Specialty Coffee Association Podcast

WCC Podcast, Ep 06: "Worlds Apart" Dec 03, 2020

This week, we’re excited (and a little bit sad) to release the sixth and final episode of the World Coffee Championships Podcast’s first series.

“Worlds Apart” tells the stories of the World Coffee in Good Spirits Championship and the World Brewers Cup, two competitions that take vastly different approaches to growing the specialty coffee community. Along the way, co-host Kimberly Yer leads us through stories of unlikely inspiration, the value of setting expectations, the push and pull of subjectivity and objectivity, and the shape of things to come through interviews with Dave Jameson, Cheryl Lee Su Yin, Nick Cho, Chad Wang, and Kristina Jackson.

Special Thanks to Our Series Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

Special Thanks to Our Episode Sponsor, Licor 43
This episode of the WCC Podcast is brought to you with support from Licor 43. Licor 43 is a premium liqueur produced in Cartagena, Spain, from a secret Spanish family recipe of 43 natural ingredients including Mediterranean citrus fruit and selected botanicals. Licor 43 shares complementary tasting notes with coffee, and it loves putting extraordinary things together. Learn more about how Licor 43 calls on cocktail and coffee professionals around the world to showcase their expertise and creativity with their Barista and Bartenders Challenge. Licor 43: Tastes better together.

We’d like to thank Kimberly Yer, our co-host for this episode, and our interviewees for their time in sharing their stories about the evolution of the World Coffee in Good Spirits Championship and the World Brewers Cup, in order of appearance: Dave Jameson, Cheryl Lee Su Yin, Nick Cho, Chad Wang, and Kristina Jackson.

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association.

Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino and Licor 43, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/06-worlds-apart

WCC Podcast, Ep 05: "Turn It On" Nov 26, 2020

This week, we’re excited to release the fifth episode of the World Coffee Championships Podcast.

“Turn It On” tells the stories of the World Coffee Roasting Championship and the Cezve/Ibrik Championships, two competitions with incredibly close-knit communities at their heart. Along the way, co-hosts Anna Oleksak and Sara Al-Ali lead us through stories about navigating subjectivity, all kinds of development, and the lengths we go to for coffee (and love) through interviews with Trish Rothgeb, Sylvia Gutierrez, Lee Yiming, Yuan Jingyi, Sergey Blinnikov, and Turgay Yildizli.

Special Thanks to Our Series Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

Special Thanks to Our Episode Sponsor, Loumidis Papagalos
This episode of the WCC podcast is made possible with support from Loumidis Papagalos. For over a century, Loumidis Papagalos has been evolving ibrik coffee tradition in Greece, offering unique moments to true coffee lovers. In 2020 Loumidis Papagalos celebrates its first 100 years, always nourishing passion around ibrik coffee and supporting its way forward. To learn more visit nestlenoiazomai.gr/loumidis. Loumidis Papagalos, the true expert in coffee!

We’d like to thank Anna Oleksak and Sara Al-Ali, our co-hosts for this episode, and our interviewees for their time in sharing their stories about the evolution of the World Coffee Roasters Championship and the Cezve/Ibrik Championship, in order of appearance: Trish Rothgeb, Sylvia Gutierrez, Lee Yiming, Yuan Jingyi, Sergey Blinnikov, and Turgay Yildizli. Thanks also to our roaster participants in James’ “How would you roast…?” game—Valentina Moksunova, David Rosali, Chad Goddard, Ariel Bravo, and Marian Aguilar—and to Lobotryasi and Specialty Turkish Coffee for audio permissions.

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association.

Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino and Loumidis Papagalos, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/05-turn-it-on

WCC Podcast, Ep 04: "But I Need It!" Nov 19, 2020

This week, we’re excited to release the fourth episode of the World Coffee Championships Podcast.

“But I Need It!” continues the story of the World Barista Championships from where we left off in Episode 03, nearly halfway through the competition’s journey, to today. Along the way, co-host Roukiat Delrue leads us through stories of evolutionary meetings, competitors who played in the grey areas of the rules, wildcards, and the drive to “bring the trophy” through interviews with Carl Sara, Federico Bolanos, María Esther López-Thome, Martin Shabaya, Innocent Niyongabo, and Annet Nyakaisiki.

Special Thanks to Our Series Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

Special Thanks to Our Episode Sponsors, Scotsman and Urnex
This episode of the WCC Podcast was made possible with support from Scotsman and Urnex.

