|AA||Coffee Board of Kenya grading system: Screen size 17/18. Mesh in mm. 6.75-7.14mm beans. firstname.lastname@example.org|
|Altura||(Sp. "Heights") Mexican coffee of the 2nd grade. High Grown (HG), 100-1,600 meters above sea level.|
|Antigua||he "Gran Cru" coffee district of Guatemala. Located in the Mountainous South Central-Pacific part of the country. It is dominated by three volcanoes; Agua, Acatenango and Fuego. Antigua City, the old Spanish colonial capital there, was destroyed by an earthquake in 1773. www.guatemalancoffees.com|
|Blue Mountain||The "Gran Cru" coffee district of Jamaica. Coffee grown in the Blue Mountain Area as described in Jamaica's Coffee Industry Regulation Act of 1953 as amended, and milled at a coffee works specified and licensed by Jamaica Coffee Industry Board. The original licensed "works" Moy Hall, Silver Hill, Mavis Bank, Langley, Wallenford have been supplemented with the additional certification of Old Tavern, and RSW. www.jamaicancoffee.gov.jm|
|Boquete||Panamas renowned coffee district, located in Chiriqui Province in the Pacific north near the border of Costa Rica. www.panamacoffee.org|
|Cerrado||The newest cultivation area for high grade Brazil coffee, developed in the years following the great Black Frost of 1975 on the high savannah in the west of Minais Gerais State. Today, Brazil's best coffee. With continued application of high standards this region's coffee may emerge as a "Gran Cru" in coming years. www.bsca.com.br/index.php?lang=en|
|Chicory||(Chichorium intybus) Blue flowering plant cultivated for its salad leaves and its root which when roasted and ground is used blended with or instead of coffee. It is popular in New Orleans, where it often appears at table blended with unfortunately low grades of coffee.|
|Davids, Ken (Kenneth)||Head of the Cupping Board of Coffee Review. An acknowledged industry expert and author of several books and many articles on coffee. www.coffeereview.com/cupper_profiles.cfm|
|EP||(see European Preparation)|
|Estate Coffee||Produce of a specific farm, rather than from a co-operative of farmers, or the trademark name of an exporter, importer, or roaster. Because availability of one particular farmer's produce may be limited, coffees marked as "Estate" may change throughout the year. Check with us as to the specific Estate that is represented by the designation.|
|European Preparation||(EP) Better preparation for origin export to France Spain & Italy where sellers traditionally received higher prices than from US roasters, and where buyers are more particular as to the grades and finish they will accept in arriving lots.|
|Excelso||A Colombian grade including both flat bean and peaberry types in a naturally occurring mix. www.juanvaldez.com|
|Fair TradeÂ®||Trademark of TransFair USA, licensor of the Fair TradeÂ® mark for agricultural products in the United States. www.transfairusa.org|
|Fancy||Coffee of above average specialty quality. In Hawaii, USA Fancy Grade Kona is Type I Beans (flat bean) - Size 18 or Type II Beans (peaberry) - Size 12 with 16 or less imperfections per sample. www.kona-coffee-council.com|
|Fancy Mark||The trademark imprint, often appearing on the original burlap sacks, of a cooperative, exporter, or importer indicating to the buyer coffee of extraordinary value.|
|GR #1||Dark III A rich darker roast. Oil on the bean surface. Dark brown color.|
|Government Estate||The general designation for the top grade of Indonesia Arabica production. Indonesia: 11 defects per 300 gram sample. There are no bean size-specifications for Indonesian coffee produce.|
|HG||Identifies beans from one of the four (4) Indonesian government owned estates on Java: Blawan, Jampit (alt. Djampit), Kayumas, and Pancur. These plantations produce washed coffees on the Caribbean and Central American process model.|
|Highland||Indicating high grown, or mountain grown coffee.|
