How To Make A Coffeeshop

Start Your Own Coffee House
Open a Café or Coffee Shop

If you love a fine cup of coffee and spending time with friends, the only thing better than going to your local coffee shop is owning the local coffee shop.

By owning your own coffee house, you become part of a rich culture that dates back to the time of King Solomon. The coffee house has come to symbolize a more cultured side of humanity. It provides a place where people may gather to discuss politics, music, poetry, romance or rebellion.

In our coffee culture, coffee is accepted as social, affluent, and downright hip. It's also a highly profitable business even for independent coffee house owners.

In a December, 2007 Slate article titled "Don't Fear Starbucks: Why the franchise actually helps mom and pop coffeehouses," journalist Taylor Clark reports: "Business for independently owned coffee shops has been nothing less than exceptional as of late." The article notes 90% of coffee house start-ups succeed, and reports on an independent coffee house opened next door to a Starbucks that was doing "$1 million a year (in sales) right away." The article concludes:

"Given America's continuing thirst for exorbitantly priced gourmet coffee drinks, there's a lot of cash out there for the taking."

If being a coffee house owner sounds like the career of your dreams, the FabJob Guide to Become a Coffee House Owner is for you! In this e-book you will discover how you can get started and succeed in the café business.

Guide author Tom Hennessy is a 25 year veteran of the business. He opened his first restaurant when he was 27 and the coffee house he started has been operating successfully for over 12 years. Tom has written for industry publications and spoken at conventions across the country, and focuses on how to set up a successful business without spending a fortune.

In this guide he shares with you his own experiences as well as insider tips and expert advice from other successful coffee house owners. The guide covers topics of vital importance to anyone who wants to start a coffee house business, including:

How to Start a Coffee House Business

• How to create a business plan for your coffee shop
• What kind of company to form
• What to consider when choosing a location, including foot and car traffic
• Buying an existing restaurant or coffee house, and why taking over an old restaurant can be a bad idea
• Building your own coffee house
• Purchasing vs. leasing a location
• Choosing a good contractor
• How to avoid costly "surprises"
• Where to get financing, including alternatives to traditional money sources
• Creative ways to reduce your start up costs (such as trading coffee for radio advertising)
• Planning your food and menu
• Equipment and supplies
• What you need to start a coffee house business
• How to save money by buying used equipment (and what equipment should be bought new)
• Advice on the best coffee makers to buy

Managing Your Coffee House

• How to develop effective systems for running your business on a daily basis
• How to handle repairs and maintenance
• Working with employees
• Finding staff before your café opens
• Questions to ask job applicants in an interview
• How to check references to avoid hiring disasters
• Effective ways to train staff
• 4 ways to save money on labor costs
• Ways to improve morale and give your staff a sense of ownership (so they gladly assist in making your coffee house more profitable)
• Customer relations, including:
• How to use customer feedback to develop your business
• Developing a "frequent customer" program for your coffee shop
• Reaching customers through the Internet
• Financial management for coffee house owners:
• How to budget
• The most effective way to track sales
• How to calculate your costs of sales and inventory
• How to reduce bookkeeping mistakes
• 8 "controllable" expenses
• How to build wealth and pay off debt

Kinds of Coffee

There are many different coffee drinks available, we will list the three most popular ones

• Turkish Coffee: Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face. Turkish coffee is served hot from a special coffee pot called a cezve. Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains a favorite today.



• Cappuccino Coffee: Cappuccino is a strong coffee with frothy cream, topped with a pinch of powdered chocolate. The pale brown color of the coffee is reminiscent of the robes worn by Capuchin monks. A traditional cappuccino is served in a special white cup, similar to a teacup. The correct proportions are: 1/3 of just made espresso coffee, 2/3 of froth. The froth is prepared as follows: Fill a small jug to 1/3 of its capacity with fresh milk. Immerse the frothing arm found on all electric espresso machines to just below the surface of the milk. Turn on the steam and gradually lower the jug, allowing the milk to froth up while still keeping the froth arm just below the surface. Add a half of the froth into the espresso coffee. Sprinkle a bit of unsweetened cocoa powder or dark grated chocolate. Add the rest of the froth. Top off with a dash of cocoa or grated chocolate.