For over 50 years, Scotsman has been one of the world's leading manufacturers of ice machines. At the forefront of practical, sustainable ice machines, Scotsman has expertise in every aspect of ice production. Combined with its passion for coffee, Scotsman has the perfect type of ice for any coffee preparation, whether iced coffee, cold brew, or cocktails. Learn more at www.scotsman-ice.it Scotsman: 50 years of ice innovation.

Even the slightest unwelcome scent or taste of bitterness can ruin a delicious coffee. Whether you have a dirty grinder, a grimy group head, or a soiled steam wand, Urnex has a product that can remove the buildup of oils, fats, and minerals that occurs from the regular preparation of coffee beverages in cafés and at home. Learn more about Urnex and its new line of biodegradable cleaners by visiting Urnex.com.

We’d like to thank Rouki Delrue, our co-host for this episode, and our interviewees for their time in sharing their stories about the evolution of the World Barista Championship, in order of appearance: Carl Sara, Federico Bolanos, María Esther López-Thome, Martin Shabaya, Innocent Niyongabo, and Annet Nyakaisiki. Thanks, too, to Henk Langkemper, for his recording of Alejandro’s winning moment in 2011.

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association.

Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino, Scotsman, and URNEX, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/04-but-i-need-it

WCC Podcast, Ep 03: "We Were the Punks" Nov 12, 2020

“We Were the Punks” traces the early days of the World Barista Championships from a rag-tag group of volunteers looking to raise specialty coffee awareness to a powerful, monetizable stage grappling with questions of scale and professionalism. Along the way, co-host Sonja Bjork Grant leads us through stories of spit buckets, snakeskin boots, backstage woes, intensifying competition preparation, and devastating debriefs through interviews with Tone Elian Liavaag, Emma Markland-Webster, Simi Benzadon, Paul Basset, and Heather Perry.

Special Thanks to Our Series & Episode Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

We’d like to thank Sonja Bjork Grant, our co-host for this episode, and our interviewees for their time in sharing their stories about the early days of the World Barista Championship, in order of appearance: Tone Elian Liavaag, Emma Markland-Webster, Simi Benzadon, Paul Basset, and Heather Perry. Thanks, too, to Igloo Media for use of audio from “Living Coffee with Paul Basset.”

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast is a coffee documentary series produced by James Harper of Filter Productions for the Specialty Coffee Association.

Learn more about this episode of the World Coffee Championships Podcast, made possible with the support of Victoria Arduino, including a full transcript and credits at sca.coffee/sca-news/listen/wcc-podcast/03-we-were-the-punks.

WCC Podcast, Ep 02: "Paint a Picture" Nov 05, 2020

This week, we’re excited to launch the second episode of the World Coffee Championships Podcast.

“Paint a Picture” traces the history and evolution of the World Latte Art Championship through the medium itself, from early etchings to the innovative realistic pours that grace the competition’s stage today. Along the way, co-host Rie Moustakis leads us through stories about the role of the rules, the value of art, and family dynamics through interviews with Carl Sara, Daniel Acosta Busch, and Um Paul.

Special Thanks to Our Series Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

Special Thanks to Our Episode Sponsor, URNEX
This episode of the WCC Podcast was made possible with support from Urnex. Even the slightest unwelcome scent or taste of bitterness can ruin a delicious coffee. Whether you have a dirty grinder, a grimy group head, or a soiled steam wand, Urnex has a product that can remove the buildup of oils, fats, and minerals that occurs from the regular preparation of coffee beverages in cafés and at home. Learn more about Urnex and its new line of biodegradable cleaners by visiting Urnex.com.

We’d like to thank Rie Moustakis, our co-host for this episode, and our interviewees for their time in sharing their stories about the World Latte Art Championship, in order of appearance: Carl Sara, Daniel Acosta Busch, and Um Paul. Thanks, too, to Madbirder for the recording of the Quetzal bird and to Um Paul for letting us use his tracks to help illustrate his story.

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast was produced by James Harper of Filter Productions for the Specialty Coffee Association.

WCC Podcast, Ep 01: "It's a YES!!" Oct 29, 2020

This week, we’re excited to launch the first episode of the World Coffee Championships Podcast.

“It’s a YES!!” traces the history and evolution of the World Cup Tasters Championship through stories about rule-breakers, phone calls home mid-competition, and backstage ballet. Co-hosted by Gloria Pedroza, 2006 World Cup Tasters Champion and long-time WCE Judge and competition organizer, this episode features interviews with Alf Kramer, Kim Staalman, José Joaquín Ordoñez, and Chloe King.

