HBM 131 1st Edition Lecture 14Outline of Last Lecture:I. Beverage IndustryII. Serving Alcohol: Safety and ControlIII. Keg Size Outline of Current Lecture:I. Boyd’s Coffee II. Cupping and Quality Current Lecture:I. Boyd’s Coffee Representative SpeechA. 114 year old family business1. Out of Portland Oregon-“Fuel not Fashion”- motto2. Privately held3. 5 Family members hold key jobs in companyB. Regular coffee1. 18 blends2. 6 rainforest alliance certified 3. 4 certified organic C. Q grader certified coffeeD. NY, New Orleans, and San Fran biggest parts for shipped coffeeE. 100 Million people work in coffee business 1. 1,400,000 cups consumed a day2. One coffee tree produces 11b coffee a year3. 3 main coffee growing areas:-Africa, the Americas, AsiaII. Cupping and Quality A. 7 Steps to excellent brewed coffee1. Equipment2. Water3. Temperature4. Grind and time5. Formula6. FreshnessB. Brazil- 40% coffee growers 1. Drought so coffee is more expensive2. Top 2 trade commodities are oil and
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