Highlands Coffee 2

From May 2010 gave the company five mixed roasted and ground coffee and whole beans (Heritage Blend, a combination of traditional, gourmet blend, Moka Blend, Culi Supreme) and 4 in the ground coffee (Arabica Supreme Espresso Full City Roast Decaf water process -in their in-house produced water decaffeination plant, and Cinnamon Espresso Roast). The espresso line also contain ESE espresso pods compatible 45mm packed in Malaysia. In December 2009 the company has a ready-made (RTD) "Iced Coffee" in an 8-ounce can, in two versions: a so-called 'milk' and the other labeled "Black". In May 2010, the company explains that the RTD product to more than 17 Asian countries and the United States, is distributed.

Organization

Highlands Coffee is a registered brand of Viet Thai International Joint Stock Company. Besides ownership of the Highlands Coffee brand, Viet Thai also owns sole franchising rights in Vietnam for several major international brands such as Nike, Aldo Shoes, La Vie en Rose lingerie, and Hard Rock Cafe. The company also operates restaurants and cafeterias in Vietnam, and caters to the local headquarters of Intel Corporation. Executive staff include recruits from such companies as Coca-Cola ands Starbuck

Highlands Coffee 1

Highlands Coffee is a Vietnamese coffee shop chain and producer and distributor of coffee products, established in Hanoi by Vietnamese American David Thai in 1998. The founding of the Highlands Coffee company marked the first time an Overseas Vietnamese was able to register a private company within Vietnam.[1] As of 2009, the company operated 80 coffee shops in six cities and provinces across Vietnam.

History

In the late 1980s and early 1990s, David Thai, the company's founder, witnessed the rise of the Starbucks coffee chain from a small company in his hometown of Seattle to a multinational corporation. He later cited this as the inspiration behind the founding of Highlands Coffee, which first began operation in Hanoi in 1998.[3] The company's initial registration marked the first time an Overseas Vietnamese was able to register a private company of any kind in Vietnam. Two years later, in 2000, the company was registered as a joint stock company, again a first for an Overseas Vietnamese.

At the time of its foundation, Highlands limited itself to producing packaged coffee, to be sold through supermarkets, hotels, restaurants, and cafés.[3] It was four years later, in 2002, that the first Highlands Coffee coffee shop was established, across from Notre-Dame Cathedral in Ho Chi Minh City.[1] As of 2009, the company operated 80 coffee shops in six cities and provinces across Vietnam: Hanoi, Ho Chi Minh City, Hai Phong, Da Nang, Vung Tau and Dong Nai

Tully's Coffee 2

In August 2007 plans for an IPO were placed on hold with the company citing a "volatile market." This decision though was made right after the company was unable to secure investor financing for the IPO. Fiscal 2006 losses amounted to $9.7 million. 

Tully's sells beans sales business and brand to Green Mountain Coffee Roasters in 2008, earned $ 40.3 million in the deal, so they pay a portion of their balance of $ 102.1 million and expand its retail operations.

In 2010, joined Tully's Coffee International and DK Retail Co., Ltd. in a master license agreement to develop 100 branches in South-founder of Tully's Coffee Korea.The, Tom O'Keefe, retired on 30th June as chairman of the second largest coffee retailer in Seattle.

Beverages
Tully uses standard hot cup sizes: 8 oz (short), 12 oz (large), 16 oz (grande) and 20 oz (veinte). Iced drinks were 4 ounces larger, so the addition of ice to the drinks to October 2009, which they then switched to standard-sized cups to accommodate. All her espresso beans were organic and fair trade, but was stopped at the end of 2008.

Wi-Fi
From January 14, 2007, Tully's Coffee offers free wireless internet access in known hotspots

Tully's Coffee 1

Tully's Coffee is a specialty coffee retailer and wholesaler based in Seattle, Washington, United States. Its stores serve speciality coffees, espresso, baked goods, pastries, and coffee-related supplies. It also has overseas licensing agreements in Japan and South Korea where its brand name is used for Tully's coffee houses in those countries. Tully's currently has the highest sales of whole bean coffee in grocery and supermarket stores in the US.Tully's Coffee is well known for once following an expansion strategy of opening stores adjacent to the opposing coffee giant Starbucks, also based in Seattle. There's a running joke in Seattle that the easiest way to find a Tully's is to stand in front of a Starbucks and turn around. The busiest Tully's in the world is located inside the Boeing Everett factory,near where 747 aircraft are built. Tully's is now owned by Green Mountain Coffee Roasters.

