Podcasts about SCAA

The Schuyler Center for Analysis and Advocacy wants state lawmakers to include funding in the state poverty for various child anti-poverty initiatives, including an increased child tax credit, childcare, and the Housing Access Voucher Program. SCAA President Kate Breslin talks with Mark Dunlea for Hudson Mohawk Magazine.

Cory Kay is on the other side of the show, talking about his bid to fill the A4 area director roll of the USPSA! #VoteForCory!

Aujourd'hui, je te partage le témoignage et l'expérience de Fanny Lesprit qui a participé à Soul Client Attraction Academy en 2022 et qui a triplé ses revenus en 1 an.   Fanny Lesprit est une coach spécialisée en prise de parole, pitch et vente. Elle aide les femmes a augmenté leur ventes grâce à une story-telling, une offre et un pitch incroyables. Tu peux la retrouver sur Instagram ici.   En écoutant cet épisode, si tu penses ce genre de transformation exactement ce dont tu as besoin, alors Soul Client Attraction Academy est fait pour toi. Il est maintenant en format cours pré-enregistrer à un prix beaucoup plus accessible afin que tout le monde puisse bénéficier de cette incroyable transformation. Tu as aussi une garanti 100% satisfait ou remboursé de 48 heures. Si tu as bénéficié de cet épisode ou pense que quelqu'un pourrait en bénéficier, n'oublie pas de me taguer @marinemelo_ sur Instagram ainsi que @fannylespritcoach afin de partager l'épisode avec ta communauté. J'aimerais bien entendre ton expérience! Aussi, laisse une revue sur iTunes afin de recevoir une hypnose pour manifester plus d'abondance gratuitement. Envoie simplement une capture d'écran AVANT de soumettre le commentaire et envoie cette capture d'écran à info@marinemelo.com.   Je te retrouve dans le prochain épisode!    Fanny Lesprit site Connecte avec Fanny sur Instagram

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/

In this episode I'm talking to no other than Peter Giuliano who is the Executive Director at Coffee Science Foundation which is an organization planning, organizing and executing research projects in coffee with relevance to SCA's resarch strategy.I was quite involve in both the education and research part of the SCAE and SCAA merger in 2016 but I lost a bit connection to it all in the chaos. Reconnecting with Peter was such a blast for me in this episode and the dialogue with him was a great inspiration and a comment to our Coffee Science podcast series. Even though I had high expectations for the level of the conversation it really exceeded what I expected and I hope everybody with an interest in Sensory Methodology will find this inspiring and clarifying as well as giving a direction for future research, education and standards for sensory evaluation and education in the global coffee community.

Entrevista com Ensei Neto, músico, engenheiro químico com especialização em tecnologia de alimentos, especialista em produtos e bebidas fermentadas é um dos maiores nomes no cenário de café. Trabalhou em indústrias de bebidas e alimentos, boa parte com produtos fermentados como cachaça, vinho e sake, e também com condimentos e aromas. Saiu de São Paulo e foi para a fazenda de café do seu sogro, onde surgiu essa paixão pelo café e devido a essa paixão, acabou se tornando membro titular do “Technical Standards Committee” da SCAA, no qual foi um dos responsáveis pela estruturação dos protocolos de avaliação de café da SCAA juntamente com o Mané Alves e Steven Diaz. Voltou a lidar com bebidas e alimentos, atuando como consultor em estratégias de marketing e desenvolvimento de produtos, ministrando cursos, palestras e viajando em busca dos melhores cafés promovendo eventos que incentivam a cultura do café. @enseineto Fique por dentro das novidades, siga nosso Instagram: @paladar.distinto

Relationships are what the coffee industry is built on. The quality of those relationships determines the strength of the supply chain and the success of all involved. One of the most important relationships that is not talked about very often is that between green buyer and the broker.  Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject with the author of the October 2020 Roast Magazine article "What your Broker Wishes you Knew", Scott Merle! Scott has worked in specialty coffee since 1988 and has experience in every aspect of the value chain from Barista to Roastmaster. He has extensive knowledge of green coffee sourcing, purchasing, roasting, and blend development, and is proficient in various types of coffee evaluation. Scott has participated in multiple international cupping panels, was a founding member of the Executive Council of the SCAA's Roaster's Guild, serves on the Editorial Board for Roast magazine, and has served on multiple committees and councils within the SCAA, including eight years on the SCAA Sustainability Council where he spent a three year term as chair. Scott has dedicated his career to furthering coffee quality throughout the value chain, and has emphasized and exemplified fair pricing practices to hard-working producers every step of the way. In this conversation we cover: Communication Honesty and follow through Game planning and  Capacity as parallel parking  Setting parameter for your size Brokers and quality control decisions  Reasonable differences in QC/Assessment Getting better at cupping How and why to Pay your bills  Collaboration and problem solving Complexity at origin Impact of our decisions on farmers  Defaulting to generosity and relationship Links: www.laminita.com Subscribe to Roast Magazine! www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients      

This is Episode 10 of This Is Islay, a volunteer-led podcast celebrating the people, places, events and connections which shape the Hebridean island communities of Islay and Jura. This month's podcast is hosted by Jasmine Middleton and Jolyon Thurgood and features: · Glen Roberts in conversation with Georgina Reid, Corporate Affairs Regional Manager for Scottish Water, discussing their major project on Islay which will update and replace water mains in Bowmore over the next 15 months. · Conversations with the organiser Laura MacInnes and with participants in the Run the Runway event which took place on October 3 2021 at Islay Airport, and which raised funds in support of Scotland's Charity Air Ambulance. · An update on the official opening of the Lochindaal Way, the dual-use pathway between Port Charlotte and Bruichladdich, and · Updates on upcoming events on Islay and Jura. The goal of This Is Islay is to use podcasting to foster community involvement, education and training, providing resources and facilities to research, produce and promote content for a worldwide audience. We collaborate with Islay High School through the support of their staff and access to their recording facilities, and are working closely with MYFOS to involve the young people of Islay in digital media and podcasting. We invite you to provide feedback, ideas, or even join our podcasting team. Find us at https://www.thisisislay.co.uk . Let us know what you enjoyed and what you would like to hear next month. Contact us by e-mail: thisisislay@gmail.com and follow us on Twitter @thisisislay, on Facebook @thisisislay and Instagram @thisisislaypodcast. More about this month's podcast: Scotland's Charity Air Ambulance supports rural communities across Scotland and is well supported by Islay and Jura. You can find out more SCAA and how to support them at www.scaa.org.uk. You can learn more about Scottish Water's Bowmore Improvement Project at https://www.scottishwater.co.uk/In-Your-Area/Investments-in-Your-Area/010921-Bowmore-Investment . From this page you can also learn more about their Virtual Platform which gives you access to all updates and information about the project, including how to report a problem. Sign up for the Virtual Platform directly by visiting https://catalyst.eventsair.com/bowmore-water-mains-improvements/register-your-interest/Site/Register Our theme music is '£50 Cashback' from The Fraser Shaw Trust. Keep up to date on Islay Sessions and the work of the Trust in support of the relief of multiple sclerosis at https://frasershawtrust.com .

