Issue 60 - Summer 2015 - Speciality Coffee Association of Europe

Transcription

caféeuropa
THE VOICE OF THE SPECIALITY COFFEE ASSOCIATION OF EUROPE
SUMMER 2015
Go Gothenburg!
the Nordic World of Coffee
ESSENTIAL GUIDE
Trends & Innovation
Championships & Education AT
EUROPE’S GREATEST COFFEE EVENT
ALSO FEATURING:
Celebrating 60
Our 60th Issue - New Look,
More Great Features
ISSUE 60
ISSUE 60
ECUADOR GUIDE + SINGLE CUP TRENDS + SENSORY PERFECTION + JOHAN DAMGAARD
Inside
ISSUE 60 | SUMMER 2O15
04 Welcome David Veal predicts that the
future will start in Gothenburg
06 Community Meet Team SCAE
10 Anniversary Café Europa celebrates
60 issues
12 Research Can temperature influence
sensory perception? Ida Steen
investigates
25
14 Sustainability Pam Kahl explains
how healthy women are key
to healthy harvests
16 Product News Hot products from
SCAE members
18 BGE Isa Verschraegen brings us up
to date on the latest initiatives at the
Barista Guild of Europe
20 Education Susan Hollins reports from
AST LIVE!
20
24 Roaster Johan Damgaard shares
Johan & Nyström’s secrets for success
28 Events Plan your visit to the Nordic
World of Coffee
36 Cupper’s Guide Ecuador is embracing
speciality coffee, writes
Gonzalo Romero
46 Advice Fritz Storm visited Dublin to
help local operators prepare for World
of Coffee 2016
46
28
50 Trends Edouard Thomas charts the
latest trends in single serve coffee
54 Field Trip Colin Smith reports from
SCAE’s field trip to Honduras
58 Membership Be part of something
special – join the SCAE community
62 Q&A We bid adieu to Café Europa’s
founding editor, Charles Prager
50
54
CAFÉ EUROPA | SUMMER 2015 | 3
WELCOME
The Future Starts in
Gothenburg
David Veal
content. As Café Europa is a membership
magazine we will always need your
contribution, however great or small.
This is actually the 60th issue of
Café Europa and we are having a small
celebration of that milestone by sharing
some of the content of issue number one,
published in September 1998. How some
things have changed! Look at the piece
on the UK coffee bar market in 1998 and
try and spot the missing name.
caféeuropa
THE VOICE OF
Over 5,000 visitors are expected at the Nordic World of Coffee in the Swedish Exhibition & Congress Centre, Gothenburg this 16-18 June
Time seems to move so quickly
nowadays. It only seems like five minutes
have passed since we were in Rimini and
now Gothenburg is almost upon us.
Many people often say to me that
there is no quiet month in coffee now –
every one is busy – and that is true. It is
testament to the great work that everyone
in our worldwide coffee community is
undertaking to promote and spread the
word about better quality coffee.
Gothenburg and educate and enthuse
them about improving their coffee
offering. We are working in conjuction
with Worldchefs, the World Association of
Chefs Societies, and activities will include
training, cupping, seminars, competitions
and presentations.
We will have more producing countries
than ever before, a Taste of West Sweden
pavilion to widen interest for visitors
and, as always, some great social events
This summer’s event will include over 150 exhibitors as well as
educational workshops and seminars, cupping of great coffees
on stands and in the dedicated cupping rooms and, of course,
five competitions to crown five new world champions.
Of course, World of Coffee in
Gothenburg will continue to promote
quality coffee in all of the usual ways.
This summer’s event will include over 150
exhibitors as well as educational workshops
and seminars, cupping of great coffees on
stands and in the dedicated cupping rooms
and, of course, five competitions to crown
five new World Champions.
This year we have some new initiatives
to create extra interest, including Re:co,
a new symposium event featuring world
class presenters covering some really
interesting and challenging topics. Based
on the successful SCAA Symposium
model, this event is run for us by our
daughter company, World Coffee Events.
Also new for World of Coffee 2015
are various initiatives to attract chefs to
4 | SUMMER 2015 | CAFÉ EUROPA
throughout the week culminating in a
fantastic Midsummer Party, a very Swedish
tradition, on Friday, 19 June. So once again,
there is something for everyone. Make sure
you join us for midsummer in Sweden.
New Look
You may have noticed a change of style
and format for this issue of Café Europa.
Our marketing team have been working
for some time on this and the result is a
new style and better content. We’ve also
taken the decision to go back to just one
language, knowing and understanding that
some of our members will be disappointed
by that. Unfortunately, the cost of
translation, packaging and postage is now
prohibitive and making this move means
that we will be able to include much more
THE SPECIALIT
Y COFFEE ASSO
CIATION OF EURO
PE
SUMMER 2015
Go Gothenburg!
the Nordic World
of Coffee
ESSENTIAL GUIDE
Trends & Innovatio
n
Champ
ionships & Educatio
n AT
EUROPE’S GREATE
ST COFFEE EVENT
AL SO FE AT
Celebrating 60
UR ING :
Our 60th Issue - New
More Great Featur Look,
es
ECUADOR GUIDE
ISSUE 60
+ SINGLE CUP TREND
ISSUE 60
S + SENSORY PERFE
CTION + JOHA
N DAMGAARD
Café Europa has undergone a makeover to celebrate its 60th issue
Café Europa was edited from the start
by Charles Prager, who retired last year as
Editor and this year as Advertising Sales
Executive. Charles is one of the unsung
heroes of SCAE. A founder member as
well as Café Europa Editor, he is full of
passion and knowledge about speciality
coffee. Charles, thanks for all you have
done. We salute you.
Sometimes we have to look back to see
how far we’ve come and 1998 to 2015 has
been some journey. All of the successes
at SCAE and within our larger speciality
coffee community have set us up for the
future. That future starts in Gothenburg
with so many exciting things happening.
See you there.
David Veal
Executive Director
Speciality Coffee Association of Europe
E
F
E
F
!
O
C
F
O
E
T
S
A
T
L
A
E
R
E
H
T
R
FO
Come see us at the World Coffee Events in Gothenburg and
taste perfect coffee from the only ECBC approved single cup brewer!
www.technivorm.com
SCAE BOARD OF DIRECTORS
SCAE EXECUTIVE TEAM
President
Cosimo Libardo (Italy), Nuova Simonelli
Past President
Drewry Pearson (Ireland), Marco Beverage Systems
First Vice President
Paul Stack (Ireland), Marco Beverage Systems
Second Vice President
Yannis Apostolopoulos (Greece), W.S. Karoulias
Executive Director
David Veal (UK), SCAE
David Veal, Executive Director
Membership Team
Jayne Richards, Membership Manager
Jackie Malone, Chapter Coordinator
Alison Lynn, Membership Advisor
Leanne Celentano, Membership Coordinator
Lewis Young, Data Analyst
Education Team
Susan Hollins, Education Manager
Annemarie Tiemes, Education Field Manager
Kim Staalman, Education Field Coordinator
Aidan Jones, Education Administrator
Kay Bennett, Education Administrator
Alex Morrell, Education Administrator
Events Team
Garret Buckley, Events Manager
Jens Henrik Thomsen, Sponsorship Coordinator
Marketing Team
Nils Erichsen (Germany), Ube Erichsen Beteiliungs
James Humpoletz, Marketing Manager
Andra Vlaicu, Marketing Assistant
Operations Team
Heinz Trachsel (Switzerland)
Luigi Morello (Italy), La Cimbali
David Hewitt, Operations Manager
Debbie Baigent, Senior Accounts Clerk
Ellen Rogers, Accounts Clerk
Caroline Newman, Accounts Clerk
SCAE COMMITTEES
Membership Committee
Ludovic Maillard (France), Maison Jobin
Johan Damgaard (Sweden), Johan & Nyström
Alberto Polojac (Italy), Imperator
Christina Meinl (Austria), Julius Meinl
Frank Neuhausen (Germany), BWT water+more
Chahan Yeretzian (Switzerland), University of Zurich
Yannis Apostolopoulos, Chair
Heinz Trachsel, Vice Chair
Luigi Morello
Tomasz Obracaj
Andrew Tolley
Dale Harris
Isa Verschraegen
David Veal
Jayne Richards
Sonja Grant
Tibor Hajcsunk
Education Committee
Ludovic Maillard, Chair
Paul Stack
Paul Meikle-Janney
Sonja Björk Grant
David Locker
Edouard Thomas
John Thompson
David Veal
Susan Hollins
Annemarie Tiemes
Events Committee
Patrizia Cecchi (Italy), Rimini Fiera
James Shepherd (UK/Ireland), Beyond the Bean
Dale Harris (UK), Has Bean
Patrizia Cecchi, Chair
Willem Husiman
Grace O’Shaughnessy
Anke Erichsen
Brita Folmer
David Veal
Garret Buckley
SCAE COMMUNITY
Marketing Committee
Johan Damgaard, Chair
Christina Meinl
Dale Harris
Maurizio Giuli
Jörg Krahl
David Veal
James Humpoletz
Audit Committee
World Coffee Events
(Jointly Owned By SCAE/SCAA)
Chair - Mike Yung
SCAE Director - David Veal
SCAA Director - Ric Reinhart
Managing Director - Cindy Ludviksen
Treasurer - Drewry Pearson
NATIONAL COORDINATORS
Nils Erichsen, Chair
Mark Rose
David Veal
David Hewitt
EUROPEAN CHAPTERS
International Development Committee
BELGIUM
Kathleen Serdons,
e: [email protected]
Alberto Polojac, Chair
Mick Wheeler
Max Fabian
Colin Smith
Angel Mario Martinez Garcia
Inyoung Kim (Anna)
David Veal
Penny Hayward
Research Committee
Chehan Yeretzian, Chair
Morten Munchow, Vice Chair
Frank Neuhausen
Lauro Fioretti
Edouard Thomas
David Veal
Penny Hayward
OTHER SCAE ORGANISATIONS
SCAE President’s Council
President
Cosimo Libardo (Italy)
Past President
Drewry Pearson (Ireland)
First Vice President
Paul Stack (Ireland)
Second Vice President
Yannis Apostolopoulos (Greece)
Treasurer
Nils Erichsen (Germany)
Executive Director
David Veal (UK)
SCAE Ambassadors
SCAE has named the following
Past Presidents of the Association
as its Ambassadors:
Alf Kramer (Norway)
Patrick Bewley (Ireland)
Mick Wheeler (UK)
Trygve Klingenberg (Norway)
Vincenzo Sandalj (Italy) – In Memoriam 2013
Tomasz Obracaj (Poland)
Colin Smith (UK)
Max Fabian (Italy)
Nils Erichsen (Germany)
Marc Käppelli (Switzerland)
Drewry Pearson (Ireland)
AUSTRIA
Günter Stölner,
BULGARIA
Nikolay Litov,
CZECH REPUBLIC
Stepan Neubauer,
DENMARK
Lene Hyldahl,
[email protected]
FINLAND
TBA
FRANCE
Patrick Mas,
GERMANY
Peter Muschiol,
GREECE
Konstantinos Konstantinopoulos,
NORWAY
Storm Xaron C Lunde,
PORTUGAL
TBA
POLAND
Tom Obracaj,
ROMANIA
Silvia Constantin,
RUSSIA
Andrey Elson,
SPAIN
Elisabet Sereno,
SWEDEN
Erik Rosendahl
SWITZERLAND
Marc Käppeli,
TURKEY
Aysin Aydogdu,
UNITED KINGDOM
Stephen Leighton,
INTERNATIONAL CHAPTERS
SINGAPORE
Ross Bright,
SOUTH KOREA
Seongil Choi,
HUNGARY
János Szongoth,
REGIONAL COORDINATORS
ICELAND
Jan-Fredrik Winter,
Tibor Hajcsunk,
IRELAND
Alan Andrews,
ITALY
Dario Ciarlantini
LITHUANIA
Darius Vezelis,
NETHERLANDS
Moniek Smit,
Sonja Grant,
Heinz Trachsel,
SCAEWorldofCoffee
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SCAE
Join our coffee community
WE HAVE…
3,000
Members
Celebrating 60 Issues
30
National Chapters
Publisher: Speciality Coffee Association of Europe (SCAE)
7
Oak Lodge Farm, Leighams Road, Bicknacre,
Chelmsford, Essex CM3 4HF, UK
T: + 44 (0)1245 426060 | E: [email protected]
635
Contributors: Susan Hollins, Isa Iverschraegen,
Elizabeth MacAulay, Gonzalo Romero, Colin Smith,
Ida Steen, Edouard Thomas, David Veal
World Champions
Authorised SCAE Trainers
350
Coffee Diplomas Awarded
35,000
Coffee Diploma
System Certificates Issued
17,500
Certified Baristas
17
years' experience inspiring
coffee excellence
No.60 | Summer 2015
Editor: Sarah Grennan
Design: Mark Nally
Printed by: Metro Commercial Printing
© Copyright 2015, Speciality Coffee Association of Europe
Café Europa (Print) ISSN 1752-8429
Café Europa (Online) ISSN 1752-8437
Speciality Coffee Association of Europe is a company limited
by guarantee registered in United Kingdom, Co. Reg. No. 3612500.
Copies of the SCAE by-laws are available by written request.
VAT Reg. No. GB 894 2009 15.
Views expressed in Café Europa do not necessarily represent those
of its Editor, the Communications Committee or the Publisher,
Speciality Coffee Association of Europe.
Articles and contributions by members are invited;
please contact Sarah Grennan, Editor
E: [email protected]
Our vision is to be the authority
on delivering coffee excellence.
Our mission is to create and inspire
excellence in the coffee community through
innovation, research,
education and communication.
Our values are excellence, knowledge,
leadership, integrity, communication,
competence, education and community.
Join us and help us raise coffee standards in
Europe and across the world.
Learn more about the benefits
of membership at www.scae.com
or email [email protected]
T: + 353 (0) 87 686 1272
For rates and information about advertising in Café Europa
please download the SCAE Media Pack at scae.com.
For further details and to book your advertisement,
please contact James Humpoletz, SCAE Marketing Manager
E: [email protected]
T: +44 1245 426060
Stay Connected:
SCAEWorldofCoffee
SCAE_Community
SCAE_Community
SCAE_Community
SCAEWorldofCoffee
SCAE
SAVE THE DATE
16 - 18 JUNE 2015
GOTHENBURG, SWEDEN
Register for tickets to SCAE’s Nordic
World of Coffee 2015 online now:
worldofcoffee-nordic.com
2014 || CAFÉ
CAFÉ|EUROPA
EUROPA
8 | WINTER
SPRING 2014
2013/2014
NO. 54
CUPPER’S GUIDE
www.daterracoffee.com.br
Café Europa
Café
Europa
1, September 1998
wsletter of the Speciality Coffee Association of Europe
or everyone
just what is speciality coffee is
issue. Tastes and standards
ely across Europe. So rather
veloping a rigid definition of speffee, we have taken the course
ng on establishing quality stannd of making accepted quality
ds better known through Europe.
amer, “It is a process that will
e, but we have to start some-
where. The SCAE will become an inclusive not an exclusive organisation.
There is room for everyone committed
to quality.”
While only a few months old, the
SCAE has rapidly been attracting members. We have a mission statement,
bylaws, and funds from a group of some
50 pioneer members. The opportunity to
become a pioneer member is still open –
see page 3 of this newsletter.
The SCAE will grow by forming a
strong central European organisation,
with national chapters throughout
Europe. These national chapters are
already being established in 12 different
European countries.
Working groups
Several international working groups
have already been constituted. These
include:
• Quality Standards
• Information and Marketing
• Finance
• Education and Resource Centre
• International Relations
As Europeans, says Kramer, we are in
the fortunate position that we have a
long tradition of enjoying fine coffees.
We do not have to reinvent the wheel –
we only want to make it roll faster! Our
sister organisation in the US, the
Specialty Coffee Association of America,
has already shared some of its experience with us. Whatever differences of
approach we might have, we can and
will learn much from it in terms of cooperation, organisation, willingness to
share information, marketing, and above
all enthusiasm.
An invitation from SCAE
President, Alf Kramer
T
he SCAE is only a few weeks
old, but the infant has already
proved to be an active newcomer
in spite of its tender age. This newsletter – put together by a group of enthusiastic members – is in itself a proof of
that.
A similar enthusiasm has also led to
the planning and even already the
implementation of educational and promotional activities in some of the
national chapters. All of them share an
ambition to expand the speciality coffee market segment even faster for the
benefit of their individual members and
for those consumers that have not yet
fully discovered the pleasures of speciality coffee.
This means that after just a few
weeks we have already accumulated
valuable experience – and as an
European association it is our ambition
to make sure that the good news travels fast and can be shared with colleagues in other countries.
We are getting daily membership
requests from all over Europe – both
for Pioneer Membership and for
Regular Membership. The faster we
grow, the faster we can act. So join us
and help us build Europe’s speciality
coffee world of the future. We have a
lot to share.
— Alf Kramer
IN THIS ISSUE
New SCAE Strategy
Coffees of Mexico
Roasting in Nice
Andrew Tolley
Voice of the Speciality
Coffee Association of Europe
No. 27• December 2006
La voce della Speciality
No. 27, dicembre 2006
tar is born – Speciality Coffee The SCAE –
Where we’re
mes to Europe
going from here
s of Europe’s speciality coffee
ity meeting in London on June
ded the Speciality Coffee
ion of Europe (SCAE). Alf
of the Norwegian chapter, our
sident, says “As coffee enthusiwill be better heard as a strong
on than as individuals. As busin, we will have the pleasure of
an expanding total market for
oth in value and in volume. We
become a ‘cake baking organiso that our members have a
ake to share when they go out
for their place in the market.”
aim of promoting ‘the perfect
offee for the consumer’, the
ill be significantly different from
ropean coffee associations. It
rtical structure, and is recruiting
s committed to coffee quality
ery level of the coffee chain –
and farmer associations, coffee
exporters and exporter associaganisations and media, transshipping lines and warehouses,
s, traders, processors, equipanufacturers, roasters, retailers,
ars, and even end consumers.
THE VOICE OF THE SPECIALITY Spring 2013
COFFEE ASSOCIATION OF EUROPE No 51
WWW.SCAE.COM
Café
Europa
Café
Europa
Newsletter of the Speciality
�� Speciality
No 20 • February • �� 2005
‘SCAE – THE
AUTHORITY ON
DELIVERING COFFEE
EXCELLENCE...’
No. 38 • September 2009
No. 38 • settembre 2009
see 36-39
www.scae.com
us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: [email protected]
Café Europa
INCLUDES SPECIAL SHOW PREVIEW: WORLD OF COFFEE, NICE 2013
The first
cup
This our bumper issue for our Coffee Fiesta.
To all of you fortunate enough to be here, a
big Welcome to Antwerp and to this special
issue packed with articles about you-knowwhat and the catalogue for our big event of
the year, proudly offered to you by the Speciality Coffee Association of Europe.
Belgium, beside being famed for its incomparable beers and chocolates, is a tapestry
of Europe's amazingly varied coffee traditions, and the Coffee Fiesta is a fantastic
opportunity to see for yourself what's happening
in our Voice of the Speciality
5, September 2000
A dynamic team for 2000
rld Speciality
New SCAE
fee 2000
13–15, 2000 – Monte Carlo
Board and
ee in All Shapes
Colours
Officers
d Speciality Coffee 2000 is fast
proaching. This is the year’s most
nt gathering of speciality industry
onals. If you haven’t booked your
nd hotel – and if you plan to
your stand – it’s time to do so.
what you could be missing…
amic event promises to be lively,
ive, educational and informal,
g the opportunity for the
e of commercial, technical and
nal ideas for the benefit of the
peciality coffee industry. The
ers are keen to stress the secmportance of the venue, but
onte Carlo plays second fiddle to
, the primary focus must be very
ndeed.
tions, demonstrations and entertainment
within the exhibition itself.
Gill Jones of the organiser’s management team says, “We don’t want attendees to feel as though they’ve got to
make all the effort to get the best from
the show, so we’re taking it directly to
them. Not only should it prove more
interesting than most exhibitions, it
should also be much more useful.”
The new style event will make its headquarters at the brand new state-of-the art
Grimaldi Forum conference venue on the
Monaco waterfront. The conference will
be held simultaneously in five different
rooms, including an 800-seat theatre,
and will cover a wide range of speciality
sector business topics.
Barista World Championship
The event will host the ultimate in speciality barista competitions, because for
the first time ever, one individual will walk
away from Monte Carlo with the Barista
World Championship title. The event has
already attracted national champions
from all over Europe, as well as the USA
(continued page 3)
minary Alf Kramer says, “The
nce will offer a hands-on experiich will give attendees new ideas,
wledge and new skills which
elp improve their own perforand the sales of their businesses”.
T
he Open Board Meeting held in
London received the report of the
SCAE Elections Committee and confirmed the results of the membership
ballot held earlier this year.
