Canadian Fundraising Ideas

Science has examined the relationship between coffee drinking and many medical conditions. Most studies can’t decide if coffee is beneficial or not in determining the effects of coffee use. It has been suggested that it could reduce the risk of Alzheimer’s, Parkinson’s, Heart Disease, Diabetes, Cirrhosis of the Liver and Gout. However, this study is only a theory. Most medical opinions about caffeine in coffee have only observed those who drink caffeinated coffee. Coffee’s negative slant is mostly discussed for its high percentage of caffeine. Science also is looking at how drinking regular coffee may cause a temporary stiffening of arteries, or how any excess may lead to a vitamin deficiency, or have mixed effects on short-term memory, but nothing has been proven.
Determined by the type of coffee and preparation, the caffeine content of a single serving can vary. The average for a single cup of coffee of about 7 fluid ounces (207 ml) or a single shot of espresso of about 1oz (30 ml) should contain the following amounts of caffeine:
• Drip Coffee: 115–175 mg
• Espresso: 100 mg
• Brewed/Pressed: 80–135 mg
• Decaf, Brewed: 3–4 mg
General coffee usage, typically, equals about one third of normal drinking water intake in most of North America and Europe. Therefore, if we accept the standard opinion of health experts who say that drinking three 8-ounce cups of coffee per day (believed to be average or moderate) does not have a significant risk for adults, coffee is here to stay!

Known as “coffee berries”, these seeds have to be processed through many stages before they become the roasted coffee we all know and love. Initially, the berries are generally hand picked. Next, the pulp of the berry is separated, usually by machine, and beans are then fermented to remove the glue-like substance still on the bean. When that step is finished, the beans are washed with lots of fresh water to remove any remaining residue, creating huge amounts of highly polluted coffee sludge. At last, the beans are dried, sorted and marked as green coffee beans.
Now, they can begin the process of roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. Roasting changes the coffee bean both physically and chemically. Loss of moisture during the process causes the bean weight to decrease, but increase in volume, making it less dense. The actual roasting begins when the temperature inside the bean reaches 200 °C (392 °F), though different varieties of beans roast at different rates. Intense heat breaks down the starches in the bean, changing them to sugar that browns, changing the color of the bean.
Depending on the color of the roasted beans, they will be labeled as light, cinnamon, medium, high, French, or Italian roast. Darker roasts are generally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from acids and oils destroyed during longer roasting times.

……or organic. Until lately, coffee was just “coffee”. A beverage people started their day with, and drank more during and after work. However, a revolution was apparent when no longer could you order plain coffee. Words like “latte”, “espresso”, “gourmet” and finally, “specialty” became the signature of each individual company.

One of the sectors is using the expression “organic”. Accordingly, this should mean that the plants were grown to maturity without pesticides in an earth-friendly way. Nowadays, a large number of people demand genuine goods free of additives. For coffee, the intention is for it to be pure, untainted, but good tasting as well.

               However, sellers found out that it didn’t quite translate into a well-made product. Other factors, including poorly paid workers, unsanitary sites and a lack of recycling for the coffee slag, became evident. To correct this, a new process and word was invented – Sustainable.

               This coffee is made through careful planning with agriculture and community support. It has to appeal to those who can afford it, and it has to have a great taste. Previous to this end, the coffee is shade-grown, under trees at high altitudes, which yields a superior grade of coffee. The beans are better for having matured slowly, retaining higher sugar levels and density.

               It starts with basic commonsense – coffee forests eliminate the need for chemicals, supplying all the necessary nutrients through nitrogen, compost, birds and insects, all coming together to produce the most efficient soil. Shade-grown is more important than ever due to the emphasis on sun-growing processes that are currently becoming more popular. The drawback here is the need to clear away the old coffee forests in order to grow these hybrids in indirect or direct sunlight. Without the diverse reactions of nature, chemicals are input to assist growth. The coffee, then, is of a lower quality, grows more quickly, will make money faster, but the health of the worker suffers as does the ecosystem. The coffee plants deteriorate at an advanced rate, the land doesn’t replenish itself readily, and erosion sometimes takes place, making sun-growing an economic menace to the traditional shade-grown methods.

