division based in Akron, Ohio.
Comax Hires On Gary Long And

Alexis Dobrasz To Join Sales Team
Comax Flavors announces two key new
additions to its sales organization: Gary
Long as southeastern regional sales manager and Alexis Dobrasz as midwest
account representative. In their new positions, they will be responsible for current
account management as well as new business development.
Prior to joining Comax, Long held the
position of national accounts executive at
Edlong Dairy Flavors for 26 years. His
industry background also includes five
years of experience as a Production
Supervisor and six years as an R&D/QA
Manager. Long is a graduate of the
University of Kentucky.
Prior to joining Comax, Dobrasz
spent five years in research and development at Sensient Flavors in the position of
food technologist, dairy solutions. Before
that, she worked as a quality control tech-
nician. A member of IFT, Dobrasz earned

her B.S. from Purdue University in 2000.
Vice President, Clearwater

Operations for
PneumaticScaleAngelus
William
Morgan,
President
of
PneumaticScaleAngelus, has announced
the promotion of Mike McLaughlin to
Vice President, Clearwater Operations.
McLaughlin has served in a variety of
positions in both sales and operations for
PneumaticScaleAngelus since 1992 and
was instrumental in the success of the
companys Carr Centritech and Mateer
Burt acquisitions. He has served as director of operations for the companys East
Coast manufacturing facility in
Clearwater, Florida, since 2005.
Since taking operational leadership
in 2005, Mike has led an extremely successful organization and has enriched the
lives of all our associates in Clearwater
through his strong belief in BarryWehmillers Guiding Principles of
Leadership and his dedicated execution
of Lean principles and practices,
Morgan stated.
McLaughlin graduated from the
Missouri University of Science and
Technology (formerly University of
MissouriRolla) with a B.S. in
Engineering Management and began his
career with Barry-Wehmiller in 1989 as
an engineer with Barry-Wehmiller
Design Group in St. Louis. In 1992,
McLaughlin relocated to Boston to
work with Pneumatic Scale in technical
sales. He subsequently relocated with
Pneumatic Scale to its new global headquarters in Ohio in 1995 and to
Clearwater in 2005.
The performance of our Clearwater
operation in terms of operational efficiency, product line growth and peoplecentric culture under Mikes experienced
direction are admirable, said BarryWehmiller Chairman and CEO Robert
H. Chapman. Mikes leadership has
been steady and thoughtful, and I could
not be more proud of what he has
achieved, which shows in the confidence
of his team.
ANNOUNCING
Returns to
Singapore
Suntec International Convention & Exhibition Centre
MARCH 2013
Reserve your exhibition space for the

next Tea & Coffee World Cup Asia.
Join World Cup, your global information
and marketing partner, in 2013!

Singapore is the crossroads for beverage
professionals where your business will

connect with leaders in the industry.
WWW.TCWORLDCUP.COM
Tea & Coffee World Cup Exhibitions & Symposiums
26 Broadway, Floor 9M, New York, NY 10004 Tel: +1-212-391-2060 Fax: +1-212-827-0945 Email: info@tcworldcup.com
Sponsored by:
( Equipment & Packaging News )

New PrimoWeigher 360 Model
Available from CombiScale
CombiScale Inc. is pleased to
announce the release of a new
PrimoWeigher 360 combination scale with 16-heads and 2.5
liter buckets. Due to market
demand, this model has been
added to the family of models currently offered by CombiScale.
Available in 10, 14, 16, 20, and 24-head configurations with
1.5, 2.5, and 5 liter bucket sizes, PrimoWeigher 360 combination
scales are running a diverse range of products such as: bakery, bulk,
cheese, coffee, confectionery, dry goods, fresh meat and produce,
IQF, petfood, powder / chemical, and snack food. PrimoWeigher
360 scales operate at speeds up to 80 to 200+ cycles per minute.
PrimoWeigher 360 is the first open frame scale of its kind where
all electrics and electronics are located remotely in an electrical
enclosure. Conveniently located at eye level for servicing, electronics
are safeguarded during washdown and from machine vibration.
Built with 304 stainless steel, additional features of the
PrimoWeigher 360 include tool-less removal of contact parts, quick
disconnects, and a swing out center hopper with quick height adjustment. PrimoWeigher 360 is pre-loaded with industry standard software, integrates with most resource planning and networking software, and can be connected to remotely by CombiScale for technical
support. Primo Pocket Control is the first handheld remote control
capable of operating multiple PrimoWeigher 360 scales.
CombiScale USA, 4760 NW 128th St. Opa Locka, Florida
33054. Tel: +1 305 895 8909, Fax: +1 305 895 2929, Email:
jbrown@combiscale.com, Web: www.combiscale.com
Crown Equipment SC 5200

