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14 episodes with specialty coffee expo
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2 episodes with specialty coffee expo
JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://community.valor.coffee?utm_source=spotify&utm_campaign=ep140Thanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!We're back from Houston with hearts full, minds buzzing, and feet absolutely destroyed—but it was so worth it. In this special episode, we sat down live from the hotel room to debrief as a squad on our second-ever Specialty Coffee Expo experience. From serving at our Roaster's Village booth to cupping incredible coffees, linking up with producers, and forming deeper bonds as a team, Expo 2025 was one for the books. We got to meet so many of YOU, which always blows our minds and warms our hearts. Whether you've never been to Expo and are curious what it's all about, or you were there slinging shots too, this episode captures the vibe, the chaos, and the beauty of Expo in all its glory. Shoutout to everyone who stopped by, said hey, or inspired us in any way—y'all make this community what it is.*If you purchase something through one of our links, we may be entitled to a share of the sale*Buy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want to send us coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeWe're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Mahlkonig, Anfim and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErWant to get your business in front of more people? We partnered with Local Eyes Growth to grow our business through SEO and the results have been incredible. Local Eyes is offering a FREE backlink ($300 value) to Valor Coffee Podcast listeners who partner through our exclusive link. Visit https://localeyesgrowth.com/valor to get the ball rolling!Follow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffeeSubscribe to Riley's YouTube Channel: https://youtube.com/@rileywestbrookFollow Riley: https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account: https://instagram.com/ethanrivers77700:00 - Start00:40 - INTROOOOOOOOO02:37 - Ethan06:13 - Paul09:59 - Lynden13:42 - Savvy16:48 - Sammy24:46 - Luke30:13 - Riley
There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation. Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it! Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting! Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability. Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order! Links: https://www.pomelocoffeeconsulting.com/ Related episodes: 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee Our Sponsor for Rate of Rise! www.millcityroasters.com
In this episode of the Cape Coffee Beans Podcast, we interview Jason Zeeman, the co-founder of the South African Specialty Coffee Expo. We talk about Jason's background in the music industry and how his love of coffee was born. We also learn how he came up with the idea for a Specialty Coffee Expo and how he organised the first event.Jason and Phaedon also discuss how the Specialty Coffee Expo has evolved, and what it is about the expo that has won over the industry and so many coffee lovers. Whether you've attended one of these events or not, you will definitely enjoy learning a bit more about this special entrepreneurial venture in the South African coffee space.You can find out more about the Specialty Coffee Expo, including upcoming event dates at https://www.specialtycoffeeexpo.co.za/If you are listening in the run-up to the 2024 Cape Town Specialty Coffee Expo, you can get 20% off your ticket by using this link (Ts & Cs apply).
Relebogile Mabotja speaks to Jason Zeeman the Specialty Coffee Expo Director & Co-Founder and Jonathan Robinson the Founder of Bean There Coffee Company joined by Maria Varfis the Group Marketing Head : Fourways Mall about the fourth instalment of The Specialty Coffee Expo, set to take place at Fourways Mall from May 24th to May 26th, 2024. Established as South Africa's premier coffee event, The Specialty Coffee Expo promises to delight attendees with an unparalleled celebration of all things coffee.See omnystudio.com/listener for privacy information.
Parte il Vinitaly 2024, la Specialty Coffee Expo. Argomento: espertoni/assaggiatori/degustatori/palati fini. Ospite in studio: Faso
Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!This week we're in a different room because of roast shifting, but we still dish out some straight fire. Ethan and Ross chat about building a culture that thinks it's cool to give a crap and how that stems from owners and leadership.We're hiring in the roastery and in Dunwoody! Email us at hiring@valor.coffee for more information.We will be attending the Specialty Coffee Expo in Chicago and we want to meet up with you! Send us an email at info@valor.coffee with your ideas.*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel: https://youtube.com/@rileywestbrookFollow Riley: https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account: https://instagram.com/ethanrivers77700:00 Intro01:34 How the Ground Control brewer works05:47 How we find employees that care as much as we do09:37 Translating core values to new hires17:42 Train your employees with values rather than policies21:01 How to figure out if an interviewee will truly care about their role31:43 Build a culture of feedback & open communication45:00 How to handle giving feedback to an employee47:08 Culture starts with the owner and grows in the team55:41 When was the last time we received feedback as leaders & owners?01:01:37 Conclusion
Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!It's been a year since we opened the doors of our second cafe, so we do some reflecting on what we've learned and whether or not we'd do it all again.We're hiring in the roastery and in Dunwoody! Email us at hiring@valor.coffee for more information.We will be attending the Specialty Coffee Expo in Chicago and we want to meet up with you! Send us an email at info@valor.coffee with your ideas.*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel: https://youtube.com/@rileywestbrookFollow Riley: https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account: https://instagram.com/ethanrivers77700:00 Intro02:27 April 3rd marks our Dunwoody cafe's 1st birthday12:22 We will be at SCA in Chicago & we want to meet you14:53 Q&A: How did you go about picking up your first wholesale accounts?26:11 Q!&A: How did you market your cart when you first started out?29:58 Is it worth it to open a second cafe?44:13 The difficulties of expanding01:00:32 The benefits of expanding01:13:46 Conclusion
Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!When you're running a coffee shop or looking to start one, it's easy to look around at other companies and wonder whether they're taking a slice of a pie. Is that true? If so, should you care? How should this influence your decision making? This week we chop all this up AND MORE...well, not much more, but we do try a wild coffee from Plot and take a question about growing a coffee shop in a small town.We're hiring in the roastery and in Dunwoody! Email us at hiring@valor.coffee for more information.We will be attending the Specialty Coffee Expo in Chicago and we want to meet up with you! Send us an email at info@valor.coffee with your ideas.*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel: https://youtube.com/@rileywestbrookFollow Riley: https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account: https://instagram.com/ethanrivers77700:00 Intro01:14 Today's coffee tastes like... basil ?03:10 We will be at SCA in Chicago & we want to meet you06:00 Can a specialty coffee shop keep growing in a small town?14:28 Competition - how much should you care?26:20 Focus on being your best, rather than comparing to others38:18 The Rude Radius - How close is too close to open a competing coffee shop?46:18 Coffee Review: Plot Colombia Geisha White Honey56:51 Conclusion
Sign Up for Alerts About Our Community (coming soon) – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://mailchi.mp/018d9c38a953/valorcafecommunityThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!Uh Oh! We're going in this week on our PAST SELVES, dishing out the mistakes we've made throughout our careers that we see as trouble spots for many people jumping into owning a cafe. Our reason for having this podcast in the first place is to talk about what we've learned so you can have a head start in your journey of opening a coffee business, so we hope our mistakes mentioned in this progrum can inform and guide you towards having an incredible business.We're hiring in the roastery and in Dunwoody! Email us at hiring@valor.coffee for more information.We will be attending the Specialty Coffee Expo in Chicago and we want to meet up with you! Send us an email at info@valor.coffee with your ideas.*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel: https://youtube.com/@rileywestbrookFollow Riley: https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account: https://instagram.com/ethanrivers77700:00 Intro01:49 This coffee is crazy! Kos Rodrigo Sanchez Mojito Co-Ferment05:07 Are co-fermented coffees cheating or creative?10:01 Q&A: How we handle our cafes ordering coffee from our roastery17:32 Which roasters we'd use if we didn't roast our own coffee20:19 Never fail again (...not guaranteed) with our top tips for new coffee shop owners22:11 Tip #1 - Know when to fire someone36:11 Tip #2 - Inventory Management50:00 Tip #3 - Budgeting, Bookkeeping, & Financials57.54 Bonus Tip #3.9 - Learn how & when to say No01:05:20 Coffee Review: Kos Rodrigo Sanchez Mojito Co-Ferment01:12:07 Exciting Valor news: We're hiring at the roastery and Dunwoody!01:12:48 We will be at SCA in Chicago and we want to meet you!
This week, Monocle's editorial director, Tyler Brûlé, joins us from Milan to give us his top recommendations following Salone del Mobile and Petri Burtsoff speaks to the CEO of Finnair, Topi Manner, who is preparing for his company's 100th anniversary. Also in the programme, Gregory Scruggs heads to Portland, Oregon, where he visits the Specialty Coffee Expo, and our correspondents from around the world answer listeners' questions.See omnystudio.com/listener for privacy information.
Hey everyone, The Specialty Coffee Expo is happening this weekend, April 21st-23rd and we will have several opportunities for you to catch some Cat & Cloud. First up, on Friday April 21st, we will be serving up coffee at two Barista PDX locations: Pearl and Nob Hill. You'll be able to find our coffee there all day, but from 9-12 we will be hiding out behind the bar at the Nob Hill location. Then later that day, on the show floor, we will be making coffee at the San Franciscan coffee roasters booth (Booth 253) Then on Saturday we have three different places you can catch us on bar: Artpresso Design (Booth 2454) from 10am-Noon The La Marzocco Artisan Cafe from 12:20-1:40 and lastly at GHGBS (Booth 2377) from Noon -2pm Finally on Sunday we will be hanging out at Artpresso once again having a great time. So come by and say hi if you're there. Thanks all and see you at SCA!
Utami Hussin berbincang dengan Teuku Arul Bawadi dari Bawadi Coffee, Aceh, dan Meilanie Osok dari Papua Muda Inspiratif untuk membahas keikutsertaan mereka dalam pameran Specialty Coffee Expo 2022 di AS, ajang utama untuk memamerkan perkembangan terbaru industri kopi dunia.
Dr. Kenneth Thomas(Umble Coffee) joins the conversation by phone AND video LIVE from the 2022 U.S. Coffee Championships taking place during the Specialty Coffee Expo in Boston, MA to talk about the competition and his passion for the brewed bean.
