Volunteer Highlight: Noah Namowicz, Director of Marketing and Sales Associate of Café Imports
Name: Noah Namowicz Title: Director of Marketing and Sales Associate Company: Café Imports How long have you been volunteering for the SCAA? 2 years What was the first SCAA event you volunteered for and what were your duties? The first event I ever volunteered for …
SCAA Attendee Project Videos – What is Specialty Coffee?
The Specialty Coffee Association of America invited 2012 Expo Attendees and other coffee lovers to announce to the world what specialty coffee means to them. They entered by creating a 1 minute video message that finished the sentence “Specialty coffee is…” The winning video will be posted on www.scaaevent.org and will be featured in email promotions, on …
What is the Shelf Life of Roasted Coffee? A Literature Review on Coffee Staling
By Emma Sage, Coffee Science Manager, SCAA Coffee is what is known in the food science field as a shelf-stable product, which after roasting does not spoil due to enzymatic or microbial processes (Illy and Viani 2005; Nicoli and others 1993; Anese and others 2006). However, in the specialty coffee industry, we are aware of …
The Price is Right. Or Is It?
By Ric Rhinehart Over the past two years the rising cost of coffee (and almost everything else) has us asking: What is the right price for a cup? As a trade association we cannot and will not recommend a price for a cup or a pound, but we can explore how coffee retailers can and …
Shooting for the Stars: Developing a Staff that Shines
By Heather Ringwood In our common thread of specialty coffee, we find coffee to be a premium product that is essential to our business operations, yes? Well, I am here to argue that the success and development of our employees is just as critical, if not more so, than the coffee. If your business values …
The Power of Story: Behind Cause Coffees
By Scott Conary “I don’t really like coffee…” And with these words, you are stopped short. All of your well-constructed arguments and delightfully thought out taste descriptions forced back in a choking cough. Nuanced aroma profiles are useless. They can’t help you now. What are you left with? How do you connect with this person, …
Between Courage & Carelessness
By Peter Giuliano Perhaps the best-known coffee town in Rwanda is Butare, located in Rwanda’s hilly southwest. Butare is a bustling central African town, with mostly unpaved roads and inconsistent electrical service coming from a diesel generator just outside of the town’s center. In Butare there is a Chinese restaurant, run by an immigrant Chinese …
Long-Term Bean Counting: What You Need to Know About Buying Right
By Mike Ferguson If you work at any point in the coffee supply chain, you know that the last two years have been unusual, to put it mildly. Even the most casual coffee consumers have noticed price increases. Not only did we see historically high prices for green coffee, but perhaps more significantly, historic if …
Direct Trade: Going Straight to the Source
By Shanna Germain Direct trade has long been a hot button in the specialty coffee industry. Ask 10 coffee people what the phrase means, and you’ll get 10 different answers. Listen in at a roasters’ roundtable on the topic, and you’ll likely come away more confused than when you went in. Troll the forums and …
Roasters Guild Brings Certification Program to Guatemala
The Roasters Guild is dedicated to promoting and advancing the art of craft roasting and this happens through many different channels. The Roasters Guild (RG) Certification Program plays a large role in this mission, offering courses on craft roasting all over the world and recognizes specialty roasters who achieve a high degree of skill and …
My Name is “Boyd,” as in “Boyd Coffee Company”
The joys and challenges of being part of a family-owned coffee business Katy Boyd Dutt When my great-grandfather founded Boyd Coffee Company in 1900, I doubt he thought the company would still be thriving 112 years later, with several of his descendants in key ownership and leadership positions. Of course, there have been some hurdles …
90+ Profiles: Getting to Know Joe Izaguirre
Q: Who are you and what do you do in coffee? A: I’m a 22-year Career Army Officer who, during three deployments to Iraq, established (during my off hours) roasting operations under wartime conditions, leveraging the community’s expertise to bring soldiers not only superior coffee, but an environment to “let loose” and seek a reprieve …