We are partners for good.
We are committed to Quality, Integrity, Transparency and Sustainability.
We are in the business of helping our
Crew, our Customers, our Community and
our Coffees develop to their full potential.

Our mission statement isn’t just words on a page. Tony’s employees are constantly living it, doing it and being it. Here are a few recent examples.

In February, Andrew Bowman, our lead roaster, earned his Q Grade certification from the Coffee Quality Institute. Andrew flew to Southern California to attend an intensive two-day prep class offered annually by the PCCA (Pacific Coast Coffee Association), and then sat for CQI’s three-day examination, an exhaustive series of 23 tests covering every aspect of coffee evaluation.

Andrew passed with flying colors and he has wasted no time putting his “Q” to work. In addition to his head roasting duties, he’s now assisting in buying all our coffees.

In March, David Yake, Andrew and I traveled to El Salvador and Honduras on a green coffee buying trip. We visited a few of our producing partners. Harvest and process is in full swing in Central America. We sampled and selected from the various lots coming in from the farms to the mills. We visited with old friends and searched out potential new partners as well. We came back with plenty of pictures, stories and most importantly great coffees to share with you all.

Matt Bunn and David are busy putting the final touches on our new training center in Seattle. Our new space is clean, bright and inviting. Sounds a lot like our coffees! Our new Seattle home will be a hub for coffee education in the Greenwood and Phinney Ridge neighborhoods. We’ll be opening it up for training on coffee and espresso preparation; coffee classes and cuppings. And, of course, simply tasting great coffees. Please contact Matt or David to arrange a visit.

Finally, did you happen catch the photo of our meticulously restored 1967 five-barrel Gothot sample roaster? It’s toward the back of the most recent ROAST magazine — as their “parting shot”. Jim Smith and Andrew refurbished this beauty which also happens to be an exponential leap forward in our continuous efforts to find the perfect roast for each coffee we buy.

All for now, but thanks for sharing some of the cool things were doing. We are all working together to make a positive difference in the world. Tony’s Coffee…developing beans, people and community since 1971.

Todd

Share

data-text=”President’s Message: Spring 2012″ data-url=”http://www.tonyscoffee.com/blog/presidents-message-spring-2012/”>Tweet

I was lucky enough to have Ted Lingle, Executive Director of CQI (Coffee Quality Institute) and former Executive Director of the SCAA, as my exam proctor. The experience was challenging and reinforced many of the standards created by the SCAA which we currently use in our Bellingham cupping lab and roastery. As the second Tony’s team member to become a licensed Q grader, I will say that we are very proud to support CQI’s commitment to training and education.

The Coffee Quality Institute is a non-profit organization working internationally to improve the quality of coffee and the lives of people who produce it. CQI provides training and technical assistance to coffee producers and other individuals in the supply chain to increase the value, and sustainability of high quality coffee production. (From the CQI website)

Share

data-text=”Licensed to “Q”: Grading Coffee” data-url=”http://www.tonyscoffee.com/blog/licensed-to-%e2%80%9cq%e2%80%9d-grading-coffee/”>Tweet

David has worked for Tony’s for a total of more than two years; you may remember him as distribution supervisor for the Seattle area. For those of you that have not had a chance to meet David, here is a glimpse into his contagious and fun-loving personality:

What coffee are you currently drinking?
Short Americano made with Ganesha Espresso. Layers of chocolaty goodness.

What do you like about your job?
Where to start? The new coffees I encounter every day! The wildly creative and intelligent people in coffee that I get to meet and learn from. The learning! There’s so much to learn about coffee; it’s both daunting and exhilarating.

I really enjoy the interconnectedness of coffee — and how freely ideas flow through the community. And don’t get me started on my co-workers. I’m one seriously lucky dude.

What is your favorite coffee and your preferred brewing method?
Right now I’m all about the Clever Dripper. It’s crazy consistent, which is nice when brewing new coffees. My favorite coffee changes depending on the time of day and moon phase, but recently I’ve been digging the Kenya Kiamwangi. Every time I drink this coffee I taste something new and interesting. It’s definitely a coffee I try to drink alone so that people don’t get weirded out by the guttural sounds I make after each sip.

