Summer Iced Coffee Recipes: Cooling Off With Creative Caffeine Concoctions! Food, Wine, & Dining, Seasonal & Current Events
By Sandra Stelmach Published: August 03 2013
Take a break from your average cups of coffee and get a rush with these cool iced coffees.
For many of us, the first thing we do when we get up from our comfy beds is make ourselves a cup of coffee. Coffee is the source of our energy for those muggy mornings. According to WebMD, an average 8 oz. cup of coffee will have about 100 milligrams of caffeine (depending on how the coffee is brewed) which helps us to start our day and gives us the boost we need to continue pushing on through.
Coffee is much more than just a caffeine source to help keep us awake - it also has a social aspect to it. Most of the time, we serve a cup of coffee with dessert when guests come over, or we grab a cup of coffee when we run into someone we have not seen for a while. It is the perfect way to pass time with friends or coworkers in the office.
With a wide variety of preparation styles such as cappuccino, macchiato, latte, and espresso to expansive choices in flavor including Colombian, dark roast, and Sumatra to coffee flavors such as vanilla, caramel, chocolate, hazelnut and many more, coffee is an art in itself with numerous variations.
There are plenty of coffee shops all around Long Island that make it hard to resist grabbing a cup while on the go. However, buying a coffee pot to treat yourself to a cup in the afternoon at the office will sure get you a lot more than a bang for your buck. Not only will it be cheaper but it may make the office more social. Summer is here and hot brewed coffee is not always pleasant with the beaming sun in the sweltering summer.
We’ve put together for you some quick and easy iced coffee recipes without having to go to the coffee shop and that will entertain your guests. But, these aren’t your average morning cup of Joe. Just adding a little a twist to your basic coffee routine is sure to make your head spin head over heels for coffee.
For all you coffee addicts and lovers, we got some sweet and cool coffee recipes for this summer that are sure to help you can chill out without breaking the bank with LongIsland.com’s 2013 Summer Iced Coffee Recipes!
1. Cappuccino Cooler
Refresh yourself on a hot day with this simple pick me up mix for the late evening or early in the morning.
For 4 servings (6 oz), prepare:
1 1/2 cups coffee (cold)
1 1/2 cups chocolate ice cream
1/4 cup chocolate syrup
crushed ice
whipped cream
Directions:
Brew 1 ½ cups of coffee and chill. When coffee becomes cold, mix the coffee, chocolate ice cream and syrup in a blender until the mix becomes smooth. Then, you can either blend ice in the blender with the mix or pour the mix into glasses filled with crushed ice. Put whip cream on top. Serve!
2. Caffe Mocha
This delightful blend of chocolate and cappuccino coffee is sure to satisfy both cravings without even having to brew any coffee!
For two servings, prepare:
1-1/2 cups milk
12 ice cubes
2 tablespoons white sugar
2 teaspoons instant coffee granules
2 teaspoons cocoa powder (or more to taste)
1 teaspoon vanilla extract (or more to taste)
2 tablespoons chocolate syrup
whipped cream
Directions:
In a blender, mix the milk, sugar, cocoa, vanilla, and coffee granules with ice and blend until smooth. Take a glass and pour chocolate syrup around the inside of the glass. Pour in the coffee mix and top it off with whipped cream. Serve!
3. Coffee Cooler
This low-calorie coffee milkshake is a great way to get rid of that leftover coffee in the pot and can sure pack a punch with the banana.
For two servings, you will need:
2/3 cup strong brewed coffee, room temperature
2/3 cup skim milk
3/8 (.55 ounce) package hot cocoa mix
2 teaspoons white sugar
3/8 banana (cut into chunks)
1/4 teaspoon vanilla extract
3-1/4 ice cubes
Directions:
Mix the coffee, milk, hot cocoa mix, sugar, banana, vanilla extract and ice in a blender until the mix becomes smooth and foamy. Serve!
4. Coffee Smoothie
Smoother than your average cup of coffee, but not quite smooth enough to be a smoothie - this hybrid concoction offers the best of both worlds by adding a taste of dessert to your morning routine!
For two servings, you will need:
1 cup coffee (cold)
1/2 cup milk
1 cup chocolate ice cream
2 tablespoons cinnamon
1/2 cup ice cubes
Directions:
In a blender, combine the coffee, milk, chocolate ice cream, cinnamon and ice and keep blending until the mixture becomes smooth. Serve!
5. Brown-sugar & Caramel Iced Latte
Hit two birds with one stone by satisfying that sweet tooth and sugar and caffeine craving with this iced summer delight.
For two servings, prepare:
2 tablespoons brown sugar
1/2 cup half-and-half
2 tablespoons caramel topping
1-1/2 cups brewed coffee (hot)
Directions:
Stir brown sugar into half-and-half until dissolved. Whip with a small whisk. In a mug or glass, pour the coffee and stir in caramel. Pour the whipped half-and-half into the coffee. Serve!
