by andrew | Feb 15, 2008 | quality, restaurants
Congratulations are in order for Peter, Cindy and the gang at Counter Culture Coffee for infiltrating the CIA — no, not that one, the Culinary Institute of America. Counter Culture Coffee has announced an exciting new partnership with The Culinary Institute of...
by andrew | Feb 11, 2008 | events, origin, quality |
Over thirty coffee tasters from different corners of the country have completed a three day training course on advanced coffee valuing techniques. The training which attracted thirty six tasters, called cuppers in the coffee industry, was organized by OCIR-Café....
by andrew | Jan 31, 2008 | economy, hawaii, origin, quality, sustainability
In an impressive piece of writing and editing of a news story (involving me), Erika Engle of the Honolulu Star Bulletin masterfully extracts the essence of a very complicated and obscure subject (coffee tasting and the Hawaii coffee industry) in a tidy 14 inch daily...
by andrew | Sep 21, 2007 | industry, quality, retail, starbucks
Samantha Oller of CSP Magazine writes an insightful article about Starbucks market presence and continued strategy for expansion in their September edition: Starbucks Throws its Weight They say that Starbucks’ clout is so strong that it can dictate which...
by andrew | Aug 20, 2007 | business, ideas, quality, retail
Quality, Freshness and Service Continue to Boost Coffee Sales of Independents and Chains Article by Andrew Hetzel in the August 2007 issue of Tea & Coffee Trade Journal Fine coffee is no longer the province of the Pacific Northwest, Alaska now has the greatest...
by andrew | Jul 19, 2007 | associations, events, hawaii, news, quality
For the first time in its 37-year history, the Kona Coffee Cultural Festival will include a professional espresso training workshop during its 10-day celebration of Hawaii’s coffee heritage. The full-day hands-on workshop held by the Kona Pacific Farmers...