• Espresso Coffee: Espresso is a black strong coffee prepared in Italian way by forcing live steam through dark-roast coffee beans. Coffee is placed into an espresso machine designed just for this purpose and hot water is forced through the coffee at very high pressure - extracting all the flavor possible. Brewing espresso has certainly been made easier, over the years, with the advancement of more automated machines. Preparing, however, the "perfect" cup of espresso is still a real art. A 1 to 1 1/2 ounce shot of espresso should brew in 19-23 seconds. The espresso should flow out of the machine at a slow, but steady dribble. If your espresso has been perfectly brewed, the surface will be covered with a thick, foamy, golden brown crema. If the crema is good, then sugar in your espresso will float on the surface for a couple seconds. Espresso coffee, despite being a sublime experience on its own, is the foundation for a wide variety of specialty coffee drinks such as the Cappuccino.

Are You A Coffee-Aholic?

Some questions to ask yourself........

1. When you wake up and start the day, is Coffee the first
thing on your mind?
Is it the ONLY thing on your mind?

2. Do you usually avoid ordering Coffee in restaurants because you
know it will taste like brown-colored water?

3. Have Coffee mugs and Coffee products begun to overtake
your cupboards/counters?

4. Have you ever become panicky because you just used your last dipper
of Coffee? Did you, then, rush out to buy more,
regardless of the time or weather conditions?

5. Do you find yourself bringing your own thermos of Coffee to work?
Do you take Coffee to public events (weddings, reunions),
for fear that there won't be any available?

6. Do people complain when they drink your Coffee?
'Make comments like "Geez, you could strip paint with this!"?
OR "What're you trying to do......curl my hair?"!

7. Do you decorate with a Coffee motif?
'Have a webpage devoted to your favorite beverage?
'Know the various types of Coffee by heart?

8. Do you ever wonder why there's no Coffee-scented perfume?
If there was, would you bathe in it?

9. Have you ever stuck your head in a freshly-opened can
of Coffee and inhaled deeply?
Do you perform this ritual every time you open a new can?

10. Do you snicker at the people who insist Coffee keeps
them awake all night?

BONUS Question: Do you think that ANY time - day or night -
is a good time for a cup of Coffee?

SCORING:

If you answered YES to at least 3 of these questions, Congratulations!
You have the beginnings of a serious coffee problem!
(Hey, you gotta start somewhere)!

If you answered YES to 5 of these questions, you definitely have a
problem but are too caffeinated to care!

If you answered YES to 8 or more of these questions, you're qualified
as a Coffee-God(dess) and should be enshrined!

~ (If you didn't answer "yes" to ANY of these questions, what're you doing
taking a "Coffee Addict" quiz in the first place)?? ~
GO DRINK SOME TEA, YOU *Wimp* !!

The Story Of Coffee

The story of how coffee growing and drinking spread around the world is one of the greatest and most romantic in history. It starts in the Horn of Africa, in Ethiopia, where the coffee tree probably originated in the province of Kaffa. There are various fanciful but unlikely stories surrounding the discovery of the properties of roasted coffee beans. One story has it that an Ethiopian goatherd was amazed at the lively behaviour of his goats after chewing red coffee berries. What we know with more certainty is that the succulent outer cherry flesh was eaten by slaves taken from present day Sudan into Yemen and Arabia, through the great port of its day, Mocha, now synonymous with coffee. Coffee was certainly being cultivated in Yemen by the 15th century and probably much earlier than that.

Mocha was also the main port for the one sea route to Mecca, and was the busiest place in the world at the time. But the Arabs had a strict policy not to export any fertile beans, so that coffee could not be cultivated anywhere else. The coffee bean is the seed of the coffee tree, but when stripped of its outer layers it becomes infertile. The race to make off with some live coffee trees or beans was eventually won by the Dutch in 1616, who brought some back to Holland where they were grown in greenhouses.

