Coffee BeanIssue 34

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Editor: Jay Cee jaycee@coffee-magazine.co.uk

Design: The Coffee Bean Team jaycee@coffee-magazine.co.uk

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Contributors: Briancee - Poet

Editorial

in this issue...

Starbucks starts selling whiskey barrel-aged

coffee

Caffe Nero joins other companies and pays no

UK tax

Many projects for Dalla Corte’s future

Starbucks introduces 4 calorie nitrogen

infused coffee in the UK

In this issue from across the pond Starbucks starts selling whiskey barrel-aged coffee also Starbucks UK introduces 4 calorie nitrogen infused coffee. There is some uproar on UK taxes as coffee giant Caffe Nero joins other companies and pays no UK tax. Costa opens Europe’s largest coffee bean roastery in Basildon.

In the gadget section you can have a fresh Single cup of French press Coffee with a minibru Coffee Press Mug, then in another article why after having a cigarette you always want a

cup of coffee to follow.

Well that's it for another issue see you next time.

The Ed

From Across The Pond

Coffee Bean magazine Visit our website

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Starbucks’ USA newest limited edition brew doesn’t taste like hugs or Christmas it tastes like whiskey.

The coffee chain debuted two new whiskey-barrel-aged flavored beverages early in March A “Barrel-Aged Cold Brew” and a “Barrel-Aged Con Crema.” The cold brew is served in a sidecar glass with an oversized cube of ice, just like a cocktail might. The crema comes in a little glass mug with a handle. Both are only sold at the Starbucks Roastery store in Seattle, Washington. The coffees begin with beans “hand-scooped” into “freshly emptied” whiskey barrels and then “hand-rotated frequently to ensure all the coffee comes into contact with the oak barrel,” according to a Starbucks press release.

They’re then roasted by

“master roasters,” burning off the actual alcohol but leaving the smell and taste of whiskey behind.

“The process takes time, care and patience, ensuring we deliver a distinct experience that stays true to the specialness of the coffee while imparting the complementary, distinguished flavor of the oak-aged barrel,” said Starbucks beverage R&D team member Duane Thompson. “You get those earthy notes mingling with the oak to create a cup that’s unlike any other.”

But this coffee shot: An 8-ounce serving will set you back $10.The exotic, premium coffees are part of the chain’s new strategy to upgrade the company’s branding to be more in line with upscale American coffee chains such as Blue Bottle and Intelligentsia. Starbucks’

outgoing CEO Howard Schultz announced last year that the company would introduce Reserve coffee bars in as many as 1,000 of its cafés before the end of 2017.

Reserve coffee sells for $50 per 8-ounce package and is frequently served cold brewed or siphoned.

Starbucks starts selling whiskey barrel-aged coffee

After 40 Years in

Coffee, Leo Fante

Opens Fante’s

Coffee in Louisville

At the coffee bar, espresso drinks are prepared on a La Marzocco Linea machine paired with a pair of Compaq grinders, while a few feet away stands a dedicated manual brew bar featuring a Tru Bru pourover station, as well as an eye-catching pair of halogen-beam-heated siphon brewers.Roasting takes place on site through a 10-kilo Ambex roasting machine, and Fante told Daily Coffee News that a goal is to develop each coffee to its particular sweet spot, using a Lighttells-made spectrometer to determine Agtron numbers to maintain consistency from roast to roast of a particular coffee. Coffee comes to Fante from a variety of sources.

“Being in the coffee business for so many years, I’ve been very fortunate to have struck a lot of relationships with a lot of people,” said Fante, listing Royal Cup Coffee and Westfeldt Brothers Inc. among companies he’s been in contact with for a while, and through which he now sources greens. Fante worked for Royal Cup for about 10 years, most recently as a field training and marketing specialist, prior to striking out on his own. Prior to that, he spent almost 30 more years witnessing the evolution of John Conti Coffee. “It’s been a long journey,” Fante said of the career that started in 1978 alongside John Conti the man,

whom he described as a true pioneer. “He had a roastery and coffee houses before Starbucks was even a glimmer in anyone’s eye.” Fante got on board with the Conti company in its 16th year and saw it grow exponentially in the decades that followed, particularly as it transformed from a distributor to a roaster.

“It was interesting going through that transition and process, and watching how it grew,” said Fante, who assisted in disassembling then reassembling large roasting equipment purchased by Conti to launch that operation. Fante recalled the huge, center-fired Jabez-Burns 4-bag roaster and a variety of other odd pieces of equipment, including a first-of-its-kind pneumatic packaging system prototype built especially for the roastery. Said Fante, “There were a lot of interesting things.”

