With the rising temperatures, it’s about that time of year to start offering iced coffee and iced specialty drinks!  Iced drinks can be an integral part of coffee sales during the warm summer seasons, allowing customers to have an opportunity to escape intense heat and cool off while getting caffeinated, especially in the South!

There are several different ways to offer iced coffee these days, and many cafes have decided to utilize the “toddy” method of cold-brewing coffee.  However, there are other methods available that can be utilized using equipment you already own in your shop! 

Making concentrates is a popular way of offering iced coffee, having ultimately a concoction that is twice as potent as you would normally brew, then adding ice.  One of the unique benefits of iced coffee is that it has a lower acidity than that of normal coffee, and also has a lower amount of caffeine (especially appealing to the late night coffee drinker in all of us)!  Keep in mind that dark roasted coffee tends to yield a smoother and more enjoyable flavor than lightly roasted coffee. 

The toddy brewing process creates a concentrate that you can add to frappes, iced lattes, iced mochas, or just create iced coffee. 

The Japanese method is rapidly gaining popularity throughout cafes as the way to serve iced coffee.  This consists of any pour over device (Chemex, Hario V60, etc.) and takes only a couple of minutes to prepare.  This process produces an extremely smooth and flavorful cup of iced coffee, brewing  right onto ice so it is only hot for a couple of seconds.  You can also incorporate your drip brewer to produce larger quantities of iced coffee by using the amount of coffee that yields a full pot but only running the half-pot water cycle.  Of course you will still brew on top of a container that has the correct proportion of ice (the same ratio as for the pour-over method).

Iced Vietnamese-style coffee is another great method which requires a Phin filter and condensed milk.  Start by pouring a small amount of condensed milk into the vessel you wish to brew into and add coffee (1 rounded tablespoon per 6 ounces at a coarse grind) to the Phin filter.  Brew on top of the condensed milk, stir, and add ice!  The later two methods are not concentrations, so it is important to get the right proportions every time so you do not water down the coffee.

Iced americanos will also help increase coffee sales during the warmer months by adding a cool refreshing version of a classic coffee beverage.  Simply pull the shots of espresso directly into cool water and then add ice!

From a cost perspective, Toddy produces a larger quantity of iced coffee, running at about .21 cents an ounce.  The Japanese method is brewed by the cup which requires a little bit more time and skill, but runs at only about .04 cents per ounce. While the Japanese-method costs less, it does call for more time per cup whereas the toddy is already made and ready to be used.

Iced signature or specialty beverages can also help increase your profit margins during the warmer seasons while standard coffee sales tend to slow down, and also increase efficiency by adding profitable and sought after items!  The best way to prepare iced lattes or signature drinks involving milk is to add the ingredients and milk into a cup and pull the shots on top of the milk, leaving room for ice.  This keeps the espresso shots from melting the ice and becoming watery, thereby diminishing the full flavor of the espresso.  Then all that is left is to stir, add ice and serve!

Below are some links that may be of use when starting to get into the brewing processes:

Why Toddy? You Tube Video Series

How To Brew Toddy

Recipes Using Toddy 

Enjoy! 

Is iced tea on your menu? It should be. It’s easy to make and can bring in extra cash in hot weather when coffee sales tend to fall. A typical café has almost everything needed to start a distinctive, successful iced tea program… here’s how to get started.

Many commercial coffee brewers can brew iced tea. You may need to program or calibrate the machine for tea, and you may need a special baskets or dispensers, but these things are much easier and cheaper than buying a seperate tea brewer. The same clear cups or glasses you use for other cold drinks are ideal for iced tea, too. Brewing is made even easier by using proportioned filter bags, which require no equipment. All that’s left is deciding what kind of tea to use.

The tea you choose to brew will influence how your iced tea program compares to others. Iced tea is available at fast food drive-thrus, nearly any restaurant, and other cafés. If you serve the same instant-brew dust teas offered for sale at burger joints and on supermarket shelves, you’ll never distinguish your tea program from more downscale ones. You wouldn’t serve instant coffee, would you?

Whole-leaf teas produce more flavorful, fresh-tasting iced tea. Mighty Leaf and Two Leaves & A Bud both offer excellent whole-leaf iced tea. Each 1-oz filter bag brews one gallon of iced tea, and we offer black and flavored tea for an average cost of around a penny per (liquid) ounce. If you serve 16-oz glasses of iced tea, 8 ounces will be taken up by ice, so you’ll be serving 8 ounces of tea per drink. One gallon yields 16 servings, so your cost per serving is about five to ten cents, plus the cost of your cups, lids, and other materials.