Find a full transcript of this episode on SCA News: sca.coffee/sca-news/listen/wcc-podcast/01-its-a-yes

Special Thanks to Our Series Sponsor, Victoria Arduino
This series of the WCC Podcast is brought to you by Victoria Arduino. Born in the early twentieth century amid social and cultural transformation, Victoria Arduino broke with tradition and focused on progress, a mission it carries forward today. Victoria Arduino advances coffee knowledge and innovates across design, technology, and performance to produce machines that nurture coffee professionals' passion for espresso excellence. For more information, visit victoriaarduino.com. Victoria Arduino: Inspired by your passion.

Special Thanks to Our Episode Sponsor, DaVinci
This episode of the WCC Podcast is made possible with support from DaVinci. With its heritage in specialty coffee and expertise in trends and menu innovation, DaVinci is the beverage brand of choice for the foodservice professional. Their product range is designed to provide end-to-end solutions and support specialty coffee professionals in their mission to create inspirational beverages. Follow us at DaVinci Europe, DaVinci North America, or using #WeAreDaVinciGourmet.

We’d like to thank Gloria Pedroza, our co-host for this episode, and our interviewees for their time in sharing their stories about the World Cup Tasters Championship, in order of appearance: Alf Kramer, Kim Staalman, José Joaquín Ordoñez, and Chloe King. Thanks, too, to those Berlin park-goers who participated in our listening game!

For a full list of those who helped across the entire series, a year-long effort, click here. Series 01 of the World Coffee Championships Podcast was produced by James Harper of Filter Productions for the Specialty Coffee Association.

Coming Soon: The World Coffee Championships Podcast Sep 18, 2020

Coming soon to the SCA Podcast channel: The World Coffee Championships podcast! Across six episodes, the series offers a glimpse behind the scenes, bringing to light some of the hidden stories woven in and around these annual events that serve as the culmination of local and regional events around the globe. Listen wherever you get your podcasts, and subscribe to make sure you don't miss the launch!

Full Transcript

"It was only like old white guys in suits, you know, and I can tell you one story about this guy. He was, like, giving a speech in front of like a big hall, like, 'women cannot make coffee because they can't tamp.'"

Welcome to new podcast series from the Specialty Coffee Association. "These kind of things just makes me personally stronger because I'm like, okay, I'm gonna show them. You know, this is just like how humans are acting, you know, if we have too many suits you will have some punks coming in. And we were the punks, you know, we were the young people coming in, and like we wanted to change."

In the next six episodes, we're going to explore the World Coffee Championships. Where did they come from?

"And so starting from a blank page, I was inspired by, of all things, figure skating."

How did things go wrong?

"Everyone backstage was a little bit in shock and we're all looking at each other, like what is going on? Like, is this real? Is this even allowed?"

How were they fixed?

"You know, a lot of baristas didn't really understand what happened in Dublin. I mean, most people probably don't even know that the Dublin event ever happened."

What changes do you want to see in these competitions?

"The guy who was set up next to me... I swear to God he had a stack of like four refractometers sitting on his table. And I said, 'What do you need those for?' And he said, 'Well, I'm using them for compulsory.' "I said, 'All four of them?!'"

I'm James Harper, the producer, and in each episode, we're going to hear from people who come together every year to celebrate specialty coffee and push the industry forward.

"My name is Christina Jackson." "Emma Markland-Webster." "Chad Wang." "Nyakaisiki Annette." "Um Paul." "Carl Sara." "Trish Rothgeb." "Innocent." "Simi Benzadon." "Chloe King." "Mickey." "José Joaquín Ordoñez." "Maria Esther." "Heather Perry." "Cheryl Lee." "David Jameson." "Turgay Yildizli." "Sylvia Gutierrez." "Federico Bolanos." "Sergey Blinnikov." "Nicholas Cho." "Tone Liavaag." "Jingyi." "Kim Staalman." "Alf Kramer." "Danilo Acosta-Busch."

And to help tell these stories, I'm going to be joined by, "Sara Al-Ali." "Rie Moustakis." "Anna Oleksak." "Roukiat Delrue." "Kimberly Yer." "Sonja Bjork Grant." "Gloria Pedroza."

And listen, we know it's no fun that these competitions aren't happening this year, but we hope this podcast will help us feel more connected.