Our latest episode features interviews with two innovators in their respective industries: Stephen Caldwell, the co-founder of Swiss Rosti, a unique brand of stuffed potato and cheese bites; and Brent Elliot, the master distiller of acclaimed bourbon brand Four Roses. The Taste Radio team also discussed notable brands from the 2022 Seafood Expo, weekly Web3 primers on Twitter Spaces and a sophisticated smoker. Show notes: 0:55: Expo, Expo, Expo! Craven Chats, Toodaloo & Clio. And, Of Course, Clouds For Cocktails. – The hosts encouraged listeners to check out BevNET & NOSH's Expo West 2022 content and asked attendees and exhibitors of the upcoming 2022 Specialty Coffee Expo to connect with the team before the event. Ray discussed his experience attending the 2022 Seafood Expo North America and highlighted two sustainable brands that exhibited at the show and John spoke about his weekly Web3/NFT forums on Twitter Spaces. Later, the hosts riffed on tasty snacks and beverages to cross their respective desks in recent weeks and offered their take on the stylish Studenglass Gravity Beverage Infuser. 23:22: Interview: Stephen Caldwell, Co-Founder, Swiss Rosti – Caldwell sat down with Taste Radio editor Ray Latif at Natural Products Expo West 2022 where he spoke about the origins and development of his first-to-market brand of hand-held crispy filled potato snacks, which are sold nationally at Whole Foods and are also available at Kroger, Gelson's and Safeway locations. He also discussed how the company's initial business plan, which was heavily reliant on in-store demos, shifted amid the pandemic, and how an unexpected lift from direct-to-consumer television platform QVC drove trial and sales and why he's bullish on foodservice and a new cheese-based line. 45:05: Interview: Brent Elliot, Master Distiller, Four Roses – Elliot spoke with Latif about Four Roses' renaissance which began in the mid-1990's, the usefulness of training as a chemist, aligning innovation with the brand's standards for quality and consistency and his take on RTD cocktails and non-alcoholic spirits. Brands in this episode: Swiss Rosti, Four Roses, Dream Pops, Scout Canning, Neptune Snacks, Toodaloo Snacks, Shaman Raman, Up To You Recover Drinks, Wet Hydration, Maxine's Heavenly, Clio Snacks, Brune Kitchen
It's not very often you come across someone who has spent decades as a true example of what it is to be an exemplary manager, leader, and professional. When you do find them you better be prepared to absorb their wisdom and let it help guide your own career. Well, today we are privileged to sit down with some one who has done exactly that. We are talking all about leadership, management, and training, with Selina Viguera of Blue Bottle Coffee! Selina Viguera is well-known in specialty coffee mostly for being an amazing and dedicated barista. She leads the Barista Guild Café at Specialty Coffee Expo and U.S. CoffeeChamps; she's been a lead barista at TED in Vancouver, as well as TEDxWomen and TEDxMed; her latte art is featured on the Pacific Barista Series Oat and Rice packages. And she's been “the face” of Blue Bottle, especially in her adopted home in Los Angeles, for years. Selina Viguera is a coffee professional who has worked in the industry for over 20+ years. Selina has managed some of the busiest Blue Bottle cafes in the North American market such as San Francisco's Ferry Building location and LA's Abbot Kinney location, where she is currently the cafe leader for over 7 years. In our conversation we explore here long career and the experiences that have shied who she is as a leader today. We cover: Discovering the work of the cafe and then specialty coffee Connecting with customers and becoming a leader Leading the change to specialty in her first cafe Learning to train and teach Doors opening for management and leadership Leading "Team First" and the metric of staff happiness Training and onboarding effectively Empowering feedback and conflict resolution Balance of structure and culture Embracing difficult conversations and being courageous What she is most proud of accomplishing Advice to fellow managers Links: Instagram: @sellybean_13 Email: Selina.viguera@gmail.com Recommended Episodes: 329 : How to Teach Company Values to Your Staff 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 306 : A Conversation w/ 2004 U.S. Barista Champion, Bronwen Serna! 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA In Praise of Long Term Imperfect Employment Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com
Emeran Langmaid is the Founder of A&E Coffee & Tea, based in New Hampshire, though her background is in textile manufacturing and design. She has a contagious passion for really good coffee and a desire to share that with others which has helped her build her company to a very successful one. We talk about so much in this amazing episode, including the value of building relationships, for her, both throughout the supply chain, but also locally with other businesses and with mentors; challenges she encountered along the way; her story of “losing herself” in the work and the changes she eventually made to "re-find" herself and some work life balance. And throughout it all, she never lost the love for all that she's doing. Where you can find A&E Coffee & Tea:- Website: https://aeroastery.com- Instagram: https://www.instagram.com/aecoffeeroasters/- Facebook: https://www.facebook.com/AEroastery- Twitter: https://twitter.com/AEroasteryCafe- YouTube: https://www.youtube.com/channel/UCzKTUaznHnXiJLTVoF2rclQ- Pinterest: https://www.pinterest.com/aecoffeeroasters/_saved/- Physical locations: 135 Route 101A, Amherst, NH; 1000 Elm Street, Manchester, NH; and 2 Pittsburgh Avenue #3, Nashua, NH Emeran's recommendations:- Specialty Coffee Expo in Boston: https://coffeeexpo.org- NH Small Business Development Center: https://www.nhsbdc.orgStay in touch with People, Place, & Purpose on Instagram and stay tuned for a new episode every Monday!
