Portfolio | Issue No. 3 | Partnerships
Rishi Tea offers the highest quality organic and Fair Trade Certified loose leaf teas, fresh each season and direct from tea gardens around the world. We travel thousands of miles each year to work hands-on with skilled artisans whose families have been making traditional teas and herbs for generations. Our direct relationships allow us to …
Portfolio | Issue No. 3 | Get it Now
Natvia’s mission is to change lives not just satisfy a craving. What makes this product better than any other sweetener? We’re glad you asked. Natvia’s blend of natural ingredients, yes that’s right, 100 per cent natural ingredients will seduce the palates of coffee and tea lovers world wide. Why? Because Natvia was uniquely crafted to …
Portfolio | Issue No. 3 | Innovation
Our focus on Specialty Coffee means that we understand the need for a superior grind that matches the quality, flavor, and roast of the finest beans. Our grinders support an extensive range of brew methods from French Press to Espresso. We have a culture of innovation and a constant quest to advance the design and …
Field Notes from Pu’er, China: Coffee Production in the Land of Tea
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America This spring, I had the opportunity to visit China’s Yunnan Province to tour the region’s coffee farms. Yunnan Province is located in South-Central China and borders Vietnam, Burma, and Laos. It is a tropical region famous for its indigenous populations, green mountains, and (remaining) …
Highlighting Pueblo a Pueblo’s Organic School Garden Project
This past April at the SCAA Event in Boston, we had the opportunity to honor and present Pueblo a Pueblo with the SCAA Sustainability Award for their Organic School Garden Project in Guatemala. We now share with you a video highlighting the project’s successes and outcomes for 2012. To learn more about this important work, …
Ask Emma: Is coffee dehydrating?
Dear Emma, I have heard many in the coffee industry refer to coffee as dehydrating, is this true? How much water should I drink to offset my coffee drinking?! Thanks, Parched in Portland
SCAA Announces Digital Opportunities to Complete Knowledge Tests for Certificate Programs
As of June 1, 2013, the Specialty Coffee Association of America (SCAA) will be conducting all knowledge tests for their Certificate programs in a secure online format. This exciting new digital system will allow for easier participant access to tests as well as faster turnaround times for reporting of results and awarding of credits and …
Baseball Player, Chef, Doctor, or Specialty Coffee Professional?
By Mike Ebert, Alterra Coffee Roasters Personally, I was going to be a rock star, but coffee got in the way. Back in the late 80’s, there were few people who set out to make coffee their career, including me. It just wasn’t thought of as a career choice. Yes, you could open a small …
So You Want to Work in Specialty Coffee?
By Erin Meister, Counter Culture Coffee “When I retire, I want to open a coffee shop.” For years, those words rankled me. As a coffee professional with a decade’s worth of experience culled from trial and error (lots of error), I found the suggestion that someone would enter into coffee as a secondary or “for-fun” …
SCAA Professional Development Programs Bring World Class Education to the Coffee Marketplace
By Lily Kubota, Content & Communications Manager, SCAA The Specialty Coffee Association of America (SCAA) is a membership organization that, for the past quarter of a century, has provided its members with resources, education, training, networking opportunities, and business services that allow coffee professionals to do what they do to the best of their ability. …
Why Build a Career in Coffee?
By Timothy J. Castle, President, Castle & Co. Are you thinking of making your way in the coffee business? If so, why? Can you answer that question? If you can’t, maybe stop reading until you can. What do you want the coffee business to give to you? If you’re still reading this, you may already …
Careers in Coffee: Logging Time
By Thomas Hodges, Director of Coffee, Lamill Coffee I will begin and conclude this brief article with my own coffee-roasting axiom: “There is no substitute for time behind the iron.” In fact, Malcolm Gladwell’s recent book Outlier even talks about the “ten thousand-hour rule”, stating that it takes ten thousand hours of dedicated practice to achieve mastery of …