|Italian||Dark IV The darkest Gillies Roast. Full oil on bean surface. Dark brown color. A Southern Italian style coffee.|
|JP||(Japanese Preparation) Best preparation for Indonesian origin export to Japan where buyers are most particular as to the grade and finish they will accept in arriving lots. Better finishing than European preparation.|
|Java||(Indon. "Djawa") Indonesian Island SE of Sumatra, and S of Borneo, between the Java Sea and The Indian Ocean. Approximately 661 miles long by 124 miles wide at its widest point. Also coffee of Java origin, introduced in the mid 17th Century by the Dutch. Chronologically, Java is the second great coffee of commerce after Yemen Arabian Mocha. The name "Java" is synonymous for coffee throughout the world.|
|Kona||The "Gran Cru" coffee district of the United States. Also, the largest Island of the Hawaiian Island group that is the State of Hawaii, USA. The Name of coffee grown only in a designated area on the Kona Coast of the Island of Hawaii. Origin and grade is certified by Hawaii State Department of Agriculture. Roast coffee may be certified by the Kona Coffee Council. www.kona-coffee-council.com|
|Lintong||The "Gran Cru" coffee district of Indonesia (Sumatra). A mountainous region (Lintongnihuta) forming a crescent south of Lake Toba in Northwest Sumatra within the larger well respected Mandheling region.|
|Maragogipe||(Coffea arabica L. var. maragogipe) a variety of Arabica coffee originally discovered in Brazil and noted in 1884 as found growing near the town of Maragogipe, Bahia. Over the next 40-years cultivated in other origins including India, Ceylon, Java, and Australia and throughout the Americas including Jamaica. It takes the taste characteristics of the other coffees cultivated in the host country. It is recognized by its very large bean (long with a narrow waist). Once a favorite of Royalty, it was said to be favored by the German Kaiser among others.|
|Maui||Coffee Growing island in South Central part of Hawaii State Island group. Second largest Hawaiian Island, after Hawaii Island.|
|MBCF||Mavis Bank Central Factory; Jamaica Coffee Industry Board licensed source and processing mill for genuine Blue Mountain Coffee. www.jamaicancoffee.gov.jm|
|Methylene Chloride||(MC) Synthetic solvent (chlorinated methane) used in decaffeinating coffee. MC is on the USFDA G.R.A.S. (Generally Regarded As Safe) List of food ingredients. Ger. Dichloromethane (DCM). http://vm.cfsan.fda.gov/~dms/eafus.html|
|Mocha||The "Gran Cru" coffee of Yemen; the world's oldest cultivated coffee. Also, the Red Sea port of Al-Mukha, the original 17th Century point of origin for coffee of commerce. The trade moved to Aden, at the tip of the Arabian Peninsula, with the opening of the Suez Canal in 1869. While bearing the name of the old port, the coffee itself comes from small farms producing exquisite tasting beans on the fertile spring fed terraces dug into mountainsides in the interior. Yemen Mocha is, by its nature, organically cultivated. It does not have official stature as "Organic". The name "Mocha" is synonymous for coffee throughout the world.|
|NOP||National Organic Program administered by United States Department of Agriculture. www.ams.usda.gov|
|Organic||Certified organically grown at origin, and Certified organically manufactured in the USA. www.ams.usda.gov|
|Peaberry||(Sp. Caracolillo, Caracoli, Caracol) Mutant bean often found in fruit at the tips of young branches. A single "pea" shaped bean forms in the fruit rather than the usual two "flat" beans nestling face-to-face. Found in all coffee it is sometimes separated and sold as a distinct grade.|
|Plantation AA||The highest grade of Arabica coffee of Papua New Guinea. Very rare.|
|SHB||Strictly Hard Bean. The highest grade of Guatemala, and Costa Rica coffees. The higher the coffee grows the denser or "harder" and more desirable the bean as harder beans are believed to produce a more concentrated better tasting coffee essence. Costa Rica (Pacific Coast) top grade 1,00-1,650 meters above sea level.. Guatemala; Top grade 1,600-1,700 meters above sea level|