And, if this is the first time you've ever heard of the World Coffee Championships, this series will give you an entertaining window into this world and why we love it so much. You can subscribe on iTunes, Spotify, Transistor, the SCA website, or wherever you get your podcast.

"If that's something that we learn as a volunteers, it's that competitors are stressed. You are stressed. We don't stop running. And I just heard a CRASH."

#93 | Specialty Coffee Transaction Guide as a New Price Discovery Tool for the Specialty Coffee Industry | WOC Lectures 2019 Apr 13, 2020

There are big questions facing specialty coffee sellers and buyers. According to numerous studies in different coffee-producing countries, prices paid for green specialty coffees often don’t cover the full cost of production, let alone support thriving livelihoods for farmers and their families. Moreover, unless price discovery moves beyond commodity price references, younger farmers cannot expect these prices to evolve in ways that make them excited about remaining in the industry. As such, more and more farms will struggle to find a next generation to take over. This makes buyers increasingly concerned about future supplies of the different coffees that are needed to push the industry forward.

Today, with help from presenter Chad Trewick, you’ll learn about the inception of and future plans for the Specialty Coffee Transaction Guide, a project housed at Emory University in Atlanta, Georgia. The Guide uses donated contract information about industry pricing behaviors that are anonymized and aggregated to create tables to serve as a guide to help both sellers (producers) and buyers (exporters, importers, roasters) land on pricing that does not rely on the volatile commodity price as a baseline. Leaders creating the guide propose that Specialty coffees are deserving of their own pricing scale and present current industry purchasing behaviors as the basis for that scale. The team responsible for the Guide has plans to expand the pool of data donors to ensure more global representation and to formalize the tool over the next years introducing governance, an advisory board, and securing funding to support its work. Come learn about this exciting new tool for the Specialty Coffee industry.

Related Links:

#92 | An Unequal Pair: Coffee Industry Leaders and Farmers Discuss Needs and Alignment | WOC Lectures 2019 Apr 06, 2020

With producers facing issues of climate change, migration of the younger generations to urban areas, and fluctuating coffee prices, it has become increasingly difficult for smallholder farmers to be successful and sustainable. It’s been 17 years since the last coffee crisis, and since then the industry has largely failed in making sustainable coffee a reality. Coffee prices are near record lows, overproduction and deforestation are continuing at a rapid pace, natural resources are being depleted, and youth are losing interest in coffee. The current prospects for farmers and youth are therefore limited. Key sector stakeholders hold the power, but what is needed are the insights, experiences on successes and failures, and know-how to tackle these issues and bring focus to the farmers. For farmers, family is important; they strive for improved livelihoods through access to markets, valuable trainings, stable organizational structures, and a level playing field.

Here, a panel discussion featuring Jörn Severloh, Christopher Mujabi, Karina Orellana, Sara Morrocchi, and Kathrine Löfberg brings together coffee industry leaders and farmers to discuss these critical issues to find common understandings and a path forward. By developing innovative partnerships that cater for social and environmental values, these issues can be addressed, creating opportunities for all stakeholders alike to establish a more sustainable coffee industry.

Related Links:

Recap #5 | Recent Developments in Coffee - March 18, 2020 Mar 18, 2020

This week, we're taking a break from the 2019 World of Coffee lecture series to share Recap's fifth episode. The Recap podcast offers a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association.

Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus’ spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis.

Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions.

Amidst our collective efforts to mitigate the spread of the virus’ and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica’s genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead.

The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia’s Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations.

Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee’s journey. Folger’s adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.

If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks’ time. Thanks for listening.

Relevant Links:

#91 | A Sixth Era of Coffee? Specialty and Sustainability in Historical and Anthropological Perspective | WOC Lectures 2019 Mar 09, 2020

This session brings together recent work on the history and anthropology of coffee in the context of a discussion about the role of specialty in rebalancing the fundamentals of the market. Professor Jonathan Morris presents an overview of the history of price volatility across the five eras of coffee history he has identified, with some suggestions as to how this might be resolved in a sixth era as producer countries start consuming their own coffee. Sabine Parrish focuses on Brazil where this has already occurred, discussing the overall growth in consumption, and relating this to a specialty culture that has to operate within constraints imposed by Brazil’s primacy in the field of production.

Relevant Links:

Lecture Handout: A Sixth Era of Coffee?

