9

April 25, 2014 Seattle, Wash.

Issue No. 2

Morning Cup
Your Daily Pick-Me-Up of SCAA Event News
The Global Coffee Community Gathers for the
Exhibit Hall Opens Today at 11 a.m.

The

Biggest Coffee Event on the Planet

att Sheridan, a coee trader at American Coee Corporation in Jersey City, N.J., has attended SCAAs Event numerous times, and hes just one of the thousands of coee professionalsfrom every sector of the industrywhos here in Seattle to learn, network with colleagues in the ultimate coee city, and experience every coee-related product and service imaginable.

Sheridan says he comes to The Event to discover how the coee industry is evolving. He believes theres always something fresh to discover, noting, new drinks, new products, new machinesit is always changing and growing. Lisset Morales of Sumitomo Corporation, based in Japan, is attending from her companys Guatemala City, Guatemala oce. Shes a four-time Event delegate who travels to SCAA each year to say hello to international partners and personally stay in touch with them. Many of them are here, and SCAA is the one time of the year we can meet them in person, she says. Dina Stark and Kelly Wade of Starbucks Corporation, the Ocial Host Sponsor

of #SCAA2014, say April is the month of service at Starbucks, and theyre encouraged to give back to the coee community by volunteering at The Event. Stark is an operations manager for channel development at Starbucks, and Wade is a business analysis managerboth from Seattle, Wash. and among the 200+ volunteers whove donated their time. Stark and Wade are rst-time attendees, looking forward to seeing everything the exposition oor has to oer, when it opens at 11 a.m. today with an ocial ribbon-cutting ceremony. Christine Phillips, regional coee coordinator for Allegro Coee Company in Thornton, Colo., is also a rst-time attendee. She travelled to SCAA to see the innovation in equipment for cafes, and also to learn about cafe design. Shes also looking forward to meeting with vendors and suppliers in person. And as attendees from more than 75 countries are converging in Seattle, theyre also meeting in the social stratosphere. Follow the chatter at SCAAs Hashtag Hub at SCAAevent.org/hashtaghub or USCoeeChampionships.org/hashtaghub, where SCAA brings the social experience to life. @drinkmud, tweets, As a coee professional, planning a trip to Seattle denitely feels like Im crossing o something on my bucket list. Just downloaded the @SpecialtyCoee app for the Expo, shared @OptiPure on Twitter. Should be a great show again this year!
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Continuation of cover story

Dont miss the excitement and business-enhancing oerings on the exposition oor today, as well as the many thrills of the U.S. Coee Championships Arena and the numerous educational opportunities. And while youre here, support the Specialty Coee Association of Americas commitment to reducing its environmental impact. Look for recycling and composting bins; theyre at almost every corner of the convention center. And the Go Green team (in green t-shirts) is here to assist you with any question about making a green choice. You can also download the SCAA Event App for conference details, helping the SCAA reduce its paper usage.

CAAs 6th Annual Symposium drew to a close last night after two days of thinking, talking and coming together over coee. This years theme was moving from selling better coee to selling coee better, or, in the words of SCAA Executive Director Ric Rhinehart, The value equation we sell is not raw green coee. It is the consumption of a beverage.
Coee leaders were encouraged to think beyond the taste in the cup. They were asked to look at the myriad of other factors that inuence consumers experience of value, including sensory science, the history of coee spaces, the aesthetics of coee space design, and even milka key part of many consumers favored coee beverageswhich is rarely given the care and attention given to the rest of the beverage.

Focuses on Selling Coffee Better

Also of note were stellar Barista Guild volunteers at the Brew Bar, manning exciting new equipment like the Modbar and the new Curtis Seraphim. Overall, SYMPOSIUM focused on increasing the value equation, in the consumers eyes, not just in cup quality, which will allow the industry to ow more resources back to the producers and change millions of lives for the better. And this is increasingly important as challengessuch as rust, despite new and developing measures shared by David Piza (relationship coee manager, Sustainable Harvest Coee Importers) and Alejandro Keller (manager, Finca Santa Isabel)mean that to grow as an industry, we must nd ways forward beyond quantity, beyond even quality, into the consumers whole experience.