The successful candidates from the
Board elections were Patrick Bewley,
Alf Kramer, Simeon Onchere, Charles
Prager, Roberto Pregel, Vincenzo
Sandalj, Vincent Schlüter, Colin Smith,
Mick Wheeler and Samuel Zenger.
In accordance with the by-laws, the
new Board then voted in its officers:
Patrick Bewley, of Bewley’s Coffee
Company in Ireland and National
Coordinator for that country, was
elected SCAE President for a one-year
term, succeeding founding President
Alf Kramer. Mick Wheeler was elected
as Vice-President.
The Board then voted, again in
accordance with SCAE by-laws, to
appoint two SCAE members who have
been highly active in the SCAE and
have rendered exceptional service to
the Association: Tom Obracaj, National
Coordinator for Poland, and Andy
Fawkes, of Masteroast in the UK. Andy
Fawkes was also elected Treasurer
and Head of the Finance Committee.
Betty Attwood was appointed as
Company Secretary, a non-Board
position.
rldʼs first interactive
event
peciality Coffee 2000 will be
ered as a first for the coffee
The exhibition itself will genuineout to its audience and offer an
ve exchange between exhibitors
ndees. There’ll be a full proof tasting sessions, presenta-
Special Show Issue
4th SCAE World
Speciality Coffee
Conference, Exhibition
& Events
Athens
March 4-7, 2005
Café
Europa
Boletín de la Speciality Coffee
Association of Europe
No 21 • April • abril 2005
Contact us: SCAE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: 44 (0)1306 743527 • E-mail: [email protected]
Tea and Coffee
d Cup
a full complement of exhibitors,
rich conference schedule and
rom across the globe, the 2001
Coffee World Cup held in Amss RAI Exhibition Centre in June
e of the highlights of the coffee
r. Organised by Lockwood Pub, publishers of Tea & Coffee
ournal and Tea & Coffee Asia,
nt – the publisher’s 4th Internaea and Coffee Exhibition & Sym– had much of interest for the
y coffee sector.
E was present with its own
t the exhibition, where Betty
d and Luca Doimi spread the
bout our Association, registered
20 new members and greeted
ny SCAE members present at
e conference and exhibition.
E members were well repren the exhibition part of the
mme, which boasted nearly 200
rs representing a cross-seche entire coffee and tea secroducers, exporters, importers,
ent manufacturers, roasters
Coffee cultures . . . . . . . . . . . . . . . . . . . . . . . .8
“Belgium is a coffee country”
Coffee cultures . . . . . . . . . . . . . . . . . . . . . . . .8
“Belgium is a coffee country”
SCAE Education . . . . . . . . . . . . . . . . . . . . . . 14
Filter brewing Gold Cup Programme
launches at the SCAE Coffee Fiesta
SCAE Education . . . . . . . . . . . . . . . . . . . . . . 14
launches at the SCAE Coffee Fiesta
Coffee memories . . . . . . . . . . . . . . . . . . . . .16
Alma – when I got in touch with the soul
of coffee
Coffee memories . . . . . . . . . . . . . . . . . . . . .16
of coffee
Cafés Naturais do Brasil . . . . . . . . . . . . . . .17
4th Brazil Late Harvest Competition
Cafés Naturais do Brasil . . . . . . . . . . . . . . .17
4th Brazil Late Harvest Competition
SCAE Education . . . . . . . . . . . . . . . . . . . . . . .18
launches in Antwerp
SCAE Education . . . . . . . . . . . . . . . . . . . . . . .18
launches in Antwerp
Coffee memories . . . . . . . . . . . . . . . . . . . . .23
Alma – when I got in
touch with the soul of
coffee
Coffee memories . . . . . . . . . . . . . . . . . . . . .23
of coffee
No. 29 • June 2007
Stem van de Speciality
Nr. 29, juni 2007
SCAE Awards for Excellence26
To those who have had
the vision...
President’s letter . . . . . . . .30
Hello and goodbye
SCAE Coffee Fiesta . . . . . .31
Schedule of events
SCAE Coffee Fiesta . . . . . .34
Speakers & Presenters
beloved speciality coffee movement.
SCAE Coffee Fiesta . . . . . . . . . . . . . . . . . . . .36
Floorplan
Coffee professionals from around the world
will descend on the city to experience the
joys of speciality coffee, to learn, to talk, to
listen and to enjoy themselves. We've got a
rich offering of conference events, workshops, competitions, and social events.
Read on, and enjoy the show!
Exhibitors and Sponsors listing
Charles Prager
Editor
La primera taza
Este título marca el nuevo Programa Taza
de Oro de SCAE, que se lanzará en la Coffee Fiesta en Amberes este mes de mayo y
se lo explica en estas páginas. Otro artículo
considera nuevas formas de impulsar las
ventas del café de filtro especializado.
También se presentan actualizaciones
sobre nuestro Programa Educativo, un
mensaje de nuestro Presidente, más otras
noticias de la Asociación, eventos y actividades de los capítulos, junto con otras buenas noticias sobre el café y la salud.
Finalmente, recuerden asegurar su presencia en la Coffee Fiesta de SCAE en
Amberes, Bélgica, del 18 al 20 de mayo.
Presentaremos un excelente programa que
incluirá charlas en conferencia, expositores
de primera línea, nuestra cena de gala y
los Premios 2007 a la Excelencia del Café,
más nuestro primer Concurso de
Fotografías del Café, el Campeonato
Mundial Arte Latte de SCAE, el Campeonato Mundial de Catadores de SCAE y el Concurso Mundial Café con Buen Espíritu de
SCAE.
Discovering Antwerp
The 2007 SCAE World Championships
Competition winners . . . . . . . . . . . . . . . . . .50
WBC Champion Klaus Thomsen
Coffee origins . . . . . . . . . . . . . . . . . . . . . . . .52
Discovering Colombia’s speciality coffees
Coffee and health . . . . . . . . . . . . . . . . . . . .60
Coffee – evidence of protective effects
against some cancers
Briefing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63
Round-up of international news
Behind bars . . . . . . . . . . . . . . . . . . . . . . . . .66
Where’s the foam?
Update . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
SCAE’s new website goes live
THE VOICE OF THE SPECIALITY Summer 2013
IN THIS ISSUE
Jeremy Torz - Direct Trade
Coffees of Burundi
Guatemala Field Trip
SCAE News
SCAE Awards for Excellence . . . . . . . . . . . .26
To those who have had the vision...
President’s letter . . . . . . . . . . . . . . . . . . . . .30
Hello and goodbye
Schedule of events
Speakers & Presenters
Floorplan
Exhibitors and Sponsors listing
Discovering Antwerp
www.scae.com
The 2007 SCAE World Championships
Competition winners . . . . . . . . . . . . . . . . . .50
WBC Champion Klaus Thomsen
Coffee origins . . . . . . . . . . . . . . . . . . . . . . . .52
Discovering Colombia’s speciality coffees
Coffee and health . . . . . . . . . . . . . . . . . . . .60
Coffee – evidence of protective effects
against some cancers
Briefing . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63
Round-up of international news
Behind bars . . . . . . . . . . . . . . . . . . . . . . . . .66
Where’s the foam?
Update . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
SCAE’s new website goes live
Coffee calendar . . . . . . . . . . . . . . . . . . . . . .68
Index of Advertisers . . . . . . . . . . . . . . . . . .68
Café Europa
Reg. No. 3612500. Copies of the SCAE bye-laws are available from the Secretariat. VAT Reg. no. GB 894 2009 15.
No. 29, June 2007
© Copyright 2007, Speciality Coffee Association of Europe
Café Europa (Print) ISSN 1752-8429
Café Europa (Online) ISSN 1752-8437
Cover illustration: Torn label, by Leo Lapinski
Views expressed in Café Europa do not necessarily represent those of its Editor, the Information Committee
or the Publisher, the Speciality Coffee Association of
Europe. Articles and contributions by members are
invited; please contact the Editor.
Address all correspondence to:
SCAE Secretariat, Oak Lodge Farm, Leighams Road, Bicknacre, Chelmsford, Essex CM3 4HF, United Kingdom.
Tel.: + 44 (0)1245 426060
Fax: + 44 (0)1245 426080
E-mail: [email protected]
Information Committee: Colin Smith (Chairman),
Betty Attwood, Hugh Gilmartin, Charles Prager,
Michael Segal, Mick Wheeler
Editor: Charles Prager • E-mail: [email protected]
www.scae.com
The Speciality Coffee Association of Europe is a company
limited by guarantee registered in United Kingdom, Co.
Advertisement Manager: Jens Henrik Thomsen
Tel.: + 44 (0)1245 426060
Mobile: +44 (0)7775 504594
E-mail: [email protected]
NICE 2013
Café
Europa
9, October 2001
ence Report
In this issue...
Other pleasures . . . . . . . . . . . . . . . . . . . . . . . 2
Belgium’s speciality chocolate
pre-eminence
Café Europa • Voice of the Speciality Coffee Association of Europe • No. 29 • 2007
•1•
Café Europa
usy SCAE stand at this yearʼs Tea
ee World Cup
ichael Segal
In this issue...
Other pleasures . . . . . . . . . . . . . . . . . . . . . . . 2
Belgium’s speciality chocolate
pre-eminence
Mick Wheeler, SCAE President on the current market situation
No. 32• April 2008
Vocero de la Speciality
No. 32 • abril 2008
SCAE suggestions for tackling
the overproduction crisis
T
he current fundamental outlook for coffee prices is, by anyone's standards, bad.
Prices have collapsed to lows that have not been seen since the 1989-1993 crisis. Unfortunately, the ACPC's retention scheme, designed to address the issue, has
not managed to stem the decline. Attention is now therefore focusing on the suggestion put forward by the SCAE and others for producers to destroy their lowest
grades of coffee, or at least divert it to other uses, as a means of controlling supply.
A global plan to destroy low grade coffee or divert it to other uses should eliminate, or at least reduce at a stroke, the current surplus. This should bring about a
correspondingly greater increase in the price of coffee than the costs incurred in the
destruction of what is, after all, the lowest value proportion of overall production.
However, it would be wrong to underestimate the problems that would need to
be solved in order to get a workable programme or scheme involving the destruction of low quality coffee up and running. These include, first, how to finance such a
scheme, as growers are currently so strapped for cash they have no capacity whatsoever to finance one. Second, there is the question of universal support for the
programme, as ‘free riders’ would inevitably undermine the efforts of participants.
Third, there is the question of logistics: how do you destroy such a huge volume of
coffee in an environmentally friendly way? Last, there is the question of verification:
how do you ensure that everyone fulfils their obligations to the scheme?
Allied to this issue, the ICO is also looking at a suggestion put forward by the
SCAE, for producing countries to raise the minimum standard for coffee deemed to
be of exportable quality. In a recently published consultative document, the ICO lists
ten issues which it says need to be considered and resolved before such a scheme
could be implemented. These include the adoption of a universal grading system, an
effective monitoring system (although it has been suggested that ICO certificates of
origin could play a useful role in this), common criteria for moisture content control,
quality control at origin, cooperation with importing countries, reporting, the use of
commercial agencies for monitoring, the volume of coffee to be affected, reference
grades and equity issues.
There can be no doubt that low prices are not good for our industry. We need
innovative ideas and suggestions to overcome this current crisis. We do not have
the answers, but at least the SCAE was instrumental in starting off the debate on
ways of tackling the problem. Although the solution is some way off, we have
made a difference. Let’s hope it results in being a significant difference.
and providers of a wide range of ancillary services.
The conference programme was
held over three days, with separate
parallel symposia being staged for tea
and for coffee. The coffee symposium
was opened by Jane McCabe, editor of
Tea & Coffee Trade Journal. Throughout the course of the three-day symposium, SCAE members were well in evidence as speakers or chairpersons,
and included past president Patrick
Bewley (of Bewley’s Ltd), current
(continued page 3)
THE VOICE OF THE SPECIALITY
COFFEE ASSOCIATION OF EUROPE
SPRING 2014
NO. 55
www.scae.com
Café
Europa
Café
Europa
WORLD OF COFFEE PREVIEW + SAVING THE ORANGUTANS + ICELAND’S KAFFITAR
www.scae.com
Café
Europa
SCAE
•
Coffee International
Conference & Exhibition
•
Join us at Stand 33
•
October 9-11, 2002
London
13, October 2002
World Barista Championship
e storms to victory!
e lovers from across the globe
hered in Oslo in June to watch
baristas from some 30 countries
e before an international team of
udges for the top prize in the 3rd
Annual World Barista Championship.
After three days of intense and pleasurefilled competition, Denmark’s Fritz
Storm amassed the impressive total of
457.5 points in the final round, securing
the championship for Denmark for the
second year running and gaining himself
a treasure bounty that included an Astoria espresso machine, his picture on
WBC sponsor Da Vinci Gourmet’s syrup
bottles, and trips to Italy, Germany and
Brazil provided by sponsors La Marzocco, Probat, the Brazil Specialty Coffee
Association and Cafés do Brasil.
The competition was always going to
be a close-run affair, and in a field that
represented the best of 30 nations, there
was no predicting who would win, even
up to the last day. The finalists – Vikram
Khurana from India, Luigi Lupi from
Italy, Emma Markland-Webster from
New Zealand, Tim Wendelboe from
Norway, Dismas Smith from the United
States and Fritz Storm from Denmark –
all had just 15 minutes to serve 4 judges
4 espressos, 4 cappucinos, and 4 identical espresso-based non-alcoholic signa-
4th Annual
World Barista
Championship
April 25-28,
2003
Boston,
Massachusetts,
USA
x Oslo finalists concentrate on preparing their signature drinks. From left to right: Fritz Storm adding the finishing
es to his winning ‘Cool Lime’; Tim Wendelboe preparing ‘Tim on the Beach’ featuring a touch of honey and passion
Vikram Khurana and his mint and coconut-based ‘Kappi Nirvana’; Luigi Lupi offering up a mint and almond coffee
diso’; Emma Markland-Webster and her ‘Golden Shot’ with cream and a base of real gold leaf suspended in gelatine;
ismas Smith, whose ‘Latin Love’ featured Mexican chocolate and came with chili peppers on the side. Hot stuff!
WINTER 2014
NO. 58
CHRISTMAS
GIFT GUIDE
No. 33 • June 2008
Talerør for the Speciality
Nr. 33 • Juni 2008
See you there...
ture beverages. Over the days of the
competition, the stream of different signature drinks using a wide array of various ingredients to complement the taste
and look of coffee was nothing short of
astounding – the judges tasted everything from braised kangaroo to coconut
to gold leaf! The judges had a tough job,
and we congratulate them as well as the
winners. We look forward to seeing you
at next year’s World Barista Championship, April 25-28, 2003 in Boston,
Massachusetts.
THE PERFECT
PRESENTS FOR
COFFEE LOVERS
www.scae.com
www.scae.com
Café
Europa
Café Europa
No. 24 • March 2006
Boletin de la Speciality
No. 24 • marzo 2006
CELEBRATING THE 100TH CUP OF EXCELLENCE
PLUS
BARISTA CAMP
COSTA RICA COFFEE
SCAE VP YANNIS APOSTOLOPOULOS
STORM BREWING IN NORWAY
www.scae.com
Café Europa
17, February 2004
Café
Europa
3rd SCAE
World Speciality
Coffee Conference
& Exhibition
and
Espres Show
Rimini, Italy
Jan. 31-Feb. 3
2004
elcome to
mini
come to what we hope you’ll
nd to be the most profitable,
tive and enjoyable speciality
experience ever – and the sinst useful event on the coffee
ar.
ion
hibition features the finest
ty coffee products from
ly and abroad, covering every
of the business from the green
rough to roasting, grinding,
g and serving the perfect cup.
Food and Beverage
ion
neous to the SCAE
other pavilions at
de Fair are showthe best of Italian
d beverage culture.
ional programme
o-track educational programme
ree full days focuses on three
: Espresso, Coffee and Taste,
eciality Coffee Marketing.
o improve skills?
got two tracks of hands-on eduskill-building workshops conby top professionals. Track 1
s espresso basics, espresso cup
and advanced espresso practical
ues. Track 2 offers workshops
c and advanced cup tasting.
A Century of
Excellence
No. 43 • Spring 2011
Vocero de la Speciality
No. 43, la Primavera 2011
E Secretariat • Tel.: + 44 (0)1306 743524 • Fax: + 44 (0)1306 743527 • E-mail: [email protected] • www.scae.com
AE World Speciality Coffee
ence & Exhibition
pres Show
Italy – Jan. 31 to Feb. 3, 2004
SCAE LAUNCHES
NEW COFFEE
DIPLOMA SYSTEM
No. 42 • Winter 2010-2011
Sprachrohr der Speciality
Nr. 42, Winter 2010-2011
No. 23 • November 2005
Newsletter della Speciality
No. 23 • novembre 2005
AE Secretariat • Tel.: + 44 (0)1306 743524 • Fax: 44 (0)1306 743527 • E-mail: [email protected] • www.scae.com
Café Europa
FROM BEAN
TO CUP
SCAE Awards for Coffee Excellence
This a new programme, honouring
those with the courage, imagination or
simply that special ‘something’ that
has enabled them to excel in the
search for coffee excellence.
Winners will receive their awards on
January 31. Nominations can be
made via our website.
1st World Cup Tasting
Championship
This is another new
event, giving the best
cup tasters a chance to
compete in identifying the
subtle differences in a
range of coffees.
Sunday Night Rave
Join us at one of Rimini’s top night
spots – the elegant Club Paradiso –
for a fantastic evening of dining and
dancing.
Excursions
After the conference, we’ve arranged
two one-day excursions, with Englishspeaking guides, for Wednesday
February 4, to visit the Renaissance
city of Florence or to marvel at the
breathtaking architecture of Ravenna.
www.scae.com
Trieste, Italy
18-20 June, 2004
World Barista
Championship
Time is fast approaching for the finals
of the 5th annual World Barista
Championship, taking place from June
18 to 20 this year in Trieste, Italy.
Some 40 to 50 baristas, all national
champions, will compete over these
days to decide who is the world’s very
best. National qualifying competitions
are now underway or scheduled in
countries all over the world.
Further details on surrounding activities for this fantastic event will be publicised shortly. For more information
and updates, visit the WBC website:
www. worldbaristachampionship.com
or contact:
Tone Liavaag,
Tel.: + 47 23 03 68 20
SEESAW SHANGHAI
PLUS
GRACIANO CRUZ
MATTE CARLSON
ALESSANDRO BONUZZI
GRACE O’SHAUGHNESSY
+
BARISTA ANGELO SEGONI
SPRING 2015
NO. 59
No. 34 • September 2008
No. 34 • settembre 2008
Italian Barista Championship finals
Watch the best baristas in Italy as they
compete over three days for the Italian
title and the right to defend the espresso homeland in June at the World
Barista Championship finals in Trieste.
EspressArt Show
In this new attraction, top baristas are
showing off their skill, creativity and
flair. Learn from them and take a turn
behind the machines yourself, to
practice, pick up new techniques or
even show a few tricks of your own.
+
Café
Europa
No. 25 • June 2006
Sprachrohr der Speciality
Nr. 25, Juni 2006
www.scae.com
THE VOICE OF THE SPECIALITY Summer 2012
IN THIS ISSUE
WBC victor Alejandro Mendez
Papua New Guinea coffees
SCAE Gold Cup essentials
EAFCA report
The Great
COFFEE TOUR
ALES POSPISIL AND RADEK NOZICKA’S
EUROPEAN COFFEE TRIP
ANNIVERSARY
Celebrating 60 Issues
We’re celebrating our golden jubilee in this issue of Café Europa and marking the occasion with a fresh, new look.
T
he Speciality Coffee Association of
Europe was a fledgling organisation,
just three months in operation,
when Café Europa first published
in 1998. Since then membership has grown
from a core group of 50 pioneers to over
3,000 coffee businesses and professionals
around the world, while Café Europa has
transformed from a four-page newsletter
into a quarterly pan-European speciality
coffee magazine which is circulated across
the globe.
Café Europa
No. 1, September 1998
Newsletter of the Speciality Coffee Association of Europe
A star is born – Speciality Coffee The SCAE –
Where we’re
Comes to Europe
going from here
Members of Europe’s speciality coffee
community meeting in London on June
5th founded the Speciality Coffee
Association of Europe (SCAE). Alf
Kramer of the Norwegian chapter, our
first President, says “As coffee enthusiasts, we will be better heard as a strong
association than as individuals. As business men, we will have the pleasure of
enjoying an expanding total market for
coffee both in value and in volume. We
hope to become a ‘cake baking organisation’, so that our members have a
larger cake to share when they go out
and fight for their place in the market.”
