Coffee Bean
Issue 28
in this issue...
Hiroshi Sawada
Swirls Into Chicago
Coffee Fest New York
2016 will be taking place
on March 11 - 13
Upcycling With UK's
Bio-Bean
Woman burned in Everett
coffee stand
explosion dies
Editor: Jay Cee
jaycee@coffee-magazine.co.uk
Design:
The Coffee Bean Team
jaycee@coffee-magazine.co.uk
www.coffee-magazine.co.uk
Contributors:
Briancee - Poet
Editorial
It’s the first issue of 2016. Christmas and the New Year festivities are over but the parties are not finished as we all have birthdays and weddings, to celebrate, don’t we?
Anyway enough of this point-less coffee less communication and let’s talk coffee as we approach the third month of the year. Coffee Fest New York 2016 will be taking place in March. I would love to attend but I wil be visiting Venice, so let’s get to this month’s magazine and UK’s Bio Bean’s variety of projects to minimize coffee’s environmental impact.
Also talking about lovely places,
here is one for you, Emsworth which was the winner of Harvest Heros 2014. However now comes along Costa, they could actually destroy Emsworth or will it enhance the experience? Also the new type of coffee equipment which is a machine embedded into your bar and just looks like a beer pump and which apparently serves a mean espresso, along with chocolate drinks and cappuccinos etc.
There is much more news and great articles - so read on. That’s it for now. The Ed
From Across The Pond
Coffee Fest which
has been serving the
specialty coffee and
gourmet tea industries
since 1992 in the
USA is now viewed
by most as the best
tradeshow nationally and
internationally. Coffee
Fest is specifically for
those involved with
retailing coffee, tea and
related products. Coffee
Fest continues to evolve
and stay at the forefront
of emerging trends.
If it looks like coffee,
smells like coffee,
goes well with coffee
or is coffee, you are
guaranteed to find it at
Coffee Fest. Everything
under the sun that would
be found in an upscale
coffee shop, on either side
of the counter (including
the counter), would be
found on the exhibition
floor at Coffee Fest.
The best coffee retail
education, training and
workshops are also
found at Coffee Fest. To
find out more details visit
https://www.coffeefest.com
Coffee Bean Research
Coffee Fest New York 2016 will be taking place on March 11 - 13,
this year
fueling your expectation with the experience
of
more than 300,000 coffee and tea pros that have attended
since 1992.
There’s a lot of pride in the specialty coffee scene of Japan, where coffee, as with so many other aspects of Japanese culture, strikes a vivid balance between art, ceremony, tradition and innovation. It’s also a nation that takes great pride in its champions, as evidenced by the fact that Hiroshi Sawada who in 2008 became not only the first Japanese barista to win the Free Pour Latte Art Championship, but the highest scoring latte art champion to date has since partnered with Japanese coffee equipment manufacturer Hario for a line of distinctive coffee-prep products, and sportswear company Columbia for a line of barista apparel, similar to how famous athletes partner with goods-makers to become brands unto themselves.
Sawada’s much-respected Tokyo-based company Streamer Coffee Co. partnered with equipment seller Espresso Parts
to co-brand a coffee “pro shop” in Tokyo, retailing all manner of tools of accessories for pro and hobbyist coffee handlers. Now Sawada has brought his brand to the US, in partnership with Chicago restaurateur Brendan Sodikoff. In mid-December last year, Sawada Coffee USA opened its doors in a space attached to Sodikoff’s Green Street Smoked Meats restaurant and bar at 112 N. Green St in Chicago. Naturally, the creative drink menu at Sawada Coffee USA comes prepared on some top-shelf machinery and a full line of Hiroshi-wares. Simonelli Mythos Clima Pros grind the espresso, with a Mahlkonig Guatemala for brew and bulk grinding. Pourovers are balanced with pre-eminent coolness atop a Hario x Hiroshi Sawada Skateboard Pour-Over stand, and lattes adorned with some highly-defined wisps and swirls are poured from Hiroshi Sawada Hario Free Pour Latte Art pitchers, of course.
