Podcasts about roaster guild

This week on the SCA Podcast, Felipe Croce of Fazenda Ambiental Fortaleza, a coffee farm in the state of São Paulo in Brazil, talks about coffee fermentation and asks, “Should coffee be treated like wine?” Watch the video recording of this talk on YouTube here: https://youtu.be/udQNeGtdW_Y. This week's episode was recorded at the Roaster Guild of Europe's Roaster Camp, which took place in October of last year in the city of Poznan in Poland. Since then, the Roaster Guild of Europe and the Roasters Guild have unified to form the Coffee Roasters Guild (CRG). CRG Retreat is coming to the city of Stevenson, WA, this August 23-26 and CRG Camp is headed to Evora, Portugal this October 10-13. Save the dates and sign up for the CRG newsletter to receive an alert as soon as registration opens for these two events by visiting http://www.crg.coffee. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

In our final video from RGE’s 2016 Roaster Camp, an open Q&A on educational pathways, Annemarie Tiemes, Morten Munchow, and Ellie Hudson sit down together to share information about the upcoming changes to the SCA(A/E) education program and answer questions about unification’s impact, course structure, integration of new research, and future plans. The new structure has something for everyone, whether you’re looking for the way to turn a hobby into a career or work your way up to the top of your game! We’d like to thank our partners, Roaster Guild of Europe, for inviting us to play such a fun role in the first ever European Roaster Camp – it was a blast! -- Photo by Jordan Sanchez for Roaster Guild of Europe

In our final video from RGE’s 2016 Roaster Camp, an open Q&A on educational pathways, Annemarie Tiemes, Morten Munchow, and Ellie Hudson sit down together to share information about the upcoming changes to the SCA(A/E) education program and answer questions about unification’s impact, course structure, integration of new research, and future plans. The new structure has something for everyone, whether you’re looking for the way to turn a hobby into a career or work your way up to the top of your game! We’d like to thank our partners, Roaster Guild of Europe, for inviting us to play such a fun role in the first ever European Roaster Camp – it was a blast! --Photo by Jordan Sanchez for Roaster Guild of Europe

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In face, we're pretty sure that these are nothing but some numbers on a page, but aswe promised to release the data! Either way, we hope it provides you with some food for thought as you make your own buying decisions.   ---   Joanna Alm | Drop Coffee Joanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.    Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.    Sara Morrocchi | Vuna Origin Consulting Born in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years.   Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways.   Raphael Studer | Algrano Raphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

For those of you joining us primarily from the interwebs, our June releases may seem to be the last portion of a recent (inadvertent) series of talks, interviews, and discussions which deep dive into “green buying”. In reality, the panel discussions we’ll be sharing this week and a fortnight from today were the first that we organised and presented to a live audience as the second day of afternoon lectures at the first-ever Roaster Guild of Europe Camp last October. Featuring a panel of Raphael Studer (Algrano), Sara Morrocchi (Vuna Origin Consulting), and Joanna Alm (Drop Coffee Roasters), Steve lead an open discussion that sought to pick through the ethical considerations at play when purchasing green coffee for a specialty coffee business, from a high level (origin country politics, human rights, climate change) to the farm level (wages/treatment of staff, the use of the “premium”, relationships and trust) and everything in between. Together, they share stories of unethical or questionably ethical purchasing and follow up with some actionable suggestions for those who wish to aim for a more ethical purchase. As we prepared for this panel, the importance of a story – and its subsequent verification – appeared again and again in the context of coffee purchase, both green and brewed forms. To put this idea to the test, we asked the audience assess coffees once split into two groups: those assessing blind and those provided with information and backstory. Things didn’t quite go to plan logistically on a number of levels, so we 100% would not advocate these results to be indicative of correlation – let alone causation! In fact, we're pretty sure that these are nothing but some numbers on a page, but we promised to release the data. Either way, we hope it provides you with some food for thought as you make your own buying decisions.   --- PHOTO BY JORDAN SANCHEZ FOR ROASTER GUILD OF EUROPE Joanna Alm | Drop CoffeeJoanna Alm is from Dalarna in the north of Sweden. She ran a coffee bar in Oslo for a few years, moved home to Sweden, and started working at Drop in 2010. A few years ago, Joanna became partner in the company and is now the CEO, head roaster, and green coffee buyer at Drop Coffee. She’s a three-time winner of the Swedish Roasting Championship (2014-2016) who has placed consistently in the final four at the World Roasting Championships during her time as Swedish Champion.  Joanna is also known for her passion for coffee education and community, participating as a speaker, panellist, lecturer, and attendee at coffee events worldwide both as Drop Coffee’s Head Roaster and as a working group member of the Roaster Guild of Europe.  Sara Morrocchi | Vuna Origin ConsultingBorn in Italy and educated in the UK, Sara found her path in the specialty coffee sector in various roles since 2007. A social scientist by training, she began working as a development worker in Kenya in early 2000s, and started to grow an interest in ways to grow and strengthen rural supply chains in East Africa. She began working as East Africa supply chain manager for Sustainable Harvest in 2007. This role would keep her working in Tanzania for the next four years. Later, she moved to headquarters in Portland, OR heading up the Global Procurement and Supply Chain management team for 4 years. Sara has recently moved to Amsterdam to start her Vuna Origin Consulting, specialized in supply chain strategies and product development in green coffee and cacao. The perfect mix of origin travel, suppliers’ relationships and tropical products makes her work extremely exciting. She is passionate about creating long-term sustainable solutions to empower and incentivize supply chain actors in collaborative ways. Raphael Studer | AlgranoRaphael Studer is a Swiss economist and entrepreneur. During his PhD Raphael researched the statistical measurement and modelling of human well-being. He has working experience in the fields of international business development, sustainability consulting and energy trading. Two years ago, Raphael co-founded algrano.com, the B2B online marketplace for green speciality coffee. algrano allows access to roasters and producers only and brokers logistic, financial and quality services on a cost plus margin basis transparently. algrano was awarded by the Startup Brasil and Startup Chile programs, as well as by the SCAE.  Raphael lived in the Brazilian coffee fields and met producers and roasters all over the world. He understands the chances, wishes, but also problems of the new generation of coffee producers. Motivated by the vision that efficient and scalable tools of communication will transform agricultural supply chains, Raphael focuses today on the spread of algrano.

