Quality Coffee Certification Program
New program to debut at CAMA
By Gerry Wiebe
Since the merge of the Ontario Coffee and Vending Service Association
and CAMA, your directors have been working hard to make CAMA a stronger
voice for both vending and office coffee operators throughout Canada.
Since the merge of the Ontario Coffee and Vending Service Association and CAMA, your directors have been working hard to make CAMA a stronger voice for both vending and office coffee operators throughout Canada.
Office coffee operators and suppliers in Canada now have a national association and vision to help promote their business and look after their combined interests. CAMA’s plan to be “the voice” for this group includes many new and exciting initiatives, starting with the introduction of the Quality Coffee Certification Program.
This successful and popular program was launched in 2000 by the National Automatic Merchandising Association and since that inaugural session over 800 owners and operators has graduated.
CAMA is pleased to announce that an agreement with the NAMA will bring QCCP, sponsored by Reunion Island Coffee, to the CAMA expo in May 2009.
Operators in Canada and the United States face challenging times in today’s market place. One industry that is skyrocketing is coffee service and quality coffee.
According to Automatic Merchandiser’s “State of the Coffee Industry” report, coffee service is entering its fourth consecutive year of increased revenue. In 2007/2008 OCS sales surpassed the four billion dollar mark for the first time.
Any operator that is involved in coffee service should plan to attend QCCP on May 8, in Hamilton, Ont. QCCP educates coffee service providers about what it takes to brew a quality cup of coffee and how the slightest change in temperature, grind or extraction time can impact the quality of that cup of coffee.
The session is lead by Mike Tompkins, a 16-year veteran of the coffee industry. Tompkins was instrumental in the development of the Café 98 thermal brewing equipment. For several years he was a member of the management team at NEWCO Enterprises. Tompkins has led the QCCP sessions since 2000 and plays a key role in the design of the material for QCCP.
QCCP starts with a review of the history of coffee, we look at different varieties of beans and how roasting enhances the beans characteristics. Participants will taste different blends and single origin coffees from growing regions around the world and attempt to detect the often subtle nuances each one has.
Attendees will taste first-hand the effect water has on coffees overall taste and body.
The knowledge gained in this session will help you become the coffee expert to your customer and differentiate you from your competitors.
For more information and to register go to www.vending-cama.com, e-mail firstname.lastname@example.org or telephone 905-826-7695 and either Sarah Mackie or Marie Saint-Ivany will be happy to assist you.