A Cornucopia of Stimulation
Its impossible to highlight the vast quantity of information exchanged or even merely the names and titles of all 21 distinguished speakers. From the head of Oxfords Crossmodal Research Laboratory, Dr. Charles Spence, who surveyed the latest research on the inuence of everything from the heft of a cup to specially composed music on sensory processing, to Al Keating from New Zealands Coee Supreme on the transformation of brand into inuence through generosity, to tales of dairy producer Jill Smiths cows on Facebook, attendees came away with an abundant cornucopia of stimulation.

Producers Unite at SCAA

Attendees gathered yesterday at The Event for Fair Trade USAs 15th Annual Fair Trade Producer Forum. The Producer Forum is an all-day symposium for Fair Trade coee producers, including coee farmers and farm workers with varying industry partners (importers, exporters and roasters), to create a vision for taking Fair Trade to scale. This year, some 260 producers from 12 countries made it to Seattle for SCAA, the vast majority of whom attended this important event. At the Producer Forum and during the week in Seattle, they will be the voice of nearly 750,000 farmers and farm-workers from around the globe.

2 The MC | Friday, April 25, 2014

Head Over to Be sure to visit the U.S. Coee (USCC) Arena, today the USCC Arena Championships through Sunday at The Event. The Arena includes: the U.S. Barista and Cheer on USCC Championships, U.S. Brewers Cup, U.S. Tasters Championships, U.S. Latte Art the Talented Cup Championships and Roasters Choice, plus World Coee Events All-Stars and the Competitors the Alliance of Coee Excellence: Exhibition of

Coees. There are several key competitions, one major barista reunion, and one coee exhibitionall in one exciting location. And the BGA Cafe and the Brew Bar, both in the Arena, are cant-miss stops for some great, complimentary coee drinks.

Food 4 Farmers Addresses Seasonal Hunger in Coffee Communities

Join the non-prot for a Ben & Jerrys Ice Cream Social at SCAA, and learn more about the organizations eorts
Food 4 Farmers (Food4Farmers.org) works with coee communities in Latin America to address the problem of seasonal hunger in coee-growing communities. The organization was founded in 2010 by Keurig Green Mountains Rick Peyser, along with Grounds for Health alumnae Janice Nadworny and Marcela Pino. It helps coee farming families, cooperatives and communitybased organizations identify challenges and resourcesand then implements eective strategiesto build long-term solutions to hunger. Food 4 Farmers is working hard to generate awareness about seasonal hunger, which aects millions of coee-farming families in Latin America and around the world. The organization is partnering with companies who are taking an active and direct role in addressing this challenge in a collaborative, sustainable manner within their supply chains and beyond. In Seattle, SCAA Event attendees can learn more by attending Innovating for Sustainability on Saturday morning at 10:30 a.m., when co-director Marcela Pino will discuss the organizations approach and work, and by visiting the Food 4 Farmers booth, No. 1017. The Ben & Jerrys ice Cream Social, at the Food 4 Farmers Booth (No. 1017), takes place today from 3 to 4 pm. Join celebrity super scoopers Rick Peyser, Kayd Whalen and Kyle Freund, who will be dishing out delicious avors.

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Baristas & Roasters: Enhance & Boost