Mark Farley has been active in the recovery fellowships for almost 30 years. Mark found his Spiritual connection and his sobriety through the Salvation Army ARC program in 1991. They helped him to get back on his feet and begin putting his life back together. Mark wound up going back to school to get his Drug and Alcohol Counseling Certificates and went through the Salvation Army's Adjutant program to earn a Pastoral certification. He worked at the Salvation Army for 3 years running their Drug and Alcohol Rehab program and managing the homeless shelter in Sacramento California. Mark has a passion for helping others to overcome their addictions and afflictions as well as working with the homeless. Mark went on to build a very successful business that coordinated with hospitals and drug and alcohol treatment centers to medically manage detoxes before realizing his passion for helping the helpless, hopeless, hurting, and addicted. He earned his MBA and Pastoral Ordination while co-founding and building the 501c3 Furniture Bank, Inc. with his wife Tami. Mark is the Senior Pastor and Founder of Faith Through Works Fellowship, an outreach church that works primarily with the homeless, helpless, hurting and addicted. Known as the “cussing Pastor” you won't find Mark preaching from a pulpit on a Sunday! He prefers to be in the rehabs, shelters, and centers that helped him to find his way long ago. As Mark grew older his weight became an issue and in time lead to health issues. Like most folks, he tried every diet, food program, pill, and powder, but had no success. Mark tried to find a solution within the existing 12 Step based eating disorder and food programs but struggled to adhere to their suggestions. November 26, 2017, Mark hit his bottom and in desperation found Bitten Jonsson through the internet. Bitten responded to Mark's request and helped him to see that he was addicted to sugar and bad carbs just like his addiction to drugs and alcohol! The light at the end of the tunnel appeared! Mark continued to work with other existing food programs but found the 12 Step approach severely lacking. At the encouragement of Bitten and others, Mark decided to create what he was seeking. Mark is the founder of SCAA – Sugar and Carb Addicts Anonymous. A 12 Step Fellowship that has been meeting via Zoom since May of 2018. With just under 500 active members worldwide, there are 19 meetings weekly. The SCAA fellowship works from the AA Big Book and follows the 12 Steps as their suggested way to recover. Mark has been married to Tami for 26 years. They have a 23-year-old daughter Kai and reside 1n Queen Creek Arizona. Mark has published 3 Daily Devotionals and (3) 12 Step Recovery Workbooks. The content of our show is educational only. It does not supplement or supersede the professional relationship and direction of your healthcare provider. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.

Today, on the Hudson Mohawk Magazine, We begin with an interview with Kate Breslin of SCAA about a bill to reduce childhood poverty that just passed the legislature Then, for our peace segment, we talk with Ed Kinane about upcoming trials over protest arrests versus drones After that we hear from Meghan Keegan about her Democratic Party primary for the Albany Common Council in the 9th Ward. Later on, we hear from the Trayvon Jackson of the African American Cultural Center of the Capital Region about Albany's upcoming Junetheenth celebration. Finally, we hear from Black Lives Matter activist Mohamed Abdi about the politics of race and activism in Vermont.

The NYS Legislature has passed the Childhood Poverty Reduction Act to reduce it by 50% in the state in the next decade. Kate Breslin of the Schuyler Center for Analysis and Advocacy discusses what the bill seeks to do with Mark Dunlea of the Hudson Mohawk Radio Networl.

This episode on the Seattle Coffee Gear Podcast: Pat and Ariel talk about the remarkably handy SCAA Coffee Tasting wheel, and give some fun facts about coffee tasting in general. Be sure to check out Seattlecoffeegear.com for all of your coffee needs, and head over to our Blog and YouTube channel for a wealth of educational coffee content!

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. He left J. Hill & Cia after five years and began his second coffee experience at Jasal Café El Salvador. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply the coffee knowledge and experience he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. When Neto bought the Los Andes farm, he discovered that the previous owner of the farm had planted SL28 trees on the land which they had brought home with them after a hunting trip in Kenya around 60 years ago! In amongst the SL28 plants grows Bourbon too, and some of those trees are even older still, at around 80 years. Similar to the Wild Forest Project area of Las Brumas (another of Neto's farms that we've nabbed coffee from in the past) at Los Andes everything is left to grow "wild". Instead of clearing the land to give him a blank canvas for a new coffee growing area, he's working with the forest which not only means super special and tasty coffee but also helps to protect the local flora and fauna. There's a lovely toffee sweetness to this coffee, with delicate mixed fruit notes coming through as it cools. That starts as a delicate mandarin, then moves into dried apricot pieces before finishing with a little shoulder of grapefruit. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Los Andes Producer: Ernesto Menéndez Altitude: 1,720 m.a.s.l. Variety Bourbon Processing System: Washed CUPPING NOTES Toffee, mandarin, dried apricot, grapefruit Clean Cup: (1-8): 6.5 Sweetness: (1-8): 6.5 Acidity: (1-8): 6.5 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction:(+36): +36 Total: (max 100): 87 Roasting Information Medium to medium-dark - through first and give it time to develop that toffee sweetness, but keep it a little lighter than most Salvadorian coffees and only just up to the edge of 2nd before it's dropped, so it keeps that delicate fruit.  