What do you do outside of work?
I enjoy lounging with a book or record (usually borrowed from a co-worker, *cough* Tim). I try to take advantage of living in the PNW by getting out in the woods and on the water as much as possible. I like digging up my (landlord’s) lawn to plant veggies. Fresh veggies make me happy, especially when they’re cooked in cast iron over high heat. And cheese, I like cheese. And dogs — that’s a departure from the food theme — but I love dogs. I try to steal my sisters’ dogs at least once a week; but don’t worry, I return them before the missing posters go up (normally).

What did you do before you came to work at Tony’s?
I did things that children do. Like eat corndogs and dig mud swimming pools in the backyard. At least that’s what kids in Spokane did in the 90’s.

How did you get in to the coffee biz?
I was walking across UW’s campus my freshman year and stepped in front of an oncoming car (I was sleep deprived). It turns out my aunt was driving the car and she felt so bad for almost hitting me that she made her son give me an interview for a barista position at the student-run café he managed. Best act of absent-mindedness ever!

If you could open a café anywhere in the world where would it be?
I have a deep-seeded love for Nelson, British Colombia. And Bisbee, Arizona. There are lots of cool, old stairways and microbreweries in Bisbee; seems like it would be a good place to become a crusty, yet fit old man. Bisbee’s really hot though, so I don’t know how into pour-overs people would be.

Share

data-text=”Who’s Who: David Yake” data-url=”http://www.tonyscoffee.com/blog/whos-who-david-yake/”>Tweet

So you take Fido or Fifi out to the dog park at Lake Padden one Wednesday evening and while you are parking your car, you notice a group of people on bikes out on the baseball field acting kind of strange. They are riding around in circles, weaving in amongst cones. You see them get off their bikes and run over a couple of obstacles and then get back on and do it over and over. What in the world are they doing? Are they “not right” in the head? Is it some kind of ritual to appease the bike gods??

Actually, those last two thoughts could be partially right, but they are actually practicing the sport of CYCLOCROSS, the fastest growing sport in the country. Cyclocross, or ’cross as it is often known, is a European sport that has been around for decades but has really taken off in the States over the past several years.

The sport of cyclocross is a cycling discipline that involves multiple different surfaces, terrain and obstacles. The bikes used are similar to road bikes, with higher ground clearance, knobby tires and different brakes. The courses are short, usually less than a couple of miles, and the races are short, less than an hour, making it great for spectators. You can walk a short bit and easily see different parts of the course – watch the start, which is super fast, then go watch a tricky corner that seems to be giving the racers trouble, or if there is a “run up” join the boisterous crowd cheering, ringing cowbells and shouting, “hup, hup”!

The Homegrown/Jacks bicycle team actively participates in bike racing of many different disciplines, but cyclocross seems to be a team favorite, as it is short (super intense, but short), there is a great community supporting it, there are a ton of races locally, including up in Canada – oh, and it’s great fun!! We have a team of 13 racers, including a 14 year old, a 16 year old, 4 women, one almost 50 yr old, a former Canadian champ, and a good group of committed racers.

We are proudly sponsored by Tony’s Coffee and Teas and we greatly appreciate that sponsorship. The coffee gets us going and keeps us going, especially on those cold fall and winter mornings when we are headed to the next cyclocross race. Thank you for the support of our team! If you’d like to see some ‘cross in Bellingham or try it yourself, check out www.cascadecross.com for an upcoming race.

Share

data-text=”Jack’s Cyclocross Team: Powered by Tony’s” data-url=”http://www.tonyscoffee.com/blog/jacks-cyclocross-team-powered-by-tonys/”>Tweet

Cloud City is known for its friendly service and welcoming, laid-back feel. In recent years the café has expanded its food menu to include barbeque straight off their 14-foot wood smoker. Next time you’re in the area stop in for some delicious BBQ (our coffee is used in the rub!) and a cup of fresh drip from our Taste of Place lineup (one dollar if you bring your own mug!).

Now for some Q & A with Jill Killen of Cloud City Coffee.

TCT: What’s your earliest memory of drinking coffee?
CCC: Standing on my tip-toes, trying to see over the kitchen counter to make my coffee as a wee one.

Darn, they start ‘em early in the South. What made you want to start a café?
I wanted a community. And I hated my job.