As you can see, high quality doesn’t necessarily mean high cost. Iced tea is a high-margin item, but high profit margins can be a double-edged sword. You can make a lot of profit from them, but only if your customers buy it. The key to building and maintaining high sales on iced tea is building your customers’ perception of its value.

Better tea demands better presentation to convey its quality. Imagine how attractive your iced tea would be in a chilled glass rimmed with sugar. Add a fresh wedge of lemon or lime, maybe even a sprig of mint. A drink’s appearance goes a long way toward making the first sale, and that’s as true for iced tea as it is for anything else. A good-looking drink that’s made from premium ingredients and tastes great is worth more than the fast food alternative, and your pricing should also reflect that.

You should also consider what position iced tea plays in your sales strategy. The corporate chains usually put their iced tea in three offers: the drink by itself, the drink with meals, and the drink in quantity. Alone, the 16-oz iced tea sells for around $1.19. But it’s offered for free with meal combos, and if you want to get a whole half-gallon, it sells for only $1.99. You can even get free half-gallons with family-sized combos. They establish the value of the tea alone then use it as an incentive to entice you to order items that build larger ticket totals. You probably do something similar with your coffees already, discounting muffins sold with cups of drip. Iced tea is a natural fit with lunch menus, particularly in warmer weather. You can even encourage group sales by offering pitchers for tables.

However you position iced tea, distinguishing the product as premium will increase sales. The secret is to offer more than one class of iced tea. You offer your basic iced tea with free refills. Ideally, this drink will have a more appealing presentation than the corporate chain’s tea—maybe you can use simple syrup instead of sugar in the sweetened version. You also definitely need to offer a specialty iced tea that customers won’t find at the typical corporate chain, and you can do that with materials that you probably have on hand. A flavored syrup like Torani Pomegranate or Raspberry can make an excellent flavored iced tea, and it’s as simple as adding a shot. You can make a wide variety of drinks with the syrups you currently have on hand.

Both classes of tea can be prepared from one batch, since you can flavor each individual serving differently. Simply charge more for the flavored tea with no refills, or charge for each flavor added. As a pleasant side effect, the option to add flavorings and garnishes gives the customer the sense of choice and control that makes specialty beverages so appealing in the first place. It’s a simple up-sell for your baristas as well: “Would you like to add some peach syrup for .75¢?”

To sweeten or not to sweeten, that is the question! The last thing you will want to consider is whether to serve sweetened or unsweetened tea. If you’re in North Carolina (or other southern states for that matter), you will definitely want to have both sweetened and unsweetened tea available. For shops north of Virginia, you may just want to have simple syrup on hand so customers can sweeten as they please. You may also want to consider offering several varieties in addition to black. Ginger-Peach, Alpine Berry and Calypso Mango are all popular choices as well.

The corporate chains often set new trends, but as independent operations, you have the flexibility to add new items easily and often with better quality, so keep your eyes peeled for other hot ideas from the “big boys”!

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Don’t miss out on this great Introductory Offer!

Call us at 800.835.5943 today for your FREE 46 oz. sample, SAVE $6.00 PER CASE in May (expires 05/31/2012) and don’t forget to ask about getting your FIRST CASE FREE!
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We are pleased to announce that Debra Dolan has joined the company as an Outside Sales Associate – NE. Dolan brings over ten years of specialty coffee sales and equipment experience to customers of Stockton Graham & Co., as well as a strong customer service record and proven success working with new cafés developing specialty beverage menus.

Dolan began her career as a specialty coffee business owner in Pennsylvania. Prior to joining Stockton Graham & Co., she worked as a Director of Specialty Coffee at Performance Food Centers and a Sales Representative at The Cappucino Connection. She is a Certified Level 1 Barista by the Specialty Coffee Association of America (SCAA) and an experienced trainer of espresso extraction and coffee brewing according to SCAA guidelines.

 “Adding Debra to our team will enable us to better serve clients in the Northeast and expand sales of our coffee brands in that territory,” says Stockton Graham & Co. ® President, Jeff Vojta. “It’s great that we’ve found such an experienced and knowledgeable person to help us continue to grow the business.

Call us today at 800.835-5943 for your FREE 46 oz. sample* of MONIN Fruit Smoothie Mix, and ask about getting your FIRST CASE FREE!
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Click here to see the MONIN Fruit Smoothie Mix flyer and recipes.

