Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
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CONTRIBUTORS CHRIS DE MEZZO'S introduction CHRIS LEGLER to the coffee business was anything Basics," p. 28) fell in love with but glamorous: He muddled his coffee after his first sip of Yemen way through teaching himself how Mocha Sanani 25 years ago. to roast without a shred of expe- Since then, Legler has worked for rience when he joined Joffrey's Starbucks, served as vice presi- Coffee and Tea Company almost 30 dent and chief financial officer ("Business years ago. Now Joffrey's COO and for Barnie's Coffee and Tea, roastmaster, de Mezzo has honed his skills through total immer- and owned and operated a small coffee roasting company in sion to become an expert at roasting some of the finest coffees in Northern California. He currently develops financial strategies the world. ("Roasters Realm," p. 52) and provides CFO services to small- and medium-sized businesses through Evergreen Finance Consulting. LINDSEY GOODWIN is a tea MATT MILLETTO is one of three writer and student of tea; she partners of Water Avenue Coffee currently studies the tao of tea in Portland. In addition to his at Tea Sage Hut in Taiwan. Her role at Water Avenue, Milletto is recent tea adventures include sip- vice president and co-owner of ping buku buku cha in Okinawa, the American Barista & Coffee grinding pu-erh into powder for School and Bellissimo Coffee whisked tea, and traveling around Advisors. His passion is helping central Taiwan by scooter to visit old tea trees, modern tea entrepreneurs open and operate successful coffee businesses; farms and tea-production facilities. Last year she spent a sum- it's a topic he explores in "Nine Bars" (p. 48). mer in Europe researching tea and herbal infusions, and this month she writes about a drink she discovered there: olive-leaf tisane. ("Historic Turned Healthy?" p. 40) JEANETTE HURT is a food and SARAH SCARBOROUGH knew travel writer and the author of she had found her calling in tea eight books, including, "The when she made a life-changing Complete Idiot's Guide to Wine pot of chai at a Tibetan teahouse and Food Pairing," published in 2001. Since then, she has by Alpha/Penguin Books. She founded multiple tea compa- also teaches culinary and bever- nies, worked as a tea buyer and age classes and has taught sev- explored the world of tea from eral cheese and tea pairing classes. Her article this month Kericho to Kagoshima. She shares her discoveries through her ("Fetching New Business," p. 44) highlights a new retail trend: blog, Fair Trade Teas, and she recently returned to her roots: the combined coffeehouse and dog-grooming parlor. blending and brewing award-winning Firepot Chai. In this month's "The Whole Leaf" (p. 56), Scarborough explores the history and variety of tea cultivars. 16 Fresh Cup Magazine freshcup.com