In the aim of promoting ‘the perfect
cup of coffee for the consumer’, the
SCAE will be significantly different from
other European coffee associations. It
has a vertical structure, and is recruiting
members committed to coffee quality
from every level of the coffee chain –
farmers and farmer associations, coffee
boards, exporters and exporter associations, organisations and media, transporters, shipping lines and warehouses,
importers, traders, processors, equipment manufacturers, roasters, retailers,
coffee bars, and even end consumers.
Room for everyone
Defining just what is speciality coffee is
a thorny issue. Tastes and standards
vary widely across Europe. So rather
than developing a rigid definition of speciality coffee, we have taken the course
of working on establishing quality standards and of making accepted quality
standards better known through Europe.
Says Kramer, “It is a process that will
take time, but we have to start some-
where. The SCAE will become an inclusive not an exclusive organisation.
There is room for everyone committed
to quality.”
While only a few months old, the
SCAE has rapidly been attracting members. We have a mission statement,
bylaws, and funds from a group of some
50 pioneer members. The opportunity to
become a pioneer member is still open –
see page 3 of this newsletter.
The SCAE will grow by forming a
strong central European organisation,
with national chapters throughout
Europe. These national chapters are
already being established in 12 different
European countries.
Working groups
Several international working groups
have already been constituted. These
include:
• Quality Standards
• Information and Marketing
• Finance
• Education and Resource Centre
• International Relations
As Europeans, says Kramer, we are in
the fortunate position that we have a
long tradition of enjoying fine coffees.
We do not have to reinvent the wheel –
we only want to make it roll faster! Our
sister organisation in the US, the
Specialty Coffee Association of America,
has already shared some of its experience with us. Whatever differences of
approach we might have, we can and
will learn much from it in terms of cooperation, organisation, willingness to
share information, marketing, and above
all enthusiasm.
An invitation from SCAE
President, Alf Kramer
T
he SCAE is only a few weeks
old, but the infant has already
proved to be an active newcomer
in spite of its tender age. This newsletter – put together by a group of enthusiastic members – is in itself a proof of
that.
A similar enthusiasm has also led to
the planning and even already the
implementation of educational and promotional activities in some of the
national chapters. All of them share an
ambition to expand the speciality coffee market segment even faster for the
benefit of their individual members and
for those consumers that have not yet
fully discovered the pleasures of speciality coffee.
This means that after just a few
weeks we have already accumulated
valuable experience – and as an
European association it is our ambition
to make sure that the good news travels fast and can be shared with colleagues in other countries.
We are getting daily membership
requests from all over Europe – both
for Pioneer Membership and for
Regular Membership. The faster we
grow, the faster we can act. So join us
and help us build Europe’s speciality
coffee world of the future. We have a
lot to share.
— Alf Kramer
Contact us: SCAE, Enebakkveien 125, 0680 Oslo, Norway. Tel.: + 47 22 19 04 00, Fax: + 47 22 19 03 40, e-mail: [email protected]
Issue one of Café Europa, published in September 1998
The Association’s Mission Statement
was clear:
‘The Speciality Coffee Association of
Europe aims to develop a forum for the
exchange of information, for promotion
and education for coffee industry
participants who share a commitment to
quality. This implies:
1.
A strong European organisation with
activities in different languages organised
through national chapters.
2.
To be aware of the differences in
the coffee culture and tradition in
European countries and of the fact
that the consumption of fine qualities
already has strong roots in Europe.
3.
That membership should be open to
every company or individual active as a
retailer, producer, exporter, importer,
broker, roaster, organisation, bar or
restaurant, and to other coffee-related
companies who are committed to
quality.
4.To encourage the spirit of co-operation
among all the participants, from
producers to consumers.
5.
To support the dissemination of
information and education to help
promote speciality coffees.
6.
To liaise with organisations in matters
relating
to
regulations
affecting
the speciality industry, to inform
members and to facilitate joint activities
among members.
7.
To encourage sound business practice
and consciousness of environmental
and social issues.
8.
To work towards the definition and
dissemination of criteria for speciality
coffee.
9.To provide materials and services in order
to obtain these objectives.
SCAE’s mission from the outset was to
create an association that would promote
‘the perfect cup of coffee for the consumer’
and in issue one of Café Europa founding
President, Alf Kramer (Norway), launched
the Association’s recruitment drive, seeking
members that were ‘committed to quality
from every level of the coffee chain’
including farmers, exporters, importers,
traders,
equipment
manufacturers,
roasters, retailers and coffee bars.
‘Defining just what is speciality coffee
is a thorny issue,’ wrote Café
Europa’s Editor, Charles Prager.
‘Tastes and standards vary widely
across Europe. So rather than
‘Our Vision is to Create
developing a rigid definition
a Better Coffee World’
of speciality coffee, we have
taken the course of working on
establishing quality standards
and of making accepted
quality standards better known
throughout Europe.’
‘It is a process that will take
time, but we have to start
somewhere,’
explained
Alf
Kramer. ‘SCAE will become
an inclusive not an exclusive
organisation. There is room for
everyone committed to quality.’
Fast forward 17 years, and SCAE
has stayed true to its core mission and
remains dedicated to ‘Inspiring Coffee
Excellence’. The Association now boasts
30 National Chapters and the initial
collection of six working groups – Quality
Standards, Information & Marketing,
Finance, Education & Resource Centre
and International Relations – have
evolved into the seven committees which
spearhead much of the work undertaken
by SCAE today: Membership, Education,
Events, Marketing, Audit, International
Development and Research.
It is this continued commitment to
quality and standards that has led SCAE
to develop the Coffee Diploma System,
the world’s most authoratitive coffee
education, and launch its new research
programme, the first project of which is
introduced in this issue.
All these activities, and many more, will be
on show at World of Coffee in Gothenburg
this June, which has grown from a small
conference and exhibition in Monte Carlo
in 2000, where the inaugural World Barista
Championship attracted 14 competitors,
to a multifaceted event, including seminars,
cupping, the SCAE Excellence Awards,
five world championships, street festivals
and parties, and a 3,000sq.m exhibition.
The first issue of Café Europa reported
on Euromonitor’s The Market for Speciality
Coffee Bars in the UK research, where
Costa Coffee (86 outlets), Seattle Coffee
Co. (61), Aroma (20), Coffee Republic (14),
Madison’s (7) and Caffè Nero (5) were
leading the rise of branded speciality coffee
bars, which had increased by nearly 850%
in the previous five years. The newsletter
also featured the Coffee International File
1998-2002 report, which noted that, while
still small, the speciality coffee sector in
Europe was rapidly expanding.
‘But how much power is left in
the motor, and can the growth
gained be sustained?’ pondered
the reporter. The last 17 years have
illustrated that speciality coffee has
grown beyond all expectations,
and what’s more, we’re just getting
started.
ROASTER
ROASTER
SCAE Marketing Committee chairman, JOHAN DAMGAARD,
is founder of Johan & Nyström, the multi-award winning Swedish coffee roaster
and tea merchant. He talks to Café Europa about Johan & Nyström’s success,
his role at SCAE and the Swedish coffee community’s plans for
the Nordic World of Coffee this June.
How did you get involved in coffee?
I was working as a chef in different fancy kitchens in
Gothenburg, where we will host the Nordic World of Coffee
this year. I remember one restaurant where there was a horrible
fully automatic espresso machine in the dishwashing room that
always had a Post-it note declaring it was ‘broken’. One thing led
to another… I left the kitchen, cut my hair, undertook a degree in
marketing and economics, moved to Stockholm and got a job in
one of those old, traditional coffee roasteries.
The first time I got involved in speciality coffee was when I
got bored of dark-roast, non-transparent, three-minute roasted
coffee and started Johan & Nyström, the first speciality roasters
in Sweden.
What – if anything – do you dislike?
Except war, injustice and the important things, I have a really hard
time with coffee that is roasted too darkly. That, and when I wake
up in the morning and realise that I have forgotten to feed my
best friend with electricity, my cell phone.
Tell us about Johan & Nyström’s story.
My friends and I founded Johan & Nyström in 2004 with
the vision of creating a better coffee world. This may sound
romantic, but it’s the truth. Our mission back then and until today
is to promote the craft by roasting better, more tasty, more fun
and more sustainable coffee. In reality, we stopped working 10
years ago – Johan & Nyström is a passion and a lifestyle for us.
◆
What attracted you to a career in this industry?
A lot of things… The people, the stories, the connection with
farmers, and a product that contains so much soul, varieties and
precision work. What job offers you the opportunity to meet
different cultures from all over the globe, travel to the best parts
of the world and at the same time just talk to people over a cup
of coffee, 10 times per day?
If I must choose the one thing that attracted me the most
it is the possibility to make a change. For every bean of great
speciality coffee we roast, we make the world a little bit better –
for the farmers primarily, but also for our environment and for the
smile we can get, just by serving a cup of coffee.
What do you love about working with coffee?
This might seem a bit corny, but I use to fantasise that I’m in
every cup that we serve or roast. I’m the smell of coffee in the
morning when you’re woken up by your loved one serving you
your first cup, or the quick espresso shot in your local bar before
work. I’m the calibration of the v60 before the barista opens the
bar and you hear nothing but the sound of dripping coffee. All
the effort we make in all levels from farmer and plant, to roasting
and serving must be perfect so we can be that feeling in every
cup. That’s what I love about my job – that I can be in people’s
morning cup, in their beds.
Café Europa has had a makeover to celebrate its 60th issue
The Johan & Nyström conceptstore at Södermalm in Stockholm
We always try to innovate, improve and challenge the coffee
industry’s misconceptions about quality.
Johan & Nyström is built around two ladies. One of them is
old and fat but delivers high quality 24/seven. The other one is
prettier, shiny and lets us discover new ways with the sides we
didn’t knew we had. The Probat UG 90 is from 1956 and we got
the new Loring 70kg last year. We do slow roast, we experiment
and we always strive for the best profile and cup, no matter what
type of coffee we roast.
Over the years we have become friends with a lot of great farmers
and people that we need and depend on to carry out our mission.
My staff is everything to me. I’m nothing without my colleagues and
I would say that we have the best coffee crew on this side of the
galaxy. And last but not least, our customers. We serve customers all
over the Nordics and have distributors in different parts of Europe.
(Thanks for trusting us!) Regarding goals we have no limits. We want
to serve everyone that shares our passion for quality and style (and of
course are willing to pay for a premium product).
But with a bigger roastery comes a bigger responsibility –
like bigger staff parties in the summer. This year we will take
everyone to Finland for a huge sauna. (I hope our Finnish
colleagues don’t read this, as it is supposed to be a surprise.)
In all seriousness, however, we will always keep challenging
the industrial roasters and be the fly in their face.
»26
GOT AN IDEA? We’d love to hear your
feedback on the new-look Café Europa
and we’re always looking for news and
articles to include in the magazine. Please
email [email protected] with your
suggestions.
RESEARCH
A Question of Temperature
This year SCAE has committed substantial resources to coffee research and the Research Committee,
under Chairman, Chahan Yeretzian, and Vice Chair, Morten Münchow, have set an ambitious programme.
Both will be presenting at World of Coffee in Gothenburg and this article features the first of eight research projects
which have been commissioned from the Universities of Zurich and Copenhagen. All of them will be summarised in Café Europa
and then available in full to members on the SCAE website, scae.com. The following is a summary of an MA Thesis
on ‘The influence of serving temperature of coffee on sensory perception, consumer evaluation
and aroma release’ submitted by IDA STEEN.
The Consumer Panel
The consumer panel rated the 50°C and
62°C samples significantly more intense
than the 31°C. They also reported that
coffee served at 56°C was closest to ‘just
right’, and the 50°C was perceived as ‘a
little too cold’ while the 62°C sample was ‘a
little too hot’. Nevertheless the consumers
preferred the coffee samples at 44°C,
50°C, 56°C and 62°C equally which could
be attributed to the increase in aroma
release or the fact that these temperatures
are perceived warm compared to the 31°C
and 37°C samples.
T
he Speciality Coffee Association
of Europe uses the Gold Cup
(brewing) standard but it does not
have guidelines for the serving
temperature of coffee (Speciality Coffee
Association of Europe 2014). Since
consumers’ ability to taste the diverse,
unique and specific flavours of high
quality coffees is of utmost importance
to
the
industry,
well
researched
recommendations for serving temperature
have a vital part to play. This was the
genesis for the master thesis of Ida Steen,
under the joint supervision of Prof. Wender
Bredie from the University of Copenhagen
and Morten Münchow from CoffeeMind.
The project was sponsored by SCAE.
The objectives of this thesis were to
(1) characterise the sensory perception of
coffee at different serving temperatures
and (2) understand the consumers’ liking of
the serving temperature of coffee.
To this end a trained sensory panel from
the Section for Sensory and Consumer
Science, Department of Food Science at the
University of Copenhagen, together with
a convenience sample of 52 consumers,
evaluated the flavours of medium roasted
(Agtron 80) Guatemalan Finza La Perla
Arabica coffee brewed in a French Press
and served at six different temperatures:
31°C, 37°C, 44°C, 50°C, 56°C and 62°C.
The sensory panel performed a descriptive
analysis, whereas the consumer panel
scored their opinions and liking of the
serving temperatures.
Results
Trained Sensory Panel
Both investigations revealed an increase
in the intensity of the coffee samples with
increasing temperature. The trained panel
perceived the 50°C, 56°C and 62°C coffee
samples significantly more intense than the
lower temperature samples.
The trained panel found coffee at
different serving temperatures to be
significantly different in the attributes
acidic, bitter, sweet and roasted. The
roasted and bitter flavour increased with
increasing temperature while sweetness
was perceived most intense in the 37°C
and 44°C samples. Acidity was perceived
most intense in the 31°C and 37°C samples.
The intensity of the bitter and roasted
flavours is tentatively attributed to the
higher release of aroma compounds at
higher serving temperatures. No significant
differences were found in tobacco, nutty
and chocolate flavours.
Temperatures
above 44°C are more
intense with bitter
and roasted flavours
while temperatures
below 44°C are
more sweet
and acidic.
Conclusion
Overall, the work revealed that the serving
temperature of coffee influences the
sensory experience a cup of coffee can
provide. According to the sensory panel,
for the type of coffee used in this project,
temperatures above 44°C are more intense
with bitter and roasted flavours while
temperatures below 44°C are more sweet
and acidic. The consumers preferred the
warm coffee samples at temperatures at
44°C and above.
To get a broader picture of the influence
of serving temperature further studies
could focus on other types of coffee.
◆
Summary: Elizabeth MacAulay
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SUSTAINABILITY
Healthy Women are Key
to Healthy Harvests
SCAE is supporting Grounds for Health in its mission to reduce cervical cancer
among women in developing countries and will announce a significant new
partnership agreement with the NGO at the Nordic World of Coffee in
Gothenburg this June. PAM KAHL discusses the importance of supporting
women in origin countries, who together account for approximately 70%
of the labour associated with coffee production.
I
n the coffee industry, more often than approach to ‘unlocking the economic
not, sustainability means investing potential of women by expanding
in efforts to maximise yield, improve the focus beyond the women leaders
quality and protect against disease. to include women from across the
Rough estimates suggest major roasters economic spectrum’. Both CQI and Root
have collectively invested sums of Capital emphasise women’s economic
€23m-€28m for multi-year projects in the empowerment as a catalyst for greater
coffee lands.
supply chain resiliency.
Capacity-building programmes educate
Women
are
responsible
for
farmers on new techniques and products approximately 70% of the labour associated
so they can grow robust coffee trees. with coffee production. Those in the best
Richer soil… Stronger plants… More and position to influence the future of the
better coffee. It’s all about the health and supply chain are in their prime, between
fitness of the coffee tree.
25 and 50 years old. These women are
But a coffee plant is only as productive not just farmers, accountants, managers
as the farmer behind it and in order for that or pickers. They are also mothers, wives,
farmer to nurture healthy coffee trees, he aunts and daughters who play a critical
or she must be healthy and have access to role in the social and economic fabric of
services that make it possible to live a long the community.
and productive life.
They also face a range of health
The human dimension is
problems. Multi-billion dollar
particularly poignant as the
efforts to improve health in
Investing in
coffee industry takes a
low-income rural settings
more deliberate look
tend to focus on
coffee productivity
at
gender
equity
children and the main
and economic empowerment
issues
at
origin.
infectious
diseases
programmes alone will not guarantee
Gender equity was
such as HIV and
an important topic more stable coffee-growing communities. malaria. For women,
at this year’s coffee
substantial
The coffee industry also must recognise while
conferences
in
investments
over
the compounded benefits from
America, hosted by
many years have
the National Coffee
helped
to
halve
improving social infrastructure
Association
and
the rate of maternal
such as health, education
the Specialty Coffee
mortality, other health
and childcare.
Association of America.
issues
are
typically
The Coffee Quality Institute
neglected. For example,
(CQI) recently launched a
cervical cancer now kills more
research initiative, Partnership for
women than maternal conditions,
Gender Equity, to explore how the link and yet few women in coffee-producing
between gender and coffee can encourage countries have access to simple screening
innovation in the coffee industry. UK- and prevention services. In the next 15
based Falcon Coffees is a founding project years, six million women are expected
partner. Konrad Brits, Falcon CEO, was a key to die from cervical cancer, an easily
participant in the panel discussion at NCA preventable disease. Nearly 90% of these
and spoke movingly of the importance of deaths will occur in low- and middlewomen at origin as critical to the future of income countries.
coffee.
Investing in coffee productivity and
Root Capital, the innovative social economic empowerment programmes
investment fund that provides financial alone will not guarantee more stable
support to smallholder farmers in Latin coffee-growing
communities.
The
America and Africa, recently published coffee industry also must recognise the
a report advocating for a collaborative compounded benefits from improving
social infrastructure such as health,
education and childcare.
How can coffee companies prioritise
amongst so many worthy causes? Many of
these social problems may seem daunting,
and the better-known issues attract billions
of dollars of national and international
resources. It is difficult to see how one
company, or even an entire industry, can
make a strategic difference. Clarifying
opportunities for strategic impact can start
with a short checklist. Consider issues that
meet the following criteria:
•a serious and growing problem affecting
communities at origin;
• relatively neglected by others;
• availability of simple solutions;
• even better emerging solutions;
• results are clear and measurable; and
•public and non-profit partners are available.
Influential, productive, and economically
empowered women are healthy women.
Cervical cancer meets the criteria
for strategic, catalytic philanthropy:
investments to support cervical cancer
screening and treatment services have the
potential to transform this issue for women
living in coffee-growing regions, their
families and entire communities.
◆
PAM KAHL is VP of Development &
Communications at Grounds for Health. Since
1996, Grounds for Health has partnered with
coffee producers and companies to screen
more than 53,000 women for cervical cancer.
More than 3,000 were treated for cancer or precancer. For more information about Grounds
for Health, go to groundsforhealth.org or stop
by booth L4 at the Nordic World of Coffee in
Gothenburg.
SIGNPOST
PRODUCT NEWS
Espresso
on the Go
Handpresso has introduced a hybrid
version of its Handpresso Auto Machine
for espresso drinkers on the road. The
easy-to-use Handpresso Auto fits into
cup holders and can be plugged into
car cigarette lighters. Just add water
and ground espresso coffee or a pod
and, hey presto, you have an espresso
in two minutes. Handpresso has signed
partnerships with Fiat, Volkswagen,
Audi, Suzuki and more since its launch.
A New FAZE
Learn more about Handpresso’s
portable range of espresso makers
at handpresso.com.
Did your heart flutter when you checked
out Marco’s ‘Splurty’ single cup brewer
in 2013? Well wait until you meet its new
sibling, FAZE 9, which debuted at CATEX in
Dublin this spring and will be on show at
the Nordic World of Coffee in Gothenburg
this June.
With its ‘minimal counter-top footprint
and a striking design profile’, the single
serve brewer is something that would look
perfect in a fine cocktail bar or cutting
edge café, says the team at Marco.
Under development for more than
18-months, FAZE 9 uses Marco’s ‘Pillar
technology’ to dispense water from a
specially designed undercounter energy
efficient boiler. Created under Marco’s
‘Über Project’ innovation division, it is
designed to work with several different
existing brewing devices from Kalita right
through to Chemex.
Marco explains how it works:
‘Water pumps up from the specifically
designed undercounter boiler into FAZE
9’s recirculation chamber, and is then
dispensed onto the coffee bed at volume
and timing standards selected by the user.
Incorporating pre-infusion, pulse brewing
and unrivalled temperature and volume
control, FAZE 9 brews exceptional coffee
by the cup, consistently.’
Stop by the Marco stand at World of
Coffee (C10) to see it in action or visit
marcobeveragesystems.com.
Become
a Master
Blender
Christina Meinl promotes the new Coffee Creator myMeinl by
Julius Meinl which allows you to create your own blend of coffee.
If you have dreams of becoming a master
blender and would like to create your own
unique blend of coffee, then Julius Meinl
has just the product for you.
