Podcast appearances and mentions of hanna neuschwander

When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, unrewarded for their work. He had and still has a mission to address this disparity. Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin's early life was a mosaic of Latin American cultures and unique challenges, including losing everything to an earthquake in Guatemala and then again to a revolution in Nicaragua. This journey from Guatemala to Nicaragua, Costa Rica, Peru, and finally the United States exposed him to a variety of perspectives and challenges faced by people across these regions while eventually providing him the opportunities unique to the United States Returning to Nicaragua at 18, Martin was confronted with the harsh realities faced by local farmers and their communities. This experience was pivotal, shaping his mission to uplift Latin American communities through sustainable business practices. Leveraging his education in International Business and Finance from Georgetown University, Martin embarked on a journey to make a positive impact for farmers in Latin Americas well as consumers in the United States.  Under Martin's leadership, Mayorga Organics has become more than a coffee company; it's a symbol of hope and empowerment for over 6,000 small farmers across 10 Latin American countries. The company's commitment to organic farming and direct relationships with farmers has not only improved the lives of these communities but also helped to transform consumer perception of ethical consumption in the U.S. Today we will be challenged, enlightened, and inspired as we get to explore the arc of Martin's journey and discuss the various critical components of what has gone into the mission that continues to guide Mayorga Coffee and more broadly Mayorga Organics- "To eliminate systemic poverty in Latin America through responsible trade of artisanal organic foods." Here are just some of the things we cover:  Martin's entry into the coffee industry Pivotal moments in Martins diverse upbringing that shapes his world view Values and vision for addressing the gap between consumer and farmer Why we need scale to make impact Being patient and steady in your goals in spite of naysayers  Giving regular coffee farmers options Competition and collaboration vs domination Considering the impact of investors on the long-term efficacy of a business  What to do now to make a difference in the future Links: www.mayorgacoffee.com @mayorgacoffee on Instagram  YouTube Video on Mayorga Coffee Related episodes:  Sustainability Series #1 : The Farm 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Once upon a time, the simple pleasures of a homemade cup of coffee would have been limited to those in Ethiopia's cool, wet mountain forest regions. Today, a multi-billion dollar global industry means we can sip on an espresso virtually anywhere in the world. But what about coffee's future? Scott, Jools and James embark on a mission into the unknown to each reveal an element of the magical and evolving world of coffee growing. The team (or most of them…) savour a specially brewed coffee alongside each story, all prepared on the Siemens EQ700 fully automatic espresso machine. Scott talks genetics with World Coffee Research's Hanna Neuschwander as he takes us to the frontline of the battle to save coffee from climate change.James enlists the help of coffee processing specialist and fellow podcaster Lucia Solis to decipher what the latest bamboozling terms on our coffee bags actually mean.And Jools is joined by Jessy Luo as she whisks us away to one of the world's newest coffee-growing regions in a rather unexpected corner of the globe.What do F1 and Dolly the Sheep have to do with the future of coffee? Click 'download' to find out! — What do you want to listen to in Series 4? Take five minutes to fill out our survey! https://bit.ly/3I2FPw8Join our Patreon to support the show! https://bit.ly/3vrispx Go on your own coffee adventures at home with the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc Visiting Glasgow? Follow Perch and Rest on Instagram (https://bit.ly/3OH3zb8). Discover more about coffee genetics at World Coffee Research: https://bit.ly/39RuiTOLearn more about coffee and wine growing with Lucia Solis on her Making Coffee podcast: https://bit.ly/3z7dJ0j Find Jessy Luo, Chinese coffee specialist, on the interwebs: https://bit.ly/39TcUxITake a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91

