Careers in Coffee: Logging Time

By Thomas Hodges, Director of Coffee, Lamill Coffee I will begin and conclude this brief article with my own coffee-roasting axiom: “There is no substitute for time behind the iron.” In fact, Malcolm Gladwell’s recent book Outlier even talks about the “ten thousand-hour rule”, stating that it takes ten thousand hours of dedicated practice to achieve mastery of …

Over the Counter: The History and Future of the Barista-Customer Relationship

This article was written as a collaboration between long-time baristas and coffee professionals Lorenzo Perkins and Michael Harwood. This informal interview covers their views of where we are in coffee retail history, perceptions of a barista, identifying and tackling challenges that exist for baristas in connecting with consumers and promoting specialty coffee, as well as …

The New Consumer

By Marcus Young, Community Outreach and Customer Coordinator, Batdorf & Bronson Coffee consumers are increasingly aware of specialty coffee. At the same time the specialty coffee industry is constantly evolving. Roasters offer Cup of Excellence coffees, micro-lots of different cultivars, and focus on seasonal and limited offerings. Specialty coffee retail is progressing with advancements in espresso equipment, …

Corporate Social Responsibility: The Role and Reasons for Business Involvement in Sustainable Development

    By Tracy Ging, Deputy Executive Director, SCAA   Corporate Social Responsibility is defined as the voluntary commitment of businesses to include in their corporate practices economic, social, and environmental criteria and actions, which are above and beyond legislative requirements and related to a broader range of stakeholders—everyone influenced by their activities. When we …