What advice would you give to someone who’s considering starting a café?
Start it in Seattle; it’s a forgiving place.

What’s your favorite coffee drink?
Double short Americano (Tony’s Espresso Noir, of course).

Does your espresso machine (a three-group Linea) have a name?
Ruby. She’s hot.

Has Ruby ever failed you during a rush? Follow-up Q: have you ever witnessed a grown adult burst into tears in your café?
More than once. I have PTSD.

What’s the most insane drink request you’ve ever heard?
Iced cappuccino.

Your café is very kid-friendly — what’s the cutest thing you’ve heard a kid say in your café?
HOT CHOCOWATE EXTWA WOOORRKS!!

Your cafe is known for its loyal regulars, what’s the most times a customer has come into CCC in one day?
This implies they leave.

Share

data-text=”Customer Profile: Cloud City Coffee” data-url=”http://www.tonyscoffee.com/blog/customer-pro-ccc/”>Tweet

We’ve moved our coffee lab from the much-loved bat-cave in Northlake (boy, will we miss the wafting aroma of smoked salmon from Voula’s!) to our new digs in Ballard (or Whittier Heights, if you want to get nit-picky).

Our new space is in a single-story brick building on the corner of 70th and 3rd Ave NW; once occupied by a flag maker!

We plan to host weekly cuppings, and rumor has it, there will be a ‘house-warming’ party featuring hors d’oeuvres and our other favorite beverage.

If you’re not already, follow up on Facebook and Twitter to hear about events and workshops in the coming months.

You can bet that the Synesso will be hooked up before much else gets done, so make sure to drop in for a coffee next time you’re in the neighborhood!

Share

data-text=”Tony’s Now In Ballard” data-url=”http://www.tonyscoffee.com/blog/tonys-now-in-ballard/”>Tweet

These work parties will provide local community members with an opportunity to get involved with the restoration of the streams in their neighborhoods and to work cooperatively in the effort to restore sustainable wild salmon runs to Whatcom County.

To get involved:

Call NSEA at 360-715-0283
or email volunteers@n-sea.org

BTW, NSEA Nooksack Salmon Enhancement Association has awarded Tony’s Coffee Business of the Quarter.

Share

data-text=”Salmon Work Party (Get Involved)” data-url=”http://www.tonyscoffee.com/blog/salmon-work-party-get-involved/”>Tweet

Please call Tony’s at 1-800-448-8804 extension 100 to join the tour.

Share

data-text=”Tony’s Roasting Tours” data-url=”http://www.tonyscoffee.com/blog/tony%e2%80%99s-roasting-tours/”>Tweet

Gold and Platinum awards are given to only those businesses that have consistently gone above and beyond of what is required of them and helped us keep our communities a healthier place to live.

Tony’s Coffees received a Gold Award. All Gold Award Recipients must comply with all applicable air quality regulations and have implemented additional clean air practices over the last three years in two of four pollution prevention categories: energy efficiency, emissions reductions as a result of process changes, material substitution , and air pollution prevention practices.

We are very proud of our Gold Award.

Share

data-text=”Gold Award from Northwest Clean Air Agency” data-url=”http://www.tonyscoffee.com/blog/gold-award-from-northwest-clean-air-agency/”>Tweet

Every year the Washington State Department of Agriculture stops by our roasting plant in Bellingham to perform a thorough inspection of our roasting facility.

We pride ourselves on achieving high scores during these annual inspections, and this year our continued efforts at maintaining a sanitary work environment culminated in a perfect score of 100 points.

From safe handling practices to clean storage techniques, all of our staff is taught to be diligent in the way our coffee is roasted and packaged. We are confident that all Tony’s Coffee produced in our facility is worthy of our customers, our friends, and ourselves.

With seemingly no way to continue to improve on a perfect WSDA inspection score, we certainly will make every effort to continue to reach that perfect 100 in the years to come.

Our customers can be at ease knowing that their delicious coffee is coming from a clean and sanitary facility, and is being roasted and packaged by people who have a commitment to keeping the highest standards in all areas.

Share

data-text=”WSDA Inspection” data-url=”http://www.tonyscoffee.com/blog/wsda-inspection/”>Tweet