Navigating our way through the coffee industry can be a daunting task. Especially if you want to make a difference. As you go you are confronted with many challenges that threaten your stability and test both your resolve and faith in the reasons you began the journey in the first place. Through it all though, there is a kind of wisdom, strength, and perspective that you gain if you use your experiences, good or bad, as opportunities to refine yourself, what you do, and why you do it.  Today we are going to be talking with the co-founder of Metric Coffee in Chicago. Xavier is someone who has had all these experiences and more working in the heart of the specialty coffee world since the early 2000's as a barista, roaster and roasting manager, and now for the last 8 years founding and running his own roastery and cafe space along with business partner, Darko Arandjelovic.  Metric Coffee was born from a common desire of both founders to create a better way for themselves and for those producers they represent as roasters. A Good Food Award winning company, Metric definitely roasts and sources excellent coffees, but the relationships and commitment they develop along the way with producers is a hallmark of what makes Metric truly special.  In today's conversation we are going to hear Xavier detail his own beginnings in coffee, growing in skill but also restlessness, developing resiliency through personal and professional trials, and of course the values, mission, and motivations behind starting Metric Coffee. This conversation gets deep and hopefully speaks to your heart and mind and gets you to see the world around you and your business in a clearer light.  We cover: Developing values early in life  Learning as a roaster The catalyst fo beginning Metric Revelations via relationships Using your position to build solutions Developing resiliency through hardships Personal responsibility and not blaming others Why it's not a race Iterating the mission Long term relationships  Intuition and who to work with Inspiration to pay it forward through business Having a serving heart Representing the coffee well in a cafe Resourcing staff Defining success  Related Episodes:  Sustainability Series #2 : Importing & Roasting 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 288 : The Truth behind Cheap Coffee w/ Karl Weinhold   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com      

Welcome to the Sustainability Series from Biocaf and Keys to the Shop!  To kick off this series we will be exploring sustainability where all the potential of a coffee and the foundation of our industry is concentrated. The farm.  How we define and understand sustainability here creates a ripple effect that impacts every action we take along the value chain.  As we explore sustainability on the coffee farm we will be discussing everything from organic production, farmer cooperatives, and climate change - to legacy, genetic/crop diversity, and organic production. All of this with the aim to create clarity on the issues and highlight the movements currently making positive change that we can be inspired by, work along side of, and support in their big for sustainability on the farm.  Our Guest for this Episode include: Marcos Croce: Owner of Fazenda Ambiental Fortaleza (FAF) Brazil Esperanza Dionisio: General Manager of the Pangoa Cooperative in Peru Erika Koss : SCA instructor and Sustainability Consultant at "A World in your Cup" Kim Elena Ionescu: The Chief sustainability Officer for the SCA Vern Long: CEO of World Coffee Research Stefanie Tye: Climate Resilience Researcher with The World Resources Institute Guest Links:  F.A.F. Brazil Pangoa Cooperative Erika Koss "A World in your Cup" SCA World Coffee Research The World Resources Institute   Show Links: www.biocaf.com Download the  Free PDF Program Guide Series Link: All Episodes in this Series Related Keys to the Shop Episodes: 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive!  Follow @keystotheshop on Instagram! 

Aaron and Annisa dive into the foundations of World Coffee Research by spending time with Hanna Neuschwander discussing climate change, coffee varieties, the future of coffee as a plant, and the inspiring work being done across the globe. World Coffee Research is an organization based out of Portland, Oregon that is dedicated to growing, protecting, and enhancing supplies of quality coffee while improving the livelihoods of the families who produce it. Their vision is to create a toolbox of coffee varieties, genetic resources and accompanying technologies and to disseminate them strategically and collaboratively in producing countries to alleviate constraints to the supply chain of high quality coffee. Check out more of what they do at https://worldcoffeeresearch.org/

Questions and conversation. They are powerful tools to bring clarity and inspire action. Perhaps nobody knows this better than those of us whose job it is to ask questions of experts across our industry to bring understanding to a global audience. Today I am so please to be sitting down for a conversation with one such person. He is the host of The Coffee Podcast, Jesse Hartman!   The Coffee Podcast has been a passion project for Jesse for 6 years now since its initial founding in 2015 with his best friend Wes. From a budding coffee nerd to an accomplish coffee professional managing and opening several shops, Jesse's growth in coffee inspired him to start the show to deliver the same coffee conversations that transformed him to the greater world to bringing clarity on a wide range of topics and inspiring action toward positive change.    Today we get to hear about both Jesse's and the Coffee podcast's development over the years and the critical insights and lessons that have been gleaned from conversations with some of our industries foremost coffee experts.    We cover: The romance of coffee vs the reality Bringing consumers into the fold The early years of TCP  Learning through embarrassing mistakes How Jesse choses formats and topics for the show Sustainability, Conversation, and action Future of coffee Advice for retailers who want to effectively represent value chain   Related Episodes to listen to next: 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 237 : Thoughts on Post -COVID Coffee     Visit our sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