Specialty and Sustainability in Historical and Anthropological Perspectives
Jonathan Morris (j.2.morris@herts.ac.uk) Sabine Parrish sabine.parrish@anthro.ox.ac.uk

Situating Sustainability in the Six Eras of Coffee History - Jonathan Morris

Coffee. A Global History, Reaktion Books, £10.99use code COFFEE20 for 20% discount ;

Available US via University of Chicago Press US$19.95 – check Amazon for offers inc e-book.

Specialty Coffee Consumption in Brazil – Sabine Parrish

Brazil is the world’s largest producer of coffee (28% of world total production in 2018), and one of the largest consumers (largest by volume; second-largest per capita).
Ethnographic research conducted in São Paulo between June 2017 and July 2018 in order to understand how consumers in a nation typically classed as ‘producing’ engage with specialty coffee as a transnational commodity-specific consumer culture.
São Paulo population = 12.18 million people; metropolitan area = 21.57 million people
June 2017, 32 specialty shops in São Paulo
- (= 1 shop per every 386,625 inhabitants)
May 2019, 51 specialty shops in São Paulo
- (= 1 shop per 238,823 inhabitants)
- For loose reference (based on European Coffee Trip data) there are 61 shops in Berlin, or 1 per every 58,606 people.
Key experiential difference in producing countries: much more difficult to obtain international coffees.
Flexible definitions of ‘origin’ and where coffees can be from; strategies to partake in international specialty coffee discourse.
- Origin of raw material does not always outweigh added production input.
- United States, Italy, and Germany as examples of coffee origins
- An expanded understanding of what is involved in the work of production (e.g. production not exclusively confined to agricultural work, but instead also encompassing things like roasting and barista-craft) highlights that labor is located in many spaces throughout the supply chain.
Valorization
- From the Portuguese ‘valorização’; first introduced in Brazil in 1906 to stabilize falling coffee prices.
- What of specialty coffee and the secondary definition of valorize? What else do we assign value to and what are the possibilities when we valorize different forms of labor as part of the production process?

#90 | Trends in the European Coffee Market | WOC Lectures 2019 Mar 02, 2020

Consumer-driven changes will reshape the global coffee world. To help companies throughout the coffee value chain prepare for the future, today’s presenters - Maria Catroviejo and Michaël de Groot - look ten years ahead at key change they expect to stir up the coffee market, offering a TED-style discussion about how changes in consumer preferences, their perspective on coffee, and their buying behaviors will change the global coffee world.

Related Links:

#89 | Cutting-Edge Coffee Science: A Report from the SCA Research Center | WOC Lectures 2019 Feb 24, 2020

The SCA has a history of investigating the scientific principles of coffee, from chemistry to physics to agronomy and sensory perception; this research is then used to develop education, standards, and best practices. In today's lecture, learn about the science driven by the SCA's Research Center, with reports on projects and outputs of our research streams in sensory science, coffee extraction, coffee freshness, and more. Many of these projects are still ongoing, so this is a chance to get a sneak-peek of soon-to-be-published studies, including the first-ever update of the brewing control chart, and work that's just starting.

Related Links:

#88 | The SCA’s Price Crisis Response: How Did We Get Here and How Can We Ensure It Doesn’t Happen Again? | WOC Lectures 2019 Feb 17, 2020

In December of 2018, the SCA launched its Coffee Price Crisis Response Initiative to develop alternative economic models for the specialty coffee sector. In today's lecture, recorded at World of Coffee in Berlin, representatives from the SCA Sustainability Center and Board of Directors identify factors that contributed to the wholly unsustainable economic position facing many coffee producers, discuss the limitations of current coffee purchasing practices, and explore actions that industry actors can take to address the crisis in the short term while building a sector that truly benefits the entire value chain in the long term.

Related Links:

#87 | Negotiating Place and Taste: How Coffee Becomes “Glocal” | WOC Lectures 2019 Feb 10, 2020

Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, today’s lecturer - Noa Berger - will show how specialty coffee changes and adapts to the culture of the countries in which it is introduced, and exploring what it means for coffee, a global commodity, to become “local.”

According to Noa, the local specialty coffee market increasingly mobilizes the past and local traditions through aesthetic choices, in what not only allows it to reach a larger audience, but also serves as means to extract and create value, in line with contemporary tendencies in global capitalism. But while doing this, the local specialty coffee market also puts the geographical provenance of coffee at its center. As Noa wrote in Issue 9 of 25, this combination of approaches makes it a “glocal” movement, constantly trying to strike a balance between “origin” and local culture, innovation, and tradition.

