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Coffee Beanwww.coffee-magazine.co.uk

Issue 36

Editor: Jay Cee [email protected]

Design: The Coffee Bean Team [email protected]

www.coffee-magazine.co.uk

Contributors: Briancee - Poet

Editorial

From Across The Pond Ipanema Coffees achieves 2 million bags of speciality

coffees

Bulletproof Coffee turned buttered coffee into

an empire

Azomico keeps the aromas thanks to the high

pressure nitrogen

The Blendtec Nitro Blender

Another issue and it’s coffee time, information on every line.

Spin coffee is our latest gadget that we write about in our gadget section,

not forgetting Beyond the Bean and their Autumn Winter magazine.

Then there is Azomico filling our beans with nitrogen, and a lovely letter to baristas then.

We have Death Wish Coffee recalled and then Ipanema two million bags sold.

So until next time have your coffee bold, thank you for reading this coffee bean poem. Till next time ED

From Across The Pond


This is the first time in Brazil that such a volume is achieved for exports with origin, direct from the farm. Based on innovative processes that result in consistent production and trade, Ipanema has developed long-term relationships with their customers, increasingly achieving markets in Europe and the United States, Australia, Russia, Japan and South Korea,

among others.Sao Paulo, Brazil, August 2017 Ipanema Coffees, a leading Brazilian producer and exporter of specialty coffees, owner of three farms with 14 million trees planted and milling facilities, located in the south of Minas Gerais state, is celebrating a record of 2,000,000 bags exported in 26 years, directly from the farm to clients worldwide. This achievement, reached recently after shipment of 2,160 bags to Tchibo in Germany, has special significance, since September 1991 marks a milestone in the history of Ipanema Coffees. It was the day Ipanema debuted in the international market, exporting the first 3,000 bags coincidently to Tchibo.

The 2,000,000 bags is a unique achievement (each bag weighs 132 pounds). This is the first time in Brazil that such a volume is reached, taking into account that these are exports with origin, direct from the farm. Most of Brazilian coffee exports consist of coffees to be used in blends of mass consumption. Ipanema´s beans, on the other hand, are pure, without blends and without mixtures with coffees of other types and of other regions.

Ipanema´s international clients

know exactly where coffee came from, that is, from a region with quality attributes that are inherent to the product. The coffee is labeled according to its origin. When defining which variety to plant, besides considering the environment (topography, soil, climate and altitude), it is essential to know their intrinsic characteristics. For this reason, Ipanema specialists evaluate plant architectures, vegetative vigor, longevity, maturation characteristics, fruit size and especially productive potential and cup quality. This means the best Arabica species, with varieties such as Acaia, Mundo Novo and Bourbon. A lot of important details are taken into consideration during the production process that turns Ipanema´s coffee into a final product of excelllence.

Coffee Bean Research

Ipanema Coffees achieves 2 million bags of specialty coffees exported directly from the

farm to clients worldwide

It’s the small acts of kindness that mean the most. It could be someone holding the lift for you when you’re already running late. It could be a smile from a non-creepy stranger when you’re feeling low. It could simply be being asked how you are after a weekend of being alone.

The house from 'Ex Machina' is

actually a stunning Norwegian hotel But if you’ve ever doubted the powerful that these tiny, everyday deeds can be, then you need to read the letter one woman left some baristas.

She went into her favourite coffee shop after finding out that her boyfriend is actually married…and is expecting a baby. Rather

than hurrying her along, the staff there listened to her situation and offered her a free drink.

And the next day, the woman wrote them a touching letter to thank them.


Woman leaves baristas a touching note after they helped her through the worst day


f---boys

Canadian café and bakery chain Tim Hortons has announced it is expanding its high street footprint in the UK, having entered the market in June with its inaugural outlet in Glasgow.

The expansion is expected to bring more job opportunities to each city, though precise numbers would be revealed once the company's ongoing recruitment drive has reached a conclusion.

Tim Hortons was founded in 1964 by its namesake, a famous professional ice hockey player who

wanted to create a space where "everyone would feel at home."

The coffee chain famous for its 'Timbits' – a bite-sized fried dough confectionery which made an appearance at its stores in the 1970s – is recognised as part of the fabric of Canada's culture, and found in nearly every small town and city in the country.

