Coffee Vending Machine

(PRWEB) August 03, 2011

Long before the name of the roaster became a defining trademark of coffee branding, Dallis Bros. Coffee was in the business of bringing the finest, freshest roasted coffee to New Yorkers. Through the years, Dallis remained true to its history, while also exploring and developing the best knowledge, practices and technology in the coffee world. Beginning in 1913 with horse-drawn wagons, the Dallis brothers went door-to-door in Queens and Brooklyn selling five-pound bags of their coffee.

Today, Dallis provides customized, roasted-to-order coffee (single origin and proprietary blends) to many of the finest cafs and restaurants in New York today including Berkli Parc, Craftbar, Gramercy Tavern, Root Hill and Union Square Caf.

In 2007, the dream of having a direct and sustainable connection to the source became a reality, when Octavio Coffee, a Brazilian farm and coffee company, acquired Dallis Bros. The two formed a partnership that allowed the Queens-based roasting company to become intimately involved in every step of production from farm to cup. The team at Dallis Bros. is driven by their passion for quality coffee and their knowledge of coffee origins. Coffee Director Byron Holcomb, VP John Moore, CEO Marcelo Crescente work closely with the coffee farm in Pedgregulho, Brazil, Fazenda Nossa Senhora Aparecida, cupping through all the varietals each harvest, as well as taking extreme care in the roasting process back in New York.

Edgard Bressani, CEO of the Division of Agriculture of Octavio Coffee, and his team who manage the farm, have the same enthusiasm for quality, rigorous attention to detail, as the team at Dallis Bros. The farm workers, pickers, technicians and other staff, are all motivated to use extreme carewhether handpicking or using the latest sorting technologyto assure that no defects enter the coffee from the soil to the roasted bean.

Like Dallis Bros., Octavio Coffee has a venerable history as a family-owned business. In 1890, Italian-native Giusepe Qurcia and his son Vicente immigrated to Brazil and began cultivating coffee. In the 1940s, Vicentes son, Octavio, building on the family expertise, decided to grow coffee in the Alta Mogiana, Pedregulho region, in the state of So Paulo, an area with all the right stuff (good soil and high altitude) for growing delicious coffeesweet and well-balanced.

Today, Octavio has 6 different estates in Alta Mogiana Region, a total 12,355 acres, and 4 million coffee trees. The farm currently has 2,400-2,500 acres in coffee production, which translates into about 34,000 120 lb. sacks of raw, green beans.

Standing atop a hill, one can look out over a green ocean of coffee trees that extends as far as the eye can see. The lush plants bear the fruit of the woody, perennial evergreen, Coffea arabica. To the visitor who has never seen how coffee grows, the fields are reminiscent of a vineyard, the clusters of coffee cherries, in varying colors ranging from green-red, to bright red or bright yellow, depending on the cultivar, remind one of clusters of grapes.

Like grape vines, the terroir (the soil, the temperature, the altitude, the location, the environment) of the coffee plant, all influence the final product that ends up on your table, in your glass or in your cup. But unlike wine, the raw material that eventually metamorphoses into a beverage is drawn from the seed hidden inside the coffee cherryan extra step away from the fruity pulp that surrounds itthan a grape is from juice or wine. The final product, in the case of coffee, derives its qualities, not from the fruit on the tree, but from that seed, which must be picked, sorted, processed, dried, de-pulped, de-husked, and roasted before it eventually becomes the bean we recognize as coffee.

As an agricultural crop, coffee requires a considerable investment of time, effort and money. It takes 3-5 years before the trees are commercially viable. During the dry season, the self-pollinating coffee plants are encouraged to flower. The white coffee flowers open and smell phenomenal for a day, but its the rainfall thats required for the flowers to develop into fruit, a life cycle that takes from 6-11 months. Without rain, Brazilian coffee farmers risk losing their crops.