|SMBC||Smithsonian Migratory Bird Center, Washington DC. licensor of the "Bird Friendly" shade grown coffee mark. www.si.edu/smbc|
|Sparkling WaterÂ™||Gillies Coffee Co. trademark for CO2 natural type decaffeinated coffee processed by Hermsen, Bremen Germany.|
|Sigri||Mark of award winning Sigri Plantation, located in the Wahgi Valley in the Western Highland province of Papua New Guinea. Established in the post WW II era, it has earned a reputation for producing the finest Arabica coffee in the country. W. R. Carpenter & Co Estates, Mount Hagan Papua New Guinea. www.wrcarpenters.com.pg|
|Sulawesi (Celebes)||Indonesian Island in Maylay Archepeligo E. of Borneo, and about 375 miles NE of Java across the Java Sea. "Celebes" is the island's old Dutch colonial name. Also the name of coffee from Sulawesi Island.|
|Sumatra||Indonesian Island S. of Malay Peninsula. Across the Sunda Passage NW of Java Island. Lake Toba, in the Northwest is the only large lake. Also the name of coffee from Sumatra Island; considered Indonesia's best origin.|
|Supremo||The top Colombian grade. Minimum bean size #17 : will sit on a 6.75mm screen mesh. Supremo is also available in #17/18, and full #18-the fanciest production bean size. Supremo is flat bean only. No peaberry. www.juanvaldez.com|
|Swiss Water®:||The original patented pure water decaffeinating process. Sole processor: Swiss Water Decaffeinated Coffee Co. Inc. Burnaby BC Canada. www.swisswater.com|
|Tarrazu||The "Gran Cru" coffee district of South Costa Rica's Pacific watershed. Coffee cultivated at 1,200-1,700 meters above sea level. www.scacr.com|
|TP||Triple Picked. Sorted three times to remove undeveloped, off-color, damaged or broken beans. A designation above and beyond the official classification scale for Indonesia-Sumatra coffee preparation.|
|Type Donald||Special fancy grade decaffeinated coffee preparation named for Gillies' Coffeeman, Donald Schoenholt by decaffeinator Hermsen, Bremen Germany.|
|Vienna||Dark II. A rich dark roast. First oil only on the bean surface. Brown color. Also considered a Northern Italian style coffee.|
|Vintage||Coffee not of the new crop often having a softer, less acidy cup quality and fuller body than when young.|
|Yirgacheffe||The great washed "Cru" coffee District, and market town of Ethiopia's South Central Sidamo region north of the border with Kenya. Also available as a Natural, unwashed, coffee|
|No 1.||The top grade of Jamaica Blue Mountain Coffee - 17/18 Screen. No.2. grade (green coffee) 16-17 Screen, No. 3 grade (green coffee) 15-16-17 Screen and Peaberry are also exported raw. Triage grade (roasted coffee only) is also exported as Blue Mountain coffee. www.jamaicancoffee.gov.jm|
|#2/3||Brazilian "Fancy" grade identification in The United States (New York Board of Trade). No more than 9 defects per 300 gram sample. www.bsca.com.br/index.php?lang=en|
|#17/18||Bean Size as expressed in screen size of sieves used in measuring. Mesh in mm 6.75-7.14mm beans.|
|#18||Bean size. Bean Size as expressed in screen size of sieves used in measuring. Beans will sit on a 7.14mm screen mesh.|
Dedicated to promoting and furthering the barista craft. Sponsor of the bU.S. Barista Championship.
Beyond 2001, a Coffee Odyssey
Personal coffee discovery and home Home Roasting website hosted by Doug Cadmas.
Coffee @ The National Geographic Society
Solid coffee information, along with a major resource article originally published in 1981
Coffee Crew, The
Serving coffee and espresso enthusiasts with tutorials for home, office and professional users of all manner of coffee equipment.
The coffee information site of the World Wide Web.
Dedicated to the pursuit of perfect espresso. Reviews, discussion, and information for the serious espresso aficionado. Hosted by Mark Prince.