Your Career with Guild Opportunities
The Roasters Guild Is an Excellent Organization for Both Experienced & Beginning Roasters
By Chris Wade, 2013/14 Chair, Roasters Guild I feel privileged to be with so many of my peers at this important SCAA Event in Seattle. Where else can we get such a diverse group from throughout the various parts of our industryall to talk about specialty coee. It is truly inspirational. While were here, I would like to reach out to all of the professional roasters who are interested in becoming a part of the Roasters Guild. The Roasters Guild is an excellent organization for both the experienced and beginning roaster. Its a great way to share knowledge and make industry connections. You will nd so many of our members passionate about what they do and willing to put in the hard work to develop the programs that we deliver. At the SCAA Event, we have many educational classes oered that have been built by our volunteer members. These have been seen as a high value for many years, and we are constantly advancing what we have to oer with new and interesting classes. We also have an Annual Retreat, Aug. 710, that is focused on training. This event brings around 300 roasters from around the world, together to spend a few days learning about coee. This year will be held in Skamania, Wash. We also host our Roasters Guild Origin Trips, yet another great way to learn about coee and see coee processing and regions through the countries that we visit. I have found that my years of being a member have been extremely valuable in the knowledge and connections I have gained. Working on classes and teaching my peers has been very rewarding. Many of the skills I have picked up have been hugely valuable to my daily job at work as well. If you are interested in knowing more about the Roasters Guild, please stop by the Roasters Guild Annual Meeting on Saturday. Afterwards, join us for the Roasters Guild Party (it is THE place to be on Saturday night). The pary takes place from 7 p.m. to 1 a.m. at World Sports Grill. We will also have our Executive Council members stang the Roasters Choice booth in the U.S. Championships Arena. So many great events. Hope that everyone has an excellent time at the event. Visit RoastersGuild.org for more info.

BGA Provides a Community for Best Practices in Coffee Preparation

By Trevor Corlett, 2013/14 Chair, Barista Guild of America The mission of the Barista Guild of America (BGA) is to provide baristas a community for innovation, collaboration and the demonstration of best practices in coee preparation. The Event is the one event every year, where you can see and experience all of these things being put to practice at once. Whether its experiencing the coee service at symposium, attending a workshop, a lecture or getting coee from the BGA Cafe, its hard not to see the fruits of what the Guild and its members are doing in the coee community. With that said, I encourage you to take advantage of the diversity of members that are at The Event, and if youre not a member already, then engage our membership and see how the BGA can add value to your coee career. If you are a BGA member, then the Event is a great opportunity to get some face time with your Barista Guild Executive Council members and nd out how to continue getting the most out of your BGA membership. So whether youre a cafe owner, roaster, trainer, manager or barista, we hope youll take the time at SCAA to explore the value of a BGA membership. The Guild needs coee professionals of all capacities to help with vision of being the worlds most important network for the professional barista. If you have any questions, dont hesitate to stop by the membership booth or stop any BGA Executive Council member you see. Well be wearing silver name badges, so you cant miss us. Enjoy The Event! Visit BaristaGuildofAmerica.net for more info.

Exhibitor, Sponsor & Industry News

Caffeine Crunch Makes a Delicious Treat or Garnish for Desserts, Specialty Drinks
The family at Cleveland Organics loves using the companys delicious Certied Organic pecans and fresh roasted coee to create the highest quality confections. And their pecans are great snack foods for coee and tea shops. Caeine Crunch, the companys unique chocolate covered espresso beans, makes a delicious treat or garnish for desserts and specialty drinks. To prepare its Caeine Crunch, Cleveland Organics selects the nest organic green coee beans and fresh roasts them to the perfect avor prole, for pairing with their special blend of organic chocolates. Cleveland Organics unmistakable boxes even provide the coee mug handleand they look great on your retail counter. Email Beth at Beth@cleveland-organics.com or call the company at 478-825-3440 to nd out how you can add their products to your stores.

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Join the Conversation.

BGA Cafe Schedule for Today

8:30 a.m. 11 a.m. Thrive Farmers Coee 8:30 a.m. - 11 a.m. Toms Coee Roasting 11 a.m. 2 p.m. Metropolis Coee Co. 11 a.m. 2 p.m. Verve Coee Roasters 2 p.m. 5 p.m. Ritual Roasters

Heard @ SCAAs

twitter.com/SpecialtyCoffee #scaa2014

Hashtag Hub
@MadeMarthini: Pavilion Indonesia at #SCAA2014 presents 25 specialty coee from Sumatera, Java, Bali, Flores, Sulawesi & Papua! Come & visit.