The Nuova Simonelli Black Eagle espresso machine is customized for the establishment with artwork featuring a fierce black eagle and some very US-patriotic stars and stripes, driving home
the message that this is not a Japanese-style coffee shop serving Japanese-style coffee. This is Sawada USA, an American coffee shop brand that straddles various cultures to offer patrons something totally unique. Similarly, the Sawada Coffee USA signature drink is called a “military latte,” featuring Japanese matcha green tea combined with vanilla syrup, espresso and cocoa powder for a concoction that simultaneously embraces and bucks tradition. The coffee bar also offers a selection of “boozy steamers,” such as a scotch, honey and almond-milk steamer. The coffee at Sawada USA comes from Chicago-based Metropolis Coffee Company, which provides fruity, bright single-origins for pourovers, and a custom espresso blend that’s a bit darker than perhaps the average on-trend café these days. “I do prefer a darker roast for espresso drinks, especially lattes,” said Sawada. “A darker roast with richer flavors like chocolate and caramel is very complementary with milk.”
Coffee Bean Research
World Latte Art Champ
Hiroshi Sawada Swirls
Into Chicago
The variety
of
projects tominimize coffee’s environmental
impact is inspiring, and in the face of the staggering amount of
coffee waste left in the coffee industry the development of individual waste recycling projects around the world are too many to give them all a mention. Individually, these projects
and products may not seem
significant, but over time, they will certainly add up, especially as private industry
sees continued opportunity in
the “upcycling” economy, where one company’s waste is another’s raw material. In 2015 we saw plenty of progress in the field of
repurposing the industry’s most voluminous byproducts into new, usable goods and resources, mostly focused on the endless stream of spent coffee grounds
generated in consuming
countries. Some inspiring projects also pushed forward in engineering silver linings out of waste created through coffee processing at origin.
The most visible spent-ground-recycler in 2015 remained the UK’s Bio-Bean company.
The company uses a proprietary
method of separating the oils from the solids, refining the former into biodiesel fuel and
the latter into highly efficient biomass fuel pellets. This year, Bio-Bean scaled up its 20,000-square-foot North London factory to a level of processing roughly 50,000 tons of coffee waste per year and announced their intention to build a second facility soon.
Coffee Bean Research
Upcycling With UK's Bio-Bean
Costa’s
Plans for coffee shop in
Emsworth would ruin the high street
business owners and residents say
In 2014 Emsworth was named winner in the Harvest Heroes category of British Food Fortnight – with its abundance of independent shops and cafes cited as one of the reasons.
There are already seven cafes and restaurants in the small high street.
Shirley Farmer, who lives in the town centre, said: “I’m totally against having any major retailer be it Costa, Nero or any other large coffee shop chain spoiling our quaint high street.”
Costa has applied to Havant Borough Council to change the use of the now-empty Barclays bank building So in response to the request for planning permission a petition has been started appealing to the CEO of Costa directly to reconsider the plans. Coffee Bean Research
EVERETT, Wash. -- A barista died after being caught by a fiery explosion inside her coffee stand. Flames overtook the kiosk so quickly, Courtney Campbell never had a chance to escape, according to investigators. The victim
suffered extensive burns which ultimately proved fatal. “The world lost a beautiful soul and I lost my best
friend,” said Ben Scott, who is now organizing a fundraising effort for Campbell’s family. Campbell had big dreams for her coffee stand business
and high hopes for her two young daughters. The explosion inside the coffee stand recently robbed her
of seeing any of it come true.“This was not a bikini barista, this was a human being and a Mom with two
little girls, and a friend,” Scott said. Scott went to Campbell at the burn unit of Harborview Medical Center. He was optimistic she’d pull through and sat with her at her bedside, offering words of encouragement and telling her about the benefit to help her daughters that was organised.“I hope she heard my words, I really do, because it was
the last time I was able to talk to her.”
Woman burned in Everett coffee stand
explosion dies
Företagarna, The Swedish Federation of Business Owners, in Karlstad has announced the winner of this year’s Business Leader of the Year in Karlstad. The Löfberg family is awarded for its long-term and strategic work of being in the forefront and push the sustainability work in the industry, from bean to cup, at home in Sweden as well as in the producing countries.
This is really great; we are very proud and happy of course. We have our roots, our main office and the biggest part of our production here in Karlstad; to receive this award is really something special, says Kathrine Löfberg, chairman of Löfbergs and fourth generation of the Löfberg family.
National final in Stockholm
is up next
Business Leader of the Year is presented on a local, regional and national level.The next step for Löfbergs is to secure a place in the national final to compete in being Business Leader of the Year, which will be announced in October 2016.
