Ric Rhinehart on The Coffee Price Crisis: The Role and Responsibility of Specialty Coffee – Re:co 2019
This video is brought to you with the support of 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 …
Peter Roberts on Empowering Specialty Coffee to Look Beyond the “C” | Re:co 2019
This video is brought to you with the support of 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 …
#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 …
Hanna Neuschwander on Unlocking Coffee’s Flavor Code | Re:co 2019
This video is brought to you with the support of 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 thing get to be the way it is? How does a coffee come to taste the …
#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, …
Connecting Our Community – 25 Magazine, Issue 9
In April, we gathered in Boston to celebrate all our community has to offer; now, entering June, we look forward to reconnecting again in Berlin. As our global community grows, so too does our events calendar: coming together reminds us how important it is to stay connected to one another as we face the challenges …
A Search from Within: Investigating the Genetic Composition of Panamanian Geisha – 25 Magazine, Issue 9
STEPHANIE ALCALA explores the current state of genetic diversity and how we can create climate resilient crops, as she shares some highlights from her research project investigating the genetic composition of the beloved Panamanian Geisha.[1] The specialty coffee industry is most vulnerable to climate change, because it relies solely on the production of Coffea arabica, …
Water and Coffee Acidity: How to Adapt Your Water for Different Extraction Methods – 25 Magazine, Issue 9
MARCO WELLINGER of ZHAW (Wädenswil, Switzerland) explains why alkalinity is more important than pH and why you should adjust your water recipes to your beverage ratio and extraction method. Even as raindrops are falling to earth, gases already diffuse into it, most notably CO2. The dissolved CO2 combines with water to form carbonic acid, which …
French Coffee Refined and Redefined – 25 Magazine, Issue 9
NOA BERGER traces how French cafés and roasters navigate the “glocalization” of specialty coffee. All photos by Albin Durand for La Fontaine de Belleville. Despite being relatively slow to catch on, this movement has caught the attention of the culinary industry, as evident by the recent entry into specialty coffee of French chef Alain Ducasse. …
Calling the Shots: 20 Years of the World Barista Championship – 25 Magazine, Issue 9
KELSEY KUDAK traces the evolution of the global competition and its impact on the specialty coffee industry over the past 20 years. [Editor’s note: After going to print, we regrettably noted a photo caption omitting the presence of Sherri Johns, US Barista Championship co-organizer, WBC Miami co-organizer, and past Head Judge. The caption has been …
Highlights and Trends from Design Lab 2019 – 25 Magazine, Issue 9
First established in 2016, Design Lab – a platform showcasing great design in specialty coffee – has continued to grow. Now in its fourth year, the competition celebrates the design efforts of our industry through four key platforms: coffee spaces, coffee vessels, packaging, and brand. As the hundreds of submissions are received and carefully evaluated …