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/123507
CONTRIBUTORS DAN BOLTON is a publishing executive and consultant enamored with the business of coffee and tea. He speaks frequently at beverage con- LINDA ferences, and his byline has appeared VILLANO co-founded SerendipiTea in 1995 with Tomislav in dozens of publications spanning a Podreka, and she now oversees all 40-year career that began as a pro- aspects of the New York-based busi- fessional firefighter and included 20 ness, including client consulting, years as a newspaper reporter and editor. This month he covers an design, staff training, sourcing and online project targeting tea's future in "Off the Wire" (p. 18). product development. She leverages that wealth of experience to write JOEL POLLOCK and his wife, "On the Blend" (p. 48), a tutorial on innovative tea and herbal Leticia Ramos Pollock, own the well- infusion blending. regarded Panther Coffee café and roasting company in Miami. In recent months, Panther has created separate East Coast and West Coast espresso blends, basing each on preferences Are you in the midst of opening a retail that consumers in those different tea business? Be sure to digest all areas seemed to show again and again. Pollock details how he the points BILL WADDINGTON developed the unique program in "Roasters Realm" (p. 54). makes in "The Whole Leaf" (p. 56). Waddington is the founder and president of Minnesota-based SARINA PRABASI and her hus- Tea Source, where he imports, blends band, Elias Gurmu, co-own Buunni and wholesales specialty teas from Coffee, a whole-bean coffee company around the world. This month he uses the column to explain all specializing in fair-trade, organic the practical business-ownership tips he's picked up during his Ethiopian coffees. They recently years in the business. opened Café Buunni, a small neighborhood café in New York City, and in "Business Basics" (p. 28), Prabasi details how they have attracted media attention to the shop. Before coming to New York, she lived and worked in Ethiopia for more than seven years. MARCUS YOUNG is a veteran roaster and barista, currently managing a roasting enterprise to benefit Portland's Central City Concern. But in "Nine Bars" (p. 52) this month, Fresh Cup contributor he takes a look at another industry DANIEL P. SMITH takes a look role he plays: that of barista competi- at the idea of cafés using customer tion judge. Young lays out how judg- advisory boards in "Taking Their ing has deepened his connection to coffee and colleagues, as well Orders" (p. 44). The Chicago- as how it has made him a better trainer and overall coffee pro. He based journalist says it was fascinat- serves as a head judge in USBC competitions. Regular ing to learn how CABs were utilized in other industries—and to then investigate the potential impact the practice could have in the coffee and tea industries. 16 Fresh Cup Magazine freshcup.com