@colecoee: Having all the coee folks in my city two weeks before I leave is like a really big week long going away party! #SCAA2014

@coeelands: Our smallholder IQ is much higher than our farmworker IQ. Hoping to start changing all that at #SCAA2014

@RoastMagazine: Who wants to party with us at the Roaster Guild / Roast Magazine Party April 26, 7pm? #SCAA2014

@bretrs: My co-workers get tired of me geeking out over coee so Im happy that in one week Ill be heading to Seattle for #SCAA2014 and coee talk!

@andyrken: Seattle bound. Its been close to 2 years. #toolong #excitedtoseethefamily #seattle #seatown #SCAASymposium #SCAA2014 #CoeeCareer

@CoeedMarcus: Second group of Cup Tasters dig into the coee. #SCAA2014

La Tercera Ola del Comercio Justo

No slo en el caf hay una Tercera Ola sino tambin en el comercio justo se vive una revolucin, rompe paradigmas, se pone de cabeza. Quieres subirte a la cresta de esta nueva ola? Conoce ms sobre el Smbolo de Pequeos Productores. El Smbolo de Pequeos Productores (SPP) es el primer y nico de sistema de comercio justo en el mundo creado y dirigido por los mismos pequeos productores organizados. Con esta iniciativa han logrado abrir su propio espacio, voz y cara ante los consumidores conscientes con apoyo de las empresas y organizaciones de comercio justo, solidarios y sustentables. Este sello refresca el comercio justo enfocndose exclusivamente en los pequeos productores democrticamente organizados y en la generacin de mercado alternativo donde no rige la ley del ms grande, sino donde caben todos. El SPP promueve la calidad de 360; productos sabrosos, sanos y solidarios. Garantizada por certicadoras independientes. Visita el SPP en el stand #12128 para involucrarte en este gran movimiento respaldado por la Fundacin de Pequeos Productores Organizados (FUNDEPPO). No te pierdas el taller informativo del SPP, el viernes 25 de abril de 9 - 10:30 a.m. en The Conference Center (8th Avenue en Pike Street, Seattle).

ine Caffe
red Beans te Cove Espresso Chocola The Anywhere, Any time Coffee Break
An Upscale Crunchy Treat!

www.caffeinecrunch.com/(478)825-3440
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Exhibitor, Sponsor & Industry News

Earnest Eats Expands Line of Hot & Fit Cereals with New Gluten-Free Superfood Blueberry Chia Flavor
Earnest Eats, creators of whole food happiness, has expanded its line of Hot & Fit Cereals with the addition of new Superfood Blueberry Chia. Featuring a one-of-a-kind trio of superfood grains including whole oats, amaranth and quinoa, Superfood Blueberry Chia boasts the same powerhouse nutrition as the original Non-GMO Project Veried Hot & Fit Cereals, but oers consumers a gluten-free, superfood-packed hot cereal with antioxidant-rich blueberries and chia seeds. See booth No. 17086 at SCAAs Event. In response to many of our fans requests, we made our Superfood Blueberry Chia our rst gluten-free oering, for a delicious and healthy breakfast thats easier for those avoiding wheat and gluten, said Andrew Aussie, president and founder of Earnest Eats. That being said, made with sweet blueberries and chia, this delicious combination doesnt sacrice any avor and packs the nutritional punch of our superfood grain blend of oats, quinoa and amaranth, for an amazing way to get any day o to a great start. The Superfood Blueberry Chia along with the other Non-GMO Project Veried Earnest Eats Hot & Fit Cereals, is a nutritional powerhouse that enriches and energizes busy mornings with satisfying superfood grains, which have been cultivated for centuries because of their superior protein, ber and phytonutrient properties. The superfood grains are blended with other whole-food ingredients from around the globe, like dark cocoa, matcha green tea, mango, blueberries and pepitas. Earnest Eats Hot & Fit Cereals are now available in four avor blends including: New Superfood Blueberry Chia.; American Blend: Cranberries + Almonds + Flax; Mayan Blend: Cocoa + Pumpkin Seeds + Cashews; and Asia Blend: Mango + Green Tea. Earnest Eats was founded in 2006 by Andrew Aussie, who previously served as senior vice president of marketing at Kashi Company, Mark Oliver, a branding expert and organic gardener with vast experience in the food industry, and Mark Mandel, a sales expert who previously served at both the Kashi Company and Hain-Celestial Group. Visit EarnestEats.com and see booth No. 17086 at SCAAs Event.