Kevin Hydes, chief finance and commercial officer of Tim Hortons UK, said the same welcoming ethos would inspire the company's British expansion.

"We were blown away by the reception we received in Glasgow, and are delighted to announce the opening of restaurants in Cardiff, Belfast and Manchester.

"We know there's a great deal of excitement out there and we can't wait to share more details."

The company is likely to lock horns with incumbents Costa Cafe, Cafe Nero and global giant Starbucks for customer attention on the competitive UK high street.

Canadian coffee chain announces UK expansion. Branching out from its inaugural central Glasgow launch outlet, the company is going for market share across the country.

Buttered coffee is sweeping the nation, from the tech offices of Silicon Valley to the aisles of Whole Foods.

In September Dave Asprey, CEO of Bulletproof Coffee and the godfather of the buttered-coffee movement, announced he's bringing a ready-to-drink version of the high-fat, caffeinated beverage to more than 400 Whole Foods stores nationwide this fall.

Bulletproof Coffee, named for the company that makes it, is made with cold brew coffee, grass-fed butter, and a proprietary "Brain Octane" oil derived from coconuts. It claims to diminish brain fog and increase mental function and energy, in addition to delivering a caffeine jolt.

The company has sold the ingredients needed to make

buttered coffee separately for years, but the new carton format makes it more accessible for skeptics, of which there are many.

Buttered coffee has been catching on in Silicon Valley, where tech workers say the creamy blend gives them a boost in energy and productivity, among other perks. A high-fat diet has been shown to promote weight loss and stave off age-related diseases, but there's no evidence that butter in coffee achieves the same health benefits as a diet made up of 80% healthy fats.

A little over 10 years ago, Dave Asprey was hiking a remote mountainside in Tibet when he encountered buttered coffee for the first time. He said the drink restored his health. "I felt a mental clarity come on.

Everything just felt easier," Asprey recently told a fellow publication.

He spent the next seven years trying to perfect a recipe for buttered coffee. He launched a wellness brand, Bulletproof, around his mind and body hacks, of which buttered coffee is the most famous.

Today he runs a multimillion-dollar empire based on his DIY approach to biology, complete with two best-selling books, conferences, and a branded café in Los Angeles (with more in the pipeline). Bulletproof sold 48 million cups of buttered coffee in 2016.


Bulletproof Coffee turned buttered coffee into an empire and now it's launching a bottled version of the high-fat drink

NEW YORK — Death Wish coffee has been pulled from shelves amid fears that some of its products might contain a deadly toxin.

Death Wish Coffee Co.

marketed the beans as the world’s strongest coffee, but the company is now recalling all of its 11-ounce Nitro Cold Brew, saying the manufacturing process might have caused the production of botulin.

According to the FDA, the toxin causes botulism, a potentially fatal form of food poisoning and can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing.The FDA adds that difficulty in breathing, weakness of other muscles, abdominal distention and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

“Our customers’ safety is of paramount importance and Death Wish Coffee is taking this significant, proactive step to ensure that the highest quality, safest, and of course, strongest coffee products we produce are of industry-exceeding standards – thus we are taking this measure of recalling all Death Wish Nitro cans from shelves,” founder/owner of Death Wish Coffee Co.,

Mike Brown said in a statement.Death Wish is asking anyone who bought the product to throw it away and bring proof of purchase to the retailer for a full refund. Those who bought the cans on deathwishcoffee.com will receive a full refund within 60 days.

“We apologize for the inconvenience this may cause our customers and our retail partners, but we believe this is the right precautionary measure to take,” Brown said.

No one has reported getting sick from the drink, the company said.

Death Wish Coffee recalled over possible deadly toxin

A former Clarks shoe shop looks set to open in as a new coffee shop in Sraight Bargate in Boston Canadian company Second Cup has applied for a change of use at the old Clarks Shop opposite Caffe Nero.

If approved, the change of use the shop will be transformed into a coffee shop selling drinks and food to consume inside or takeaway.

