Iced coffee isn't so bad

Summer is right out in front of us and with the warm summer season means ICED coffee. I realize that many insist upon hot coffee and believe that coffee should only be served hot. But, have you ever really tried great ice coffee? I have despite my preference for only black, good and hot coffee. Using different types of single origin coffee or blends can bring a difference everyday. Flavored coffee tastes like dessert. Fix any of the brews to your taste using sugar, milk, etc. Top with whipped cream if you like.

Iced Coffee Recipe

64oz pot Automatic brewer
Use 3 ounces ground coffee (about 1/2 cup)
Sometimes a finer grind of coffee is desired but not required.
Brew as usual then remove at once to cool.
Add additions (sweetner, milk, etc.) per glass.
Cool and pour over ice.
Remember use fresh roasted coffee.
Refrigerate after brewed coffee cools.
Only make enough coffee for 24 hours as cold coffee deteriorates.
Coffee ice cubes of the same or similar coffee can be used and as they melt this recipe will intensify.
Enjoy!!!

Do you have a great summer coffee recipe? How about sharing it here? All you need to do is enter your recipe as a comment below.

Innovative BrewWISE® ThermoFresh® System named SCAA Winner Best New Product - Coffee Preparation Equipment

BUNN’s new BrewWISE ThermoFresh coffee brewing system received the Specialty Coffee Association of America’s (SCAA’s) highest honor, “Best New Product Award for Coffee Preparation Equipment” during the association’s annual convention at the John B. Hynes Convention Center, April 25 - 28. SCAA’s 15th Annual Conference & Exhibition attracted more than 8,000 coffee trade professionals from throughout the United States and over 50 nations.

The BrewWISE system is based on patented technology to allow specifically profiled coffee grinding and brewing instructions to be programmed via computer chips into grinding and brewing equipment. These preprogrammed recipes enable owner operators to have complete confidence that their full coffee menu (up to 40 recipes) will be faithfully brewed every time - regardless of who is behind the counter. This system is available with either patented Soft Heat® servers or unheated ThermoFresh servers, depending on operator preference.

“Receiving this award is especially gratifying because the SCAA represents the highest standards in coffee brewing excellence for our industry. BUNN has long shared these same values with the SCAA and with its counterparts in Europe and Asia where our intention is to do all we can, on a global basis, to promote coffee quality excellence,” said Hy Bunn, Chairman and CEO of BUNN Corporation.

The award is based on the overall value of preparation equipment in enhancing the quality of specialty coffee beverages. "Those who take the time to buy and prepare high-quality coffee depend on manufacturers like BUNN who recognize that specialty coffee requires special equipment. BUNN's commitment to the specialty coffee industry's standards of excellence is demonstrated by their ongoing product innovation. SCAA congratulates BUNN on their award, " said Ted R. Lingle, Executive Director of SCAA.

For more information, visit BUNN at NRA Booth 1031 or www.bunnomatic.com or call 1-800-637-8606.

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"I would rather suffer with coffee than be senseless." Napoleon Bonaparte

COFFEE FEST ATLANTIC CITY

NEW PRODUCTS ON DISPLAY

So, you’re coming to Coffee Fest Atlantic City, June 6-8, 2003 and are looking forward to some terrific networking with industry experts and your peers. If you are like most visitors to trade shows, you’re also interested in seeing what is new. While many New Products will be unveiled and displayed at Coffee Fest Atlantic City, the following is a preview of just a few:

After Coffee Mints – Booth # 219
After Coffee Mints from Complimints - come in beautifully designed 100 ct and 20 ct self merchandising displays. Peppermint, sugar free mint packs, each has a patented resealable lid with suggested retail as low as $.25.

Angelic Gourmet – Booth # 212
“The Worlds Best Dressed Pretzels” - Decadent Dippers and Decadent Drumstix – Chocolate Covered Pretzel Line

Durham Industries – Booth # 321
Jugga Java – Jugga Java helps you sell more coffee. The revolutionary upright design makes Jugga Java easier to fill. Jugga Java is built with an optimum angle of pour and unique bladder design for safety. Insulated to keep coffee hot, Jugga Java is available in kraft, glossy white or custom print.

Extreme Foods – Booth # 605 & 607
Jet Tea Blueberry – Extreme Foods new Blueberry JetTea® Smoothies are made from the highest quality fresh blueberries available. JetTea® is the worlds first super-premium shelf stable smoothie mix – simply pour over ice and blend. Each 16oz serving contains a half pound of fruit and contains no fat or dairy.

Extreme Foods – Booth # 605 & 607
JetCafe™ – Extreme Foods introduces JetCafe™ ice blended coffees in two delicious flavors – Mocha and Vanilla Latte. This new, all natural, super-premium shelf stable product is made from fresh roasted coffee, imported chocolate and pure vanilla. JetCafe™ is a liquid mix that is easy to prepare and less costly than powders – simply pour over ice and blend.

My Coffee Cup LLC. – Booth # 424
“The Press” – One cup, a French Press that pre-measures coffee, traps grounds for easy clean up and keeps coffee warm without plugging in.