Transparency. We see it increasingly being used as a tool to signify responsible commerce and trade among coffee roasting companies. But what is it exactly? Are we approaching it in a meaningful way? How do we define and practice transparency in a way that will actually make the difference we want to see it make? These are questions that will get answered today as we talk with Jonas Lorenz, co-author of The Pledge.  The Pledge was designed to function A common code for transparency reporting in green coffee buying. Companies that sign The Pledge agree to share publicly a fixed set of variables when reporting on green coffee purchases. The aim is to create a common standard for transparency reporting that is applicable throughout the coffee world. With a degree in political science, and 10 years in the coffee industry, Jonas dreamt of combining the ideas of the “direct trade/quality/appreciation for the product” approach of specialty coffee with the “farmer centric/ fair share of profits for all stakeholders in the industry/respect for people and planet” approach of the fair trade movement.  Co-Authoring The Pledge did just that.  In our conversation today we will be exploring how to meaningful define and practice transparency. We cover: Price as the foundation of transparency Approach and mindset Negative litmus test Relationships with farmers How to get started in transparency Sharing information with our customers The dire state of poverty at origin The ripple effect of adopting transparency Being honest about where you are    Links: https://www.transparency.coffee/pledge/ https://www.transparenttradecoffee.org   Related Episodes: 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience   Need consulting? Reach out! chris@keystotheshop.com   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

How coffee is processed after the harvest is integral to whether or not it reaches its full flavor potential. Farmers depend on their crop's quality and consistency but all too often what happens during processing produces inconsistency and a less than full realization of that coffee's potential. Enter today's amazing guest, Lucia Solis! Lucia, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveled to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality. In her work she is able to help farmers control the variables in processing their coffee in order for them to efficiently produce consistent high quality coffee that opens up more opportunity for them to scale and thrive.  In today's conversation we will be learning about her work and its implications for the future of farming. Additionally we will be discussing our role as retailers, roasters, and consumers in how we have communicated with and influenced the farming community in ways that have been potentially damaging and some helpful mindsets to adopt going forward that create a better chance of success for all parties.  We will cover: The role of microbes and fermentation coffee production Why fermentation has been undervalued Bridging the gap between consumer and farmer  Creating efficiency and scale  Do microdots really help producers? Romance vs exploitation Where do processing traditions come from How we shape production How consistency is key to quality Links: www.luxia.coffee Instagram   Related Episodes: 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   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    

World Coffee Research is working to improve the genetic potential of coffee cup quality. To start this task, you first need to define the meaning of “quality.” WCR believes it is a market-driven definition and organized new protocols to assess quality from the perspective of the coffee industry. With experts and partners, WCR produced the coffee lexicon that allows an objective analytic description of coffee quality attributes. In their presentation, Hanna Neuschwander discussed these innovations and shared some lessons learned, including the latest results deriving from these methods and advances on the molecular basis of cup quality. In particular, Hanna highlights the burgeoning importance of some specific volatile compounds like Limonene. These results are not an end but a beginning; an opportunity for further studies to find out the molecular markers or genes related to cup quality in general. Hanna Neuschwander is the communications director for World Coffee Research, a research nonprofit that works to secure the future of coffee. She writes and speaks globally about coffee science and agriculture. Her writing and commentary has appeared in the Art of Eating, Time Magazine, CNN, BCC, Portland Monthly, and many others. She is the author of Left Coast Roast, a guidebook to coffee roasters on the west coast. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Read a full transcript of this episode on SCA News  Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Table of Contents 0:00 Introduction 2:50 Why coffee farmers are in need of high yielding varieties that also have high cup qualities 14:40 Summary of an experiment that identifies desirable flavor markers in coffee plants before they produce cherries 31:20 Summary of the current genetics-by-environment interaction research efforts 44:10 Audience questions 52:20 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