At each step, from the planting of various varietals of Arabica, to the harvest that lasts from May to July, as coffee cherries ripening at different rates on the same plant, are picked by hand or by sophisticated picking machines that can be calibrated to pick only the ripe fruit, to carefully monitoring and turning the natural (pulp-covered) beans on asphalt drying patios to prevent fermentation, to removing the outer dry husk, to properly storing, packaging and shipping the beansat each stage of the process, whether clearing the leaves and twigs from the cherries by tossing them up in the air and letting the wind take them or sorting by machine, there is the potential to make or break what nature produced.

Further connecting with the coffee-consuming public, Octavio Cafnamed after Vicentes sonis known as the best caf in So Paulo, a city with a vibrant caf culture. The coffee bar and restaurant embodies all the best qualities of the farm, the beans, processing, roasting and service, with delicious results in every cup of coffee from espresso to cappuccino as well as coffee drinks that are unique to So Paulo and Octavio Cafe. (Recipes available on request.)

In the U.S., consumers can experience the benefits of the attention to detail that Octavio and Dallis Bros. follow along the trail of quality coffee from seed to cup, from So Paulo to New York. In each bag of coffee from Fazenda Nossa Senhora Aparacida, Dallis Bros. represents the farms hard work, from its social and environmental efforts to its consistently delicious coffees. For each new harvest, representatives from Dallis visit the farm, and taste through a series of cuppings, each of the numerous lots that are just out of the fields.

Dallis Bros. Coffee receives rested (reposado) raw green beans from the farm in Brazil and roasts them to just the right degree, to bring out the best in the beans. Working with a 1950s vintage Probat, ideal for perfecting the roast, the excellent roasters at Dallis rely on their experience, sense of smell, visual cues, as well as computerized fine-tuning, to determine the perfect roast for the beans, and to achieve consistent quality.

All of this translates onto the following label information about this single origin coffee:

FARM (FAZENDA): Nossa Senhora Aparecida
HARVEST SEASON: May-July
GROWING REGION: Pedregulho in Alta Mogiana, Brazil
VARIETAL(S): Yellow Bourbon, Yellow Catua, Obat
ALTITUDE: 3,000 feet
PROCESSING: A blend of pulp natural processed and natural processed cherries
CUP: Smooth balanced sweetness with soft buzzing acidity, hints of cinnamon and dates

This coffee lot provides a deliciously sweet, smooth cup laden with notes of dates, nougat, almond butter, milk chocolate, and roasted hazelnuts.

Those interested in learning more about Dallis Bros. and the farm in Brazil can visit their New York coffee roasting plant for a tour, open to the public on the first Saturday of the month (reservations required). For additional information about the tours or to purchase coffee, please visit http://www.dallisbroscoffee.com.

(PRWEB) August 03, 2011

Long before the name of the roaster became a defining trademark of coffee branding, Dallis Bros. Coffee was in the business of bringing the finest, freshest roasted coffee to New Yorkers. Through the years, Dallis remained true to its history, while also exploring and developing the best knowledge, practices and technology in the coffee world. Beginning in 1913 with horse-drawn wagons, the Dallis brothers went door-to-door in Queens and Brooklyn selling five-pound bags of their coffee.

Today, Dallis provides customized, roasted-to-order coffee (single origin and proprietary blends) to many of the finest cafs and restaurants in New York today including Berkli Parc, Craftbar, Gramercy Tavern, Root Hill and Union Square Caf.

In 2007, the dream of having a direct and sustainable connection to the source became a reality, when Octavio Coffee, a Brazilian farm and coffee company, acquired Dallis Bros. The two formed a partnership that allowed the Queens-based roasting company to become intimately involved in every step of production from farm to cup. The team at Dallis Bros. is driven by their passion for quality coffee and their knowledge of coffee origins. Coffee Director Byron Holcomb, VP John Moore, CEO Marcelo Crescente work closely with the coffee farm in Pedgregulho, Brazil, Fazenda Nossa Senhora Aparecida, cupping through all the varietals each harvest, as well as taking extreme care in the roasting process back in New York.

