Podcasts about barista guild

Welcome to Part 2 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024! Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show.  Today we will be focusing on improving your coffee and training skills with two experts! Anna Gutierrez and Sandra Elisa Loofbourow! Anna Gutierrez Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she's an expert in product selection, marketing and branding, R + D of specialty coffee products, training and has a consistent passion for beverage development. Anna has presented at Coffee Fest shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista and was also co-featured on Barista Magazine's April, 2012 cover. Anna and got to talk on the show floor about barista basics. What has changed? What is the same? What is most effective? Anna is incredibly gifted and skilled in teaching so I know this will be a great value.  Link: https://www.barista22.com/ LinkedIn:  https://www.linkedin.com/in/annagutierrez/   Sandra Elisa Loofbourow Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and am co-host of the bilingual podcast Cafetera Intelectual. Sandra is dedicated to creating a sustainable, ethical, and quality-focused coffee supply chain and offers numerous classes and workshops to help you learn to assess and describe coffee.  At Coffee Fest she taught a class on expanding your coffee vocabulary and we got chat on the show floor all about how you can take steps to do that very thing in your coffee business.  Links: https://www.sandraloofbourow.com/   LinkedIn: https://www.linkedin.com/in/sandra-elisa-loofbourow-b8979333/ Related episodes:  048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee   Sponsor: www.coffeefest.com  

Looking for the perfect gift for Valentine's Day?  Heather Perry from Klatch Coffee has it!  Drink this -- and hear about the beans that inspired her and the unique, pearlized glasses that accompany this limited edition.Family-owned, Southern California-based Klatch Coffee is debuting an indulgent Aphrodite Pearl Reserve Blend exclusively for Valentine's Day! Its distinct, complex flavors include a sweet chocolate-covered strawberry aroma, and reminiscence of a luscious Black Forest Cake with layers of rich ganache, fresh cherries, and creamy frosting. Featuring notes of black cherry, milk chocolate, and vanilla, this brew is a true gem in our coffee collection, perfect for sharing with someone special. this episode sponsored by CoffeeTalk  About Heather PerryHeather began working in Klatch Coffee's retail stores, building skills that later earned her numerous competitive titles including Regional Champion, United States Champion, and 2nd place in the World Barista Championships, just to name a few. She's also built a reputation as a professional trainer, lending her expertise to individuals and organizations in over a dozen countries, and previously serving as Chair of the Barista Guild of America and President of the SCA. She now heads up the family business as CEO of Klatch Coffee.In the upcoming Vendor Directory from CoffeeTalk Magazine, learn about:Her FAVORITE barista toolsHer real opinion about "gateway candy bar" coffeesA glimpse of who she might be coaching at a US Barista Champ in the future (IMO!)Let's discuss - email Jennifer@Coffeetalk.com 

Imagine you've got a cup of coffee in front of you. You haven't tasted it yet. You therefore don't know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that's because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee's flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who's doing research into coffee science, why they're doing it, how much it costs and how you can get involved. ----------Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyExplore the technology behind Fiorenzato's AllGround home coffee grinderWant to listen to more documentary podcasts about coffee? Check out my Filter Stories podcast Get more involved in coffee science!Buy Brita Folmer's The Craft & Science of CoffeeRead the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence's article on sonic seasoningPartner with the Coffee Science FoundationExplore Felipe Reinoso Carvalho's sonic research, including Diego Campos' winning World Barista Championship routineApply to study at the UC Davis Coffee CentreDo an online course with ZHAW's Coffee Excellence CentreSubscribe to Barista Hustle and complete their online coffee coursesBecome a member of the Barista Guild, Coffee Roaster's Guild, Coffee Technicians Guild and attend their events!Connect with my very knowledgeable guestsCharles Spence - Academic profileFabiana Carvalho - InstagramJanice Wang - LinkedInFelipe Reinoso Carvalho - LinkedInChahan Yeretzian - LinkedInBill Ristenpart - Academic profilePeter Giuliano - LinkedInJenn Rugolo - LinkedInGiulia Bagato - LinkedInDenis Girardi - LinkedInThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsTraboccaEversysOatlyFiorenzato

We had a fabulously fun and enlightening conversation with Bailey Arnold and Becky Reeves. They both give insight on the importance of building and nurturing relationships and finding a path of work that is both fulfilling, fun, and true to yourself. Bailey Arnold is above all else a seeker of sensory delight. After wearing several hats in the coffee industry for nearly a decade she now works for Oatly as the Northeast US Market Development Manager, also working cross-functionally with Oatly's Product Development team on sensory projects. She is Past Chair of the Barista Guild and sits on the Specialty Coffee Association's Board of Directors. She could probably pick you up and carry you around for a little while, and is generally regarded to be a “good time.” Becky Reeves is a multifaceted coffee, events, and brand strategy professional who doesn't want to be defined by any of these things. More importantly, she's a dedicated Formula 1 fan, can beat anyone (ANYONE) at Connect 4, and has legendarily good taste. Currently working in hospitality in Austin TX, Becky is passionate about experiencing new places, building connections, and embracing her fearless creative style. She's hopeful that her next big move will synthesize all three.”