Coffee Farmers Fight Climate Change

Coee farmers in Central America are taking a stand against climate change, with over 200 Rainforest Alliance Certied coee farms in Guatemala, Honduras and El Salvador earning climate-smart verication. By adopting practices that curb emissions and increase carbon storage, these farms have captured 218,000 metric tons of carbonequivalent to the annual emissions of 43,600 cars. To earn climate-smart verication, the farms were required to meet the standards of Sustainable Agriculture Network Climate Module. These farmers now sequester carbon by conserving forestland and planting trees and reduce emissions by using organic compost and burying fertilizers. These farmers are now better prepared to deal with the impacts of climate change, such as droughts and oods, and recognize that their actions can have a tangible impact in addressing the problem, said Mario Lopez, Rainforest Alliance project coordinator for Guatemala. This achievement marked the culmination of a two-year project of the Rainforest Alliance and the coee trading company EFICO Green Coee and Cocoa that promoted the Climate Module among Central American coee farmers that are vulnerable to the higher temperatures, erratic rainfall and disease outbreaks that are aggravated by an unstable climate. The project provided training and technical assistance to 538 coee growers and saw 218 farms achieve verication, bringing 7,413 acres of land under sustainable, climate-smart management. To learn more about the Rainforest Alliances eorts promoting sustainable and climate-smart coee, visit the Rainforest Alliance at booth No. 10045.

Continue Your Exploration of the Best Coffee in the World at Host 2015
Do you want to get in tune with the state of coee in Italy? Then dont miss Host 2015, the International Hospitality Exhibition (visit booth No. 18086 while at SCAA in Seattle, to learn more about the event).
Host 2015 takes place in the year of Expo Milano 2015 (a worlds fair thats being held in Italy from May 1 to Oct. 31). And during that timeframe, a great deal of attention will focus on coee. Of course, Host 2015 will be on the leading edge of showcasing the coee industry, as it takes place just before the close of Expo Milano 2015. As an international benchmark for the coee world, Host 2015 will be staged at Fieramilano in Rho, Italy from Friday, Oct. 23 to Tuesday, Oct. 27, 2015. Host 2015 is planning to make the most of its synergies with Expo Milano 2015, where the main theme is food and Feeding the Planet, Energy for Life, and where coee will be one of the nine cluster themes (clusters will be organized around specic food chains or specic themes of interests). Another important feature of Host 2015 is its partnership with the Specialty Coee Association of Europe (SCAE). SCAEs presence at Host 2013 saw the participation of hundreds of baristas from all over the world, including longstanding coeedrinking countries like Italy, Austria, the UK, Switzerland, Germany, France, Belgium and Spain, but also other interesting markets like South Korea, China, Ireland, Qatar, Turkey, Greece, Malaysia and Russia. Host 2013 also featured the World Barista Championship (WBC) AllStars Event (including Pete Licata, Michael Phillips, Gwilym Davies and James Homan), organized by World Coee Events. The WBC AllStars involved demonstrations, performances, challenges and interviews. Another important feature at Host 2013 was Lo Bevo Ca di Qualit (I Drink Top-Quality Coee), conducted by coee expert Andrej Godina and reigning Italian coeemaking champion at the time, nalist in the World Baristas Championship, Francesco Sanapo. Knowing how to recognize top-quality coee and how to combine it with food were just two of the insightful topics covered in the sessions at Host 2013, and Host 2015 plans to present an even more exciting line-up of speakers and sessions. At Host 2015, the worlds best players in the coee sector will converge, companies like Kimbo, Moka Sirs, Caf Novell, Ca Vergnano, Covim, Gruppo Cimbali, Nuova Simonelli, Rancilio Group, Sanremo and Wegaall of which will interpret the key industry trends and topics. Hosts expertise in coee will be further highlighted by complimentary and business-enhancing macro areas at the exhibition, including tea, coee bars and equipment/machines, and gelato and pastries, to create new business opportunities. For more information on attending, exhibiting or sponsoring, see Host.Fieramilano.it (@host2013 #host2015). To learn more while at SCAA in Seattle, visit booth No. 18086.

