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Indonesia menjadi negara produsen kopi pertama yang menyelenggarakan pameran kopi terbesar di dunia yang digelar oleh Specialty Coffee Association.
On this week's episode, host Caryn Antonini is joined by Gerd Müller-Pfeiffer, CEO of International Coffee Consulting in Berlin, Germany. Gerd is an internationally renown coffee consultant with over two decades of experience in shaping the global coffee industry. Gerd brings a deep understanding to the field and advises multinational brands, top tier roasters and boutique cafes in mastering the complexity of the global coffee landscape, in an ever changing industry. Before turning to consulting, Gerd worked with Kraft Foods and Nestlé for 22 years. He's currently a global keynote speaker, a member of the Specialty Coffee Association and Deutscher Kaffeeverbrand. For more information on our guest:Consulting for coffee companiesmueller-pfeiffer.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/
The annual convention for the Specialty Coffee Association was held in Houston April 25-27. Amanda, Mark and Brian all went down to represent DoubleShot, try and pre-sell some of The Coffee Purist books (slated to be on your coffee table by fall 2025), catch up with old friends, and get a pulse on what's happening today in "specialty coffee." This episode is all about that experience. Of note: a first introduction to Wondafrash Edema, a run with Firaol Ahmed, an insightful conversation with George Howell, and a lot of whispering about the T-word.
Today's Coffee People Podcast guest Ben Helt is the AST Program Director at the Specialty Coffee Association. He manages and develops educational coffee programming. As a former roastery and cafe owner/operator he brings perspective to the role.Find Online: https://education.sca.coffee/See more Coffee People content and read the Coffee People newsletter at: https://www.roastwestcoast.com Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story. Learn more at:https://bit.ly/4gIsHffhttps://www.roastar.com/https://www.instagram.com/roastar/ Brands We've Partnered With:*Shop for Yeah, No...Yeah, our collaboration roast with Relative Coffee celebrating a Midwest turn of phrase. Buy Now: https://relativecoffeeco.com/products/yeah-no-yeah Shop for the Simply Good Brewer. We've used ours nearly 1000 times: https://partners.simplygoodcoffee.com/roast Coffee People is one of the premier coffee and entrepreneurship podcasts, featuring interviews with professionals in the coffee industry and coffee education. Host Ryan Woldt interviews roastery founders, head roasters, coffee shop owners, scientists, artists, baristas, farmers, green coffee brokers, and more. This show is also supported by Marea Coffee , Cape Horn Green Coffee Importers, Sivitz Roasting Machines, and Hacea Coffee Source. Head to www.roastwestcoast.com for show recaps, coffee education, guest list and coffee news. Register to become an organ donor at: https://registerme.org/. *Clicking these links to purchase will also support Roast! West Coast through their affiliate marketing programs.
About Saeed Abdi Nasab Saeed Abdi Nasab is a highly accomplished Specialty Coffee Association certified trainer, coffee expert, and consultant with over 15 years of experience in the coffee industry. His journey from a dishwasher to a globally recognized coffee specialist is a testament to his dedication and passion for the craft. Saeed has twice won the Dubai Barista Competition and has collaborated with coffee farmers worldwide, helping them improve their methods and processes. His work focuses on bridging the gap between farmers and consumers, ensuring sustainability and quality in every cup.About this EpisodeIn this episode of The Matrix Green Pill Podcast, host Hilmarie Hutchison sits down with Saeed Abdi Nasab to explore his inspiring journey in the world of coffee. From his humble beginnings as a dishwasher in a coffee shop to becoming an industry leader, Saeed shares how his curiosity and passion drove him to learn the art and science behind coffee.The discussion delves into Saeed's work with coffee farmers in countries like Kenya, Uganda, Ethiopia, and Indonesia, shedding light on the challenges they face and the importance of sustainability in the coffee supply chain. He highlights the complexities of the coffee industry, from sourcing beans to roasting and brewing, emphasizing the need for fair trade practices and greater consumer awareness.Saeed also shares insights on the coffee culture in the Middle East, particularly in Dubai, where diverse tastes and increasing investment have shaped a unique coffee landscape. He offers valuable advice for aspiring coffee entrepreneurs, stressing the importance of patience, passion, and a deep understanding of the coffee business.Listeners will gain a deeper appreciation for the balance between the art and science of coffee, as Saeed discusses his approach to blending flavors and techniques to create the perfect cup. He also talks about his published books, including Coffee for Everyone, which aim to make coffee knowledge more accessible to a wider audience.Quotes1:51 - I've always been drawn to things that feel a little undiscovered, the areas where not everyone goes.1:58: I wanted something with more adventure, something that challenged me.2:34 - I always loved the idea of teaching. I didn't know what I wanted to teach, but I knew that I wanted to share knowledge and help others to grow.5:37 - Coffee is shaped by the people and at the same time and by their culture. 6:47 - Working with the coffee farmers has been one of the most eye-opening parts of my journey.8:18 - Farmers are incredibly resourceful and hardworking, but the system they operate within doesn't give them enough of the value that they deserve.10:20 - Sustainability is the key here these days. But it's not just about paying farmers more. It's about fixing the entire supply chain.11:08 - Supporting the local business is going to really help sustainability.17:25 - Coffee connects to culture, to expression, to creativity.20:30 - Books have a unique power; they're timeless.22:14 - The key messages I hope readers take away from my books is coffee isn't just a drink, it's a wonderful and full of history, culture, science and passion.22:43 - I'm publishing and still believe the power of books to inspire and educate for the next generation.24:47 - I realized that fear could push me forward. It taught me to enjoy the process instead of focusing on the destination.Useful LinksInstagram:https://www.instagram.com/saeed_abdiThe Matrix Green Pill Podcast: https://thematrixgreenpill.com/Please review us: https://g.page/r/CS8IW35GvlraEAI/review
CAFFÈ - Il caffè, pilastro della cultura italiana e simbolo di socialità e tradizione, è al centro di un acceso dibattito riguardante il suo prezzo. Recentemente, l'ipotesi di un incremento del costo di un espresso a 2 euro ha suscitato ampie discussioni tra stampa nazionale e consumatori. Tuttavia, la questione va oltre il semplice aspetto economico; è tempo di riflettere sul vero valore del caffè. In tal senso, il recente Coffee Value Assessment (CVA) introdotto dalla Specialty Coffee Association offre un modello innovativo per valutare il caffè, superando la mera considerazione economica e mettendo in luce il suo valore intrinseco.
In today's episode we're speaking with Jeanine Niyonzima-Aroian, Owner of JNP Coffee and Board Director of the Specialty Coffee Association, to get an overview of the Burundi coffee market – a vibrant, yet relatively unknown origin.Founded in 2012, JNP Coffee produces, promotes and trades African specialty coffee and is committed to transforming lives of people in Burundi through economic empowerment. In this conversation Jeanine discusses the crucial role coffee plays in Burundi's economy and her mission to raise this market's awareness. She also emphasises the importance of education, youth involvement, and local processing in adding value to the country's coffee production.Credits music: "Take it Off" By Samantha Franks in association with The Coffee Music Project and SEB CollectiveTune into the 5THWAVE Playlist on Spotify for more music from the showSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear
It's a very special episode of the Coffee Sprudgecast! We're hours away from the opening of World of Coffee in Copenhagen—the big Specialty Coffee Association trade show, and with it? Competitions. New products. Exquisite activations. Thinking out of the box. So much to do and then some. It's all our co-hosts Jordan Michelman and Zachary Carlsen can handle to talk about it all. Read on and listen in for some of our favorite reviewable moments. Along with all the trade show poop, the hosts also get into some sweet treats and delightful coffees on the pod. New offerings hail from Dune Coffee in Santa Barbara, California, a limited release Burundi coffee box set from Pilot Coffee, some quality time with the Ceado Hoop brewer, a cheeky nibble of See's Candies—it's an action packed episode, simply begging you to listen to it. What we're drinking: On today's show we break into the new Dune Coffee Roasters Finca La Papaya offering. We also taste a selection from Pilot Coffee Roaster's special edition Burundi exploration super pack. There's also a box of Coffee Lover's Chocolates, a special release from See's Candy out of California. Show notes available here! This episode of the Coffee Sprudgecast is sponsored by Ceado, Pacific Barista Series, Ghirardelli, and DONA.
Dalle pregiate varietà che si sono guadagnate l'appellativo di “champagne” del caffè, alla miscela che celebra la partenza del Tour de France, fino alle monorigine più esclusive. I caffè di Ditta Artigianale tornano al WOC - World of Coffee, l'evento annuale organizzato dalla Specialty Coffee Association che quest'anno si svolgerà a Copenaghen dal 27 al 29 giugno.