The statement of the jury
“Keeping good profitability and adjust its product to sustainability as well as leading the sustainability work of its line of business for years is an achievement that requires knowledge, timing, strong will and courage. Already in 1995, the Löfberg family understood the importance of combining its
flavourful quality products with responsibility for our environment in the entire production process. The Löfberg family’s passion and strategic choices have borne fruit in the work “From bean to cup”. The business leaders of the fourth generation are making a difference for the consumer, the local coffee farmer and the environment, and is today one of the world’s largest importers of organic and Fairtrade labelled coffee. Their commitment in the local community can be seen internationally through different social and development projects, but also locally in Värmland through the initiative “LokalLojal” a movement about living globally and act/make decisions locally in Värmland.
The Löfberg family is
Business Leader of the
Year in Karlstad
As the grinder stands empty
awaiting its beans The coffee machine gurgles
to make espresso it seams
The smell of that roasted freshly ground bean
Makes your taste buds imagine delights you’ve not seen
The black gold comes through the shiny chrome spout As the espresso cup catches
the coffee as it comes out Then all there is to do
is drink it, of course
A lovely espresso like a thick black sauce
Copyrite Brianceepoet 08/02/201
Stirring Up the Capsule
Market:
Franke and K-fee® PROFESSIONAL SYSTEMJanuary 2016 saw the launch of two capsule machines, the C200 and C250FM, marketed under the K-fee® PROFESSIONAL SYSTEM brand, marks Franke’s entry into the professional B2B capsule market. Coffee, tea and mixed milk drinks: everything can be prepared with the same machine, from one single source. Franke and K-fee® are collaborating in this segment with the internationally renowned Twinings® and Caotina® brands.
Collaboration with Twinings® and Caotina®
At the touch of a button, the K-fee® PROFESSIONAL SYSTEM can produce coffees and classic milk-based beverages such as cappuccino or latte macchiato as well as various mixed milk drinks
and varieties of tea. The capsules are produced by K-fee®, the capsule specialist. The quality of this unique “open capsule system” is attested by the backing it already enjoys from international brands such as Twinings. Yvo Locher, CEO of Franke Coffee Systems, comments: “Launching a new segment is challenging, and it entails risks. Renowned partners such as Twinings and Caotina are now coming on board, and that’s the best proof of our system’s quality: this makes the entire package even more attractive for hotels and as an office coffee solution.”
C200 and C250FM Capsule Machines – Everything from One Single Source
The Swiss coffee machine manufacturer Franke is launching two new capsule machines: the C200 and the C250FM. Thanks to these additions, Franke headquartered at Aarburg (Switzerland) – can now offer a full
range of commercial machines. The two capsule machines were specifically developed for commercial use in collaboration with K-fee System GmbH, a
company that specializes in capsules. K-fee System GmbH, a member of the KRÜGER group of companies, was established specifically to focus on capsules. K-fee® develops cutting-edge capsule technology as well as a perfectly coordinated system, for which it holds numerous patents. These two machines, the C200 and C250FM, can produce three types of beverage: tea, coffee and mixed milk drinks in a wide variety of flavours. They guarantee maximum beverage quality as well as simple operation. These new products mark another milestone in Franke’s journey of innovation. The machines also integrate a fully automated cleaning system. As an additional feature, the C250FM is equipped with Franke’s award-winning Foammaster milk foaming system, which prepares consistently perfect milk foam from fresh milk.
Additional information:
www.davos.steigenberger.com http://coffee.franke.com www.k-fee.com
How to make sure
your coffee habit isn’t
bad for you
The British Coffee Association has made a new video explaining how to track your caffeine intake whether you drink the hard stuff or instant. variety of projects to mini-mize coffee’s environmental impact Yes, we’ve all got a pretty good idea of how many units of alcohol we’re drinking, but would you know how much caffeine you’re getting in your coffee? I thought not. Granted, coffee isn’t as much of a health
hazard as alcohol, but people who are sensitive to caffeine can become jumpy if they drink too much. Research from the British Coffee Association (BCA) shows that over half of us don’t know how much caffeine we’re consuming every day in coffee.
Guidance states that healthy adults can safely drink 400mg of caffeine a day (equal to four-five cups of coffee) and pregnant women no more than 200mg of caffeine to avoid miscarriage and low birth weight.
But what does that mean? BCA has made a new video explaining how to track your caffeine intake whether you drink the hard stuff or instant.