Series Counterbalanced Forklift
Crown Equipment Corporation, one of the worlds leading forklift
manufacturers, unveiled the Crown SC 5200 Series of sit-down counterbalanced forklifts designed for multiple applications from dock
work to transporting and stocking. The Crown SC 5200 Series features the shortest three-wheel, 3,000-pound lifting capacity truck in
the industry the Crown SC 5215 for applications requiring additional maneuverability to work in limited spaces such as 10-foot aisles.
Customers can choose between Crowns 36V or 48V AC systems depending on application needs. These systems
include Crowns integrated
AC traction and hydraulic systems that increase productivity
with an efficient use of power.
The system features ondemand steering that lowers
noise levels, a single hydraulic motor designed for improved efficiency, and faster lift speeds that can help maximize productivity.
Crown Equipment Corporation, 44 South Washington St.,
New Bremen, Ohio 45869. Tel: +1 419 629 2311, Fax: +1 419
629 2900, Web: www.crown.com
The One Stop Shop Solution for OCS Pods

In its latest introduction into the office coffee service segment, Pod
Packs Generic Private Label Program (GPL) is the solution for operators to offer a private label pod program
with no investment and no minimum
order sizes. To further enhance the program, Pod Pack is introducing its One
Stop Shop where OCS operators can
source all of their pod program needs,
including brewers, racks, condiment
trays, pumps, filters, mini trash cans, etc.
2011
marks
Pod
Pack
Internationals 15th year in business.
The company specializes in national
branding and private labeling Pods for roasters and distributors
in North and South America. Originally making espresso pods
in 1996, Pod Pack has developed the highest quality one-cup
pods for hotel, retail, and office coffee service.
Pod Pack, 11800 Industriplex Blvd., Suite 9, Baton Rouge,
Louisiana 70809. Tel: +1 225 752 1160, Fax: +1 225 752 1163,
Email: sales@podpack.com, Web: www.podpack.com
New Range Of Tubular Chain

Drag Conveyors Added By Spiroflow Systems
A mechanical drag conveyor system operating within the confines of a pipe, material is moved by heavy-duty discs connected
by articulated metal links (chains) that equip them for heavyduty applications. The discs can be made from a variety of materials including steel and cast iron, which enables them to operate
at temperatures up to 482oF (250oC).
The addition of these conveyors through the recent acquisition
of Dynamet, Inc not only widens the scope of applications in
Spiroflows traditional food, chemical and pharmaceuticals markets,
but also offer additional applications to markets such as glass, bricks,
cement, steel-making, foundry, mining, minerals and aggregates.
Among benefits of the DYNAflow Tubular Chain Drag
Conveyors include: Totally enclosed,

dust-free, contamination-free handling;
Only mechanical conveyor that operates
in three planes to permit complex circuits,
eliminates transfer points and using only
a single drive; Minimum energy consumption; Can be Meter or Flood Fed;
Handles hot, cold, wet, dry, hygroscopic
or temperature sensitive materials; May
be fed at multiple points in a circuit; May
discharge at multiple points in circuit (no
special airlocks); No need for filters or cyclone to separate air and
material since no additional air is introduced into the system; Gentle
conveying action - minimal product attrition; Will not separate
blends; Round construction minimizes material residence and buildup; May operate under pressure differential, or inert purge;
Minimum noise; 24/7/365 reliability.
Spiroflow Systems, Inc., 2806 Gray Fox Road, Monroe, North
Carolina 28110. Tel: +1 704 291 9595, Fax: +1 704 291 9594.
Email: info@spiroflowsystems.com, Web: www.spiroflowsystems.com
New Bingo Bagger XL from WeighPack Systems Inc.