Pacific Bag – Booth # 500
Quad Seal Package – With defined clean lines and a retail friendly footprint, the Quad Seal Package is an exciting packaging alternative to differentiate your product. Available in different dimensions, with and without de-gassing valves.

Torani / R. Torre & Co. – Booth # 211 & 310
Torani Frozen – Frusia and Caffioco offer a complete frozen beverage solution.

What A Concept – table top display # 14
Mug “X”pressions from What A Concept – 14 ounce glazed mugs with whimsical sayings.

Yohay Baking Company – Booth # 418
Catamount Cookies – All natural Catamount Cookies in Lemon, Chocolate Chip with Cranberries, Java Dream, Sweet Dream and Chocolate Dream Tins and Bags.

IT'S THE BIG COFFEE CHILL

By GERSH KUNZTMAN

THE sure signs that summer is upon us: Days are longer, temperatures are higher and people are paying more for watered-down coffee.

Yes, iced-coffee season is upon us, which means iced-coffee scammers are gearing up to charge you more for less.

But there are two people who stand against the iced-coffee scam, true New York heroes who believe that iced coffee can be a thing of beauty, not the greatest culinary fraud since frozen yogurt.

Those heroes are Joe Rinaldi and Sarah DeVita, co-owners of Caffe Capri in Williamsburg, Brooklyn. Their iced coffee is no scam because the ice itself is made from coffee, meaning the beverage stays good to the last drop rather than becoming watery bilge.

"Other iced coffee is a rip-off!" said Rinaldi, who's married to DeVita's sister. "They're more water than coffee."

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In Japan, Starbucks wakes up and smells the coffee

Ian Messer Bloomberg News Tuesday, May 20, 2003
Competition leads Japan unit to a loss

TOKYO Has the froth come off of Starbucks' cappucinos in Japan?

On Tuesday, Starbucks Coffee Japan Ltd. said it lost money last year and added that it would slow the pace of new store openings and said cut payroll costs to restore profit.

Japan has been a major source of profit for Starbucks, but growing competition from Japanese and foreign rivals selling espresso-based coffee drinks has begun to squeeze margins.

Underscoring the increasing elusiveness of profits, a trendy U.S. rival, Peet's Coffee Tea Inc., said it was closing its last store in the country, a little over a year after it arrived.

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The Starbucks lifestyle: It's not just about coffee anymore

By Michael Booth, Denver Post Entertainment Writer
Starbucks wants to run your life.
Denver Post / John Prieto

Are you going to fight it?

Or are they doing such a good job at it that you can't wait to see what they think up next?

Twenty-two million people visit the mammoth coffee purveyor every week for their caffeine addictions. But the Seattle multinational is moving to peg your taste in all kinds of fields.

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Coffee crisis tops summit agenda

The plight of the world's coffee farmers topped the agenda at a specially-convened meeting in London on Monday.

Many coffee farmers are on the brink of starvation after prices plummeted to their lowest level for 30 years.

Over-production and an increase in poor quality coffee - particularly since Vietnam joined traditional coffee growing countries in Africa and Latin America - are to blame, analysts say.

But there is widespread disagreement on the best solution.

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Vietnam cutting back on coffee to ease glut

Jason Folkmanis Bloomberg News Monday, May 19, 2003

BUON MA THUOT, Vietnam Vietnam, Asia's biggest coffee producer, has cut down about 7 percent of the coffee trees in its main growing province, to help end a world glut that has cut prices and farmers' incomes.

Dak Lak province, which accounts for more than half of Vietnam's coffee harvest, reduced its coffee-growing by 18,000 hectares, according to Nguyen Van Lang, chairman of the Dak Lak Province People's Committee. It has just under 250,000 hectares of coffee trees and wants to reduce that to 220,000 hectares by 2005.

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Americans still love their coffee, but tea's popularity is brewing

By Melanthia Mitchell Associated Press Writer
Posted May 17, 2003
SEATTLE - Millions of Americans still reach for that first cup of coffee to get them going in the morning, but tea is making inroads into the java market.

National tea sales have climbed from just over $1 billion to about $5.1 billion over the last decade, according to the Tea Council of the USA, a trade group. And it's not just traditional black and orange pekoe tea behind that growth - more people are buying green and specialty teas.

Tea's rising popularity has encouraged entrepreneurs to open tea shops around the country, even in rural communities such as Newton, N.J.; Carefree, Ariz.; and Anoka, Minn., where people sit for a while and enjoy a pot or a cup. And even in coffee-loving Seattle.

"Tea is for fun," said Susan Zuege, co-owner of the Perennial Tea Room, located in Post Alley, near this city's famous Pike Place Market and the original Starbucks coffee shop. "You should enjoy it. If you don't, you might as well do coffee."

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Another Kind of Buzz from Vietnam

By The Globalist | Sunday, May 18, 2003

Nearly 30 years after the end of the Vietnam War, the Vietnamese are once more giving America a buzz. This time, however, it’s not anti-war protests on U.S. campuses — it’s coffee. But while keeping America happy — and boosting profits for the likes of Starbucks and Nestle — the Vietnamese are now causing major economic disruptions south of the U.S. border.

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