Coffee is one of the most researched products in the world. In the UK, we consume
approximately 70 million cups every day. We already know that moderate daily coffee consumption, as I’ve just outlined, comes with a raft of health benefits.
“It’s important that we track our daily caffeine intake to ensure we are not consuming too much and indifferent ways. people may react to caffeine
“However, if you consume 400mg of caffeine a day (four-five cups of coffee), you may experience increased alertness and concentration, improved sports performance and long-term benefits such as a reduced risk of Type 2 diabetes.”
How much coffee you can safely drink a day But a large intake of caffeine is also known to
cause insomnia, anxiety, stomach irritation and a racing heartbeat. Most of us couldn’t estimate our coffee intake. Research highlights the finding that four out of 10 people think a standard cup of coffee holds 200-250ml when it actually holds about half that. It’s therefore important to know your cup size when following the guidelines of how much to drink. So how do you compute your daily allowance of 400mg of caffeine? On average, this amount equates to six cups of instant coffee (125ml cup) and four cups of filtered coffee (125ml cup).
Coffee and tea are our main sources of caffeine. A cup of filtered coffee contains 85mg caffeine, a cup of instant 65mg and a cup of tea 32mg.
But there are other less obvious sources. A bottle of cola contains up to 40mg and an energy drink up to 80mg. Even chocolate has up to 50mg a bar.
visit britishcoffeeassociation.org .
A New Under Counter Espresso Machine manufactured by Mavam which has a sleek, subtle design and performs reliably, even in high volume locations
An entrepreneur responsible for launching several well-known cafes in the city of Newcastle has been appointed official UK importer for a cutting-edge coffee machine that is creating a stir in the industry worldwide. James Andrews, is working in association with London company Coffee Hit to bring the Mavam Under Counter Espresso Machine from Seattle to the UK and potentially further afield in Europe. “It’s a new type of machine that
sits underneath the counter, instead of there being a block of machines on the bar,” he said.“You just have the taps for the coffee there and that opens up more interaction with the customer.
“It’s also designed to be the most reliable and stable machine on the market, which is particularly suited to high volume locations. The Mavam Under Counter Espresso Machine
“The engineer that designed it took six years to get it right. Everyone who sees it also loves how it looks.”
officially launched at the London Coffee Festival in April, last year that attracted nearly 24,000 people. But it has already
generated interest both from coffee companies and beer bars, which can integrate the machine with their drip trays.
Mr Andrews, 29, first developed a passion for the world of coffee when he took on part-time work in a cafe while studying at Glasgow University. After working in the North East, then, he relocated to London to join the
Focused Newcastle entrepreneur given
special appointment
to import state-of-the-art coffee machine
Homeless man thrown
out of Caffe Nero after
customers try to buy
him coffee
Caffe Nero throw homeless man
out after some customers tried to buy him a coffee. Lyra McKee was enjoying her drink at the branch in Fountain Street, Belfast, when the incident happened. Apparently the staff approached a homeless man who was sitting
‘quietly’ and asked him to leave. Somebody then tried to buy him a coffee to which staff proceeded to pour into a takeaway cup. Café Nero have not commented as such but I am sure.
renowned coffee roasters, Square Mile, with whom he oversaw the management of a new cafe run in collaboration with Ace Hotel. In the summer of 2014 Mr Andrews joined Coffee Hit, a specialist supplier of coffee equipment, which was beginning to produce its own range of products.
He eventually moved back to Newcastle after buying a house with his partner there, but told owner Paul Radin he was still keen to work with the company. The opportunity came up late last year when Mavan got in touch about its product. “I’m essentially project managing
it everything from importing the machines to setting up an engineering network to sales and trade shows,” Mr Andrews said. Several ready-to-go machines will always be kept in stock.
However, the vast bulk of sales will be for made-to-order items, designed to fit the needs of the establishment.
Coffee Bean Research
Currently in its 10th anniversary year, Blanchard’s Coffee Roasting Co. celebrated with a fresh re-branding and is continuing the party by way of a major expansion. In November 2015, the company relocated its operation into a new, larger production and QC space at 1903 A Westwood Avenue in Richmond, Va., barely skipping a beat from the old location to the new. Time off production was of course not an option in order to keep up with the schedule that’s gotten the company where it is today, therefore it was within the space of one weekend that their old 30-kilo-capacity Toper
was relocated and their shiny new Loring S35 Kestrel started turning its first beans brown in the company’s new “Roast Lab.” Phase two of the expansion project is now also nearly complete, with the establishment of a new training facility and public classroom. The 1,000-square-foot education center consists of two different café-caliber coffee service setups, one of which centers on a Modbar installation, the other a more traditional La Marzocco station. The equipment represents two different ideals, featuring the manufacturers with whom Blanchard’s has a relationship: Modbar, La Marzocco,
Mahlkonig, and the batch brewing triumvirate of Bunn, Fetco and Curtis.
