U.S. Coffee Roasters Want to Perk Up Free Trade

By Jeff Coelho

NEW YORK (Reuters) - A foray by major U.S. roasters into Fair Trade coffee to help struggling farmers in developing countries hinges on an ambivalent American consumer developing more of a taste for the socially conscious java.

Even with altruistic impulses, mainstream roasters are looking for demand to grow to justify their investments.

"At the moment, I don't think the demand is sufficient to sustain an expansion of Fair Trade production," said Joseph DeRupo, a spokesman for the National Coffee Association of U.S.A., Inc.

"But it appears that American consumers are becoming more aware, and those who are aware are more apt to base their purchasing decisions on their awareness -- and that might point to an increasing demand going forward," he said.

Fair Trade certification ensures coffee growing communities are paid fair wages and are sustainable.

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Baristas Go for Gold in Heated Coffee-Making Competition in Portland

The Specialty Coffee Association of America's Northwest Regional Barista Competition, Sept. 10 - 12 Marks First Step Toward 2005 U.S. Barista Championship Title

LONG BEACH, Calif., Aug. 25 /PRNewswire/ -- While the summer games are taking place in Athens, expert baristas from Portland and the Northwest area are gearing up for their own competition this September. Baristas, those talented people who master espresso machines and make coffee and espresso-drink making a profession, will compete in the Specialty Coffee Association of America's (SCAA) Northwest Regional Barista Competition, Sept. 10 - 12, 2004 at the Oregon Convention Center in Portland. The contest is the first stop for baristas in a nationwide competition leading up to SCAA's 2005 United States Barista Championships in Seattle, March 2005. The reigning 2004 U.S. Barista Champion, Bronwen Serna of Hines Public Market Coffee in Seattle, will compete in the Portland regionals to defend her title. The Northwest Regionals are open to all baristas from Oregon, Washington and Alaska. The event is open to the public. Event times: Friday, Sept. 10, 12 - 5 p.m.; Saturday, Sept. 11, 12 - 5 p.m.; and Sunday, Sept. 12, 12 - 4 p.m.

This year's annual Northwest Regional Barista Competition is hosted by the Nascore Specialty Coffee & Tea Trade Show. The competition encourages and recognizes the professional achievement in the art and skill of espresso beverage preparation and service. Contestants will dazzle judges with top-quality drink preparation and service. Each challenger will prepare one espresso, one cappuccino and one specialty coffee drink for each of the four judges in a 15-minute window. Only two competitors per area coffeehouse may participate.

Ted Lingle, executive director of SCAA, said that more than 32% of U.S. adults regularly purchase coffee at a coffeehouse, where baristas call home. "With so many Americans purchasing their desired beverage at local coffeehouses, they've helped to elevate and showcase the profession of being a barista in America. Today there are an estimated 150,000 baristas in the U.S.," said Lingle.

The winner of the Northwest Regional Barista Competition will go on to compete in the Specialty Coffee Association of America's United States Barista Championships, March 2005. During the competition, baristas from across the country will create some of the world's finest coffee concoctions while vying for the coveted title.

To participate, contact Michelle Campbell, 562-624-4100, mcampbell@scaa.org.

About the SCAA

Founded in 1982, SCAA is the world's largest coffee trade association with over 2,800 member companies. SCAA members are located in over 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual conference is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.


Source: Specialty Coffee Association of America

It’s Time to Smell Kosher Coffee

Detroit (www.koshertoday.com/ Alan Gale)

The Web site for the two-store operation of Coffee with a Conscience in Milwaukee, Wis., describes the company as having a social, environmental and global conscience. In the same sentence where the organization describes its coffee as certified organic, fair-trade and shade-grown, Coffee with a Conscience also points out that its product is kosher.

Recognizing that coffee is inherently kosher, Donald Schoenholt, president of Gillies Coffee Co. in Brooklyn, N.Y., says two developments in the 20th century muddied the brew, concerning kosher coffee. They are decaffeination and flavoring. Both processes add something to the beans, which can bring their kosher status into question, particularly around Passover. Kosher is another identification that will help you single out your product as being a cut above," says Schoenholt, who was drinking a cup of Sumatra, hand-picked in the Lingtong district by a company called Kuda Mas, while being interviewed. "It's the fanciest damn Sumatra you've ever consumed."

Gillies sell nearly $5 million worth of kosher coffee beans each year to coffeehouses, restaurants, caterers and hotels all over the United States. Schoenholt believes retailers are not taking advantage of the marketing potential of selling a kosher brand.

One main reason more coffeehouses are selling kosher coffee today is that their customers are asking for it, according to Henry Stein, senior director of business development for the Caribou Coffee Company, which is based in Minneapolis, Minn. The president of this 12-year-old, privately held chain of 260 stores in 12 states (the second largest non-franchised coffee company in the U.S. after Starbucks) discovered that it was one of the few national companies without a kosher mark on its bagged beans and ground coffee. That, combined with the clamor from its customers, led Caribou to change its ways. As of July 3, 2004 bagged Caribou Coffee is certified kosher.