Related Links:

Meet Recap: Recent Developments in Coffee Feb 03, 2020

This week, the SCA Podcast is taking a quick break while we put the finishing touches on an upcoming lecture series recorded at last year’s World of Coffee event in Berlin. In the meantime, I’d like you to meet Recap. It’s our newest podcast! Every two weeks, Recap offers a brief overview of recent coffee developments in less than five minutes. If you like what you hear, subscribe by following the link in the show notes.

Related Links

Full Episode Transcript

Hi there! I’m Richard Stiller, a community manager at the SCA, and you’re listening to the SCA Podcast. This week, the SCA Podcast is taking a quick break while we put the finishing touches on an upcoming lecture series recorded at last year’s World of Coffee event in Berlin.

In the meantime, I’d like you to meet Recap. It’s our newest podcast! Every two weeks, Recap offers a brief overview of recent coffee developments in less than five minutes. If you like what you hear, subscribe by following the link in the show notes.

Welcome to Recap, a new podcast from the Specialty Coffee Association offering a brief overview of recent coffee developments every two weeks.

The monthly materials science journal, Matter, just published a study suggesting a new mathematical model for repeatable espresso extraction. Focused on the computational and physical attributes of espresso, the authors suggest that, if widely implemented, the protocol outlined in the study could significantly reduce coffee waste. Remarkably, the study was co-authored by Brisbane baristas Michael Cameron and Deschen Morisco, who tested the techniques of the study in a coffee shop. This study has already received significant attention from popular media outlets in the US and Australia. The study’s co-author, the computational chemist Christopher Hendon, will present the work at the SCA’s Specialty Coffee Expo in Portland this April.

Meanwhile, across the Pacific in the Philippines, the Taal volcano has erupted, covering coffee trees in thick volcanic ash. The ash causes the leaves of coffee trees to wither, effectively starving them of energy which in turn reduces their ability to mature fruit. To assist, the Philippines’ Department of Agriculture distributed water power sprayers to help remove the ash. It’s not a perfect solution: the intense spray sometimes removes flowers and nearly-mature coffee cherries. Although Taal’s eruption has caused considerable damage to many high-value crops in the area, coffee is reported to be the most affected. This will be a difficult harvest year for the affected Phillipino farmers, so the Department of Agriculture is also offering up to the equivalent of a million US dollars to affected farmers through a combination of cash aid and zero-interest loans. The effects of the eruption are likely to impact the country’s recent growth in specialty coffee production. A long-time producer of coffee, this is not the first time the Philippines’ coffee production has been decimated by environmental changes: a widespread influx of coffee rust at the turn of the twentieth century led local farmers to favor Robusta, Liberica, and Excelsa.

A recent feature in the New York Times explores a culture-shift in Saudi Arabia through the lens of coffee shops. In December, the government announced it would no longer require businesses to segregate their customers by gender. Since the law passed, some specialty coffee shops already pursuing a more inclusive vision can now continue to do so without fearing a visit from the country’s law enforcement. Reports suggest Saudi Arabia is the Middle-East’s fastest-growing coffee market and, in December 2019, the country held its first-ever sanctioned national barista championship. Ahmed Bahaa of Camel Step Coffee Roasters will fly to Melbourne, Australia to represent Saudi Arabia for the first time at the World Barista Championships in May.

If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks’ time. Thanks for listening and have a great week!

You can also find Recap on iTunes, Spotify, or Transistor by searching for “Recap: Recent Developments in Coffee.” Have a story you think might be a good fit for Recap? Drop it into our contact form at scanews.coffee/contact or email us at editor@sca.coffee.

Thanks for listening! We’ll see you again next week, when we kick off the 2019 World of Coffee Lecture Series.

Recap Links

#86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019 Jan 20, 2020

Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? What lessons can be learned from academic research on coffee roasting to make coffee even more pleasantly bitter-tasting? And after a century of intensive research, why does research still not know exactly what makes coffee bitter at all?

Learn more as Dr. Sara Marquart, curator of the “Cosmos Coffee” exhibition at the Deutsches Museum, shares excerpts of her academic research into bitterness during her Ph.D. at TU Munich in Food Chemistry focused on the highly sophisticated elucidation of reaction pathways and kinetics leading to bitter tastants in roasted coffee.