Infused coffee should NOT be considered specialty coffee The President of the Specialty Coffee Association of Panama released a very controversial statement earlier this week stating its rejection of infused coffee at the Best of Panama Competition. It goes on to say that altered coffees jeopardise the hard work of Panamanian coffee and “should be categorised separately, clearly distinguishing them from genuine Speciality Coffee” Who better to discuss this topic on ‘It's Just Coffee!' than Founder of Criteria Coffee, Craig Simon. Craig is a 3 times Barista Champion and the First Q Grade Instructor in the southern hemisphere (1 of 50 positions held worldwide) You'll hear both sides of the story and get an in-depth understanding of why this statement is huge in the coffee industry and just exactly why co-fermented coffees are getting a closer look. Once you're finished listening, check out Craig on Instagram @craig_simon, and follow us @itsjustcoffee so you never miss an episode. LINK TO STATEMENT: https://scap-panama.com/
Dalla Corte è pronta per un'entusiasmante partecipazione al World of Coffee, l'evento annuale organizzato dalla Specialty Coffee Association che nel 2024 si terrà a Copenaghen dal 27 al 29 giugno. Questo evento, atteso con grande entusiasmo, rappresenta una piattaforma imperdibile per connettersi con la vivace community del caffè e per presentare le più recenti tecnologie all'avanguardia.
Il mondo del caffè è sempre in movimento e giugno è il mese dei campionati mondiali, che quest'anno si terranno a Copenaghen durante il World of Coffee 2024. L'evento, che si svolgerà in uno dei quartieri più antichi della città, ospiterà i campioni nazionali che si sfideranno in diverse categorie: Latte Art, Coffee in Good Spirits, Ibrik e Roasting. Per l'Italia gareggeranno quattro campioni: Manuela Fensore per la Latte Art, Andrea Villa per Coffee in Good Spirits, Emanuele Bernabei per Ibrik ed Emanuele Tomassi per la categoria Roasting. Tutti sono stati proclamati vincitori durante i Campionati Italiani organizzati a fine gennaio 2024 da SCA Italy, la delegazione italiana della Specialty Coffee Association. SCA Italy supporta la filiera del caffè e promuove i valori ambientali e culturali del settore e la qualità dello specialty coffee. I campioni italiani si stanno preparando per rappresentare al meglio l'Italia a livello mondiale.
Chris and Doran are joined by Kim Elana Ionescu to discuss, "Explaining the willingness of consumers to bring their own reusable coffeecups under the condition of monetary incentives", appearing in J. Retail. Consum. Serv., 2022, 66, 102908. The article can be found here: https://doi.org/10.1016/j.jretconser.2022.102908 About Kim: She is the Chief Sustainability and Knowledge Development Officer at Specialty Coffee Association, and is heavily involved in various aspects of education within the association. Prior to the SCA she also worked for Counter Culture Coffee. Introduction preamble: Ulf Danialsonn.
Andre's coffee journey started as a coffee trader in Switzerland. He moved shortly after to Kenya and Tanzania and spent most of his time on coffee farms, in cupping rooms and in drymills. In the laboratory he cupped sometimes 800 cups of coffee a day. After his time at origin, Andre worked for several coffee roasters in marketing across Europe. He gained a deep understanding of the coffee industry – from whole beans, R&G, instant to the ready-to-drink category. The last years have been especially exciting for him: once Andre entered the specialty coffee world, he founded a coffee academy, launched a specialty coffee range, worked as a trainer and competed and judged in barista competitions. In 2017 he reached the semifinals of the World Barista Championship in Seoul, while working as a marketing director. Afterwards Andre deepened his coffee science knowledge during a collaboration with the Zurich University. This research project culminated in the scientific publication “Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality” in Nature Science Reports. In addition, André is a certified Arabica Q-Grader as well as an AST for the Specialty Coffee Association. Andre published his book “INSPIRE and GET INSPIRED” to share his passion for specialty coffee. He then continue his coffee journey in Melbourne where he worked as the General Manager for Victoria Arduino. Finally Andre is back in his home country Switzerland, where he joined Eversys in the Swiss mountains. We cover: Andre's Journey into the Coffee Industry The Importance of Sensory Skills Authentic Storytelling in Marketing Creating a Memorable Customer Experience Balancing Customer Needs and Wants The Role of Innovation in Shaping Demand The Future of Coffee Shops The Potential of Automation in Coffee Shops Investing in People and Training Financial Management for Coffee Shop Success Delivering Excellent Products and Service The Value of No-Fuss Coffee and Great Customer Service Links: Related Episodes: Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Federico Pinna, titolare dell'Urban Caffè di Treviglio ed eletto a Gennaio 2024 il miglior barista d'Italia, vola in Corea del Sud per gareggiare al World Barista Championship 2024, che si terrà dal 1 al 4 Maggio 2024. Proclamato vincitore nella categoria Baristi d'Italia durante i campionati italiani organizzati da SCA Italy (https://www.scaitaly.coffee/), la delegazione italiana della Specialty Coffee Association, promotore di una cultura autentica del caffè di qualità, Federico rappresenterà l'Italia durante i campionati mondiali.
Hold on to your coffee-loving merchandising trucker hats, because it's time for another action-packed episode of the Coffee Sprudgecast. This week, hosts Zachary Carlsen and Jordan Michelman are all abuzz about the imminent Specialty Coffee Association Expo this weekend in Chicago, Illinois. The comps! The booths! The gallons and gallons of alternative milks! We'll be there—with perhaps a special visit from Buzzy the Bean! Check out the latest show, and read on for show notes, links, and highlights. Things we're excited for at the Specialty Coffee Association's Expo in Chicago, Illinois The competitions: 2024 US Latte Art Championship, 2024 Roasting Championship, and the 2024 Coffee In Good Spirits Championship off-site at the new Lavazza Training Lab. Our Chicago Guide and special competition coverage on Finals Sunday from Arielle Rebekah! Tech and innovations reporting from our editor-at-large on the floor Jenn Chen! The True Artisan Cafe from La Marzocco featuring some of the very best coffee roasters in the country. Special thanks to Bellwether Coffee, our Presenting Sponsor of our SCA Expo Coverage, and thank you to our coverage sponsors Created Co. and Proper Syrup! What we're drinking on this episode of the Coffee Sprudgecast Relevant Coffee Hops Cold Brew from Vancouver, Washington. We just love RTD! Special thanks to Snapchill Coffee for presenting the Ready To Drink series on Sprudge this year. Loose Threads George Howell loves Buzzy the Bean on LinkedIn. The vegan Doe Donuts' Chocolate Espresso Bear Claw from Portland, Oregon is delicious with a chocolate sauce and espresso glaaaaze. Lagunitas Hoppy Refresher is a delicious alcohol-free drink. This episode of the Coffee Sprudgecast is sponsored by Baratza, Pacific Barista Series, Ghirardelli, and DONA.
So you've just taken a sip of a very rare coffee, and flavours of passion fruit explode in your mouth.But here's the thing: that flavour of passion fruit is not coming from your mouth. It's not even coming from your nostrils. It's being picked up behind your eyes!In this first episode of The Science of Coffee's second series, I unravel how our sense of smell and taste works to help you be a better coffee taster. I shrink us down microscopically and we dive into your tongue to show you why good black coffee tastes sweet, even though there's no sugar in it. We then travel up into our noses and get stuck in a lot of mucus. This slime might be disgusting, but we need it to be able to smell well. And finally, with the help of tasting expert and author Mandy Naglich, I show you three effective ways you can train yourself to be a much better coffee taster without having to go on any expensive courses. The trick is to train our internal flavour prediction models!This episode will help you deepen your appreciation of coffee and its delicious complexity. ---------See Marco Beverage Systems' SP9 for yourself, and discover their range of consistent and energy-efficient coffee brewers for your cafe. Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyBecome a better coffee taster!Pick up a copy of Mandy Naglich's book “How To Taste”Sign up for the Specialty Coffee Association's Sensory Skills coursesDo an online sensory course with CoffeeMindConnect with my very knowledgeable guestsMandy Naglich - InstagramLinda Bartoshuk - WebsiteJoel Mainland - LinkedInFabiana Carvalho - InstagramJanice Wang - LinkedInPeter Giuliano - LinkedInBram De Hoog - InstagramThe Science of Coffee is made possible by these leading coffee organisations:BWT Water and MoreMarco Beverage SystemsROESTSustainable HarvestMahlkönigThe Science of Coffee is a spin-off series from James Harper's documentary podcast Filter Stories
Ep 95 - Brewing Up Success: Turning Coffee into a Family Empire In this episode of the Family Biz Show, we sat down with Lisa Smoot* from San Francisco Bay Coffee. Lisa, who is a regular listener of our podcasts on her incredible daily commute, shares the incredible journey of her family's business, from a bankrupt company to a thriving $200 million enterprise. Lisa opened up about her personal experiences of entering the family business and the challenges they faced along the way, the company's strong partnership with Costco and how it has contributed to their growth and her commitment to employee development and the significance of investing in their team members' growth and well-being. OUR GUEST LISA SMOOT* Lisa is a second generation family member running a large vertically integrated coffee roasting business with operations in the U.S., Central America and UK. Her current role is CEO of San Francisco Bay Coffee Company. She oversees all aspects of her business from growing coffee to roasting coffee that is purchase in your local store. She has worked for our family business for 40 years in all aspects of the business. Before taking on the role of CEO, she was in charge of private label. Lisa currently sits on the Board of Directors for the Pacific Coast Coffee Association where she is the Chair of the Mentorship Committee. She is also a member of the National Coffee Association, Specialty Coffee Association, Vistage and Chief. Lisa is a graduate of University of California Berkeley and lives in the Bay Area with her husband of 29 years and her 4 grown children. ----- If you're a family business or a family business consultant and want to be on the show, share your story and help other family businesses, send us an email to producer@thefamilybizshow.com or visit us at The Family Biz Show | Family Business Podcast With Michael Palumbos (familywealthandlegacy.com) to fill out our web form! CRN-6050524-102523 *not affiliated with Lincoln Financial Advisors Corp. Michael Palumbos is a registered representative of Lincoln Financial Advisors Corp. Securities and investment advisory services offered through Lincoln Financial Advisors Corp., a broker/dealer (member SIPC) and registered investment advisor. Insurance offered through Lincoln affiliates and other fine companies. Family Wealth & Legacy, LLC is not an affiliate of Lincoln Financial Advisors Corp. Lincoln Financial Advisors Corp. and its representatives do not provide legal or tax advice. You may want to consult a legal or tax advisor regarding any legal or tax information as it relates to your personal circumstances.