“We have two coffee shops’ worth of equipment side by side that we’re building out, so that we have a lab-like training facility for our clients and for public events,” Blanchard’s Coffee Roasting Director of Sales and Marketing Stephen said. Naturally such a resource now also includes some de rigueur cold-brew equipment. “We’re doing some cool cold-brew stuff in partnership with Confluence,” said Robertson. “Right between our two coffee
Blanchard’s
Impressive
‘Roast Lab’ Nears
Completion in
Richmond, Va.
shop set-ups is a 12-keg tap system, so we’ll have that stuff up there, too.”
Training events in the lab will be primarily for wholesale clientele, ranging from general overviews to more specific SCAA-oriented classes. Additionally, public brewing workshops are also in the works, in an effort to ensure that consumers are getting the best from the Blanchard’s beans they buy in stores. “We have no idea what people are doing with our coffee once they get it,” said Robertson. “There’s a good chance that some really good coffee is getting ruined at home, because in general, the average coffee consumer probably doesn’t know what exactly to do.”
Blanchard’s hopes to change that by providing some guidance and instruction to any consumers willing to learn, which is also in an effort to do justice to the coffees the company so carefully sources and roasts. These include several offerings the company imports personally and directly from farmers without any assistance from intermediaries. These exclusive coffees are sometimes allocated for collaborations with special events or clients. One example is the Finca San Jose De
Las Nubes from Nicaragua that goes into the Quirk Coffee, a co-branded special for the design-forward Quirk Hotel.
As it happens, Blanchard’s Director of Operations and Lead Roaster Seth Bauserman just got back from a jaunt to Nicaragua. “We went to be with our good friend and partner Bayardo Reyes at his farm Finca San Jose in Matagalpa,” Bauserman recently told fellow journalists Daily Coffee News. “Harvest is in full swing and we are very excited about how it is cupping. Bayardo is a special guy and what he and his brother are doing on his farm is very exciting on all levels, and we are very proud to be a part of it.” With production capacity now more than doubled, it’s safe to say that Blanchard’s can proceed full steam ahead without much concern over the next expansion. “We’d love to have the same problem that we did when we moved three years ago, and say that we didn’t plan well enough in advance,” said Robertson of the good fortune inherent to a company’s growing pains. “But at the same time, the nice thing about what we’ve done is that for the first time as a small business, we’ve actually planned way ahead of what our needs were.
“We’re being proactive instead of reactionary,” added Robertson, noting that the Westwood Avenue
building has an adjoining section of another several thousand square feet that’s not currently included in their lease. “We have the first right of refusal on that,” said Robertson, projecting that when Blanchard’s runs out of storage space in their new facility as it currently stands, which Robertson thinks is likely to happen fairly soon they’ll be able to rent the rest of the building and then spread out production even more. “It is the culmination of many years of hard work manifested in one space, and that is something that makes us feel very proud,” added Bauserman. “Being a small business you are always holding things together with tape, sweat, and enthusiasm, hoping to just keep moving forward. But now that we have become a little bit more established and found some breathing room we were able to do what we have always wanted.” Blanchard’s new Roast Lab training and education center is expected to be complete mid to end February this year.
Coffee Bean
Gadget Section
Want to try another ground coffee in your pod or capsual machine and do you want to save money while reducing our environmental impact? then we have the solution refillable coffee pods.
What you read next sounds a little like something from out of space or in the highest tech. Built-in permanent Micro foil filter hot water spray head technology and smooth internal surface for cleaning.
Coffee made with this type of filter is great. If like me, you grind top quality beans just
before use and if much waste and environmental impact is too much, well you need refillable pods.
So here at coffee bean I thought I would get some filled with my favourite freshly ground coffee bean then visit my friends. They were very helpful in letting me try their nespresso machine,sharing espresso together, and wow! was it good?
The refillable capsule comes
for most capsual machines.
These are now improved as they have high quality stainless steel filters in lid and base and are easy to refill as most sets come with refill spoon and tamper.