Today we had the pleasure of trying a new Stockton Graham & Co. blend in honor of Roastmaster, Brandon Riggs’ 10th Anniversary! Although Brandon had a strong desire for his Anniversary Blend to incorporate our Papua New Guinea, his favorite varietal right now, he was unable to find a truly-balanced good blend using the PNG. So instead, this “perfect” blend is equal parts Sumatra, Kenya AA and Guatemala, a favorite blend of Brandon’s over the years. A blend that “sticks with him”, Brandon always likes to serve this up to friends and new customers to try as an example of one of his best creations!

Larz served me up a mug brewed using the Chemex brewing method, resulting in one of the smoothest cups I’ve ever tasted! I have to agree with Larz that the blend is delicious, incorporating bright, citrusy notes from the Kenya AA, followed by the chocolaty sweetness of the Sumatra. It has a pleasant, spicy, floral aroma and a smooth, medium body. It’s a great “anytime” coffee that an average coffee drinker will love, and true coffee aficianados will appreciate the nuances each specific varietal has to offer.

“I’ve never given this blend to anyone who didn’t like it,” said Brandon. “The blend is nicely balanced between the tangy acidity of the Kenya AA, grounded by the sweet chocolate notes of the Sumatra. The Guatemala blends the two opposites together perfectly.”

Thanks so much, Brandon, for 10 years of fantastic coffee!

Every now and then, Stockton Graham & Co. has an important announcement to make. Sometimes it’s about a new product, other times an upcoming event, but perhaps none of which have been more extraordinary than our current proclamation… We are honored to announce that our very own roastmaster and green coffee buyer, Brandon Riggs, is celebrating his 10th anniversary of hard work and dedication at Stockton Graham & Co. this month!

Like at any company, a lot can happen in a decade, and we are proud to say that one of our monumental steps towards the success Stockton Graham & Co. has experienced began the day that Brandon joined the team. Due to the fact that Brandon plays such an iconic role here, we wanted to take this opportunity to share Brandon’s journey, so you too can grasp the incredible milestone that he has reached!

Brandon’s story begins in Kansas City, MO in 1999. As a young product out of the University of Kansas, he accepted a summer job at The Roasterie, a local, independent coffee roasting company. At this time, Brandon was not a coffee drinker himself, and only had the intention of working in the coffee industry temporarily. After working there for a short time, an opportunity arose that allowed Brandon to serve as the assistant to the roastmaster at The Roasterie. Brandon was taught everything from roasting to cupping to green coffee buying by one of the industry’s most skilled experts. With this experience, Brandon not only quickly learned the skill of roasting high quality coffee, but also developed a deep passion for it as well.

In 2002, a small, up-and-coming coffee roasting company in Raleigh, NC (Stockton Graham & Co.) had a roasting position open, and Brandon jumped on the opportunity! When he arrived here, he worked alone with little equipment, and the order volume was minimal. Our coffee selection was limited, and just about everything was done by hand. Today, 10 years later, Brandon is accompanied by Brad Kirby in the roasting department, and the two of them have larger, modernized equipment. Our order volume has more than tripled, and our selection of available coffees has grown tremendously! In this time, Brandon has had the pleasure of working with hundreds of clients to develop custom and house blends, develop and lead onsite training at SGC’s Coffee College and even host special events.

Brandon has built many close business and friendship relationships over the last 10 years, and here are a few words those who he has had the opportunity to work with have said about Brandon:

“I have enjoyed Brandon’s commitment to the highest quality coffee and determination to satisfy customer expectations. His creative nature can turn a stated taste profile into an actual great blend of coffee. All of this is done in pleasant and fun style, making business enjoyable and productive. “–Don Keen, Dilworth Coffee

“Brandon is more than just a talented roaster – he is great friend and respected ally! Inman Perk Coffee is literally built on his patient guidance and gifted taste. We’ve been proudly runnin’ on Riggs’ Roast since day one!” -Guy Ettinger, Inman Perk Coffee

“Brandon is a roastmaster extraordinaire! In 2006, while at the beginning stages of opening my coffee lounge in Maryland, he worked with me for an entire day to come up with the perfect organic blend. We tried a myriad of blends. It was like the story of Goldilocks and the Three Bears, except it was coffee – not too strong, not too weak, just right! My customers absolutely loved my coffee, and I was able to steal a significant amount of business from the local Starbucks. Although I have since closed my establishment, I can still count on Brandon to periodically roast up a few pounds of my More Than Coffee! Lounge house blend. Now, that’s customer service! Friends forever…congratulations! Luv ya….Michelle (aka Sybil)” – Michelle Wiggs, More Than Coffee