The coffee roaster and distributor
has launched the new Coffee Creator,
myMeinl, which allows you to select
beans from 10 origins around the world,
choose from five grinding levels and roast
coffee to your own specification – light,
medium or dark.
Each coffee is hand-crafted and
individually freshly roasted and you can
add the personal touch by creating your
own name for the blend and adding
poetry and descriptors to the packaging.
Julius Meinl has developed the platform
together with coffee specialists, drawing
on its 150 years’ experience in coffee
roasting. To try it, visit mymeinl.com.
◆
SIGNPOST
Your Voice Matters:
BGE Launches CoLab & Dialogue
The Barista Guild of Europe is following on from the success
of last year’s inaugural Barista Camp with some exciting initiatives for 2015.
BGE Coordinator, ISA VERSCHRAEGEN, reveals all.
Take a break from the crowds at World of Coffee at the BGE chill out area
W
hile 2014 saw the first Barista Camp in Europe,
Barista Guild of Europe (BGE) has been working to
put together a host of new opportunities to come
and learn together this year. In addition to Barista
Camp 2015 (in another beautiful, sunny locale!) to be hosted in
late September, BGE is delighted to kick off two new initiatives
that will continue to build a community for the professional
barista, focused on education, connection, and shared ideas.
Introducing CoLab: Prague
After much behind-the-scenes planning and preparation, BGE
is excited to unveil its new CoLab event series. Combining a
full day of compelling and educational content with two half
days on either side to discover the host city’s coffee community
and culture, CoLab events will focus on connecting a local
community with the international barista scene through hosted
lectures and workshops as well as curated activities to discover
and celebrate the host city.
BGE’s first CoLab will be held in Prague, from May 21 to 23,
hosted in collaboration with Coffee Embassy, our local guides
to the Prague coffee community, and Tamper Tantrum, who will
be bringing these inspiring guest speakers to the event: Chahan
Yeretzian (University of Zurich), Adam Neubauer (EMA Espresso
Bar), Erna Tosberg (roestbar), Tibor Várady (Espresso Embassy),
Nora Smahelová (Chapter One), and Stefanos Domatiotis
(TAF Coffee).
For international baristas, CoLab: Prague is a great opportunity
to discover a fast growing hub of coffee community activity in
central Europe. For local coffee professionals, it’s an event to
showcase your skills, coffees, and city while developing personal
and professional friendships across the European speciality
community. For both, it is an exciting chance to start dialogue
with each other and with some of the greatest voices in our
coffee community, exchanging ideas and getting inspired.
More information on the full programme and tickets for
CoLab: Prague are available now on baristaguildofeurope.com.
Later in the year, BGE will be visiting Paris for its second CoLab,
hosted in collaboration with SCAE France. We look forward to
seeing you in Prague or Paris… or both!
Meet ‘Dialogue’, BGE’s New Online Educational Platform
While our events provide a great way to build relationships and
learn with others, we know that it isn’t always easy to get away
from the shop floor—even if it’s only for a quick CoLab event.
BGE
BGE’s first CoLab will be held in Prague on 21-23 May
BGE is incredibly excited to launch a new online education
platform, ‘Dialogue’, home to a curated list of free educational
resources and an open invitation to start a conversation with
your fellow baristas worldwide. Dialogue is also the new home
of James Hoffmann’s ‘The Learning Project’, a simple but
powerful initiative to build a compendium of coffee
resources online.
The premise of Dialogue, just like the initial Learning Project,
is simple: we will write an introduction to a topic, welcome
interesting link submissions relating to the topic, and turn
the initial post into a larger resource. While we’re looking for
interesting links and additional resources to be submitted, we’re
also looking for responses that offer correlating or alternative
points of view so that we build a bigger, stronger resource for
our community in the future.
Participating in BGE’s Dialogue will be a great way to continue
to focus on education, make connections with baristas in
Europe, and share your ideas... even from the comfort of your
own couch, after a long shift on the bar.
BGE — Your Safe Haven During the Nordic World of Coffee
We know how fun and inspiring, but also how tiring events can
be. You’re constantly on your feet, putting yourself ‘out there’,
searching for the perfect coffees or tools for your café, cheering
on your fellow baristas, or maybe even competing yourself.
Wouldn’t you like a space to relax, chill out, enjoy a cup of coffee
or glass of water, meet your BGE working group, and connect
with like-minded baristas? Look out for BGE’s safe haven at the
World of Coffee in Gothenburg this 16-18 June, and your chance
to get away from the buzz!
◆
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bri-all-15-1005_ionox_scae_europa_185x128_rz2.indd 1
CAFÉ EUROPA | SUMMER
| 19
10.04.15 2015
14:43
ASTs
Education
- Let’s Take it Out of the Classroom
SCAE’s Education Manager, SUSAN HOLLINS, reflects on the lessons learned at AST LIVE!,
SCAE's first event dedicated to the passionate and hardworking trainers
of the Coffee Diploma System.
Susan Hollins, pictured fifth from left, with AST Live! attendees at a visit to Joe’s, Dublin and opposite in Vice and Café Gray
Level 2. The creators of the Coffee Diploma System –
This year, SCAE held its first ever summit for
experts in their particular fields – worked with ASTs on
Authorised SCAE Trainers (ASTs) in the fabulous city
We shall allow
training the Professional level during five intense
of Dublin.
hours of classroom theory and workshop
AST LIVE! saw trainers from 12 different
more ‘down’ time for
practicals. It was, said one AST, ‘an awesome
countries across the SCAE community come
our trainers away from formal
experience’ which helped to improve skills,
together for two days of workshops, talks,
education… to discuss our Coffee
increase confidence and share ideas.
social events and a chance to sit down
Diploma System, to share experiences
Guest speakers provided a range
and chat over great coffee (thanks Java
of talks on subjects including water
Republic!). The outcome? A great training
and then to bring their questions,
quality, grinding technology and ways of
event in which learning took place in and
comments and suggestions to us so
improving the life of workers on origin
out of the classroom – and a lesson for all
that we can all work together on
coffee farms, and SCAE staff spoke about
of us involved in education and training.
continuing
developments in SCAE Education.
The main aim of AST LIVE! was to bring
continuous improvement
The feedback from everyone involved in AST
trainers up to speed on the Coffee Diploma
of SCAE education.
LIVE! was overwhelmingly positive with many
System and in particular, on the differences
people asking us, ‘When’s the next one?’. »23
between the new ‘Professional’ level and the old
ASTs
6 MODULES,
3 LEVELS,
1 DIPLOMA
Get your coffee diploma with SCAE and further your career.
Learn more about the world’s most comprehensive
coffee education on scae.com
or call +44 (0) 1245 426060 for further details.
ASTs
(l-r) David Veal, Executive Director, SCAE with SCAE Ireland Education Coordinator
and Java Republic Coffee Development Manager, Vini Arruda
So what made it such a success and how can we build
on this, not just for AST LIVE!, but for any training event?
Top of the list was the high quality training and the inspiring
speakers who managed to enthuse the ASTs with a thirst for
more. But what else makes any training event a success?
The answer – people and time: the time people spend together,
not just in the training rooms, but also away from the formal
‘education’ during refreshment breaks, over lunch (or breakfast),
over a drink in the evening, even the time spent in a shared taxi
to the airport. These are the times when people – often strangers
– ask each other questions, share experiences, share common
problems (and solutions), pick up ideas, make useful contacts
and, of course, make friends. We don’t know it, and we certainly
don’t label it, but this is informal learning.
Think back to any training, meeting, conference or seminar
that you’ve attended. What did you remember about it? What was
the most useful part of it? Hopefully, you’ll remember the great
trainers and facilitators who were there and the learning that you
took from that event. But I guarantee, you will also remember the
conversations you had with other delegates and the ideas you
took from them on how to develop and improve the way you
work. I’ll freely admit that I’ve attended conferences in the past
where the most useful aspect for me was meeting other people
in my line of work – and not the actual conference itself. Clearly,
that’s not what we want – we want the conference to inspire
you – but we are also conscious that we need to strike a balance
David Veal (right) presents Paul Stack, Vice President, SCAE, with a framed sketch
of the original plans for the Coffee Diploma System
between time spent in formal training and time allowed for
delegates to talk.
So what does this mean for SCAE as educators? Well, we
are already planning our next AST Summit and we shall keep
all the elements that made it a success. We shall also allow
more ‘down’ time for our trainers away from formal education,
perhaps to chat over a coffee or two, but also to work together
in small groups, to discuss our Coffee Diploma System, to
share experiences and then to bring their questions, comments
and suggestions to us so that we can all work together on
continuous improvement of SCAE education.
For the trainers and, for that matter, anyone involved in training,
it means making sure our students have this same opportunity
for informal learning. This could be a simple matter of planning
– and allowing – for refreshment breaks, but it could also mean
including plenty of time for introductions, factoring in time for
discussions, planning for small group work around specific
topics related to the training or just sitting back and listening
while the students take the learning down a different,
but relevant, path.
A didactic approach, with the teacher/trainer taking centre-stage,
is no longer perceived as the only method of teaching in the wider
education sphere. Students learn in many different ways, including
through reflection on their own experiences, both in a formal and
informal setting. We must ensure that we offer all our students in
any setting the chance to take their learning out of the classroom.
◆
ROASTER
‘Our Vision is to Create
a Better Coffee World’
ROASTER
SCAE Marketing Committee chairman, JOHAN DAMGAARD,
is founder of Johan & Nyström, the multi-award winning Swedish coffee roaster
and tea merchant. He talks to Café Europa about Johan & Nyström’s success,
his role at SCAE and the Swedish coffee community’s plans for
the Nordic World of Coffee this June.
How did you get involved in coffee?
I was working as a chef in different fancy kitchens in
Gothenburg, where we will host the Nordic World of Coffee
this year. I remember one restaurant where there was a horrible
fully automatic espresso machine in the dishwashing room that
always had a Post-it note declaring it was ‘broken’. One thing led
to another… I left the kitchen, cut my hair, undertook a degree in
marketing and economics, moved to Stockholm and got a job in
one of those old, traditional coffee roasteries.
The first time I got involved in speciality coffee was when I
got bored of dark-roast, non-transparent, three-minute roasted
coffee and started Johan & Nyström, the first speciality roasters
in Sweden.
What attracted you to a career in this industry?
A lot of things… The people, the stories, the connection with
farmers, and a product that contains so much soul, varieties and
precision work. What job offers you the opportunity to meet
different cultures from all over the globe, travel to the best parts
of the world and at the same time just talk to people over a cup
of coffee, 10 times per day?
If I must choose the one thing that attracted me the most
it is the possibility to make a change. For every bean of great
speciality coffee we roast, we make the world a little bit better –
for the farmers primarily, but also for our environment and for the
smile we can get, just by serving a cup of coffee.
What do you love about working with coffee?
This might seem a bit corny, but I use to fantasise that I’m in
every cup that we serve or roast. I’m the smell of coffee in the
morning when you’re woken up by your loved one serving you
your first cup, or the quick espresso shot in your local bar before
work. I’m the calibration of the v60 before the barista opens the
bar and you hear nothing but the sound of dripping coffee. All
the effort we make in all levels from farmer and plant, to roasting
and serving must be perfect so we can be that feeling in every
cup. That’s what I love about my job – that I can be in people’s
morning cup, in their beds.
What – if anything – do you dislike?
Except war, injustice and the important things, I have a really hard
time with coffee that is roasted too darkly. That, and when I wake
up in the morning and realise that I have forgotten to feed my
best friend with electricity, my cell phone.
Tell us about Johan & Nyström’s story.
My friends and I founded Johan & Nyström in 2004 with
the vision of creating a better coffee world. This may sound
romantic, but it’s the truth. Our mission back then and until today
is to promote the craft by roasting better, more tasty, more fun
and more sustainable coffee. In reality, we stopped working 10
years ago – Johan & Nyström is a passion and a lifestyle for us.
The Johan & Nyström conceptstore at Södermalm in Stockholm
We always try to innovate, improve and challenge the coffee
industry’s misconceptions about quality.
Johan & Nyström is built around two ladies. One of them is
old and fat but delivers high quality 24/seven. The other one is
prettier, shiny and lets us discover new ways with the sides we
didn’t know we had. The Probat UG 90 is from 1956 and we got
the new Loring 70kg last year. We do slow roast, we experiment
and we always strive for the best profile and cup, no matter what
type of coffee we roast.
Over the years we have become friends with a lot of great farmers
and people that we need and depend on to carry out our mission.
My staff is everything to me. I’m nothing without my colleagues and
I would say that we have the best coffee crew on this side of the
galaxy. And last but not least, our customers. We serve customers all
over the Nordics and have distributors in different parts of Europe.
(Thanks for trusting us!) Regarding goals we have no limits. We want
to serve everyone that shares our passion for quality and style (and of
course are willing to pay for a premium product).
But with a bigger roastery comes a bigger responsibility –
like bigger staff parties in the summer. This year we will take
everyone to Finland for a huge sauna. (I hope our Finnish
colleagues don’t read this, as it is supposed to be a surprise.)
In all seriousness, however, we will always keep challenging
the industrial roasters and be the fly in their face. »26
ROASTER
What lessons have you learned along the way?
Argh! I have made so many mistakes over the past 10 years.
When you think that you can’t have any more mistakes to learn
from, you are in the middle of making a new one, but I always
try to be nice to people. I pay tax, I listen to my gut instincts and I
always try to spread some joy and energy.
Tell us about your coffee.
We roast everything from different farmers and origins. Except that
drip coffee is a huge trend, of course, we try to find new ways,
processing methods, mixing people and coffees and create new
trends. We ask, ‘how will we drink and brew coffee in 2030?’ My
personal favorite is a coffee and character I haven’t tried before.
World of Coffee is going Nordic this June. How exciting is this
for the coffee community locally in Gothenburg and across
Sweden and the Nordic region?
This is a huge thing for me as a half Swede/half Dane and a
coffee guy. I’m from the west coast of Sweden and I used to live
in Gothenburg so I know a place or two if someone needs help
later in the evening!
So far, the working group and the people of Gothenburg city
have been doing a great job. The show and exhibition is sold
out and there are exciting new initiatives for this year’s event.
Everyone knows that coffee, the cheese slicer, the wrench and
Ikea are all Nordic inventions. We drink the most coffee per
capita of all earthlings and this show will leave a legacy for the
whole Nordic industry.
We stopped working 10 years ago –
Johan & Nyström is a passion and a lifestyle
for us. We always try to innovate, improve
and challenge the coffee industry’s
misconceptions about quality.
You have won a huge number of awards over the years – what
is the secret to Johan & Nyström’s success?
Hire the best people you can find. Work hard, roast slow and
always remember to create quality and spend time on the details.
What are your plans for the future?
At Johan & Nyström we want to build the best speciality roastery
in Europe in terms of quality, logistics and staff.
My personal plan is to work harder to find a balance between
coffee and the family and be more present and focused in all
situations. I want to deliver constant quality and try to convince
people to join the right side.
The Nordic region is home to some of the most innovative
coffee businesses and talented coffee professionals in the
world. What inspired and fuelled the coffee revolution in the
region?
Apart from the fact that we have terrible weather for 70% of the
year and need warm beverages in our cold throats, we have
always strived for new things and inventions. It must have started
back in the 11th century when we wanted what everyone else
had so we went and took it.
Today we act a lot more civilized but we still have the urge
to learn, improve and develop. Our economy is usually alright
so we spend money on the good things in life, such as coffee.
Starbucks didn’t open in Sweden until a couple of years ago. I
see that as a sign of a strong national coffee culture. Coffee is
as important to us as the beer is for the Danes. The Norwegians
have oil – we have the Fika.
I would say that we were early achievers in the speciality
coffee world considering all the WBC titles we used to win back
in the day. I don’t know if we have become lazy lately in the
Nordics or if it is just the hard competition when everyone else
woke up, but we will be back.
What can we expect from this year’s event?
First of all, a perfect, well-organised event. There will be activities
all over Gothenburg and of course we have the debut of the new
Re:co symposium that no one wants to miss.
We are hosting all of the major coffee competitions except
the WBC and to attract more people and make the show even
better we have added a show within the show called the Taste
of West Sweden which will showcase great local food and drink.
Everyone I know in the speciality industry are also huge fans of
great food, drinks, beers and other artisan crafted products. It will
be a great match.
We also have the new Origin Hub this year where we will host
the largest gathering of coffee producers and farmers ever held
in Europe so bring your notebook and business cards.
Of all the traditional parties and gatherings at World of Coffee,
my absolute favourite will be the traditional Nordic Midsummer
party on Friday, 19 June, the day after the show ends. I am
looking forward to eating pickled herrings, singing silly songs and
drinking distilled homemade beverages with my farmer friends
from the origins. It will give us many great Instagram moments.
Why should coffee professionals and hospitality operators
attend the show?
You should attend World of Coffee because this is the one and
only professional show for coffee or coffee-related products. If
you can’t come, you will miss something and your life will not be
complete! You should make sure then to book the second best
event in the near future, Dublin next year.
How long have you been involved with SCAE?
It’s probably too long and I know that people think it's time for
me to move on! I have worked with the national chapter and as
a judge for the last 13 years and I have been involved in SCAE at
international level for seven years, serving as a director on the
SCAE board for the last two.
What does your role as chair of the marketing committee
involve?
The reason I joined the board of SCAE was to make a difference.
I asked myself why I was a member, what do I get as a member
for that yearly fee? And if I didn’t know, how should anyone else
know?
ROASTER
Our work is to communicate the work of all SCAE-related
‘products’, be creative and come up with new ideas to market
speciality coffee, then we work with all the platforms we have
to communicate – web, social media, print and so on. Our work
has just begun.
We have focused a lot on the new website, providing a
platform for all functions that we provide in SCAE, such as help
for the chapters, materials for members, and training possibilities.
Soon to come is my favourite committee – the research
committee – who will have a little something for all of us in the
future.
All in all, the new website has everything that I would want as
a member. James and the marketing crew have done a great job.
Check out scae.com if you haven’t seen it.
How do you see the coffee industry developing in the future?
We are depending on Mother Nature since we work with this
plant called coffee. I think it’s inevitable that we will need more
sustainable solutions such as new species of coffee, more
resistible ways of farming, new brewing systems which will get
more out of the coffee, more recyclable packages and so on.
I used to compare our industry to the beer industry where the
craft sector has been around longer. With the high demand for
quality, the supply of hops is crucial. However, hops are not as
sensitive a plant as coffee. Over the last few years, as a green
coffee buyer we have seen a race like never before on quality.
You get a lot as a member and primarily we help each
other to create a better coffee world. The problem was that
it wasn’t communicated properly, so we decided to focus on
communications and marketing. The first thing we did was to
hire James [Humpoletz, SCAE’s marketing manager] to be in
charge at the HQ. Then I picked the people around me that I
thought could add something to the table. Voilà – the marketing
committee was born.
What role should SCAE play in safeguarding the industry?
We are actually talking about this right now, which is why SCAE
will focus more on research. We can’t drag the train on our own
but we can shine a light on the topic and support those who are
willing to help us develop the industry by encouraging them,
awarding them and sometimes maybe finding them – there is a
huge amount of competence in the list of our members.
8537 Pentair Cafe Europa (128x185) AW_128x185mm 06/02/2015 16:43 Page 1
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SIGNPOST
GO NORDIC
The Swedish Exhibition & Congress Centre where World of Coffee Gothenburg will take place. Image: Svenska Mässan
SIGNPOST
JOIN SCAE AT THE
NORDIC WORLD OF COFFEE
IN THE SWEDISH EXHIBITION
& CONGRESS CENTRE, GOTHENBURG,
ON 16-18 JUNE FOR A MIDSUMMER WEEK
PACKED WITH COFFEE INNOVATION,
EDUCATION AND CELEBRATION.
REGISTER FOR TICKETS NOW AT
WWW.WORLDOFCOFFEE-NORDIC.COM.
EVENTS
Are You Ready for
Europe’s Greatest
Coffee Event?
WHEN MORE THAN 5,000 COFFEE LOVERS FROM OVER 100 COUNTRIES AROUND
THE WORLD ARRIVE IN GOTHENBURG DURING MIDSUMMER WEEK THIS JUNE,
THEY WILL BE IN FOR A TREAT. SCAE’S NORDIC WORLD OF COFFEE, SPONSORED
BY BWT WATER+MORE, WILL FEATURE A SMÖRGÅSBORD OF INNOVATIONS,
DEBATES, CUPPINGS AND COMPETITIONS. HERE ARE CAFÉ EUROPA’S PICK
OF THE 10 TOP FEATURES NOT TO MISS AT THIS YEAR’S EVENT:
1
2
3
Innovation Arena
World of Coffee’s 3,000sq.m exhibition will include
150 of the world’s most innovative and trusted coffee,
equipment and service providers. (See the exhibition
list on the next page.)
