Tibor Varady – On Hiring and Getting Hired in Specialty Coffee

Tibor Varady Colab Prague 2015

We’re beyond excited to release the video of Tamper Tantrum’s third speaker at our CoLab: Prague event last May. Tibor Várady is the owner of Espresso Embassy, one of the pioneer specialty coffee shops in Budapest, Hungary. Having dropped a career as environmental lawyer, Tibor jumped on the specialty coffee bandwagon “arrogant, ignorant and enthusiastic,” earning himself a finals …

Erna Tosberg – Do We Need Barista Competitions?

The second speaker at CoLab: Prague, held on May 22nd, 2015, is no stranger to our audience: Erna Tosberg participated at our inaugural Barista Camp in Greece as knowledgable AST and all-round great connector. As a barista and trainer working at roestbar and at the associated training school Kaffeschule, both in Münster, Erna has slowly but surely spread coffee excellence in Germany.

Chahan Yeretzian – On Water, Freshness, and Extraction

On May 21-23, 2015, the first CoLab in Prague took place – during 3 days baristas gathered in Prague to share ideas over coffee and food, discover the city and its bursting coffee scene, and to get inspired by talks and discussions. BGE worked together with Tamper Tantrum to bring 6 speakers to the stage. We’re very excited …

Roasters Guild and Barista Guild of America Combine Forces for Origin Trip to Costa Rica

By José René Martínez, J. René Coffee Roasters Having the benefit of an early arrival into San José, I wasted no time in touring one of Central America’s most vibrant cities. With camera in-hand, I walked the streets of San José, the nation’s largest city and the epicenter of social and economic activity. Within minutes, …

USBC Origin Trip Sponsor Cafe Imports Confirms Kenya as Destination

We were excited to receive this message today from the United States Barista Championship (USBC) Origin Trip Sponsor Café Imports: “Café Imports is proud to announce that we have finalized plans for the 2013 Origin Trip for the six regional barista champions, the USBC champ, and the World Barista Champion. This is the third year we …

SCAA Coffee Science Origin Trip: Reflections of a Facilitator of Learning

By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America As the Coffee Science Manager I am constantly brainstorming the differing ways I can use my skill set to communicate the science of coffee to SCAA membership. When I began daydreaming about an origin trip that merged science and technological advances with specialty coffee, …

Being There: A Sensory Diary of a Trip to Brazil

By Christopher Schooley, Coffee Design & Experience Coordinator, SCAA, and Lily Kubota, Content & Communications Manager, SCAA Traveling to a coffee producing country is an experience like no other. Seeing coffee production first-hand and learning about coffee farming and processing are essential to understanding the supply chain and being able to communicate about our coffees …

What is a ‘Coffee Science’ Origin Trip?

By Emma Sage, Coffee Science Manager, SCAA The SCAA is committed to bringing unique, hands-on educational and relationship-building opportunities at origin. This origin trip is designed to build understanding of the technical, agronomic, and scientific techniques being utilized as they support and influence the value of specialty coffee. This trip is not just for admitted …

Roasters Guild Origin Trip to Brazil | July 2012

Why Attend? Participants will experience factors that contribute to great tasting coffee, examine environmental and social issues important for sustainability, and meet coffee farmers to understand the opportunities to connect roasters and green coffee buyers to the amazing, dedicated people who grow it. On this trip, attendees will visit the regions of Mogiana, Sul de …