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 …
It goes without question that the US is currently locked in a very public debate over what type of country we want to be for refugees. The US has a long tradition of welcoming refugees, but is at a crossroads of what that will look like in the future. The coffee industry is uniquely positioned …
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 …
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 …
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 …
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 …
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, …
Today’s episode was recorded live at CoLab: Bucharest in 2018. Co:Lab is as Barista Guild event dedicated to connecting a local barista community with the international barista scene that includes lectures, workshops, and activities. Tim Wendelboe joins us as he explores the challenges of being a biological coffee farmer. Today’s talk is actually a follow …
Each of us, at some point in our coffee education, have been exposed to the coffee brewing control chart: this classic chart was developed in the 1950’s by Ernest Lockhart and colleagues through research at the Coffee Brewing Institute. It displays the relationship between percent extraction and total dissolved solids at a given brewing ratio. …
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 …