This week, we're taking a break from the 2019 World of Coffee lecture series to share Recap's fifth episode. The Recap podcast offers a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links: Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database World Coffee Research Study on the Genetic Diversity of Arabica Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology
Welcome to Recap, a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus' spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. Amidst our collective efforts to mitigate the spread of the virus' and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica's genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia's Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee's journey. Folger's adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening. Relevant Links: Updates on COVID-19 and SCA Events Specialty Coffee Community COVID-19 Resource Database World Coffee Research Study on the Genetic Diversity of Arabica Colombia invests in a newly-launched coffee stabilization fund Folgers adopts blockchain technology
This week, the SCA Podcast is taking a quick break while we put the finishing touches on an upcoming lecture series recorded at last year's World of Coffee event in Berlin. In the meantime, I'd like you to meet Recap. It's our newest podcast! Every two weeks, Recap offers a brief overview of recent coffee developments in less than five minutes. If you like what you hear, subscribe by following the link in the show notes. Related Links Listen to the first episode of Recap Recap's RSS Feed Subscribe to Recap on Spotify Subscribe to Recap on iTunes World of Coffee Warsaw Get in touch with us Full Episode TranscriptHi there! I'm Richard Stiller, a community manager at the SCA, and you're listening to the SCA Podcast. This week, the SCA Podcast is taking a quick break while we put the finishing touches on an upcoming lecture series recorded at last year's World of Coffee event in Berlin. In the meantime, I'd like you to meet Recap. It's our newest podcast! Every two weeks, Recap offers a brief overview of recent coffee developments in less than five minutes. If you like what you hear, subscribe by following the link in the show notes. Welcome to Recap, a new podcast from the Specialty Coffee Association offering a brief overview of recent coffee developments every two weeks. The monthly materials science journal, Matter, just published a study suggesting a new mathematical model for repeatable espresso extraction. Focused on the computational and physical attributes of espresso, the authors suggest that, if widely implemented, the protocol outlined in the study could significantly reduce coffee waste. Remarkably, the study was co-authored by Brisbane baristas Michael Cameron and Deschen Morisco, who tested the techniques of the study in a coffee shop. This study has already received significant attention from popular media outlets in the US and Australia. The study's co-author, the computational chemist Christopher Hendon, will present the work at the SCA's Specialty Coffee Expo in Portland this April. Meanwhile, across the Pacific in the Philippines, the Taal volcano has erupted, covering coffee trees in thick volcanic ash. The ash causes the leaves of coffee trees to wither, effectively starving them of energy which in turn reduces their ability to mature fruit. To assist, the Philippines' Department of Agriculture distributed water power sprayers to help remove the ash. It's not a perfect solution: the intense spray sometimes removes flowers and nearly-mature coffee cherries. Although Taal's eruption has caused considerable damage to many high-value crops in the area, coffee is reported to be the most affected. This will be a difficult harvest year for the affected Phillipino farmers, so the Department of Agriculture is also offering up to the equivalent of a million US dollars to affected farmers through a combination of cash aid and zero-interest loans. The effects of the eruption are likely to impact the country's recent growth in specialty coffee production. A long-time producer of coffee, this is not the first time the Philippines' coffee production has been decimated by environmental changes: a widespread influx of coffee rust at the turn of the twentieth century led local farmers to favor Robusta, Liberica, and Excelsa. A recent feature in the New York Times explores a culture-shift in Saudi Arabia through the lens of coffee shops. In December, the government announced it would no longer require businesses to segregate their customers by gender. Since the law passed, some specialty coffee shops already pursuing a more inclusive vision can now continue to do so without fearing a visit from the country's law enforcement. Reports suggest Saudi Arabia is the Middle-East's fastest-growing coffee market and, in December 2019, the country held its first-ever sanctioned national barista championship. Ahmed Bahaa of Camel Step Coffee Roasters will fly to Melbourne, Australia to represent Saudi Arabia for the first time at the World Barista Championships in May. If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening and have a great week!You can also find Recap on iTunes, Spotify, or Transistor by searching for “Recap: Recent Developments in Coffee.” Have a story you think might be a good fit for Recap? Drop it into our contact form at scanews.coffee/contact or email us at editor@sca.coffee. Thanks for listening! We'll see you again next week, when we kick off the 2019 World of Coffee Lecture Series. Recap Links Espresso variability and repeatability research in Matter https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2590238519304102%3Fshowall%3Dtrue#%20 https://edition.cnn.com/2020/01/22/us/how-to-make-brew-better-espresso-study-scn/index.html https://www.wired.com/story/the-science-behind-crafting-a-perfect-espresso/ https://www.vice.com/en_us/article/884q8v/materials-scientists-learn-weve-been-brewing-espresso-all-wrong https://arstechnica.com/science/2020/01/the-math-of-brewing-a-better-espresso/ Taal Volcano Eruption https://www.cnnphilippines.com/business/2020/1/17/Coffee-Batangas-Cavite-recovery-Taal.html https://newsinfo.inquirer.net/1218876/farmers-pray-for-rain-to-wash-ash-from-farms https://www.theatlantic.com/photo/2020/01/colorless-landscape-around-taal-volcano/605266/ https://www.gmanetwork.com/news/money/economy/722106/coffee-most-affected-commodity-in-taal-volcano-eruption-da/story/ https://time.com/5763630/philippines-taal-volcano-eruption-lava/ https://scanews.coffee/25-magazine/issue-11/english/from-road-to-cup-a-glimpse-into-philippine-coffee-25-magazine-issue-11/ “Saudi Society Is Changing. Just Take a Look at These Coffee Houses.” Vivian Yee for the New York Times. https://www.nytimes.com/2020/01/15/world/middleeast/saudi-women-coffee-shops.html https://www.arabnews.com/node/1603696/corporate-news
Welcome to Recap, a new podcast from the Specialty Coffee Association offering a brief overview of recent coffee developments every two weeks. The monthly materials science journal, Matter, just published a study suggesting a new mathematical model for repeatable espresso extraction. Focused on the computational and physical attributes of espresso, the authors suggest that, if widely implemented, the protocol outlined in the study could significantly reduce coffee waste. Remarkably, the study was co-authored by Brisbane baristas Michael Cameron and Deschen Morisco, who tested the techniques of the study in a coffee shop. This study has already received significant attention from popular media outlets in the US and Australia. The study's co-author, the computational chemist Christopher Hendon, will present the work at the SCA's Specialty Coffee Expo in Portland this April. Meanwhile, across the Pacific in the Philippines, the Taal volcano has erupted, covering coffee trees in thick volcanic ash. The ash causes the leaves of coffee trees to wither, effectively starving them of energy which in turn reduces their ability to mature fruit. To assist, the Philippines' Department of Agriculture distributed water power sprayers to help remove the ash. It's not a perfect solution: the intense spray sometimes removes flowers and nearly-mature coffee cherries. Although Taal's eruption has caused considerable damage to many high-value crops in the area, coffee is reported to be the most affected. This will be a difficult harvest year for the affected Phillipino farmers, so the Department of Agriculture is also offering up to the equivalent of a million US dollars to affected farmers through a combination of cash aid and zero-interest loans. The effects of the eruption are likely to impact the country's recent growth in specialty coffee production. A long-time producer of coffee, this is not the first time the Philippines' coffee production has been decimated by environmental changes: a widespread influx of coffee rust at the turn of the twentieth century led local farmers to favor Robusta, Liberica, and Excelsa. A recent feature in the New York Times explores a culture-shift in Saudi Arabia through the lens of coffee shops. In December, the government announced it would no longer require businesses to segregate their customers by gender. Since the law passed, some specialty coffee shops already pursuing a more inclusive vision can now continue to do so without fearing a visit from the country's law enforcement. Reports suggest Saudi Arabia is the Middle-East's fastest-growing coffee market and, in December 2019, the country held its first-ever sanctioned national barista championship. Ahmed Bahaa of Camel Step Coffee Roasters will fly to Melbourne, Australia to represent Saudi Arabia for the first time at the World Barista Championships in May. If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks' time. Thanks for listening and have a great week!Links: Espresso variability and repeatability research in Matter https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2590238519304102%3Fshowall%3Dtrue#%20 https://edition.cnn.com/2020/01/22/us/how-to-make-brew-better-espresso-study-scn/index.html https://www.wired.com/story/the-science-behind-crafting-a-perfect-espresso/ https://www.vice.com/en_us/article/884q8v/materials-scientists-learn-weve-been-brewing-espresso-all-wrong https://arstechnica.com/science/2020/01/the-math-of-brewing-a-better-espresso/ Taal Volcano Eruption https://www.cnnphilippines.com/business/2020/1/17/Coffee-Batangas-Cavite-recovery-Taal.html https://newsinfo.inquirer.net/1218876/farmers-pray-for-rain-to-wash-ash-from-farms https://www.theatlantic.com/photo/2020/01/colorless-landscape-around-taal-volcano/605266/ https://www.gmanetwork.com/news/money/economy/722106/coffee-most-affected-commodity-in-taal-volcano-eruption-da/story/ https://time.com/5763630/philippines-taal-volcano-eruption-lava/ https://scanews.coffee/25-magazine/issue-11/english/from-road-to-cup-a-glimpse-into-philippine-coffee-25-magazine-issue-11/ “Saudi Society Is Changing. Just Take a Look at These Coffee Houses.” Vivian Yee for the New York Times. https://www.nytimes.com/2020/01/15/world/middleeast/saudi-women-coffee-shops.html https://www.arabnews.com/node/1603696/corporate-news
Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks - much like many other smallholder coffee farmers around the world. Since 2015, Taya Brown has been conducting a multi-phase evaluation of constraints to technology uptake and profitability as part of a World Coffee Research development project that implemented the Centroamericano hybrid to address leaf-rust and low productivity. During a similar timeframe, Ryan Chipman founded Yepocapa Coffee, a US-based coffee importing enterprise focused on improving quality and transparency by becoming a direct link between US roasters and a cooperative of Yepocapa farmers. In today's lecture, Taya shares a profitability analysis for one farmer group. Ryan builds on this to share how his business is learning to identify and address the various factors in profitability. Both present examples of site-specific scientific investigation, focused on participatory and farmer-centric methods, to identify profitability constraints and guide response efforts. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Follow along with Taya and Ryan's slides Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo Read more about another study in farmer profitability in Issue 11 of 25 Episode Table of Contents 0:00 Introduction 2:40 The results of the profitability analysis of the Eca Montellano Cooperative 22:42 Ryan Chipman's work analyzing how San Pedrana Cooperative's cost of living and size of production affect farmer profitability and risk 47:00 Audience Questions 59:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual's desired effect. Of these factors, time can be an important variable—in multiple ways—and this talk will highlight two recent projects. The first investigated the time-evolution of coffee flavor extraction during the brewing process. By dividing a drip brew into eight parts and evaluating the flavor change every 30 seconds, it offers a more detailed picture of observable extraction changes. The second experiment investigated time elapsed post-brew, comparing how quickly perceptible changes occur when coffee is held in a carafe, in order to understand the stability of flavors depending on holding conditions. Both of these studies offer preliminary data that can be immediately useful to the industry in developing and preserving desired flavors in the coffee brewing process. Today's lecture is presented by Mackenzie Batali, a second-year graduate student in Food Science and Technology at the University of California, Davis, focusing her research in coffee sensory analysis. Previously she received a chemistry degree from Lewis & Clark College in Portland, Oregon, and worked as a flavor chemist before transitioning into the coffee world. She has spoken previously about her work on coffee fractionation at ASIC 2018. If today's lecture piques your interest, you can also read more about Mackenzie's fractionation experiment in Issue 11 of 25 Magazine. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Read a full episode transcript on SCA News Listen to other episodes of the SCA Podcast Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo Read "Less Strong, More Sweet," a feature by the team at UC Davis on this experiment in Issue 11 of 25 Table of Contents 0:00 Introduction 3:10 An overview of the coffee science research taking place at UC Davis 26:00 How does brewing time impact the chemical properties of coffee? 37:00 Summary and conclusions 42:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Skilled farmworkers are necessary to harvest specialty coffees in most parts of the world, but they are too often undervalued and invisible to the industry. A collaborative and innovative project in Colombia is attracting a dwindling labor force to actively participate in coffee production. Its main objective is to meet the needs of farmworkers, producers, and local organizations, while identifying solutions that will make employment within the coffee industry more socially viable. This lecture presents a summary of the best practices captured by this project and will guide producers and organizations to make employment within the coffee industry more attractive and socially viable for farmworkers. Moderated by Whitney Kakos of Keurig Dr. Pepper's Sustainable Supply Chain Program, this lecture's panel features: Colleen Bramhall Popkin, Senior Manager in Sustainability at Keurig Dr. Pepper Inc.; Quinn Kepes, Program Director at Verité; Carlos Hernando Isaza, Coffee Program Manager at Solidaridad Colombia; Cesar Julio Diaz, General Manager of Aguadas Coffee Growers Cooperative; and Angela Paez, Sustainability Manager at RCG Coffee. We want to let you know half of this episode will be in Spanish. If you're not a confident Spanish-speaker, you can read a full English translation of this lecture on SCA News. Similarly, if you're not a confident English-speaker, we also have a full Spanish translation there, too. Special Thanks to Softengine Coffee One, Powered by SAP This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business. Related Links Read either a full English or full Spanish transcript of this episode on SCA News Read more on the subject of farmworker invisibility in "Vision Check" from Issue 10 of 25 Magazine by Andrea Otte Read more about the Aguadas Cooperative in "Learnings from Aguadas," a 25 Magazine Online Exclusive by Andrea Otte Listen to other episodes of the SCA Podcast Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
In this episode, Niny Rao gives us an energizing chemistry lesson and shares findings from her research on the acidity and antioxidant activity of coffee. Rao, an associate professor of chemistry at Thomas Jefferson University, aims to provide home brewers with an understanding of coffee brewing chemistry so that they can apply that knowledge when customizing their own cup of joe. You can find Rao on Twitter @NinyRao or email her directly at niny.rao@jefferson.edu. If you are a world traveler and a coffee lover, you can check out one of the international coffee expos in countries including Tokyo, Costa Rica, Brazil, or Thailand. There will also be a Specialty Coffee Expo in Portland, Oregon in April of 2020.
Laurent et Éric sont allés ce printemps au Specialty Coffee Expo de Boston. Ils nous parlent de leur expérience, ce qu'ils y ont vu et découvert. Une exposition à ne pas manquer pour les coffee geeks et les acteurs (torréfacteurs, microtorréfacteurs, fournisseurs et vendeurs spécialisés, etc.) qui baignent dans le café!