Today, we're very happy to present the first episode of “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. How does a living thing get to be the way it is? How does a coffee come to taste the way it tastes? How does the plant's blueprint for what's possible—its genetics—interact with complex and changing environments to produce flavor in the cup? In today's episode, Hanna Neuschwander, Director of Communications at World Coffee Research, describes a major global trial underway designed to help us understand how coffee genetics interact with the environment, and a new study that will let us see how these things impact coffee flavor and chemistry. You'll also hear an exciting announcement by SCA's Chief Research Officer, Peter Guiliano, which ties into the big question this episode explores: How can we harness scientific understanding to “make coffee better” and open up new avenues for farmer profitability? Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/54/reco-podcast-hanna-neuschwander-on-unlocking-coffees-flavor-code-s5-ep-1/ - Watch the full Re:co video on YouTube: https://youtu.be/XDeqekdV6-A - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers 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 Introduction Peter Giuliano Introduces the Coffee Science Foundation 3:00 The story of how scientific research in mushrooms and communication with the mushroom industry led to increased demand for mushrooms 9:00 Why the specialty coffee industry needs the Coffee Science Foundation 12:00 How the Coffee Science Foundation will function and what it needs from the specialty coffee industry Hannah Neuschwander on Coffee Flavor 15:45 An explanation of Genetics-by-Environment Interaction (GEI): How the genetic potential of a coffee bean is expressed in its environment and why it matters 21:30 How does GEI interaction affect cup quality? 26:50 Explaining the global GEI trial to get this data 31:30 How the trial will measure flavor differences by measuring volatile organic compounds and by using WCR's sensory lexicon 34:15 How this trial and the academic research will be coordinated across the world 39:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