After Dinner Coffee Delight!
Gingerbread Coffee recipe
Some summer days are not always hot like other days, so
Not everyone is a fan of iced coffees and prefer to stick to the standard hot and steaming coffee. So, we put this
For two servings, you will need:
2 tablespoons and 2 teaspoons molasses
1 tablespoon and 1 teaspoon brown sugar
1/8 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 cups hot brewed coffee
1/3 cup half-and-half cream
1/4 teaspoon ground cloves
1/2 cup sweetened whipped cream
Directions:
Using a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until it is well blended. Then refrigerate while covered for roughly 10 minutes. Add about ¼ cup of coffee to each cup (depending on number of servings you are making) and stir in about a tablespoon of the chilled mixture until it dissolves. Then, fill the cups with coffee with an inch left from the top of the cup. Stir in the half and half to the taste. Top it off with whipped cream and some cloves. Serve!
All these can be personalized to your preference - feel free to add your own twists and preferences to suit your palate and to spice these up more!
Let us know what you think of these summer iced coffee recipes and share some of your own on our Long Island Summer Drinks Discussion Forum!
Aerosmith Drummer Joey Kramer Bringing His Coffee Brand To Connecticut Stores
July 24, 2013|
By SAMEEA KAMAL, The Hartford Courant
There's nothing like the sweet emotion that comes with a good cup of coffee.
Joey Kramer, drummer of the classic rock-and-roll band Aerosmith, is bringing his online-only coffee line, Rockin' and Roastin', into stores throughout the northeast, available in mid-August at Connecticut's 30 Big Y stores, seven Geissler's Supermarkets and Bozzuto's in Cheshire.
A coffee aficionado himself, the rock-and-roll star started the company in April 2012 and after selling it online-only for a year, partnered with Comfort Foods in May 2013 to get the coffee into stores. Moving into brick-and-mortar stores allows him more interaction with people, which he enjoys, he said.
"Dealing with the supermarkets, it's kind of fun for me because I really dig working in a team," Kramer said in an interview Wednesday.
Kramer, who has been a coffee lover since he was young, said he's had a passion for getting into the business for about five years, and now that the band is touring a little less, he has time to pursue it.
"It's not something I as a celebrity am just putting my name on, just to make money," he said. "I'm the CEO of the company. I'm 100 percent hands-on all the time."
Before he started his own line of coffee, Kramer's go-to coffee was Nespresso.
"I like something that's very robust, I like my coffee very strong," he said. "The places I like to drink coffee, the coffee is from is Sumatra, Guatemala and Ethiopia and those are the three places we're sourcing our beans."
Kramer is working on the launch in the northeast while on a three-week break from Aerosmith's world tour.
And while his involved role in the company makes his schedule very busy, Kramer's got his four cups of coffee throughout the day to keep him going.
"I think [Rockin' and Roastin'] is very smooth, which is the way coffee should be," he said. "We're bringing it for public consumption at a very reasonable price because I don't think people should be gouged for gourmet coffee."
At Geissler's, Rockin' & Roastin' will sell for $7.99-$8.99 per 12-ounce bag.
The trio of small-batch brews includes two Dark roasts from Sumatra and Ethiopia, and one Dark-Medium hailing from Guatemala. Prices are still to be determined at Bozzuto's and Big Y.
"At Big Y, we are always on the lookout for cutting-edge, top quality brands," Bill Eichorn, Big Y's Grocery Category Manager, said in a statement. "When we tasted Joey's coffee, we knew it would be a chart-topper and were ready to jump on board."
And for those who know Kramer for his animated drum solo performances that involve drumming with his arms, legs and even his forehead, you can rest assured his coffee will give you just as much of a kick.
Like fine wines, gourmet coffee blends all the rage with customers who like to know where their food comes from
By JIM HADDADIN
Source: The Telegraph
Of many coffee growing regions in Costa Rica, Tarrazu is situated at the highest altitude, which yields more dense beans. King David’s Costa Rica Tarrazu is sourced from a single estate in the Tarrazu region. It tastes light and citrusy, with fruit flavors and a decent body.
The beans for this coffee come from Finca Santa Isabel, a 2,220-acre farm in the south of Guatemala. The beans undergo a very light roast to showcase the natural flavor, which is distinct compared to other Guatemalan coffees. It has a red wine aroma and fruity, sparkling raspberry taste, with a light body and sweet lemon finish.
Sourced from the Konga growing zone in Ethiopia, these coffee beans are “dry-processed,” meaning they are left to dry inside the fruit. This imparts a strong berry flavor, highlighted by a light roast.