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. He left J. Hill & Cia after five years and began his second coffee experience at Jasal Café El Salvador. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply the coffee knowledge and experience he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. When Neto bought the Los Andes farm, he discovered that the previous owner of the farm had planted SL28 trees on the land which they had brought home with them after a hunting trip in Kenya around 60 years ago! In amongst the SL28 plants grows Bourbon too, and some of those trees are even older still, at around 80 years. Similar to the Wild Forest Project area of Las Brumas (another of Neto's farms that we've nabbed coffee from in the past) at Los Andes everything is left to grow "wild". Instead of clearing the land to give him a blank canvas for a new coffee growing area, he's working with the forest which not only means super special and tasty coffee but also helps to protect the local flora and fauna. There's a lovely toffee sweetness to this coffee, with delicate mixed fruit notes coming through as it cools. That starts as a delicate mandarin, then moves into dried apricot pieces before finishing with a little shoulder of grapefruit. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Los Andes Producer: Ernesto Menéndez Altitude: 1,720 m.a.s.l. Variety Bourbon Processing System: Washed CUPPING NOTES Toffee, mandarin, dried apricot, grapefruit Clean Cup: (1-8): 6.5 Sweetness: (1-8): 6.5 Acidity: (1-8): 6.5 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction:(+36): +36 Total: (max 100): 87 Roasting Information Medium to medium-dark - through first and give it time to develop that toffee sweetness, but keep it a little lighter than most Salvadorian coffees and only just up to the edge of 2nd before it's dropped, so it keeps that delicate fruit.  

Every year, the Specialty Coffee Association (SCA) hosts a conference called Sensory Summit, where coffee folks come together and explore wild ideas about taste. I went one year, back when I was the online editor for Barista Magazine, and tasted some of the most bizarre, unexpected, and wonderful things I’ve ever had. For this year’s conference, the SCA announced that it would give out a certain number of scholarships so a handful of people could attend the virtual event for free. And instead of making folks apply for the program, they were entered into a lottery, and scholarships were doled out randomly. I wanted to learn more—not just about this idea, but about the person behind it. And that’s Mansi Chokshi. She’s the regional community director for the SCA, and has been with the organization since it was known as the Speciality Coffee Association of America, or SCAA—back before the American chapter merged with its European counterpart. In this episode, we talk about building community within what has become coffee’s biggest trade organization. When Mansi started at the SCA, she had no coffee experience, but was determined to learn what exactly coffee people needed. And learn she did. One the very first things she did when she joined was to sit down with members and ask, “What do you need from us? What do you need from a trade organization?” She continues to ask these questions, heralding new scholarship programs and sitting on the board of the International Women’s Coffee Alliance (IWCA). Even this far into her tenure, she’s still always asking questions, and making sure she’s listening to the communities she’s working for. I recorded this episode just a few days before my conversation with Chris McAuley of getchusomegear, and the two discussions address serendipitously similar topics. Both Chris and Mansi hit on themes of reciprocity—that’s one of the reasons Mansi pushed to eliminate the application process for Sensory Summit scholarships—and both are attuned to the needs of those around them. As Mansi points out, community development doesn’t mean much if the change isn’t driven by and for the communities themselves. What makes so many of the initiatives that Mansi has launched so impactful—like the Leadership Equity and Diversity (LEAD) Scholarship, which gives five coffee professionals two years’ worth of mentoring and paid professional development—is that she’s always ready to adapt. Just a quick note: We had a few issues with recording this episode, and did so entirely on our phones, so there are some parts that sound a little shuffly. We cleaned up most of the weird sounds, but just a heads up if you hear some background noises. Here’s Mansi.

Child poverty is a significant problems in NY. We talk with Kate Breslin of the Schuyler Center for Analysis and Advocacy about the campaign to cut child poverty in half in the next decade. By Mark Dunlea for Hudson Mohawk Radio Network.

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. He left J. Hill & Cia after five years and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply the coffee knowledge and experience he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 metres above sea level (m.a.s.l.). It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil; it's deep and very fertile, and has been generated by different Ilamatepec and Izalco volcanic eruptions throughout history. One of the most important elements is the microclimate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing microclimate is generated when the warm air from the Pacific Ocean collides with the high peaks of Los Volcanes National Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process; this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This is a medley of citrus and sugar. Up front it’s like lemon icing, before shifting into sweet clementines with a little hint of brown sugar in the background. The fruit keeps going on the aftertaste with passionfruit and orange. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Producer: Juan Jose Ernesto 'Neto' Menéndez Argüello Varietal: SL28 Processing system: Washed Altitude: 1,450–1,700 m.a.s.l. Type of soil: Sandy loam Average rainfall: 2,400 mm Types of shade: Ingas, sunk, cipers and belloto Flora and fauna present: Mountain trees, wildflowers, deer, squirrels, armadillos and snakes CUPPING NOTES Lemon icing, clementines, brown sugar, passionfruit, orange Clean cup: (1–8): 6.5 Sweetness: (1–8): 6.5 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction:(+36): +36 Total: (max. 100): 87.5 Roasting Information Medium - keep this one before second gets going, to highlight the simple but intense sweetness and the citrus.

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. He left J. Hill & Cia after five years and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply the coffee knowledge and experience he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 metres above sea level (m.a.s.l.). It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil; it's deep and very fertile, and has been generated by different Ilamatepec and Izalco volcanic eruptions throughout history. One of the most important elements is the microclimate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing microclimate is generated when the warm air from the Pacific Ocean collides with the high peaks of Los Volcanes National Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process; this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This is a medley of citrus and sugar. Up front it's like lemon icing, before shifting into sweet clementines with a little hint of brown sugar in the background. The fruit keeps going on the aftertaste with passionfruit and orange. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Producer: Juan Jose Ernesto 'Neto' Menéndez Argüello Varietal: SL28 Processing system: Washed Altitude: 1,450–1,700 m.a.s.l. Type of soil: Sandy loam Average rainfall: 2,400 mm Types of shade: Ingas, sunk, cipers and belloto Flora and fauna present: Mountain trees, wildflowers, deer, squirrels, armadillos and snakes CUPPING NOTES Lemon icing, clementines, brown sugar, passionfruit, orange Clean cup: (1–8): 6.5 Sweetness: (1–8): 6.5 Acidity: (1–8): 7 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 6.5 Correction:(+36): +36 Total: (max. 100): 87.5 Roasting Information Medium - keep this one before second gets going, to highlight the simple but intense sweetness and the citrus.