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Exhibitor, Sponsor & Industry News

Monin Announces New Dulche De Leche Sauce

Monin Gourmet Flavorings, the worlds leading provider of premium syrups and avoring products, introduces a new avor to their indulgent sauce line upDulce de Leche. Monin Dulce de Leche Sauce is the perfect creamy, dairy-rich caramel avor for crafting specialty coee beverages, and it can also be used as a decadent garnish. Why this avor? Research shows that Latin American and other global inuences are driving the hottest avor trends and inuencing preferences in the United States. Additionally, a Monin-proprietary national online survey and taste tests prove that there is a high consumer intent to order this Monin avor in chain restaurants and coeehouses. New Dulce de Leche Sauce is made with the nest ingredients and natural avors. Along with Monin Dark Chocolate, Caramel, White Chocolate and Sugar Free Dark Chocolate, Dulce de Leche Sauce is Kosher and Gluten Free. All sauces are available in a 64 oz. bottle or 12 oz. squeeze bottle. Monin oers over 200 specialty syrup, sauce, pure and smoothie products designed to add avor and prot to specialty beverages. Founded in 1912 in Bourges, France and family-owned for three generations, Monin is the premier provider of avoring products for creating specialty beverages. With manufacturing facilities in three continents and distribution to more than 100 countries, Monin is recognized as the global avor leader. For more information on any Monin product, call 800-966-5225 or visit Monin.com for hundreds or avorful recipes. Visit SCAA booth No. 12101.

Meet the Hawaiians, Savor Their Coffee

We have the stuff you need to be successful.

TheStore.
located in the registration area.

Meet Hawaiian coee growers, a native Hawaiian chief roaster, and listen to the sweet sounds of Hawaiian music by famed musician Wailau, all representing Ka`u Coee Mill from the Big Island of Hawai`is remote Ka`u District. Meet Kalikoweo Keolanui, who will share her mana`o (knowledge) on roasting Ka`u Coee grown on the slopes of Mauna Loa Volcano. Talk story with Bull and Jamie Kailiawa, who have ranked among the top in Coee of the Year competitions, for their handpicked Ka`u Coee beans grown in upland Moa`ula of Ka`u. Meet Kea Keolanui from award-winning Rainbow Falls Hilo Coee Farm. She will invite you to come to Hawai`i to visit coee lands. Listen to Wailau, who tours with Hawaiian music in Japan, the mainland and throughout Hawai`i. Witness hula by Jamie Kailiawa. Kalikoweo Keolanui, chief Learn about many community projects of Ka`u Coee Mill, roaster, will be available all Edmund C. Olson and his Edmund C. Olson Trust. They include day today at Ka`u Coee a hydroelectric plant to re up the coee mill and adjacent Mill booth No. 6041. macadamia operations and to provide additional water for native gardens, with a companion eort to bring back a centurys old water system for improved irrigation for diversied farming. Taste the brew and see Ka`u Coee Mills new products, including Ka`u Coee Singles for Keurig coee brewers, plus a full line of specialty roasts. Meet founder Edmund C. Olson and farmer Sammy Stanbro and managers John Cross and Louis Daniele. See Julia Neal and Kea Keolanui for coee origin tour arrangements to the Big Island. Visit Ka`u Coee Mill booth No. 6041 and visit KauCoeeMill.com.