Initially, the authorities in Yemen actively encouraged coffee drinking as it was considered preferable to the extreme side effects of Kat, a shrub whose buds and leaves were chewed as a stimulant. The first coffeehouses were opened in Mecca and were called 'kaveh kanes'. They quickly spread throughout the Arab world and became successful places where chess was played, gossip was exchanged, and singing, dancing and music were enjoyed. They were luxuriously decorated and each had an individual character. Nothing quite like the coffeehouse had existed before: a place where society and business could be conducted in comfortable surroundings and where anyone could go, for the price of coffee.

The Arabian coffeehouses soon became centres of political activity and were suppressed. Coffee and coffeehouses were subsequently banned several times over the next few decades, but they kept reappearing. Eventually a solution was found when coffeehouses and coffee were taxed.

COFFEE COMES TO ASIA

The Dutch were also growing coffee at Malabar in India, and in 1699 took some to Batavia in Java, in what is now Indonesia. Within a few years the Dutch colonies had become the main suppliers of coffee to Europe. Today Indonesia is the fourth largest exporter of coffee in the world.

COFFEE COMES TO EUROPE

Venetian traders first brought coffee to Europe in 1615. This was a period when the two other great hot beverages also appeared in Europe. Hot chocolate was the first, brought by the Spanish from the Americas to Spain in 1528; and tea, which was first sold in Europe in 1610.

At first coffee was mainly sold by lemonade vendors and was believed to have medicinal qualities. The first European coffeehouse opened in Venice in 1683, with the most famous, Caffe Florian in Piazza San Marco, opening in 1720. It is still open for business today.

The largest insurance market in the world, Lloyd's of London, began life as a coffeehouse. It was started in 1688 by Edward Lloyd, who prepared lists of the ships that his customers had insured.

COFFEE COMES TO THE AMERICAS

The first reference to coffee being drunk in North America is from 1668 and, soon after, coffee houses were established in New York, Philadelphia, Boston and other towns. The Boston Tea Party Of 1773 was planned in a coffee house, the Green Dragon. Both the New York Stock Exchange and the Bank of New York started in coffeehouses, in what is today the financial district known as Wall Street.

It was in the 1720s that coffee first came to be cultivated in the Americas, through what is perhaps the most fascinating and romantic story in the history of coffee.
Gabriel Mathieu de Clieu was a French naval officer serving in Martinique who in 1720, went to Paris on leave. With assistance and no little personal charm he acquired a coffee tree which he took with him on the ship back. The plant was kept in a glass case on deck to keep it warm and prevent damage from salt water. The journey was eventful, or at least Mr. Mathieu de Clieu's journal of the voyage was. Pirates from Tunis threatened the ship, there was a violent storm and the plant had to be tied down. Our hero faced an enemy on board who was jealous and tried to sabotage the plant. There was a violent struggle in which a branch was torn off, but the plant survived this horror.

Then the ship was becalmed and drinking water was rationed. De Clieu had his priorities right and gave most of his allowance of precious water to the coffee plant. It survived, as did he.

Finally, the ship arrived in Martinique and the coffee tree was re-planted at Preebear, where it was surrounded by a thorn hedge and watched over by slaves. It grew, and multiplied, and by 1726 the first harvest was ready. It is recorded that by 1777, there were between 18 and 19 million coffee trees on Martinique, and the model for a new cash crop that could be grown in the New World was in place.

But it was the Dutch who first started the spread of the coffee plant in Central and South America, where today it reigns supreme as the main continental cash crop. Coffee first arrived in the Dutch colony of Surinam in 1718, to be followed by plantations in French Guyana and the first of many in Brazil at Para. In 1730 the British introduced coffee to Jamaica, where today the most famous and expensive coffee in the world is grown in the Blue Mountains. By 1825, South and Central America were on track towards their coffee destiny. That date is also important as it was when coffee was first planted in Hawaii which produces the only US coffee, and one of the finest.