Roasted Ott was born because I like my coffee very fresh. I began roasting my own coffee in 2004 after I couldn't find good quality, fresh coffee at the grocery store. Within a few years, I had a following of loyal coffee drinkers, many of whom were the firefighters I worked with at Mesa Fire & Medical. In 2007 I began roasting on a Diedrich 3kg roaster that’s manually operated with gas and air valves. No computerized or automated roasting profiles here, just lots of trial and error, and recording all of the details of every roast on paper.In 2019 I began to realize it was time for a bigger roaster that could be monitored digitally. So, I looked long and hard for a suitable replacement. In May I found the one, a 5 kg Diedrich IR5 that was being used by a commercial roaster in Chicago. Dan, my BFF and better half, took a road trip with his other BFF, Dave, to Chicago, and brought it home. Although I still don’t have a programmable automated roast system, I can keep track of all of my roasts digitally with a roast curve that is created by all of my inputs and the temperature probes. I still have to be present to make all of the adjustments and add input as the roast progresses, but no paper.Over the years, I have developed many profiles for all different coffees. Most of my coffees are roasted a bit slower and longer than they would be using other roasters, yet not as dark. This preserves the inherent flavors of each region without burning the sugars and imparting a smoky, burned, charcoal taste. My roasting results is a cup of coffee that is smoother, less astringent, and full of flavor.As a SCAA licensed Q Grader through the Coffee Quality Institute, I understand the great impact that the roast has on the quality and flavor of the coffee in the cup. At roastedott.com, you won’t only find what you need; you’ll get the best quality at a fair price. With years of experience in the industry, I have the expertise to thoroughly and efficiently serve my customers to ensure they’re never disappointed.Whether you’re a one-time buyer, looking to buy in bulk, or want a monthly coffee subscription, you can count on us to provide great products and excellent service every step of the way.RoastedOtt.comLori@RoastedOtt.com

Mark and Brian REUNITE after months of being socially and podcastically distant. Harkening back to 2007, Brian unearths audio from AA Cafe #43, when he recorded with Amy Ferraris (producer of The Perfect Cappuccino documentary) in San Francisco just after attending the Specialty Coffee Association trade show in Long Beach. Listen and find out what it was like sleeping "al fresco" as Ferraris says. Watch Amy's documentary on amazon prime video or visit cappuccinomovie.com for other viewing options.

In this episode, we welcomed Carolyn Cohen('65), a Boston University Sargent College Alumni and a member of the Sargent Alumni Association Board. Over the years, Cohen has witnessed the development of Sargent College, and how the Sargent spirit has influenced people all around the world. She talked about some of the key figures in Sargent history, and what's next for Sargent Alumni Association. About Carolyn Cohen: Carolyn Cohen ('65) graduated with a degree in Physical Education and has served on the Sargent College Alumni Association (SCAA) since her graduation. Most notably, Carolyn served as president during Sargent's centennial celebration from 1979-1984. During this important time, the SCAA met monthly and had the opportunity to honor prominent alumni, faculty, and friends including Dr. Sargent himself. Carolyn worked as an educator, coach, and administrator in Boston Public Schools. She served the Commonwealth of Massachusetts on committees for health, physical education, and dance recreation, and she still officiates softball. Carolyn has also worked closely with the BU Scarlet Key and has served as Sargent class secretary for more than fifty years. She currently serves as the SCAA Reunion representative. Sargent has been lucky to host Carolyn's dog, Sneakers, on numerous occasions for various student groups. The moderator of the podcast is Dr. Karen Jacobs (kjacobs@bu.edu), who is the Associate Dean, Digital Learning and Innovation, a Clinical Professor and the Program Director for the on-line post-professional doctorate in the occupational therapy program at Sargent College. Marial Williams (marialw@bu.edu), a Boston University entry-level occupational therapy doctoral student, composed the music for the podcast.

In this episode, Maggie from Ohanga interviews Jen Ferry from South Count Art Association (SCAA) of Rhode Island.

An In My Mug exclusive coffee sent only to subscribers on Friday the 20th of March, 2020. Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years. During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. You can normally only taste coffee from this farm when it's roasted by Drop Coffee in Stockholm as it's an exclusive farm to them, however, as a special 1 off we reached out to Joanna and she very kindly agreed to share some Los Andes with us just for all you lovely In My Mug subscribers. A super elegant and complex cup, this one makes me think of cloudy lemonade - there's even an effervescent acidity to it. It's got a creamy body where the lemon shifts into clementine, with a slight floral hint. On the finish, I get soft marzipan. This is a great example of what you can get from SL28 plants combined with the best Salvadorean soil. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Finca Los Andes Producer: Ernesto Menéndez Altitude: 1,720 m.a.s.l. Variety: SL28 Processing System: Washed CUPPING NOTES Cloudy lemonade, clementine, floral, marzipan Clean Cup: (1-8): 7 Sweetness: (1-8): 7 Acidity: (1-8): 7 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 7 Aftertaste: (1-8): 6.5 Balance: (1-8): 6.5 Overall: (1-8): 7 Correction:(+36): +36 Total: (max 100): 90.5 Roasting Information Medium - not too far! Keep this medium - through first at a steady pace and push it into the gap, dropping before you reach second.

An In My Mug exclusive coffee sent only to subscribers on Friday the 20th of March, 2020. Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years. During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. You can normally only taste coffee from this farm when it's roasted by Drop Coffee in Stockholm as it's an exclusive farm to them, however, as a special 1 off we reached out to Joanna and she very kindly agreed to share some Los Andes with us just for all you lovely In My Mug subscribers. A super elegant and complex cup, this one makes me think of cloudy lemonade - there's even an effervescent acidity to it. It's got a creamy body where the lemon shifts into clementine, with a slight floral hint. On the finish, I get soft marzipan. This is a great example of what you can get from SL28 plants combined with the best Salvadorean soil. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Finca Los Andes Producer: Ernesto Menéndez Altitude: 1,720 m.a.s.l. Variety: SL28 Processing System: Washed CUPPING NOTES Cloudy lemonade, clementine, floral, marzipan Clean Cup: (1-8): 7 Sweetness: (1-8): 7 Acidity: (1-8): 7 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 7 Aftertaste: (1-8): 6.5 Balance: (1-8): 6.5 Overall: (1-8): 7 Correction:(+36): +36 Total: (max 100): 90.5 Roasting Information Medium - not too far! Keep this medium - through first at a steady pace and push it into the gap, dropping before you reach second.