Today, with coffee at the heart of the operation, Fante aims to provide educational opportunities to the public in the roasting room behind sliding glass doors, while also providing a menu of casual fare paired with wine and beer that takes inspiration from his personal background. A selection of Sonoma County and Russian River Valley wines are served in homage to his mother’s roots in Healdsburg, Calif., while some Italian wine offerings are served in honor of Fante’s father’s family. Peroni, Guinness and a local IPA are kept on tap.

A pergola wine patio behind the standalone cottage house café provides outdoor seating that’s shaded by 25-year-old wisteria vines, while inside a bay window overlooks a lake and golf course.

“It’s a neat set-up. The building is very conducive to what I want to do,” said Fante, whose to-do list also includes developing a program of custom coffee blends, tailored collaboratively with individual customers.

“We’ll go through a complete cupping, develop a custom blend, then fulfill it monthly,” Fante said of the possible future program, the likes of which he said he’s surprised not to have seen done before. “I’ve often wondered why people haven’t [done it]. Maybe I’m getting ready to find out.

Fante’s Coffee is located at 2501 Grinstead Drive in Louisville.

Coffee Bean magazine www.coffee-magazine.co.uk

Starbucks introduces 4 calorie nitrogen infused coffee in the UK

Every time we close our eyes coffee companies like Starbucks seem to add another string to their bow and release another new product - this time in the shape of 4 calorie nitrogen infused coffee.

This is supposedly “the Guinness of coffee”, Nitro Cold Brew makes its debut in

the UK soon, with the recipe infusing the existing Starbucks Cold Brew recipe with pure nitrogen – with doing this it creats a ‘velvety crema and rounded finish’, apparently.

It’s currently available on tap at the coffee shop’s new Reserve Bar in London’s Covent Garden, but will be rolled out to over 100 places throughout the UK later this year.The coffee is served incredibly cold (but without ice) and unsweetened, which apparently highlights the

super-smooth, natural sweetness that cold brewing brings out of the coffee - with the tap adding a ‘velvety and creamy textures that customers can see and taste’.

Speaking about the new addition to UK menus, Starbucks’s senior vice president said “This is an entirely different kind of cold coffee experience – one we think will revolutionise the category and the way our customers think about our cold coffee menu.”

Those who have the smoking gene are more likely to have coffee after a cigarette. Scientists say that nicotine could alter the way the body processes caffeine-this causes them to need more coffee to get the same kick as non-smokers.Scientists seem to think they may have found the answer - and it looks like it is all to do with your genes. Those of us who have the smoking gene are more likely to crave a latte from Starbucks, they claim.

Apparently this is because nicotine alters the way their

body processes caffeine, causing people to drink more to get a boost, the study suggests. Those at increased risk of smoking due to their DNA are much more likely to crave a real cup of coffee.

Researchers from Bristol University assessed the genes of around 250,000 people from Denmark, Norway and the UK. The researchers were keen to explore the relationship between smoking and caffeine. They found that those who had the tobacco gene variant consumed more coffee after

having a cigarette. While British people with the same DNA twist drank more tea, which was put down to cultural reasons by researchers.

Study author Professor Marcus Munafò said: ‘People in Denmark and Norway don’t drink tea in the same way as the people in the UK.’

But I don’t drink tea at all so where do I come in-this I ask myself mm?.

Coffee Bean Research

Why after having a cigarette you always want a cup of coffee to follow

Bringing out a new generation of coffee farmers The world’s coffee farmers are getting older and older. At the same time, fewer young people see a future in coffee. That is why one of the greatest challenges of the business is to get more young women and men to grow coffee. The Swedish coffee roaster Löfbergs takes this challenge as a starting point in an investment that will improve the conditions and the development opportunities for young coffee farmers in Colombia and Tanzania.

Good coffee is not a matter of course if a new generation of farmers does not follow. We want to give more young coffee farmers the opportunity to create a good life for themselves and their families, says Martin Löfberg, Purchasing Director at Löfbergs.

Today, two-thirds of the world’s coffee farms are small-scale family farms. If more young people do not take over, the coffee production will be affected and this in a time when we are drinking more and more coffee. At the same, a bigger share of the coffee will be farmed on large-scale plantations, which leads to the disappearance of unique qualities and flavours.It is also about securing great tasting coffee in the future, says Martin Löfberg.