The system works exactly the way it was designed to work...and it needs to be broken. This is the goal of a new model of coffee trade introduced by Andy and Nanelle Newbom through their company Torque Coffee.  Andy and Nanelle Newbom are life long coffee professionals who have been foundational in helping establish the standards for transparency and excellence we know today. With their iconic roastery and retail company Barefoot Coffee they helped pioneer Direct Trade, Andy was a founding member of the Barista Guild, and they both have been work in roasting / importing companies since then where they are consistently pursuing equity and systemic change for an industry who's distribution of value is drastically lopsided.  Recently they have launched a new model of trade based the idea of what they call "Proportional Pricing" with their company Torque Coffee.  In this model they seek to give to break the system and replace it with a framework that pays the farmer a set percentage of the coffee's retail value upfront. It really is a great idea and in today's conversation we will get the inside scoop on how this came about, how it works, and what you can do to adopt this model in your roastery.  We discuss: Iterating models to address the issues Leaching value from farmers Double standards The Torque model: Proportional Pricing Starting at the ceiling You don't have as many coffees as you think Building the system and relationships needed Taking the risk off the producer unintentional impacts on producer Play to pay sucks The practice of tracking all your costs   Links: www.torquecoffee.com Instagram @torquecoffees Related episodes: Sustainability Series #2 : Importing & Roasting 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 288 : The Truth behind Cheap Coffee w/ Karl Weinhold Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

With WOC2022 still fresh in our memory, Filip invited Trish Rothgeb to the show and ask some questions regarding roasting on competition level. Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA's Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors, and a founding member of the Barista Guild of America. Website: https://www.giesen.com Instagram: https://www.instagram.com/giesencoffeeroasters/ Facebook: https://www.facebook.com/giesencoffeeroasters LinkedIn: https://www.linkedin.com/company/giesen-coffee-roasters/mycompany/ Filip Åkerblom: https://www.instagram.com/filipakerblom/ Trish Rothgeb: https://www.instagram.com/trishrothgeb/

Episode 008 "Career Series: Trish Rothgeb Gives a Lesson on Becoming a Cafe Owner" We are so fortunate to talk with one of Specialty Coffee's greats, Trish Rothgeb. Her experience and breadth of knowledge is extensive and we hope you have as much fun listening as we had chatting with her! Trish Rothgeb (she/her) is the co-founder, roastmaster, and director of coffee at the San Francisco-based Wrecking Ball Coffee Roasters! With over 30 years of experience, Trish has held numerous roles in the coffee industry, including her roles on the Roasters Guild Executive Council, as a charter member of the World Barista Championship Board of Directors, and as a founding member of the Barista Guild of America. From 2013-2016, Trish was Director of the Q Program for Coffee Quality Institute (CQI) and continues as a credentialed Q Instructor and a Licensed Q Grader as well as a volunteer for CQI's projects worldwide. In 2019, The James Beard Foundation awarded Trish a fellowship with their Women's Entrepreneurial Leadership Program. She is also credited with coining the term "third wave coffee".

This week we recap SCA Expo 2022 in Boston with the incomparable Julie Housh. We recount our adventures through the world of the annual coffee tradeshow. Julie Housh is currently the Knowledge Development Manager with the Specialty Coffee Association (SCA) and an Authorized SCA Trainer (AST). She is passionate about sharing specialty coffee with as many people as possible and working to improve the livelihoods of all stakeholders in the coffee value chain. Julie began her career in coffee as a barista, and has since held the roles of Wholesale Educator, volunteer Chair for the Barista Guild, and Program Coordinator for the World Coffee Championships. When she isn't thinking about coffee Julie is probably thinking about snacks.

As heard on Games & Grub in November of 2020, Scott Lucey of (then) Wonderstate Coffee and now Likewise Coffee has a love for the craft that goes back decades. He has some strong words about Milwaukee coffee culture (6:07), explains the Barista Guild of America to those who have never heard it before (11:15), and describes his secret life as a radio DJ (16:38). -- I do not own the rights to this music. All rights to "Russ - SMALL TALK (Official Instrumental):" Russ and Russ My Way Inc

As heard on Games & Grub in November of 2020, Scott Lucey of (then) Wonderstate Coffee and now Likewise Coffee has a love for the craft that goes back decades. He has some strong words about Milwaukee coffee culture (6:07), explains the Barista Guild of America to those who have never heard it before (11:15), and describes his secret life as a radio DJ (16:38). -- I do not own the rights to this music. All rights to "Russ - SMALL TALK (Official Instrumental):" Russ and Russ My Way Inc

In installment number 2 of Milwaukee Coffee on Games & Grub, Aidan Hatton talks to Scott Lucey, one of the key cogs of the coffee game in the 414. Owner of the Wonderstate (formerly known as Kickapoo) Milwaukee café, Scott has worked closely in the industry for years and is a former chair for the Barista Guild of America. In this conversation, Scott and Aidan talk intricacies of Milwaukee coffee and how Wonderstate specifically has dealt with a number of changes including changing their name, the COVID-19 pandemic, and becoming the country's first solar-powered roaster in 2015. A wealth of Milwaukee coffee knowledge, Scott Lucey's got something to teach everyone in this episode - from amateurs to award-winners. All you have to do is listen.

Ah roasting coffee, many shop owners are planning what they want their business to look like in the future and how they can make it more resilient and roasters/retailers seem to have some more flexibility in what they can do in this crisis. the idea to roast coffee for yourself can seem fairly simple but there are more issues to consider than one may think. What is the case for and against roasting your own coffee and how can you make the right choice for your business? What are the key considerations to work through that determine if you will be a good roaster or a bad one? Today we get to really explore this subject and generally the art of being a great roaster with the ever insightful, Joe Marrocco! Joe is heading up the U.S. division of German based green coffee importer List and Beisler and has been an accomplished coffee professional since 2005. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, and a barista competitor. Prior to List and Beisler he was the long time Sr. Sales Associate and Director of Education at Café Imports, and Educator in collaboration with Mill City Roasters and is widely considered the go-to guy in the industry for deeply useful and practical knowledge in all things roasting.  I am thrilled to have Joe back on the show to explore the subject of becoming a roaster and whether it is the right move for you to make or the worst move you could make. In typical Marrocco fashion, Joe lays out several well reasoned approaches to both sides of the issue and we leave having gained clarity and direction.  In this episode you will learn: Why you should or should not start roasting The logistical concerns behind the scenes Do you save actually money? The metric of joy and health Questions and Factors in profitability Benefits of retail before wholesale  Manual vs automation in roasting equipment Tips for being a good roaster and avoid being a bad one  Trends vs authenticity Links: www.list-beisler.coffee Joe on Instagram Joe on Twitter List and Beisler on Instagram   Related episodes: 026 : What Your Roaster Wants You to Know w/ U.S. Roasting Champion Mark Michaelson 063 : What Your Roaster Wants You to Know w/ Rob Hoos Joe gives Career Advice 20 : Transparency and Origin Knowledge in the Cafe w/ Joe Marrocco     The BEST in commercial coffee equipment www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service    