Alla 45esima edizione di Sigep -The World Dolce Expo, che si terrà alla fiera di Rimini dal 20 al 24 gennaio prossimi molto attesi gli appuntamenti nella Coffee Arena, posizionata al centro della fiera nel padiglione D1, per la sfida nelle finali dei Campionati Italiani Baristi e Caffè: saranno 7 le competizioni che permetteranno ai finalisti di accedere al circuito internazionale dei World Coffee Events e rappresentare l'Italia nel mondo. Le gare sono organizzate in collaborazione con SCA Italy, divisione italiana di Specialty Coffee Association.
Host Helen Lee continues her conversation with Pamela Chng, the founder of The Bettr Group, a leading social enterprise in Singapore. Pamela shares her journey of using business as a force for good and the incredible impact her company has had on improving the lives of vulnerable groups in the community - marginalised women and at-risk youth. She discusses the importance of aligning values with business decisions and the need for businesses to prioritise people, profit and planet. Pamela also highlights the challenges faced by the coffee industry and the need for sustainable practices. She emphasises the importance of early intervention (for youngsters) and creating inclusive systems to support individuals and communities. Pamela has been a judge in several international coffee competitions including the World Barista Championship. And, she also sits on the Board of Directors of the global Specialty Coffee Association. Her company now has 8 coffee bars in Singapore and is expanding into the region as well. It has trained some 15,000 people from 30 countries or more, through their Bettr Academy which offers two training programs, one which is entirely coffee-related and the other which includes physical and emotional resilience training as well. Furthermore, while another coffee company in Singapore has just closed its 11 stores, her company has just received an amazing 2 million Singapore dollar investment from Asia's impact investment platform Heritas Capital through its newly launched Asia Impact First Fund with DBS Foundation as its knowledge partner! KEY TAKEAWAYS The Bettr Group is a leading social enterprise in Singapore that prioritises people, profit and planet. They have a robust track record of improving the lives and livelihoods of vulnerable groups in the community. It's vital to use business as a force for good and make a positive impact on society while building a sustainable business. Pamela who was a Singaporean of the Year finalist in 2020 believes in creating win-win-win situations in every business decision and interaction. The Bettr Group focuses on early intervention and upstream solutions to address complex social issues. They work with schools, workplaces, and employers to create inclusive systems and support vulnerable individuals. Pamela's grandmother was a significant influence in her life, teaching her important values and pioneering a business that provided opportunities for young girls. Her grandmother's example inspired Pamela to create a business that makes a positive impact on individuals and communities. BEST MOMENTS "The winds of change are here. There is movement. There is going to be a lot of pain before things get better. The thing is to really be very intentional about creating resilience in the individual and also in the organisation. Resilience as a system means changing the way you function and the way you do things because that's really not the same as before." "My hope is that all businesses will transform into socially responsible businesses, all along the spectrum, with their impact and contribution at the forefront of it. That to me is the ideal because if all businesses were functioning properly in that way, then, we have a healthy system." "What is the purpose of money? It is a means to an end. It is a tool for you to live a good life. But the pursuit of money in of itself, I think people have become so blinded to it. And then what?! You get unhappy in that process, you get unhealthy in that process, then that's not a good life, right?" VALUABLE RESOURCES To become a member of the Transform and Thrive Club and benefit from powerful monthly live sessions on Zoom video calls and multimedia coaching, check out and sign up here: www.transformandthrive.club www.leeheiss.com www.facebook.com/leeheiss https://www.facebook.com/helenleeheiss/ https://www.facebook.com/groups/transformandthriveclub www.instagram.com/helenleeheiss enquiries@leeheiss.com ABOUT THE HOST Founder & Principal Coach of Lee Heiss Coaching, Helen Lee coached thousands of clients worldwide and multinationals in Asia-Pacific in the last three decades. She created a powerful ontological coaching methodology that ignites the true greatness or invincibility in people. Thoroughly tested and honed over 20 years, this methodology consistently and rapidly produces desired results. Helen was also a journalist who later ran her own communications consultancies in Australia and Asia. The Business Times listed her in its “Who's Who of Women Shaping Singapore” while The Straits Times named her “The Leader Prodder” in a feature on Singapore's top coaches. ABOUT THE GUEST The Bettr Group, a home-grown speciality coffee company founded in 2011, became Singapore and Southeast Asia's first certified B Corporation, a company that balances profit and purpose. They are a leading provider of specialty coffee education, and are a certified Specialty Coffee Association (SCA) Premier campus. Certified B Corporations (or B Corps) are businesses that meet the highest standards of verified social and environmental performance, and public transparency. B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials The B in B Corp stands for ‘BENEFIT FOR ALL, in that Certified B Corporations (or B Corps) are businesses that have been certified by B Lab (that's us!) to benefit all stakeholders. It also runs a four-month programme for vulnerable women and at-risk youth, which teaches them vocational skills and in-depth life skills. Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company's entire social and environmental impact.
Host Helen Lee interviews Pamela Chng, the founder of the Bettr Group, a socially responsible business in Singapore that aims to change lives through coffee. Pamela shares her journey of personal growth and the inspiration behind creating a for-profit social business. She discusses the challenges of operating in a profit-driven system while prioritising impact and the importance of creating inclusive environments for growth and change. Pamela also highlights the need for businesses to be socially responsible and the potential for positive change in the world, stressing the importance of aligning values with actions and the transformative power of individual and generational impact. Pamela has been a judge in several international coffee competitions including the World Barista Championship. And, she is also the first Singaporean on the Board of Directors of the global Specialty Coffee Association. Her company now has 8 coffee bars in Singapore and is expanding into the region as well. It has trained some 15,000 people from 30 countries or more, through their Bettr Academy which offers two training programs, one which is entirely coffee-related and the other which includes physical and emotional training as well. KEY TAKEAWAYS The Bettr Group, is a for-profit social business that aims to change lives through coffee. They have a holistic approach to training individuals, including marginalised groups, to help them secure jobs and thrive. The company is Singapore and Southeast Asia's first certified B Corporation, which means they balance profit and purpose. They prioritise impact and contribute to solving societal problems. Pamela believes in the importance of aligning personal values with business practices. She emphasises the need for businesses to prioritise impact and contribute positively to society. The coffee industry is facing challenges, including climate change and the unsustainable income of farmers. Pamela is actively involved in global initiatives to address these issues and create systemic change. Pamela's grandmother was a significant influence in her life, teaching her important values and pioneering a business that provided opportunities for young girls. Her grandmother's example inspired Pamela to create a business that makes a positive impact on individuals and communities. BEST MOMENTS "We all have finite time on this Earth. And what do we do with this one life that we have?" "If we could make the endeavour of work one where we could really try and get ourselves and everybody else around us in work to be doing things that made an impact, things that made a difference, then maybe we could start solving a lot of the problems that we create." "I think each person has tremendous potential. When they're really aligned internally and externally, clear about who they are and what their purpose on this Earth is for, then that completely changes how you do what you do and the definitions of success." "We're in extremely complex and challenging times. But I guess I'm hopeful because the human civilisation is very resilient. We will find some solutions and create other problems in the process, but that's just the cycle of life." VALUABLE RESOURCES To become a member of the Transform and Thrive Club and benefit from powerful monthly live sessions on Zoom video calls and multimedia coaching, check out and sign up here: www.transformandthrive.club www.leeheiss.com www.facebook.com/leeheiss https://www.facebook.com/helenleeheiss/ https://www.facebook.com/groups/transformandthriveclub www.instagram.com/helenleeheiss enquiries@leeheiss.com ABOUT THE HOST Founder & Principal Coach of Lee Heiss Coaching, Helen Lee coached thousands of clients worldwide and multinationals in Asia-Pacific in the last three decades. She created a powerful ontological coaching methodology that ignites the true greatness or invincibility in people. Thoroughly tested and honed over 20 years, this methodology consistently and rapidly produces desired results. Helen was also a journalist who later ran her own communications consultancies in Australia and Asia. The Business Times listed her in its “Who's Who of Women Shaping Singapore” while The Straits Times named her “The Leader Prodder” in a feature on Singapore's top coaches. ABOUT THE GUEST The Bettr Group, a home-grown speciality coffee company founded in 2011, became Singapore and Southeast Asia's first certified B Corporation, a company that balances profit and purpose. They are a leading provider of specialty coffee education, and are a certified Specialty Coffee Association (SCA) Premier campus. Certified B Corporations (or B Corps) are businesses that meet the highest standards of verified social and environmental performance, and public transparency. B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials The B in B Corp stands for ‘BENEFIT FOR ALL, in that Certified B Corporations (or B Corps) are businesses that have been certified by B Lab (that's us!) to benefit all stakeholders. It also runs a four-month programme for vulnerable women and at-risk youth, which teaches them vocational skills and in-depth life skills. Certified B Corporations are leaders in the global movement for an inclusive, equitable, and regenerative economy. Unlike other certifications for businesses, B Lab is unique in our ability to measure a company's entire social and environmental impact.
