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/90134
CONTRIBUTORS CHRIS LEGLER ("Café Finance," p. 30) fell in love with coffee after his first sip of Yemen Mocha Sanani 25 years ago. Since then he has never been far from the coffee world. Legler worked at Starbucks, served as vice president and chief financial officer for Barnie's Coffee and Tea, and has owned and oper- ated a small coffee roasting company in Northern California. He currently develops financial strategies and provides other CFO services to small- and medium-sized businesses. His Web site is evergreenfinanceconsulting.com. ALEX 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 has plenty of experience keeping the shop's espresso machine spotless, and in "Nine Bars" (p. 50) For more than two decades, BRUCE RICHARDSON has been a leading voice in America's tea renaissance. He is the author of numerous books on the sub- ject, including the expanded 2011 edition of "The Book of Tea." Richardson has reported on the International Scientific Symposium on Tea & Human Health for Fresh Cup since 2003, and his take on this year's gathering makes up "The Whole Leaf" (p. 56). Richardson is the owner of Elmwood Inn Fine Teas and Benjamin Press, located in Danville, Ky. You can read his weekly advice on tea at The Tea Maestro blog (theteamaestro.blogspot.com). he offers some tips on how other baristas can keep machine- cleaning top of mind. Wylie graduated from Western Oregon University with a degree in literature and creative writing, and he enjoys spending time with his wife and two children. MARCUS YOUNG is the social enterprise project manager at Portland's Central City Concern (CCC), where he oversees the devel- opment, execution, and operations of a wholesale coffee roasting busi- ness that sources and roasts excep- tional coffees while providing on- Chicago-based writer and food enthusiast DANIEL P. SMITH this month tackles the issue of pairing coffee or tea with food ("Happy Couples," p. 42). Inspired by the role of wine som- meliers in fine restaurants, Smith worked to create a story that helps illustrate how a barista can guide guests toward innovative bev- and-bite combos. "I kept digging for foods that would comple- ment popular coffee and tea drinks but that would also be acces- sible for a café owner to have in the shop," Smith says. the-job training for CCC's formerly homeless clients. He consults with retailers to grow their businesses through continuing coffee education, customer engagement and coffee-centric events, and in this month's "Roasters Realm" (p. 54) he discusses how collaboration between companies at all levels of the coffee chain has helped define and strengthen the specialty industry. 18 Fresh Cup Magazine freshcup.com