Education to increase income. One important part of the Löfbergs investment is the education and the training that the new generation is offered. The topics vary from finance, entrepreneurship and how to

organize, to sustainable farming methods and how to face climate changes. The goal is to increase productivity and quality to enable the farmers to make more money

The education has contributed to a redoubling of our production. We use the income to purchase more land so that we can farm even more coffee, says Martha and David Angomwile, two young coffee farmers in south-western Tanzania. Martha and David are a good example on the commitment and the interest there is, and that better knowledge contribute to an increase in income. That is just the effect we want and that we believe can inspire a new generation of coffee farmers, says Martin Löfberg.

The education in Tanzania is a collaboration with International Coffee Partners, a non-profit organization that Löfbergs runs together with six other family-owned coffee businesses. In Colombia, Löfbergs works with Young Coffee Growers and FNC, the national organization of the country’s coffee farmers.

High quality

Besides the education, Löfbergs will also purchase coffee from the young farmers in Tanzania and Colombia. The farmers get paid as usual, with quality increase and other bonuses. Löfbergs also earmarks another SEK 7 per kilo for investments in continuous education and training.

We chose these farmers since they could deliver really good coffee that is rich in taste. It is a signal that quality pays off, and something that is a joy for both farmers and all coffee lovers at home, says Martin Löfberg.

For a start, the Next Generation Coffee assortment consists of a light-roast coffee from Tanzania as well as a dark-roast and an espresso from Colombia. Facts about Next Generation Coffee

An investment to get more young people to see a future as coffee farmers

The investment involves both education and direct trade.

The focus is to increase productivity and quality to enable the farmers to make more money.

The investment aims at young farmers in Tanzania and Colombia at first.

Three high-quality coffees

Tanzania AA Reserve Hand-picked Arabica beans from small-scale farms in Igale in south-western Tanzania. The coffee is a bit wilder in its flavour, with elements of tropical fruits. It has been light-roasted to bring out the complexity of the flavours.

Colombian Antioquia

Hand-picked Arabica beans from Fairtrade cooperatives in Antioquia in northern Colombia. It grows on an altitude of 1,300-2,000 metres above sea level and is a well-balanced, dark-roast coffee with a fresh fruitiness, a sweetness of honey and notes of dark chocolate.

Colombia Antioquia Espresso

Hand-picked Arabica beans from Fairtrade cooperatives in Antioquia in northern Colombia. A full-bodied and balanced

dark-roast espresso with round, sweet, berry tones and notes of cacao. Löfbergs is one of the largest family-owned coffee roasters in the Nordic countries. The company has 300

employees and a turnover of SEK 1.5 billion. The head office is situated in Karlstad, Sweden and the company has its own roasting-houses in Sweden, Norway, Denmark and Latvia.

The company was founded in 1906 and is today one of the world’s largest importers of ecological and Fairtrade labelled coffee. Löfbergs also owns the tea brand Kobbs.

Coffee giant Caffe Nero hasn’t paid a penny in UK corporation tax this year – despite raking in profits of £25.5million, claiming instead to have made a loss against its parent company’s expenses.

It gave the same excuse in 2015 when it made gross profits of £23.5 million while parent company Rome Pikco claimed expenses of £28.4million.Rome Pikco’s annual accounts

claim the huge loss was down to “arm’s length interest payments to banks”, meaning that “no entity within the Group was due to pay tax for the year.”

Caffe Nero operates more than 600 coffee shops in the UK and Ireland, and reported revenue of £257.3m for 2016.

The high street coffee giant has not paid any corporation tax since 2007 despite raking in

£1bn in profits The Italian-style chain has not paid corporation tax since 2007 despite recording over £1bn in sales since, this is all due to an HMRC loophole which means firms do not have to pay corporation tax if they can prove they made a loss in the corresponding financial year..

Coffee Bean Research

COFFEE giant Caffe Nero joins other companies and pays no UK tax

UK Coffee Week is a nationwide fundraising initiative where coffee operators, trade professionals and their customers join together to celebrate thevibrancy of British coffee culture while raising valuable funds for the communities which grow our coffee.

All funds raised during this week go directly to Project Waterfall, an initiative established to bring clean water and sanitation to coffee growing communities around the world.During UK Coffee Week 2017 Handle-it will be supplying branded cup holders to participating coffee shops as

part of their fund raising kits. Customers can simply make a donation in return for a re-usable, environmentally friendly and very useful cup holder

Handle-it is a very simple, re-usable take out cup holder, offering the perfect opportunity to promote awareness and raise funds for Project Waterfall whilst at the same time providing this re-usable cup holder

For further information/samples please call Tel:0203 637 2270 or e-mail info@handle-it.cowww.handle-it.cowww.ukcoffeeweek.com

www.projectwaterfall.org

Handle-it are very proud to be supporting UK Coffee Week 2017

What’s next?Many projects for Dalla Corte’s future

Paolo Dalla Corte presented a young and dynamic team, with new staff members including Francesco Bolasco, marketing manager, with working experiences in multinational corporations in the renewable energy field, Francesco Bernasconi, Europe and America sales manager, former sales manager at Mitaca, Illy Group, and Marco Libonati, expert in Asian markets and in the Food & Beverage sector, who will be in charge of the Middle East, Africa and Asia Pacific markets.