Edgard Bressani, CEO of the Division of Agriculture of Octavio Coffee, and his team who manage the farm, have the same enthusiasm for quality, rigorous attention to detail, as the team at Dallis Bros. The farm workers, pickers, technicians and other staff, are all motivated to use extreme carewhether handpicking or using the latest sorting technologyto assure that no defects enter the coffee from the soil to the roasted bean.

Like Dallis Bros., Octavio Coffee has a venerable history as a family-owned business. In 1890, Italian-native Giusepe Qurcia and his son Vicente immigrated to Brazil and began cultivating coffee. In the 1940s, Vicentes son, Octavio, building on the family expertise, decided to grow coffee in the Alta Mogiana, Pedregulho region, in the state of So Paulo, an area with all the right stuff (good soil and high altitude) for growing delicious coffeesweet and well-balanced.

Today, Octavio has 6 different estates in Alta Mogiana Region, a total 12,355 acres, and 4 million coffee trees. The farm currently has 2,400-2,500 acres in coffee production, which translates into about 34,000 120 lb. sacks of raw, green beans.

Standing atop a hill, one can look out over a green ocean of coffee trees that extends as far as the eye can see. The lush plants bear the fruit of the woody, perennial evergreen, Coffea arabica. To the visitor who has never seen how coffee grows, the fields are reminiscent of a vineyard, the clusters of coffee cherries, in varying colors ranging from green-red, to bright red or bright yellow, depending on the cultivar, remind one of clusters of grapes.

Like grape vines, the terroir (the soil, the temperature, the altitude, the location, the environment) of the coffee plant, all influence the final product that ends up on your table, in your glass or in your cup. But unlike wine, the raw material that eventually metamorphoses into a beverage is drawn from the seed hidden inside the coffee cherryan extra step away from the fruity pulp that surrounds itthan a grape is from juice or wine. The final product, in the case of coffee, derives its qualities, not from the fruit on the tree, but from that seed, which must be picked, sorted, processed, dried, de-pulped, de-husked, and roasted before it eventually becomes the bean we recognize as coffee.

As an agricultural crop, coffee requires a considerable investment of time, effort and money. It takes 3-5 years before the trees are commercially viable. During the dry season, the self-pollinating coffee plants are encouraged to flower. The white coffee flowers open and smell phenomenal for a day, but its the rainfall thats required for the flowers to develop into fruit, a life cycle that takes from 6-11 months. Without rain, Brazilian coffee farmers risk losing their crops.

At each step, from the planting of various varietals of Arabica, to the harvest that lasts from May to July, as coffee cherries ripening at different rates on the same plant, are picked by hand or by sophisticated picking machines that can be calibrated to pick only the ripe fruit, to carefully monitoring and turning the natural (pulp-covered) beans on asphalt drying patios to prevent fermentation, to removing the outer dry husk, to properly storing, packaging and shipping the beansat each stage of the process, whether clearing the leaves and twigs from the cherries by tossing them up in the air and letting the wind take them or sorting by machine, there is the potential to make or break what nature produced.

Further connecting with the coffee-consuming public, Octavio Cafnamed after Vicentes sonis known as the best caf in So Paulo, a city with a vibrant caf culture. The coffee bar and restaurant embodies all the best qualities of the farm, the beans, processing, roasting and service, with delicious results in every cup of coffee from espresso to cappuccino as well as coffee drinks that are unique to So Paulo and Octavio Cafe. (Recipes available on request.)

In the U.S., consumers can experience the benefits of the attention to detail that Octavio and Dallis Bros. follow along the trail of quality coffee from seed to cup, from So Paulo to New York. In each bag of coffee from Fazenda Nossa Senhora Aparacida, Dallis Bros. represents the farms hard work, from its social and environmental efforts to its consistently delicious coffees. For each new harvest, representatives from Dallis visit the farm, and taste through a series of cuppings, each of the numerous lots that are just out of the fields.