We continue our discussion on SE Asian Coffee with Will Frith. We get into the history and rise of Vietnamese Coffee and it's modernization. Will Frith is an American of Vietnamese descent who grew up in Texas. He first came to Vietnam in 2004 to meet his maternal grandparents, and has subsequently split his time between Ho Chi Minh City (Saigon) and the Pacific Northwest of the United States. He got his start in the coffee business as a barista at MOD Coffeehouse in Galveston, Texas. In 2007 he was hired as a Production Assistant at Batdorf & Bronson Coffee Roasters (now Dancing Goats Coffee) in Olympia, Washington, and would eventually become Production Roaster and QC Specialist at Olympia Coffee Roasters. In 2013 he moved to Vietnam to contribute to the development of specialty arabica. He is largely credited with sparking a movement in specialty coffee there. With the exception of a year at The New Black in Singapore and three years with Modbar as its west coast US rep, he has since lived and worked in Saigon, dedicated to changing the way the world views Vietnam's coffee. In 2019 he co-founded Saigon-based Building Coffee, a coffee company at origin that believes in Better Coffee for More People. He opened Building Coffee's flagship cafe BEL with Building Coffee partner Kel Norman in 2021. Ed Leebrick, owner of Seattle's legendary Lighthouse Roasters, joined Building Coffee in 2021. The brand launched in the USA at the Specialty Coffee Association's 2023 Expo in Portland, OR. #coffee #coffeepeople #vietnam #vietnamesecoffee
Annunciati a Treviso giovedì 7 settembre da SCA Italy i primi due finalisti nella gara di tostatura, disciplina del circuito di gare della Specialty Coffee Association. Sei torrefattori nazionali si sono messi in gioco: Edoardo Pinton, Davide Cobelli, Emanuele Bernabei, Alberto Vespignani, Alberto Polojac e Gianluca Lavacca, sotto la guida attenta dei giudici Marco Cremonese in qualità di capo giudici, Deborah Righeschi, Jessica Lussana e Carmelo Andeloro, come giudici sensoriali.
Welcome to Part 1 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023! It was a pleasure to kick things of with coffee legend and returning guest, Kenneth Davids! Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. Ken's workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America. In our conversation we discuss emerging coffee processing, the evolution of consumer coffee culture and the inevitable adoption and accessibility of experimental coffee. Links: www.kennethdavidscoffee.com Next we here from Madeleine Longoria Garcia of Pacific Coffee Research! Madeleine is an owner of Pacific Coffee Research - a coffee roastery, education center, and consulting company based in Kailua Kona, Hawaiʻi. She has worked in coffee since 2010, filling a myriad of roles from barista to cafe manager to coffee picker! With Hawaiʻi as her home since 2014, she is active in the local coffee community as a committee chair with the Hawaiʻi Coffee Association and board member of the Synergistic Hawaiʻi Agriculture Council. Madeleine believes access to information and education is at the core of building a more resilient coffee industry. We chat with Madeleine about the need for quality control programs both in the wider industry and right in your own coffee shop. This is a very useful conversation if you want to see your consistency and quality improve dramatically. Links: www.pcr.coffee Related episodes: 349 : Talking About 21st Century Coffee w/ Kenneth Davids 339 : What Good Barista Training Produces ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles Sponsor: www.coffeefest.com
In today's episode we're chatting with coffee guru Peter Giuliano - an incredibly influential figure in the coffee industry and a true global visionary.With a career spanning more than 30 years. Peter was the Co-owner of North Carolina-based roaster Counter Culture Coffee where he helped build their pioneering direct sourcing and transparency model. Peter now serves as Executive Director at The Coffee Science Foundation and is Chief Research Officer at the Specialty Coffee Association, overseeing the organisation's research and scientific investigation divisions.In this conversation Peter discusses the importance of building a global coffee community and how the industry can use science and knowledge sharing to adapt to change and prepare for the unexpected.Credits music: "Redlight" by Naytive in collaboration with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear
Who doesn't like to start the day with a cup of great coffee? But are you aware that your choice of coffee has the potential to positively impact the lives of coffee growers? In today's episode, we delve into the work being done by Dean Cycon's company to ensure justice and sustainability for coffee growers. Through his company, Dean's Beans, he has revolutionized our perception of coffee by highlighting the significance of ethical sourcing, fair compensation, and environmental sustainability. Tune in now to learn more! [00:32] - About Dean Cycon Dean is the founder of Dean's Beans Coffee Company. He earlier worked as an indigenous rights lawyer, an environmental attorney. Dean started the company as he wanted to use coffee as a vehicle for positive social, economic and ecologic change. The company designs fun projects in partnership with growers and they return a percentage of the profits to the growers as a social equity premium. Dean has received “Best Practices Recognition” from the Food and Agricultural Organization of the United Nations and a sustainability award from the Specialty Coffee Association, America. He has also been a research fellow at Woods Hole in Massachusetts, the famous oceanographic institute. Dean is also an author of two books, “Javatrekker: Dispatches from the World of Fair Trade Coffee” and “Finding Home (Hungary, 1945).” --- Support this podcast: https://podcasters.spotify.com/pod/show/tbcy/support
Steph went to NYC and all she brought back was this delicious coffee and an amazing story about two Malaysian immigrant women who are making waves in the specialty coffee world. This is the story about how in 2015 Chi Sum Ngai and Kaleena Teoh quit their jobs to follow their dream of owning a coffee shop in a 400 square foot space and ended up as the New York hub for the Specialty Coffee Association. In less than ten years they have grown to multiple locations throughout New York City and opened an SCA training center where they train baristas, roasters, and offer classes for the regular coffee enthusiast.For the tasting, we try their Panama anaerobic, a real treat to say the least. Listen to find out what we think!Coffee Project NY: https://coffeeprojectnyshop.square.site/product/panama-dynamic-cherry-39-rsv-anaerobic/373Buy a mystery box of past products that we have tried on the podcast! For $10 you will receive 10 cups worth of coffee. Includes shipping!Limited supplies, buy here: https://www.paypal.com/instantcommerce/checkout/YUHJNDHDX2CTEHelp us buy questionable coffee!https://www.patreon.com/nobadreviewspodhttps://www.buymeacoffee.com/nobadreviewspod
Wir alle kennen es Milch im Kaffee. Doch warum überhaupt Milch? Wir sprechen in dieser Folge darüber was Milch im und mit dem Kaffee macht. Und wir sprechen auch über Milchalternativen – sei es aus Soja, Hafer, Mandel oder Kokos. Was lässt sich hier aufschäumen? Was funktioniert am besten im Kaffee? Außerdem sprechen wir über unterschiedliche Arten des Milchschäumens, was überhaupt beim Aufschäumen mit der Milch passiert und unterschiedliche Milchalternativen und ihre Schäumbarkeit. Und zum Schluss sprechen wir noch über eine Variante des Kaffees, der in Deutschland bislang eher weniger verbreitet ist: der Kaffee Phin aus Vietnam. Das besondere daran unter anderem: Er wird mit Kondensmilch zubereitet. Links: Mylk by James Hoffmann: [https://rebel-kitchen.com/products/rebel-kitchen-barista-mylk](https://rebel-kitchen.com/products/rebel-kitchen-barista-mylk "smartCard-inline") Specialty Coffee Association: [https://sca.coffee/](https://sca.coffee/ "smartCard-inline") Slayer Maschinen: [https://slayerespresso.com/](https://slayerespresso.com/ "") Alpro No M*lk: [https://www.alpro.com/de/produkte/not-mlk/not-mlk/alpro-not-mlk-fettarm/](https://www.alpro.com/de/produkte/not-mlk/not-mlk/alpro-not-mlk-fettarm/ "smartCard-inline") Oatly Barista: [https://www.oatly.com/de-de/stuff-we-make/haferdrinks/haferdrink-barista-edition-1l](https://www.oatly.com/de-de/stuff-we-make/haferdrinks/haferdrink-barista-edition-1l "") Alpro Barista Sojadrink: [https://www.alpro.com/de/produkte/barista-drinks/barista-drinks/barista-sojadrink/](https://www.alpro.com/de/produkte/barista-drinks/barista-drinks/barista-sojadrink/ "smartCard-inline") Alpro Barista Haferdrink: [https://www.alpro.com/de/produkte/barista-drinks/barista-drinks/barista-hafer/](https://www.alpro.com/de/produkte/barista-drinks/barista-drinks/barista-hafer/ "") Filter Kaffee Phin: [https://vietbeans.de/produkt/vietnamesischer-kaffeefilter-cafe-phin-handfilter-aus-vietnam/?gclid=Cj0KCQjw1rqkBhCTARIsAAHz7K10-32wCvYWJQeLypo64m3Bq-fsTjmiLdQE9p7RgLaf6-jkKNr_kJsaAgChEALw_wcB](https://vietbeans.de/produkt/vietnamesischer-kaffeefilter-cafe-phin-handfilter-aus-vietnam/?gclid=Cj0KCQjw1rqkBhCTARIsAAHz7K10-32wCvYWJQeLypo64m3Bq-fsTjmiLdQE9p7RgLaf6-jkKNr_kJsaAgChEALw_wcB "") Kaffee für Kaffee Phin: [https://vietbeans.de/produkt-kategorie/kaffee/](https://vietbeans.de/produkt-kategorie/kaffee/ "") Duk Coffee Roaster: [https://www.dakcoffeeroasters.com/](https://www.dakcoffeeroasters.com/ "") Milky Cake: [https://www.dakcoffeeroasters.com/shop/coffee/milky-cake?quantity=250g&roast=filter](https://www.dakcoffeeroasters.com/shop/coffee/milky-cake?quantity=250g&roast=filter "")