Mark Small swept his hand across a sea of churning beans, shipped approximately 9,100 miles from Papua New Guinea and roasted fresh for customers of a small coffee shop on Route 101A.
Nearby, about 24 pounds of Sumatra green beans were spinning slowly in a drum, being heated by infrared burners and undergoing around 600 chemical reactions to transform into another perfect pile of crackling, brown coffee beans.
It’s a process that plays out a few dozen times a week at A&E Coffee Roastery & Tea in Amherst, which roasts as much as 1,000 pounds of coffee beans in a typical week. The small batches are prepared each morning and sold inside A&E’s small cafe. They’re also delivered around the region to individuals and wholesale buyers.
While independent coffee roasters like A&E were once hard to find, the Nashua area is now home to at least half a dozen businesses that specialize in producing small batches of fresh, premium-quality coffee.
Some coffee drinkers still prefer a regular cup of joe from a clogged drive through, but coffee connoisseurs in southern New Hampshire now have their pick of some of the most exotic coffees in the world, freshly roasted and brewed.
“I think it’s a great time for people who enjoy coffee,” said Small, who has been roasting coffee for A&E for about two years. “There’s a lot more options out there, and there’s room for everybody.”
Like fine wines, coffee beans have inherent flavors that are influenced by factors like growing altitude, rainfall and soil composition. Small says coffee roasters aim to enhance those flavors by adjusting the time it takes to roast a batch of raw coffee beans, the temperatures the beans reach and the airflow within the coffee roasting equipment.
Aficionados like Small say having precise control over these factors can produce a much higher-quality product than the typical can of coffee that’s available at the supermarket.
And like any food product, coffee can begin to turn stale the longer it sits around. While a supermarket product might have been roasted months earlier, small-batch coffee roasters churn out fresh bags of java each week.
“Like bread, it’s good when it’s fresh,” said Sam Brest, owner of King David Coffee Roasters in Nashua. “Once you roast, the clock is ticking. Depending on how picky you are about your coffee, that timeline may be different.”
Brest has been in the roasting business for 13 years, and he currently operates out of a renovated mill building at 48 Bridge St. He said independent roasters have the ability to buy some of the highest-quality coffee beans on the market, unlike mass-market coffee producers. And these days, many coffee drinkers value the distinction, he said.
“Some consumers really do have a lot of knowledge,” Brest said. “They know what they’re looking for. … Other people don’t, and I educate them. I talk to them about the different coffees. I give them something to try.”
Brest buys only “specialty-grade” coffee beans from his distributor, meaning they’re listed as being in the top 6 percent of the coffee crop. His beans arrive in 154-pound sacks from 12 countries, each with their own distinctive characteristics.
One of King David’s roasts is made from Tanzanian “peaberries” – coffee beans that did not split open inside the fruit, imparting a more intense flavor.
Others are notable for the way they’re processed. For example, one Costa Rican coffee on his shelf undergoes a “Swiss water process” to be stripped of caffeine. It’s 100 percent chemical free and uses charcoal filters to process the beans.
With packaging equipment onsite, Brest has developed between 150 and 200 wholesale accounts in about 20 states. Most are linked with Brest’s other brand, Cohas Coffee, which specializes in specialty maple-flavored coffees.
King David is also open to walk-in customers, and Brest ships small orders to individuals and organizations who order by the pound on his website.
After learning the ropes of coffee roasting, Brest now takes the most delight in the subtle characteristics of his lighter roasts.
“The lighter roasts have more flavor than the darker roasts – the light or medium roasts,” he said. “When it’s darker, it’ll taste stronger, but you lose those citrus notes, for example. They go away. [When] you’re roasting darker, the sugars begin to caramelize, and they get a little sweet and a little chocolatey, depending on where the coffee’s coming from … but you lose all those subtle notes, which I personally enjoy.”
Other roasters, like A&E, have established a business model that capitalizes on inviting customers into a cafe setting to taste their products. A&E hosts tasting nights and highlights a product line that is all organic, and mostly Fair Trade-certified.
A&E has been in business for more than 10 years. It buys coffee beans from 16 points of origin and produces its own espresso blends and coffee roasts. For each batch, roasters jot down the time and temperature at various points to track how the flavor is influenced.
These days, many customers who walk into the shop are already well-versed in the nuances of each variety, and they know what they’re looking for, Small said. And many bring the same mind set to coffee as they do to food — they’re interested in where it comes from and how it’s made. The audience overlaps with the farm-to-table movement, he said.
“Coffee is almost the same way,” he said.
Steven B. Ruddock, of Riverwalk Roasters Cafe and Coffee House, agreed. He said the Nashua business has started providing information about the individual farms where coffee beans originate on its Facebook page. The page keeps the business in contact with about 1,100 people.
