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A
V 21
N 4
2014
IN THIS ISSUE
T
here's only one word to describe this issue: Roasted. Our annual roasting issue is a yearly
supplement designed to bring together the latest trends, pro les, innovations and interesting
stories from the world of co ee roasters. e following pages do that and more.
In addition to the annual guide (see page 24), there's also a Roasting Equipment roundup (see
page 32) and a Q&A with Hoboken Co ee Roasters (see page 8).
Since roasting has become such a hot topic, we're also expanding our coverage throughout
the year. is issue contains the debut of Ready to Roast (see page 18), a new column designed
to provide in-depth information about an interesting roaster or roasting equipment manufacturer. Going forward Ready to
Roast will alternate with Tea Essentials, a new part of our expanded tea coverage.
For readers who just can't get enough roasting coverage, Ready to Roast will hold you over until the next April issue, which
will once again be packed cover-to-cover with roasting content.
Jeremy Nedelka, Editor
C F
J N,
FROM
THE
EDITOR
FEATURES
24 A R G: S S
e latest roasting trends and in-depth roaster pro les.
By Brenda Porter Rockwell
32 S R
Innovations and increased size de ne the new
crop of roasting equipment.
By Brenda G. Russell
36 O O
Co ee shops are capitalizing on websites and
online ordering.
By Nicholas Upton
42 R U
Airport co ee shops.
By Maura Keller
32
24
C
H.C. V
C C.
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