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the microclimate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.  Sultana and lemon both jump out from this cup, but with a drizzle of a dark caramel coming through and adding an extra complexity to the fruit sweetness. As it fades, there's a hit of dark chocolate which lingers into the aftertaste. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Producer: Juan Jose Ernesto 'Neto' Menéndez Argüello Varietal: SL28 Processing system: Washed Altitude: 1,450–1,700 m.a.s.l. Type of soil: Sandy loam Average rainfall: 2,400mm Types of shade: Ingas, sunk, cipers and belloto Flora and fauna present: Mountain trees, wildflowers, deer, squirrels, armadillos, snakes CUPPING NOTES Sultana, lemon, dark caramel, dark chocolate Clean cup: (1–8): 6.5 Sweetness: (1–8): 6 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6.5 Balance: (1–8): 6.5 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 88 Roasting Information Medium-dark - get this through the gap between cracks and slow it down a little, you're looking to catch the very early edge of 2nd as the roast drops out of the roaster.

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the microclimate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.  Sultana and lemon both jump out from this cup, but with a drizzle of a dark caramel coming through and adding an extra complexity to the fruit sweetness. As it fades, there's a hit of dark chocolate which lingers into the aftertaste. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Producer: Juan Jose Ernesto 'Neto' Menéndez Argüello Varietal: SL28 Processing system: Washed Altitude: 1,450–1,700 m.a.s.l. Type of soil: Sandy loam Average rainfall: 2,400mm Types of shade: Ingas, sunk, cipers and belloto Flora and fauna present: Mountain trees, wildflowers, deer, squirrels, armadillos, snakes CUPPING NOTES Sultana, lemon, dark caramel, dark chocolate Clean cup: (1–8): 6.5 Sweetness: (1–8): 6 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 7 Aftertaste: (1–8): 6.5 Balance: (1–8): 6.5 Overall: (1–8): 7 Correction:(+36): +36 Total: (max. 100): 88 Roasting Information Medium-dark - get this through the gap between cracks and slow it down a little, you're looking to catch the very early edge of 2nd as the roast drops out of the roaster.

Nel corso di una serata di gala che si è tenuta al Grand Hotel di Rimini negli stessi giorni del Sigep, Cristina Meinl - responsabile innovazione dell’omonima azienda austriaca leader nel mondo del caffè - è stata nominata presidente della Specialty Coffee Association (Sca). La Sca si propone come la più autorevole associazione mondiale per la promozione dell'eccellenza nel mondo del caffè. Rappresenta migliaia di professionisti del caffè, dai produttori ai baristi di tutto il mondo. Costruita su autorevolezza, storicità e conoscenza condivisa, si comporta come una forza unificante nel settore Specialty Coffee: il patrimonio di Scae e Scaa viene investito nella creazione di una associazione mondiale di professionisti. Essere presidente della Sca - ha detto Cristina Meinl - è un grande onore per me. È un ruolo molto importante che ricoprirò con dovere e rispetto di questo gruppo. Sca sta crescendo moltissimo anche in Italia, che è la patria dell'espresso e ne ha una lunghissima tradizione. Vediamo però in crescita anche metodi alternativi di preparazione del caffè, diversi rispetto alla tradizionale moka e gli “Specialty Coffee” stanno crescendo; in questo Sca ha un importante ruolo da giocare. Sca guarda da sempre all’innovazione e oggi più che mai questa visione deve essere attuata per rispondere alle esigenze della new generation: «La generazione Y - ha detto la neo presidentessa - sarà il prossimo e più importante target di mercato, non solo come gestori di attività ma anche come bevitori di caffè. Studi hanno dimostrato che i giovani di oggi sono più propensi a spendere di più in un prodotto in cui credono, non sono fedeli ad un marchio o a un prodotto solo per affezione, vogliono l'autenticità e un significato nei prodotti. Questo mi rende speranzosa per l'industria del caffè, questa generazione farò crescere ancora di più gli “Specialty Coffee” in Italia».

This is an exclusive coffee only sent to In My Mug subscribers on December the 6th, 2019. I like to spoil you lovely lot whenever I can, and this week is 1 of those weeks! Only enough of this coffee to send out to IMM subscribers, so you're getting all of it, but afraid there’s sadly none to buy :(  Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years. During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air when the Pacific ocean collides with the high peaks of the Volcanoes Park (Santa Ana volcano, Cerro Verde volcano and Izalco volcano). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee tree receives. This helps the coffee tree to have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This coffee was produced as part of the brand new and super exciting Las Brumas Wild Coffee Project, the project is to use land for coffee producing that's forest, but to do it in a thoughtful and careful way so as not to remove any of the flora and fauna and so the space remains primarily a forest. This affects the speed of the growth of the coffee (lots of shade) but also provides it with its own fertilisation system, with all the forest floor goodness, and the constant supply of twigs and leaves to continue to enrich the soil.   This is lemon, lemon and lemon. Not just sharp lemon juice, but lemon marshmallow sweetness and lemon zest too. There's a little cocoa powder on the aftertaste, but this is always The Lemon Show. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,450 - 1,700 m.a.s.l. / 1,700 - 2,000 m.a.s.l. Variety: Pacamara Processing System: Washed CUPPING NOTES Lemon juice, lemon zest, cocoa powder. Clean Cup: (1-8): 6.5 Sweetness: (1-8): 6.5 Acidity: (1-8): 6.5 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction:(+36): +36   Total (max 100): 87     Roasting Information: Medium Dark - Keep a steady pace through crack and drop the roast just before second gets going.

