SCA Sustainability Webinar | Guilds and the Price Crisis: What’s Our Role?

Updated November 22: Thanks to all who joined us on November 22 for this webinar, part of our series on the coffee price crisis. On Friday, November 22, 2019, the Specialty Coffee Association hosted an SCA Sustainability webinar on the coffee price crisis and the role of baristas, roasters, and technicians from the perspective of …

Coffee Farm Misconceptions and Actual Diversity – Lisanne Oonk & Ivania Calderón

Lisanne Oonk & Ivania Calderón speaking at CoLab Bucharest 2018. What comes to mind when you hear the words “coffee farmer?” Lisanne, a cultural anthropologist working in coffee sales at Primavera Imports, investigates this question through the lens of coffee equality and social justice. Ivania, a third generation coffee producer from Nicaragua, joins Lisanne in the …

The Challenges of Being A Biological Coffee Farmer – Tim Wendelboe

Tim Wendelboe speaking at CoLab Bucharest 2018 Biological farming presents a number of unique challenges. Tim walks us through the lessons he’s learned from starting his own coffee farm, Finca el Suelo. He shares how he’s adjusted his techniques as he learns more about the land and about coffee farming (Hint: it involves compost and …

From Education To Calibration – Marie Pohler

Marie Pohler speaking at CoLab Bucharest 2018 High tasting aptitude is a necessary tool when working with coffee, often requiring a considerable investment of time, energy, and resources to build. Sensory science and tasting education are a part of amassing this vital knowledge. But once a high level is achieved (often during training and qualification), …

Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Chahan Yeretzian speaking at Barista Camp Poznan 2017 – Part 1 Chahan is a professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers …

How The Flavour Of The Wilds Builds Culture And Community – The Foragers.

The Foragers speaking at CoLab Berlin 2017. Foraged ingredients have become a key element of many leading restaurant and bar menus. In a time where sustainability, local and traceable are considered across the industries, foraging feels like the perfect anitidote to our tech driven existence. Drawing similarities between the idea of the cafe as a …

Sustainability Asks First And Solves Second – Kim Elena Ionescu

Kim Elena Ionescu speaking at CoLab Barcelona 2017. The role of the barista has evolved significantly over the past decade, and there are likely more professional, educated, dedicated baristas now than ever before. Despite the progress, major questions remain tobe answered about not only what baristas need, but also what we want from this role, …

Meet Access, the New Barista Guild Event

By MARK HUNDLEY Through education and certifications, the Barista Guild of America (BGA) has been committed to helping baristas find their places within the coffee industry. We’ve focused on Barista Camps and have strived to continually keep offering the SCA certification program at its highest level while finding new elements to add to each camp …