“I’d say about 10 percent of our customers are interested to that extent,” he said. “They’re like wine drinkers.”
Riverwalk also promotes organic and Fair Trade products, an asset that has helped the business curry favor with many local church groups who buy coffee in bulk.
But Riverwalk is staying more focused on its food service business than on developing wholesale accounts and online sales. It recently added beer and wine to the menu, and Riverwalk is scaling up entertainment, like live music.
The components help create an atmosphere that counters the drive-through experience at Dunkin’ Donuts and Starbucks, Ruddock said.
“It’s a new model we’ve created, we think,” he said.
Riverwalk roasts about 120 pounds of coffee every four days. The wholesale price of raw coffee beans has dropped significantly in the last few years, allowing them to experiment with unusual varieties from smaller farms. And customers can appreciate the difference.
“It’s amazing,” Ruddock said. “It seems to me that your average customer who just knows they like their morning coffee is becoming more discerning.”
Barry Goldman, the owner of Coffee Coffee in Salem, says he’s also seen an increase in the market for specialty coffee since he began roasting independently in 1966.
His new coffeehouse opened about 18 months ago. The eatery offers more than 40 varieties of small-batch coffee, all of which are organic and sourced directly from small farms.
“My business has increased every single month that we’ve been here,” Goldman said.
Jim Haddadin can be reached at 594-6589 or jhaddadin@nashua telegraph.com.
Source: The Telegraph
Of many coffee growing regions in Costa Rica, Tarrazu is situated at the highest altitude, which yields more dense beans. King David’s Costa Rica Tarrazu is sourced from a single estate in the Tarrazu region. It tastes light and citrusy, with fruit flavors and a decent body.
The beans for this coffee come from Finca Santa Isabel, a 2,220-acre farm in the south of Guatemala. The beans undergo a very light roast to showcase the natural flavor, which is distinct compared to other Guatemalan coffees. It has a red wine aroma and fruity, sparkling raspberry taste, with a light body and sweet lemon finish.
Sourced from the Konga growing zone in Ethiopia, these coffee beans are “dry-processed,” meaning they are left to dry inside the fruit. This imparts a strong berry flavor, highlighted by a light roast.
Mark Small swept his hand across a sea of churning beans, shipped approximately 9,100 miles from Papua New Guinea and roasted fresh for customers of a small coffee shop on Route 101A.
Nearby, about 24 pounds of Sumatra green beans were spinning slowly in a drum, being heated by infrared burners and undergoing around 600 chemical reactions to transform into another perfect pile of crackling, brown coffee beans.
It’s a process that plays out a few dozen times a week at A&E Coffee Roastery & Tea in Amherst, which roasts as much as 1,000 pounds of coffee beans in a typical week. The small batches are prepared each morning and sold inside A&E’s small cafe. They’re also delivered around the region to individuals and wholesale buyers.
While independent coffee roasters like A&E were once hard to find, the Nashua area is now home to at least half a dozen businesses that specialize in producing small batches of fresh, premium-quality coffee.
Some coffee drinkers still prefer a regular cup of joe from a clogged drive through, but coffee connoisseurs in southern New Hampshire now have their pick of some of the most exotic coffees in the world, freshly roasted and brewed.
“I think it’s a great time for people who enjoy coffee,” said Small, who has been roasting coffee for A&E for about two years. “There’s a lot more options out there, and there’s room for everybody.”
Like fine wines, coffee beans have inherent flavors that are influenced by factors like growing altitude, rainfall and soil composition. Small says coffee roasters aim to enhance those flavors by adjusting the time it takes to roast a batch of raw coffee beans, the temperatures the beans reach and the airflow within the coffee roasting equipment.
Aficionados like Small say having precise control over these factors can produce a much higher-quality product than the typical can of coffee that’s available at the supermarket.
And like any food product, coffee can begin to turn stale the longer it sits around. While a supermarket product might have been roasted months earlier, small-batch coffee roasters churn out fresh bags of java each week.
“Like bread, it’s good when it’s fresh,” said Sam Brest, owner of King David Coffee Roasters in Nashua. “Once you roast, the clock is ticking. Depending on how picky you are about your coffee, that timeline may be different.”
Brest has been in the roasting business for 13 years, and he currently operates out of a renovated mill building at 48 Bridge St. He said independent roasters have the ability to buy some of the highest-quality coffee beans on the market, unlike mass-market coffee producers. And these days, many coffee drinkers value the distinction, he said.
“Some consumers really do have a lot of knowledge,” Brest said. “They know what they’re looking for. … Other people don’t, and I educate them. I talk to them about the different coffees. I give them something to try.”