Di tengah pandemi ini, kami mengangkat tema khusus terkait krisis yang sedang kita hadapi. Kami berbincang dengan >40 pelaku rantai produksi kopi di Indonesia, dari hulu hingga hilir, dari Gayo sampai Papua. Kami berharap curahan hati ini dapat menebarkan solidaritas dan memantik nyala semangat bagi kita semua.

Jessie May Peters worked many years as a barista before turning her career into green coffee importing. She has always been community-focused, volunteering at many speciality coffee events, which eventually lead her to become a chair of Barista Guild in 2019. We talked about challenging times for baristas who found themselves without their daily routine […] The post Jessie May Peters: What Does The Future Hold for Baristas? appeared first on European Coffee Trip.

JAGO adalah mobile coffee shop,dengan menggunakan sepeda, sebuah projek yang baru saja diluncurkan oleh Yoshua Tanu sekaligus mengakomodasi publik yang ingin memiliki kedai kopi berjalan. Biasa dipanggil Yosi yang sudah malamg melintang di panggung kejuaraan Barista tingkat nasional dan juga 3 kali di ajang World Barista Championship di Italia, Irlandia, dan Korea Selatan. Saat ini ia juga menjabat Ketua Barista Guild Indonesia (BGI).

Jordan Michelman and Zachary Carlsen talk to guest Bailey Arnold of Oatly and the Barista Guild. Also discussed in this episode: Sprudge NYC Party At Stumptown Coffee w/ Oatly! Meeting Sprudge contributor Tung Nguyen! Our favorite moments from the NY Coffee Festival, including delicious coffees and teas from Califia, Partners Coffee, Oatly, Equator Coffees, Rishi Tea, Spirit Tea, and more! Tea Week 2.0 coming in February 2020! Marcel Proust! And much much more!   This episode of the Coffee Sprudgecast is sponsored by Odeko, Hario, Urnex, Swiss Water Decaf, and IKAWA.

Every year, hundreds of baristas come together for the United States Coffee Championships. The competitions are heavily anticipated, with folks preparing for months to present their routines to judges and figure out who is the best coffee brewer, roaster, or taster in the nation.  The heart of the entire competition is the barista championships. You might be thinking, what could a barista competition even be? Is it who can make the best coffee? Is it who has the best beans? Is it who can make the prettiest latte art? All these things make up a portion of the competition, but it’s fundamentally a test of skill, expertise, and perhaps a little bit of luck and circumstance.  Competitors have 15 minutes to present four espressos, four milk drinks, and four signature drinks to a panel of sensory judges, all the while having two technical judges hovering around you, scoring your technique and technical abilities. The winner goes on to represent the United States at the World Barista Championships, which happens to be in Boston this year.  The competitions are the breeding ground for new ideas in coffee. You might see competitors freeze their coffee beans or talk about new processing methods. Techniques and concepts that we accept as commonplace in the coffee industry usually come from coffee competitions, and their influence on the future of specialty coffee can’t be measured.  Every year, my colleague, Colin Whitcomb, and I sit on the sidelines and provide live commentary for folks watching at home. The competitions are livestreamed by the Specialty Coffee Association, who hires a professional AV team to run sound and shoot live video, and Colin and I meticulously re-read the rulebook and watch past competitions to see what’s new, what trends have carried on from years past, and provide context for the decisions that competitors make.  This is a task that Colin loves. He’s a long time barista competitor, Executive Council member for the Barista Guild, and is currently building out his new café, Canary Coffee Bar, in Milwalkee, Wisconsin. Colin has been part of the specialty coffee community for over a decade, and competed in his first barista competition in 2008. In this interview, which we recorded on the eve of the United States Barista Championships, Colin talks about the history and ever-changing format of the competition, what trends and ideas came out of the competition sphere, and we make some spur of the moment bets on who we think will win (spoiler alert—we’re 100% wrong).  This is Colin Whitcomb of Canary Coffee Bar. Listen in. 

Should the City of Hamilton be involved in the entertainment industry? Is it right to ask for taxpayer money to go towards maintenance of these buildings in the city? Guest: Sam Merulla, Hamilton City Councillor - What is it that makes a good cup of coffee? What is the most amount of money you would spend on a cup? Guest: Heather Perry, Past Chair of the Barista Guild of America - What goes into finding the best locations and buildings used in movies and in television? What makes these locations so special and iconic? Guest: Jonathan Matthews, Professional Location Scout