Dallis Bros. Coffee receives rested (reposado) raw green beans from the farm in Brazil and roasts them to just the right degree, to bring out the best in the beans. Working with a 1950s vintage Probat, ideal for perfecting the roast, the excellent roasters at Dallis rely on their experience, sense of smell, visual cues, as well as computerized fine-tuning, to determine the perfect roast for the beans, and to achieve consistent quality.

All of this translates onto the following label information about this single origin coffee:

FARM (FAZENDA): Nossa Senhora Aparecida
HARVEST SEASON: May-July
GROWING REGION: Pedregulho in Alta Mogiana, Brazil
VARIETAL(S): Yellow Bourbon, Yellow Catua, Obat
ALTITUDE: 3,000 feet
PROCESSING: A blend of pulp natural processed and natural processed cherries
CUP: Smooth balanced sweetness with soft buzzing acidity, hints of cinnamon and dates

This coffee lot provides a deliciously sweet, smooth cup laden with notes of dates, nougat, almond butter, milk chocolate, and roasted hazelnuts.

Those interested in learning more about Dallis Bros. and the farm in Brazil can visit their New York coffee roasting plant for a tour, open to the public on the first Saturday of the month (reservations required). For additional information about the tours or to purchase coffee, please visit http://www.dallisbroscoffee.com.

Incoming search terms for the article:

• dallis bros coffee nyc

(PRWEB) August 03, 2011

Long before the name of the roaster became a defining trademark of coffee branding, Dallis Bros. Coffee was in the business of bringing the finest, freshest roasted coffee to New Yorkers. Through the years, Dallis remained true to its history, while also exploring and developing the best knowledge, practices and technology in the coffee world. Beginning in 1913 with horse-drawn wagons, the Dallis brothers went door-to-door in Queens and Brooklyn selling five-pound bags of their coffee.

Today, Dallis provides customized, roasted-to-order coffee (single origin and proprietary blends) to many of the finest cafs and restaurants in New York today including Berkli Parc, Craftbar, Gramercy Tavern, Root Hill and Union Square Caf.

In 2007, the dream of having a direct and sustainable connection to the source became a reality, when Octavio Coffee, a Brazilian farm and coffee company, acquired Dallis Bros. The two formed a partnership that allowed the Queens-based roasting company to become intimately involved in every step of production from farm to cup. The team at Dallis Bros. is driven by their passion for quality coffee and their knowledge of coffee origins. Coffee Director Byron Holcomb, VP John Moore, CEO Marcelo Crescente work closely with the coffee farm in Pedgregulho, Brazil, Fazenda Nossa Senhora Aparecida, cupping through all the varietals each harvest, as well as taking extreme care in the roasting process back in New York.

Edgard Bressani, CEO of the Division of Agriculture of Octavio Coffee, and his team who manage the farm, have the same enthusiasm for quality, rigorous attention to detail, as the team at Dallis Bros. The farm workers, pickers, technicians and other staff, are all motivated to use extreme carewhether handpicking or using the latest sorting technologyto assure that no defects enter the coffee from the soil to the roasted bean.

Like Dallis Bros., Octavio Coffee has a venerable history as a family-owned business. In 1890, Italian-native Giusepe Qurcia and his son Vicente immigrated to Brazil and began cultivating coffee. In the 1940s, Vicentes son, Octavio, building on the family expertise, decided to grow coffee in the Alta Mogiana, Pedregulho region, in the state of So Paulo, an area with all the right stuff (good soil and high altitude) for growing delicious coffeesweet and well-balanced.

Today, Octavio has 6 different estates in Alta Mogiana Region, a total 12,355 acres, and 4 million coffee trees. The farm currently has 2,400-2,500 acres in coffee production, which translates into about 34,000 120 lb. sacks of raw, green beans.

Standing atop a hill, one can look out over a green ocean of coffee trees that extends as far as the eye can see. The lush plants bear the fruit of the woody, perennial evergreen, Coffea arabica. To the visitor who has never seen how coffee grows, the fields are reminiscent of a vineyard, the clusters of coffee cherries, in varying colors ranging from green-red, to bright red or bright yellow, depending on the cultivar, remind one of clusters of grapes.