It's Founder Friday! Leaving a legacy and making an impact on the industry is something we all want for our businesses. Few companies get to the place where they can say they have not only achieved this but done so it a way that stays true to their values and traditions, while also artfully evolving with the changing landscape of coffee. Mr. Espresso in Oakland, CA is one such company. Established in 1978 and now celebrating 45 years in business, Mr. Espresso is a specialty coffee roasting company that has stayed true to the Italian coffee culture and roots of founder Carlo Di Ruocco while embracing innovation to inspire the next generation of coffee drinkers. In keeping with the sensibilities of the modern coffee consumer, Mr. Espresso is committed to responsible sourcing, sustainable production and investment in community. Offering wholesale beans, premium commercial brewing equipment, and service and training support, Mr. Espresso made its mark as one of the first full-service, coffee roasting retailers in the U.S. and has since become a trusted supplier to noteworthy restaurants, cafes, bakeries and coffee houses around the San Francisco Bay Area and nationally. Additionally, Mr. Espresso has expanded its online presence and grown its retail customer base well beyond the Bay Area. Mr. Espresso uses traditional wood-roasting methods over oakwood. This technique results in high moisture content and an increased retention of natural oils, producing a complex and full-bodied coffee with less acidity. Mr. Espresso has received numerous high-scoring reviews and accolades over its long history, and is a two-time Good Food Awards winner for its organic single-origin coffees. Founder Carlo Di Ruocco was awarded the 2015 Alfred Peet Passionate Cup, one of the Specialty Coffee Association's most prestigious awards. In early 2023, Mr. Espresso will open a cafe in downtown Oakland, not far from its roastery in Jack London Square. Today we are talking with Carlo DiRuocco's sons, John and Luigi DiRuocco, who Co-Own and run Mr. Espresso. Luigi Di Ruocco is Co-owner and Sales & Marketing Vice President of Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. An alumnus of Saint Mary's College, Luigi earned a double major in Business Administration and Economics, followed by two years in portfolio accounting. However, in 2001 at age 24, Luigi returned to the family business, drawn by the opportunity to make a meaningful contribution to the family enterprise. Currently, Luigi is at the helm of the newly opened – The Caffè by Mr. Espresso, in the heart of Downtown Oakland. John Di Ruocco is Co-owner and Vice President of Coffee for Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. After earning an undergraduate degree in architecture from UC Berkeley. After receiving his degree, he returned to the family business, learning the art of wood-roasting coffee from his father. John went on to become roastmaster in the early ‘90s, and eventually Vice President of Coffee. John has moved the company forward as a leader in both single-origin and blended coffees. John has been instrumental in expanding the offerings to reflect changing coffee preferences, adding distinguished lighter-roasted coffees, most often organic and fair trade in origin. In this conversation we discuss the rich history of this iconic company, their values, traditions, and how they have grown and evolved over the past 45 years! We discuss: The beginning of Mr. Espresso The importance of tradition and craft Creating an authentic product and brand Why wood roasting is unique in method and outcome How they source coffee and approach QC Evolving with the industry Knowing what to say no to and trusting your gut Advice for impact and longevity in coffee Offering a product that appeal widely but keeps tradition Links: www.mrespresso.com Instagram: @mrespressooak @thecaffeoak Listen to these episodes next! 081 : Founder Friday w/ David Schomer of Espresso Vivace
Michal Molčan je zakladatel a šéfredaktor magazínu Standart. Po téměř 4 letech má magazín Standart, který se vydává kvartálně, čtenáře ve více než 70ti zemích na světě, má 4 jazykové mutace a byl oceněný jako 2017 Best Coffee Magazine.Michalovi je 24 let. Po 2 letech ve Vídni se přestěhoval do Prahy, odkud pracuje na dálku s kolegy v Seattlu, Oxfordě, Reyjkjaviku nebo v Moskvě. Je spoluzakladatelem konference TEDxNitra, kávového festivalu na Slovensku a Rakousku a je event koordinátorem pro slovenskou pobočku Specialty Coffee Association.
In the second part of our conversation with George Howell, you'll hear the story of how he influenced the global coffee market, increased quality standards and improved the lives of thousands of people. George Howell is a passionate coffee connoisseur. His career in coffee began in the 1970's, when he opened an art café in Harvard Square. Combining his deep love for roasting with his dedication to Mexican indigenous artists, George's cafés gained a devoted following. Now, George Howell Coffee shops are expanding across the East coast in the Boston area. As the Founder, George spends his time educating and traveling with his daughter Jenny in pursuit of the finest coffee beans in the world. George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts-based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast and sold his high-quality popular coffee company to Starbucks in 1994. In 1997, George worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world's first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. George Howell is a pioneer of the fair trade system. Working in partnership with quality producers, George's company pays top prices for green coffees, far exceeding Fair Trade pricing. Giving the people what they want George Howell wishes we would all drink black coffee. But back in the 1980's, he realized that crowd pleasing drinks were a hit…and decided to help create one. In this episode, George tells the real story behind the frappuccino: He didn't invent it. After visiting Seattle with a friend, he tried a version of the frappuccino and sought out to create a version of it for The Coffee Connection. He tasked his Manager and Marketer Andrew Frank with perfecting the formula, and Andrew did so much more than that - he coined the name frappuccino. It took off. The idea exploded, turning their slow summers into record-breaking profit months. Customers loved the frozen caffeine drink and told their friends all about it. New versions of it popped up around the United States. Not only was America hooked on coffee - we were getting experimental with it. The quest for quality and the start of a competition Above all else, George considers himself an educator. After The Coffee Connection was acquired by Starbucks in 1994, he traveled Brazil with The International Coffee Relations Group to connect with coffee farmers. He noticed that Brazil was not yet keeping up with Kenya, which was selling their beans at auction for double the usual fee. On a mission to help Brazilian farmers, he started test farms. They started simple, adding a new improvement each year. They designed tests to help prove that production improvements increase quality and profit. Their tests were working when the program was suddenly halted. On a mission to prevent their research from being wasted, George brainstormed a solution. He created the Cup Of Excellence program, encouraging a quality competition amongst coffee producers. He promised the winners ten cents above the current market value, and he suddenly had three hundred participants. The Brazilian market took off. Enjoy this fascinating second half of our conversation with George Howell. If you love coffee, you'll appreciate it even more knowing that every cup you drink was impacted by George himself. Quotes “What has sustained me is a need to educate.” “Our invention of the frappuccino was the name. It took off! It made our summers go from being the least income-producing to being equal to any other quarter…literally overnight.” “It was in 1988 when I went to Kenya and Costa Rica. I discovered how extraordinary, and how difficult it was to make great quality coffee.” “I was invited to be part of the International Coffee Relations Group, at the International Coffee Association. We met four times a year, talking about issues, relationships and quality. We talked about what could be done to promote those issues.” “I would travel and lecture - I would talk about the fast growth of specialty coffee, visiting one farm after the other. We created model farms where we had various farm owners where they would start from scratch. Each year they would add a quality improvement. We would see, was it more profitable at each level? We wanted to make the point that it was more profitable with each improvement we made.” “We communicated to farmers that if they won the competition, they would get a minimum of ten cents over the current market value. By promising that, we got three hundred farmers to participate.” “I had learned in ‘88 and ‘89 that Kenya was selling all their coffee at auction! And they were selling at about double everything else on the market. They went through a lot to get that quality.” Links mentioned in this episode: Visit the website for George Howell Coffee at https://georgehowellcoffee.com/ Follow George Howell Coffee on Instagram at https://www.instagram.com/ghowellcoffee/?hl=en and on Facebook at https://www.facebook.com/GHowellCoffee/