               This is where sustainable involvement comes to the rescue providing better ideas for increasing yield, becoming more competitive, and using proper management. The hope is to promote farms and people who only treat their workers well. Many companies will only buy direct from these producers who sell in the spirit of fair trade or offer products which are fairly traded. Minimum set prices, including a surcharge over the world market, supporting programs dedicated to aiding the local society and lengthy purchase agreements are all excellent examples of looking for new and improved ways to enhance the coffee business overall.

Coffee berries start as green berries in early stages of growth, turn yellow, red, then dark crimson, and finally ripen to yield the best coffee. In fact, according to the rule of “FIVE”: An Arabica coffee plant takes about “FIVE” years to mature and produce its first crop. A healthy coffee tree will produce only about “FIVE” pounds of green beans per year, but only about “ONE-FIFTH” of a pound meets the rigid sorting standards to be sold as “Specialty Coffee.”

Fair Pricing:
A main goal is to keep the inventory moving, taking the time to adjust your pricing, and not affect your margins greatly. Some customers cannot afford the high prices for lattes, flavored, double cream, and just want a good, simple coffee.
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Busy Store:
The aroma of fresh, roasted coffee, interesting displays, warm colours, clean décor, all attract customers. When they come for their beans, they will buy drinks too. Common knowledge, if there are other people milling around, excited and happy, then they will enter the store too.
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Complimentary Hard Goods:
This includes cups, equipment and accessories. Regardless of sales, they add a reflection of your overall plan, the aura of the store. Even without logos and your name, unique items remind the customers of your store when they drink or use them. You want them to remember and become a repeat customer.
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Focus on Great Product:
Nothing but freshness, quality and great smells is acceptable. Today, consumers are more aware, more conscious of health and social values, reading labels, converting ingredients, and have pushed up the demand for organics and fair trade practices. These days it is easy to forget about the simple pleasure of coffee with all the hype and commercial additives that seem to be the hustle, in your face, everyday way of doing business.
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Friendly, knowledgeable staff:
They know the product history from bean to cup, call customers by name. They willingly can
explain simply and quickly the differences in coffee origins, how they are harvested, where, and more importantly, which one is the best for the individual buyer.

Is any of the various tropical African shrubs or trees of the genus Coffea, especially C. arabica, widely cultivated in the tropics for their seeds that are dried, roasted, and ground to prepare a stimulating aromatic drink. An understatement for the relaxation, conversation and a kick-start provided, all from one beverage. Coffee has been around since the earliest centuries, first served in coffeehouses for the scholars of the time
Legend has it that back in 850AD, a goat herder noticed his herd was full of energy and eating berries previously unnoticed. The herder decided to give it a try. The berries also gave him energy. Thus began the journey for what is now known as coffee!
Or, it is also said that an Arabian man and his followers were banished to the desert to die of starvation. Desperate for nourishment, they were boiling and eating beans of an unknown tree. The broth produced saved the lives of the men! In the nearest town, Mocha, it became a renowned story. The drink was then named Mocha.
No matter which story you believe: the berries (actually, the seed of the berry) gave energy and zest to all. Coffee was thought of as a delicacy and any recipes were a closely guarded secret!
Time passed, the very first coffee trees were harvested around 1100, in the Arabian Peninsula. In the year 1453, a law in Turkey that said that a woman could divorce her husband if he didn’t supply her with a daily supply of coffee!
The first known coffee shop was established in Constantinople around the year of 1475.
Since then, coffee has pretty much taken over the world! Between 1600-1700, began the world’s first coffee house and commercial production (made by the Dutch). By the middle 1700’s, already there were about 2000 coffee shops in Venice.
The first example for an espresso machine (made in Italy) was made in the 1800’s. In the 1900’s, the first drip coffee makers were invented. Suddenly, the coffee making process became easier. Automatic espresso machines began their journey in the 1930’s. Near the end of century, coffee became the most popular beverage in the world! A few of the many regions where coffee is harvested include Ethiopia, Brazil, Central and South America, Italy, Indonesia and Turkey. Consumers now have numerous choices. Consider these labels - Original, Fair Trade, Fairly Traded Farmers First, and Organic coffees, all competing for their loyalty.
 Who would have thought that a berry that was discovered by a herd of goats would turn out to be one of the most important ingredients in the world?