Like grape vines, the terroir (the soil, the temperature, the altitude, the location, the environment) of the coffee plant, all influence the final product that ends up on your table, in your glass or in your cup. But unlike wine, the raw material that eventually metamorphoses into a beverage is drawn from the seed hidden inside the coffee cherryan extra step away from the fruity pulp that surrounds itthan a grape is from juice or wine. The final product, in the case of coffee, derives its qualities, not from the fruit on the tree, but from that seed, which must be picked, sorted, processed, dried, de-pulped, de-husked, and roasted before it eventually becomes the bean we recognize as coffee.

As an agricultural crop, coffee requires a considerable investment of time, effort and money. It takes 3-5 years before the trees are commercially viable. During the dry season, the self-pollinating coffee plants are encouraged to flower. The white coffee flowers open and smell phenomenal for a day, but its the rainfall thats required for the flowers to develop into fruit, a life cycle that takes from 6-11 months. Without rain, Brazilian coffee farmers risk losing their crops.

At each step, from the planting of various varietals of Arabica, to the harvest that lasts from May to July, as coffee cherries ripening at different rates on the same plant, are picked by hand or by sophisticated picking machines that can be calibrated to pick only the ripe fruit, to carefully monitoring and turning the natural (pulp-covered) beans on asphalt drying patios to prevent fermentation, to removing the outer dry husk, to properly storing, packaging and shipping the beansat each stage of the process, whether clearing the leaves and twigs from the cherries by tossing them up in the air and letting the wind take them or sorting by machine, there is the potential to make or break what nature produced.

Further connecting with the coffee-consuming public, Octavio Cafnamed after Vicentes sonis known as the best caf in So Paulo, a city with a vibrant caf culture. The coffee bar and restaurant embodies all the best qualities of the farm, the beans, processing, roasting and service, with delicious results in every cup of coffee from espresso to cappuccino as well as coffee drinks that are unique to So Paulo and Octavio Cafe. (Recipes available on request.)

In the U.S., consumers can experience the benefits of the attention to detail that Octavio and Dallis Bros. follow along the trail of quality coffee from seed to cup, from So Paulo to New York. In each bag of coffee from Fazenda Nossa Senhora Aparacida, Dallis Bros. represents the farms hard work, from its social and environmental efforts to its consistently delicious coffees. For each new harvest, representatives from Dallis visit the farm, and taste through a series of cuppings, each of the numerous lots that are just out of the fields.

Dallis Bros. Coffee receives rested (reposado) raw green beans from the farm in Brazil and roasts them to just the right degree, to bring out the best in the beans. Working with a 1950s vintage Probat, ideal for perfecting the roast, the excellent roasters at Dallis rely on their experience, sense of smell, visual cues, as well as computerized fine-tuning, to determine the perfect roast for the beans, and to achieve consistent quality.

All of this translates onto the following label information about this single origin coffee:

FARM (FAZENDA): Nossa Senhora Aparecida
HARVEST SEASON: May-July
GROWING REGION: Pedregulho in Alta Mogiana, Brazil
VARIETAL(S): Yellow Bourbon, Yellow Catua, Obat
ALTITUDE: 3,000 feet
PROCESSING: A blend of pulp natural processed and natural processed cherries
CUP: Smooth balanced sweetness with soft buzzing acidity, hints of cinnamon and dates

This coffee lot provides a deliciously sweet, smooth cup laden with notes of dates, nougat, almond butter, milk chocolate, and roasted hazelnuts.

Those interested in learning more about Dallis Bros. and the farm in Brazil can visit their New York coffee roasting plant for a tour, open to the public on the first Saturday of the month (reservations required). For additional information about the tours or to purchase coffee, please visit http://www.dallisbroscoffee.com.