If you walk down any American main street, you'll find a coffee shop or three. If you love coffee, you can thank George Howell: The man that grew the culture behind coffee consumption in the United States and beyond. George Howell is a renowned entrepreneur and the Founder of George Howell Coffee. He has been expanding the art, appreciation and knowledge of fine coffee roasting since the 1970's. George is a powerful storyteller, telling us how he spent the past 50+ years spreading unbridled enthusiasm for coffee, art and fair trade practices. George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts-based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast and sold his high-quality popular coffee company to Starbucks in 1994. He returned to coffee-traveling worldwide, and in 1997 worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world's first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. George Howell is a pioneer of the fair trade system. While founding George Howell Coffee, he sought quality producers that were just as passionate about outstanding coffee as he was. To this day, George Howell Coffee pays these farms top prices for green coffees, far exceeding Fair Trade pricing. In order to assure mutual education and trust, George and his daughter Jenny visit the farmers they work with and form lasting partnerships. Enjoy Part One of this Two-part series with entrepreneur, connoisseur and compelling storyteller George Howell. Great entrepreneurs lead with passion and purpose George grew up in New Jersey then Mexico City, raised with a love of language, art and culture. Before George began roasting coffee, he discovered Mexican indigenous Huichol artists. Quickly realizing that their work was unappreciated, he sought to help Huichol artisans show their work on the national stage. He was met with condescension. Defined as ‘folk artists', the Huichol peoples' work was devalued and discarded. But George saw what we see today - that these artists produced work that was every bit as thoughtful, unique and important as European painters and muralists. Meanwhile, George developed a love for coffee - which he did not yet see as a business opportunity. George was determined to bring Huichol art into museums on the East coast. He and his pregnant wife, Laurie packed their two children into the car and headed East. He packed his french press and coffee grinder. The family stopped at Howard Johnson's motor lodges along their route and George would grind their coffee in the mens' restrooms, leaving behind a captivating aroma most Americans had never smelled before. After using hot water to brew their coffee right there in diners and parking lots, people would come up to them and ask, “What are you doing?” Big things begin with simple ideas Showing art wasn't paying the rent. George and Laurie got to work thinking of things they could do to make money, help artists and make an impact. This led to the creation of The Coffee Connection - named by Laurie Howell. The Coffee Connection was a simple idea: The Howell's wanted to share their love of art and coffee with the world. It combined two things they cared about, paid the bills and built community. They never could have hypothesized the growth and scale their dream would take over the next few decades. After an initial press boom and surviving the coffee freeze that hit Brazil in 1975, The Coffee Connection continued to expand. During the height of the espresso obsession of the 1980's and 90's, they were adding a new café every two years. After rebuffing Starbucks' advances multiple times, The Coffee Connection was successfully acquired by Starbucks in 1994, led by CEO Howard Schultz. An exciting coffee comeback After The Coffee Connection was sold to Starbucks, George devoted himself to transforming the coffee industry for the better. He worked on sustainable farming and coffee production policies at the United Nations and the International Coffee Organization. He was making the impact he always wanted to make - but he found himself longing to return to the formation of new cafés. Be sure to tune into Part Two of our conversation with George Howell to hear how George Howell launched his signature East-coast cafés, further developing coffee culture and nurturing a love for quality coffee unlike any other. Quotes “It became a ritual to wake up to a great cup of coffee - no milk, no sugar because it was good just the way it was.” “We moved East, by car with two kids and number three on the way. It was February or March 1974. I brought coffee with me, and a little french press and grinder, just for Laurie and me. We stopped at the Howard Johnson's along the way. I would grind the coffee in the mens' rooms, always leaving the bathrooms smelling a lot better after we left. And we would order hot water…like, for tea. We'd brew our coffee right there at the Howard Johnson's. We'd always have two or three people who were having breakfast there who would come up and say, ‘what are you doing! What's that!'” “We realized that we could win on both sides by opening up a café where we could exhibit art and sell great coffee.” “The enthusiasm was so incredible. Literally within the first three months, we were overwhelmed with customers coming in there. The media was coming in. The locals were coming and filming us!” “We were successful with the people we were hiring because they were so enthused. We learned very quickly that the best salespeople were the people who spread the excitement by contagion. That was the best you could ask for!” “I'd rather go broke selling great coffee than make a fortune selling garbage.” Links mentioned in this episode: Visit the website for George Howell Coffee at https://georgehowellcoffee.com/ Follow George Howell Coffee on Instagram at https://www.instagram.com/ghowellcoffee/?hl=en and on Facebook at https://www.facebook.com/GHowellCoffee/
Imagine you've got a cup of coffee in front of you. You haven't tasted it yet. You therefore don't know what it tastes like, right? Wrong. Some scientists argue that you actually do know what it will taste like (more or less), and the act of tasting simply confirms what you have already imagined it will taste like. And that's because a growing body of research is revealing that sight, sound and touch all affect your expectation of a coffee's flavours. In this episode, I explore how certain sounds might make your coffee taste sweeter, while other sounds translate to bitterness. And I expose how some cafe owners might be ruining the flavours of the high-end specialty coffee you paid for without even realising it. In the second half, I show you why so many of our scientific questions about coffee are going unanswered. I take you deep into the future of coffee science by explaining who's doing research into coffee science, why they're doing it, how much it costs and how you can get involved. ----------Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram storyWrite a review on Apple PodcastsLeave a 5 star rating on SpotifyExplore the technology behind Fiorenzato's AllGround home coffee grinderWant to listen to more documentary podcasts about coffee? Check out my Filter Stories podcast Get more involved in coffee science!Buy Brita Folmer's The Craft & Science of CoffeeRead the Specialty Coffee Association's 25 Magazine for cutting edge insights into coffee science, business and sustainability, including Charles Spence's article on sonic seasoningPartner with the Coffee Science FoundationExplore Felipe Reinoso Carvalho's sonic research, including Diego Campos' winning World Barista Championship routineApply to study at the UC Davis Coffee CentreDo an online course with ZHAW's Coffee Excellence CentreSubscribe to Barista Hustle and complete their online coffee coursesBecome a member of the Barista Guild, Coffee Roaster's Guild, Coffee Technicians Guild and attend their events!Connect with my very knowledgeable guestsCharles Spence - Academic profileFabiana Carvalho - InstagramJanice Wang - LinkedInFelipe Reinoso Carvalho - LinkedInChahan Yeretzian - LinkedInBill Ristenpart - Academic profilePeter Giuliano - LinkedInJenn Rugolo - LinkedInGiulia Bagato - LinkedInDenis Girardi - LinkedInThe Science of Coffee is made possible by these leading coffee organisationsBWT Water and MoreMarco Beverage SystemsTraboccaEversysOatlyFiorenzato
We had a fabulously fun and enlightening conversation with Bailey Arnold and Becky Reeves. They both give insight on the importance of building and nurturing relationships and finding a path of work that is both fulfilling, fun, and true to yourself. Bailey Arnold is above all else a seeker of sensory delight. After wearing several hats in the coffee industry for nearly a decade she now works for Oatly as the Northeast US Market Development Manager, also working cross-functionally with Oatly's Product Development team on sensory projects. She is Past Chair of the Barista Guild and sits on the Specialty Coffee Association's Board of Directors. She could probably pick you up and carry you around for a little while, and is generally regarded to be a “good time.” Becky Reeves is a multifaceted coffee, events, and brand strategy professional who doesn't want to be defined by any of these things. More importantly, she's a dedicated Formula 1 fan, can beat anyone (ANYONE) at Connect 4, and has legendarily good taste. Currently working in hospitality in Austin TX, Becky is passionate about experiencing new places, building connections, and embracing her fearless creative style. She's hopeful that her next big move will synthesize all three.”