The specialty trade's first Not-for-profit; Supporting children and their families in coffee growing lands.
Coffee Research Center
Dedicated to advancing coffee quality through education and science.
Coffee Science Information Center, The (CoSIC)
A Pan-European Information Center based in Switzerland.
A trade journal, for specialty coffee entrepreneurs. Occassional articles are contributed to CoffeeTalk by Gillies' coffeeman.
Fresh Cup Magazine
Providing specialty coffee and tea retailers with insight into the trends, ideas, products, and people that shape their world.
Gourmet Retailer Magazine
Serving retailers in the specialty food and gourmet houseware industries for over twenty years with a historical special interest in coffee.
Grounds for Health
Supported by the coffee industry Grounds for health works to create sustainable and effective cancer screening programs for women in coffee producing lands, with a primary focus on Mexico.
I Need Coffee
An Interesting and entertaining site for non-commercial caffeination information published by Michael Allen Smith.
International Coffee Organization (ICO)
The main international organization for coffee, providing a forum for producer and consumer countries to work on the challenges facing coffee through international cooperation.
New York Board of Trade
The New York Board Of Trade (NYBOT) is the designated futures market and exclusive global marketplace for coffee “C” futures and options contracts and historical price information for commercial coffee.
A periodical in support of the independent specialty roasting community. Gillies' coffeman is proud to serve on the Advisory Board of Roast.
Roasters Guild, The
A trade guild of the Specialty Coffee Association of America whose membership is dedicated to the craft of hand roasting quality coffee; founded by Gillies' coffeeman.
Smithsonian Migratory Bird Center (SMBC)http://nationalzoo.si.edu/scbi/migratorybirds/coffee/lover.cfm
Dedicated to fostering greater understanding, appreciation, and protection of the grand phenomenon of bird migration.
Specialty Coffee Association of America (SCAA)
The only coffee association bringing together both producers, and consumers of the specialty coffee community. The Association has an excellent Coffee Resource Center for coffee business related books ,and materials on its website. It wasco-founded by Gillies' coffeeman in 1982.
Specialty Coffee Retailer
Specialty Coffee Retailer, a Monthly for trade, provides information useful to coffeehouse, coffee bar, and coffee cart operators.
A Coffee Origin Encyclopedia presented by NV Supremo SA, Brugge, Belgium.
Tea & Coffee Trade Journal
The trade's oldest and most prestigious coffee & tea periodical serving all segments of the coffee and tea industries for over 100 years, and where Gillies' coffeeman has served as Gourmet/Specilties Editor since 1981.
The non-profit organization that certifies and promotes Fair Trade coffee, tea and cocoa in the USA. It's mission is to create a new enlightened model for international trade that benefits both producers, consumers, while protecting the environment at origin.
Women's International Coffee Alliance (WICA)
WICA's mission is to empower women in the international coffee community to achieve sustainable livelihoods; and to recognize and promote the participation of women in all aspects of the coffee industry.
ICE FUTURES US COFFEE “C”
Founded as the Coffee Exchange in the City of New York, in 1882, the exchange continues today as part of ICE Futures U.S.
The study of Coffee as a trading commodity is complex, and an economic world in itself, somewhat separated from coffee as a specialty beverage, and at the same time exerting tremendous influence on coffee value throughout the coffee world as almost all specialty coffees rely on the New York “C” contract; the benchmark from which they obtain their own higher value. Coffee is traded in London Euronext.liffe. (Robusta) , Singapore Commodity Exchange (Robusta), Sao Paulo, Futures Exchange, BM&F (Arabica), and New York ICE Futures U.S. Coffee futures are standardized, exchange-traded contracts in which the contract buyer agrees to take delivery, from the seller, a specific quantity of coffee at a predetermined price on a future delivery date.