Morning Cup
Your Daily Pick-Me-Up of SCAA Event News
Executive Editors Tara Shenson Israel Serna Publisher & Editor Aaron Kiel Contributing Editors Mya Stark Lily Kubota Art Director Tiffany Howard Photographer / Reporter Amanda Wilson Production Manager John Carter Sales Dave Faust
The MC is produced by ak PR Group for the Specialty Coee Association of Americas annual Event. This is the 11th year the newspaper has delivered all The Events news to attendees each day. Questions on site about the newspaper? Contact Aaron Kiel at 310-699-4805 (cell). E-mail: akiel@akprgroup.com. Twitter: @ akPRGroup. After The Event oce number: 919-325-3358. The Specialty Coee Association of America (SCAA) is a non-prot trade organization and the world recognized leader in coee knowledge development. With more than 9,000 members located in more than 40 countries, including member companies and their employees, SCAA members represent every segment of the specialty coee industry, including producers, roasters, importers/exporters, retailers, manufacturers, baristas and other industry professionals.

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Exhibitor, Sponsor & Industry News

Consider the Valuation of Specialty Coffee

By Christina Dammen, Rekerdres & Sons Insurance With specialty coee on the rise, the importance of certication to validate the highly rened oerings has never been more important. Looking beyond just the type and origin of the bean, coee merchants are even narrowing their search to specic farms to nd the highest quality. But what happens if the coee delivered is out of specication? Since current contracts do not clarify who is responsible for quality variances, some people say it gets settled in the back room amongst the parties involved with maybe just a handshake. In reality, your coee insurer is, or should be, in that same room since the buyers objections about delivered coee can arise from accidents as well as poor performance. What happens if there is water damage? What if a dierent product is substituted for the coee? What if there is a hole in the container? Many o the shelf valuation clauses give you an average replacement coee. Just buying the local spot Costa Rican coee hardly puts you back to where you were before the loss. At Rekerdres & Sons, while we cannot guarantee the performance of the contract, we are well aware of valuation problems and have verbiage to protect you. Christina Dammen is the media manager and account executive at Rekerdres & Sons Insurance Agency in Dallas, Texas, for coee shippers. Call 214-520-2345 or visit Reksons.com.

Want to Taste Remarkable Indonesias Specialty Coffee?

Come to the cupping session of Remarkable Indonesia Pavilion. Its being held Saturday, April 26 at The Event, from 5:30 7:15 p.m., Room 619 at the convention center. The cupping session is organized by the Indonesian Pavilion in collaboration with the Specialty Coee Association of Indonesia (SCAI), to introduce the newest and best coees produced in Indonesia to the U.S market this year. The session will feature Indonesias Arabica and Robusta coees, from Sumatra, Java, Sulawesi, Bali, Flores to Papua, which was specically chosen according to the taste bud and demand of the American market. The typical taste of Indonesian coee is good acidity, consistent body, rich avora dierent avor from every island, wet-hulled processed and fruity in general, making it very popular among American coee lovers. There are 18 types of coees that will be featured in the cupping session. Each coee has a unique name, such as: Sumatra Arabica Gayo; Sumatra Arabica Lintong Sumatra Arabica Solok Selatan; Sumatra Arabica Kaba Mountain Bengkulu; Sumatra Arabica Toba Honey; Sumatra Arabica Peaberry; Sumatra Arabica Wahana Semi-wash; West Java Arabica Malabar Mountain; Arabica Blue Java; Java Arabica Kayu Mas; Java Arabica Jampit; Arabica Bali Kintamani Natural; Arabika Blue Flores Bajawa; Sulawesi Arabica Toraja; Papua Arabica Wamena; Sumatra Robusta Kaba Mountain; Java Robusta Borobudur; and Flores Robusta Manggarai. Indonesia is committed to work closely and cooperatively with the U.S buyers to maintain not only its high-quality coee but also to improve our current system and ultimately develop a more eective hulling system. We are so looking forward to see you at the Cupping Session, Saturday, April 26 at 5:30 7:15 p.m. in Washington Convention Center, room 619. For more information, please contact Indonesian Trade Promotion Center Chicago at itpc.chicago@itpcchicago.com, phone 1(312)640-2463 or Indonesian Trade Promotion Center Los Angeles at itpcla@sbcglobal.net, phone 1(213)3877041.