"They always leave when it gets hot in the cafe." —Man counter-protesting protestors   About: Since the turn of the millennium, the percentage of U.S.-based specialty coffee drinking folk, like those who have a cup everyday, has quadrupled. Travel to any major or minor city in the country, and you’ll see an offering of coffees that transcends the uniform Starbucks experience that’s on every block. But the image that reflects after you place a mirror in front of any craft coffee company or cafe is a bit more clear, albeit unsettling. Stare at it long enough and you’ll come across matters like gentrification, the rise of the millennial-inspired yuppie wave and the old act of global economics, power dynamics and capitalism all at play. This podcast episode explores the intricacies of coffee and attempts to answer two simple questions about one very complex drink. What makes specialty coffee special and who is it really for? Show Notes: [00:35] More on Tonya Kuhl [00:45] “Castor Wheel Pivot” by Blue Dot Sessions [01:35] “One Little Triumph” by Blue Dot Sessions [02:15] Light reading on other unconventional courses: The Politics of Beyonce The Physics of Star Trek The Art of Walking [02:45] ECM 01 Syllabus Additional reading here (San Francisco Chronicle) [03:20] “Pain” by HileMele [04:00] Light reading on percentage of global coffee that is considered specialty (The Coffee Guide) [04:10] Light reading on the growth of specialty coffee over the past several years (SCA) [05:15] Shout out to the original Cosmic Calendar [05:25] “Drum Solo” by Turku Nomads of the Silk Road [05:30] The first reference of the term coffee can be found here in the Canon of Medicine (The World of Caffeine) [05:40] More on the tale of coffee being passed down to the Prophet Muhammad (The Literary Digest) [05:45] More on Kaldi and his dancing goats [06:00] On the history of coffee: Light reading on coffee and Islam Light reading on coffee and trade On the mixing of cultures and coffee after the Crusades On coffee and the Enlightenment era On coffee and the American Revolution On coffee and the Great War [06:25] Recommended reading on coffee history: Uncommon Grounds by Mark Pendergrast [06:30] Light reading on coffee’s etymology [06:45] “Perky” by Al Hirt That tune was used in Maxwell’s advertising campaign back in the day [07:00] Light reading on the concept of coffee waves Listen to a lecture that breaks down each wave More light reading on the concept of coffee waves [07:30] A short snippet from Mississippi John Hurt’s “Coffee Blues” [07:45] A montage of sexist coffee commercials from the ‘60s [07:55] “Pxl Eventaut” by Blue Dot Sessions [09:50] More on William Ristenpart [11:20] “Pxl Cray” by Blue Dot Sessions [11:25] The new coffee flavor wheel (SCA) [12:00] More on Molly Spencer [13:40] More on Hanna Neuschwander (@hneuschwander) Her book, Left Coast Roast [14:30] An overview of coffee prices over the last 45 years Related reading on coffee’s volatility (Daily Coffee News) Related reading on the markets around coffee (Perfect Daily Grind) [15:40] More on the differences between Arabica and Robusta beans (Coffee Chemistry) Related reading on specialty robusta beans (Barista Magazine) [16:10] More on the different coffee processing methods (Sweet Maria’s) [16:25] “Pxl Htra” by Blue Dot Sessions [16:30] More on the coffee grading rubric (SCAA) [17:00] More on Alejandro Martinez and his farm Finca Argentina A deeper dive on Martinez’s workflow and operational costs [19:10] More on Brett Smith And on Counter Culture And its 2017 transparency report [21:30] “Platax” by Blue Dot Sessions [21:40] A graphic overview of the coffee supply chain [21:55] Related: Light reading on how to purchase coffee (Sweet Maria’s) [22:45] Related: Light reading on starting a roastery (Daily Coffee News) [23:00] Related: Light reading on what goes into roasting (Cafe Culture) [23:25] Related: Light reading on roast profiles [23:50] More on Kyle Glanville (@glanvillain) [24:20] Light reading on Espresso Vivace (Sprudge) [24:45] “Clay Pawn Shop” by Blue Dot Sessions [25:00] Light reading on the economics of running a coffee shop (Investopedia) Related: Deeper dive on coffee shop economics [25:40] SNL’s Michael Che on $18 coffee (NY Post) [25:50] Light reading on Gesha coffees (Daily Coffee News) [26:15] Related reading on the rise of the minimum wage (NPR) [26:20] More on Ritual’s $12 cup of coffee (Barista Magazine) [27:30] “Time Up” by Blue Dot Sessions [27:45] The story behind those blue and white greek coffee cups (Narratively) [28:20] More on Anand Sheth [28:50] “Vulcan Street” by Blue Dot Sessions [29:00] Detailed photos of the Sightglass on 20th Street (Knstrct) [30:00] “Vulcan Street-Dew Morning” by Blue Dot Sessions [32:00] More on Brian Jones (@brianwjones) of DCILY [34:40] “Pushback” by Reverend Billy and the Church of Stop Shopping [35:15] Light reading on Frank Braconi   [36:30] “Warm Fingers” by Blue Dot Sessions [36:35] Light reading on what is the middle class (CNN) [36:50] More on Braconi’s 2004 study A deeper read on the study (The New Yorker) [37:20] "Burrow Burrow" by Blue Dot Sessions [37:50] Light reading on a follow-up study by both Braconi and Columbia University Prof. Lance Freeman (City Lab) [39:30] Bay Area salaries for computer engineers [40:20] Light reading on economic state of New York City in the 70s [41:30] Related: Light reading on Rev. Billy and his protest against Starbucks [41:50] More on the rate of gentrification (Governing Magazine) [43:20] Related: A Film About Coffee [45:00] More on Charles Babinski Related: He was also in the documentary Barista [47:30] Light reading on the Hasta Muerte Coffee (East Bay Express) Related: Protest at the coffee shop (KTVU) [48:05] “Noe Noe” by Blue Dot Sessions [48:30] Light reading on the coffee industry’s #MeToo movement (San Francisco Chronicle) [48:50] Light reading on SCA’s decision to host its World Coffee Championships in Dubai (Sprudge) [49:30] More on the impact of climate change and coffee (Barista Magazine) Related: Science with a solution to coffee’s climate change problem (The Chicago Tribune) [49:35] More on the percentage of coffee lands that will become unusable (NPR) A specific case study on Ethiopia’s coffee (Science Friday) Related: the increased spread of rust on coffee plants (The Guardian) Related: A visual overview of coffee’s environmental dilemma (BBC) [49:40] More on deforestation, climate change and coffee (Conservation International) [50:00] More on the sale of Stumptown (The New York Times) The sale of Peets (Los Angeles Times) The sale of Intelligentsia (Eater) The sale of Blue Bottle (San Francisco Chronicle) And the portfolio of the JAB Holding Company [50:50] More on Nick Cho (@nickcho) (San Francisco Magazine) [57:20] “Fake Empire” cover by Lotte Kestner [59:30] @thisissomenoise | @thisissomenoise [59:40] Recommended Podcasts To Listen to: Scene on Radio’s Seeing White Series KPCC’S Repeat Podcast Alexis Madrigal’s Container Series 79. More at thisissomenoise.com

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. -- Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

If you’re a regular podcast listener, you’ll already be very familiar with our first speaker last November in San Francisco - World Coffee Research’s Hanna Neuschwander – but this time, we’re talking about far more than WCR’s sensory lexicon. We’re talking about the future. After asking us to imagine what life will be like for each of us in 2050 – well within our expected lifespans – Hanna explores both the challenges (“This is going to be, like, a super downer for a minute – sorry!”) and the opportunities (“more optimistic stuff!”) that the future holds for coffee and the industry built around it. --Hanna Neuschwander has been communicating about coffee and science since 2004. Her writing about coffee and food has appeared in publications including Travel + Leisure, Edible Seattle, Portland Monthly, and the Oregonian, among others. She is the author of Left Coast Roast, a guidebook to artisan and influential coffee roasters on the west coast. She has presented about the history, sustainability, and economics of coffee at everywhere from Boston to Panama City. She is based in Portland, Oregon.