In this week’s episode of Taste Radio Insider, we’re joined by Josh Zloof, the co-founder and CEO of Sudden Coffee, an innovative brand of specialty instant coffee. Founded in 2015, Sudden is attempting to revolutionize the $40 billion market for instant coffee by emphasizing its proprietary production process and by focusing on “scalable hospitality.” As part of our conversation, Zloof spoke about Sudden’s mission of using an instant product to democratize access to speciality coffee and why it was designed to be “Grandma proof.” He also explained how the company has zeroed in on Gen X as its key consumer demographic, discussed the challenges of managing both manufacturing -- Sudden operates its own production facility -- and marketing as a small company, and why he believes that the product attributes of Sudden are more important that the brand itself. Show notes: 1:42: A Few Sips of “Mud Water,” Canned Wine and Candy Milk — You know it’s a special episode of Taste Radio Insider when the host gulp Snickers-flavored chocolate milk and wash it down with chai and wine. There’s also discussion about people stealing John Craven’s Instagram photos, the emergence of the canned wine segment, how Abbot Kinney Blvd. in Venice, Calif. is the epicenter of food and beverage innovation, and why it’s a no-brainer for entrepreneurs seeking investment to attend BevNET Live and/or NOSH Live. 13:40: Interview: Josh Zloof, Co-Founder/CEO, Sudden Coffee -- Zloof was visiting from San Francisco to attend the 2019 Specialty Coffee Expo and stopped by BevNET HQ to record an interview with Taste Radio editor/producer Ray Latif. Zloof spoke about the origins of the company and how prior jobs in supply chain logistics and hospitality fueled his interest in coffee. He also discussed how speciality coffee roasters including Intelligentsia have supported its development and reshaped its business model, how Sudden is attempting to create experiential moments for its customers, and why the long-term vision is about “branding the process.” Brands in this episode: Snickers, Twix, MUD/WTR, Cha Cha Matcha, Four Sigmatic, Besa Mi Vino, Lila Wines, Oskar Blues, Sudden Coffee, Taster’s Choice, Folgers, Intelligentsia, Starbucks, Equator Coffee, Ritual Coffee, Spark Coffee, Keurig, Dunkin’
One of the "special" things about specialty coffee is the connections that coffee people make with one another—beyond simply making deals, beyond simply hiring and firing, we are an industry of people who are drawn to share, learn, and grow with one another. Mentorship is one of the most powerful professional tools in that regard, and something that sets the specialty apart from the commercial: It also, however, comes with great responsibility, and sometimes even risks. Today's episode - recorded at Specialty Coffee Expo in 2018 - features a panel, led by moderator Ever Meister: Candice Madison of Irving Farm Coffee Roasters; Katie Carguilo of Counter Culture Coffee; Lem Butler of Black & White Coffee Roasters; Nicholas Cho of Wrecking Ball Coffee Roasters; and Mansi Chokshi of the Specialty Coffee Association. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/43/mentorship-in-specialty-coffee-students-become-the-teachers-panel-discussion-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:45 Introducing the panelists and explaining their backgrounds 10:20 A discussion of panelists' experiences about what mentoring has looked like in their careers 15:45 A discussion about the specific mentors the panelists have had in the past 32:00 What's the point at which you become comfortable being a mentor? 46:15 Sometimes mentor relationships shift to friendship or in other ways. What has been your experience with that? Audience questions 1:03:00 When did the moment feel right to push your careers further, to move from mentee to mentor? 1:10:00 How important mentorship is to people who don't fit traditional cisgender or racial profiles in the coffee championships? 1:18:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Owning and operating a coffee business is a sexy idea, but many operators are too bogged down working "in" their business instead of working "on" their business. In this lecture, recorded at the 2018 Specialty Coffee Expo in Seattle, Andrew Gough tells us his business story using real data and shares a simple tool for monitoring your business markers. Andrew Gough founded Wichita-based Reverie Roasters in 2013 after spending nearly a decade in the financial services industry. Two years after opening his coffee roaster/retailer, Andrew joined his team full-time and Reverie Coffee Roasters has grown into an award-winning company, determined to solve the struggles of our city through community engagement and by promoting civic pride. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/39/coffee-is-a-business-whether-you-like-it-or-not-andrew-gough-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents: 0:00 Introduction 1:30 Andy Gough's introduction - we need to have a talk about making money 4:45 Andy Gough's personal story and how he started Reverie Coffee Roasters 7:45 Being honest with yourself about whether financials are your strong suit and bring in help 15:00 The importance of having conversations with your employees about financial sustainability 18:00 The story of Reverie Coffee Roasters's business as told through financial numbers 33:15 How to embed your business' financial performance in discussions at all levels 40:00 Audience questions 1:10:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Jesse and Joseph sit down with a delicious coffee from Peru and some lovely 12 and 15 year Wisconsin Cheddar Cheese. Coffee pairs amazingly with all sorts of well-made things. Amongst the goodness, we talk up some of our favorite companies and share a little bit about the Specialty Coffee Expo. Note: I was late in getting this episode out, so it's airing just after the show - an update on the show and more will be following in episode 90. Hosts: Joseph Robertson - Coffee Lovers Magazine - https://www.coffeeloversmag.com Jesse Nelson - Conduit Coffee - https://www.conduitcoffee.com