“I first met Brandon in Costa Rica on a buying trip when he was working for  The Roasterie.  I could see through Brandon’s quiet humbleness that he had quite a bit of coffee knowledge and a desire to learn more about coffee.  I had no idea that a year later, he would be looking to locate to the East Coast and wanted to stay in coffee.  And, I thought that our small roasting company would never be able afford someone with his skills, passion and knowledge. However, after a long visit to the Raleigh-Durham area and spending time with the small, but dedicated team at Stockton Graham & Co., we were pleased and excited that he wanted to come east and join our team. It’s been over 10 years, and this short quote cannot express my admiration and appreciation for him as a friend, co-worker and coffee expert.  Our success today is directly attributable to not only his coffee skills, but calm, humble manner of working with me, our customers and fellow team members.   Perhaps the best evidence of my trust in Brandon is that I have entrusted the sourcing and roast development to him and am no longer allowed to operate his “roasters”.  I am always confident that he will ensure that our customers have incredible coffee for their business. The past 10 years has been enjoyable and educational, and I am confident that our next 10 years will be even better.  Thank you Brandon.”  – Jeff Vojta, Stockton Graham & Co.

It is almost impossible to put into words the magnitude of the impact that Brandon has put on this company. Thousands upon thousands of hours put in, coming in early, staying late and even traveling overseas in search of the best of products, he has sculpted Stockton Graham & Co.’s coffee offering into what it is today. When asked to reflect on the last 10 years, Brandon said, “I can still smell the coffee every morning when I come in and remove the lids from our containers, and it is as strong and as satisfying as it was on the first day. That is something I love so much, and I hope never changes”. From employee, to customer, to friend, we would all like to congratulate and thank you on 10 years of a job well done, Mr. Brandon Riggs!

As Mother’s Day approaches, how are you going to treat all the Moms that walk in your door? Here are some of our promotional ideas to run in your shop to make Moms feel extra-special!

- Bring in your mother and receive buy one get one ½ off drinks (of equal or lesser value)
- Moms gets a free flavor shot since she’s been “oh, so sweet”
- Create a Mother’s Day Signature drink like a sweetheart latte with white chocolate and a cherry
- Offer a free pastry/snack item with purchase of 2 specialty lattes/beverages
- Offer discounted giftcards over mother’s day weekend
- Hold a giftcard raffle for people who bring their mother into the café

Get your Fiesta going with the all new Jet Margarita and Jet Margarita Lite… Perfect for a standard or alcoholic frozen beverage, this satisfying treat with have you partying like you’re south of the border!

Margarita Smoothie
16 fl. oz.

Blend:
1. 8 fl. oz. Jet Margarita
2. 16 oz. cup filled with ice.

Frozen Cocktail
16 fl. oz.

Blend:
1. 6 fl. oz Jet Margarita
2. 2 fl. oz. liquor
3. 16 oz. cup filled with ice.

Advantages
-All-natural flavors
-Made with real sugar
-Featuring real fruit juices
-No preservatives
-Shelf-stable prior to opening
-No need to thaw

Attending Coffee College at Stockton Graham & Co. can carry more benefits than just increasing your knowledge of coffee preparation.  Having your staff successfully complete the education program offered through several key courses can in turn lead to more consistent and higher quality drinks, leading to an increase in customer satisfaction and returning patrons.  Our coffee professionals can assist you and your staff in sparking a newfound passion for coffee that you can take into your shop and continue honing your skills of creating fantastic beverages.  One of the main concerns in cafes is having each barista perform and create menu items consistently and proficiently. We here at Stockton Graham & Co. offer courses that can help shop owners be relieved of these worries, and reap the benefits of pleased customers that undoubtedly be coming back!

Coffee College courses include: Coffee & Espresso Basics, Brewing Fundamentals, Cupping for Coffee Shop Owners, Cafe Equipment Cleaning & Maintenance and Exploring Blends. These courses cover key areas of your coffee & specialty beverage program. Our staff of coffee industry professionals designed each course to present their collective experience in comprehensive, hands-on lessons. Coffee College will help you support your great drinks with the know-how to set you apart from your competition!

Click here to view our calendar of events.
For more information on Coffee College and other certification classes, click here or call 1-800-835-5943 today to register!