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/158781
COUNTER INTELLIGENCE continued from page 61 FRESH-BAKED BREWS The Republic of Tea has announced a new line of dessert-inspired teas, characterized by naturally sweet flavors reminiscent of fresh baked goods, in colorful patisserie-inspired tins. Blueberry Bundt blends herbal rooibos and blueberries with a butter cake flavor, Caramel Vanilla infuses black tea with rich caramel frosting flavor, and Lemon Chiffon combines natural lemon, coconut and vanilla flavor with green rooibos tea. 800/298-4832. republicoftea.com FAMILY RETAILER TURNED ROASTER Joe Coffee, a 10-year-old family-owned coffee retailer with stores throughout New York City and Philadelphia, has added coffee roasting to its existing operations. Joe Espresso, Joe House Selection, four single-origins, a decaf coffee and a few rotating limited edition offerings will be available through the company's new roasting program, and Joe Coffee's cafés—with the exception of Joe Pro Shop in New York City—will switch over to Joe Coffee roasts exclusively. Says Joe co-founder Jonathan Rubinstein, "We now have the opportunity to work from seed to cup and have 100 percent control over quality, selection and roast levels of the product we're serving." 212/924-7400. joenewyork.com CUPPING AT THE SOURCE The Brazil Specialty Coffee Association is kickstarting a new initiative this month created to help develop direct-trade relationships between buyers and sellers of Brazilian coffees, beginning with a cupping exchange at this month's eighth-annual Espaco Café Brasil. Offering cuppings of more than 100 fresh-crop coffees, the event—organized with the small business development agency SEBRAE—is designed to put more Brazilian farmers in direct contact with overseas buyers. bsca.com.br/en THE ART OF SLOW BREWING Pure Coffee USA's new slow-drip cold-brew coffee system, The Tower, uses an intricate glass-only system to extract coffee. The slow extraction guarantees low acidity, while a laboratory-grade glass filter allows for intense body and flavor and is designed to never need replacing. Each piece of glass in hand-blown in South Carolina; the device uses no electricity and makes four to six servings during an eight-to-10-hour brew. 800/597-0920. purecoffeeusa.com 62 Fresh Cup Magazine freshcup.com