History 

Tully's opened its first store in Kent, Washington, in 1992. The founder of Tully's Coffee, Tom Tully O'Keefe, planned to rival the quickly expanding Starbucks coffee. Tully's quickly developed into a strong regional specialty-coffee retailer that was concentrated in Puget Sound, where coffee loyalty is so deep there is one coffee shop for every 4000 people. In 2006, Tully's made its first net profit. But more recently, the president and CEO has described Tully's focus as no longer on competing against the mega giant Starbucks, but on serving fine hand crafted coffee (and expanding into the Wholesale market).

It now operates nearly 100 stores in the Greater Puget Sound area of Washington, San Francisco, Los Angeles, Idaho, Arizona, and licenses its brand for use in South Korea and Japan. It has also opened several stores in Stockholm. Tully's sold the most profitable unit of the company—its Japan partnership—for US$17.9 million in September, 2005.

Frappé coffee 3

The absence of oil (or the significantly lower oil content compared to traditionally brewed coffee) makes the system more stable and the bubbles do not collapse with the same ease as in crema. Soon after the foam is created, a process of thickening takes place where water molecules are constantly pushed out of the frothy mixture. The water is pushed out due to drainage occurring due to pressure differentials along the foam septum. Higher viscosity will retard the phenomenon, and that is the reason that the addition of sugar will create a better foam. The phenomenon continues until bubbles come very close together and the foam almost solidifies. This process can take between 2 minutes to 10 minutes and depends strongly on the agitation process during mixing.

When the bubbles come closer together, they will slowly begin to coalesce and form larger bubbles. According to Laplace's equation, variation in bubble size, is in rapid collapse of the bubbles, because bubbles consume the greater the smaller the result. Hand mixers for smaller and more uniform-sized bubbles create. The smaller bubble size reduces the bubble pressure gradient and is much longer lasting foam.

The presence of oil (a hydrophobic substance) can be a more rapid collapsing process localized reduction of the foam elasticity, which for the production of a lighter foam having an average bubble diameter of more than 4 mm. This is the reason, it is not possible to achieve good frappe in many countries, unless a spray-dried coffee pot (in fact generally less expensive than freeze-dried instant coffee). The use of a hand mixer makes it possible to fine bubbles by the time that the foam can be increased. The best coffee frappe often associated with the smallest bubbles and foam thickness about 1.5 cm to 2 inches (30 mm to 50 mm).

Frappé coffee 2

Preparation

The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g. a hand mixer). One or two teaspoons of coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk - typically evaporated milk. The glass is served with a drinking straw.

Icecubes

An essential part of Frappé are the icecubes. Apart from keeping the coffee cold for more time, they are part of the culture of Frappé. While there are icecubes in the coffee, one rotates the drinking straw, mixing cold water near the icecubes with less cold water at the bottom and further mixing the foam (that contains coffee) with the water. While the drinking straw is rotated along a circle near the border of the glass, the icecubes hit with each other and with the glass, producing a sound characteristic of the Frappé. Mixing the coffee and listening to the sound most of the time has a pleasing effect and is the most common reaction among people drinking Frappé.

Frothy top

The spray-dried instant coffee contains nearly no oil, just tiny particles (coffee solids), some molecules responsible for flavor and taste, and of course caffeine. When dissolved, spray-dried coffee forms a simpler and more stable colloid relative to traditionally brewed coffee. This enables creation of the characteristic thick frothy layer at the top of the coffee. This layer appears similar to crema, the foam found in espresso, but is much thicker and the composition is different. It can be characterized mainly as a three phase colloid where tiny bubbles are held together by the coffee solids.