Today's episode was recorded live at CoLab: Bucharest in 2018. Co:Lab is as Barista Guild event dedicated to connecting a local barista community with the international barista scene that includes lectures, workshops, and activities. Tim Wendelboe joins us as he explores the challenges of being a biological coffee farmer. Today's talk is actually a follow up to his CoLab: Paris talk in 2015, where he first introduced Finca El Suelo and the work they were just beginning, using soil biology to grow coffee free from pesticides and mineral fertilizers. Tim explains the challenges the team faced and the lessons they've learned since they first started farming at Finca El Suelo. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/41/the-challenges-of-being-a-biological-coffee-farmer-tim-wendelboe-colab-bucharest/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming CoLab: Milan, May 7-9: https://www.colab.baristaguild.coffee/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Podcast introduction 1:00 Introduction 6:00 The farm had little microbiological activity prior to planting coffee 9:45 Tim began planting trees and realised the soil wasn't giving the trees enough nutrients, so he began finding ways of creating better compost. 13:45 Tim then found he needed to stop pests and needed even more high quality compost, more shade trees, better mulch, better weed management, introducing row crops along with better timing. 24:30 Reasons why Tim's farm isn't producing more coffee and why he's doing this in the first place. Q&A with Stuart Ritson - 29:00 How different is Tim's farming practices compared to his neighbours? 31:30 Why didn't Tim consider starting a farm in a forest? 33:00 How much coffee do you expect to harvest when farming coffee organically? 34:30 Tips for making better compost 37:15 What institutions offer classes for farmers to learn more about soil biology? And in farming communities, is there long term awareness for how to compost better? 40:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Black Coffee, the new event series from creative director Michelle Johnson (The Chocolate Barista) recently staged major events in New York City (October 15th) and Washington DC (October 19th) at the Classic Stage Company in lower Manhattan and The Line Hotel in Adams Morgan. Hosted by Michelle Johnson, produced by Sprudge, and featuring NYC co-hosts Tymika Lawrence (Atlas Coffee) and Ezra Baker (Oren’s Coffee Co.) and DC co-host Adam JacksonBey (The Potter’s House, Barista Guild of America Executive Council), these events centered the voices and experiences of Black coffee professionals and enthusiasts alike, all with unique perspectives that spanned intersectional identities and roles on the retail end of the value chain. The NYC event was sponsored by La Marzocco USA, Revelator Coffee, Oatly, Everyman Espresso, and Oren’s Coffee Co. and featured panel guests Lem Butler (Black & White Roasters), Kristina Hollie (Intelligentsia), Winston Thomas (Barista Champion of South Africa/Urnex Ambassador), and Candice Madison (Irving Farm). Extra special thanks to the team at Everyman Espresso and Classic Stage Company for helping support this event onsite, and to Oren’s Coffee Co., Discovery Wines and Make My Cake for afterparty support. (Special thanks to D’Onna Stubblefield for music, party logistics, life advice, et. al.) Live Instagram coverage and event photography was produced by Noemie Tshinaga.

Black Coffee, the new event series from creative director Michelle Johnson (The Chocolate Barista) recently staged major events in New York City (October 15th) and Washington DC (October 19th) at the Classic Stage Company in lower Manhattan and The Line Hotel in Adams Morgan. Hosted by Michelle Johnson, produced by Sprudge, and featuring NYC co-hosts Tymika Lawrence (Atlas Coffee) and Ezra Baker (Oren’s Coffee Co.) and DC co-host Adam JacksonBey (The Potter’s House, Barista Guild of America Executive Council), these events centered the voices and experiences of Black coffee professionals and enthusiasts alike, all with unique perspectives that spanned intersectional identities and roles on the retail end of the value chain. The DC event was sponsored by La Marzocco USA, Oatly, Revelator Coffee, and The Line Hotel, and featured panelists including Aisha Pew (Dovecote Cafe), Candy Schibli (Southeastern Roastery), Reggie Elliott (Foreign National), Victoria Smith (The Cup We All Race 4), and Donte Gardner (Vigilante Coffee Company). Ticket sales at this event benefited Collective Action for Safe Spaces. Special thanks to everyone at The Line Hotel for their incredible support and accommodation for this event—particularly Farrah Skeiky for her exceptional coordination and consideration—and to Gran Cata and Danielle’s Desserts for supporting a delicious afterparty. (Special thanks to Callie Eberdt of Oalty for onsite support and general positivity.) Live Instagram coverage and event photography was produced by Kayla Butler.

SHIFT BREAK #20 : Today we welcome the first ever guest to the Shift Break series, Joe Marocco! A little while ago Joe posted a brilliant piece on his FB page that he has now graciously given to Keys to the Shop in audio form.  Joe is the Coffee Educator at Mill City Roasters in Minneapolis, MN and has been in specialty coffee since 2005. He has been a barista, manager, educator, and leader in the Barista Guild of America. He was also the Director of Education for Cafe Imports and is the Chair of the Membership and Communications Committee for the Roasters Guild Executive Council.  This distillation of advice is gold to young and old coffee pros alike who are looking to set a trajectory that will guide them to a fulfilling coffee career.  I hope you enjoy Joe's words and wisdom!    Links:  www.millcityroasters.com KTTS Ep. 20 : Transparency, Origin Knowledge, and Your Shop w/ Joe Marrocco  Mill City Roaster School on You Tube  

Today’s guest is basically one of my personal hobbies. He’s one of my windows into coffee culture, and following him on Twitter has given me insight into so many of the social, business, product, and values issues within coffee that I find highly relevant to beer. It’s not always a straightforward translation, of course, and much of what we talk about today is about the gaps between the two. Coffee and beer, and craft-oriented niches, have so much in common. But the differences are meaningful and instructive. Nick Cho has been there for much of it. He’s served as director of the Barista Guild of America’s Executive Council, the SCA’s board of directors, World Barista Championship board, and chaired the U.S. Barista Championship, among many other roles. He’s also opened his own roaster, Wrecking Ball, has been a guest lecturer at Berkeley, Dartmouth, and UC Davis, and used to have a podcast of his own. But this all pre-dates how I came to know him, and that was as a #CoffeeTwitter personality that people either get excited about or roll their eyes at. I’ve always found him to be a fantastic window into it all, with a point of view few others are willing or able to offer in public. And, like me, he hates cold brew. So at the most recent SCA Expo in Seattle, the coffee world’s GABF, I took a break from Uppers & Downers with Nick to unite these forces for better and worse. Better for me, I think, but I’m not sure about him. For coffee folks, the beer world is just weird. This is Nick Cho of Wrecking Ball Coffee Roasters. Listen in.