The focus was on the new products, such as the dc pro Rebel version, designed with graphics by Massimo Dibitonto of Pepper Art, a successful company specializing in the creation of graphics for MotoGP, Rally, Nascar, Paris Dakar and Offshore World Championship.

This was the occasion to offer also a preview of the new Mini, the one-group machine for high quality home espresso lovers, which will be exhibited at Host 2017.

The protagonist of the event, however, was Mina, the revolutionary espresso machine featuring innovative technology that allows the water flow to be regulated digitally, working dynamically on the coffee cake at each extraction stage.

The partners, led by some Coffee Pros, tried Mina’s new app, set different extraction profiles and saw how even the smallest variations can intensify aromas and also satisfy different tasting needs. This is an important aspect, considering how preferences and trends change in the different geographic areas.

The marketing activities at Italian and international level were numerous, starting from the World Tour, a journey around the world together with our Coffee Pros, intended to tell a real story about Dalla Corte’s values and strengths, and also about its machines, with real experiences and testimonials of different cultures.

Once again, the journey is the central idea of a new initiative by Dalla Corte, supporting the Orang Utan Coffee Project in Sumatra (Indonesia). The aim is to safeguard orangutans and the tropical flora and to foster the education of farmers regarding sustainable coffee agriculture.

Second Chance Project

In terms of direct contact with people living different experiences linked to Dalla Corte’s world, the European partners visited the Bollate penitentiary (close to Milan), where the Second Chance Project started. The inmates restyle the classic Evolution model to come closer to everyday life, acquiring professional competences which will be useful for their social integration. This was followed by a visit to Dalla Corte premises in Baranzate, where the Partners could see how Dalla Corte espresso machines and grinders are assembled. Meticulously manufactured products, entirely made in Italy.

Competition and exclusive coffee shops

The meeting in Seoul took place at the new premises of Meteora, Dalla Corte’s distributor in South Korea, and was preceded by the Dalla Corte Mina World Super Barista Championship 2017, a latte art competition which took place within the Expo Seoul 2017

during April

At the end of the meeting, the Partners from Australia, China, Japan, Taiwan, Korea and Philippines visited two coffee shops which are renowned for their attention to details and high quality. In a country always looking for new flavors and techniques, Dalla Corte machines are widely appreciated and used in new ways. On the Café Sapoon Sapoon’s elegant counter there are three Mina espresso machines together with a Max grinder. They are connected to the app, which allows all the parameters to be set and different kinds of coffee to be offered in an independent way. A break at the Lusso Lab Coffee Shop followed, a London-style coffee spot, where to sip an excellent espresso extracted by a dc pro or attend a coffee course working with machine Mina.

At the end, great satisfaction and trust. The world, coffee lovers had at their disposal state-of-the-art machines by Dalla Corte, a brand of excellence.

www.dallacorte.com

In recent months two thirds of all Britons visited a coffee shop or café that sells real coffee, with coffee bean sales forecast to jump 29% within the next five years recent figures suggest.

The UK coffee shop market has enjoyed its biggest period of growth since 2008,

with the market rising by 37% over the past five years, up from £2.4bn in 2011 to £3.4bn last year, according to analysts.

Sales soared by 10.4% between 2015 and 2016 - the biggest year-on-year boost in the past five years - and are forecast to rise a further 29% to £4.3bn over the next five years.

The Coffee market in the UK is the best it’s been for a while as sales to soar 29%

The Costa coffee group opened Europe’s largest coffee bean roastery in Basildon recently.The new facility cost £38m to build and is set to quadruple their roasting capacity in the UK from 11,000 tonnes of coffee per annum to 45,000 tonnes per annum.

Construction started in November 2015 on a specially chosen site in Basildon, close to Tilbury Docks where its raw coffee beans are imported. The coffee produced in Basildon will be shipped all over the world

Named Paradise Street, the new facility will enable Costa to produce coffee for 2.1 billion cups of coffee per year, this new site covers 85,690 sq ft – or the equivalent of over 30 tennis courts – and it is expected to operate for the next 20-30 years.