Water really matters when you're brewing coffee. Different waters can dramatically change how a single coffee will taste. But what is the right water for the best coffee? In this episode I will give you the answer, but I will first take you back billions of years to tell you the story of a single mineral and how it's responsible for making our coffees taste lame. Because here's the thing: water science is chemistry, and chemistry is very complicated and easily forgettable. But with a great story, I'm hoping you'll remember!In the second half, I show you why Christopher Hendon's book Water for Coffee made a big splash in the coffee community, but also why some academic chemists are critical of the book, and how this all manifested in the creation of the Specialty Coffee Association's Water Quality Handbook. And, to cap it all off, I offer you some environmentally conscious ways to get hold of good water for coffee, so your coffee brews can finally explode in flavour. —---Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0OWrite a review on Apple Podcasts - https://apple.co/3sf87MVLeave a 5 star rating on Spotify - https://spoti.fi/3yHkjcVDiscover this episode's sponsor BWT's water filtration products. I use their Penguin cartridges (http://bit.ly/3Xiuq2a) and cafes can use their BestAqua ROC (https://bit.ly/3EPLIx9)Read Marcia Bjornerud's amazing book, Reading The Rocks: https://bit.ly/3EQIYj4Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnOWant to go deeper into water chemistry? SCA's Water Quality Handbook: https://bit.ly/3TyWM5X BWT White Paper on the effects of magnesium (German): https://bit.ly/3TqOFbqHow to add magnesium to your soft water out of the tap (scroll to bottom): https://bit.ly/3s5WYOmChristopher Hendon's Water for Coffee: https://amzn.to/3Tbo3LSCertificate of Advanced Studies at Zurich's Coffee Excellence Center online course: http://bit.ly/3xlIOelRead ‘The Craft and Science of Coffee': https://bit.ly/3zb7bN8 Barista Hustle's Water course - https://bit.ly/3z8zSKAJames Hoffman's water video - https://bit.ly/3Duxn8fConnect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz)Chahan Yeretzian - Linkedin (https://bit.ly/3S4emO1)Frank Neuhausen - LinkedIn (https://bit.ly/3gg4Fie)Marcia Bjornerud - Academic profile (https://bit.ly/3eCYuEi)Christopher Hendon - LinkedIn (https://bit.ly/3EXULMe) and Instagram (https://bit.ly/3eAUuo3)The Science of Coffee is made possible by these leading coffee organisations:BWT Water and More - https://bit.ly/3EEpuxNMarco Beverage Systems - https://bit.ly/3T2YDzYTrabocca - https://bit.ly/3Tjn8bVEversys - https://bit.ly/3CBkp6XOatly - https://bit.ly/3exvlKSFiorenzato - https://bit.ly/3T3nmUQ
How you brew your coffee dramatically affects what you taste. And I do mean dramatic! Brewing up the same bag of coffee beans can taste like a slice of heaven, or a slap in the face. So, what exactly is happening at a microscopic level when water swirls through coffee grinds? Why does boiling water extract certain flavours, while letting the kettle cool for five minutes make it taste markedly different? In this episode, we dive deep into the academic research conducted at the UC Davis Coffee Center so you can choose your flavour adventure: Do you like your coffees when they're a sour bomb? A floral caress on the lips? A smokey drag on a pipe? Or a treacle of sweet syrup? We also explore why it can be so difficult getting the same flavours from the same beans consistently. And finally, I equip you with tools so you can begin finding your perfect brew. —---Please spread the word about The Science of Coffee!Follow me on Instagram and tag me in an Instagram story - https://bit.ly/2Mlkk0OWrite a review on Apple Podcasts - https://apple.co/3sf87MVLeave a 5 star rating on Spotify - https://spoti.fi/3yHkjcVExplore this episode's sponsor Marco Beverage Systems SP 9 brewer and how it delivers consistent brews in the cafe (https://bit.ly/3Tgh18r)Listen to the Adventures in Coffee episode about making dramatically different brews using the Aeropress: https://bit.ly/3TghsQ7 Want more to listen to more documentary podcasts about coffee? Check out Filter Stories - https://bit.ly/3zb5vnOWant to go deeper into coffee extraction? Mackenzie Batali's fractionation research - https://bit.ly/3CFnvH0UC Davis' brewing control chart research - https://bit.ly/3CLoiGzTake courses on coffee brewing with the Specialty Coffee Association - https://bit.ly/3EQFoVVStudy at the UC Davis Coffee - https://bit.ly/3TwSgodRead ‘The Craft and Science of Coffee' - https://bit.ly/3zb7bN8 Connect with my very knowledgeable guests: Samo Smrke - LinkedIn (https://bit.ly/3EKrjtg) and Instagram (https://bit.ly/3IdrfRz)Bill Ristenpart - Academic profile (https://faculty.engineering.ucdavis.edu/ristenpart/)Mackenzie Batali - LinkedIn (https://bit.ly/3s7VRxr)Peter Giuliano - LinkedIn (https://bit.ly/3yT66tv)Danny Pang - LinkedIn (https://bit.ly/3Sd9mqq)David Walsh - LinkedIn (https://bit.ly/3VEH7Uo)The Science of Coffee is made possible by these leading coffee organisations:BWT Water and More - https://bit.ly/3EEpuxNMarco Beverage Systems - https://bit.ly/3T2YDzYTrabocca - https://bit.ly/3Tjn8bVEversys - https://bit.ly/3CBkp6XOatly - https://bit.ly/3exvlKSFiorenzato - https://bit.ly/3T3nmUQ
On the podcast this week, we're pulling back the curtain on the world of coffee competitions and exploring their profound impact on the coffee industry.We chat with competition organisers, judges and barista champions, Stephen Morrissey, of the Specialty Coffee Association, Gwilym Davies, Morgan Eckroth and Rastislav Kasár, to understand the role competitions play in the community, how they elevate coffee standards, and find out what it takes to win.Credits music: "Summer is for falling in love" by Sarah Kang in collaboration with The Coffee Music ProjectSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear
In this weeks podcast Filip invited Joanna Alm to talk about the subject ‘Women in roasting'. Joanna is the Managing Director of Drop Coffee Roasters, and on the Board of Directors of the Specialty Coffee Association. Enjoy!
Coffee and hospitality is truly a people business and on the podcast this week we're highlighting the importance of investing time and resources in staff training and their career development.In conversations with Tim Sturk, Founder, Cherry Coffee Training, Ben Helt, Director, Training Director, Specialty Coffee Association, and Diana Getchius, Director of Human Resources, Union Square Hospitality Group, we find out what a winning training programme looks like, how to tailor new starter and company-wide trainings, and discuss the business benefits of investing in people development.Learn more about SCA's programmes here: Coffee Skills Program, Coffee Sustainability Program, and Coffee Technicians Program. Credits music: Superwoman, Be Like You, by Myla in collaboration with The Coffee Music ProjectSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear
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Eric Mahler / CEO of Caffe Cocina Coffee Roasting Co. Thriving in the world of coffee since 2012, Eric holds Specialty Coffee Association certification and accompanies several victories in local and abroad coffee art competitions. Responsible for the flow and future of Caffe Cocina's commercial roasting platform, E-commerce, Wholesale and Grocery Distribution… the kitchen and baking operations is a passion. Loving locally grown produce and is an active buyer at local farmers markets he believe we are what we eat. Professionally trained through LaMarzocco Coffee Equipment Company and Zoka Coffee Roasters & Tea Co., Eric is especially skilled in selecting and preparing the most palatable coffees, “Selecting roasting profiles is difficult and blending them is even harder. To compete and stand in competition, you must strive to understand everything but stay objective.” Eric's professional background prior to specialty coffee is in commercial banking, finance and small business. In 2016, he was the awarded “Young Leader of the Year” award from the City of Poulsbo for his work with Caffe Cocina. In 2018, he served the Poulsbo Chamber of Commerce as Board President, and is now holding a permanent title of “Past President." Eric Currently resides in Poulsbo with his Fiancé Tiffany and son, River. They enjoy hiking, camping, cooking at home, gardening, art, music and photography. https://youtu.be/Es0J9aKZIDE Dan Weedin / First Underwriters Insurance Brokers (Host) Phil Symchych / SME Wealth Builder Corp (Co-Host) Eric Mahler / Caffe Cocina Coffee Roasting Co. (Guest)
Have you ever noticed your daily caffeine fix tastes that little bit sweeter when you know the coffee has been ethically sourced?The term “direct trade” has cropped up all over the place in specialty coffee in recent years and, on the face of it, would seem to imply just that.But what does “direct trade” actually mean? And has anyone — let alone coffee farmers — really benefited from it?In the final episode of series 3, James takes Scott and Jools on a journey into how coffee actually gets traded. Chad Trewick from the Specialty Coffee Transaction Guide shares his first hand experience of being in the direct trade vanguard. Chris Kornman, author and Director of Education at The Crown, explains the rise of evangelists with the mantra of cutting out the middle men. And Erica Koss, co-author of the Specialty Coffee Association's sustainability course, reveals some of the limitations of the direct trade ideal.And, as a parting gift for the summer, James offers tips on how YOU can identify those roasters who are trying to do right by the farmer. —------What do you want to listen to in Series 4? Take five minutes to fill out our survey! https://bit.ly/3I2FPw8Join our Patreon to support the show! https://bit.ly/3vrispx Go on your own coffee adventures at home with the Siemens EQ700 fully automatic espresso machine: https://bit.ly/3Ia8yy5Find your perfect roast with the Ikawa Home: https://bit.ly/3IdYVPc In North London? Check out Michaela's cafe, Bean and Brew: https://bit.ly/3IBqfrHFind the roasters who are trying to do right by the farmer on the Specialty Coffee Transaction Guide: https://bit.ly/3ItiFPBLearn more about the intricacies of coffee trading with Chris Kornman's book, Green Coffee: A guide for Roasters and Buyers (https://bit.ly/3Ilx7Jg) and also by visiting the Royal Coffee blog (https://bit.ly/3Au5FY5).Check out the Coffee Shop Innovation Expo, taking on the 19th and 20th October 2022: https://bit.ly/3yMba38Work with us at Adventures in Coffee! https://bit.ly/3Pdd1U8Follow our wonderful guests on LinkedIn! Chad Trewick (Specialty Coffee Transaction Guide): https://bit.ly/3uyc8gJChris Kornman (Royal Coffee): https://bit.ly/3yqMewuErika Koss (Co-author of SCA's acclaimed Coffee Sustainability course): https://bit.ly/3yq90EJTake a screenshot and tell your friends about Adventures in Coffee!Tag our Instagram handles:James Harper / Filter Stories: https://bit.ly/2Mlkk0OJools Walker / Lady Velo: http://bit.ly/39VRGewScott Bentley / Caffeine Magazine: https://bit.ly/3oijQ91