Incoming search terms for the article:

• octavio coffee review

NEW YORK CITY (Vocus) June 15, 2010

The North American organic coffee market topped 1.4 billion dollars in 2009, according to new data released today by leading market analyst Daniele Giovannucci at the fifth annual tasting event hosted by the Organic Coffee Collaboration, a project of the Organic Trade Association (OTA), at New York Citys famous Union Square Cafe. The event featured outstanding organic coffees from foremost American roasters and retailers. Even in a recession, Giovannucci found, organic coffee continued its reign as the single most valuable organic product imported into North America.

The Collaboration features leading firms from Vermont to California and from Florida to Canada. Participants include: Beantrees Organic Coffee Company (Sacramento, CA), Caffe Ibis (Logan, UT), Chiapas Farms (Austin, TX), Elan Organic Coffee (San Diego, CA), Control Union Certifications (Plantation, FL) Equator Estate Coffees & Teas (San Rafael, CA), Golden Valley Farms Coffee Roasters (West Chester, PA), Green Mountain Coffee (Waterbury, VT), S&D Coffee (Concord, NC), Sun Coffee Roasters (Plainville, CT), and Swiss Water Decaffeinated Coffee Company (Burnaby, BC, Canada). From sourcing coffees at origin to roasting, decaffeinating, and brewing them, these participants represent the full organic coffee supply chain spectrum.

According to Giovannuccis North American Organic Coffee Industry Report 2010, more than 93 million pounds of organic coffee were imported into the United States and Canada in 2009.

Giovannucci, the worlds most respected authority on the topic of sustainability, notes The 4.1 percent growth of the organic coffee market this past year is an important achievement for a higher priced product during a recession and when much of the conventional coffee industry has been stagnant. The average annual growth rate of 21 percent for organic coffee documented by Giovannucci in the five years from 2004 to 2009 dwarfs the estimated one percent annual growth of the conventional coffee industry.

Its not surprising that demand for organic coffee is growing. Consumers are increasingly knowledgeable about the attributes of organic coffeeits benefits not only to the environment and health but also to the livelihoods of the farmers who produce it, according to OTAs Executive Director Christine Bushway.

The report, available from the Organic Trade Association, reveals not only the origins, volumes and prices of organic coffee but also the trends that shape the markets for these and other coffees certified to Bird Friendly, Fair Trade, Rainforest Alliance, UTZ CERTIFIED, and Starbucks C.A.F.E. Practices standards.
Recent data from the Organic Trade Association's 2010 Organic Industry Survey indicate that U.S. sales of organic products, including food and non-food, reached $26.6 billion by the end of 2009, growing an impressive 5.1 percent over 2008 sales, compared to 1.5 percent for conventional industrys sales growth.

Organic coffee equals quality coffee. According to the results of Cup of Excellence cuppings coordinated by the U.S.-based Alliance for Coffee Excellence, organic coffees were among the winning farms in five countries in 2009: Bolivia, Brazil, Costa Rica, El Salvador, and Nicaragua. In fact, the highest ranking attained all year was for organic coffee from the Bolivian farm Agrotakesi SA, earning 93.96 points, more than a full point above the next highest ranking coffee that year.
Union Square Cafe, which has earned Zagat Survey's #1 ranking as New Yorks Most Popular Restaurant for an unprecedented eight years, is one of the many restaurants and other food establishments across the U.S. offering organic coffees to their discriminating clientele.

Background:
Organic coffee is grown using methods and materials with low impact on the environment. Organic production systems replenish and maintain soil fertility, avoid the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture. Third-party certification organizations verify that organic farmers use only methods and materials allowed in organic production. Organic coffee is grown in approximately 40 countries.

The Organic Coffee Collaboration – a project of the Organic Trade Association, the business association for the North American organic industry, includes:

BEANTREES ORGANIC COFFEE: In 1994, Beantrees brought ultra-premium to the organic coffee market. Brew what you believe is its credo and compass. Beantrees continues to elevate standards for taste, integrity, service and style. Its client roster includes Yahoo, Live Nation, NRDC, Aerosmith, Sundance, Table 52, The Police, and the Cannes Film Festival.

