Much Accomplished, But Our Work Continues By Chad Trewick The specialty coffee industry has always been close to our sourcing partners—much closer, it seems, than in many other industries. We recognize that those relationships and our presence at origin lead to mutually beneficial transactions and, most important, the high-quality coffees we seek in the global coffee …
There’s No Sustainability Without Traceability By Juliette Caulkins Strong consumer demand for sustainable products is driving the introduction and expansion of a fast growing market segment: sustainably and responsibly produced and sourced products. The attractiveness of sustainable products gives market players a competitive benefit and last but not least, it leads to better margins throughout …
POSITION HAS BEEN FILLED JOB DESCRIPTION | sales associate (part-time) Reports to: Marketing and New Media Manager, with a strong interrelationship with the Business Development Manager OVERVIEW & ROLE DESCRIPTION: We are a rapidly growing non-profit organization operating in the highly interesting and energizing world of coffee. While we offer a casual and flexible work …
There’s a bright spot on the horizon By Tracy Ging As the latte emerged from the financial crises as the emblem of over-consumption, when media report after media report suggested consumers cut back on that particular habit in order to build a stronger financial future, the specialty coffee industry held its breath. Then the National …
Is it more challenging for buyers to find constant and reliable sources of high quality coffees? By David Piza C. The world coffee supply is currently under pressure, and the situation for higher quality coffees is even more challenging. Many industry experts warn that quality coffee supplies may be reaching its upper limit. According to …
By Judith Ganes-Chase An escalating cost of production, labor shortages and climate change could hinder long term production growth. As it is already, gains in world coffee output have failed to keep pace with rising global consumption the past two decades, resulting in world coffee stocks reduced to cover the ongoing gap in supply. Ill …
By Peter Giuliano I’ve been a member of the Specialty Coffee Association of America (SCAA), or I have worked for an SCAA member, for my entire coffee career. The vision of the specialty coffee community, as expressed through our association, has been a guiding force in my development as a coffee professional and in building …
Are brewing upgrades at convenience stores and fast food locations, such as McDonalds and McCafe, a reaction to consumer demand, or are they an innovation? By Rob Stephen In 2007, I was hired by a convenience store client of mine to fly to North Carolina on a “secret mission.” My task was to spend the day driving around to …
How does a well-known quick serve restaurant enter the coffee arena, and what challenges and opportunities does it create? Interview by Aaron Kiel The Chronicle chats with Roman Gaus, general manager for Franke Coffee Systems North America, a super-automatic espresso equipment supplier based in Smyrna, Tenn. Question: Your company, Franke Coffee Systems, is a supplier to restaurant …
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do a poor job when it came to coffee. Now, the reality is they’re doing okay. A by-product of our success as an …