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/178110
CONTRIBUTORS KEVIN GASCOYNE started his career as a tea writer for publications in the United Kingdom, the United States and Japan. As part owner of Camellia Sinensis, Gascoyne travels to tea gardens in Asia every spring to select teas for the company's internationally renowned catalogue. He is involved in regular tea tastings and workshops, conferences and seminars, runs two tea schools and co-authored the award-winning book "Tea, History, Terroirs, Varieties." In ÒSeeds of SpecialtyÓ (p. 42), he discusses an origin in Africa: up-and-coming Malawi, which is trying to carve out a market for its high-end teas. KURT STAUFFER (ÒBusiness Basics,Ó p. 28) became interested in food through a college course taught by Robert Burns (father of documentary filmmaker Ken Burns) titled "Wine History, Anthropology and Appreciation." He got his start in roasting after accidentally becoming the highest bidder for a 5-kilo Has Garanti shop roaster on eBay. In 2012, he started Regular Coffee, a specialty coffee subscription service that aims to supply "regular people" with amazing coffee on a regular basis, at a regular price, delivered directly to their doors. NATHANAEL MAY is the coffee educator for Portland Roasting. He has been in the coffee industry since he started making cap- NATHAN WESTWICK started puccinos at Disneyland in 2001, Wild Goose Coffee in 2008, when but he currently spends his extra what began as a weekly farmers time judging barista competitions market booth quickly blossomed around the country and teaching into a full-scale, Probat-roasted his sons to brew coffee. He explores the coffee-growing regions of wholesale operation. He started his India in ÒA Resilient Nation,Ó p. 48. coffee journey with the mindset of making a difference, both at origin and within local communities. Wild Goose purchases 10 pounds MANISH SHAH is the founder and owner of Maya Tea. He began his tea journey in 1996 by recreating his mother's chai recipe in tea bags. Today, Maya Tea offers more than 200 types of loose-leaf tea and chai concentrates at tea shops and coffeehouses around the country. Shah also hosts Steeping Around, his podcast on tea, and speaks and writes frequently on the many facets of the leaf and the business of tea. He writes about the undeniable growth of the specialty tea industry in ÒThe Whole Leaf,Ó p. 64. 16 Fresh Cup Magazine freshcup.com of food locally for every pound of coffee it sells, whether retail or wholesale. This giving model has provided more than 300,000 pounds of food to local food banks. Check out ÒRoasters RealmÓ (p. 58) to hear Westwick's thoughts on the different ways roasters can impact their local communities.