This episode of the SCA Podcast features Ralf Rueller, speaking at CoLab: Belfast in November 2017 about the essential factors to consider when planning a new cafe.  Since 2010, Ralf and his team at The Barn Coffee Roasters have been doing pioneering work in Berlin's specialty coffee scene, exploring how to build an audience, lower barriers, and make specialty coffee work in the city. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

This episode of the SCA Podcast features Ben Szobody speaking at CoLab: Belfast in November 2017 about the business and social benefits of hiring beyond the usual suspects. Ben leads an examination of employee retention in the industry and looks at what it takes to develop well-rounded employees who stay inspired and engaged. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

This episode of the SCA Podcast features Kathe Kaczmarzyck speaking at CoLab: Belfast in November 2017. Fermenting food and drinks has a long history with a variety of methods rooted in different cultures across the globe. In her talk, Kathe regales stories of her explorations to discover how the culture of fermentation benefits our health and wellbeing. Kathe is an avid fermentor currently residing in London. She works teaching fermentation, experiments with various processes, and studying the cultural world at large. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: http://www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

We’ve made it a habit the past few years running to release what we feel is a particularly special or insightful video right before the holiday season in the hopes that it sneaks into your (sub)conscious as you think about the year coming to a close and think about what it is you want to achieve in the year ahead. There’s been a lot written this year questioning who we are as a community, what it means to work in coffee, and what’s coming next. Many of the questions seemed to focus on where we are as an industry: are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb is credited creation of the phrase “third wave coffee” (FlameKeeper, 2002) and has often been asked to give her take on the state of the industry.  Here, recorded at our event in San Francisco, Trish delves into what inspired her to talk about coffee in waves all those years ago – something until now that she has previously brushed off in conversation - and what it means for coffee’s future. We hope this talk inspires you not only to learn more about the history, concepts, and people that Trish highlights in this talk, but also to impact how you think about coffee, our industry, and the work that needs to be done. ---Photo by Cris Mendoza (Saint Frank Coffee) Trish Rothgeb is the co-founder, owner, director of coffee, and roastmaster at Wrecking Ball Coffee Roasters in San Francisco. Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches “cupping” to coffee producers and coffee professionals around the world. She is also credited with coining the term “third wave coffee” and identifying the relevant concepts. Trish is a licensed Q Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America. From 2013 to 2016, Trish worked on staff at the Coffee Quality Institute (CQI) as the “Director of Programs: Q and Educational Services,” in addition to her work with Wrecking Ball Coffee Roasters.

We’ve made it a habit the past few years running to release what we feel is a particularly special or insightful video right before the holiday season in the hopes that it sneaks into your (sub)conscious as you think about the year coming to a close and think about what it is you want to achieve in the year ahead. There’s been a lot written this year questioning who we are as a community, what it means to work in coffee, and what’s coming next. Are we on the fourth wave, or the fifth wave? The sixth? What’s a wave, anyway? Although she says she’s “not the ‘wave oracle’,” returning speaker Trish Rothgeb has been credited with the creation of the phrase “third wave coffee” (FlameKeeper, 2002) and has often been asked to give her take on the state of the industry. Here, recorded at our event in San Francisco, Trish delves into what inspired her to talk about coffee in waves all those years ago – something until now that she has previously brushed off in conversation - and what it means for coffee’s future. We hope this talk inspires you not only to learn more about the history, concepts, and people that Trish highlights in this talk, but also to impact how you think about coffee, our industry, and the work that needs to be done. --Photo by Cris Mendoza (Saint Frank Coffee) Trish Rothgeb is the co-founder, owner, director of coffee, and roastmaster at Wrecking Ball Coffee Roasters in San Francisco. Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches “cupping” to coffee producers and coffee professionals around the world. She is also credited with coining the term “third wave coffee” and identifying the relevant concepts. Trish is a licensed Q Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America. From 2013 to 2016, Trish worked on staff at the Coffee Quality Institute (CQI) as the “Director of Programs: Q and Educational Services,” in addition to her work with Wrecking Ball Coffee Roasters.  

In this bonus episode of the SCA Podcast, Nick Cho moderates a panel on the state of specialty convenience coffee. This talk is one of three presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Did you miss the first two Bloom episodes? Find them at www.scanews.coffee/bloompodcast. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: www.scanews.coffee/2017/11/06/sca-lectures-podcast-bonus-fast-cheap-good-pick-2 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

In this bonus episode of the SCA Podcast, Martha Stoumen provides insights into the natural wine industry. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter on our website: www.scanews.coffee/2017/10/23/sca-lectures-podcast-bonus-martha-stoumen-bloom-san-francisco --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

In this bonus episode of the SCA Podcast, Mokhtar Alkhanshali talks about the impact of disease on coffee production and how the coffee plant's past holds the key to its future. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter on our website: http://www.scanews.coffee/2017/10/17/sca-lectures-podcast-bonus-mokhtar-alkhanshali-bloom-san-francisco --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

There is a lot of farm information available to us today in coffee. The question is how do we use that information & what is the line between overloading the customer and enhancing their experience? What purpose does all this knowledge serve? Today Joe Marrocco of Coffee Imports helps us not only answer these questions but also talks about the relationship between the cafe, the producer, and everything in between.    Joe Marrocco has been working in Specialty Coffee since 2005, where he started at a small, but mighty, café in southeast Missouri. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, a barista competitor, a BBQ judge, a server and expeditor, and many more things both in and out of coffee. Basically, he loves the service industry, coffee, food, and people. He is also a husband of nearly 15 years, and the father of two. He is the Sr. Sales Associate and Director of Education at Café Imports, Educator in collaboration with Mill City Roasters, Co-host of the Opposites Extract Podcast, and Chair of the Membership and Communications Committee on the Roasters Guild Executive Council. Show Notes  www.cafeimports.com www.millcityroasters.com www.oppositesextract.com www.joemarrocco.com Insta and Twitter: @roasterjoe Email: joe@cafeimports.com 

Join Lo-key as we talk to the owner of Bear Coast Coffee Jeff. We talk about Bear Coast, Batch Brewed Coffee, The Barista Guild, Why they choose to be a Multi-Roaster and Star Wars. This episode Also features some questions from my friend Sam.

