#60 | Re:co Podcast – Taya Brown on Supporting Smallholder Entry into the Specialty Coffee Market (S2, Ep. 1)

Today, we’re very happy to present the first episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do …

#59 | Re:co Podcast – Dr. Janina Grabs on Overcoming the Single Exit Fallacy (S1, Ep. 4)

Today, we’re very happy to present the fourth and final episode of “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to …

#58 | Re:co Podcast – Jeff Glassie on Prices and Antitrust Law: Where’s the Line? (S1, Ep. 3)

Today, we’re very happy to present the third episode of “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to the previous …

#57 | Re:co Podcast – Vanusia Nogueira on The World Coffee Producers Forum: What to Expect (S1, Ep. 2)

Today, we’re very happy to present the second episode of the “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to the …

#56 | Re:co Podcast – Ric Rhinehart on Coffee in Crisis: A Call and Response (S1, Ep. 1)

In his opening remarks at this year’s Re:co Symposium, Executive Director Emeritus Ric Rhinehart set the stage for two days of learning, collaborating, and acting to address the coffee price crisis with his “dire warning speech.” This talk has been a fixture at the event for the past ten years. Unfortunately, many of the things …

#55 | Re:co Podcast – Peter Roberts on Empowering Specialty Coffee to Look Beyond the “C” (S5, E2)

Today, we’re very happy to present the second episode of the “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. We are pleased …

#54 | Re:co Podcast – Hanna Neuschwander on Unlocking Coffee’s Flavor Code (S5, Ep. 1)

Today, we’re very happy to present the first episode of “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. How does a living …

#53 – A Scientific Approach to Coffee Freshness | Chahan Yeretzian | Expo Lectures 2018

Since the early days of the specialty coffee movement, freshness has been one of its central pillars. It is best defined as coffee having its original unimpaired qualities. It is often understood as freshly roasted, ground within a few days, immediately extracted and consumed. In spite of this pivotal role of freshness for high-quality coffee, …

#52: Tracking and Tweaking Your Extraction | Dr. Marco Wellinger | Expo Lectures 2018

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 …

#51: Using Your Coffee Data as Business Intelligence to Deliver Quality, Consistency, and Control | Expo 2018 Lectures

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 …