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#51: Using Your Coffee Data as Business Intelligence to Deliver Quality, Consistency, and Control | Expo 2018 Lectures

Specialty coffee’s artisanal and handcrafted customer face is real and supported by a complex supply chain and highly specialized production. These two things create and collect lots of information. Understanding what can be collected and how it can help coffee businesses is simpler than people think and is also the first step towards gaining real …

#50: Development from the Bottom Up: Speaking the Language of Sustainability Across Cultures and Contexts to Improve Your Specialty Coffee Business | Expo 2018 Lectures

Straddling the humanities and sustainability, the panelists of today’s episode discuss how understanding culture and context improves approaches to sustainability. Drawing on experiences in Vietnam, Mexico, and beyond, they describe setbacks arising when producers and buyers speak different languages of sustainability, data collection is incomplete, and development “top-down.” This episode shares tips to guide industry …

German Coffee Association Announces International Coffee Congress on Sustainability

Through this event, the association provides its members, as well as companies and organizations from all over the world, with a platform to inform themselves about the current and future challenges, processes, and projects in the sustainability sector. Twenty expert international speakers will give insights into this important and omnipresent topic as they seek to …

#49: Beyond Heirlooms & Hybrids: Breaking Down the Coffees of Ethiopia & East Africa | Expo Lectures 2018

World Coffee Research (WCR) and Counter Culture have both independently been working on better more up-to-date reference guides on the coffee varieties and research that has been done, and currently being done, in Ethiopia and East Africa. Counter Culture will present on their newly published material, that for the first time consolidates over 50 in-depth …

#48: Managing Conflict and Emotional Labor | Dr. E. Michele Ramsey | Bloom Providence 2018

At Bloom Providence, Dr. E. Michelle Ramsey gave a talk about managing conflict and emotional labor in the coffee workplace. Discussion focused on misconceptions about conflict, the role of power in conflicts and how we can better balance power between people, the impact of emotional labor on coffee professionals, and ways to manage oneself and …

Now Accepting Applications for the 2019-2021 LEAD Scholarship Program

Announced at Re:co Symposium in Boston today, the SCA is now accepting applications for the 2019-2021 cohort of the Leadership Equity and Diversity (LEAD) Scholarship Program. LEAD is aimed at increasing diversity of leadership within the global coffee community by enabling access to professional development resources to people from underrepresented or marginalized communities. The program is …

#46: The Potential of Controlled Fermentation Through Yeast Inoculation | Panel Discussion | Expo Lectures 2018

Join us today for an exciting panel made up of microbiologists working to develop strains of yeast specifically designed for coffee fermentation and leading coffee producers. In this discussion, they deep-dive into the ongoing research in coffee processing using selected cultures and the analog between scaling microbiological technology in the traditional worlds of wine and …

#45: Education in Specialty Coffee: Engaging or Alienating? | Jennifer Haare & Amy Moore | 2018 Expo Lectures

Today’s episode seeks to explore our industry’s emphasis on educating customers, and the value of education for employees: While it has potential to be alienating, education will always add to an individual’s experience of a product in specialty coffee. Lecturers Amy Moore and Jennifer Haare explore the roots of education in specialty coffee, what we …

#44: Creating Sustainable Careers in Specialty Coffee | Charles Jack | SCA 2018 Lectures

As a barista or production roaster, it’s hard to make a living in the specialty coffee industry. Some of our industry’s brightest, most passionate, and creative individuals ultimately leave coffee for other higher paying industries even though their true passion lies in coffee. This is a shame as these people are the representatives of our …