Brest buys only “specialty-grade” coffee beans from his distributor, meaning they’re listed as being in the top 6 percent of the coffee crop. His beans arrive in 154-pound sacks from 12 countries, each with their own distinctive characteristics.
One of King David’s roasts is made from Tanzanian “peaberries” – coffee beans that did not split open inside the fruit, imparting a more intense flavor.
Others are notable for the way they’re processed. For example, one Costa Rican coffee on his shelf undergoes a “Swiss water process” to be stripped of caffeine. It’s 100 percent chemical free and uses charcoal filters to process the beans.
With packaging equipment onsite, Brest has developed between 150 and 200 wholesale accounts in about 20 states. Most are linked with Brest’s other brand, Cohas Coffee, which specializes in specialty maple-flavored coffees.
King David is also open to walk-in customers, and Brest ships small orders to individuals and organizations who order by the pound on his website.
After learning the ropes of coffee roasting, Brest now takes the most delight in the subtle characteristics of his lighter roasts.
“The lighter roasts have more flavor than the darker roasts – the light or medium roasts,” he said. “When it’s darker, it’ll taste stronger, but you lose those citrus notes, for example. They go away. [When] you’re roasting darker, the sugars begin to caramelize, and they get a little sweet and a little chocolatey, depending on where the coffee’s coming from … but you lose all those subtle notes, which I personally enjoy.”
Other roasters, like A&E, have established a business model that capitalizes on inviting customers into a cafe setting to taste their products. A&E hosts tasting nights and highlights a product line that is all organic, and mostly Fair Trade-certified.
A&E has been in business for more than 10 years. It buys coffee beans from 16 points of origin and produces its own espresso blends and coffee roasts. For each batch, roasters jot down the time and temperature at various points to track how the flavor is influenced.
These days, many customers who walk into the shop are already well-versed in the nuances of each variety, and they know what they’re looking for, Small said. And many bring the same mind set to coffee as they do to food — they’re interested in where it comes from and how it’s made. The audience overlaps with the farm-to-table movement, he said.
“Coffee is almost the same way,” he said.
Steven B. Ruddock, of Riverwalk Roasters Cafe and Coffee House, agreed. He said the Nashua business has started providing information about the individual farms where coffee beans originate on its Facebook page. The page keeps the business in contact with about 1,100 people.
“I’d say about 10 percent of our customers are interested to that extent,” he said. “They’re like wine drinkers.”
Riverwalk also promotes organic and Fair Trade products, an asset that has helped the business curry favor with many local church groups who buy coffee in bulk.
But Riverwalk is staying more focused on its food service business than on developing wholesale accounts and online sales. It recently added beer and wine to the menu, and Riverwalk is scaling up entertainment, like live music.
The components help create an atmosphere that counters the drive-through experience at Dunkin’ Donuts and Starbucks, Ruddock said.
“It’s a new model we’ve created, we think,” he said.
Riverwalk roasts about 120 pounds of coffee every four days. The wholesale price of raw coffee beans has dropped significantly in the last few years, allowing them to experiment with unusual varieties from smaller farms. And customers can appreciate the difference.
“It’s amazing,” Ruddock said. “It seems to me that your average customer who just knows they like their morning coffee is becoming more discerning.”
Barry Goldman, the owner of Coffee Coffee in Salem, says he’s also seen an increase in the market for specialty coffee since he began roasting independently in 1966.
His new coffeehouse opened about 18 months ago. The eatery offers more than 40 varieties of small-batch coffee, all of which are organic and sourced directly from small farms.
“My business has increased every single month that we’ve been here,” Goldman said.
Jim Haddadin can be reached at 594-6589 or jhaddadin@nashua telegraph.com.
Coffee Exports From Indonesia’s Sumatra Surge to Four-Year High By Yoga Rusmana - Aug 1, 2013 3:08 PM GMT+0700
Source: Bloomberg
Coffee shipments from Indonesia, the third-largest producer of the robusta variety used by Nestle SA (NESN) in instant drinks, jumped in July to a four-year high after prices surged and farmers sold beans before a festival.
Exports from southern Sumatra’s provinces of Lampung, Bengkulu and South Sumatra climbed 378 percent to 55,709 metric tons from 11,648 tons in June, the Lampung trade and industry office said in a statement today. That’s the highest since 57,282 tons sold in June 2009 and compares with 21,685 tons shipped in July 2012. The provinces account for about 75 percent of the country’s supplies that include beans and instant coffee.
Robusta futures rallied in London from a 32-month low in June as farmers in Vietnam, the top grower, held beans to boost prices, while wetter-than-usual weather in Indonesia slowed deliveries and delayed harvesting by a month to May. Prices advanced 6.5 percent in July, the most since May 2012.
