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/59523
CONTRIBUTORS LINDSEY GOODWIN describes her- self as a nomadic tea researcher and writer. She's also unafraid to delve into new and seemingly uncomfortable expe- riences, which explains how she found herself at an Indian hospital that special- izes in Ayurvedic treatment (in which the application of scalding oils and a lack of bathing are the norm). The hospital stint was just one part of Goodwin's journey to find the "real" Ayurveda, an ancient system of wellness that has recently found its way into Western tea and herbal mar- keting. To find out what she discovered, see "An Ayurveda Exploration" (p. 52). This winter, upstate New York mountain- man wannabe STEVEN KROLAK spent about $160 to have his snowblower recon- ditioned. It turned out to be a total waste of money because the snow never came. "It could be worse," he says. "I could be a coffee farmer." Krolak, a former Fresh Cup editor, knows well the fears Arabica producers have when it comes to the weather: He recently put together a feature looking at how rising global temperatures are significantly altering the production side of the coffee industry ("Warming World," p. 46). The issue is one that's been much-discussed in the industry, and Krolak's piece highlights some of the methods that buyers, importers and farmers themselves are beginning to employ to survive in the new world climate order. SUZETTE HAMMOND ("The Whole Leaf," p. 68) is the training and educa- tion manager for Milwaukee, Wis.-based Rishi Tea. In that position, she develops teaching curriculum for internal staff as well as Rishi's clients and public con- sumers. She has been leading hands-on training for professionals and consumers for a decade, work- ing in markets including Boston, Chicago and San Francisco. Hammond also teaches with World Tea Expo and has served on the board of directors for the Specialty Tea Institute. CHRIS LEGLER ("Café Finance," p. 28) has immersed himself in the cof- fee industry since he first started working as a barista more than 20 years ago. He now teaches classes on financial manage- ment at the American Barista & Coffee School in Portland. Formerly, he worked for Starbucks, served as the chief financial officer at Barnie's Coffee and Tea, and owned a small roasting company. ALEXANDER WYLIE manages the Brew Station Coffee Shop & Pub, a fam- ily-owned business in Corvallis, Ore. An employee at the company since it opened in 2008, Wylie drew on his experience this month to guide other café owners and managers who may be interested in add- PATRICK HUGHES helps lead Unión MicroFinanza, a nonprofit that aims to spur rural development in Honduras through micro-finance projects. The orga- nization is currently working with a small coffee grower named Antonio "Toñito" Ponce Bautista, who hopes to export his output to the specialty market for the first time this year. That endeavor is the focus of "Small Farmer, Big Plans" (p. 58), a unique Fresh Cup series that this month shows Toñito receiving the ever-important cupping scores from his recent harvest. ing alcohol to their menus ("Nine Bars," p. 62). Wylie gradu- ated from Western Oregon University with a degree in literature and creative writing, and when not educating customers on the beauties of both beer and coffee, he enjoys spending time with his wife and two children. After logging time as a liberal arts edu- cator and Web programmer, MARCUS YOUNG has devoted the past eight years to continually learning more about the art and science of specialty coffee. He cur- rently develops new business in Oregon, the Rockies and the Southwest for Batdorf & Bronson Coffee Roasters, and in "Roasters Realm" (p, 64), he offers up some tips for companies looking to perfect their wholesale training procedures. 16 Fresh Cup Magazine freshcup.com