COFFEE TODAY

For North Americans, the world's largest consumers, Seattle is the new spiritual home of coffee. The wettest major city in the USA gave birth in the 1970s to a café or 'Latte' culture which swept the USA and has dramatically improved the general quality of the coffee Americans drink. Today, any public place in the USA will have one or more coffee carts, serving a variety of coffees, drinks and snacks.

This new found 'coffee culture' has started to spread to the rest of the world. To those countries with great coffee traditions of their own, such as Italy, Germany, and Scandinavia, added new converts to the pleasures of good coffee. Today it is possible to find good coffee in every major city of the world, from London to Sydney to Tokyo; tomorrow the world will drink more and more importantly, better coffee.

COFFEE IS A GLOBAL COMMODITY

The importance of coffee in the world economy cannot be overstated. It is one of the most valuable primary products in world trade, in many years second in value only to oil as a source of foreign exchange to developing countries. Its cultivation, processing, trading, transportation and marketing provide employment for millions of people worldwide. Coffee is crucial to the economies and politics of many developing countries; for many of the world's Least Developed Countries, exports of coffee account for a substantial part of their foreign exchange earnings in some cases over 80%. Coffee is a traded commodity on major futures and commodity exchanges, most importantly in London and New York.

Coffeeshops: The World at Large

Café Lavande, Central, Hong Kong

Skopje

• Cafe Amica *** Gradski Trgovski Centar, 2 sprat, Skopje. A great cup of espresso or cappuccino, and excellent sweets. The new location is pleasantly decorated and offers beautiful views of the city. Very attentive owners and waiting staff. 1/2006
• Blue Cafe **½ Plostad Makedonija, Skopje. Fashionable, yuppy decor, good looking chairs, sofas, people, everything. Illy's coffee reigns supreme. Blue Cafe advertises free wireless, though it isn't the kind of place where you would find oblivious souls hunched over their laptops. You go there to see and be seen. (Other locations in Trgovski Centar and Kapishtec.) 1/2006
• Broz Cafe **½ Bul Partizanski Odredi bb (across from Univerzalna Sala), Skopje. An odd cross between a wannabe Starbucks and a display case of memorabilia from the time of the late Josip Broz, also known as Tito. Nice layout, with informal seating downstairs and a trendier setting upstairs (where, unfortunately, smoking is allowed).
• Slatkarnica Palma **½ Trgovski Centar Ramstor, Skopje. An unpretentious pastry shop inside a recently opened shopping mall serving good cappuccino, but also a great glass of boza. 1/2006

