By Judith Ganes-Chase An escalating cost of production, labor shortages and climate change could hinder long term production growth. As it is already, gains in world coffee output have failed to keep pace with rising global consumption the past two decades, resulting in world coffee stocks reduced to cover the ongoing gap in supply. Ill …
By Peter Giuliano I’ve been a member of the Specialty Coffee Association of America (SCAA), or I have worked for an SCAA member, for my entire coffee career. The vision of the specialty coffee community, as expressed through our association, has been a guiding force in my development as a coffee professional and in building …
Are brewing upgrades at convenience stores and fast food locations, such as McDonalds and McCafe, a reaction to consumer demand, or are they an innovation? By Rob Stephen In 2007, I was hired by a convenience store client of mine to fly to North Carolina on a “secret mission.” My task was to spend the day driving around to …
How does a well-known quick serve restaurant enter the coffee arena, and what challenges and opportunities does it create? Interview by Aaron Kiel The Chronicle chats with Roman Gaus, general manager for Franke Coffee Systems North America, a super-automatic espresso equipment supplier based in Smyrna, Tenn. Question: Your company, Franke Coffee Systems, is a supplier to restaurant …
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do a poor job when it came to coffee. Now, the reality is they’re doing okay. A by-product of our success as an …
Almost 10 years after throwing in the towel with restaurants, Conscious Coffees now sees 35 percent of bean sales generated from them. And, these restaurants are serving Golden Cup quality coffee. What does it take for other roasters to tap into this market and get restaurants to brew it right? By Mark Glenn The first …
By Stefany Dybeck and Margaret Winzeler Listening to our fine dining customer is always the first step in creating and delivering an exceptional food pairing program. What do they want and what do they need to deliver it? Ultimately, we all want the same thing—-consistent, high quality taste in the cup. The program has to …
Considerations on Coffee Pairings and Menu Presentation at Restaurants By David Lange Coffee and dining have been mainstays in American culture for generations. Whether it’s the quick morning cup at the corner coffeehouse, the midday pick-me-up at the neighborhood diner or café, or the finale at the elegant five-star white tablecloth establishment, coffee is the …
By Pat Snyder The consensus within the specialty coffee and restaurant industries is that most restaurant decision makers are finally getting it: An excellent coffee is as essential to the fine dining experience as delicious, perfectly prepared food, fine wines and outstanding service. “In the last five or more years, we’ve seen a significant turnaround …
By Aaron Kiel Boasting executive chefs, tableside barista service and a java-centric menu, LAMILL Coffee Boutique’s Craig and Jean Min perfectly blend the dining experience with specialty coffee in the happening Los Angeles, Calif. neighborhood of Silverlake. Craig Min discovered real coffee 20 years ago at the age of 12, while working with his father’s …