This week, we say “tot ziens” to our time with Barista Guild of Europe at CoLab: Antwerp this past April: that’s right, it’s the afternoon discussion featuring Dr. Marco Wellinger, Emma Sage, and Stephen Morrissey! The topics cover everything from why the internet is dangerous (but also awesome) to new research opportunities opening up as a result of the SCAA/SCAE Unification, with more in between: the cyclical nature of trends, crowd-sourcing data, whether or not you can try to meet multiple needs, why we need to start promoting variety, cultural differences in coffee service and approach, and the importance of an open mind. Many thanks to our incredible speakers, the attendees of CoLab: Antwerp, and of course, the Barista Guild of Europe. Next stop: New York! 

This week, we’re stepping back a bit and revisiting the morning speakers that joined us at Barista Guild of Europe’s CoLab: Antwerp this past April, when Charlotte Malaval, Rob Berghmans, and Talor Browne took to the stage to answer questions from the audience. The questions—and resulting discussions—focused on management (both self-management as well as employee management), expectations, and the lack of a one-size-fits-all solution for looking after both your people and yourself when it comes to the coffee industry. There are many ways in which we need to grow to become a “sustainable” industry, but it’s encouraging and inspiring to see that this discussion has continued beyond CoLab: Antwerp with an increased focus on asking ourselves searching questions not only on how we can improve coffee or coffee quality, but also ourselves in the process. 

This week, we’re stepping back a bit and revisiting the morning speakers that joined us at Barista Guild of Europe’s CoLab: Antwerp this past April, when Charlotte Malaval, Rob Berghmans, and Talor Browne took to the stage to answer questions from the audience. The questions—and resulting discussions—focused on management (both self-management as well as employee management), expectations, and the lack of a one-size-fits-all solution for looking after both your people and yourself when it comes to the coffee industry. There are many ways in which we need to grow to become a “sustainable” industry, but it’s encouraging and inspiring to see that this discussion has continued beyond CoLab: Antwerp with an increased focus on asking ourselves searching questions not only on how we can improve coffee or coffee quality, but also ourselves in the process. 

One of the best things about Barista Guild of Europe’s CoLab: Antwerp programmingwas undoubtedly the Wednesday morning session with SCAA’s Science Manager, EmmaSage, who lead attendees through a taste-buds-on deep dive of the World CoffeeResearch Sensory Lexicon. Whilst technology hasn’t developed to the point wherewe can share sensorial experiences via the technowebs, we can share with youEmma’s introduction to World Coffee Research, the International Multi-LocationVariety Trial, and the sensory lexicon they’ve developed to be able to be ableto objectively measure—and thus improve—desirable coffee qualities in a worldof climate change and increasing disease. World Coffee Research—and the important work they undertake—is atestament to the positive power of collaboration. We hope you are inspired byEmma’s talk to continue to collaborate, whether at events like BGE’s CoLab orwithin the new unified specialty coffee organisation! -- Emma Sage is theScience Manager at the Specialty Coffee Association of America (SCAA), whereshe promotes research, acts as the primary liaison between science andindustry, and serves as a scientific interpreter for coffee professionals. Inthis position, she has also investigated a variety of scientific topicsrelevant to the specialty coffee industry by way of original research projects,content for pathway classes, invited lectures, special reports and literaturereviews, and regular contributions to the SCAA Magazine. She also serves as theWorld Coffee Research Industry Liaison. She holds a M.S. in Botany from theUniversity of Wyoming, a B.A. in Ecology, and holds a post-graduate certificatefrom the Applied Sensory and Consumer Science Certificate Program at theUniversity of California, Davis. She has experience with a variety oflaboratory and field research projects in plant physiology, biology, ecology,enology, and climate change science which has given her a solid foundation toapply to coffee. She has always been committed to science education and isdedicated to acting as an effective resource for the specialty coffee industry. 

One of the best things about Barista Guild of Europe’s CoLab: Antwerp programming was undoubtedly the Wednesday morning session with SCAA’s Science Manager, Emma Sage, who lead attendees through a taste-buds-on deep dive of the World Coffee Research Sensory Lexicon. Whilst technology hasn’t developed to the point where we can share sensorial experiences via the technowebs, we can share with you Emma’s introduction to World Coffee Research, the International Multi-Location Variety Trial, and the sensory lexicon they’ve developed to be able to be able to objectively measure—and thus improve—desirable coffee qualities in a world of climate change and disease. World Coffee Research—and the important work they undertake—is a testament to the positive power of collaboration. We hope you are inspired by Emma’s talk to continue to collaborate, whether at events like BGE’s CoLab or within the new unified specialty coffee organisation! -- Emma Sage is the Science Manager at the Specialty Coffee Association of America (SCAA), where she promotes research, acts as the primary liaison between science and industry, and serves as a scientific interpreter for coffee professionals. In this position, she has also investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for pathway classes, invited lectures, special reports and literature reviews, and regular contributions to the SCAA Magazine. She also serves as the World Coffee Research Industry Liaison. She holds a M.S. in Botany from the University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate from the Applied Sensory and Consumer Science Certificate Program at the University of California, Davis. She has experience with a variety of laboratory and field research projects in plant physiology, biology, ecology, enology, and climate change science which has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry. 