Also, I will jump in occasionally to help you follow along.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents

0:00 Introduction
2:00 An overview of coffee’s sensory universe
8:15 The different types of bitterness and Sara’s work discovering what bitter compounds are in a cup of coffee
19:15 How to control for bitterness during roasting
24:30 Audience Questions

#85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019 Jan 13, 2020

The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will be presented, which used the WCR Sensory Lexicon in order to elucidate new flavor attributes related to coffees of different strengths and extractions. The experiment evaluated a single origin coffee roasted to three different development times in order to assess the importance of roast on the flavor at different strengths and extractions. The position of the coffees on the brewing control chart was modified by using a programmable batch brewer. A descriptive analysis panel was used to capture the sensory profile of these coffees. The results presented will be used to update the descriptive zones of the new brewing control chart.

In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee.

Scott received his Master of Science in Viticulture and Enology and Ph.D. in Agricultural and Environmental Chemistry from the University of California, Davis. His graduate research focused on evaluating the sensory and chemical changes in wine as a result of specific enological practices. At the time of the recording, Scott worked at the UC Davis Coffee Center as a Postdoctoral Scholar. His project applies quantitative sensory methods to capture the sensory profile of brewed coffee.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

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Episode Table of Contents

0:00 Introduction
3:20 The methodology and results of Scott Frost’s experiments
36:15 Audience questions
41:15 Outro

#84.1 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019 Jan 06, 2020

Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry.

Over the past few years, many began to question coffee’s ability to provide a sustainable household income to smallholder producers. Although there’s still much to learn about the full cost of producing specialty coffee around the world, a widely-acknowledged hypothetical benchmark of US$1.40 per pound demonstrates how current levels of productivity and market pressures continue to fail smallholder producers. Throughout all of 2018 and 2019, the C market, the main price discovery mechanism and clearing house for coffee, has been below this hypothetical price of US$1.40. As a result, our industry has been questioning the value and existence of the C market as well as expressing concern over the multi-dimensional costs to producers, countries, and the environment.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents: Part 1

0:00 Introduction
2:30 Colleen Anunu introducing the speakers, anti-trust considerations and the issue of low prices for coffee producers
10:30 Ed Canty on how specialty coffee buyers can support producers with contractual floor prices while offsetting risks with futures and options contracts
28:15 Rene Leon Gomez of Promecafe on the human and environmental costs of low prices in ten coffee producing countries
43:45 Juan Esteban Orduz of the Colombian Coffee Federation on the World Producer Forum, its mission and its role on the international scene and the relationship between costs and low prices for World Coffee Producer Forum members
1:06:15 Outro

#84.2 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019 Jan 06, 2020

Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry.

Over the past few years, many began to question coffee’s ability to provide a sustainable household income to smallholder producers. Although there’s still much to learn about the full cost of producing specialty coffee around the world, a widely-acknowledged hypothetical benchmark of US$1.40 per pound demonstrates how current levels of productivity and market pressures continue to fail smallholder producers. Throughout all of 2018 and 2019, the C market, the main price discovery mechanism and clearing house for coffee, has been below this hypothetical price of US$1.40. As a result, our industry has been questioning the value and existence of the C market as well as expressing concern over the multi-dimensional costs to producers, countries, and the environment.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents: Part 2

0:00 Introduction
1:40 Colleen Anunu introducing the panel speakers
6:15 Kim Elena Ionescu on the SCA’s response to the coffee price crisis
23:30 Juan Esteban Orduz of the Colombian Coffee Federation on the response he received when asking coffee chain actors for help addressing the coffee price crisis
32:15 Ben Zwerling Baltrushes on how Fair Trade USA is trying to address coffee price crisis
35:50 Audience questions
1:03:30 Outro

#83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019 Dec 16, 2019

Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks - much like many other smallholder coffee farmers around the world.

Since 2015, Taya Brown has been conducting a multi-phase evaluation of constraints to technology uptake and profitability as part of a World Coffee Research development project that implemented the Centroamericano hybrid to address leaf-rust and low productivity. During a similar timeframe, Ryan Chipman founded Yepocapa Coffee, a US-based coffee importing enterprise focused on improving quality and transparency by becoming a direct link between US roasters and a cooperative of Yepocapa farmers.