How specialty coffee has evolved, understood, and enjoyed has changed greatly over the past 50 years. Today get to talk someone whose career has not developed in parallel with the coffee industry but has been instrumental in advancing some of the best aspects of it. I'm thrilled to have bene able to sit down with the great Kenneth Davids! Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. Ken's workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America. One of our industries most influential people. Kenneth's work has shaped multiple generations of coffee enthusiasts and professionals and in this sense an hour conversation is woefully insufficient to give you even idea of the breadth and Kenneth's journey and work but here we are and I can honestly say it was true honor to speak with him and to feature his wisdom and perspectives on this show. We cover: Goals of his new book The new challenges of writing about coffee Honesty and authority of information How Kenneth went form cafe owner to coffee writer Mere communication vs delivering depth of understanding Consumer community and its evolution Starting Coffee review The gap of accessibility and need to building the middle What shapes consumer tastes today Incentivizing accessible excellence Using information to draw people in vs push away Communicating flavor How naturals chawed things The hope for coffee's future Links: Buy Kenneth's new book! https://www.kennethdavidscoffee.com Related episodes: Sustainability Series #4 : Consumer 069: Hosting Consumer Coffee Classes : 7 Guidelines 035 : The Consumer Revolution w/ Kevin Sinnott 242 : A Conversation with James Hoffmann Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com
As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants. As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association's Education Advisory Council as Co-Chair of the Education Content Committee. In our conversation we cover: Then challenge Pulp natural and other processes present Mistakes we make when roasting new processes Knowing your roaster and being vigilant Frame work for earlier success Taking into account the unique sugar changes Rate of Rise How learning new methods can help with old ones Shifting our minds to innovate new metrics Subscribe to Roast Magazine! Use code "ROR" to get $5 off 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 RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister
In this episode, Taste Radio's hosts discussed new products in several food and beverage categories, including a nootropic-boosted hydration drink brand launched by an NFL star and NFT icon, a nostalgia-inspiring cinnamon spread, RTD milk teas and spiked tonics, artisanal and low-sugar sweets and perhaps the best-tasting tortillas on the market. They also riffed on recent work travel, this weekend's Specialty Coffee Association trade show and a major funding round for a platform brand of experimental condiments and beverages. Show notes: 0:37: Come To Our Open House. Jacqui Is A Camogie Champion. Ray Doesn't Ski. And Gluten Is One Of The Tastiest Things In The World. – The show opens with a chat about Jacqui's prowess in a sport called Camogie, Ray's recent visit to Vail, Colorado, where he attended a business conference focused on the interaction of health, food and nutrition and a call to entrepreneurs and industry executives to register for tickets to an open house at BevNET HQ later this month. The hosts also offered their take on the launch of “Local Weather,” encouraged listeners to register now – and save money – for the BevNET Live and NOSH Live Summer 2022 conferences and spoke about why gluten-free products should no longer taste like… gluten-free products. Later, they talked about new tea and treats to hit the market and why we're loving canned wine these days. Brands in this episode: Gotham Greens, The New Primal, Verde Farms, Health-Ade, Cinnamon Toast Crunch, Nomadica, Acid League, Local Weather, Beckon Ice Cream, Shire City Herbals, St. Hildie's Spiked Tincture Tonics, Vista Hermosa, The Greater Knead, Twrl Milk Tea, Half Day Tea Tonics, HighKey, Snickers, Twix, Gigantic Candy
For today's episode, the Sustain team is gearing up for the upcoming Grind City Coffee expo, right here in Memphis. As we know, quality water is vital for coffee brewing, and Memphis has the special advantage of having excellent tap water. In light of these things, we have decided to highlight some of our talking points that we will be covering at our booth. Sweet, acidic, astringent… These are some of the taste descriptors we strive to balance when brewing coffee. But there are many other descriptors...sour, mouth-drying, juicy, sharp, soft, roasty, delicate, floral, the list goes on. These are just a few of the words we find ourselves using when talking about the taste of a said coffee. Perhaps we understand over and under extraction and the descriptors that match each of them, but do not exactly know why it is that way. We have been taught that variables such as grind and time are huge contributors to taste (which they are) but how can we observe this scientifically? -- Don't forget to get connected on our social platforms! On all platforms you will find brew guides, recommended resources, and learn more about what makes Sustain - Sustain. Check out the website at 901sustaincoffee.com Follow us on Instagram @901sustaincoffee. Subscribe on YouTube Sustain Coffee Company - YouTube -- ---SOURCES USED, SOME ARE CLICKABLE--- Coffee Standards — Specialty Coffee Association (sca.coffee) Understanding the Coffee Control Brewing Chart | coffeeperception (wordpress.com) Towards a New Brewing Chart | 25, Issue 13 — Specialty Coffee Association (sca.coffee) The Role of TDS in Coffee & the Science Around your Brew (hannainst.com) Snell's law - Wikipedia wri89-4131.book (usgs.gov) WQR 2015_final.pdf (mlgw.com)
En este episodio entrevistamos a Elvira Conty, barista e instructora del Specialty Coffee Association. Ella nos contó de cómo logró convertirse en una instructora del SCA en tan poco tiempo. También hablamos de cosas de la industria y del auge de las leches alternativas como las de almendras y avena.
This week, we're excited (and a little bit sad) to release the sixth and final episode of the World Coffee Championships Podcast's first series. “Worlds Apart” tells the stories of the World Coffee in Good Spirits Championship and the World Brewers Cup, two competitions that take vastly different approaches to growing the specialty coffee community. Along the way, co-host Kimberly Yer leads us through stories of unlikely inspiration, the value of setting expectations, the push and pull of subjectivity and objectivity, and the shape of things to come through interviews with Dave Jameson, Cheryl Lee Su Yin, Nick Cho, Chad Wang, and Kristina Jackson.Special Thanks to Our Series Sponsor, Victoria Arduino This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.Special Thanks to Our Episode Sponsor, Licor 43This episode of the WCC Podcast is brought to you with support from Licor 43. Licor 43 is a premium liqueur produced in Cartagena, Spain, from a secret Spanish family recipe of 43 natural ingredients including Mediterranean citrus fruit and selected botanicals. Licor 43 shares complementary tasting notes with coffee, and it loves putting extraordinary things together. Learn more about how Licor 43 calls on cocktail and coffee professionals around the world to showcase their expertise and creativity with their Barista and Bartenders Challenge. Licor 43: Tastes better together.We'd like to thank Kimberly Yer, our co-host for this episode, and our interviewees for their time in sharing their stories about the evolution of the World Coffee in Good Spirits Championship and the World Brewers Cup, in order of appearance: Dave Jameson, Cheryl Lee Su Yin, Nick Cho, Chad Wang, and Kristina Jackson. For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association. Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino and Licor 43, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/06-words-apart
“Turn It On” tells the stories of the World Coffee Roasting Championship and the Cezve/Ibrik Championships, two competitions with incredibly close-knit communities at their heart. Along the way, co-hosts Anna Oleksak and Sara Al-Ali lead us through stories about navigating subjectivity, all kinds of development, and the lengths we go to for coffee (and love) through interviews with Trish Rothgeb, Sylvia Gutierrez, Lee Yiming, Yuan Jingyi, Sergey Blinnikov, and Turgay Yildizli.Special Thanks to Our Series Sponsor, Victoria Arduino This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.Special Thanks to Our Episode Sponsor, Loumidis PapagalosThis episode of the WCC podcast is made possible with support from Loumidis Papagalos. For over a century, Loumidis Papagalos has been evolving ibrik coffee tradition in Greece, offering unique moments to true coffee lovers. In 2020 Loumidis Papagalos celebrates its first 100 years, always nourishing passion around ibrik coffee and supporting its way forward. To learn more visit nestlenoiazomai.gr/loumidis. Loumidis Papagalos, the true expert in coffee!We'd like to thank Anna Oleksak and Sara Al-Ali, our co-hosts for this episode, and our interviewees for their time in sharing their stories about the evolution of the World Coffee Roasters Championship and the Cezve/Ibrik Championship, in order of appearance: Trish Rothgeb, Sylvia Gutierrez, Lee Yiming, Yuan Jingyi, Sergey Blinnikov, and Turgay Yildizli. Thanks also to our roaster participants in James' “How would you roast…?” game—Valentina Moksunova, David Rosali, Chad Goddard, Ariel Bravo, and Marian Aguilar—and to Lobotryasi and Specialty Turkish Coffee for audio permissions. For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association. Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino and Loumidis Papagalos, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/05-turn-it-on
Part 2 of a discussion about the Specialty Coffee Association and the recent Coffee Expo in Boston, including a interview with SCA's Stephen Morrissey live from the chaos of the show floor. Mark and Todd also talk about some of the brewing and roasting equipment they discovered at the Expo.
En nuestro segundo episodio entrevisto a mi compañera Karla Quiñones, quien es maestra de profesión, co-dueña junto a mi de Café Comunión y trabaja para Sustainable Harvest. En esta entrevista Karla nos hablará de cómo logra mezclar sus dos pasiones, la pedagogía y el café. Además nos hablará de sus múltiples logros, como ser becada por She is the Roaster y por la Specialty Coffee Association.
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