The SCAA is currently seeking a Partnerships Program Manager
The SCAA is now accepting applications from qualified candidates for the position of Partnerships Program Manager. Please submit your resume on Linkedin by CLICKING HERE. Job DescriptionThe Partnerships Program Manager will manage and grow sponsorships for SCAA and affiliated events. There is an established base of business and this position is responsible for maintaining that …
Los Angeles Art Association and the Guatemalan National Coffee Organization Present Hecho a Mano in conjunction with Los Angeles’ 2011 Art Month
We wanted to share the following press release with you on an upcoming event in Los Angeles featuring Anacafe: Peter Mays, Executive Director of the Los Angeles Art Association announced that the 85-year old nonprofit organization will collaborate with ANACAFÉ, the 90,000 member national coffee association of Guatemala to present a cross-cultural, multi-media art exhibition …
SCAA Skill-Building Course (Webinar) – Essentials of Customer Service
CP103 – Essentials of Customer Service is a lecture-based class that is required for BGA Level 1 Barista Certification. If you haven’t been able to make it to a SCAA Skill Building Workshop or our annual Exposition, this is a great opportunity to complete this course and be one step closer to achieving BGA Level …
SCAA Quarterly Sector Report | April – June 2010
We are pleased to announce that the next installment of our coffee retailer sector report for the second quarter of 2010 (April through June) is now available!This report will be offered in quarterly installments, with an extensive overview published in October 2010 covering the previous four quarters. Our partnership with Cleveland Research Company, an independent …
A sneak peak at the upcoming SCAA Chronicle!
An excerpt from “Coffee Slingers & Cheese Mongers”by Ric RhinehartRecently, I was listening to an interview with cheese monger Gordon Edgar in which he explained how critical it is to be able to educate his customers about cheese, while at the same time recognizing how difficult it is to impart the entire story of cheese …
Request for Presentations-23rd Annual SCAA Event
REQUEST FOR PRESENTATIONS23rd Annual Exposition in Houston, TXApril 28-May1, 2011DEADLINE AUGUST 27TH Are you a coffee industry expert? Are you an engaging speaker with cutting edge information to share?If so, SCAA’s Professional Development Committee is now accepting presentation proposals for 75-minute “knowledge-building” lectures to be held at the 23rd Annual Exposition in Houston, Texas. Lecture …
SCAA in final round of negotiations to take The Event to Seattle
In 2009, the SCAA Board of Directors and staff made a decision to actively pursue a regular home for our annual Event for a variety of reasons. Hoping to capitalize on the extraordinary negotiating environment of the time due to the economic crisis and recognizing the benefits of having an anchor city, we undertook a …
Yirgacheffe Malt – Australian Brewery Announces Coffee Malt
Australian brewery Matilda Bay has just announced the release of their limited edition seasonal lager, Long Shot, which is brewed using Ethiopian Yirgacheffe beans. The Shout website notes “The idea was born over a beer between Matilda Bay head brewer, Scott Vincent, and gourmet coffee roaster, Toby Smith, after comparing stories about roasting malt and …
SCAA Quarterly Growth and Trends Survey (April – June 2010)
Deadline: Tuesday, July 13, 2010 Your participation is requested for our 3rd Quarterly Sector Report. We will be offering this survey in quarterly installments, with an extensive overview published at the end of the year. This report will cover April – June of 2010.The SCAA is pleased to partner with Cleveland Research Company, an independent …
Fresh Cup Magazine talks START
In the latest issue of Fresh Cup magazine in the Off the Wire section, editor Chris Ryan the new SCAA traceability tool START.WHAT IS THE START PROJECT?The SCAA is proud to present a new member benefit that will help build stronger relationships in coffee. By late summer, SCAA members will have access to a database …
Restaurants & Specialty: Thread from Coffeed.com
I came across this thread at coffeed.com posted by Greg H which inspired quite a few responses from Coffeed members regarding quality espresso in restaurants:Anyone out there pulling off a great espresso program in a high scale restaurant?Say one that wants to give you no more than 36-48 inches of counter space?Let’s also say that …
Want to learn more about the future of foodservice and coffee?2010 Issue no. 1 of the Chronicle deals with restaurants and specialty coffee; who’s getting it right? What are exceptional food pairings with coffee varietials? What about the McCafe effect?CLICK HERE to purchase this issue in the scaa store.* The Chronicle is also available as …