“Farmers released fresh beans from the harvest after prices gained,” said Mochtar Luthfie, head of research and development at Lampung chapter of the Association of Indonesian Coffee Exporters and Industry. Growers also needed money for the Muslim festival of Eid al-Fitr next week, he said.
Robusta futures climbed 9.9 percent to $1,873 a ton on the NYSE Liffe from $1,704 on June 14, the lowest level since October 2010.
Farmers boosted sales before rains hurt the bean quality and prices start to decline, Moelyono Soesilo, purchasing and marketing manager at PT Taman Delta Indonesia, said in a mobile-phone text message.
Shipments from Indonesia will probably plunge 19 percent to 6 million bags (360,000 tons) this year because of the higher-than-usual rainfall, according to a Bloomberg survey published July 29. That’s the biggest drop since at least 2007, according to data from the Central Statistics Agency.
Output may slide to 9.58 million bags from 11.04 million, the median of eight shipper estimates showed. Exporters are offering beans for August delivery at $100 a ton above prices on NYSE Liffe, down from $150 to $180 in early July, the median of estimates from four exporters showed.
To contact the reporter on this story: Yoga Rusmana in Jakarta at yrusmana@bloomberg.net
To contact the editor responsible for this story: James Poole at jpoole4@bloomberg.net
Coffee shipments from Indonesia, the third-largest producer of the robusta variety used by Nestle SA (NESN) in instant drinks, jumped in July to a four-year high after prices surged and farmers sold beans before a festival.
Exports from southern Sumatra’s provinces of Lampung, Bengkulu and South Sumatra climbed 378 percent to 55,709 metric tons from 11,648 tons in June, the Lampung trade and industry office said in a statement today. That’s the highest since 57,282 tons sold in June 2009 and compares with 21,685 tons shipped in July 2012. The provinces account for about 75 percent of the country’s supplies that include beans and instant coffee.
Robusta futures rallied in London from a 32-month low in June as farmers in Vietnam, the top grower, held beans to boost prices, while wetter-than-usual weather in Indonesia slowed deliveries and delayed harvesting by a month to May. Prices advanced 6.5 percent in July, the most since May 2012.
“Farmers released fresh beans from the harvest after prices gained,” said Mochtar Luthfie, head of research and development at Lampung chapter of the Association of Indonesian Coffee Exporters and Industry. Growers also needed money for the Muslim festival of Eid al-Fitr next week, he said.
Robusta futures climbed 9.9 percent to $1,873 a ton on the NYSE Liffe from $1,704 on June 14, the lowest level since October 2010.
Farmers boosted sales before rains hurt the bean quality and prices start to decline, Moelyono Soesilo, purchasing and marketing manager at PT Taman Delta Indonesia, said in a mobile-phone text message.
Shipments from Indonesia will probably plunge 19 percent to 6 million bags (360,000 tons) this year because of the higher-than-usual rainfall, according to a Bloomberg survey published July 29. That’s the biggest drop since at least 2007, according to data from the Central Statistics Agency.
Output may slide to 9.58 million bags from 11.04 million, the median of eight shipper estimates showed. Exporters are offering beans for August delivery at $100 a ton above prices on NYSE Liffe, down from $150 to $180 in early July, the median of estimates from four exporters showed.
To contact the reporter on this story: Yoga Rusmana in Jakarta at yrusmana@bloomberg.net
To contact the editor responsible for this story: James Poole at jpoole4@bloomberg.net
North Sumatra Coffee Heaven - From Sipirok to Parapat
NORTH SUMATRA COFFEE HEAVEN
July 2013, I travelled from Padang to Samosir (Toba). Upon entering the North Sumatra province, I could see green coffee plantations, and even more along the way from Sipirok to Parapat ... that was a coffee heaven !
At Parapat, by the ferry terminal crossing to Samosir, there is a market where you can buy Sidikalang coffee. If you don't speak Bahasa Indonesia, and want to buy coffe there, just ask "kopi asli Sumatra" (original Sumatra coffee), and the old lady selling groceries and vegetables there will tell you, "Sidikalang !" ... buy a kilo or two ... I bought 500gr for IDR 25,000.- (cheap !!!) ... that was mighty delicious ... traditionally roasted ... beats Starbuck's ... HORAS !!!
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NORTH SUMATRA COFFEE PLANTATION (From Sipirok to Parapat)
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| When I took this photo, the coffee trees were grown by someone's house ... and as I neared the trees to take a better picture ... suddenly a dog barked from below the trees ... scared the h*** out of me |
A complete story of Padang - Mentawai - Padang - Samosir journey will be posted soon at my other blog, INFINITI ADVENTURES OFFICIAL BLOG. Check-out if interested to travel there, I am a travel agent as well :) OR contact me by email: info@infiniti-adventures.com.