Seattle

• Caffe Ladro Queen Anne *** 2205 Queen Anne Ave N. On my first day in Seattle I woke up at 4.30 in the morning, and roamed around the house patiently till 6.30 waiting for some coffeeshop to open up. Little did I know that the local Caffe Ladro starts serving fantastic cappuccinos as early as 5am. The inside has a small but pleasant sitting area, a bit dark (when it rains) but unpretentiously decorated. The real feature (when it doesn't rain) are the loungy chairs outside, ideal both for daydreaming and yuppy-watching. 5/2006
• El Diablo Coffee Co. ***½ 1811 Queen Anne Ave N, Queen Anne. When I was growing up, I was taught to believe that coffee and sugar are two things that should not be mixed. Sweet coffee is, as the saying goes, for those whose lives are bitter. I don't know much about life and bitterness, but the sweet taste of the caffe con leche at El Diablo is out of this world. Yes, it takes them about 10 minutes to make your drink, so be prepared to spend a good part of your day here if there is a line. Not that you'll regret it. As advertised, the downstairs is devilish, with murals reminding you that perhaps the inferno is not so bad after all. In case you want variety, there is a pleasant outside patio, a bookstore next door, or—you guessed it—a glimpse of paradise upstairs. 5/2006
• Stickman Coffee (formerly Fremont Roastery) **** 621 N 36 St, Fremont. I am so crazy about this place that I was reluctant to put it on the review page. So readers, if there are any of you, I beg you, please don't ruin it by blabbering all about it to your friends, friends' friends, etc. The Fremont Roastery is the essential anti-coffeeshop, if there was ever such a thing. It is the ultimate fantasy, the private coffeeshop party, something that does not happen, not even in your wildest dreams. In my five or so visits, I was the only customer in there. So how do they stay in business? Perhaps it has something to do with their patron saint: A certain Vladimir Ilych Lenin of Fremont. Oh, and if you do go, try the macchiato. 5/2006 (Update: This must be the best coffee in the world. 8/2008)
• Fremont Coffee Company ***½ 459 N 36th St, Fremont. This place is a converted house; the seating space is divided into little rooms, and it feels really cozy in there. If the rooms feel too claustrophobic, there is also a small bar, a porch (favored by smokers), and a terrace with tables overlooking all the hip Fremont activity. Cappuccinos and macchiatos carry the day. 5/2006
• Gypsy Trader *** 3517 Stone Way N, Fremont. Another unique phenomenon, the bulk of the space at the Gypsy trader is occupied by a secondhand items store. Some of the items from there have drifted away into the coffeeshop area, and you have a curious feeling of drinking coffee inside something that looks like a cross between a hip hangout and your grandmother's house. (But more like your grandmother's house.) The service is great, and the snacks are made with care. 5/2006
• Cafe Allegro **½ 4214 University Way NE, U District. A nice small coffeeshop near the UW campus. The most amusing thing we found in there is a collection of currency from around the world. 5/2006
• Espresso Vivace *** 901 E Denny Way, Capitol Hill. This is the true coffee connoisseur hangout, and it shows: The macchiato is a piece of art. The space is decorated so as to appeal to the local Capitol Hill specimen. This is not a bad thing. 5/2006
• Victrola Cafe *** 411 15 Ave E, Capitol Hill. In any other city, this could be a three and a half, even four star coffeeshop. But come on guys, this is Seattle, where Victrola is just another place to have coffee. 6/2006

Cafe Diablo, Seattle

Beijing

• Sculpting in Time *** West of Wudaokou subway stop, Haidian. (Walk straight through the clothing store.) Coffee is a luxury item in Beijing, and some places that serve it feel like enclaves of expats with no connection to the real world. Sculpting in Time isn't; it is a very cozy and nicely decorated space, populated with students from the nearby colleges, that serves very good coffeeshop fare. Unfortunately, my favorite everyday drink – the americano – is not their best selection, so I usually opt for the smooth, European style latte. 12/2007
• The Bridge **½ West of Wudaokou subway stop, Haidian. When Sculpting in Time moved to its new location next door, this place simply changed its name to Bridge Cafe. The two still look almost indistinguishable. This one is bigger, a bit too big for my taste so I prefer the other one. 12/2007
• The Bridge 2 **½ Wenjin Hotel, 1 E Zhongguancun Rd (at Chengfu Lu), Haidian. This new edition of The Bridge goes to great length to resemble the original, up to the small blue tiles at the counter. The new Bridge is generally less crowded than other shops in the area, but it might still be difficult to find a table on weekends. The space is pleasant enough to sit in, and this is a decent alternative if you don't feel like doing the 10 minute walk to Wudaokou. 10/2008
• Paradiso Coffee at Tsinghua ***½ School of Economics and Management (near East gate), Tsinghua University Campus. After moving out of Beijing I was finally told of this remarkable little coffeeshop a mere 5 minute walk from my former office! There is no going back in time, so be wise and stop by for a little refreshment at Paradiso every day if you have a chance. At 3 yuan for an espresso (yes, 3 yuan, even though the board says 4) and 5 for an americano, you won't break the bank. The place seems to be usually empty, and you can choose between cozy little tables inside, an old couch in the building that houses the coffeeshop, or — if it is nice and sunny — alfresco coffee on the Tsinghua main quad.
• O2 Sun Bookstore Cafe **½ 1 Huaqing Jiayuan at Chengfu Lu (West of Wudaokou subway stop), Haidian. One of the rooms inside this popular bookstore is a very pleasant coffeeshop. Everyone in there quietly reads a book or types on a computer. If the chatty, smoky atmosphere of Sculpting in Time becomes too much, this is a great alternative. I find their coffee is better too, and sometimes they give away free cookies. 12/2007

