Portfolio | Issue No. 4 | Technology
HARIO “the King of Glass” is a manufacturer in Tokyo, Japan that specializes in heat resistant borosilicate glass. HARIO first began as a manufacturer of laboratory equipment in 1921. The skills and techniques learned from creating these precision scientific tools have been applied to the production of HARIO’s coffee and tea brewing equipment. As a …
Portfolio | Issue No. 4 | Connections
STiR Tea & Coffee Industry International is now the leading-circulation magazine for the tea and coffee industries globally. STiR’s editorial team brings you all the latest trends, sourcing, and markets for the vast range of tea and coffee industrial and retail products worldwide. STiR Tea & Coffee also brings to readers regular profiles and updates …
Announcing the Newest SCAA Certified Home Brewer: KitchenAid® Pour Over Coffee Brewer
For its newest coffee brewer, KitchenAid Brand went straight to the source and partnered with industry experts to design the new Pour Over Coffee Brewer. In addition to partnering with baristas, the brewer was developed from the ground-up to meet the SCAA’s rigorous technical guidelines, to ensure that the highest quality home brewer was designed. It …
New SCAA Certified Bonavita Brewer Coming in October
Bonavita now has three SCAA certified brewers, with their newest addition (Bonavita Coffee Maker BV1900TS) due to market in early October. Building on the success of predecessors, the Bonavita 8-cup Stainless Steel Carafe Coffee Brewer features improvements that will result in an even better cup of coffee. Bonavita is committed to bringing the highest level of coffee brewing …
Old Dogs, New Tricks
By Wendy Rasmussen, Teacher at GGUSD / Coffee Industry Veteran As a coffee professional, I have attended almost every single SCAA conference in roles of varying size and importance: attendee, volunteer, staff member. Since the conception of the SCAA Symposium, I have occupied a seat on the sidelines. In every one of these events I have walked …
Rob Stephen Joins the Team at Olam Specialty Coffee
It was announced today that Rob Stephen, SCAA Past President and long-time volunteer, has joined the team at Olam Specialty Coffee in the role of International Business Development Manager. With more than 20 years of experience in the coffee trade as a green coffee buyer, trader and quality consultant, Rob has been an integral part of the …
New SCAA Certified Home Brewer Joins the Family
We’re pleased to announce the arrival of a new home brewer on the scene for those seeking ultimate coffee extraction quality at home: the Brazen Plus Customizable Temperature Control Brew System from Behmor. The Brazen Plus is the first brewer to achieve this certification under SCAA’s updated testing requirements. The brewer is the result of a …
Where Did We Come From? A Roasters Guild Folk Story
by Mike Ebert, Firedancer Coffee Consultants Last month, somewhere in Seattle….. April 26, 2014, 5 p.m.: I am at the Seattle Convention Center where this year’s Roasters Guild Membership Meeting is taking place, listening to great report-outs from members of the Executive Council, seeing the new members getting sworn in (ok, not “sworn”—but that would …
Planning your Future in Volatile Markets: Simple Tools to Stay the Course
By Joe Marrocco, Café Imports Navigating a Volatile Market When buying green coffee, the supply chain can seem to be more of a labyrinth than a pathway. Navigating the ever-volatile market in order to find coffees that meet both your quality standards and budgetary needs, while also maintaining a green inventory or supply over …
The Reason in Roasting
by Christopher Schooley, SCAA / Coffee Shrub Roasters lift, and carry the weight. Roasters wait, and they wait. Production may be patience and repetition, but that doesn’t mean for a second that it’s not soulful. In fact, it is incredibly enriching if you allow yourself to be open to it. Production roasting is meditative and physical, …
We Are Explorers: A Personal Journey of Roasting Discovery
by Steven Lee, Groundwork Coffee “Anything essential is invisible to the eyes. It’s the time that you spent… that makes …(it) so important.”—Antoine de Saint-Exupéry, The Little Prince Over the years, I have been lucky enough to have very generous people invest time and energy into my coffee education. Some have played a more active role …
Coffee Roasting Chemistry: Chlorogenic Acids
by Emma Sage, Coffee Science Manager, Specialty Coffee Association of America Chlorogenic Acids: Chemistry & Reality Coffee roasters and coffee-minded chemistry aficionados, myself included, often speak of chlorogenic acids (also known as caffeoylquinic acids or “CQAs”) in coffee. There may be hundreds of scientific studies published on these important constituents of coffee. However, what do we …