The Bingo Bagger XL complements the well known and popular
Bingo Bagger, widely used in the packaging market. With all the features and benefits of the standard model, the Bingo Bagger XL can
handle bags with widths of 16 20 and bag lengths of 14 24
operating at speeds up to 25 cpm.

Unique to the Bingo Bagger
line is that it is the only bagger
on the market that offers vacuum and gas flush options at the
sealing station. Designed in a
mobile, compact footprint and
built using 304 S/S standard food grade for all contact parts, the
Bingo Bagger XL uses pre-made wicketed bags, both laminated
and polyethylene materials.
With a top-loading design, the bagger automatically opens, fills,
and seals the bag. ! PLC operated with touch screen controls makes
the bagger very user friendly. The bagger uses vertical seal jaws which
reduces the overall length of the machine and making it more affordable. Available with right-to-left or left-to-right discharge, bagger features include a stationary product funnel, adjustable bag wicket
holders and pins, independent pneumatic cylinder, digital temperature control and a stationary bag seal station.
For the diverse range of products that have been run on the bagger, an extensive range of options have been developed and are available such as: bag shaker, embosser, foot pedal for semi-automatic
operation, heavy bag support, a vacuum pull back assembly to
square the bag, and weigh bucket with controls.
Weighpack Systems Inc., 4760 NW 128th St., Miami,
Florida 33054. Tel: +1 305 622 4070, Fax: +1 305 688 7772,
Web: www.weighpack.com
Design & Power

Futurmat F3
The name says it all!

QUALITY
DEPENDABILITY
RELIABILITY
The industry standard
and the preferred faucet for
coffee and beverage dispensing.
No plastic body parts
See us at the SCAA Expo | Booth 1209
1998 Tomlinson Industries
Tomlinson Industries
Tel: 216/587-3400 or 800/945-4589
(U.S. & Canada)
Fax: 216/587-6192 or 800/945-9869
(U.S. & Canada) www.tomlinsonind.com
World Class, Worldwide
Quality Espresso USA Inc

12800 N.W. 38th Avenue
Miami, Florida 33054
Tel: (786) 369-7878

Fax: (786) 369-7879
sales@qualityespresso.com
www.qualityespresso.com
APRIL 2011 69
( Marketplace )
( Advertiser Index )
Advertiser
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Online
Visit our website to find:
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DXWKHQWLFRQHZD\GHJDVVLQJYDOYH
WKDWNHHSV\RXUFRIIHHIUHVK
WRWKHODVWFXS
The International & Trusted Voice Of

The Tea & Coffee Industries Since 1901
FEBRUARY 2011
The Growing
Trends of Asia
&203(7,7,9(35,&(
NEW STATISTICS
FOR SOLUBLE COFFEE
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IN NICARAGUA
ROASTER-PRODUCER
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Retail - Wholesale
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sales@orensdailyroast.com
Roasted to perfection, not beyond recognition.
Ahlstrom ........................................................37
Anacafe/Guatemalan National Coffee
Association ................................................21
Ancap S.p.A...................................................47
Automatic Brewers & Coffee Devices, Inc. ......19
Blue Mountain................................................27
Brambati SpA ................................................45
Buencaf (Buendia Coffee LLC) ..................C3
Buhler ............................................................31
Cablevey ..........................................................3
Cimbria Heid..................................................30
Coffee Fest ....................................................43
Coffee Holding Co. ..........................................8
Cup for Education (Coffee Holding Co.) ..........9
D.R. Wakefield ..............................................65
Delfort Paper credit........................................12
Descamex........................................................6
Deutsche Extrakt Kaffee GmbH (DEK) ........25
Dillanos..........................................................53
Eximware ......................................................42
Flair Flexible Packaging Corp. ......................27
Flavor & Fragrance (FFS) ............................C4
Florapharm ..............................................36, 65
Fresco............................................................13
Fuso (Nasa) ..................................................23
GEA Niro ......................................................57
Glatfelter ........................................................35
Gulf Winds ..............................................10, 46
Haelssen & Lyon ..........................................C2
Henry P. Thomson ........................................36
IMA Flavour SRL ..........................................33
John Larkin and Co., Inc. ..............................48
L.J. Cooper ....................................................57
Maximus Coffee Group..................................27
Modern Process Equipment (MPE) ................7
Neuhaus Neotec/Kaffee Satz ........................52
Oliver ............................................................55
Probat Burns ................................................11
Quality Espresso ..........................................69
Quality Packaging (ICA) ..................................5
Rooibos ........................................................38
Scolari ....................................................29, 59
Simar ............................................................54
Tea & Coffee Trade Journal ..........................15
Tea & Coffee World Cup 2012 Vienna ..........49
Tea & Coffee World Cup 2013 Singapore ....67
Tea Association of the USA/
Specialty Tea Institute ................................20
Teepack ........................................................39
Theta Ridge Coffee ......................................68
Tomlinson Industries......................................69
Toper..............................................................51
Tsubakimoto Kogyo Co., Ltd. ........................17
Ultra Flex ........................................................4
Wolthers America ..........................................61
World Tea Expo (SFG Group LLC dba) ........41
Xiamen Jinhongxin Exhibition Co., Ltd. ........63
2011 UKERS
TEA & COFFEE GLOBAL DIRECTORY
& BUYERS GUIDE
le
Availab
!
w
No
#1
Ukers is the
reference tool in the
worldwide tea and coffee industries.
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K_\i\`jfecpfe\Xi\Xf]Ylj`e\jj`en_`Z_n\Xi\ fc[$]Xj_`fe\[ Xe[n_`Z_n\