Ghirardelli Expands Its Frapp Line

Stop by the Ghirardelli Booth to Try Tasty Beverage Creations and to Win Fun Prizes
Ghirardelli has expanded its frapp line into two coee-based avors, Mocha and White Mocha, as well as a decadent Frozen Hot Cocoa. Each avor contains premium ingredients, like real Colombian coee and Ghirardelli cocoa powder. And each version is available in a convenient three-pound counter top canister, as well as bulk cases. The Mocha avors oer an excellent option for cafes looking to provide a premium real coee frapp that is both simple and cost eective to make. Both avors deliver on the decadent avor consumers expect from the Ghirardelli brand. The Frozen Hot Cocoa is an exceptional product that combines the rich avor of premium cocoa powder with the creamy, cool taste of an iced blended drink. These new avors build on Classic White and Double Chocolate, the two base frappe mixes already oered by Ghirardelli. Both avors provide an excellent foundation for adding fruit or other avorings to create your own signature beverage. All avors contain real dairy and will not separate after blending. In addition to Frapp mixes, Ghirardelli has a full line of sauces and chips that can be added to any frapp to create a wide range of drinks. From caramel and chocolate sauces to high quality chocolate chips, Ghirardelli has all the ingredients necessary to create countless decadent drink options. For more information on Ghirardellis products, recipes and latte art videos, check out Ghirardelli. com/foodservice. Be sure to stop by the Ghirardelli booth, No. 15115, to try tasty beverage creations and to win fun prizes.

The D25 NC Is the Latest Evolution of a Long Line of Products by HunterLab

HunterLab is introducing a new color measurement spectrophotometer, the D25 NC, to the coee world at this years SCAA Event.
The D25 NC is the latest evolution of a long line of products by HunterLab, specically designed to tackle the challenges of accurately measuring the color of those samples most dicult to readnamely those samples that are large, irregularly shaped, and multi-hued, such as coee beans and roast coee grounds. Like the ColorFlex EZ Coee, the D25 NC has pre-built into its rmware essential coee color scales specically for use within a coee processing operation; the SCAA Number, the SCAA Roast Classication and the HCCI, or HunterLab Coee Color Index. While the SCCA Number and Roast Classication data provides industry conforming documentation, the HCCI has been developed by HunterLab, the worlds most experienced color measurement

company, to accurately and tightly measure ground roast coee at the 640 nm wavelength. This has long been known to roasters as the point in the wavelength spectrum where the most change occurs to the roast coee grounds. The HCCI number, with its tighter tolerances, can be utilized to provide greater lot-to-lot and batch-to-batch consistency within a manufacturing process. One has to see the D25 NC in action to fully grasp its unique, revolutionary features. It provides non-contact measurement, among other things, this means the sensor stays out of harms way and clean. To achieve a more accurate measurement of samples with irregular shape, size hue, one must measure more sample to average out the inaccuracies. The D25 NC achieves this by providing automated rotary measurement, measuring up to ve times per second per ve-second measurement cycle, a minimal measured area of 490 cm2. No other color measurement instrument currently on the market can measure this amount of sample or as rapidly as the D25 NC. An additional feature is its easy disassembly for cleaningno tools requiredallowing users to get back to fully operational mode in minutes. Stop by the HunterLab booth, No. 13144, to see the D25 NC in action. Be sure to stop by the HunterLab booth, No. 13144, to see the ColorFlex EZ Coee in action. Take a sample to measure and see just how easy and accurate it is!

10 The MC | Friday, April 25, 2014

Friday, April 25, 2014 | The MC 11

Ghirardelli The Culinary Institute of America

announce a decade-long partnership &

VISIT US AT BOOTH 15115 The Ghirardelli Chocolate Discovery Center was dedicated at The Culinary Institute of America (CIA) in Napa Valley with a ribbon cutting ceremony. The CIA demonstrated its creativity by crafting giant chocolate scissors for the celebration. They will develop many customized recipes with Ghirardelli products for both dessert and beverage applications.
For samples or information on using the Made with Ghirardelli logo, call 1.800.877.9338 or visit www.ghirardelli.com/foodservice

12 The MC | Friday, April 25, 2014