Green Coffee Buyers Are Searching Online—Will They Find You?
Sponsored story provided by Cropster. Roasted coffee options for consumers are exploding online. Specialty coffee shops and roasters offer every coffee imaginable, supermarkets and big box shops offer everything from instant through beans to pods through capsules – often selling all manner of coffee devices alongside. There are even subscription services that send consumers a …
Exploring the Cost of Sustainable Coffee Production, Part 2: A Recap from the SCAA Expo
By Ashley Prentice During SCAA Expo, two excellent sessions on the cost of sustainable coffee production were presented, but why is this topic important and relevant to our industry today? As Chad Trewick best explained it in his article, Why Learn About the Cost of Production (Read Here), “The coffee industry—and not only the specialty sector, …
Exploring the Cost of Sustainable Production, Part 1: Tactics and Output
By Vera Espindola “Exploring the Cost of Sustainable Production,” the second in a series of Sustainability sessions during the 2016 SCAA Expo, was an opportunity to share updates and information about ongoing research on the economics of coffee production. A panel representing research partnerships presented their indicators, methodologies and early findings. Presenter 1: Pascale Schuit | …
Michael Kiser | Cold Brew: Category or Craze?
Michael Kiser of Good Beer Hunting discusses the parallels between craft beer and the cold brew coffee category at Re:co Symposium Atlanta.
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. …