On its website Second Cup says that it is the largest speciality coffee retailer in Canada and has been going since 1975 - and now

sells one million drinks a week. The shop would join a number of other cafes and sandwich shops in Boston including Greggs, Costa Coffee and Caffe Nero.

The application has been submitted to Boston Borough Council by Hot Millions Ltd, a franchise partner of Second Cup.

Some locals welcomed the news and said they wanted to see full shops rather than empty shops - but some have been left ‘disappointed’ by the possible arrival of yet another coffee shop.

One resident, who wished to remain unnamed, said: “Don’t get me wrong, it is great news that we will have an empty shop occupied, but we have a lot of coffee shops and cafes in the town so it would have been nice for a different kind of retailer to have opened – a clothes shop, perhaps.”

New Canadian coffee shop lodges plans to move into Clarks shoe shop

The dispenser with roasted coffee, usually shown inside coffee bars and roasting companies, is very beautiful, spectacular and catch people’s attention, but it has a very big lack: the coffee ages very quickly. With the oxygen contact it begins the oxidation process, this, in very short time leads to the aromas loss and in the end the coffee turns rancid. That’s a big loss, especially if you’re dealing with fine coffee like specialties.

How to protect coffee? XLVI Operai Del Vapore has developed a simple but revolutionary idea which ensures the maximum visibility and the preservation of roasted coffee beans in the best conditions: this is called

“Azomico”, the coffee warehouse that “azotize” and preserve the aromas in long terms.

It is composed by one or more glass silos linked to a food nitrogen tank: we pour the coffee into the silos and open the tap of the nitrogen that invades coffee beans. In about 3 seconds we are able to create the right atmosphere to keep the coffee in perfect conditions for a long time.

The nitrogen, in fact is an inert gas, it is free of taste this avoids the fading of the fats and the development of moulds and yeasts. When we roast beans, they release carbon dioxide and a part of its aromas. With the “Azomico”

nitrogen can put under pressure (2 bars) preserving the aromas, that remains in the roasted coffee and it keeps roasted coffee beans in the best conditions for a very long time.

To take the coffee out of the silos we

only have to open the silo’s valve: the beans go down into a container (250 and 500 grams) and from here you can take the desired quantity. At the end, to keep coffee fresh there is the hot sealing system, that seals the bags after the insertion of nitrogen using a specific valve.

A tailor-made system

“Azomico” is available in modules of 1, 2 and 4 silos; XLVI Operai Del Vapore can supply on demand also the spectacular iron framework to be hanged or put on a shelf: Cold led lights emphasize the silos that hardly go unnoticed.

Dimensions, silos numbers and finishing can be customized as one wish: Operai del Vapore are available for every customization.

It’s all about staging coffee without problems: “Azomico” thinks about protecting it.www.xlvi.it

Azomico, the coffee’s warehouse. It keeps the aromas thanks to the high pressure nitrogen

Autumn/winter Drinking Thinking™ from Beyond the Bean now availableThe latest edition of Drinking Thinking™ from award winning industry suppliers Beyond the Bean is available. It features exciting new products to be released over the coming months including Zuma Organic Turmeric Chai, Zuma Direct Peruvian Hot Chocolate, Sugar-free Gingerbread Syrup from Sweetbird, along with drinks toppings and limited edition festive cups.

Launched the in September, the new winter collection is based on consumer and industry research, ensuring the products are on trend and designed to help businesses boost winter sales.

Two products will be joining the Zuma Collection, the first being Zuma Direct, a 25% cocoa blend. Zuma Direct focusses on ethically sourced ingredients and is the result of a partnership with the Naranjillo cooperative in Tingo Maria, Peru. The cocoa is not only grown in Peru, it is also processed by the co-operative, meaning more of the profits stay in the community. From this partnership Zuma have previously created a pure 100% Cocoa which baristas can mix to their own blend of hot chocolate by adding Zuma Organic Sugar. The non-alkalised process, used for the cocoa, gives it a distinctive warm reddish tone with an unadulterated and complex taste.

