Originalmente establecido en el año 2016, Design Lab – una plataforma que sirve de muestra del gran diseño existente dentro del café de especialidad – no ha dejado de crecer. Ya en su cuarto año de existencia, la competición celebra los esfuerzos de diseño que hace nuestra industria a través de cuatro plataformas clave: locales …
Créée pour la première fois en 2016, le Design Lab, une plate-forme présentant les meilleurs designs pour le café de spécialité, a continué à se développer. Ce concours, qui en est à sa quatrième édition, célèbre les efforts en matière de design de notre secteur au moyen de quatre plates-formes principales : les espaces des …
Fondata nel 2016, Design Lab, la piattaforma del design ricercato nel settore del caffè d’eccellenza, ha continuato a crescere. Giunto alla sua quarta edizione, il concorso celebra gli sforzi del design nel nostro settore attraverso quattro piattaforme chiave: spazi per il caffè, contenitori per il caffè, confezioni e marchio. Greater Goods Coffee Roasters, vincitore della …
2016년에 처음 설립되고 스페셜티 커피의 훌륭한 디자인을 전시하는 플랫폼인 Design Lab은 계속 성장해 왔습니다. 이제 4년 째에 접어든 이 대회에서는 네 가지의 핵심 플랫폼인 커피 공간, 커피 용기, 포장 및 브랜드를 통해 우리 산업의 디자인 노력을 자축합니다. 올해 4월에 보스턴 스페셜티 커피 엑스포에서 열린 2019 Design Lab의 공간(Spaces) 부문에서 우승을 차지한 Greater Goods Coffee Roasters는 …
Платформа Design Lab, на которой представлены лучшие варианты дизайна в области спешиэлти кофе, продолжает развиваться со времени своего основания в 2016 г. Сейчас, на четвертый год своего существования, платформа проводит конкурс достижений в отрасли в рамках четырех ключевых направлений: оформление кофеен, кофейных сосудов и упаковки, а также брендинг. Компания Greater Goods Coffee Roasters, победившая в категории …
Today’s lecture explores the different chemical and physical markers that characterize espresso extraction. By using TDS, acidity, caffeine and chlorogenic acids extractions of different grinders, machines and brew ratios can be compared to each other. Recent studies by Dr. Marco Wellinger’s lab have demonstrated that for a given roasted coffee TDS, as measured by a …
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 …
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 …
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 …
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 …