CoLab Paris 2015 – Morning Panel Q&A
All CoLab: Paris ‘coffeetalks’ – by speakers such as Klaus Thomsen, Katie Carguilo and Morten Münchow – were produced by our content partner Tamper Tantrum. We’ll be releasing the videos of these talks over the next months so we keep fuelling discussion and building an inventory of knowledge. Don’t hesitate to share your comments, thoughts or …
Dr. Maya Zuniga | Cold Brew: Category or Craze?
Dr. Maya Zuniga of S&D Coffee & Tea discusses the food safety aspect in addition to the unique challenges that arise in this method of brewing coffee at Re:co Symposium Atlanta.
On Unification—The Path That Led Us Here
By Tracy Ging, 2nd Vice President, SCAA Board of Directors The Specialty Coffee Association of America exists today for the fundamental purpose of recognizing, developing and promoting specialty coffee. Our current reality is that we strive to laud the art and craft of coffee to ensure its future for our stakeholders across the value chain. …
Peter Giuliano | Cold Brew: Category or Craze?
Cold brew is definitely a craze, but are we witnessing the birth of a new category? In this video, Peter Giuliano kicks off #RecoAtlanta’s fist session, Cold Brew: Category or Craze.
Diane Aylsworth | Cold Brew: Category or Craze?
Diane Aylsworth, VP of Cold Brew at Stumptown Coffee Roasters, explores the development of the Cold Brew category in the specialty coffee industry at Re:co Symposium Atlanta.
Patrik Rolf Karlsson – Roasting for Competition
All CoLab: Paris ‘coffeetalks’ – by speakers such as Klaus Thomsen, Katie Carguilo and Morten Münchow – were produced by our content partner Tamper Tantrum. We’ll be releasing the videos of these talks over the next months so we keep fuelling discussion and building an inventory of knowledge. Don’t hesitate to share your comments, thoughts or …
From Wrench to Cup: Coffee Technicians Guild
By Dave Merkin What happens that moment after you realize your coffee brewer is pouring cold water? How about the feeling of turning a steam knob and having nothing come out? Have you ever considered what to do when your grinder stops grinding? If you are lucky, you have a Coffee Technician that you trust. …
Emerging Markets: A Global Specialty Coffee Culture | Letter From the Editor
Every coffee roaster brings a unique and personal approach to their machine. Coffee people don’t always agree on extraction techniques or brew ratios. We can debate for hours on the most efficient or ethical way to trade coffee, or how the farming and processing method has impacted the quality of a coffee positively or negatively. …
The Blossoming Coffee Culture of Southeast Asia
By Bronwen Serna, The New Black I wake up every day in my new neighborhood and see myriad people begin their day. Like every morning all over the world, their day often begins in the common gathering place–the local cafe. What’s different for me now is that my days are currently spent in Southeast Asia, …
How to Re-Invent a Wheel: A Tale of Science and Industry
By Emma Sage, SCAA Coffee Science Manger With contributions by Molly Spencer, PhD Candidate, UC Davis Introduction The scientific story behind the new SCAA Coffee Taster’s Flavor Wheel is quite fascinating. This tale includes a star cast of characters, including World Coffee Research (WCR), Kansas State University (KSU), Texas A&M University (TX A&M), the University of …
Colombia’s Arc Over the Specialty Coffee Landscape (& Vice Versa)
By Timothy J. Castle From the beginning, perhaps before the term “specialty coffee” was coined, the specialty coffee industry and Colombian producers have had a special relationship. Each adds value to the other’s coffees, and each pushes the other toward incremental quality improvements and additions to the monetary value of Colombian coffee and specialty coffee …
Supply and Demand: Vastly Different Specialty Coffee Outlooks
By Ric Rhinehart As I sit here in the capital city of the birthplace of coffee (Addis Ababa, Ethiopia), after attending the International Coffee Organization’s 4th World Coffee Conference, I am driven to reflect on the conversations at the conference, in the hallways, and over dinner. The state of the global coffee market and the …