On opening the site, Dominic Paul, Managing Director of Costa, said: “Costa is growing rapidly as a global business and our new roastery will provide the platform for sustained international expansion.

“Roasting in Basildon keeps the UK at the centre of the growing global brand and enables Costa to build on everything they have learned from more than four decades of roasting.”

The new roastery has created around 40 jobs for local residents, but this number could rise with the anticipated future growth of the site, and Leader of Basildon Council, Councillor Phil Turner, said the council would look to support any applications for expansion.

The new roastery also includes a new coffee academy to train 3,000 baristas per year. This excellent new facility will enable Costa to grow for decades to come.

The roastery will also be one of the most sustainable industrial buildings in the world and will operate on a zero waste-to-landfill basis..Coffee Bean research

Costa opens Europe’s largest coffee bean roastery in Basildon

Biome Bioplastics aims to help slash coffee cup waste with its world-first plastics for takeaway beverage cups, made from plant-based sources.

Never before have such bioplastic materials for disposable cups and lids been made that are fully compostable and recyclable, while still performing like petroleum-based plastic under heat and stress.

Market research has shown most consumers want their takeaway coffee cups to be sustainable, more than half agree that current options come at too much of an environmental cost and a third would avoid buying products using takeaway cups because of this.

The British bioplastics manufacturer has unveiled a range of bio-based plastics for cups and lids to enable retailers and packaging manufacturers to offer consumers a more sustainable option.

Biome Bioplastics CEO Paul Mines said: “For such a simple product, disposing of a single coffee cup is a very complex problem. Coffee drinkers are acting in good faith when they see recycling logos on their takeaway coffees but most cups are lined with oil-based plastic and the lids made of polystyrene making recycling impossible, even when placed in the right bin. We need to also question how much fossil fuels go into coffee cups,

given the reliance on petroleum-based plastic. When 2.5 billion takeaway cups are thrown away each year, and less than one per cent are recycled, each cup adds up.”

For the last five years, Biome Bioplastics has developed a range of biopolymers for coffee cups, lids and coffee pods based on natural and renewable resources including plant starches and tree by-products such as cellulose.

“Our solution is making biopolymers that can be made into fully biodegradable coffee cup and lid combinations. The result being a bio-based takeaway cup disposable either in a paper recycling stream or food waste stream.

“In appropriate composting conditions our cups and lids will disappear to carbon dioxide and water within three months.”Market research conducted for Biome Bioplastics by consumer insight company Vision One revealed:

Almost two thirds of people would prefer cup lids to be made sustainably and 53% would be more likely to buy from shops using plant-based biodegradable cup products;

More than half of people thought takeaway coffee cups came at too much of a cost to the environment, and more than a third claimed they would avoid buying takeaway drinks because

of this; and, more than 60 per cent of people thought plant-based biodegradable plastics were a better option than oil-based plastics.

Mr Mines said Biome was empowering forward-thinking coffee retailers with a solution to address growing consumer concern.“There are high-tech biopolymer materials being produced here in Britain that are ready to be deployed at scale for the market. Bioplastics can now perform almost exactly like petroleum-based plastics under mechanical stress and at boiling temperatures.”

“The shocking amount of landfill waste shows the urgent need for big brands to accelerate work in new, sustainable materials such as bioplastics. High street retailers can now give consumers what they want: a sustainable takeaway cup option that can either be properly recycled or composted.”

World first bioplastic solution to growing coffee cup waste

Coffee BeanGadget Section

Single cup of French press CoffeeIf you love French press coffee, you have a couple of options. You can use a French press pot and hope to drink all of it before it gets cold (or split it with a friend). Or you can use one of the French press travel mugs... which makes you look like you’re drinking from an adult sippy cup while you’re managing your minions. We wanted a third option: a way to drink one perfectly brewed cup of French press coffee while looking like a classy adult. That’s why we invented the minibru.

Making coffee with your minibru is easy! Fill your cup with coarsely ground coffee to the lower fill line, then pour in hot water to the upper fill line. After 2-3 minutes, insert

the filter cylinder and press down slowly until your brew is completely filtered. Then enjoy your freshly brewed cup of joe! Clean-up is just as easy: remove the filter cylinder, separate out the gasket and rinse ‘em off. The mug itself is glass, so you can put it in your dishwasher.

Product Specifications

Brew a single, perfect cup of French press coffee

Materials: Glass mug, plastic plunger, silicone gasket

An extra gasket is included with each minibru

Capacity: 12 ounces

Washing: Mug is dishwasher safe, plunger & gasket are hand wash only.

minibru Coffee Press Mug

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