Cowboy coffee? Supposedly, it was made by putting ground coffee into a clean sock, immersing it in cold water, then heating over a campfire. When ready, they would pour the coffee into tin cups and drink it.  Just one more way to prepare coffee.

Ever wondered what happens to the sludge and pulp after the coffee is processed, be it Organic or Conventional, fair trade or standard?

Before this young century, it lay in piles on agricultural land or was dumped into the water systems. Now, methods are being developed to use this waste in the production of beverages, animal feed, compost and protein.  It seems it can be used as a new source for supplementing the eating habits of some farm animals. Less costly and better for the environment, it can replace up to 20% in dairy cattle, 15% in pigs, and all without harmful effects. Due to most coffee harvests happening during the dry season, it could possibly be an idea to use it instead when there is a shortage of cut grass for the cattle.   

However, it is perishable and available for only half of the year, so must be prepared and preserved carefully. Silos, both the permanent structural kind and the pit type are being considered the answer. Pits are cheap, take up little space and have greater protection. Plastic sheeting covers the inside of the pit, keeping the matter from the soil, a drain is installed in the bottom, and a top sheet of plastic gives protection from the elements. Permanent silos are more expensive, but keep the pulp airtight preventing decay, retaining nutrients longer and are easily accessed for use immediately after opening.

Besides keeping the environment safe for future farming, not only for coffee, it helps to lower the food production costs from their farm animals.

Very few things turn volunteers off more than being part of a disorganized plan. The truth of the matter is that few people are the initiators, leaders and planners. Most volunteers want to help but they need the vision, the goals and the tools to get there. A well thought out fund raising plan will earn respect and greater participation.

The key is to take select members of your team and develop a coherent fundraising program before you step into that first meeting. The development of a frame work will help guide the entire group to completing the details necessary to finish.

When parents know that they can expect a “Farmer First Fairly Traded Coffee” fundraiser in the fall, an auction in the winter and a golf outing in the spring well ahead of time, they can plan for them accordingly. You will be able to identify the resources and people ahead of time to ensure that each fund raiser goes off smoothly.

Your volunteers will know the time commitment and timing of the activities. You will gain much needed flexibility as volunteers move in and out of the committee without seeing the dead zones as your work horses suddenly disappear.

Pistol and Burnes is a “Farmer First Fairly Traded Coffee” roasting company with a long history of helping school committees set up successful fund raising programs that have a conscience. For more information visit us on the web www.pistolandburnes.com or call us toll free at 1-888-547-9309.

School fundraisers aren’t just bake sales — they’re big business, said Laura Shutiak, president of the Calgary Association of Parent and School Councils in a recent acticle in the Calgary Herald.

Along with the potential to raise money for student activities comes the potential for fraud as shown by the recent story in the Calgary Herald when a PAC member checked on the status of the fund raising account.

The RBC bank manager announced there was only $5,000 in what should have been a flush school fundraising account. This had to be a mistake, thought Ramona Braun, who was president of the Queensland Downs Elementary parent council.

The bank manager showed Braun cheque after cheque after cheque — all signed by the group’s treasurer. More than $29,000 was missing.

The group eventually turned to the courts to have their treasurer charged — even knowing their school’s name might be tarnished and parent volunteerism might drop.

Parents have to take some of the responsibility for protecting the funds they raise, said the Alberta Education Minister, Dave Hancock The reality is that parents can be legally responsible for the loss if they don’t set up proper systems for controling and administering the funds received.

Pistol and Burnes is a “Farmer First Fairly Traded” coffee roasting company with a long history of helping school committees set up successful fund raising programs that have a conscience. For more information visit us on the web www.pistolandburnes.com  or call us toll free at 1-888-547-9309.