Traceability & Sustainability
Much Accomplished, But Our Work Continues By Chad Trewick The specialty coffee industry has always been close to our sourcing partners—much closer, it seems, than in many other industries. We recognize that those relationships and our presence at origin lead to mutually beneficial transactions and, most important, the high-quality coffees we seek in the global coffee …
Why is Traceability Important to the Global Coffee Market?
There’s No Sustainability Without Traceability By Juliette Caulkins Strong consumer demand for sustainable products is driving the introduction and expansion of a fast growing market segment: sustainably and responsibly produced and sourced products. The attractiveness of sustainable products gives market players a competitive benefit and last but not least, it leads to better margins throughout …
SCAA is hiring: Sales Associate part time position
POSITION HAS BEEN FILLED JOB DESCRIPTION | sales associate (part-time) Reports to: Marketing and New Media Manager, with a strong interrelationship with the Business Development Manager OVERVIEW & ROLE DESCRIPTION: We are a rapidly growing non-profit organization operating in the highly interesting and energizing world of coffee. While we offer a casual and flexible work …
The U.S. Market for Specialty Coffee
There’s a bright spot on the horizon By Tracy Ging As the latte emerged from the financial crises as the emblem of over-consumption, when media report after media report suggested consumers cut back on that particular habit in order to build a stronger financial future, the specialty coffee industry held its breath. Then the National …
Analyzing the World Coffee Market
Is it more challenging for buyers to find constant and reliable sources of high quality coffees? By David Piza C. The world coffee supply is currently under pressure, and the situation for higher quality coffees is even more challenging. Many industry experts warn that quality coffee supplies may be reaching its upper limit. According to …
Critical Concerns Confronting the World Coffee Market
By Judith Ganes-Chase An escalating cost of production, labor shortages and climate change could hinder long term production growth. As it is already, gains in world coffee output have failed to keep pace with rising global consumption the past two decades, resulting in world coffee stocks reduced to cover the ongoing gap in supply. Ill …
The Global Coffee Market: A Forward
By Peter Giuliano I’ve been a member of the Specialty Coffee Association of America (SCAA), or I have worked for an SCAA member, for my entire coffee career. The vision of the specialty coffee community, as expressed through our association, has been a guiding force in my development as a coffee professional and in building …
The McCafé Effect?
Are brewing upgrades at convenience stores and fast food locations, such as McDonalds and McCafe, a reaction to consumer demand, or are they an innovation? By Rob Stephen In 2007, I was hired by a convenience store client of mine to fly to North Carolina on a “secret mission.” My task was to spend the day driving around to …
Coffee and Quick Serve Restaurants
How does a well-known quick serve restaurant enter the coffee arena, and what challenges and opportunities does it create? Interview by Aaron Kiel The Chronicle chats with Roman Gaus, general manager for Franke Coffee Systems North America, a super-automatic espresso equipment supplier based in Smyrna, Tenn. Question: Your company, Franke Coffee Systems, is a supplier to restaurant …
The Original Brew Crew
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do a poor job when it came to coffee. Now, the reality is they’re doing okay. A by-product of our success as an …
Restaurants & Advancements in Brewing
Almost 10 years after throwing in the towel with restaurants, Conscious Coffees now sees 35 percent of bean sales generated from them. And, these restaurants are serving Golden Cup quality coffee. What does it take for other roasters to tap into this market and get restaurants to brew it right? By Mark Glenn The first …
Food & Coffee Pairing in Fine Dining: It’s Not Flavor Matching
By Stefany Dybeck and Margaret Winzeler Listening to our fine dining customer is always the first step in creating and delivering an exceptional food pairing program. What do they want and what do they need to deliver it? Ultimately, we all want the same thing—-consistent, high quality taste in the cup. The program has to …