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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 …

#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 …

SCA x WCR Hosting Two Webinars: Coffee Farm Profitability from the Ground Up

Updated May 23: Thank you to all who joined us for these two webinars on farming profitability hosted by World Coffee Research. You can watch the first webinar (East Africa) above and the second webinar (Latin America) here. SCA Sustainability Center continues the series on the economic sustainability of coffee production with two webinars that …

#50: Development from the Bottom Up: Speaking the Language of Sustainability Across Cultures and Contexts to Improve Your Specialty Coffee Business | Expo 2018 Lectures

Straddling the humanities and sustainability, the panelists of today’s episode discuss how understanding culture and context improves approaches to sustainability. Drawing on experiences in Vietnam, Mexico, and beyond, they describe setbacks arising when producers and buyers speak different languages of sustainability, data collection is incomplete, and development “top-down.” This episode shares tips to guide industry …

German Coffee Association Announces International Coffee Congress on Sustainability

Through this event, the association provides its members, as well as companies and organizations from all over the world, with a platform to inform themselves about the current and future challenges, processes, and projects in the sustainability sector. Twenty expert international speakers will give insights into this important and omnipresent topic as they seek to …

#49: Beyond Heirlooms & Hybrids: Breaking Down the Coffees of Ethiopia & East Africa | Expo Lectures 2018

World Coffee Research (WCR) and Counter Culture have both independently been working on better more up-to-date reference guides on the coffee varieties and research that has been done, and currently being done, in Ethiopia and East Africa. Counter Culture will present on their newly published material, that for the first time consolidates over 50 in-depth …

#48: Managing Conflict and Emotional Labor | Dr. E. Michele Ramsey | Bloom Providence 2018

At Bloom Providence, Dr. E. Michelle Ramsey gave a talk about managing conflict and emotional labor in the coffee workplace. Discussion focused on misconceptions about conflict, the role of power in conflicts and how we can better balance power between people, the impact of emotional labor on coffee professionals, and ways to manage oneself and …