In New York coffee is traded in lots of 37,500 LB. ICE Coffee “C” Contract Specifications can be found here: https://www.theice.com/products/15/specs. The ICE Futures U.S. , Inc. Coffee “C” Rules make for fascinating reading covering topics from product standards to substitution, damage, default, and arbitration procedures. You can find them here: https://www.theice.com/publicdocs/rulebooks/futures_us/8_Coffee.pdf For a more sophisticated ideas on the use of futures trading visit https://www.theice.com/publicdocs/ICE_Coffee_Brochure.pdf
COFFEE “C” TRADING
The following is a representation of activity on the ICENY Market Arabica Coffee “C” Contract. Transactions are delayed 10 minutes. The information is offered on this site solely, and only as a general indication of current commodity Arabica values to give the visitor an indication of the wider coffee economic universe beyond specialty coffee.
PREPARATION FOR EQUIPMENT DELIVERY AND INSTALLATION IS THE RESPONSIBILITY OF THE CUSTOMER
A licensed electrician and a licensed plumber should prepare the site for installation of coffee equipment.
- Customer is responsible to provide:
- A dedicated circuit and circuit breaker for each coffee machine.
- Code appropriate wiring for American manufactured 220v machines, 4-wire twist-lock receptacle, line-cord and twist-lock mating plug to match within 36” of machine, and within easy reach of equipment technician and above counter level. see diagrams below.
- Customer is responsible to provide:
- Fresh cold water PSI to meet mfg required model specific Specifications.
- In-coming cold water line within 24” of machine inlet valve, and above counter level
- Each incoming waterline must be provided with a shut off valve within 24” of the machine inlet valve and above counter level.
- Back-flow prevention device acceptable to local health / building authorities where required.
- Model specific machine inlet fitting: check model Specifications for size of inlet fitting to be supplied.
- Installing technician must be left with a ½” “female” NPT Fitting.
Below is an image of typical back-flow prevention devices
Coffee Merchandising Ideas
- Offer coffee to-go
- Use strong point-of-sale material and signage to attract attention to your coffee.
- Offer large size cups (up to 20 OZ) at a great price. It will attract the larger sale, and keep fresh coffee moving out the door by charging less per ounce for larger sizes.
- Offer creative coffee beverages made from your own recipes.
- Create specials that follow calendar occassions. (everyone knows that Valentine’s day is in February, but what about a Mexican coffee festival for Cinco de Mayo).
Your Crew is Your Best Merchandising Tool
- Staff participation is the key to promotions that work for your business. Refreshed apron designs, hats, t-shirts and other wearables can stimulate staff enthusism.
- Employee tastings help your crew to become comfortable with the tastes of every item on the coffee menu, and at the same time gives them a chance to become a community of fellow workers
- Work on having an upbeat and friendly (not artificially overfriendly) attitude among your crew. It will improve sales. Being hip may be cool, but unless Steve McQueen is a member of your crew the independent attitude of cool is rarely helpful to making a sale. Sales are fostered by a well mannered, warm and friendly, attitude.
- Recipes or blends of the week at special price points can develop your business, particularly if professional signage and energized baristas are supporting the items with strong graphics and suggestive chatter.
Lean Into Merchandising
Merchandising as an Integrated Idea
- Using eye appealing tableware and napkins improves the perceived taste of the products served from them, and establishes your bone fides as a place a cut above the competition.
- A garnish on a beverage adds something unexpected and special to for your customer to enjoy. In the 80s an espresso bar of my acquaintance served a shot with Jelly Belly brand jelly beans on the side and named it after the jelly bean loving president of the United States, Espresso Ron Reagan. A pinch of cocoa powder, a cinnamon stick, or a mint leaf do wonders for the customers’ ideas related to the quality level of your shop.
- If you are pulling shots and customizing beverages, rather than using a superautomatic espresso machine do it with a flourish, and where the customer (and anyone else nearby) can see it. Showmanship makes the coffee more enticing, and sells others on the idea. When you hear,"I'll have what he’s having," in the shop, you'll know you are on a successful path.