Keep an eye out for the New Product of the
Show Awards, to be announced on Tuesday, 16 June,
which will highlight the most exciting and innovative
new products at the event.
Origins Hub
SCAE is welcoming some of the most talented coffee
farmers on the planet to World of Coffee this year
for Europe’s largest ever gathering of origins. The
Origins Hub will be headlined by Indonesian Specialty
Coffee, World of Coffee’s Official Coffee Producer
Sponsor, and will include representatives from ADE
Nicaragua, African Fine Coffees Association, Anacafé,
Brazil Speciality Coffee Association, Burundi, Café De
Costa Rica, Café Honduras, Colombia, CSC (Consejo
Salvadoreño Del Café), Guatemala, India, Kahawa Fair
Trade Coffee, Tanzania, Panama, Peru, PRONicaragua,
Puerto Rico, Mexico and more.
World
Championships
No less than five new World Champions will be
crowned at World of Coffee when World Coffee
Events stages five exciting World Championships
at the show. The Roasting, Brewers Cup, Coffee in
Good Spirits, Latte Art and Cup Tasters competitions
will provide three full days of non-stop entertainment.
4
5
6
Re:co Symposium
7
Exclusive
Cuppings
Re:co, standing for Regarding Coffee, will debut
at World of Coffee (Quality 11 Hotel, 15-16 June).
The inaugural speciality coffee symposium, organised
by World Coffee Events, will gather together the
greatest minds and stakeholders in coffee to debate
the big issues impacting the industry.
Education Zone
Authorised SCAE Trainers (ASTs), coffee experts
and thought leaders will inspire learning and debate
in the Coffee Information Exchange, providing
visitors with a wealth of knowledge to bring
home to their businesses.
Taste of
West Sweden
Nordic food and drink aficionados rejoice! A Taste
of West Sweden will showcase the best local food
and drink producers, providing World of Coffee’s
5,000 international visitors with an authentic taste
of the locality.
Cup some of the world’s best coffees in SCAE’s
Cupping Suite, including showstopping coffees from
Indonesian Specialty Coffee-Indonesian Embassy,
World of Coffee’s Official Coffee Producer Sponsor.
EVENTS
8
Food &
Coffee
Pairing
Experts from SCAE and Nespresso will host exclusive
workshops on food and coffee, bringing some of
Europe’s top chefs on coffee’s sensory journey and
introducing speciality coffee to key influencers in
hospitality.
9
THE NORDIC
WORLD OF COFFEE
ESSENTIAL DETAILS
Awards
Season
World of Coffee marks SCAE’s annual awards season.
As well as shining a spotlight on the industry’s most
exciting innovators in the New Product of the Show
Awards, SCAE will also recognise the achievements of
leaders in the SCAE Excellence Awards and celebrate
breathtaking coffee photography in the SCAE
Photography Awards.
10
Midsummer
Parties
Finally, World of Coffee would not be World of Coffee
without a packed social agenda. Make sure you don’t
miss our fun fringe events including the SCAE Party,
Midsummer Party and a local street food festival.
When
16-18 June
Where
Hall B at the Swedish Exhibition
& Congress Centre, SE-412 94,
Gothenburg. Access is via Entrance 5.
Opening Hours
10.00-17.00
Getting There
From Gothenburg’s Central Station
– take a number 2, 4 or 13 tram from
Drottningtorget. You can also take a
number 5 tram from Brunnsparken.
The trams stop at Korsvägen opposite
the Swedish Exhibition & Congress
Centre and Gothia Towers.
From Landvetter Airport – the airport
bus stops at Korsvägen opposite the
Swedish Exhibition & Congress Centre.
By car – on arriving in Gothenburg,
turn off at the ‘Mässan Scandinavium
Liseberg’ sign. Park in the multistorey car
park at Focus shopping centre, next to the
There is a footbridge from here to the
David Veal, Executive Director, SCAE, is looking
forward to this summer’s signature event: 'As we
commence the final countdown to World of Coffee,
all of us at SCAE are hugely excited about the show.
The Nordic region, the location where speciality
coffee first made its entrance into Europe, has
always been at the vanguard of the global coffee
revolution and we have been moved by that spirit of
innovation to create an event that we believe will truly
inspire coffee excellence. We are looking forward to
welcoming more than 5,000 visitors to the Swedish
Exhibition & Congress Centre during Midsummer
Week for what promises to be an event to remember.' »32
Routes – E6 motorway, southbound
from Stockholm/Oslo or northbound
from Malmö. E20 motorway,
southbound from Stockholm/Oslo or
northbound from Malmö. Highway 40
from Borås. Highway 45 from Karlstad.
See svenskamassan.se for more details.
Accommodation
Gothia Towers, located next to the
Swedish Exhibition & Congress Centre,
is the official event hotel for
World of Coffee.
Tickets
You can avoid the queues at World
of Coffee by registering for tickets
now at worldofcoffee-nordic.com.
Tickets cost 140 SEK for a one-day pass
and 230 SEK for a three-day ticket.
SCAE members can avail of a discount
rate of 95 SEK (one-day) and 185 SEK
(three-day). All tickets are inclusive
of VAT.
Tickets for Re:co on 15-16 June cost
7000 SEK+VAT and include access
to the World of Coffee exhibition.
Connect
Join the conversation, tag
#NordicWOC2015 and follow SCAE’s
World of Coffee team at the show via:
SCAEWorldofCoffee
SCAE_Community
SCAEWorldofCoffee
SCAE_Community
SCAE_Community
SCAE
More Info
Stay tuned to worldofcoffee-nordic.com
for the latest updates from Europe’s
greatest coffee event and sign up to
the World of Coffee mailing list.
Please visit worldofcoffee-nordic.com
for information on rates and booking.
EVENTS
PLAN YOUR VISIT
SOME OF THE WORLD’S BEST COFFEE PRODUCERS,
MACHINERY MANUFACTURERS AND PRODUCTS AND SERVICES PROVIDERS
WILL EXHIBIT AT THE NORDIC WORLD OF COFFEE GOTHENBURG.
KEEP UP TO DATE WITH THE LATEST PLANS FOR THE SHOW ON
WORLDOFCOFFEE-NORDIC.COM.
WOC Gothenburg 2015
Your Guide
Gas Supply OUT
Port B1
Port B2
to World of Coffee
vice Center
Gas Supply IN
BP
BP
THE VILLAGE
Prep Area
Practice Stations
Stålbalk fri höjd 2 4m
Scorekeeper
Office
7m Bar
Scorekeeper / Office / Storage
Judges Room
Water Filtration Area
Sp
on
so
rs
ou
C
Sample Roasting Machines
y
T V pla
is
D
rs
Trophy
Blind
Judging
4x3
TV
Display
Carpeted area 150sqm
CUPPING
ROOM
Cupping Prep.
Cupping Counters
Se
AV Console
Carpeted Area 190sqm
TV
Display
Grinding Tables
rv
(B e th
atc e
h Au
Bre die
w nce
)
Sponsors
counters
Judges Stools
RÄCKE
Production Roasting Machines
nte
Pick up your copy of the official
World of Coffee 2015 Show Guide at
the event where you will find the full schedule
of seminars, competitions, cuppings, awards
and parties, plus a handy exhibitor directory
with contact details for the world’s
top coffee industry suppliers.
Tastify
3x2.5
Serve Audience Coffee
Lågtak
Dö
BP
B23
C24
5
D23
E23
D24
5
5
BP
5
9
B24
Chefs
Corner
Lågtak
rr
F23
2
E24
Ej lämpligt för montrar. Uppstickande bultar i golv
5
9.5
A Taste of West Sweden 12
12
B22
B21
4.5
6
5
B19
B20
D21
C22
4.5
D19
E21
D22
4.5
4
C20
5
6
6
F21
E22
4.5
4.5
6
8
4.5
G5
5
6
G1
10
G4
3
Café
H3
4.5
5
H1
G2
3
H4
3
H2
3
Are
a
10
4
4
3
d
ete
C
arp
5
B18
BP
B13
4.5
4.5
4.5
BP
9
BP
Sto
re
A14
2.5
9
E18
D18
5
Espresso
Art Bar
W
O
C
B15
D17
BP
8
A13
3
A11
5
B11
A12
9
9
5
B12
5
C11
3
D11
C10
5
9
D9
4.5
7
E14
5
6
D12
E11
D10
E9
4.5
4.5
F15
4.5
9
6
B10
B9
5
C12
5
6
A10
7
D14
5
6
4.5
Brew Bar
E12
F11
E10
F9
5
6
Judges Room Scorekeeper
Office
AV Console
5
5
4.5
Prep. Area
3
10
A5
A3
4
A1
3
10
A4
4.5
6
10
5
3
A2
REGISTRATION
AREA
6
4.5
9
3
3
D5
C2
3
3
B1 B1a B1c
2
C1
4.5
4.5
5
MAIN ENTRANCE DOORS
E5
D2
3
E2
4.5
3
3
3
M1
M2
M3
3
8.5
8.5
F1
M4
F2
5
5
4
4
F4
5
M5
5
3
M6
3
J3a
3.5
J3
3.5
J5
5
5
B2
3
A2c
F6
8.5
4.5
8.5
SCAE
STAND
3
E8
8.5
8.5
5
C5
B6
A6
D8
D7
C8
3
8
3
4
C7
5
J1a
Stålbalk, fri höjd 4,8m
A7
B8
3
Lågtak
A9
J1
K6
L5
3.5
K4
L3
3.5
5
4
J4
K3
3
3.5
J2
K1
4
5
5
4
SCAE INFO
EXCHANGE
K2
4
L1
4
3.5
3.5
L12
3
L10
3
L8
3
L6
3
L4
3
L2
BP
3
3
M7 M8
3.5
3.5
3.5
5
M9
BP
BP
K7
K5
3
Lågtak
A15
3
5
7
a
3
B14
Are
A17
SCAE
LOUNGE
7
5
BA
C
KD
Tro
R
O
ph
P
y
3
C
arp
ete
d
BP
A19
C
arp
ete
d
Are
a
A16
C18
5
3
TO MEETING
ROOMS
BP
ExhibitorStand
ExhibitorStand
ExhibitorStand
ACADEMIA DO CAFÉ.................................................................................Village
AFRICAN FINE COFFEES ASSOCIATION .................................................B12
AL-EZZI INDUSTRIES, YEMEN ....................................................................... F2
ALGRANO AG .....................................................................................................C1
ALLANASONS PRIVATE LIMITED ............................................................... B11
ALPRO .................................................................................................................J3A
ANCAP SPA .........................................................................................................F11
ANACAFE ...............................................................................................D18 + E19
ANIMO .................................................................................................................J1A
APLHA DOMINCHE ................................................................................. L8/L10
ARCAFFÈ/LE PIANTAGIONI DEL CAFFÈ/CSC ....................................... C12
ASSO COFFEE (O.M. F.LLI CARLO E FRANCESCO LAMERA SNC) .......M5
ASTRA POZNANSKA PALARNIA KAWY........................................................A3
BEHMOR (LTD) ................................................................................................D19
BELCO ................................................................................................................D21
BENEFICIO DE EXPORTACION DE OCCIDENTE (BEO) ...........D18/E18
BEYOND THE BEAN ........................................................................................D11
BLASER TRADING AG ................................................................................... A10
BLUE MOUNTAIN EUROPE ....................................................................Village
BRAMBATI SPA ....................................................................................................J4
BRAVILOR BONAMAT ................................................................................... E22
BRAZIL SPECIALTY COFFEE ASSOCIATION ..............................................B2
BRITA GmbH ....................................................................................................C22
BUNN® ...............................................................................................................E12
BWT water+more ...................................................................................B10+C9
CAFÉ BOROWKA ........................................................................................Village
CAFÉ DE COSTA RICA ..........................................................................D18/E18
CAFÉ HONDURAS (IHCAFE) ..............................................................D18/E18
CAFÉ IMPORTS ...........................................................................................Village
CAFÉ SARRIA (SARRIA IMPORT AB) .............................................................K2
CAFÉ NOR ............................................................................................G2/G4/H1
CAFETORIA CONNECTION PERU........................................................Village
CAFETALERA ALBIR ...........................................................................G2/G4/H1
CAFETTO .............................................................................................................. J5
CAFFLANO (BEANSCORP CO. LTD) ............................................................ L2
CBC ROYAL FIRST SRL .....................................................................................B8
CE53 Direct Trade v_02FIN 13-05-13_Cafe Europa 15/05/2013 07:29 Page 23
EVENTS
ExhibitorStand
ExhibitorStand
ExhibitorStand
CBI – CENTRAL AMERICA ................................................................D18 / E18
CBI – UGANDA ...................................................................................................A6
CEROFEE .............................................................................................................. F2
C.I.A. PACKING MACHINES ITALY ............................................................... C2
CMA ASTORIA .....................................................................................................D7
CMTECH (CEROFEE) ........................................................................................ F2
COFFEE & COCOA INTERNATIONAL (SIEMEX INT) ............................A11
COFFEE & TEA INTERNATIONAL/COFFEE & TEA RUSSIA .................. H2
COFFEETREND MAGAZINE ............................................................................L1
COFFEE NETWORK...........................................................................................H4
COFFEE TECH ..................................................................................................D24
COLLABORATIVE COFFEE SOURCE ...................................................Village
COMMERCIALE ADRIATICA SRL .................................................................A14
CREM INTERNATIONAL AB ..........................................................................A16
CROPSTER .........................................................................................................A17
CSC (CONSEJO SALVADOREÑO DEL CAFÉ) ...............................D18/E18
DA MATTEO COFFEE ROASTERY .........................................................Village
DA VINCI GOURMET (Kerry Foods) ..........................................................E14
DALLA CORTE .................................................................................................D14
DEMUS S.p.a............................................................................................. Sponsor
DE VECCHI GIUSEPPE SRL ...........................................................................A15
DIEDRICH ROASTERS ....................................................................................A11
DOMINICAN COFFEE ..................................................................................... H3
DRWAKEFIELD .................................................................................................D12
DROP COFFEE ............................................................................................Village
DUTCH PACK INTERNATIONAL BV ...........................................................M4
ECM MANUFACTURE GMBH .......................................................................B19
ELEKTRA SRL .......................................................................................................E5
ESPRESSO GEAR ..............................................................................................C11
ESPRESSO WAREHOUSE (MATTHEW ALGIE) ........................................B21
FA COFFEE ........................................................................................................A2C
FAIRTRADE INTERNATIONAL .....................................................................A19
FALCON SPECIALITY GREEN COFFEE IMPORTERS ........................... B22
FARMERS ASSOCIATION (MASYARAKAT PERLINDUNGAN INDIKASI
GEOGRAFIS-MPIG) INDONESIA ............................................................E8/F7
FILOSOFI KOPI (KOPI TIWUS-KINTAMANI BALI) ..............................E8/F7
FIORENZATO M.C. SRL ................................................................................... D5
FUSO INTL. .......................................................................................................... K1
GARANTI ROASTER ...........................................................................................J1
GIESEN COFFEE ROASTERS ............................................................. E24+F23
GIULIANO CAFFE .............................................................................................M3
GOPPION CAFFE ................................................................................................F1
GOVERNOR OF ACEH WITH GAYO MANDIRI COFFEE COOPERA-
TIVE (PAK MOH. AMIN) ..............................................................................E8/F7
GRUPPO CIMBALI SPA ............................................................................D8+E7
HEMRO GROUP ................................................................................................ C8
HOST FIERA MILANO .......................................................................................F4
IMA SPA ................................................................................................................. L3
IMF SRL ...............................................................................................................D23
INDONESIAN SPECIALTY COFFEE..........................................................E8/F7
INTL FCSTONE / COFFEE NETWORK........................................................H4
INTERAMERICAN COFFEE...............................................................................K3
JOHAN & NYSTRÖM COFFEE ROASTERS ............................................ C18
JOPER PORTUGAL ........................................................................................D22
JULIUS MEINL ..................................................................................................... B1
KAFFA, OSLO ...............................................................................................Village
KAFFEROSTARE PER NORDBY ..............................................................Village
KAHAWA.........................................................................................................Village
KAHLS KAFFE AB................................................................................................ D2
KATUKA DEVELOPMENT TRUST...................................................................A6
KOPERASI MITRA MALABAR (JAVA PREANGER) ..............................E8/F7
COMPAÑÍA CAFETERA LA MESETA S.A......................................................M9
LE NEZ DU CAFÉ ........................................................................................Village
LIST & BEISLER GMBH .................................................................................... C5
LORING SMART ROAST ...............................................................................D10
MAHLKONIG ...................................................................................................... C8
MARETERRA GREEN COFFEE.................................................................Village
MARCO BEVERAGE SYSTEMS ....................................................................C10
MARKET GROUNDS .........................................................................................K4
MAZZER LUIGI SRL ..........................................................................................B15
MTL CARTON ................................................................................................... B1C
TORREFAZIONE MOKA SIR’S SPA ................................................................A2
MONIN ................................................................................................................E21
NESTLÉ NESPRESSO ......................................................................................B14
NINGBO KHUOMING ......................................................................................K6
NORDIC APPROACH ...............................................................................Village
NUOVA SIMONELLI ..........................................................................................F9
OPEM ...................................................................................................................A12
ORPHAN ESPRESSO, LLC .............................................................................A13
ØSTERLANDSK COPENHAGEN/DRAGON MOUNTAIN COFFEE ....B9
OY GUSTAV PAULIG AB ...................................................................................F6
PACIFIC BAG INC ............................................................................................ B23
PENTAIR .............................................................................................................. E11
PETRONCINI IMPIANTI ...................................................................................B5
PHOTOVOLT INSTRUMENTS LTD............................................................... M1
PRIMULATOR ......................................................................................................E2
PROBAT ..............................................................................................................C20
PROFITEC ..........................................................................................................B20
PRONICARAGUA ...................................................................................D18/E18
PTPN XII EAST JAVA (IJEN-RAUNG) .....................................................E8/F7
PT SANTOS JAYA ABADI (KOPI KAPAL API) ........................................E8/F7
QUINTINO’S (Italian Style Roasted Coffee) .......................................E8/F7
ROSS KOPI (Matthew Ross) .....................................................................E8/F7
SANREMO COFFEE MACHINES ITALY S.R.L ............................................E10
SANDALJ TRADING COMPANY SPA ...........................................................A5
SANTA RITA, COFFEE STATES...................................................G4 + G2+ H1
SARRIA IMPORT .................................................................................................K2
SCAI (Specialty Coffee Association of Indonesia) ...........................E8/F7
SINAR TECHNOLOGY .................................................................................... F21
SOLBERG & HANSEN .....................................................................................B13
STATE OF HIDALGO, MEXICO.................................................................Village
STIR TEA & COFFEE ........................................................................................ L12
SWISS PACK EUROPE.......................................................................................M7
TASTIFY .........................................................................................................Village
TAF - I. TALOUMIS & CO .........................................................................Village
TECHNIVORM - MOCCAMASTER.....................................................B18/B17
THE BAG BROKER ............................................................................................M2
THE BARN COFFEE ROASTERS.............................................................Village
THE COFFEE COLLECTIVE .....................................................................Village
THIRD WAVE COFFEE SOURCE ...........................................................Village
TI PACK SRL ........................................................................................................M8
TIGHTPAC EUROPE .......................................................................................F22
TIM WENDELBOE ......................................................................................Village
TOP MOKA SRL ..................................................................................................A9
TOPER .................................................................................................................E23
TORREFAZIONE RIO'S LA VARESINA CAFFE' S.R.L..................................E9
TRABOCCA...................................................................................................Village
TRUE SYSTEMS CO LTD. .................................................................................L6
UCOSEMUN ........................................................................................G2/G4/H1
UGANDA COFFEE & TEA FARMERS TRADE UNION ......................Village
UNIC S.A ..............................................................................................................D9
URNEX BRANDS INC ....................................................................................... C5
VARESINA CAFFE ...............................................................................................E9
VISITA ....................................................................................................................G5
WEBER ................................................................................................................C24
WEGA ................................................................................................................... F15
WILFA .....................................................................................................................K5
Everything You Always
Wanted to Know
About Coffee
Please see the latest list of exhibitors on worldofcoffee-nordic.com.
Analysis, consulting, courses and R&D on coffee
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EVENTS
Headlining World of Coffee
LEADING SUPPLIERS AND PRODUCERS ARE SUPPORTING SCAE
AT THE NORDIC WORLD OF COFFEE ON 16–18 JUNE.
BWT water+more joins SCAE as headline sponsor and Official
Event Host at this year’s World of Coffee in Gothenburg.
The water expert will show its broad water optimisation
portfolio at Stand B10 and C9 at the show in the Swedish
Exhibition & Congress Centre, highlighting its BWT bestmax
BALANCE filtration system which is ‘pure, totally free of sodium,
potassium and phosphates’ and, according to the company, leaves
no silver in the water. ‘The pH level is consistently high, ensuring
that drinking coffee is a consummate sensory experience,’ says
BWT water+more.
