Monday November 8, 2010

Hello.  It’s been a little over a week since our last parlay, but a small vacation has me feeling refreshed and ready to go.  So, let’s jump right in and get you up to speed on what’s new and exciting at BPS:

 

 

- Recipe Contest!  Let’s start with something fun.  How would you like to win great prizes?  Well, here’s your chance (log in to your Barista Pro Shop online account and read the blog for prize and full details).  Enter your recipe to win and have your recipe featured in our December Recipe Series Email!  Here are the details:

- Sweetbird has landed!  We’ve added Sweetbird Syrups, Tea Concentrates, and Blended SmoothSweetbird logoies to our catalog.  Outside of having some trendy-cool lil’ bird inspired marketing materials, Sweetbird products are: all natural, GMO free, Vegetarian Society Approved, Viva Vegan certified, fair traded, and gluten free….and it tastes mighty fine as well!  Feel free to give us a shout if you’d like more info.

 

- Coffee Fest Seattle Wrap Up.  Seattle lived up to its rainy reputation Halloween weekend!  The 8,000 Coffee Fest attendees were treated to a couple of days of Northwest fall weather and many coffee centric activities.  This year’s show featured numerous new classes and lectures, the aroma challenge, the new world latté art competition (won by Adam McGovern of Sterling Coffee in Portland, OR), costume party throwdowns, and more.  Having attended the last three Coffee Fest Seattle shows, I can say that the energy and enthusiasm of this year’s show was higher.  What was hot at the show?  Slooooowing things doooown.  By that I mean alternative, single cup brewing apparatus booths were big draws.  I saw many a roaster offering pour over, siphon, clever, etc. – some were offering multiple options in a single booth (no wonder the aisles were crowded).  The continuously growing trend toward all things natural, eco, ‘green’, etc. was evident by the numerous booths devoted to that segment.  All in all, it was a great show and I hope that the positive energy surrounding it is a good sign of things to come for the specialty coffee industry.

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