Interpack Processes and Packaging

SCAA Houston Texas

PODs - 300 Per Minute

Finally a choice for quality coffee degassing valves

Relax. Leave it to Gulf Winds.

2011 Gulf Winds International, Inc. All rights reserved.

See whats brewing at Gulf Winds today.

ICE Futures U.S. Coffee C

Nationwide Domestic Transport

411 Brisbane Houston, Texas 77061 | 888.712.7550 toll free | www.gwii.com

To learn how you can roast assured, visit www.probatburns.com

( April 2011 Vol.183/No.4 )

22 To Rent or Own: The Challenges &

Advantages of Private Label Custom

28 Espresso from A Roasters Perspective

32 Defining Sustainability in the CoffeeGrowing Context

34 The Six Tea Categories & Their

Differences: A General Guide for Tea

40 Ancap: The Italian Tradition

44 Software Solutions for Commodity

50 Empowering Producers Through

58 Fresh Edge The Brand is in the

Equipment & Packaging News

Marketplace, Advertiser Index

Multiply your profits with

For coffee roasters looking to capitalize on single

Fres-co will demonstrate

compete in the market, including machines,

The Freshest Ideas in Flexible Packaging | www.fresco.com | 215.721.4600

VISIT US AT SCAA EXPO 2011 | BOOTH #1449

Back to Our Roots

Editorial Advisory Board

William H. Ukers (1873 1954)

Jane Phillips McCabe

Once again, it will be the only magazine distributed throughout the

Subscription Information Regular Subscription Rates:

TEA & COFFEE TRADE JOURNAL

14 TEA & COFFEE TRADE JOURNAL | www.teaandcoffee.net

Subscribe to Tea & Coffee Trade Journal and receive

Publisher/Vice President Frederick A. Lockwood

16 TEA & COFFEE TRADE JOURNAL | www.teaandcoffee.net

World Cup Show Manager Mayuri Khemlani (U.S.)

South America, Frederick A. Lockwood

New York Sales Office

Asia, Eastern Europe Joe Miranda

26 Broadway, Floor 9M, New York, New York 10004

world cope with mudslides, droughts and

18 TEA & COFFEE TRADE JOURNAL | www.teaandcoffee.net

private sector players including Tata Tea

PodPerfect - The Natural Choice

Meet Bob Melikian

San Diego Convention Center

San Diego, California

Las Vegas Convention Center

Visit us online regularly for upcoming

TEA ASSOCIATION OF THE USA

STI Certification Class: Houston, Texas

20 TEA & COFFEE TRADE JOURNAL | www.teaandcoffee.net

onsumers comparing private brands

warm and fuzzy feeling of the packaging,