World Barista Champion Sasa Sestic, a long-time BWT
water+more ambassador, will join the team on the stand at
the event and will be available for questions, as will baristas Per
Nordell and Eva Gefvert Nordell who will conduct live tastings and
cuppings at the Water Bar.
‘We invite the guests who attend the World of Coffee to try our
PREMIUM water with magnesium and our Natural Balanced Water
undiluted and allow themselves to be spoilt by coffee creations
prepared by our master baristas. Naturally our people are ready to
answer any questions and provide expert advice about professional
water optimisation,’ says Karen Jensen from BWT HOH A/S in
Denmark who will be in charge of the team at the show.
Water porters will keep visitors hydrated at the event, handing
out complimentary bottles of perfectly optimised, magnesium
enriched cool water. Visitors will also be provided with an
opportunity to win a trip of a lifetime for two people to Ireland for
the World of Coffee Dublin and the World Barista Championships
2016. Simply fill out an entry form at the BWT water+more stand.
Bringing pure water to World of Coffee was a natural
decision, reports Dr Frank Neuhausen, Managing Director of
BWT water+more. ‘Perfect coffee enjoyment begins with the
water. After all, it is the main ingredient (up to 98%) of coffee and
other speciality hot beverages. Its composition has an immense
influence of the quality on the end product.’ bwt-wam.com
The Specialty Coffee Association of Indonesia (SCAI) will lead
the new Origins Hub at the event, coming on board as the official
Origin Country Sponsor.
SCAI, with the support of the Embassy of Indonesia, will
promote 10 types of coffee from 10 different regions in the
country. The coffees are produced by Indonesia’s Farmers’
Association (Masyarakat Perlindungan Indikasi Geografis-MPIG)
in regions protected by Indonesian Geographic Indication. They
are Kopi Arabika Gayo Aceh; Kopi Arabika Sumatera-Simalungun
North Sumatera; Kopi Arabika Kintamani Bali; Kopi Arabika Java
Ijen-Raung East Java; Kopi Arabika Java Preanger West Java; Kopi
Arabika Java Sindoro-Sumbing Central Java; Kopi Arabika FloresBajawa Flores; Kopi Arabika Kalosi-Enrekang South Sulawesi;
Kopi Arabika Toraja-South Sulawesi; and Kopi Robusta Lampung
Sumatera.
Joining World of Coffee as the Origin Country Sponsor
provides SCAI with an opportunity to promote its diverse range
of coffees from across the Indonesian archipelago directly to key
international buyers, explains Catur Sugiyanto of the Embassy
of Indonesia. The coffees, which will be available to cup at the
event, are produced organically by small farmers. ‘Growing the
Indonesian coffee economy helps the small farmers improve their
living conditions,’ says Catur.
BWT water+more has been appointed Official Event Host of the Nordic World of Coffee
Visitors to Stand E8/F7 at World of Coffee can learn about
Indonesia’s coffee economy, which is farmed by approximately
1.9 million smallholders who account for 90% of the 1.2 million
hectares of coffee plantations across the archipelago. With over
500,000 tonnes of the 750,000 tonnes of coffee (75% Arabica,
25% Robusta) produced by Indonesia heading for export, there is a
strong market for Indonesian coffee – particularly in Germany, Italy
and Belgium. SCAI is keen to target the Nordic market and their
producers will be on hand to introduce their coffees at the show.
embassyofindonesia.eu
EVENTS
FA L L
L O V E
I N
Autumn
w i t h
As consumers look beyond standard
beverages out of home, tea presents
a key opportunity for innovation.*
Wilfa is backing SCAE’s quest to find the most innovative new
products and services at World of Coffee, sponsoring the New
Product of the Show Awards at the event.
As well as supporting the Awards, the Norwegian company
will show its Wilfa Svart range of coffee brewers, which it has
developed with Tim Wendleboe, and will introduce its new WSOP
filters at the event. Bloggers from nordiccoffeeculture.com will join
the Wilfa team at Stand K5. wilfa.com/wilfa-precision
DaVinci Gourmet syrups can be used in both
ice and hot teas, helping you offer a new
experience every time. Simply mix with water,
or add to your existing range of blends.
Tea is the fastest growing hot
beverage category globally**
spiced
APPLE PUNCH
INGREDIENTS
Demus S.p.a. will sponsor the SCAE Excellence Awards at World of Coffee
Demus S.p.a. is proud sponsor of the SCAE Excellence Awards
which recognise and reward excellence in the global coffee
community. The Awards will be presented at 4pm on Thursday,
18 June, on the Cuptasters Stage at World of Coffee and will
honour coffee leaders in the categories of Young Entrepreneur,
The Passionate Educator, The Innovation Award, Working Towards
Sustainability and Lifetime Achievement.
The decaffeinated coffee producing company is also
supporting Re:co, the new speciality coffee symposium, which
will be held in tandem with World of Coffee Gothenburg on 15–16
June. Demus S.p.a. is a promoter of the event which will bring
coffee’s most influential thinkers together to set strategy and
discuss the major developments in the industry.
Established in 1962, Demus S.p.a. extracts caffeine from coffee,
mantaining its organoleptic characteristics with an excellent cup
profile. demus.it
12oz/360ml
DaVinci Gourmet Spiced Chai Syrup 3 pumps
DaVinci Gourmet Fruit Innovations
Green Apple Syrup
3 pumps
Hot water
fill cup
DIRECTIONS
ADD syrups to base of cup
TOP with boiling water
GARNISH with cinnamon
stick and fruit slices
For inspiration, check out
our online recipe videos
www.davinci-gourmet.com
◆
For more information about the sponsors and exhibitors at the
Nordic World of Coffee please visit worldofcoffee-nordic.com.
at www.davinci-gourmet.com
@DaVinci_Gourmet
*Allegra Project Café 15 **Zenith International Global Drinks Report, 2014
CITY GUIDE
Sweden’s second largest city is set to
become the epicentre for the global
coffee community in Midsummer
Week when thousands of visitors
arrive in Gothenburg for the Nordic
World of Coffee and Re:co Speciality
Coffee Symposium. But while
there’s plenty to keep you engaged
at the events, there’s even more to
entertain you in this beautiful coastal
city during your visit. Here are some
great recommendations from SCAE
Sweden and Go:teborg & Co.
WHERE TO EXPLORE
City Centre
Love shopping? Then make a beeline for
the city centre which has a wonderful
array of boutiques, bars, cafés and
restaurants. Streets like Vallgatan, Södra
Larmgatan and Magasinsgatan are worth
exploring and you must make a pit-stop in
the market hall (Saluhallen) at Kungstorget,
where you’ll find cheese, chocolate and
other local delicacies. Yum.
The Haga District
With wooden houses lining the cobbled
streets, the Haga District is picture-perfect.
Check out Haga Nygata, the street which
runs through the district, where you’ll find
everything from books and hats
to sweets and chocolate.
Linné & Majorna
Nightowls should head for the
‘Långgatorna’ area around Järntorget
square which is packed with popular
bars, restaurants, cafés and pubs. The
Go:teborg tourism board describes the
area as ‘a hub for the city’s alternative
nightlife’ and recommends taking a
stroll down the street Linnégatan. If
‘alternative’ is not your thing and you’d
prefer something more chilled, head to
Majorna where you’ll find a more relaxed
atmosphere.
Vasastan
If you’re more of a culture vulture than a
party animal, then a visit to Vasatan should
be top of your ‘To Do’ list. Lined with
lime trees, this beautiful street connects
the city centre with the Haga District and
with its rich collection of galleries and art
institutions, including The Valand Academy
of Arts and The Röhsska Museum of
Fashion, Design and Decorative Arts, is a
haven for art lovers. »38
Gothenburg
Awaits
CITY GUIDE
Beatrice Törnros/Mediabank Göteborg & Co.
toper-ilan-cafe-europa-half-vertical-print.indd 1
5/5/15 2:17:11 PM
CITY GUIDE
WHAT TO DO
Liseberg Amusement Park
If you hear screaming while
you potter around the Swedish
Exhibition & Congress Centre on
your visit to World of Coffee, fear
not. It is not the sound of baristas
crying over spilled milk – but it could
well be baristas enjoying a bumper
ride at the neighbouring Liseberg
Amusement Park. No matter
what your age or occupation, the
Liseberg Amusement Park is a
must-see for all World of Coffee
visitors and exhibitors. You’ll find
the Café Europa team on the Helix
rollercoaster. And yes, we’ll probably
be screaming too.
The Sauna in Frihamnen
Leaving Sweden without visiting
a sauna is a little like holidaying in
Italy and not having an espresso.
Surely there’s a law against it. Top
of your list should be the sauna in
the city harbour which has been
described by the locals as ‘probably
the best sauna in Sweden’. It was
created by the German architect
collective, Raumblabor Berlin,
who constructed large parts of the
sauna from recycled materials. The
changing rooms, for instance, were
made from 12,000 recycled bottles.
Ferry Ride
The ferries from Lilla bommen to
Klippan are a great way to see this
beautiful coastal city, and with low
prices, the tickets are great value.
The Archipelago
Just an hour from Gothenburg you
will find one of the world’s most
beautiful archipelagos. To explore
the islands, take the number 11 tram
to Saltholmen where you can hop
on a boat and sail into paradise.
Gothenburg
Guide
The World of Coffee Local Working Group
and Gothenburg Tourism Board have published
a useful map and visitor guide which include
all these recommendations and more.
Make sure to pick up your copy
at the show.
Beatrice Törnros/Mediabank Göteborg & Co.
CITY GUIDE
WHERE TO GET CAFFEINATED
Speciality Coffee Bars
There’s a reason why SCAE chose Gothenburg as a location
for World of Coffee. Not only is it conveniently located at the
heart of the Nordic region, where speciality coffee first arrived in
Europe, it is also home to a thriving coffee community.
Some great local bars to try include:
• Kaleí, Kyrkogatan 13
• Biscotti, Allmänna Vägen 34
• Two Little Birds, Andra Långgatan 5
• Kahls MagniFik, Kyrkogatan 13
• Viktors Kaffe, Geijersgatan 7
• Kafé Marmelad, Mariagatan 17
• The Kitchen, Skanstorget 1
• Alkemisten, Gustaf Dahlénsgatan 14
• Llama Lloyd, Väderkvarnsgatan 16
•
da Matteo, Södra Larmgatan 14, Magasinsgatan 17A, Vallgatan
5, Sprängkullsgatan 10A
Midsummer Night is more than a dream in Sweden,
it’s the social event of the season where Swedes flock
to the islands to sing songs, eat pickled herring, drink
flavoured schnapps and dance the night away before
kicking off their five-week annual holiday.
Traditional Fika
You simply cannot visit Gothenburg without making time for
fika, that hallowed Swedish tradition which is much more than
just a coffee break. Fika is about taking time out of your day to
enjoy the good things in life – coffee and something sweet and
cinnamon buns, cakes and cookies are all good options.
Here are some top traditional fika venues in Gothenburg:
• Frilagret, Heurlins Plats 1A
• Bönor & Bagels, Linnégatan 48
•
Latteria Kaffe-salong,
Västra Hamngatan 6
• Kafé Husaren, Haga Nygata 28
• Kafé Tugg, Postgatan
• Evas Palay, Kungsportsavenyn 39
• Caféva, Haga Nygata 5E
• Jacob’s, Haga Nygata 10
• Kronhusbodarna, Postgatan 6-8
• Kafé Magasinet, Tredje Långgatan 9
• Zenit, Allmänna Vägen 11
• Bar Foxx, Vasagatan 32
• Rosenkaféet, Slussgatan 1
Jennie Smith/Mediabank Göteborg & Co.
ECONOMY
ECOLOGY
ECOBOILER
WHEN TO PARTY
Midsummer Eve
World of Coffee has become famed for its fringe events and parties
(remember last year’s beach party in Rimini?), and this year SCAE
is planning to raise the bar even higher with a series of exciting
events throughout the week, culminating in the not-to-be-missed
Midsummer Party at a top secret location on Friday, 19 June.
Midsummer Night is more than a dream in Sweden, it’s the
social event of the season where Swedes flock to the islands to sing
songs, eat pickled herring, drink flavoured schnapps and dance the
night away before kicking off their five-week annual holiday. You’ll
need flowers in your hair and you will probably be encouraged to
dance around a maypole, but in a nice way. We can’t wait!
To book tickets and find out more, visit
worldofcoffee-nordic.com. To find more fun things
to do in Gothenburg, see goteborg.com.
MARCOBEVERAGESYSTEMS.COM
[email protected]
or call +353 (0)1 295 2674
CUPPER’S GUIDE
ECUADOR EMBRACES
Government agencies and
stakeholders in Ecuador’s
coffee industry are committed
to raising standards in an effort
to counteract falling volumes,
writes GONZALO ROMERO.
I
t is not exactly known where the first plantations started
in Ecuador, although historical research shows that in the
Jipijapa (Manabí) area, coffee was cultivated around 1860.
Initially only Arabica coffee was planted and it is almost a
century later that Robusta was introduced in 1943.
Around the 1960s, Ecuador was experiencing major changes
in the production structure, as provinces which traditionally
produced Arabica failed to overcome the problems with farm
management and low yield of around 300kg per hectare. Thus
Arabica lost importance and Robusta expanded in humid zones
of the coastal provinces of Los Rios, Santo Domingo, Esmeraldas
and the Amazon area, such as Sucumbíos, Morona Santiago, and
Zamora Chinchipe.
In 1983, in an effort to control and regulate the coffee
sector the National Association of Coffee Exporters, ‘ANECAFE’,
was created by the private sector. In 1986, coffee generated
Ecuador’s highest non-oil foreign exchange income, surpassing
exports of shrimps and bananas.
CUPPER’S GUIDE
SPECIALITY COFFEE
The Galapagos Islands’ volcanic soil and the cold ocean Humboldt Current, provide distinct conditions for coffee to be cultivated in.
In 1994 the National Coffee Council, ‘COFENAC’, emerged
through Anecafé and governmental approval to support and
develop the coffee sector. Up to 1995 a governmental census
showed there were approximately 435,000 hectares of coffee
in Ecuador, covering almost 20% of all cultivated land in the
country. Since then, there has been an important reduction
in the cultivated acreage, caused by the diversification of crops
due to low yield, destruction of plantations by the El Niño,
broca infestation and coffee leaf rust (roya) outbreaks.
This all led to a serious supply concern both for the
domestic and foreign markets.
In 2008 the USAID institution implemented a project
to aid underdeveloped countries that had experienced or
were exposed to narcotics, in which Ecuador was included.
They chose one anchor private company in each agricultural
sector through which USAID helped producers with financial
and non-financial resources in order to improve agricultural
techniques and knowledge to obtain a higher quality produce.
The aim of this project was to prevent producers from cultivating
psychotropic or narcotic leaves and focus on producing coffee
and other agricultural crops. Millions of dollars were invested in
coaching, technology, materials and financing for thousands of
coffee producers and associations. Many of which were able
to obtain excellent quality coffee and even export through this
programme. Although the programme finished in 2014, leaving
good bases for production to flourish, many producers were left
without resources to continue.
Geography and Regions
Lying in the centre of the world, Ecuador poses a promising
future for the speciality coffee market. Crossed by the equator, it
experiences little variation in daylight hours during the course of
the year, so 21 out of 24 provinces provide great environmental
conditions for growing outstanding speciality coffees. Four regional
zones divide Ecuador into Coast, Highland, Amazon and Insular
Regions; where coffee grows with special tastes and cupping notes.
The Galapagos Islands’ volcanic soil and the cold ocean Humboldt
Current provide distinct conditions for coffee to be cultivated in. »42
CUPPER’S GUIDE
Currently the total area of coffee farmed in Ecuador is around
200,000 hectares, and this is made up of small plantations grown
under shade that average five hectares or less. Approximately
105,000 families in the country are directly and indirectly involved
in the coffee-producing sector, representing 18% of Ecuador’s
economically active population. Around 70% of coffee production is
Arabica and the predominant variety is Tipica followed by Sarchimor,
Catimor, Caturra, Bourbon, Pacas, Mundo Novo.
Robusta coffee represents around 30% of the planted area and
is mainly reproduced by seeds. With the aim of encouraging its
cultivation, COFENAC developed a programme of adaptation and
selection of outstanding clones in productivity and resistance to
roya attack, on a private farm located at the Guayas province, for
a period of seven years, obtaining several clones that are being
offered mostly to private investors. Since 2011, however, highly
productive varieties of Robusta Conilon have been introduced
from Brazil such as Victoria, Ipiranga 501 and Robusta Tropical,
reproduced by root cuttings and seeds that are being planted in
unshaded, high-density plantations with drip fertigation by private
investors in the semi-arid area of the Santa Elena peninsula.
Coffee is cultivated from 200 to 2000 metres above sea
level and harvested once a year from June to October for the
continental zone, and twice a year in the insular region, from
November to December and from February to March. According
to official records, in 2013 Ecuador produced 650,000 (60kg) bags,
decreasing in 2014 to around 400,000 bags. Ecuador’s coffee
consumption is still low in comparison to other producing countries
It is important to highlight that Ecuador’s coffee industry has
sufficient installed capacity for soluble instant coffee, divided into
three major soluble coffee plants that supply many international
markets. Imports are around 1,200,000 bags of mostly Robusta
from Vietnam, Indonesia and certain Central American countries.
These enter as temporary imports, are processed and then reexported as spray and freeze-dried coffee.
CUPPER’S GUIDE
Facing Coffee Leaf Rust
Ecuador is beginning to be recognised for its quality and it is
currently working on this with governmental support. In an
effort to correct the alarming lowering production, the central
government has implemented a project called ‘Reactivation of
Ecuador’s Coffee Cultivation’. Imported Arabica coffee seeds of
roya-resistant varieties such as Catucaí, Acawá, Arará, Palma 2,
have been used to renovate approximately 135,000 hectares of
old and neglected coffee farms over a 10-year period.
The institution in charge of this project is the Ministry of
Agriculture, Livestock, Aquaculture & Fishing (MAGAP), that was
financed with US$60m to run its development. Approximately
50,000 coffee producing families will benefit from imported
seeds, fertilisers, roya prevention control kits, machinery
and equipment. The final goal of the initiative is to increase
production levels up to two million (60kg) bags per year.
One of the MAGAP’s missions for this project is to create
a system of association between the chain value members
resembling inclusive businesses; in order to increase the
producers’ profitability. The first phase of the reactivation plan
was set in motion in 2011 and this should be completed by the
end of 2015. Between 2011 and 2014 the project intervened in
41,000 hectares but production has still faced a reduction.
New Challenges
Ecuador is engaging in new projects and ventures that can
turn the situation into a more promising future. A new project
called the ‘Dauvin Project’ is being set in motion by Ecuador’s
government to build a huge dam to control and distribute water
in the dry months of the year to the coastal provinces of Guayas
and Los Rios. The project is being funded by Brazil’s Social
Development National Bank, which has allocated US$270m to
complete the Ecuadorian government’s plan to supply more than
200,000 hectares with water for irrigation. »44
VISIT US AT STAND M2 AT THE NORDIC WORLD OF COFFEE
Ecuador’s Main Producing Zones
Loja – South Highlands Region
Altitude: 1200-2000 masl
Rainfall: 1180mm per annum
Temperature: 18-22°C
Harvest: July to October
Varieties: Típica, Caturra, Bourbom, Pacas, Catimor
In the cup: Generally chocolatey and fruity flavours of orange
and honey, brilliant high acidity, medium creamy body,
intense and lasting aftertaste
Zamora Chinchipe – Amazon Region
Harvest: Low from April to May, High from July to October
Varieties: Típica, Caturra, Pacas, Bourbom, San Salvador, Castilla
In the cup: Chocolate, spices and cereal-like fragrances and
aroma, sweet flavours and brilliant green apple-like acidity,
medium body and sweet aftertaste
Galápagos – Insular Region
Altitude: 300-500 masl. The cold Humbolt Ocean Current offers
micro-climate conditions that are equivalent to 1200-1300 metres
Harvest: from November to December and from February to March
Varieties: Bourbom
In the cup: Chocolatey intense aroma, medium-low acidity,
green herbal flavours, medium body, milky aftertaste
Nor Occidente de Pichincha – North Highlands Region
Altitude: 1350 masl
Harvest: April to October
Varieties: Típica, Bourbom, Pacas, Caturra
In the cup: Dark fruit and sweet flavours, orange citric
aroma and fragrance, creamy body, intense aftertaste
and high brilliant acidity
Manabí – Coast Region
Temperature: 25°C
Harvest: June to August
Varieties: Typica, Caturra, Catimor, Sachimor
In the cup: Intense aroma, herbal flavours, medium-low acidity
and consistent aftertaste
Aroma
Loja
Atributes
Points
Aroma
9.5
Flavour
9.5
Acidity
9.75
Body
9.5
Aftertaste
9.75
Score
96.00
10
9
8
7
6
5
4
3
2
1
0
Aftertaste
Body
Points
Aroma
9.75
Flavour
9.25
Acidity
9.25
Body
9
Aftertaste
9.5
Score
93.50
Aroma
10
9
8
7
6
5
4
3
2
1
0
Aftertaste
Body
Points
Aroma
8.5
Flavour
8
Acidity
7.5
Body
8.25
Aftertaste
8.25
Score
81.00
Points
Aroma
9.25
Flavour
9.25
Acidity
9.5
Body
9.25
Aftertaste
9
Score
92.50
Acidity
Aroma
10
9
8
7
6
5
4
3
2
1
0
Aftertaste
Body
Flavour
Acidity
Series 1
Aroma
Nor Occidente Pichincha
Atributes
Flavour
Series 1
Galapagos Islands
Atributes
Acidity
Series 1
Zamora Chinchipe
Atributes
Flavour
10
9
8
7
6
5
4
3
2
1
0
Aftertaste
Body
Flavour
Acidity
Series 1
Aroma
Manabi
Atributes
Points
Aroma
8.13
Flavour
8.13
Acidity
7.5
Body
7.5
Aftertaste
8
Score
78.52
10
9
8
7
6
5
4
3
2
1
0
Aftertaste
Body
Flavour
Acidity
Series 1
CUPPER’S GUIDE
Golden Cup
In the midst of this downturn, private companies along with
governmental and private institutions have worked even harder
to create a coffee drinking culture in the country. Cafecom S.A.,
one of the biggest exporting speciality coffee companies in
Ecuador, introduced the term ‘Barista’ for the first time in 2006;
producers and companies work together to improve growing
and processing conditions to obtain better production. Evidently
Ecuador’s production is obtaining better quality because of these
efforts, getting close to boutique scoring coffees in 2014.