Indonesia’s Coffee Deliveries Seen by Volcafe Jumping After Eid
Source: Bloomberg
Coffee deliveries from farms in Indonesia, the world’s third-biggest robusta grower, jumped this week as activity returned after the Muslim holiday of Eid, according to Volcafe, a unit of commodities trader ED&F Man Holdings Ltd.
Bean arrivals were about 13,000 to 14,000 metric tons this week, the Winterthur, Switzerland-based trader said in a report e-mailed today. That compares with 2,500 to 3,000 tons a week earlier. Indonesia is harvesting its 2013-14 crop that started in April and production will fall 12 percent to 9.2 million bags, the U.S. Department of Agriculture estimates. A bag of coffee weighs 132 pounds. Eid is the festival that marks the end of the fasting month of Ramadan.
“Local activities slowly restarted after the Ramadan celebrations,” Volcafe said. The local industry is “actively buying again,” with prices at 19,250 rupiah ($1.85) a kilogram (2.2 pounds) to 20,500 rupiah a kilogram.
Buyers of coffee from Indonesia for shipment in September and October were paying a premium of $120 a ton over the futures on the NYSE Liffe exchange in London, according to Volcafe. That compares with $110 a ton last week.
Indonesia’s coffee shipments climbed 74 percent to 194,781 tons in the January to July period, Volcafe said. Exports in July amounted to 48,525 tons, compared with 39,832 tons a year earlier.
In Vietnam, the world’s leading robusta producer, local prices are still “expensive” and farmers are holding back beans before the start of the 2013-14 season, according to the report.
Premium
Vietnamese beans for shipment in September and October were at a premium, or differential, of $90 a ton to the exchange price, data from the trader showed. That’s unchanged from last week. Differentials refer to a discount or a premium paid to obtain physical coffee in relation to futures prices.
“Everyone is watching and waiting for the new crop, expecting differentials to weaken further to negative levels versus Liffe,” Volcafe said. “Although there is decent interest for new crop, levels are still too far apart.”
Robusta coffee for delivery in November was 0.8 percent lower at $1,902 a ton by 3:17 p.m. in London.
To contact the reporter on this story: Isis Almeida in London at ialmeida3@bloomberg.net
To contact the editor responsible for this story: Claudia Carpenter at ccarpenter2@bloomberg.net
Coffee deliveries from farms in Indonesia, the world’s third-biggest robusta grower, jumped this week as activity returned after the Muslim holiday of Eid, according to Volcafe, a unit of commodities trader ED&F Man Holdings Ltd.
Bean arrivals were about 13,000 to 14,000 metric tons this week, the Winterthur, Switzerland-based trader said in a report e-mailed today. That compares with 2,500 to 3,000 tons a week earlier. Indonesia is harvesting its 2013-14 crop that started in April and production will fall 12 percent to 9.2 million bags, the U.S. Department of Agriculture estimates. A bag of coffee weighs 132 pounds. Eid is the festival that marks the end of the fasting month of Ramadan.
“Local activities slowly restarted after the Ramadan celebrations,” Volcafe said. The local industry is “actively buying again,” with prices at 19,250 rupiah ($1.85) a kilogram (2.2 pounds) to 20,500 rupiah a kilogram.
Buyers of coffee from Indonesia for shipment in September and October were paying a premium of $120 a ton over the futures on the NYSE Liffe exchange in London, according to Volcafe. That compares with $110 a ton last week.
Indonesia’s coffee shipments climbed 74 percent to 194,781 tons in the January to July period, Volcafe said. Exports in July amounted to 48,525 tons, compared with 39,832 tons a year earlier.
In Vietnam, the world’s leading robusta producer, local prices are still “expensive” and farmers are holding back beans before the start of the 2013-14 season, according to the report.
Premium
Vietnamese beans for shipment in September and October were at a premium, or differential, of $90 a ton to the exchange price, data from the trader showed. That’s unchanged from last week. Differentials refer to a discount or a premium paid to obtain physical coffee in relation to futures prices.
“Everyone is watching and waiting for the new crop, expecting differentials to weaken further to negative levels versus Liffe,” Volcafe said. “Although there is decent interest for new crop, levels are still too far apart.”
Robusta coffee for delivery in November was 0.8 percent lower at $1,902 a ton by 3:17 p.m. in London.
To contact the reporter on this story: Isis Almeida in London at ialmeida3@bloomberg.net
To contact the editor responsible for this story: Claudia Carpenter at ccarpenter2@bloomberg.net
Sail Komodo 2013 Yacht Rally opens
Sail Komodo 2013 Yacht Rally opens
KUPANG - The 2013 Yacht Rally, a center-piece of Sail Komodo 2013, was opened on August 4 by the Coordinating Minister for People's Welfare and Chairman, Steering Committee of Sail Komodo, Agung Laksono, accompanied by the Minister of Marine Affairs and Fisheries, the Minister of Tourism and Creative Economy, the Minister of Communications, the Minister for Housing, and the Governor of East Nusa Tenggara on Koapan Beach, Kupang, East Nusa Tenggara (NTT).