CAFFE IBIS: An award-winning green business, Caffe Ibis is a custom coffee roasting house featuring triple certified organic, Fair Trade, and Smithsonian Shade Grown Bird-Friendly coffees, mountain grown, mountain roasted. Caffe Ibis also operates a celebrated gallery/deli-licious espresso bar. University franchise, private label, equipment programs, monthly specials, and consulting services are available.

CHIAPAS FARMS: Caf de Chiapas coffee from Chiapas Farms is grown in the southern highlands of Mexico. Roasted in small batches, each cup delivers a nutty, buttery taste with a smooth, slightly sweet finish. Buy its whole-bean organic/Fair Trade dark and medium roasts in Texas retailers and online.

CONTROL UNION: Control Union is a leading international certification body with offices in more than 50 countries. In the coffee industry, Control Union offers numerous certification programs including organic, UTZ Certified, and Fair Trade. With two offices in the U.S. and more than 2,000 professionals worldwide, it offers quality inspections and certifications.

ELAN ORGANIC COFFEES: Elan Organic Coffees is a coffee developer and importer offering certified organic socially responsible and Bird Friendly coffees developed through partnerships with village co-ops in coffee-producing countries. Elan has pioneered the supply of the worlds finest certified organic coffees, while supporting farmers and protecting the environment.

EQUATOR ESTATE COFFEES & TEAS: Equator is known for its distinctive specialty coffees, socially responsible sourcing, and long-standing relationships with prominent chefs and national retailers passionate about quality. The women-owned company procures exceptional certified organic coffees from farmers who practice environmental stewardship, resulting in an empowered supply chain from crop to cup.

GOLDEN VALLEY FARMS COFFEE ROASTERS: Golden Valley Farms Coffee Roasters is a family-owned and operated artisan coffee roaster. It specializes in high quality, organic, Smithsonian Institution Bird-Friendly-certified shade grown coffees. Its coffee is sold at convenience stores, offices, restaurants, online, and at the National Zoo.

GREEN MOUNTAIN COFFEE: Green Mountain Coffee is recognized as a leader in the specialty coffee industry for its award-winning coffees and environmentally and socially responsible business practices. Green Mountain Coffee offers a broad selection of double-certified organic and Fair Trade coffees under the Green Mountain Coffee and Newman's Own Organics brands.

ORGANIC TRADE ASSOCIATION (OTA): OTA was founded in 1985 as the membership-based business association for the North American organic industry. OTAs mission is to promote and protect growth of organic trade to benefit the environment, farmers, the public and the economy. OTAs approximately 1,400 members include farmers, processors, importers, distributors, retailers, certifiers, and more.

S&D COFFEE: S&D is the second largest coffee roaster in the U.S. and supplies both conventional and organic coffees. The company feels strongly about fostering sustainable agriculture and promoting a healthy planet. Quality Assurance International (QAI) certifies S&Ds six organic coffees sold under the Buffalo & Spring label.

SUN COFFEE ROASTERS is an organic and Fair Trade roaster in Plainfield, CT. Its coffees are sold at Whole Foods, Stop & Shop, Big Y, and other Connecticut, Massachusetts and Rhode Island retailers as well as colleges throughout the Northeast. The company offers private labeling and a comprehensive scholarship and educational curriculum.

SWISS WATER DECAFFEINATED COFFEE COMPANY uses a wholesome process for decaffeinating coffee – 100% chemical free, organically certified. It now offers improved quality with bean color more similar to the green for easier roasting, and higher retention of chlorogenic and amino acids for better in-cup performance. The SWISS WATER seal is trusted by premium roasters and decaf coffee drinkers.

For more information on the Organic Coffee Collaboration, a project of the Organic Trade Association, see http://www.ota.com/organic_and_you/coffee_collaboration.html.

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Senseo Coffee Maker The New Breed Coffee Machine

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Home Page > Food and Beverage > Home Brewing > Senseo Coffee Maker The New Breed Coffee Machine

Senseo Coffee Maker The New Breed Coffee Machine

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Posted: Dec 19, 2010 |Comments: 0
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From the makers of Philips and Douwe Egberts’ coffee roasters comes a new breed of brewing systems. The Senseo coffee makers had been technologically crafted with 
modern smooth layout and slim figure.