This is an exclusive coffee only sent to In My Mug subscribers on December the 6th, 2019. I like to spoil you lovely lot whenever I can, and this week is 1 of those weeks! Only enough of this coffee to send out to IMM subscribers, so you're getting all of it, but afraid there's sadly none to buy :(  Juan Jose Ernesto Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995, and after completing his studies at university he had the opportunity to start working in the coffee industry at J. Hill & Cia in 2000. After five years he left J. Hill & Cia to begin his second experience at JASAL. Both companies gave him the opportunity to meet “Grano de Oro” from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience gained through the years. During his time in the coffee world, Neto has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from the City of Santa Ana. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has a very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air when the Pacific ocean collides with the high peaks of the Volcanoes Park (Santa Ana volcano, Cerro Verde volcano and Izalco volcano). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee tree receives. This helps the coffee tree to have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This coffee was produced as part of the brand new and super exciting Las Brumas Wild Coffee Project, the project is to use land for coffee producing that's forest, but to do it in a thoughtful and careful way so as not to remove any of the flora and fauna and so the space remains primarily a forest. This affects the speed of the growth of the coffee (lots of shade) but also provides it with its own fertilisation system, with all the forest floor goodness, and the constant supply of twigs and leaves to continue to enrich the soil.   This is lemon, lemon and lemon. Not just sharp lemon juice, but lemon marshmallow sweetness and lemon zest too. There's a little cocoa powder on the aftertaste, but this is always The Lemon Show. Country: El Salvador Department: Sonsonate Nearest City: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto Menéndez Argüello Altitude: 1,450 - 1,700 m.a.s.l. / 1,700 - 2,000 m.a.s.l. Variety: Pacamara Processing System: Washed CUPPING NOTES Lemon juice, lemon zest, cocoa powder. Clean Cup: (1-8): 6.5 Sweetness: (1-8): 6.5 Acidity: (1-8): 6.5 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction:(+36): +36   Total (max 100): 87     Roasting Information: Medium Dark - Keep a steady pace through crack and drop the roast just before second gets going.

Special Podcast interview with Rx Coffee, Founder, Conor Flynn. Rx Coffee was born out of a love for CrossFit, Adventure and Specialty Coffee. With a Passion of Forging Specialty Coffee Knowledge and Fitness to Fuel Your Journey in Life. All of Rx Coffee is single origin specialty coffee, carefully selected from top lots, and sustainably sourced.  Each roast has been perfected by a master roaster and roasted to bring out the most flavors in the beans.  We ensure our customers know they are getting fresh roasted coffee by placing a roasted on date on every single bag.  This is truly one of a kind small batch roasted limited edition coffee.  Don't confuse "specialty coffee" with "gourmet" or "premium" coffee.   According to the SCAA-Specialty Coffee Association of America, specialty coffee is used to refer to coffee that is graded 80 points or above on a 100 point scale by a certified coffee taster (SCAA) or by a licensed Q Grader (CQI). Specialty Coffee undergoes a rigorous visual inspection of a 350 gram sample searching for primary and secondary defects.  Specialty grade coffee must have zero primary defects.  Premium or Gourmet coffee allows primary and secondary defects. https://drinkrxcoffee.com/blogs/rxcoffeeblog  See omnystudio.com/listener for privacy information.

This is the 2018 crop of the coffee Dale Harris used to win the 2017 World Barista Championship in Seoul, South Korea. Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This coffee was produced as part of the Las Brumas Wild Coffee Project where Neto is using previously unfarmed forested land for coffee production, but doing so in a thoughtful and careful way so as not to remove any of the flora and fauna, and so that the space remains – primarily – a forest. Instead of clearing the land to give him a blank canvas for a new coffee growing area he's working with the forest to create a unique environment and a unique coffee. The soil of the forested area had never been used to grow coffee in before and had benefited from years of its own natural fertilisation system due to all the forest floor goodness, and the constant supply of twigs and leaves dropping down to continually enrich the soil. Growing coffee in this way affected the speed of the coffee's growth (lots of shade) and took 7 years from initial planting to the first harvest, in a normal area of coffee production that would have only been 3 years but the extra cover from the forest makes everything happen at a slower speed. That slowness also applies to the maturation of the coffee cherry too, similar to growing at really high altitudes - it takes its time and does things slowly because of the conditions resulting in a 15% longer maturation than Neto sees on the rest of Las Brumas. In the cup you'll get a creamy sweetness up front, with hints of brown sugar. Tangerine takes over next, swinging subtly in to orange peel on the finish. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. Variety: SL28 Processing system: Washed CUPPING NOTES Brown sugar, tangerine, orange peel, creamy. Clean cup: (1–8): 8 Sweetness: (1–8): 7.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 8 Correction:(+36): +36 Total: (max. 100): 91 Roasting Information Medium - through first and develop this a bit before dropping just as you approach second crack. "Quick Look" Guide Brown sugar, tangerine, orange peel, creamy.

This is the 2018 crop of the coffee Dale Harris used to win the 2017 World Barista Championship in Seoul, South Korea. Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. This coffee was produced as part of the Las Brumas Wild Coffee Project where Neto is using previously unfarmed forested land for coffee production, but doing so in a thoughtful and careful way so as not to remove any of the flora and fauna, and so that the space remains – primarily – a forest. Instead of clearing the land to give him a blank canvas for a new coffee growing area he's working with the forest to create a unique environment and a unique coffee. The soil of the forested area had never been used to grow coffee in before and had benefited from years of its own natural fertilisation system due to all the forest floor goodness, and the constant supply of twigs and leaves dropping down to continually enrich the soil. Growing coffee in this way affected the speed of the coffee's growth (lots of shade) and took 7 years from initial planting to the first harvest, in a normal area of coffee production that would have only been 3 years but the extra cover from the forest makes everything happen at a slower speed. That slowness also applies to the maturation of the coffee cherry too, similar to growing at really high altitudes - it takes its time and does things slowly because of the conditions resulting in a 15% longer maturation than Neto sees on the rest of Las Brumas. In the cup you’ll get a creamy sweetness up front, with hints of brown sugar. Tangerine takes over next, swinging subtly in to orange peel on the finish. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. Variety: SL28 Processing system: Washed CUPPING NOTES Brown sugar, tangerine, orange peel, creamy. Clean cup: (1–8): 8 Sweetness: (1–8): 7.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 8 Correction:(+36): +36 Total: (max. 100): 91 Roasting Information Medium - through first and develop this a bit before dropping just as you approach second crack. "Quick Look" Guide Brown sugar, tangerine, orange peel, creamy.