Sculpting in Time, Beijing

Los Angeles

• Kerckhoff Coffeehouse **½ Kerckhoff Hall, UCLA Campus, Los Angeles. Don't be discouraged by the slow service; yes, it is typical to have 15 baristas behind the counter all run into each other and your drink goes through least 6 hands in the making. The great thing about this place is the outdoor seating. Enjoy the sun and the cheerful students around you, forget your worries, and sip your latte with pleasure. 10/2006
• The Bourgeois Pig **½ 5931 Franklin Ave, Los Angeles. The drinks are mediocre, the service is snappy, the crowd almost hostile, but there is nothing quite like an evening with your friends at this trendy locale in Hollywood. The vintage furniture and purple walls give this place a remarkable atmosphere, and one could waste countless hours in the comfortable plush armchairs. 3/2004
• Insomnia Cafe ** 7286 Beverly Blvd, Los Angeles. This place has a lot of character with its velvety couch, yellow walls and high ceilings. The service, however, is horrendous, and unless you fit the image of an aspiring writer or artist or whatever, don't expect to feel welcome. Not a great place for the conversationalist either. The coffee is okay. 5/2008
• Zephyr Coffee House *** 2419 E Colorado Blvd, Pasadena. This coffeeshop and creperie is located in a beautiful house on Colorado Boulevard. Each room has a few tables, and there is also nice seating in a garden outside. Zephyr doubles up as an art gallery, and it is not hard to imagine spending the whole day in these pleasant surroundings. 10/2006
• Zona Rosa Caffe **½ 15 South El Molino Ave, Pasadena. Zona Rosa advertises itself as a coffeeshop just like in Mexico City, so I gather that coffeeshops in Mexico City are set to look like living rooms. The roasts are European style (they use Danesi brand), so if you are one of these types that find American coffees too bitter you might enjoy it in there quite a bit. 10/2006
• Europane Bakery and Cafe **½ 950 E Colorado Blvd, Pasadena. Nice atmosphere, good coffee, excellent baked goods. 3/2004

America

• Red Emma's Bookstore Coffehouse **½ 800 St. Paul St, Baltimore, MD. This bookstore and coffeehouse turned out a very pleasant surprise in an otherwise dreary town. Teas, espresso drinks, and mattes (an incredibly bitter brewed drink not to be confused with a latte) can be sipped in the company of anarcho-socialist-radical lesbians enjoying their free wireless connection to the world. 5/2005
• Big Sur Coffeehouse *** Big Sur, CA. Excellent espresso drinks, and locally baked goods, at yuppy prices in a beautiful setting. 5/2005
• Caffe Carpe Diem *** 3401 1st Ave (at Upas St), San Diego, CA. The round windows, the mirror in the gilded frame, the safe deposit boxes vaulted into the back, and other extravagant objects give this place an unusual feel. These curiosities work well and the space is very pleasant. If it is too much, there is also a nice porch looking out on the street. The coffee is excellent (organic, free trade, etc.) 6/2008
• Toscanini's ***½ 899 Main St, Cambridge, MA. Renowned well beyond Cambridge for its fantastic ice cream, Toscanini's also serves superb coffee and a good selection of breakfast bites. The modern decor is original but not tacky, making Toscanini's a very pleasant place to spend time reading, relaxing, meditating, or chatting with your friends.
• 1369 Coffee House *** 757 Massachusetts Ave, Cambridge, MA. Located about halfway between MIT and Harvard, this coffeeshop appeals to urbanites from both institutions, more often than not immersed in their laptops or thick stacks of paper. The lattes are excellent, and the bagels here make a perfect breakfast.
• The Salt Lake Roasting Co **½ 320 E 400 S, Salt Lake City, UT. Situated in a spacious two-story building, this shop boasts offering "the perfect cup of coffee", which unfortunately I didn't have a chance to try. The place itself, however, is quite plesant, and offers beautiful views of the spectacular library building just across the street. 5/2004