Our last video from CoLab: Paris is the afternoon panel discussion, featuring Katie Carguilo, Morten Munchow, and Klaus Thomsen. Kicking off with a heavily philosophical question—what drives you to keep going, within specialty coffee, when the goal-posts keep moving?—this panel discussion is home to some incredible gems from those on stage about the ethics of direct trade, fair trade, and post-colonial trading structures, as well as innovation, genetic modification of Arabica, and other research initiatives. We had an absolutely great time at CoLab: Paris—thanks again to all of our speakers and our host partners, Barista Guild of Europe and Frog Fight! 

Our last video from CoLab: Paris is the afternoon panel discussion, featuring Katie Carguilo, Morten Munchow, and Klaus Thomsen. Kicking off with a heavily philosophical question—what drives you to keep going, within specialty coffee, when the goal-posts keep moving?—this panel discussion is home to some incredible gems from those on stage about the ethics of direct trade, fair trade, and post-colonial trading structures, as well as innovation, genetic modification of Arabica, and other research initiatives. We had an absolutely great time at CoLab: Paris—thanks again to all of our speakers and our host partners, Barista Guild of Europe and Frog Fight! 

Trevor is the Owner of Madcapp Coffee in Washington DC & Grand Rapids Michigan. Trevor has been heavily influential in Barista competitions, on the Barista Guild of America & he even met 50 cent. In this episode we talk about balance, the determination it takes to be a business owner, coffee roasting, philosophy, family life & of course, shenanigans. Enjoy and please check out our kickstarter!

For once, the rumours may actually be true: this week, after an epic technical failure in Shanghai, Jenn took the opportunity to hijack No. 51 with the help of legendary behind-the-scenes lurker, Julie Housh. Past-Chair of Barista Guild of America, former Competitions Coordinator of World Coffee Events, and current Executive Assistant to SCAA Director, Ric Rhinehart, there’s a good chance you’re familiar with or have somehow been touched by* Julie’s work, despite the fact that she tends to fly “under the radar.” Together, they drag Episode 51 in a slightly different direction from the norm as they chat about backstage shenanigans, their mutual love of spreadsheets, barista guilds, unorthodox coffee career paths, career sustainability, the performance of gender in competition, the importance of allowing yourself to fail, awkward self-serving statements, and the current role of social media in the coffee industry. *That’s what she said. -- Join us live for a seriously awesome lineup in Antwerp, April 25-27! Tickets are still available from Barista Guild of Europe, but going quickly. 

This week’s episode starts off sounding much seedier than it actually is: Colin lured the second Tim of the coffee podcast triple crown, Melbourne-returnee Tim Varney, up to his room for a “chat.” Over coffee and “forgotten” pairs of stray underpants, Tamper Tantrum’s first ever guest co-host (Vienna, 2012) revives the banter: as they talk through Tim’s start in coffee to his current role juggling two companies (the World Aeropress Championship and Bureaux Collective), they reminisce together about Tim Wendelboe topless, the Stockfleth’s manoeuvre, terrible analogies, and snuggle nights with Klaus Thomsen. Along the way, they also cover some serious stuff, too: the meteoric rise of the WAC, the drive behind the creation of the Bureaux Collective, and the supposed saturation point of the Melbourne market. No. 50 is chock full of blatant honesty and serious silliness—a fitting milestone podcast, if we do say so ourselves.  --- Want to get in on the action? We're going to be live at Barista Guild of Europe's CoLab: Antwerp this April 25-27th! Tickets are currently available on their site, but going fast--get in before they go! 

On this week’s podcast, we are joined by a long-time listener and one of our CoLab: Prague speakers: the  CEO of Drop Coffee, Joanna Alm. Episode No. 41 (not the 41st) features a recap of all things Cup North, a discussion of recent changes at Drop, the Swedish/Nordic specialty coffee scene, and last week’s Nordic Roasters Forum. Also covered: a new metaphor for coffee roasting, a beginners guide to the Swedish language*, the burgeoning European Roaster’s Guild, and a few thoughts on why we’ll still be in Paris this week for Barista Guild of Europe’s CoLab event. *Including the ever-important phrase, “skölpaddan bär en gul hatt.” --

On this week’s podcast, we are joined by a long-time listener and one of our CoLab: Prague speakers: the  CEO of Drop Coffee, Joanna Alm. Episode No. 41 (not the 41st) features a recap of all things Cup North, a discussion of recent changes at Drop, the Swedish/Nordic specialty coffee scene, and last week’s Nordic Roasters Forum. Also covered: a new metaphor for coffee roasting, a beginners guide to the Swedish language*, the burgeoning European Roaster’s Guild, and a few thoughts on why we’ll still be in Paris this week for Barista Guild of Europe’s CoLab event. *Including the ever-important phrase, “skölpaddan bär en gul hatt.” --

Some of you may recognize Adam Neubauer from this year's World Barista Championship in Seattle--the 2015 Czech champion made it into the semi-finals with his presentation highlighting every part of the coffee's journey. Adam is also head barista of both the beautiful EMA Espresso bar and Café Lounge in Prague—our host city for the first-ever CoLab with Barista Guild of Europe. Adam’s talk, “Barista as Psychologist”, is an incredibly engaging exploration of how concepts from the field of psychology can be used to improve baristas skills as well as customer experience. Covering studies from psychology heavy-weights Lieberman and Seligman as well as those more directly applicable to the coffee industry (Velasco, Jones, King, and Spence), this is a talk you won't want to miss, particularly if you spend any time behind bar! 