This week on the SCA Podcast, we're celebrating the 10th anniversary of Re:co Symposium, SCA's annual event dedicated to high-level discussions in specialty coffee. Peter Giuliano, SCA's Chief Research Officer and Director of Re:co, joins us to talk about the role of the event in the industry and to present two talks by Dr. Aaron Davis, a botanist and Senior Research Leader of Plant Resources at the Royal Botanic Gardens at Kew. In the first talk we'll listen to from 2013, recorded at Re:co Symposium in Boston, Aaron talks about his introduction to coffee by a colleague, his co-discovery of 20 new coffee species, and his analysis of Arabica coffee's evolution and possible extinction. Watch the video of this 2013 talk on YouTube here: https://youtu.be/pr5Iis_J6-U In 2016 at Re:co Symposium Atlanta, Aaron followed up on the 2013 present the findings of his research on the effects of climate change and how it's reshaping coffee production. Watch the video of the 2016 talk on YouTube here: https://youtu.be/KF_xFq9sJI0 To learn more about Re:co Symposium, visit https://www.recosymposium.org/what-is-reco/. If you'll be at Re:co or the Specialty Coffee Expo this week, we look forward to seeing you. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Andi Trindle, Director of Coffee at Philz Coffee (and member of the Coffee Roasters Guild Unification Committee) moderates a panel of coffee roasting professionals discussing the process of managing the building of a roasting plant. Learn how to manage the design, build out, and start-up of a roasting plant from experienced roasting companies. Andi and the panel review site and vendor selection, timelines, contractor management, and share essential tips to minimize surprise costs and delays. This talk was presented live at the 2017 Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Expo, now in its 30th anniversary, returns this April 19-22 to Seattle, Washington. Learn more and register at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about our panelists and find handouts from this Expo Lecture on our website: http://www.scanews.coffee/2018/01/15/sca-lectures-podcast-13-building-a-roasting-plant --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, SCA Coffee Science Manager Emma Sage talks about the scientific fundamentals all coffee professionals should understand about the coffee plant. Learn about how coffee genetics interact with environmental factors to influence yield and performance, the history of coffee breeding, the basics of coffee's anatomy and physiology, and listen to a lively discussion on the state of coffee research. This talk was presented live at the 2017 Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Expo, now in its 30th anniversary, returns this April 19-22 to Seattle, Washington. Learn more and register at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about Emma and find a link to this podcast episode on our website: http://www.scanews.coffee/2018/01/15/sca-lectures-podcast-12-coffee-botany-101 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
Coffee undergoes a series of complex chemical physics from the moment it's picked to the time it's brewed and consumed. In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Christopher Hendon discusses the chemical physics that impact the flavor, extraction, and consistency of brewed coffee. Dr. Hendon talks about improving espresso production with physics, and distinguishing the difference between qualitative and quantitative data. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about Dr. Hendon and find a link to his slides on our website: http://www.scanews.coffee/2017/12/12/sca-lectures-podcast-11-chemical-physics-and-coffee --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
This episode of the SCA Podcast from the 2017 Specialty Coffee Expo features Mark Inman and Rob Stephen, two former coffee roasters/business owners, Past Presidents of the heritage Specialty Coffee Association of America (SCAA), and current green coffee buyers and traders. Mark and Rob bring 25 years of experience to the table as they guide coffee buyers through basic coffee trading terms, describe common buying mistakes, and impart strategies to create a winning coffee buying plan. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
This episode of the SCA Podcast from the 2017 Specialty Coffee Expo features Mark Inman and Rob Stephen, two former coffee roasters/business owners, Past Presidents of the heritage Specialty Coffee Association of America (SCAA), and current green coffee buyers and traders. Mark and Rob bring 25 years of experience to the table as they guide coffee buyers through basic coffee trading terms, describe common buying mistakes, and impart strategies to create a winning coffee buying plan. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Maya Zuniga provides an introduction to sensory science and the role it plays in the coffee industry. Dr. Zuniga explains how sensory analysis was used to build the coffee flavor wheel and lexicon, and how these tools can be used to obtain actionable information in understanding coffee flavor profiles. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter and find links to reports and articles cited on our website: www.scanews.coffee/2017/11/27/sca-lectures-podcast-9-building-sensory-program --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
This episode is one of two educational ones around creating culture. Both Baca & Jared gave lectures at the Specialty Coffee Expo in Seattle. They were both asked to post their lectures for others to learn from. If you are in leadership, own a business or want more insight into how Jared, Baca & Charles approach business, this is your episode. Pt. 1 includes Values & Hiring Practices. Enjoy!
We take some time to recap Australia & what it's like to visit the other side of the world. We answer a question or two and speak into some of our past experiences at the US Barista Championship's, The Specialty Coffee Expo & speak a bit about how our lectures are going. If you want to know more of the history of coffee from our perspective, have some laughs and learn some things through our rants, this is your episode. Thanks Wilbur Curtis for your Support!
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