China

• Cafe Lavande *** 4 Princes Terrace (near mid-levels escalator), Hong Kong. This is a small and cozy place on a side street with no traffic, with decent coffee and some nice looking pastries which I didn't have a chance to try. There are only a few tables so it might be hard to find a spot. Spots can usually be found inside, outside is a bit difficult. Their cappuccino and viennese coffee are very good for European-style coffee. 1/2008 (updated 10/2008)
• Cafe Little **½ 105 Wing Lok St, Sheung Wan, Hong Kong. This little store on a narrow street advertises home-brewed coffee. The coffee is quite good, but most of the customers (not many) seem to be there for the snacks. Cafe Little has the feel of a family-run place, and the bistro-like setup makes it a good place for activity watching outside.
• Sakura*do Cafe **½ 142 Xinle Lu, Shanghai. This Japanese coffeeshop is set in the ground floor of a nice, pleasant old building in a fashionable neighborhood that attracts mainly foreigners. The drinks are outrageously expensive but quite good — the cappuccino (sometimes) comes with a pastry and a little chocolate. The service is sometimes too slow, but if you have some time to waste it is a good place to hang out for a bit. Keep in mind that they open only around noontime. 2/2008
• Uma Cafe ** 3rd floor, Yinzuo Plaza, Beijing Lu, Guangzhou. On a weekend, Beijing Lu might be one of the busiest streets in the world; it looks like the whole town of Guangzhou, and more, is out there shopping. So finding this half empty coffeeshop tucked away on the upper floor of a little shopping arcade was a welcome respite. Other than that, it is nothing special: it is pretty dark in there, the drinks are expensive, and the coffee is just okay. 1/2008
• Take Five Café *** Pátio de San Lázaro, Macau. Finding this place in the narrow, crooked streets of Macau was a true delight. It is tucked away from the busy part of town, in a peaceful neighborhood of small houses, greenery, and flowers. The espresso, at 10 patacas, is as cheap as you will find anywhere in China and it tastes good. 3/2008

Take Five Café, Macau

Eurasia

• Classic Cafe Pajton ***½ Maršal Tito 85 (Širok Sokak), Bitola, Macedonia. Decorated in a tasteful cross of classic European and Balkan / Ottoman style, serving excellent cappucinos, featuring great service, Pajton is arguably the most pleasant coffeeshop in Macedonia. Ideally located for observing Bitola's nightlife. 9/2006
• Flawless Coffee **½ Rabin Sq (SW corner), Tel Aviv, Israel. This is more of a lunch place serving sandwiches and all, but the coffee is nice and the service is great too: warm and pleasant but not too chatty. Inside there are a couple of tall chairs and tables, good to sit and read if you come alone. The outside seating has views of the nearby square. 1/2007
• Segafreddo *** Dizengoff St (at Frishman), Tel Aviv, Israel. I don't know if this place has a real name other than this popular Italian brand that it serves, but it appears to be better known for its cookies than for the coffee. The two go together very well; the food, on the other hand, is mediocre. Nice patio if you are not bothered by the cigarette smoke. 1/2007
• Cafe Gramofon *** 3 Tünel Meydanı (next to the Tünel funiculary entrance), İstanbul, Turkey. This looks like a popular music venue in the evenings (charging a substantial cover). However during the day it is a beautiful coffeeshop in a city where finding a decent shot of espresso can be a challenge. 1/2007

Cafe Amica, Skopje

Writen by: www.projectamericano.com

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- Delicious fresh coffee
- Robust and quality appearance
- Equipped with a "coffee-is-ready" signal and

descale indicator
- Equipped with a "coffee-is-ready" signal and a

descale indicator
- Coffee of consistent quality: The airpots

maintain the quality of the coffee
- User friendly and low maintenance

RLX-Series Hot Water (Steam) Modules

- Robust and quality appearance
- Equipped with a descale indicator
- User friendly and low maintenance