Frappé coffee 1

Frappé coffee (also Greek frappé or Café frappé) (Greek: φραπές, frapés) is a foam-covered iced coffee drink made from instant coffee (generally, spray-dried).[1]  It is very popular in Greece and Cyprus, especially during the summer, but has now spread to other countries. The frappé became a hallmark of the post-war outdoor Greek coffee culture.

Name

In French, when describing a drink, the word frappé means chilled; and indeed there was an American dish called café frappé, a sort of coffee granita.[2] However, in the name café frappé, frappé is interpreted as 'shaken'.

History

Frappé dates back to the 1957 International Trade Fair in Thessaloniki.[3] The representative of the Nestlé company, Yannis Dritsas, was exhibiting a new product for children, a chocolate beverage produced instantly by mixing it with milk and shaking it in a shaker. Dritsas' employee Dimitris Vakondios was looking for a way to have his usual instant coffee during his break but he could not find any hot water, so he mixed the coffee with cold water and a shaker.

This improvised experiment established this popular Greek beverage. Frappé has been marketed chiefly by Nestlé and is among the most popular drinks in Greece. More recently, Kraft, under the Jacobs label, have launched their own brand of frappé. Frappé has been called the national coffee of Greece,[4] and is available at virtually all cafés. Frappé is often served with a glass of water.

Indian filter coffee 4

Indian filter coffee was popularised by the India Coffee Houses run by the Coffee Board of India since mid 1940s. It became the drink of millions after the emergence of more popular Indian Coffee Houses in mid 1950s. We can read this story in the Malayalam book Coffee Housinte Katha by Nadakkal Parameswaran Pillai.

Indian filter coffee even migrated overseas in the early 20th century to Malaysia and Singapore, where kopi tarik (pulled coffee) is a close cousin of the Madrasi coffee-by-the-yard / metre, and was introduced at roadside kopi tiams run originally by Indian Muslims.

Trivia
       * A term often used for high-quality coffee is coffee degree. Milk is certified as clean with a known degree lactometer milk due to a wrong association with the thermometer. Coffee was made ​​from milk known as the final grade of coffee.

       * An explanation for such an extent as chicory coffee beans were used to coffee. The decision of the South Indian chickory chigory was Digory and eventually level.

       * A statement that when coffee is boiled first, is a first degree or simply as the "degree coffee". This has the strongest flavor and the force required to deal with milk, without prejudice to the taste to be mixed. In less affluent households, in the early days of coffee for a second or third time from the same initial charge is cooked, it was the second degree and coffee, is not so strong. Rich households drank the first degree, or the famous "Degree Coffee" alone.

       The * is derived from the filter for the preparation of the decoction.

       * Interestingly, there is a name for coffee Kannada "Boondh Bisneeru". "Bisneeru" sounds a lot like "Bisi Neeru" or "hot water", leading to speculation that conditions are attached. Although not currently in use, it has been used by women for two generations. The Sri Lankan Tamil name for coffee is "Kottai Vadineer".

Indian filter coffee 3

Rev. Edward Terry, chaplain to Sir Thomas Roe who was ambassador at the court of Emperor Jehangir, provides a detailed account of its usage (1616):

"Many of the people there (in India), who are strict in their religion, drink no Wine at all; but they use a Liquor more wholesome than pleasant, they call Coffee; made by a black Seed boiled in water, which turns it almost into the same colour, but doth very little alter the taste of the water: notwithstanding it is very good to help digestion, to quicken the spirits, and to cleanse the blood."

The British East India Company brought in fresh influences. David Burton, a food historian based in New Zealand writes in his book The Raj at Table (1993)

"India's first coffee house opened in Calcutta after the battle of Plassey in 1780. Soon after, John Jackson and Cottrell Barrett opened the original Madras Coffee House, which was followed in 1792 by the Exchange Coffee Tavern at the Muslim, waited at the mouth of the Madras Fort. The enterprising proprietor of the latter announced he was going to run his coffee house on the same lines as Lloyd's in London, by maintaining a register of the arrival and departure of ships, and offering Indian and European newspapers for his customers to read. Other houses also offered free use of billiard tables, recovering their costs with the high price of one rupee for a single dish of coffee.