Agung said that Sail Komodo 2013 reflected maritime development and maritime tourism, and was promoting NTT as a main destination for world tourism and a sailing route for cruise ships and yachts bound for Indonesian waters. The Yacht Rally, he said, was a core activity of Sail Komodo 2013, and cements Kupang as the southern gate entry point to Indonesian waters.
In its effort to develop regional tourism, the Yacht Rally is very important as it is in line with the MP3EI concept (Master Plan for the Acceleration of Indonesian Economic Development) for Corridor V, spanning Bali, West Nusa Tenggara and East Nusa Tenggara, said Agung.
Minister of Marine Affairs and Fisheries Sharif C. Sutardjo added that Sail Komodo 2013 was expected to establish NTT and the surrounding region as a national and international tourist destination, and make it a Best Sailing Passage, given the region's huge potential. In addition, Sail Komodo 2013 would showcase marine and fisheries sectors in NTT as a major livelihood in the area, while respecting sustainable regional development.
106 yachts from 26 countries have entered Indonesian waters for this years Sail Komodo. 87 yachts entered through Kupang, while the rest entered through Sangihe in North Sulawesi province, Saumlaki in Maluku Tenggara Barat regency, and Tarakan in East Kalimantan province. In the next three to four months, the yachts will be welcomed by 21 regencies and municipalities, while enjoying the exotic attractions of NTT, and improving local economies in the area along the way, said Sharif.
"There are several points that become our concern; the readiness of the anchoring locations; the readiness of customs, immigration, quarantine, port officials; the readiness of infrastructure and festivities in the destination areas; and the readiness of the flag off event in Kupang," Sharif explained.
This year's Yacht Rally is officially organized by Sail Indonesia, Back to Down Under Rally and Darwin Ambon Yacht Race. The Yacht Rally organizers will further showcase participating yachts in the Sailing Pass event which ends on September 14 in Labuan Bajo, West Manggarai, NTT, with the attendance of the President of Republic of Indonesia.
KUPANG - The 2013 Yacht Rally, a center-piece of Sail Komodo 2013, was opened on August 4 by the Coordinating Minister for People's Welfare and Chairman, Steering Committee of Sail Komodo, Agung Laksono, accompanied by the Minister of Marine Affairs and Fisheries, the Minister of Tourism and Creative Economy, the Minister of Communications, the Minister for Housing, and the Governor of East Nusa Tenggara on Koapan Beach, Kupang, East Nusa Tenggara (NTT).
Agung said that Sail Komodo 2013 reflected maritime development and maritime tourism, and was promoting NTT as a main destination for world tourism and a sailing route for cruise ships and yachts bound for Indonesian waters. The Yacht Rally, he said, was a core activity of Sail Komodo 2013, and cements Kupang as the southern gate entry point to Indonesian waters.
In its effort to develop regional tourism, the Yacht Rally is very important as it is in line with the MP3EI concept (Master Plan for the Acceleration of Indonesian Economic Development) for Corridor V, spanning Bali, West Nusa Tenggara and East Nusa Tenggara, said Agung.
Minister of Marine Affairs and Fisheries Sharif C. Sutardjo added that Sail Komodo 2013 was expected to establish NTT and the surrounding region as a national and international tourist destination, and make it a Best Sailing Passage, given the region's huge potential. In addition, Sail Komodo 2013 would showcase marine and fisheries sectors in NTT as a major livelihood in the area, while respecting sustainable regional development.
106 yachts from 26 countries have entered Indonesian waters for this years Sail Komodo. 87 yachts entered through Kupang, while the rest entered through Sangihe in North Sulawesi province, Saumlaki in Maluku Tenggara Barat regency, and Tarakan in East Kalimantan province. In the next three to four months, the yachts will be welcomed by 21 regencies and municipalities, while enjoying the exotic attractions of NTT, and improving local economies in the area along the way, said Sharif.
"There are several points that become our concern; the readiness of the anchoring locations; the readiness of customs, immigration, quarantine, port officials; the readiness of infrastructure and festivities in the destination areas; and the readiness of the flag off event in Kupang," Sharif explained.
This year's Yacht Rally is officially organized by Sail Indonesia, Back to Down Under Rally and Darwin Ambon Yacht Race. The Yacht Rally organizers will further showcase participating yachts in the Sailing Pass event which ends on September 14 in Labuan Bajo, West Manggarai, NTT, with the attendance of the President of Republic of Indonesia.
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