Coffee from the province of Loja has proven once again to be
the best in Ecuador. Final results of the 2014 golden cup contest
In an effort to correct the alarming lowering production, the central government
has implemented a project called ‘Reactivation of Ecuador’s Coffee Cultivation’.
Imported Arabica coffee seeds of roya-resistant varieties such as Catucaí, Acawá, Arará,
Palma 2, have been used to renovate approximately 135,000 hectares
of old and neglected coffee farms over a 10-year period.
in 2011, 23 baristas were certified by Authorised SCAE Trainer and
Italian Barista Champion, Luigi Lupi, along with the Institute of
Promotion of Investments & Exports, ‘PROECUADOR’.
Anecafe created and hosted the first golden cup championship
‘Taza Dorada’ in 2007, a contest where producers from all over
the country send their best samples and international cuppers
from different countries judge and score them according to
their attributes. Consequently, the Specialty Coffee Association
of Ecuador (ACEDE) was created to educate and promote the
speciality coffee culture in the country.
Today Ecuador is experiencing a boom in awareness of coffee
consumption and the quality of final product. Since this event,
ranked coffee from Loja in first place, scoring an outstanding
89.20. Through one of the biggest coffee exporting companies,
in a strategic alliance with Exclusive Coffees from Costa Rica, this
lot was bought at US$2,000 per quintal and sold to Korean and
Japanese coffee companies; establishing a new record price for
Ecuadorian speciality coffee. With these results, we can expect
great years to come for production and quality of the Ecuadorian
speciality coffees.
◆
GONZALO ROMERO is an international commodities broker based
in Guayaquil, Ecuador. He is founder of REPEC, Representaciones Ecuador
S.A., the coffee, cocoa and sugar brokerage.
Art of Decaffeination
Sponsors of the SCAE Excellence Awards
Do not believe anyone who tells you that decaffeinated coffee is not good! When the blend
is good the taste does not change. And with the Demus® Process, chosen by the best coffee
roasters, what we do is remove the caffeine while leaving the properties of every single bean
unaltered. So that you may enjoy the pleasure of an espresso every time you want to.
Well then… may your next coffee be a decaffeinated one.
via Caboto, 31 - 34147 Trieste
[email protected] - www.demus.it
ADVICE
STORM RISING
Fritz Storm, the 2012 World Barista Champion, coffee industry consultant and barista
mentor, flew into Dublin this spring to advise local hospitality operators how they can improve
their coffee offering in the build up to World of Coffee Dublin 2016 and the World Barista
Championship. SARAH GRENNAN picked up some tips.
L
ike many coffee professionals, Fritz Storm took a circuitous
path into the industry. A career as an accountant was
cut short following ‘four years asleep at the desk’ and
subsequent part-time jobs in a gay bar, steakhouse and
other hospitality operations were soon forgotten once he landed
a dream role in a café. The year was 1994 and by 2012 Fritz had
risen to the pinnacle of his profession – World Barista Champion.
In Dublin to address a group of local hospitality operators
who are vying to become members of the 2016 World of
Coffee Ambassadors’ Club, Fritz revealed, however, that while
winning the World Barista Championship was a life-changing
achievement, he rapidly realised that he still had much to learn
about the industry.
‘Winning the WBC opens a lot of doors for you but I found
out very quickly that I still knew absolutely nothing about coffee.
When you win the whole world wants to connect with you and I
realised I could do two things – I could lie and pretend to know
everything or I could say “I’m sorry, I don’t know but I’d like to
know”. That’s the wonderful thing about coffee. There is so much
to learn and we have to share our knowledge with each other.
We should be colleagues, not competitors.’
Since that moment of self-discovery, Fritz has gone on to learn
and share his knowledge worldwide. He established his eponymous
consultancy, Fritz Storm, where he consults with cafés, roasteries
and mentors competitors, and, together with Kentaro Maruyama,
he created The Barista Camp where baristas can learn and develop
their skills. Later, he added Conzeptual Coffee to his portfolio, a
consultancy serving large-scale businesses such as hotel groups,
caterers and industrial coffee companies.
‘With Conzeptual Coffee I am trying to ride two horses,’ Fritz
explained. ‘I am trying to bring my knowledge, skills and network
within the speciality coffee world and introduce it on a large
scale in the industrial world.’ Projects have included a six-year
programme with Le Meridien Hotel Group, where he was asked
to create a ‘barista-style culture’ for the brand. This involved
overseeing the introduction of creative hubs and coffee outlets,
appointing master baristas and undertaking regular training and
events to grow the coffee culture in-house. The result was a
huge improvement in guest satisfaction ratings and a major drop
in staff turnover. Well trained staff were more engaged, and the
more engaged they were, the happier they were in their roles,
ergo, the longer they stayed with the company. ‘If you look at
coffee just in terms of revenue potential, it is not that profitable
for hotels, but if you look at the broader picture, in terms of
standards and employee retention, that’s where it becomes more
valuable. Good coffee is a statement. Restaurants are beginning
to realise that now too. They are beginning to understand
that people will simply not accept bad coffee when they are
out paying for a nice meal. If they want to keep up with the
competition, they have to offer good coffee,’ said Fritz.
ADVICE
'We need to tell the story
of coffee and teach
consumers about what
they are trying, but we must
them at their
If we give
and don’t
that is too
why it
the way it does then they
meet
level.
something
acidic
explain
tastes
won’t come back.'
T
he secret to good coffee, whether a hotel, restaurant
or a specialist café, is simplicity, he advised. He told the
gathering of baristas, café owners and restaurateurs:
‘In terms of serving, there is only a number of things
that you can do with coffee and milk. It’s about simplicity and
consistency. You must try to do the best you can with what you
have. I get really confused when I go into a café and there is a list
of 40 items on the menu. There are a lot of brewing techniques
that are very popular now – v60, Siphon, Chemex and so on –
but regular customers cannot taste the difference and they don’t
have time to wait five minutes for their coffee to brew. You need
to keep it simple – have different things on the menu that are
different. It’s ridiculous to have a cappuccino, flat white and a
café latte. It’s impossible to taste the difference – just have one!’
Fritz also urged baristas to become storytellers. Stories
aren’t just a powerful marketing tool – they’re also an essential
guide when introducing new customers to speciality coffee, he
explained. ‘Many consumers don’t like the coffee baristas like as
it is so lightly roasted,’ he warned the Dublin operators. ‘They
don’t understand what they are tasting so they don’t know why
it costs three to four times as much as the coffee they buy in a
supermarket. The wine industry is something that we can learn
from. It’s older and more established and consumers understand
why some wine is more expensive than others and why you
would buy different wines for different occasions. This is what
we have to do. We have to meet consumers where they are and
give them a good experience so that they come back. We need
to hold their hand and explain what we are serving. We need to
tell the story of coffee and teach them about what they are trying
but we must meet them at their level. If we give something that
is too acidic and don’t explain why it tastes the way it does then
they won’t come back.’
Finding the time to educate customers is not always easy,
Fritz noted, but it is an important task. ‘I spent 10 years in Café
Europa, a very busy café in Denmark, I know how hard it is when
people come in on a busy Saturday and ask loads of questions.
The wrong thing to say, however, is “I’m too busy”, you should
say “stand here and you can see how I make it”. People will
understand that you are busy and they will appreciate the effort.
They’ll tell their friends about you.'
That personal touch is what’s making an impact in today’s
hugely competitive café scene. Fritz has noticed a change in
trends. ‘There are a lot of huge chains in this business. Everyone
wants to grow and be a chain but if you look at the big chains
like Starbucks, they’re actually trying to look smaller now. They
want to look more local and independent.’
Whether a chain or an independent, it is crucial that cafés
stay consistent. ‘Use the technology the right way. Technology
is improving all the time and it will help you. People want
consistency. There is nothing worse than when you go into a »49
ADVICE
16-18 JUNE 2015
SWEDISH EXHIBITION &
CONGRESS CENTRE, GOTHENBURG
WWW.WORLDOFCOFFEE-NORDIC.COM
SCAE IS SERVING YOU
THE WORLD OF COFFEE
SCAE IS BRINGING EUROPE’S GREATEST COFFEE EVENT TO THE HEART
OF THE NORDIC REGION DURING MIDSUMMER’S WEEK THIS JUNE.
Join us as we go back to the roots of speciality coffee in Europe and gather
the world’s best coffee producers, suppliers, roasters, brewers, baristas and
operators together for a celebration of coffee featuring:
- 200 Exhibitors
- Five World Championships
- Re:co Speciality Coffee Symposium
- Origins Hub
- SCAE Education Programme
- SCAE Excellence Awards & New Products Awards
Register for tickets now at www.worldofcoffee-nordic.com.
ADVICE
(L-r) Pictured at the World of Coffee Ambassadors’s Club conference were speakers Vini Arruda,
Education Coordinator, SCAE Ireland; Fritz Storm, keynote speaker; Paul Stack, Vice President, SCAE;
Clyde Carroll, Marketing & Communications Manager, DublinTown, Dublin’s Business Improvement District
which is supporting the World of Coffee Ambassadors’ Club initiative; and Rebecca Dunwoody,
World of Coffee Ambassadors’ Club Coordinator.
coffee shop or restaurant and have a great experience, then
when you go back with your wife the next month for her birthday
and you have a terrible espresso. You won’t go back.’
T
he rapid growth and engagement of the coffee
community worldwide hugely excites Fritz. ‘I’m one of
the older guys in this industry, but it’s been fun to see
how it has developed… It’s come from nothing to be a
thriving barista community and we are still only just scratching
the surface. It’s a little like the Wild West. But coffee is the most
widely drunk beverage in the world [after water] so there is still
huge opportunity to grow.’
The World Barista Championship was a great initiative and
it has been hugely beneficial in galvanising baristas and coffee
loving consumers, Fritz noted. ‘In the 1990s, we really didn’t
know what we were doing. We didn’t know what a crema was,
we didn’t know how the machines worked, it was just clickclick,’ he said, demonstrating operating an espresso machine,
‘then within eight or nine years the whole world was engaged.
The World Barista Championship became huge – it was like our
Formula One. Unfortunately, there also came a hype around
winners and baristas became like rock stars.’
Since winning the WBC in 2002, Fritz has mentored some of
the world’s best baristas as they prepare for the championship.
What advice does he give competitors? ‘First of all, being
humble is a very, very good place to start. Try to create a friendly
atmosphere – both in the competitions and the café. You don’t
want to create an atmosphere where people are afraid to ask a
question.’
Step away from the score sheets, Fritz also advises. ‘In 13
years, I have never used a score sheet when I train and mentor
baristas. It doesn’t matter if I think something is a five or a six.
What matters if I work with you is that I make you the best you
can be. Be yourself, there’s no one else like you. When you work
with competitors, the most important thing is to make them feel
confident enough to be themselves.’
Fritz is one of a very select group of baristas who struck gold
and scooped the WBC crown on the first year of competing in
the final. His children, he joked, often ask him why he couldn’t
be famous for something more interesting, like sport. But if
they’re underwhelmed, Fritz is still proud and fondly recalls his
achievement. ‘It was the first time in my life that I did something
for myself, I still cry when I tell the story at Barista Camp.’
◆
Ambassadors’ Club
SCAE Ireland has
launched an exciting new
programme as Dublin gears
up for World of Coffee
2016. The local chapter
has created a new World
of Coffee Ambassadors’
Club which will feature up
to 100 of the top cafés,
restaurants, hotels and bars
serving coffee in the Irish
capital, and support them
through a range of training
and marketing initiatives.
Applicants were invited to
a conference on 23 April with
keynote speaker, Fritz Storm,
where the plans for the World
of Coffee Ambassadors’ Club
were revealed. ‘What we’re
trying to do is new,’ explained
SCAE Vice President, Paul
Stack. ‘The World of Coffee
Ambassadors’ Club can
become the genesis of
something that can be
rolled out around the world
as a precursor to World of
Coffee. Our key vision is to
leave a legacy post-Dublin
2016. We want to establish
Dublin as one of the world’s
top destinations for quality
coffee.’
Businesses applying to
become members of the
Ambassadors’ Club will
receive two off-site training
days, a one-to-one on-site
training session plus three
on-site audits completed
by an independent auditor.
Training packs will also be
provided to businesses to
help educate additional
team members in
participating outlets.
Operators who
complete the programme
and meet the criteria set
out in all audits will be
promoted in a World of
Coffee 2016 booklet and
mobile app which will
showcase Dublin’s best
coffee locations. The
booklet will be distributed
to visitors at the event and
also circulated in Ireland
through media partners.
TRENDS
THE POWER
OF ONE
Single serve coffee has revolutionised the way
consumers prepare coffee and has
helped introduce speciality coffee to a wider
audience through its user-friendly capsule
system, diverse selection of blends and single
origin coffees, and savvy marketing campaigns.
EDOUARD THOMAS, International Sensory
Manager at Nestlé Nespresso, the marketleader in single serve coffee, looks at the latest
trends in this rapidly growing segment.
I
t has been 29 years since Nespresso pioneered the single
serve segment – creating a ready-to-use, single portion
coffee that would transform the way millions of coffee lovers
around the world make and consume their coffee each day.
The idea in the beginning was simple, yet revolutionary, enabling
anyone to create the perfect cup of coffee in the home – just
like a skilled barista. The parameters that the barista precisely
sets were studied and reproduced in the capsule: coffee physic,
freshness, dose, particle size, tamping, water temperature,
extraction pressure, no channelling and so on.
Since then, the sector has grown considerably, more and
more companies have entered the market and Nespresso has
continued to innovate, consistently delivering high quality coffee.
Consumers around the world have embraced single serve
and, as a result, portioned coffee has been the fastest growing
segment in the industry for more than a decade.
TRENDS
In the US the National Coffee Association (NCA) has noted
that consumers are ever-more satisfied with the quality and
diverse choice of their single serve. While espresso-based
beverages remain a strong out-of-home trend, single serve
has a broader representation in the home, and the NCA found
that single cup brewers are most associated with gourmet
coffee, made from premium beans. The Association sees
this as an opportunity for single serve to develop
in speciality coffee.
The New Coffee Reality
Portioned coffee is the new coffee reality. Quality suppliers
play an important role in introducing speciality coffee to a new
audience, helping grow coffee awareness among consumers
and teaching them about origins, blends and the diverse
spectrum of coffee flavours.
Today more and more coffee roasters of all types – both
speciality and mainstream – offer single serve solutions and the
roasters who are committed to excellence are the companies
who are enjoying the most success.
Opting for the best at every step of the coffee value chain
to create an exceptional coffee experience for your customer
is what matters. By sourcing the highest quality, sustainable
coffee, creating precise roast profiles adapted to every blend
or single origin, roasters can help consumers create a superior
cup in the home.
Some critics have argued that a capsule cannot be as good
as a traditionally made espresso due to extraction and freshness
and it’s fair to say that, just like any other extraction method,
you can find poor and high quality single serve. Companies,
like Nespresso, who use aluminium as a barrier to air, humidity
and light and fill capsules in an oxygen-free environment
can preserve the freshness and aroma, ensuring that when a
consumer brews their coffee, all the encapsulated coffee and
aromas will be delivered in the cup.
Benefits
The ease of preparation, including cleanliness and consistency,
is a clear asset for single serve. All parameters are pre-set to suit
a particular coffee and deliver a specific taste profile. The coffee
lover can focus on finding their own coffee preferences by
navigating through the taste profiles offered. Assuming freshness
is mastered (i.e. no exposure whatsoever to air, light and humidity),
then the consumer can benefit from a wide aromatic diversity at
home, as and when they wish, for an extended period of time.
Put simply, they’re not limited by having to use up that 200g
pack of washed Ethiopia Sidamo beans before they can open
the pack of Colombian Huila Supremo that they’d really rather
drink tomorrow morning. With single serve, consumers have the
advantage of having a huge range of diversified coffees on hand, »52
TRENDS
which are always fresh. It provides a freedom of choice based on
one’s personal preferences and helps inspire greater interest in
speciality coffee and accelerate the learning about origins
and flavours.
In terms of sustainability, using a portioned coffee system
allows consumers to use a precise amount of coffee, and only
use and heat the amount of water required for one cup. This
precise use of resources can actually reduce the waste caused by
traditional coffee preparation methods, when consumers often
prepare more coffee than they wish to drink, wasting coffee,
water and electricity. In the Nespresso system, for instance, the
waste of high-end, rare quality coffee is minimal thanks to the
performance of the system and the significantly lower dose of
coffee that is required to extract one coffee compared to many
other extraction methods.
Almost everybody knows about single serve coffee today
and this awareness will continue to grow. What is less known,
is the science and art behind it all. That is to say, a lot of
expertise has gone into creating high-quality single serve.
Of course, a single serve system has its own rules and makes
its own sensory universe. You wouldn’t compare the sensory
profiles of a coffee brewed in a French Press to a Pour Over,
nor would you roast and grind your coffee the same way for
these two methods. By the same token, an espresso shot
Edouard Thomas
prepared in a traditional machine and that from a single serve
machine abide by different roast/grind/extraction parameters
and sensory evaluations.
Future Trends
In the future, we expect the single serve segment to continue
to grow as more consumers embrace the offering and purchase
pod machines for their homes. While it is predominantly a
domestic trend today, we believe it will also grow outside the
home, particularly in offices, hotels, restaurants and larger
catering businesses. Quality will improve also, and even small
roasters will provide portioned products.
As for Nespresso, we will continue to innovate to bring
the highest quality coffees and new exceptional experiences
to our consumers, by introducing new Grand Cru coffees
in our permanent range or Limited Edition coffees to meet
coffee lovers’ preferences and delight them with unique
consumption moments.
◆
EDOUARD THOMAS has been a member of the SCAE Education
Committee since 2012 during which time he led the creation of the
Sensory modules in SCAE’s Coffee Diploma System. His responsibilities
include keeping SCAE updated with the latest developments in
sensory science.
SIGNPOST
15-16 June 2015
GOTHENBURG, SWEDEN | ERIKSBERSHALLEN
Recosymposium.org
Produced by
Held in conjunction with
worldofcoffee-nordic.com
FIELD TRIP
Raising Coffee Quality
Through Education
SCAE’s field trip to Honduras
this spring highlighted how
the Hondurans are committed
to raising standards in coffee
production.
COLIN SMITH reports.
O
n arrival in Honduras we were transported to our
hotel in San Pedro Sula – 13 of us from eight different
countries enjoyed our evening meal sponsored by
ADECAFEH (the Exporters’ Association of Honduras).
Our host, Maritza Midence of Highland Coffee, had organised
our visit in conjunction with SCAH (the Speciality Coffee
Association of Honduras) which was to prove, in the words of
Veronica Keckesova: ‘the experience of a lifetime’.
The destination for the next day was Lake Yojoa, set in the
wonderful mountains of Western Honduras, the largest lake in
Honduras, and the home of IHCAFE’s training school. IHCAFE,
the coffee authorities, hosted much of our visit and arranged for
Michelle Anariba to oversee any problems.