A combination of nothing but cocoa and sugar, Zuma Direct is free from anything artificial and approved by The Vegan Society. Available in 1kg re-sealable flat bottomed bags, this particular blend

offers customers a lighter 25% cocoa content with the same delicious pure Peruvian cocoa as the 40% 40% Zuma Organic Hot Chocolate

Capturing the emerging turmeric trend set to take the industry by storm this season, the second product to launch in the Zuma range is 100% Organic Turmeric Chai. Zuma have blended pure turmeric with flavours of ginger, vanilla and orange for the perfect winter warmer. It also contains absolutely no artificial colours, flavours, additives or preservatives. The yellow of the root makes for an impressive bright blend, whether as a latte, or served as an early morning shot mixed with espresso. Approved by The Vegan Society it tastes wonderful with coconut milk, as well as regular dairy for a delicious golden drink

Adding to their extensive array of Sweetbird syrups, a new Sugar-free Gingerbread addition will expand the sugar-free range. With the same delicious taste as Sweetbird original Gingerbread Syrup, it is made with natural ginger and cinnamon flavours and is free from artificial colours and high fructose corn syrup. At only 92 calories for a 12oz latte made with skimmed milk, this innovative product allows customers to consume their favourite drink with fewer calories

The Beyond the Bean winter collection also includes an assortment of new toppings ensuring drinks can be finished with flair and fun. Toffee Crunch and Golden Balls will join the three other options in the range, Mini Rainbow Beans, Cookie Crumb and Triple Chocolate Crispies.

The last new products to launch in the range will be the new double

walled festive cups. Available in two unique limited edition designs, the cups come in an 8oz Festive Forrest Tree print or a Bouncing Baubles 12oz option. They will be the perfect accompaniment for all those seasonal specials.

Gary McGann, Sales and Marketing Director at Beyond the Bean commented: “Our Drinking Thinking™ Brochure is an invaluable tool to ensure customers are equipped with the right recipe inspiration and products that will help them to stand out from the crowd. We are also delighted to be launching a range of great new products that have been designed to help boost winter sales for our customers. We are particularly excited to be launching the Zuma Organic Turmeric Chai. Turmeric is going to be massive this season so it is great we are able to provide our customers with an on trend product just before it hits market.”

For a copy of the new Drinking Thinking™ brochure visit the Beyond the Bean website, call Beyond the Bean on +44 (0)117 9533522, or email

[email protected].


Bristol-based cafe supplies company Beyond the Bean were awarded Best New Equipment for the innovative Blendtec Stealth 895 NBS at the Café Life Awards in London.

This pioneering counter top machine is revolutionary in its design, allowing you to blend drinks in the same cup you serve, as well as the choice to use a jar if you need to make multiple beverages. Its option for in-cup blending gives you the versatility to be able to create drinks with no rinsing required, making it perfect for mobile trades too. This feature also helps to minimise waste, save time and allows business owners to increase profit margin.

Celebrating their 20th anniversary this year, Beyond the Bean is made up of a passionate team with vast and varied experience in the coffee business. Since launching in 1997, they have been constantly developing and distributing products for the café bar and food service industry; now exporting to over 50 countries worldwide. As well as being proud owners of Sweetbird, Zuma and Cosy, they have also been the main UK importer for Blendtec blenders for over 15 years. Their partnership with this globally recognised industry leader is because Blendtec continue to produce the best blenders on the market.

Beyond the Bean’s Sales and Marketing Manager, Gary McGann, who accepted the award commented on the win:“It’s an honour for Beyond the Bean to have been given the Best New Equipment award for the Blendtec Stealth 895

NBS. We are proud to be able to work with such a prestigious company whose machines speak for themselves. It’s a great feeling to be recognised for the work we do and is a big achievement for us all.”

The Café Life Awards, hosted by the Café Life Association, aim to recognise excellence and encourage innovation in the UK café and coffee bar sector. Judged by panels of industry professionals, the awards intend to inspire by example, highlighting those involved in the sector who are pioneering and leading the market.


The Blendtec Nitro Blender Wins Best New Equipment at

Café Life Awards


Your coffee habit could be

harming elephantsThere’s more to consider than skim milk versus soy the next time you’re waiting in line for a latte. Your cup of coffee could come at the expense of an elephant.

