2008 Press Coverage
- December 2008 - Specialty Coffee Retailer
- It's in the Details: Designed for Profit
- The December 2008 issue of Specialty Coffee Retailer magazine features articles with tips intended to improve the profitability of new, but also existing retail coffee businesses. Included in the article on p. 16 by Karen Meyer "It's in the Details" are two breakout boxes with Andrew Hetzel's suggestions.
- Read the article and comments: SCR Designed for Profit
- DECEMBER 2008 - CFO MAGAZINE
- And in This Corner, the Price-Fighter
- Josh Hyatt of CFO Magazine writes about the concept of "fighter brands," or low priced alternative brands designed to capture market share during weak economic times
- Read the full article here: CFO MAGAZINE
- OCTOBER 2008 - SUPERMARKET GURU
- Factoring Coffee in Today's Budget
- Hardly a financial advisor writing or commenting in the media today fails to suggest that cutting back on your lattes is the way to save money. Even the IRS got into the act on tax forms last year making the suggestion which, apparently, most Americans roundly ignored. Industry spokespeople and consumers do agree that coffee has been and always will be an "affordable luxury," one that brings pleasure and, in times like this, comfort but that doesn't mean one cannot cut a few corners here and there.
- Read the full article here: PHIL LEMPERT'S SUPERMARKET GURU
- AUGUST 2008 - BUSINESSWEEK
- Starbucks: Big Investors' Divorce Grounds
- Maverick Capital is the latest large shareholder to bail, perhaps not willing to wait and see if CEO Schultz can turn the coffee giant around. Andrew Hetzel comments on some of the changes (or lack thereof) at Starbucks that have soured big investor interest in the coffee giant.
- Read the full article here: BUSINESSWEEK
- JULY 2008 - BUSINESSWEEK
- Vying with Starbucks: A Love-Hate Thing
- As Starbucks' expansion loses steam, independent coffee shops reveal the subtle ways they compete with the coffee powerhouse. Industry expert Andrew Hetzel of Cafemakers comments on the impact of Starbucks' closures (or more accurately, the lack thereof) on successful independent coffee retailers and what those retailers have done to bring success in the first place.
- Read the full article here: BUSINESSWEEK
- JUNE 2008 - CSP Magazine
- More Than Beans
- Article by Joe Bush explores findings from the first CSP Magazine Hot Beverage Symposium and summarizes the positions recommended by experts and taken by convenience store retailers to improve their coffee offerings.
- Read the full article here: CSP Magazine
- MARCH 2008 - CSP Magazine
- Hot Beverage Brouhaha: Symposium stresses high-end coffee, strength despite sagging economy
- Andrew Hetzel recently moderated the first CSP Magazine Hot Beverage Symposium, held in conjunction with the annual Specialty Coffee Association of America conference, this year in Minneapolis.
- Read the full article here: CSP Magazine
- APRIL 2008 - Associated Press
- Market Spotlight: Lighter roasts enticing coffee lovers
- Andrew Hetzel comments on the growing trend of consumers requesting lighter roasted coffees.
- Read the full article: ASSOCIATED PRESS
- APRIL 2008 - Singapore New Electric Paper
- Coffee is art, a performance
- Andrew Hetzel is interviewed about barista competitions, including the Singapore Asia Barista Championship.
- Read the full article here: Singapore New Paper
- MARCH 2008 - Lodging Magazine
- Better Than Average Joe
- Andrew Hetzel is quoted on current trends in the hospitality industry.
- Read the full article here: LODGING MAGAZINE
- FEBRUARY 2008 - WEST HAWAII TODAY
- Hetzel Makes the Grade
- A Waimea-based coffee consultant has become the first Hawaii resident to be certified as a coffee cupping judge by the Specialty Coffee Association of America
- Read the full article here: WEST HAWAII TODAY
- JANUARY 2008 - HONOLULU STAR BULLETIN
- To Andrew Hetzel, it does amount to a hill of beans.
- Andrew Hetzel of the Big Island is Hawaii's first certified coffee cupping judge and instructor, after passing exacting testing by the Specialty Coffee Association of America this month.
- Read the full article here: HONOLULU STAR BULLETIN
- JANUARY 2008 - DELAWARE OUT AND ABOUT
- Coffee's Third Wave
- Most specialty coffee served in coffee shops is over-roasted and inexpertly brewed on automatic machines, which means that you need to add lots of milk and sweeteners to overcome the bitter and sour taste,” says industry consultant Andrew Hetzel. It's like with a charred steak, where you taste the char and not the underlying flavor of the steak. Over-roasted coffee hides the inherent flavors of the coffee.
- Read the full article here: DELAWARE OUT AND ABOUT