The training centre provides a 36-week course in coffee
knowledge for aspiring coffee farmers, which covers all aspects
of the coffee process with a focus on tasting for coffee quality.
The technology agronomy department deals with disease
prevention through genetic study and tissue culture.
Our guide for the next three days was Arnold Puz whose great
knowledge, as a coffee farmer and cup taster, proved invaluable
to us. We were welcomed by Carlos Pineda, Cupping Director
and Mario Ordonez, Assistant General Manager, who explained
FIELD TRIP
SCAE on Tour
SCAE organises a series of field trips to origin
countries throughout the year. See scae.com
for details of future adventures or contact Colin
Smith, e: [email protected] for
more information.
that the school caters for growers and exporters. Having secured
EU funding, IHCAFE now boasts six regional offices and seven
research centres.
Honduras is the largest Central American exporter, achieving
five million sacks per year from 120,000 producing families.
Some 95% are small producers, who account for 70% of the
crop (280,000 hectares are under coffee cultivation). They are all
registered by IHCAFE – that’s one million people.
IHCAFE’s strategy encompasses road building, health,
education and social improvement, as well as the coffee
fundamentals. Their export is worth $800m per year to the local
economy. There are eight main varieties of tree grown according
to area. The coffee grades are divided – 10% is standard; 60% is
high grown (HG); and 30% is speciality strictly high grown (SHG),
which is grown over 1200m.
There are six growing regions – Copan, Montecillos, Agalta,
Comayagua, El Paraiso and Opalaca. Our trip later took us to the
Honduras Western Coffee (HWC) area of the Montecillos and
Copan regions. Our first region to visit was Santa Barbara, which
has produced Cup of Excellence winners for the last seven years.
The promotion of quality through education will be the driving
force for the Honduras coffee industry. So many young people
leave the industry, but they must be encouraged to learn how to
prosper through better management. Research is an important
part of the work. We learned about the dangers of the Coffee
Bean Borer (Broca). They have developed a parasite which
follows the broca into the bean and lays its own eggs to feed off
the broca larva. This ‘organic’ method is becoming very popular.
One of the major problems in Central America is coffee leaf rust
(Roya), which is also high on the IHCAFE agenda.
In the cupping room we learned from Arnold the importance
of drying the parchment to a level which will produce the
best oil content without water pockets which hinder flavour
development in the roasted bean. Here we had our first of many
cupping sessions to appreciate the variety of flavours from the
different regions.
After lunch it was off to El Cedral farm at 1550m, which has
produced several winners in the Cup of Excellence Competition.
El Cedral is a family farm run by Pedro Morenas, who grows
the Pacas variety of tree. The parchment is dried on tables
for 18 days to reach a level of 15% moisture. The facts about
production are quite interesting, 100lb cherry produces 21lb
parchment which equals 18lb of green bean. These figures help
us to understand the quantities needed to maintain our coffee
demand. With approximately 20% loss in roasting and some
moisture loss in transport it needs 100lb of cherry to produce
approximately 15lb (6.5kg) of roasted coffee. Dinner, hosted
by Benjamin Paz of Comercial Exportadora San Vicente, was a
traditional meal – ‘baleadas’ – in Café El Dorao on the lakeside.
At breakfast in IHCAFE the next morning we were welcomed
by Juan Rafael Lopez, the Director of the Institute, before
visiting some of the 60ha of the site and attending a lecture
on Marcala Coffee by Zoyla Moreno. All the coffee is organic
and has certification with positive traceability. Rodolfo Penalba,
Managing Director of COMSA (Café Organico Marcala), explained
the export process. It holds Fairtrade and organic certification
and, alongside the quality, it is able to upgrade the New York C
price by 50c. COMSA exports 70,000 bags per year and has a
wide range of honey, semi-washed and washed coffees. The
organisation is also committed to the welfare of its growers
providing, schools, clinics and other necessities.
Our next farm visit was Finca El Sauce, run by the Madrid
family in the Montecillos mountains on the edge of the Santa
Barbara National Park. They grow various tree varieties, Paca,
Catuaii and Pacamara at 1570m. Their quality has won the Cup of
Excellence in past years.
Dinner that night was fish from the lake in Sula Blanca, hosted
by Inaginsa.
Back at IHCAFE the next morning we had a presentation
from Raphael Martinez of Cohorsil Coop, which is the oldest
coop in Honduras. Like other large coops it has an important
social policy, incorporating education and ethical management.
The forward-looking ideals are reflective of the advancement in
coffee management that is prevalent in all the farms and coops »56
FIELD TRIP
that we visited. Cohorsil Coop aims for certification in all aspects
of soil management, pest control, fertilisation, sustainability and
financial stability and holds ISO 9001.
Our next tasting session was very valuable, again under the
guidance of Arnold. Here we tasted specific Arabica varieties and
identified flavour concepts. Lempira is fruity, light with strong
citric notes; Pacamara has a heavier body with hints of caramel
and honey; while a Bourbon/Pacas blend produced light berry
fruit tones. Honduras coffee has got speciality!
Saying farewell to our hosts at IHCAFE we embarked on the
long journey to Santa Rosa de Copan. The almost six-hour drive
through wonderful mountainous countryside took us to the
Inaginsa Dry Mill, where we learned from Walter Dunaway about
moisture controls, bean quality and how a large mill operates.
Inaginsa exports 400 containers (average 250 bags) per year.
The next morning at The Coffee Planet & Beneficio, Santa
Rosa, we had coffee with Peter Rodriguez, the President of the
Specialty Coffee Association of Honduras and learned how the
Association was focusing on education to raise the standards of
Honduran coffee. SCAH’s policies insist on providing a healthy,
sustainable way of life for the coffee community, with education
a key factor, and the SCAH logo is used on all their products to
identify them with the philosophy.
Café Capucas (Cocafcal) is a research and development
institution in the Copan region which won a SCAE Excellence
Award for ‘Working Towards Sustainability’. Here the team look
into all aspects of farming to help and expand the economy
for the farmers. For example growing lemongrass will stop
erosion and makes a good fertiliser, while encouraging your
own beehives with a non-stinging variety (meliponas) will
aid fertilisation. Café Capucas is even experimenting with
dried coffee pulp to make a ‘Coffee Tea’. In a covered drying
FIELD TRIP
environment they are using a rotating drying method for
parchment, which is a really enterprising operation.
Omar Rodriguez was our guide and over the two days we
saw many schemes, picked coffee, witnessed pulping on a small
machine, saw the development of fertilisers and pest controls
at Cocafelol and visited a clinic provided by Fairtrade subsidy.
For all of us this was a big two-day learning curve. We broke the
journey back to Santa Rosa at Aruco Mills where Osman Romero
and Donaldo Fiallos laid on a superb reception before we briefly
looked at the large drying and milling plant. Our evening meal in
The identification of area and farm has highlighted the
individuality of flavour in each area. Differentiation has become
more pronounced, and the guidance provided to producers by
IHCAFE, SCAH and other organisations has raised the standards
significantly within the last 10 years. It seems that this has come
about through the emphasis on education and development in
all aspects of the trade.
Thanks again to all the people who helped us in Honduras,
especially Maritza Midence who, with Michelle Anariba of
IHCAFE, organised such a wonderful trip.
◆
Santa Rosa was hosted by the Occidente Commercial Bank of
Honduras. They specialise in the funding of the coffee market
throughout the country.
A popular way of enhancing the economy of a coffee farm is to
attract tourists, educating the public in the growing and processing
of the coffee. Raoul Welchez at Finca Santa Isabel has done just
this. Brought to the top of the mountain, we walked down the
forest trail and saw coffee growing and a great variety of natural
flora and fauna. After stopping for lunch the afternoon was spent
in a bird sanctuary where macaws flew freely around our heads.
The evening meal at Copan was hosted by Raul Hawit of
the export company CAFFEX. Sunday was a recreation day and
enabled us to visit the famous ruins of the Mayan city of Copan.
This was an enlightening visit into history and provided an
opportunity to learn about the culture of Honduras. Our evening
was at the restaurant of Flavia Cueva, Hacienda San Lucas, again
hosted by IHCAFE.
On returning to San Pedro Sula we visited the ICAFE Quality
Control Centre. Here samples are kept of all exported coffees.
They test the beans and have accredited Q Graders to taste
them. Orietta Pinta gave us a guided tour, and enhanced our
knowledge of Honduran coffee further. A splendid farewell party
from IHCAFE and ADECAFEH concluded our trip and provided
lasting Honduran memories.
Commitment to Quality
This very well organised trip showed us how much care is being
taken to upgrade the quality of the coffee in Honduras. At all
stages the focus is on improvement of the process with careful
testing and analysis of the bean. The opinion of the group was
that Honduras coffee is proving itself to be one of the top coffees
in Central America. In the years that I have been in the industry,
I can see how Honduran coffee has developed from a secondary
coffee to become truly ‘speciality’.
MEMBERSHIP
Be Part of
Something Special
As a member of the Speciality Coffee Association of Europe (SCAE) you will have access
to education, training, events and competitions which are designed to help you grow your career,
improve your business and champion speciality coffee in your community. Join us now at scae.com
and be part of a 3,000 strong membership organisation which is dedicated to
‘Inspiring Coffee Excellence’ around the world.
T
he Speciality Coffee Association of Europe (SCAE) sits at
the very heart of the coffee community, where thousands
of coffee professionals and enthusiasts can share their
wealth of knowledge and experience with one another.
Everything we do at SCAE is focused on ‘Inspiring Coffee
Excellence’ through innovation, education, research and, most
importantly, communication. Our vision is to bring speciality
coffee to the world, to educate consumers on this most
fascinating beverage for the benefit of every level in the supply
chain, all while helping to ensure the long-term sustainability of
our industry.
As a non-profit membership association, SCAE has established
an enormous network of coffee lovers and industry professionals
across more than 90 countries worldwide, with many also
working through a national chapter that offers a programme
of coffee events, training workshops, competitions and social
activities on a local level.
On the international stage, which is also served by a
worldwide network of Authorised SCAE Trainers (ASTs), we
regularly host training days and workshops as part of our wellestablished Coffee Diploma System.
We also offer networking events, field trips to origin countries,
and our annual World of Coffee event, which brings together
thousands of visitors, exhibitors and competitors from all over
the world to take note of the latest trends in coffee innovation,
as well as to witness the exciting spectacle of the World Coffee
Championships.
Membership Options
There are a series of membership packages tailored to suit your
needs – whether you are a business, a coffee professional or a
consumer with a passion for coffee.
COMPANY MEMBERSHIP
Company membership is open to all companies serving the
coffee community including growers, importers, roasters,
coffee bars, charities, training schools, distributors, publishers,
consultancies and so on.
Benefits include:
• A welcome pack with SCAE personalised certificate,
badge and stickers
• Subscription to Café Europa, SCAE’s quarterly print and digital
magazine
• Monthly SCAE newsletter
• Invites to coffee field trips (cost applicable)
• Invitations to events from SCAE HQ or local chapters
• Discounts on SCAE Coffee Diploma System certificates
• Discount of 10% on SCAE merchandise
• Eligibility to enter and/or judge competitions
• Discounts on exhibiting at SCAE’s annual World of Coffee events
• Free entry to World of Coffee events (if registered before
deadline) and access to exclusive members lounge at the event
• Access to the members-only section at scae.com
• Inclusion in our online membership directory at scae.com
• Ability to vote in elections for local chapter and SCAE Board
• Six-month subscriptions to Tea & Coffee Journal, Fresh Cup
and Global Coffee Review, with further discounts offered once
the half-year subscription has expired
• Six-month subscription to bi-monthly Roast magazine (if
‘Roaster’ is selected on application form)
• Handmade mahogany plaque, personalised with company name
• Use of SCAE member logo on your website and company stationery
• Ability to hold AST licence (once relevant training complete)
• Promotion of AST courses on SCAE website
• Referral incentive per new member (excluding Consumer/
Coffee Lover)
• 10% discount off advertising rates in SCAE media pack
MEMBERSHIP
Membership packages are based on size of annual turnover.
They are:
Small Business
Turnover: Less than €1m
Annual membership fee: €175/£150
Benefits: As above, plus a second membership for one other
member of your team who will also receive all benefits,
excluding the ability to vote.
Medium Business
Turnover: €1m-€3m
Benefits: As above, plus one additional handmade mahogany
plaque and two secondary members who will also receive all
benefits, excluding the ability to vote.
Large Business
Turnover: €3-€10m
Benefits: As above, plus two additional handmade mahogany
plaques and four secondary members who will also receive all
Corporate Business
Turnover: Over €10m
Annual membership fee: €1,000/£850
Benefits: As above, plus three additional handmade mahogany
plaques and 10 secondary members who will also receive all
PROFESSIONAL INDIVIDUAL
Professional individual membership is open to individuals
who work in the coffee industry but do not require company
membership. This includes all Authorised SCAE Trainers.
Benefits:
• A welcome pack with SCAE personalised certificate, badge and
stickers
magazine
• Six-month subscription to bi-monthly Roast magazine
(if ‘Roaster’ is selected on application form)
• Handmade mahogany plaque, personalised with name
• Use of SCAE member logo on your website and company
stationery
• Ability to hold AST licence (once relevant training complete)
• Promotion of AST courses on SCAE website
• Referral incentive per new member (excluding Consumer/
Coffee Lover)
BARISTA
Barista membership is open to individuals who prepare and serve
coffee.
Benefits:
• A welcome pack with SCAE personalised certificate, badge and
stickers
magazine
• Invitation to join the Barista Guild of Europe and SCAE member
discount
CONSUMER/COFFEE LOVER
This is SCAE’s entry level subscription for those who enjoy coffee
but are not commercially involved in the speciality coffee industry.
Benefits:
• Welcome pack including SCAE personalised certificate, badge
and stickers
magazine
• Invitations to coffee field trips (cost applicable)
• Invitations to events from SCAE HQ or local chapter
• Free entry to World of Coffee events (if registered before deadline)
and access to exclusive Members Lounge at the event. »60
MEMBERSHIP
APPLICATION FORM
3 Easy Steps to Join SCAE today
Complete the application form (below) or online at www.scae.com
How to Pay:
SCAE will send you an invoice with payment instructions for inter-bank transfer or to pay by card
Please call the SCAE team on +44 (0) 1245 426060 if you have any questions.
Send the completed form by:
Email: [email protected]
Fax: +44 (0) 1245 426080 or
Post to:
Speciality Coffee Association of Europe
Oak Lodge Farm, Leighams Road, Bicknacre
Chelmsford, Essex CM3 4HF, UK
Please enter details clearly in CAPITAL LETTERS using black ink.
First Name
Title
Family Name
Company Name
Street & No.
Postcode
City
Country
Name to appear on plaque*
Please note that Barista and Coffee Lover (Consumer) do not receive plaques
Today’s date: DAY
MONTH
Tel
YEAR
Fax
Mob
Email
Web
VAT/IVA No.
Facebook
Twitter
(VAT @ 20% will be added where applicable)
Annual Membership Rates For 2015 (VAT @ 20% will be added where applicable)
Membership Category
Rates
Category
(Please tick one only)
Consumer
Coffee Lover (consumer) €30 / £25
Barista
€75 / £65
Barista
Professional Individual
€150 / £130
Trainer/School/Academy
Name to appear on plaque
Retailer/Coffee Bar
Roaster
Company Membership (by annual turnover)
Less than 1 million Euros
(includes 1 additional employee membership)
Supplier/Wholesaler
€175 / £150
Manufacturer
Trader
Institution
Medium Business 1-3 million Euros
(Includes 2 secondary memberships)
€350 / £300
Large Business 3-10 million Euros
€750 / £650
Grower
Other (Please specify)
Corporate more than 10 million Euros
SIGN UP FOR 2 YEARS MEMBERSHIP AND RECEIVE 10% DISCOUNT OFF YOUR JOINING FEE
TODAY, OR SIGN UP FOR 3 YEARS AND SAVE 20%.
Select one only: 1 year
Please tell us how you heard about us
2 years
3 years
€1000 / £850
Shop with SCAE
SIGNPOST
Visit the SCAE Shop at the Nordic World of Coffee where you can buy a range of coffee
books, equipment and merchandise at great prices. For an added bonus,
SCAE members can avail of a 10% discount.
If you can’t make it to World of Coffee, don’t worry, you can shop online at scae.com.
1.
2.
3.
4.
5.
6.
7.
8.
9.
The SCAE Shop collection includes (1.) SCAE ‘Aeropress Bundle’ (2.) Le Nez du Café, available with six or 36 aromas
(3.) V60 Dripper (4.) VST filters (5.) SCAE ‘Dripper Bundle’ (6.) Refractometer
(7.) Chemex 3-6 cup with wooden collar (8.+9.) SCAA Handbooks
Buy Online
You can access the SCAE Shop through our website at www.scae.com where you’ll find full listings of our products
and pricing. All shipping is calculated at point of order and is dependent on your location and the size of your order.
Please send any enquires to [email protected].
SAVE THE DATE
C O F F E E
D I P L O M A
16 - 18 JUNE 2015
www.scae.com
| [email protected]
GOTHENBURG,
SWEDEN
QjA
CHARLES
PRAGER
Café Europa’s founding Editor and,
most recently, Advertising Manager,
CHARLES PRAGER, retires this summer
following 60 issues and 17 years with
the magazine. We caught up with him
for a quick chat before we bid him ‘adieu’.
When and how did Café Europa originate?
Just after SCAE started, there was a board meeting in London,
I think in July 1998 and Alf Kramer proposed launching a SCAE
newsletter in time for the first ‘Norwegian Championship in Barista
Art and Craftsmanship’ a little over a month ahead in September.
So we were pressed for time. As it happened, I was the only
Information Committee member present, so the job of editor,
happily for me, dropped into my lap!
What was the vision for the magazine?
the globe, and of coffee’s native habitats. All are under
The same as SCAE’s: To inform, educate, and train
threat. There’s still time to save them and that is our
people – and to inspire them. We wanted to
A new generation
biggest challenge. But the issue of sustainability
encourage people to join us in building a better
is now coming to the fore
is one in which coffee has shown remarkable
coffee world.
leadership, in responding to criticism with
in SCAE and in the speciality
action, and in educating consumers. This
How have Café Europa and SCAE evolved
coffee world at large. We are
needs to be reinforced, and the coffee world
over the last 17 years?
a powerful force for good,
can help show the way for other sectors.
Small beginnings – what started as an idea
became a conversation, and then a meeting,
and we’ve become world
What is your fondest memory from your time
and then a small association with less than
leaders at what
with Café Europa?
100 members. We were starting from scratch.
we do.
The people. The learning. The coffee. The friendships.
We were an enthusiastic ‘Athenian’ democracy.
The enthusiasm. The creativity. The unselfish attitude
Board meetings were open to all, and everything –
demonstrated at so many levels, not least in the
everything! – was done on a volunteer basis (even today,
ethical initiatives.
we still rely a good deal on volunteers).
It was creative and exciting, and there were successes and, of
course, stumbles along the way. The big change has come from What are your plans following your retirement from the
the steady efforts that have brought us to where we are today. magazine?
We’ve grown, we’ve created a centre for coffee excellence and I’ll be taking time off to take stock of things and then direct my
training, and we’ve steadily professionalised. A new generation is energies accordingly. Besides travel, photography, reading, writing,
now coming to the fore in SCAE and in the speciality coffee world films, art, exploring and simply dawdling, there are projects dear to
at large. We are a powerful force for good, and we’ve become my heart that I want to pursue, both in coffee and on other fronts.
world leaders at what we do.
What coffee will you drink to celebrate your retirement?
It’s more a question of where. There’s nothing I’d like better than
How has the speciality coffee industry changed in Europe and
to have a few espressos in Bologna, where my lifelong love of
worldwide during that period?
The short answer is, ‘beyond all recognition and beyond all coffee began, or on Piazza Navona in Rome, where I would meet
expectations’. Some 30 years ago or more, when I first started with a group of friends on summer evenings talking long hours
writing about coffee, there was an acknowledged problem over espressos, sambucas and beers. But wherever I celebrate,
hanging over its future. Among the young, coffee was seen as it has to be an espresso. It would also be handy to be 19 again!
an old person’s drink! The future was a question mark. If only
the Chinese would drink coffee, we dreamed. Now, in the global
The team at SCAE and Café Europa would like
village, coffee is everywhere, and speciality coffee is what leads the
to express our sincere gratitude to Charles
way. People are graduating from universities and looking to build
for all his hard work, dedication and support
their future in the coffee industry. And this is just the beginning.
over the last 17 years. Without his vision,
How would you like to see the industry progress in the future?
Café Europa would not be celebrating
While I expect continued progress in quality and social
60 issues of coffee inspiration.
responsibility in the sector, the overarching issue is sustainability –
of the environment, the communities that grow the coffee across
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Issue 60 - Summer 2015 - Speciality Coffee Association of Europe

Transcription

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