Tom Grant, a journalism professor at Abraham Baldwin Agricultural College and director of the documentary “Elephants in the Coffee,” said in the last 30 years, India’s coffee industry has doubled. As a result, coffee plantations have taken over the natural habitats of many animals, including elephants.

“We were seeing more and more elephants forced into captivity, forced into chains, as one solution to try to keep them away from harming people or harming crops in these coffee plantations,” said Grant, who first became aware of the issue on a trip to Southern India in 2012.

Conflict between agriculture

and wildlife is not new or unique to India. Elephants see coffee plantations as forests — they find water, shade and food there, Grant said. They also find fear.

“The main problem is, they’re big critters and they scare people, ”Grant said.

Workers often flee or try to scare off the elephants with guns or fireworks when they’re spotted in a coffee plantation. The danger comes when an elephant gets spooked. They can charge humans, even kill them. In fact, 300 people a year get killed by elephants in India.

“They crash through everything,” Grant said. “As we change their habitat, we force them into proximity with people, and that’s where the problem comes.”

The growing presence of elephants in coffee estates has

prompted some farms to capture and chain the large mammals. Grant, however, says this is not the answer — especially in a country where elephants were once revered as gods.

“It’s not the elephants that are dangerous as much as we have changed the landscape in which they have lived, and we need to do something to try and make it possible for people and farmers and elephants to use that land altogether so that nobody gets killed,” Grant said.

Major coffee companies such as Starbucks and Tata have instituted practices on their farms that move toward coexistence. Their workers monitor elephants and move around them as they come through the plantations.


Coffee BeanGadget Section

About Spinn Coffee

Tired of Nespresso or similar capsule coffee makers that create waste while only brewing up one type of beverage? Spinn Coffee offers an eight-in-one coffee machine that works at the touch of a button, without creating any waste or mess.What claims does this countertop brewer make that stand out from the pack? It comes down to variety, convenience, taste, and environmental consciousness. Spinn Coffee promises that their next-generation brewing machine will wake coffee lovers up to a world of options for sourcing fresher, tastier beans—as well as high-tech features that ensure you get the perfect cup.

The brand’s commercial claims that coffee lovers are so used to buying beans from “large corporates who only care about their sales,” that we don’t realize how many local roasters there are who have a genuine passion for creating great tasting coffee.To help you break out of buying beans from the same old’ store or local franchised coffee shop, Spinn Coffee pairs their machine with a smartphone app that helps you discover and buy from both local and national independent bean roasters. Equally bad to paying top dollar for burnt beans, Spinn Coffee states that we’ve grown too accustomed old-fashioned machines that create a lot of waste. They claim that the total amount of pods that are thrown away each year could be lined up

to wind a string around the earth 20 times. Spinn claims that their machine doesn’t just create a better cup of coffee—but a smarter way to brew. The Spinn Coffee machine uses only beans—no capsules, filters, or pods—so that there’s no environmental waste. Spinn claims that their bean-only machine also means that your morning habit is a lot cheaper to maintain.

Who’s Behind Spinn Coffee?

Roderick de Rode, the co-founder of Spinn Coffee, has an extensive background in tech. How did he get started in the coffee business? According to an interview with Highway 1, de Rode met his current partner, Roland Verbeek, on a bike trip through Death Valley.

Verbeek shared that he held a patent on a machine that brewed coffee using centrifugal force. The two soon-to-be Spinn Coffee co-founders kept in touch and started brainstorming ideas on how to make a coffee machine that used both this innovative way of brewing and offered connectivity to a user’s

smartphone through apps. In addition to the co-founders, Spinn’s coffee advisor, Dick de Kock, brings noteworthy experience to the (coffee) table. Prior to joining the team, Dick founded CoffeeCompany, a Netherlands-based retail chain and has deep experience with everything from the Cup of Excellence to Ecuadorian agricultural research. The Spinn Coffee team is currently made up of 21 members.

According to the company’s official website, the Spinn Coffee machine works using centrifugal force—when mass is forced away from the rotating center of a spinning object. (Hence the name “Spinn.”) The website goes on to state that Spinn can be used to make all your favorite styles of coffee, including espresso, lungo, americano, and French press. But, no further information detailing how the brewing machine works are given.

Spinn

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