The Senseo coffee maker is a modernly sleek silhouette that does not look additional like a traditional brewer. In reality, offered the visual home, it similarly looks like a 
traditional cannister inside your kitchen table.

It features a cylindrical upright form curving towards the person. Choosing from 4 distinctive traditional colors- black, white, blue and red- this sophisticated contemporary 
sleek layout is very a coordinate in your kitchen.

Like any other items, Senseo machines has three primary attributes- ostentatiously fashionable, revolutionary coffee pods along with a basic person interface.

Senseo line of coffee machines are all single serve brewing system. Each and every time a newer sequence is introduced, nicely needless to say, new functions are also 
extra in. A nicer news about the system is always that you are not restricted to use only with Philips and Douwe products. It is possible to in fact acquire coffee pods designed 
for the Senseo system and fill them with your favorite blend.

The mechanics of Senseo coffee machines brews coffee at a touch of a button pushing the previous drip machines in to the junk pile. Originally, the coffee brewing program 
are correctly balanced to deliver the best cup of pre-dosed coffee unique for every particular person. Brews a cup or two of gourmet coffee with the use on the coffee pods in 
the touch of a button in much less than a minute, this convenient machine provides you no worries with automobile shut off program following an hour of dormancy. With 
dishwasher secure removable components, cleaning up is straightforward.

The Senseo Deluxe- HD7820 will be the prime of the range in Senseo New Era series, which was introduced in 2007. Addressing the principal consumer complaints of an 
intractable spout from Unique Senseo series, this New Era Senseo Deluxe single serve coffee gourmet maker HD7820 continues to be corrected and added with a capability 
to brew cappuccino and tea.

The most recent member of Senseo coffee machines is the HD7860 series, also referred to as Senseo Quadrante was launched in September 2009. Leaving the traditional 
Senseo style, it adopts the well-known house design of coffee makers. Readily available in European marketplace featuring smooth new styling and all the preferred 
characteristics in the traditional Senseo, this new style statement definitely helps make a difference. Molded by heavy-duty plastic in curved edges, the HD7860 series’ techno 
lines fit just appropriate in any modern day kitchen.

Among the adjustments on the Quadrante model is the greater program of temperature regulation making a steaming hot scrumptious cup of coffee or tea. With a shorter 
h2o container that holds 1.2L of h2o, refilling inside a short sink is much more handy. The three-buttoned controls are situated on the leading with the machine. Other 
features are peak adjustable drip tray along with a shorter auto off program than the traditional Senseo types.

In the event you go to cappuccino, then go for Senseo Latte Choose, which includes a milk tank that piggy-backs around the machine. In addition to that, the milk tank is 
detachable for refrigeration to prevent spoilage of milk.

As I was heading via with Senseo coffee maker critiques, each coffee enthusiast’s requirements is diverse from your other coffeeholic’s. The pros of one is the cons from the 
other. And vice versa.

Majority of the Senseo coffee maker critiques comment around the fact that coffee pods are a lot expensive. But let’s encounter it. Thinking about that you don’t brew a pot 
of coffee for a consumption of one or two that just go to waste after, then that is also acknowledged as economical by some reviewers.

What’s peaceful with one is really a bit louder using the other. Or what is distasteful to him may be wealthy for you. It is just a matter of private selection. Most detrimental 
critiques are genuinely private taste issues that probably with just a little adventure on cupping and coping with pods, these might be resolved.

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If you would like to buy a Senseo Coffee Machine,we could recommend you visit our site at senseo hot chocolate or read our post about the best coffee maker for you

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Title: From the field to cupping table: profile of a true coffee professional: Ivan Vasquez

From the field to cupping table: profile of a true coffee professional: Ivan Vasquez is an inspiring representation of the benefits and rewards one obtains … An article from: Tea & Coffee Trade Journal

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