Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
Issue link: http://freshcup.epubxp.com/i/105573
CONTRIBUTORS HOLLY BASTIN, a longtime NAOMI HAVLEN ("The Whole employee of PT's Coffee Roasting Leaf," p. 56) is a freelance writer Company, has been in the coffee based in Aspen, Colo., who admits industry for more than a decade. she didn't know anything about After stints as a trainer and espresso tea until the recession kicked her blender, she recently elected to from newspapers and led her to return to the retail side of the Two Leaves Tea Company in 2009. business and is constantly exploring Now a proud whole-leaf tea sachet effective ways to communicate the intricacies of coffee to her snob, Havlen thinks her will-work-for-edibles writing career customers. In this month's "Nine Bars" (p. 48), she discusses might be complete—if she could just find a high-end chocolate how espresso can be used as a vehicle for consumer education. factory nearby. LINDSEY GOODWIN'S guiding MATT LUDWIKOWSKI is the principle in life is simple: Never owner of a small importer, roast- turn down a cup of tea. This pre- er and soon-to-be retailer called cept has led her around the world, Brash Coffee ("Roasters Realm," from the plantations of Assam to p. 52). Through Brash, he has the tea salons of Europe. In a fea- been working with farmers in El ture this month, "Tea Traveling Salvador to establish a wet mill and 101" (p. 44), the writer and tea bring in new and unique coffees, consultant offers a guide on how to make the most of a trip to tea and he won the 2012 Southeast Brewers Cup with a coffee he origin. Based on her travels over the last year, Goodwin produced picked and processed by hand. a 2013 tea calendar, which is available on Lulu (lulu.com). She currently resides in Taiwan, where she studies tea and helms The Leaf Magazine (the-leaf.org). In this month's "Business Basics" (p. 28), DAVID SCHLOSS offers from a tourism angle—and she up some thoughtful and easy-to- put together this month's cover implement ideas on connecting story on a commercial coffee with customers through social HANSEN farm located near Santa Barbara, Calif. ("Born in the USA," p. 36). Hansen is co-author of The MARC SANTOS covers coffee, wine and food—especially KRISTINE media. The owner of Gypsy Donut & Espresso Bar in Nyack, N.Y., has worked for 20 years as a writer and Complete Idiot's Guide to Coffee & Tea and has written for Time, 16 consultant in technology, photography and marketing. His favorite Wine Enthusiast, fodors.com and National Geographic Traveler. doughnut (in case you were wondering) is the Salted Caramel. Fresh Cup Magazine freshcup.com