Momento Coffee Co. is in the newspaper this morning.

Coffee processing goes high tech in Tempe

Betty Beard
The Arizona Republic
Jul. 26, 2007
Now even coffee processing has gone high tech.

Momentto Coffee Co., a small Tempe specialty coffee processor, is producing 17 coffee products in a plant that is so automated and computerized that every bean is controlled.

The automation ensures that beans are blended according to exact instructions, roasted at the right temperature and for the right amount of time, filtered several times and then, within three days of roasting, packaged and sealed. The plant can process 600 pounds an hour with two employees.

Petar Vukovic, president, doesn’t think there is another plant like it in the country because the system was custom-built. The company even uses vacuum-sealed cargo containers to bring beans over the oceans.

“Our competitors do the blending with shovels,” he said. “We know how to process and preserve coffee. You can burn coffee in a microsecond.”

Momentto uses a traditional Italian method of roasting beans. Vukovic is a third-generation coffee producer from the Montenegro part of the former Yugoslavia and learned about roasting in southern Italy. The company also has two other owners.

Vukovic caters to a variety of ethnic groups, as well as Americans who tend to like their coffee more watery than many other countries. The company claims to be the only company in the country that roasts and packages a Turkish and Greek blend called Minas Blend Coffee.

The company works in international circles. For example, it imports beans from Colombia and then ships them to Germany because Vukovic considers that the best place to get decaffeinated coffee roasted without losing flavor.

Momentto uses mostly Arabica coffees, a species grown mainly in Ethiopia and very popular in Arab countries. It also uses milder Arabicas grown in South America.

Its products are not sold in Phoenix area stores, just online at www.momenttocaffe.com and at the company’s plant, 520 S. Price Road, Suite 104. Vukovic said he is negotiating with Bashas’ to try to get the coffees into its stores.

Momentto started out making espresso machines for restaurants and selling prepackaged, pre-measured coffee capsules for the machines. But it was taking too long to get the coffee from overseas and by the time it got here, it was no longer fresh, he said. So the owners invested in processing equipment. They still sell espresso machines and are improving them.

Another reason the company has diversified and shifted to producing its own coffees is because of the 2002 strike by longshoremen in Los Angeles ports that left the company vulnerable. It had $90,000 worth of supplies sitting for three months at a shipyard. Now the company uses Houston ports.

Arizona Coffee

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6 comments

  1. “Momentto uses a traditional Italian method of roasting beans.”

    Yeah, I remember the good old days when Mario and Enzo would open up the little shop, right there in Venice, start up the 37 fully automated machines, and proceed to roast 3,600 pounds of coffee each day. Ah, how the locals would come by and marvel…maybe over caffe…

    Does anyone else feel violated?

  2. Over here, we use the traditional Greenlandish method. It’s far better and involves more ice.

  3. Mark Ellis

    The longshoremen in Los Angeles did not go on strike in 2002. They were locked out by their employers. It’s an important distinction. Momentto imports its coffee through Houston thanks to management.

    -1
  4. Chuck

    I am commenting to the comment made by
    Michael T.
    “Momentto uses a traditional Italian method of roasting beans.”

    Yeah, I remember the good old days when Mario and Enzo would open up the little shop, right there in Venice, start up the 37 fully automated machines, and proceed to roast 3,600 pounds of coffee each day. Ah, how the locals would come by and marvel…maybe over caffe…

    Does anyone else feel violated?

    Ignorance must be bliss my friend. I took a tour of this facility and purchased coffee. The knowledge the owners have over the roasting process is incredible. I have been to 15 coffee roasters throughout the US and never have I seen one like this. What they have done is taken old world style of roasting and marketing. NO B.S. with these guys, they were so fed up with how the American coffee roasters were whoring up the industry they no longer participate in the “coffee shows”. Quick fact, their coffee’s are blended with various coffee’s from different parts of the world to create an all around full bodied and full of aroma coffee. I always thought Columbian coffee was well Columbian but the truth is it can be only maybe 10% and the rest from other areas. They said that when people ask for a specific coffee that is called single origin, and will have only 1 type of taste but its still not a full bodied coffee.. In any case to make a long comment short, I ask anyone and everyone to make time to pay them a visit and they will give you a full 15 minute tour and discussion in regards to true gourmet coffee…
    I say good luck guys and will come in soon for more..
    PS. They commented to me that Fox 10 news morning show has called them to set up a live feed from there location some time in the week of 13 thru the 17th.

    So Michael T. make time and learn something new, it will feel good to get your foot out of your mouth..

  5. Connie Lingus

    What Momentto DOESN’T tell you is that they don’t pay their coffee suppliers. It’s pretty easy to build a state-of-the-art facility when you bilk your suppliers out of their share of the revenue. Peter Vuckovic and Henry Eckles should be ashamed of themselves. What a bunch of crooks.

  6. Mark Testarosa

    I am re-selling Momentto`s coffe products at my Scottsdale store since 2004. So the people at Momentto Co. are friendly and high professionals, so ” lonely conny” you are very wrong!
    Mark
    Ps. the coffee they make is fantastic!!