Whilst we all acknowledge the importance of ergonomics when it comes to the kind of physical labour that roasting requires, it’s rarely our focus when it comes to the day-to-day work of the roastery—and with a relatively young workforce, we often overlook the impact of the work we do until irreparable damage has been done. Joining us from the Chartered Institute of Ergonomics and Human Factors, professional ergonomics Richard Graveling kicked off our afternoon lectures at the first ever Roaster Guild of Europe Camp with a much-needed look at the importance of being mindful in the roastery.  Starting with a high-level look at the scope of “ergonomics” and a few of the musculoskeletal disorders common to lifting sacks of coffee, Richard then offers some ideas for ways to lift (“give it a cuddle!”) and equipment solutions in the roastery preventatively.   Richard Graveling | Chartered Institute of Ergonomics and Human Factors Richard is a professional ergonomist (Chartered Ergonomist and Human Factors Expert) and previous President of what is now the Chartered Institute of Ergonomics and Human Factors.  He has over 35 years experience as an ergonomist and has worked in industries as diverse as coal mining and salmon farming; helping to assess risks and develop solutions to reduce those risks. Although he has worked in many parts of the food and drink sector (based in Scotland the whisky industry is a particular favourite) his main exposure to coffee has been as a consumer, although he has advised a local coffee company on ergonomics issues – knowledge that will be worked into his talk. Outside work he is involved with a local theatre group, enjoys rugby, gardening, seeing the great Scottish outdoors, and spending time with his family (and cat).

Whilst we all acknowledge the importance of ergonomics when it comes to the kind of physical labour that roasting requires, it’s rarely our focus when it comes to the day-to-day work of the roastery—and with a relatively young workforce, we often overlook the impact of the work we do until irreparable damage has been done. Joining us from the Chartered Institute of Ergonomics and Human Factors, professional ergonomics Richard Graveling kicked off our afternoon lectures at the first ever Roaster Guild of Europe Camp with a much-needed look at the importance of being mindful. Starting with a high-level look at the scope of “ergonomics” and a few of the musculoskeletal disorders common to lifting sacks of coffee, Richard then offers some ideas for ways to lift (“give it a cuddle!”) and equipment solutions in the roastery preventatively. ---Richard Graveling | Chartered Institute of Ergonomics and Human Factors Richard is a professional ergonomist (Chartered Ergonomist and Human Factors Expert) and previous President of what is now the Chartered Institute of Ergonomics and Human Factors.  He has over 35 years experience as an ergonomist and has worked in industries as diverse as coal mining and salmon farming; helping to assess risks and develop solutions to reduce those risks. Although he has worked in many parts of the food and drink sector (based in Scotland the whisky industry is a particular favourite) his main exposure to coffee has been as a consumer, although he has advised a local coffee company on ergonomics issues – knowledge that will be worked into his talk. Outside work he is involved with a local theatre group, enjoys rugby, gardening, seeing the great Scottish outdoors, and spending time with his family (and cat).