Well 2017 is pretty much in the bag and it has been a year filled with great guests, great topics, insights, information, inspiration, and tools to help us grow. In this episode we go over some of the best lessons learned this year. It is all arranged according to the arc of a coffee career. Starting with lessons for beginning baristas, getting promoted, moving on, being a great boss, serving your people and the customer well, training, and our impact on the coffee farm.  It has been fantastic to see what a wide range of subjects we've been able to learn about this year and I look forward to the adventures ahead of us in 2018 discovering many more Keys to the Shop! In this episode we covered the following past shows: 1. ep#31:Essential Advice for New Baristas / #14: A Baristas Guide to Advancing / #15: What to do if you Don't Advance  2. ep#52: Solving Co-worker Conflict w/ Tom Henschel  3. ep#28: Why it's OK to be the Boss w/ Bruce Tulgan 4. ep#04: Leadership in the Cafe: 10 steps to being a people first Leader 5. ep#13: Leadership & Management Masterclass w/ Eva Attia 6. ep#25: Mastering the Art of Training w/ Dave Stachowiak 7. #02: Master your Workflow w/ Ryan Soeder 8. ep#19: 10 Reasons to love the Customer / #16 Raising the Bar on your Customer Experience w/ Michael Butterworth 9. ep#55: Keys to Personal Growth and Development w/ Jared Truby 10. ep#60: Serving the Coffee Plant w/ Hanna Neuschwander   Email me : Chris@keystotheshop.com WWW.KEYSTOTHESHOP.COM

Without the coffee plant we have no coffee industry. The sustainability of coffee plants, farms, and farmers is the cornerstone of what we do and determines everything in regards to what is possible in coffee quality. This week we get to learn from Hanna Neuschwander, Director of Communications at World Coffee Research about the history and current state of both coffee plant and what part the coffee retailer has played, and can play, in shaping its development. There are many challenges that threaten coffee's future, but the more the two ends of the supply chain work together the more likely it is that those challenges will be overcome  Enjoy! LINKS BELOW www.worldcoffeersearch.org Re:Co talk (Seed as Technology): https://www.youtube.com/watch?v=NtCftF-agJI WCR Annual Report: https://worldcoffeeresearch.org/work/annual-report-2016/ WCR Coffee Varieties Catalog:  https://worldcoffeeresearch.org/work/annual-report-2016/ SCA report on farm profitability: http://www.scanews.coffee/2017/10/16/new-report-farm-profitability-launched-avance-guatemala/ www.coffeeinstitute.org Email: chris@keystotheshop.com    

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research.   www.nuovasimonelli.it/en  

This week, we’re joined by Hanna Neuschwander of World Coffee Research to see how things have progressed since she last joined us on the podcast all the way back in No. 47, recorded shortly after the release of the sensory lexicon and accompanying flavour wheel from SCA(A). Before jumping into the nitty gritty of research progress, we take a side-trip along the left coast of the US – partially as, at the time of recording, Hanna would shortly be joining us there for our San Francisco event, but partially as it’s one of her many areas of expertise – to talk about the history of specialty coffee on the west coast of America. As we talk through Hanna’s own coffee history, we work our way up to her time with World Coffee Research and discuss specialty’s adoption of the sensory lexicon, the progress that’s been made with their work on F1 Hybrids, and their newest endeavour to keep the good work rolling along. No. 89 runs a little longer than the average podcast, but for good reason: Steve puts on his devil’s advocate hat as we look at various options to fund and release research.   www.nuovasimonelli.it/en

E88 | Genetics & Coffee Subtitle: Interview with Hanna Neuschwander and Greg Meenahan of World Coffee Research   World Coffee Research Instagram: @WCoffeeResearch Twitter: @WCoffeeResearch Website: www.WorldCoffeeResearch.org   Hanna Neuschwander Communications Director for WCR Twitter: @hneuschwander   Greg Meenahan Director of Partnership Development for WCR Twitter: @GMeenahan     Mentions: Book (Hanna Neuschwander) — Left Coast Roast: A Guide to the Best Coffee and Roasters from San Francisco to Seattle Radiolab on CRISPR — Part I,