Quality and coffee are two peas that we want in the same pod. But how can we ensure that the coffee we drink is consistently good? This is where Q-Graders come in. Q-Graders sift through green and roasted coffee to score coffee on its quality. The score given will determine if the coffee is considered "specialty" coffee or not. A score can help farmers understand if their crops are good or if they need some work and can inform roasters on which coffees to buy. Quality Coffee Institute - https://www.coffeeinstitute.org/ SCAA - http://www.scaa.org/?page=license Boot Coffee - https://bootcoffee.com/product/q-grader-training-exam/ YouTube video for this episode - https://youtu.be/b5gfVaEkwGw For more information go to - www.beanstuff.com --- Support this podcast: https://anchor.fm/beanstuff/support

There is a whole world of chemical components that make up your cup of coffee. Knowing more about that world will help us become better operators and better professionals as it will enable us to increase the quality and consistency of what we serve. Today we get to learn a bit about organic acids and the importance of coffee science with the  former Director of Science and Technology for the SCAA, and Director of Research & Technology for Coffee Intelligence, Joseph A. Rivera. We will talk about his journey and work as a coffee scientist, what are the main organic acids to be aware of, what are some relationships between origin and processing and how much of a particular acid is in a coffee, caffeine, cold brew, and why we need to care about science in the coffee industry.  It is my intention to explore the science behind what we do in the shop in future episodes of Keys to the Shop and I am thrilled and honored to have Joseph on the show to start us off on that journey.  Enjoy! Links: www.coffeechemistry.com   

For the first time ever The Beaker Report is on the road! Steve is in Virginia this week and as a result, he was able to get an awesome guest on the podcast. Javier Medrano is the head roaster at Swing's Coffee Roasters in Alexandria Virginia. Swing's has been in the coffee business in the D.C. area for just over 100 years. They have a large roasting facility in the back of their Alexandria coffee shop location. Swing's roasts 10,000 lbs of beans every week. If you are looking for a fantastic pour over or an espresso drink, be sure to stop by the shop and tell them The Beaker Report sent you. Javier sat down with Steve and Caleb to discuss the specialty coffee industry. It is a fascinating world that is gaining popularity, but the average coffee drinker is still unaware of all that goes into giving them the best cup of coffee possible. It is fascinating the level of detail and care that goes into roasting coffee. Javier is a wealth of coffee knowledge and starts by schooling the guys in some of the history of coffee such as its mythological origin story of Kaldi. It turns out a goat herder from Ethiopia may have discovered the beans when his goats were getting jacked up on the coffee plants. Javier covers many fascinating topics including the effects of climate change on coffee farming, how machines and technology are impacting the industry, and some of the methods the roasters use to be sure their coffee flavor is consistent from roast to roast. This episode was recorded in Swing's SCAA certified cupping lab. The SCAA (Specialty Coffee Association of America) is a nonprofit organization whose mission is to, "engage, inspire, and expand a sustainable global specialty coffee trade through leadership in events, education, and research". Their website has many great resources for people in the industry and those who aren't as well. This episode pairs well with a fresh cup of Joe and sparkling water chaser. If you want something similar to what Javier and Steve were drinking in this episode get yourself a naturally processed Ethiopian pour over. If you are unaware of where to find a fantastic cup of coffee near you check out Sprudge and just search for your city. Thanks again to Javier for being such a fun guest and to Swing's Coffee Roasters for being The Beaker Report's studio away from home! Show Music: Childish Japes - Hold On Check out our Website Follow us on: Instagram Facebook Twitter

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. Last year our very own Dale Harris took a coffee from this farm to the World Barista Championship finals in South Korea and won to become the World Barista Champion for 2017! I'm super happy and excited to now be able to share newer crop coffees with you from Las Brumas too : ) In the cup this coffee is like opening a box of dark chocolate coated Brazil Nuts all to yourself. Immediate hits of dark chocolate, Brazil Nut and hazelnut dominate the fight before a little green apple jab at the end finishes things off. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Dark chocolate, hazelnut, Brazil Nut, green apple. Clean Cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 7 Overall: (1-8): 6.5 Correction:(+36): +36 Total: (max 100): 87 Roasting Information Medium dark - take to the first pops of second with this, get a sheen but no oils. "Quick Look" Guide Dark chocolate, hazelnut, Brazil Nut, green apple.

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. Last year our very own Dale Harris took a coffee from this farm to the World Barista Championship finals in South Korea and won to become the World Barista Champion for 2017! I'm super happy and excited to now be able to share newer crop coffees with you from Las Brumas too : ) In the cup this coffee is like opening a box of dark chocolate coated Brazil Nuts all to yourself. Immediate hits of dark chocolate, Brazil Nut and hazelnut dominate the fight before a little green apple jab at the end finishes things off. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. Variety: Bourbon Processing system: Washed CUPPING NOTES Dark chocolate, hazelnut, Brazil Nut, green apple. Clean Cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6 Balance: (1-8): 7 Overall: (1-8): 6.5 Correction:(+36): +36 Total: (max 100): 87 Roasting Information Medium dark - take to the first pops of second with this, get a sheen but no oils. "Quick Look" Guide Dark chocolate, hazelnut, Brazil Nut, green apple.

Went went to Myrtle beach for the weekend. While we were there we decided to join the Sundune Archery club. Great value at $35 a year for family. They are also a host for SCAA events. We will be joining more clubs to further our archery experience.

"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

Vieraana yrittäjä, valokuvaaja ja monialatouhuaja Arttu Muukkonen! Juttelemme mm. kahvista ja työn rytmittämisestä! Tämäkin jakso on tehty yhteistyössä Suomen parhaan paahtimon, Lehmus Roasteryn, kanssa. Tsekkaa https://lehmusroastery.com/ Linkit http://www.arttumuukkonen.fi http://www.facebook.com/hitohyva The Coffee Roaster’s Companion -kirja https://www.amazon.com/Coffee-Roasters-Companion-Scott-2014-05-04/dp/B01FGOH0AW Cupping-standardit http://www.scaa.org/?page=resources&d=cupping-standards Cupping-pisteytystaulukko http://www.falconcoffees.com/wp-content/uploads/2016/06/SCAA-score-sheet.pdf Seuraa Sivut https://avaraluonto.simplecast.fm/ Facebook https://www.facebook.com/akonniemenavaraluonto Antti Twitterissä https://twitter.com/anttiakonniemi Seuraa podcastia Apple Podcastin avulla https://itunes.apple.com/fi/podcast/akonniemen-avara-luonto/id1281251935?mt=2

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.  