Some of you may recognise Adam Neubauer from this year's World Barista Championship in Seattle--the 2015 Czech champion made it into the semifinals with his presentation highlighting every part of the coffee's journey. Adam is head barista of both the beautiful EMA Espresso Bar and Cafe Lounge in Prague - our host city for the first ever CoLab event with Barista Guild of Europe. Adam's talk, "Barista as psychologist", is an incredibly engaging exploration of how concepts from the field of psychology can be used to improve both barista skills and customer experience. Covering studies from psychology heavy-weights Lieberman and Seligman as well as those more directly applicable to the coffee industry (Velasco, Jones, King, and Spence), this is a talk that you won't want to miss, particularly if you spend any time behind bar! 

Our second speaker at the Barista Guild of Europe’s CoLab event is a familiar face to those on the competition circuit: Erna Tosberg, a barista and trainer working for roestbar Munster, represented Germany at the 2014 WBC. A passionate advocate for coffee education, she was also involved in the first-ever Barista Camp (Athens, 2014) as an AST and is responsible for Kaffeschule Munster, a coffee school associated with roestbar: “because the more people know about coffee as a product, the more they will appreciate high-quality coffee.”In her talk, Erna poses a question that frequently crops up in our community: do we need barista competitions? Walking the audience through her perspective both as a competitor and as a trainer, Erna thoughtfully explores the positives and negatives of our current competition platform and lands on a very firm answer.You can keep up with all of Erna’s work with roestbar here and her work with kaffeschule munster here.

Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee.” Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee. This is one talk where there is a benefit to watching it recorded: there is so much information packed into Chahan’s time on stage—we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have a recognizable flavour influence, we’re sealing our coffee bags incorrectly—that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented. You can keep up with all of the exciting work that Chahan is doing as chair of SCAE’s Research Committee here and find more information on his exciting post-graduate degree here. 

Our first speaker at Barista Guild of Europe’s CoLab event could very easily be known as “the King of Coffee Geeks”: now the Head of Analytical and Physical Chemistry at the Zurich University of Applied Sciences, Chahan Yeretzian is a prolific coffee academic, having previously held various management positions with Nestle R&D, and has initiated the first-ever post-graduate degree in “The Art and Science of Coffee.” Chahan’s talk to the attendees of CoLab: Prague is a rollicking journey through the sciences of water, aroma, and freshness in relation to coffee. This is one talk where there is a benefit to watching it recorded: there is so much information packed into Chahan’s time on stage—we’re probably using the wrong water, only 25-30 of the 1000 volatile compounds in coffee have a recognizable flavour influence, we’re sealing our coffee bags incorrectly—that we’ll all benefit from the ability to pause and take notes so that we can absorb the information presented. You can keep up with all of the exciting work that Chahan is doing as chair of SCAE’s Research Committee here and find more information on his exciting post-graduate degree here. 

It's the return of the short! Official pusher-and-puller of all things Barista Guild of Europe Isa Verschraegen chats with Steve to chat about all things Euroguild, this year's Barista Camp in sunny Italy, and CoLab. Also covered: BGE's "safe haven" away from all of the crazy at Nordic World of Coffee Next week (BGE Myshorna), the importance of taking the time to have fun with your fellow baristas, and BGE's Dialogue as a way to connect with other baristas and share ideas when you can't make it to events.

It's the return of the short! Official pusher-and-puller of all things Barista Guild of Europe Isa Verschraegen chats with Steve to chat about all things Euroguild, this year's Barista Camp in sunny Italy, and CoLab. Also covered: BGE's "safe haven" away from all of the crazy at Nordic World of Coffee Next week (BGE Myshorna), the importance of taking the time to have fun with your fellow baristas, and BGE's Dialogue as a way to connect with other baristas and share ideas when you can't make it to events.

2015 Chair of Barista Guild of Europe Dale Harris joined us in Manchester to talk about "the Post-Apocalyptic Barista's Handbook," where research and development has made technology king and our carefully honed skills of dosing and tamping obsolete. In this talk, Dale outlines how the role of the barista will need to change if we want it to be a sustainable career and why we should go ahead and make those changes now--by investing in people--if we want to be able to keep drinking tasty coffee, full stop.

2015 Chair of Barista Guild of Europe Dale Harris joined us in Manchester to talk about "the Post-Apocalyptic Barista's Handbook," where research and development has made technology king and our carefully honed skills of dosing and tamping obsolete. In this talk, Dale outlines how the role of the barista will need to change if we want it to be a sustainable career and why we should go ahead and make those changes now--by investing in people--if we want to be able to keep drinking tasty coffee, full stop.

In this SCAA Short, we nab Dale Harris, 2015 Chair of the Barista Guild of Europe (and of no relation to Dale Harris, Wholesale Director at HasBean), for ten minutes to talk about building a community, barista sandwiches, Nick Cho’s (supposed) one-day visit to Prague, and the importance of online education. Want to come join us in Prague? We’ll be sharing more information soon about our program, but in the meantime, you can find out a little bit more about the full event—and book tickets—here!http://www.baristaguildofeurope.com/what-is-colab/

In this SCAA Short, we nab Dale Harris, 2015 Chair of the Barista Guild of Europe (and of no relation to Dale Harris, Wholesale Director at HasBean), for ten minutes to talk about building a community, barista sandwiches, Nick Cho’s (supposed) one-day visit to Prague, and the importance of online education. Want to come join us in Prague? We’ll be sharing more information soon about our program, but in the meantime, you can find out a little bit more about the full event—and book tickets—here!http://www.baristaguildofeurope.com/what-is-colab/

Gwilym Davies comes to Tamper Tantrum for the second time to talk about the potential idea of a Barista Guild of Europe idea he is spearheading for the specialty coffee assosiation of Europe.  This was filmed at the World of Coffee Event Held in Nice in June 2013 

Gwilym Davies comes to Tamper Tantrum for the second time to talk about the potential idea of a Barista Guild of Europe idea he is spearheading for the specialty coffee assosiation of Europe.  This was filmed at the World of Coffee Event Held in Nice in June 2013