Novo Series - Filter coffee Machines

- Delicious fresh coffee
- Robust and quality appearance
- Equipped with a "coffee-is-ready" signal and a

descale indicator
- Coffee of consistent quality: The self-regulating

hot plates will re-adjust the temperature

according to the amount of coffee in the

decanter
- User friendly and low maintenance

Matic Series - Filter Coffee Machines

- Delicious fresh coffee
- Simple programming via digital control
- Robust and quality appearance
- Equipped with a "coffee-is-ready" signal and a

descale indicator
- Coffee of consistent quality: The self-regulating

hot plates will re-adjust the temperature

according to the amount of coffee in the

decanter
- User friendly and low maintenance

Hot Water Machine - HWA/HW+

· Hot water dispense on demand
· Large quantities of hot water quickly
· Compact stainless steel appearance
· Boil dry safety mechanism
· Easy operation and maintenance
· Double skinned for optimum insulation
· Manual fill or plumbed in to mains water

supply

Toraja Coffee

www.coffeeseed.com

The history of coffee cultivation in the northern parts of South Sulawesi is covered in mystery. It is not known when the inhabitants started to cultivate coffee and how coffee arrived. It’s only known that coffee was cultivated well before the Colonial period and thus goes back hundreds of years. The most famous part of the coffee area in Sulawesi (previously called Celebes) is Toraja, which is in the center of the coffee production area and located in the highest parts of the Sesean Mountains. The Torajan people are descendants of Indochinese (possibly Cambodian) oceanic traders who crossed the sea to settle in the Sulawesi highlands and take up agriculture. They are a very independent ethnic group which has managed to maintain their true original cultural identity reflected in their language, social manners and religion (called ‘Aluk To Dolo’; The way of the Ancestors). True Toraja Coffee originates from the distance region in the Highland called Toraja in the central of Celebes Island, one of 17,000 islands of Indonesia. True Toraja Coffee is pure Arabica Coffee being harvested from a very dedicated Coffee Plantation that only planted the true Toraja Coffee Tree where the seeds was collected from the “ORIGNAL” Traditional Toraja Coffee Tree.
True Toraja Coffee guaranteed that only selected coffee fruit from our very own plantation roasted by experienced Roast Master where the stringent quality control is implemented just to get the complex aromatic profile into the maximum.
With the limited supply of the harvest each year from our own plantation, we therefore certify each of our coffee bags and make sure that there is no mix coffee goes into our roasting process and therefore only the original coffee that will end up in your perfect cup of coffee.
True Toraja Coffee is a result after years of hard works and dedicated local people combine with international knowledge and experience by the Roast Master and highly precise Roasting Machine that produce these romantic coffee. Toraja's anchestor build their houses, called Tongkonan, in the shape of their original boats. Great craftsmanship and eye for detail is something one notices in these buildings and Torajans are known for these skills which are reflected in the dedicated way they cultivate their coffee crop. Toraja coffee is known for its high body, low acidity, spice, sweetness and very mellow aftertaste. It is grown at altitudes of 1400 to 1900 meters. Until the late 1980’s the entire annual crop from Sulawesi amounted to 600 tons. The newly established Cooperative, ‘Petani Kopi Organik Toraja’, consists of 780 farmers (small-holders) with farms, locally known as ‘gardens’, with an average size of about 1 to 1.5 hectares each. Now and in the past this coffee is and was ‘Organic’ by default. Consequently today coffee is cultivated and harvested the same way it always has been. These farmers now have the opportunity to join with the first certified coffee cooperative in Sulawesi to sell their coffee as Certified Organic (SKAL: NOP/JAS) and thus receive a premium for their work. The Cooperative has additionally obtained Fair Trade and Rainforest Alliance Certifications during the 2007/2008 crop season. The goal of ‘Petani Kopi Organik Toraja’ is to produce the best quality possible and to improve the livelihood of all farmers and their families, both socially and economically. The symbol for the sun, or Bariallo in the Torajan language, represents good health, luck and prosperity. To ensure all three for them and their families, the marking on their jute bags is the Bariallo.
True Toraja Coffee contributes to human imagination and lust for perfection that drives us to make a perfect cup of coffee for you as True Connoisseur and Coffee Lover. Enjoy it!!!!