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. In the cup this starts of as a regular El Salvadorian coffee. But it’s only as it develops and you get red wine, a big body and an orange juice like acidity that’s fresh and juicy. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. / 1,700–2,000 m.a.s.l. Variety: SL 28 Processing system: Washed

Juan Jose Ernesto 'Neto' Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. His father died in 1995. After completing his studies at university, Neto had the opportunity to start working in the coffee industry at J. Hill & Cia, in 2000. He left J. Hill & Cia after five years, and began his second coffee experience at JASAL. Both companies gave him the opportunity to meet 'Grano de Oro' from another perspective, allowing him to learn the art and passion of cupping. He says those are very important in his life, and that they give him the opportunity to apply his coffee knowledge and experience that he's gained through the years. During his time in the coffee world, he has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. The farm, Las Brumas, is located between 45 to 60 minutes from Santa Ana city. It has a cultivated area of 60 hectares' worth of coffee yield, all of which is at an altitude ranging from 1,450 to 1,700 m.a.s.l. It produces around 600 bags of coffee each year, and has an area of 35 hectares of virgin mountain at an altitude from 1,700 to 2,000 m.a.s.l. The farm is located in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil, deep and very fertile, which has been generated by different Ilamatepec and Izalco volcanic eruptions throughout its history. One of the most important elements is the micro climate. It's very misty at the farm for most of the year, and that's why Neto decided to name the farm Finca Las Brumas. This amazing micro climate is generated when the warm air from the Pacific ocean collides with the high peaks of the Volcanoes Park (which comprises of the Santa Ana, Cerro Verde and Izalco volcanoes). Due to its location between these three famous volcanoes in El Salvador, this unique micro climate reduces the amount of daylight that the coffee trees receive. This helps the coffee trees have a very slow photosynthesis, improving the maturation process, and this in turn improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour. In the cup this starts of as a regular El Salvadorian coffee. But it's only as it develops and you get red wine, a big body and an orange juice like acidity that's fresh and juicy. Country: El Salvador Department: Sonsonate Nearest city: Santa Ana Farm: Finca Las Brumas Farmer: Juan Jose Ernesto 'Neto' Menéndez Argüello Altitude: 1,450–1,700 m.a.s.l. / 1,700–2,000 m.a.s.l. Variety: SL 28 Processing system: Washed

CID Student Ambassador Patrick Hannahan interviews Kusi Hornberger, Senior Project Manager at Dalberg Global Development Advisors on the potential regions and sectors for impact investing, about striking a balance between social and capital returns and on how to break into the impact investment market. www.cid.harvard.edu About the speaker: Kusi Hornberger is a Senior Project Manager in the Washington, DC office of Dalberg Global Development Advisors. Kusi has 10+ years of project management, investment and strategy experience working with a range of public, private, and non-profit clients, including the Bill and Melinda Gates Foundation, ECOM Agroindustrial Corp., World Bank Group, Starbucks, Experian and USAID. Prior to joining Dalberg, Kusi was Vice President of Investment Research & Strategy at Global Partnerships where he oversaw the investment strategy and portfolio including analysis of investment opportunities in agriculture cooperatives, artisan retailers, cookstove and solar lamp manufacturers and distributors, private health clinics as well as integrated microfinance institutions across Central/South America and East Africa. He was also the in-house expert on agriculture finance, leading the investment appraisal and relationships for portfolio of investments in >40 rural and agriculture focused social enterprises across range of commodity value chains including coffee, cocoa, fresh vegetables and nuts. Further he was responsible for managing GP’s relationship with the Council for Smallholder Agriculture Finance (CSAF), served as an advisor to the Finance Alliance for Sustainable Trade (FAST) and Agros International and presented at numerous conferences (Cracking the Nut, FLII, SCAA, SOCAP, etc.) about GP’s approach to investing in agriculture value chains. Interview recorded on September 29th, 2017.

SCA's Global Coffee Expo has come and gone. We recount our experiences with the largest coffee show either of us has ever attended. We also share a bit of Algorithm Coffee's Bali. Algorithm is a new roaster out of Berkeley, CA. Check them out - https://www.algorithmcoffee.co/ Hosts: Joseph Robertson - Coffee Lovers Magazine - http://www.coffeeloversmag.com Jesse Nelson - Conduit Coffee - http://www.conduitcoffee.com  

DEATH WISH COFFEE COMPANY EMPLOYEE SERIES #5 We are so stoked to have Thomas Dragonette on episode 21, seeing as we talk about him almost every episode. Thomas is the graphic designer and artistic creator at Death Wish Coffee Company, yet he brings way more to the table than just his art skills. On this episode we talk about hard work, life, art, and skateboarding - all while having a ton of fun doing it. Also, Thomas tells us about the company's brand new Grind It Out (#grinditout) marketing campaign, where we feature how our coffee lives. Plus, Jeff is excited to talk about the Cassini spacecraft and its final mission, and Dustin gives his recap of the recent SCAA convention. Secret codes, contests, shoutouts and more - put Episode 21 - The Next Level with Thomas Dragonette directly into your earholes and enjoy!

Poul talks to Nick Cho, organizer of the US Brewers Cup - a new competition featuring manual brewing methods ? and Andy Sprenger, the 2011 US Brewers Cup Champion.

From the Transcend Coffee vault comes an interview with renowned specialty coffee consultant Tracey Allen, originally filmed back in April 2010 at the SCAA show. This video was almost shelved due to audio difficulties, but it has been resurrected and the engaging conversation is certainly worth watching.

A discussion about the micro-mill revolution in Costa Rica and the importance of roaster-producer relationships with special guests Francisco Mena and Juan Ramon from Exclusive Coffees. Filmed at the 2010 SCAA (Specialty Coffee Association of America) conference Anaheim, California.