In today’s lecture, Taya shares a profitability analysis for one farmer group. Ryan builds on this to share how his business is learning to identify and address the various factors in profitability. Both present examples of site-specific scientific investigation, focused on participatory and farmer-centric methods, to identify profitability constraints and guide response efforts.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents

0:00 Introduction
2:40 The results of the profitability analysis of the Eca Montellano Cooperative
22:42 Ryan Chipman’s work analyzing how San Pedrana Cooperative’s cost of living and size of production affect farmer profitability and risk
47:00 Audience Questions
59:00 Outro

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#82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019 Dec 09, 2019

The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual's desired effect. Of these factors, time can be an important variable—in multiple ways—and this talk will highlight two recent projects. The first investigated the time-evolution of coffee flavor extraction during the brewing process. By dividing a drip brew into eight parts and evaluating the flavor change every 30 seconds, it offers a more detailed picture of observable extraction changes. The second experiment investigated time elapsed post-brew, comparing how quickly perceptible changes occur when coffee is held in a carafe, in order to understand the stability of flavors depending on holding conditions. Both of these studies offer preliminary data that can be immediately useful to the industry in developing and preserving desired flavors in the coffee brewing process.

Today’s lecture is presented by Mackenzie Batali, a second-year graduate student in Food Science and Technology at the University of California, Davis, focusing her research in coffee sensory analysis. Previously she received a chemistry degree from Lewis & Clark College in Portland, Oregon, and worked as a flavor chemist before transitioning into the coffee world. She has spoken previously about her work on coffee fractionation at ASIC 2018.

If today’s lecture piques your interest, you can also read more about Mackenzie’s fractionation experiment in Issue 11 of 25 Magazine.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
3:10 An overview of the coffee science research taking place at UC Davis
26:00 How does brewing time impact the chemical properties of coffee?
37:00 Summary and conclusions
42:30 Outro

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#81 | The Science of Coffee Freshness | Samo Smrke, Expo Lectures 2019 Dec 02, 2019

Coffee freshness is one of the core values of specialty coffee. But why is preserving the freshness so important? We might strive to maximize coffee’s potential to keep its vibrancy as fresh as the day when roasted or we keep coffee fresh to ensure quality and consistency. Regardless of why we may want to keep coffee fresh, understanding the fundamentals of freshness and applying them in our daily routine will help to improve our cup of coffee.

In this lecture, Samo Smrke explores the topics of roasted coffee freshness as seen by a scientist’s perspective. Two particular fields will be looked into detail: chemical freshness or loss of coffee aroma during coffee aging, and physical freshness or degassing (also called outgassing) of coffee, a process of gradual gas release after coffee roasting. If you’re already familiar with Samo’s work, you’ll be excited to learn that today’s lecture includes his newest findings that haven’t yet been presented.

Samo Smrke is a scientific associate at the Zurich University of Applied Sciences in the group of Professor Chahan Yeretzian. He is involved in research projects in collaboration with industry partners and in fundamental research on various topics of coffee chemistry, research of coffee aroma using mass spectrometry, on-line monitoring coffee roasting processes, linking instrumental analysis of coffee aroma to sensory analysis, studying coffee freshness and degassing of coffee. Samo is actively participating at coffee conferences, is one of the co-authors of the SCA Freshness Handbook and Water Handbook, and has contributed to scientific papers and book chapters about coffee science.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents

3:15 The Main Causes for Coffee Losing Freshness
9:45 Scientific Approaches to Measuring Coffee’s Physical Freshness
31:45 Scientific approaches to measuring coffee’s chemical freshness
44:40 Linking physical and chemical freshness and the impact on the sensory experience
54:30 Audience questions
1:02:30 Outro

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#80 | The Future of Coffee: Building Long-Distance Relationships in Emerging Origins | Expo Lectures 2019 Nov 25, 2019

World Coffee Research predicts that within the next 30 years, the demand for coffee will double while viable land in current coffee-growing countries will diminish by half. How can we combat this? Through an engaging panel discussion, learn about the future of coffee production in emerging origins such as Myanmar and Nepal and the role consumers, roasters, and importers can play in building long-term, mutually beneficial relationships across culture and distance.

Today’s panel is moderated by Craig Holt, founder and CEO of Atlas Coffee Importers, and features Marceline Budza of Rebuild Women’s Hope Cooperative; Su Su Aung, Managing Director of Ywangan Amayar Company Ltd; April Su Yin Nwet, Senior Private Sector Liaison Advisor at Winrock International; Al Liu, Vice President of Coffee at Colectivo Coffee Roasters; and Mario Fernandez, Technical Director at the Coffee Quality Institute.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Episode Table of Contents

0:00Introduction
1:50 Craig Holt on the importance of supporting new origins access the specialty coffee market
12:10 April Su Yin Nwet and Su Su Aung on the challenges and opportunities of specialty coffee in Myanmar
21:00 Marcelline Buzda on the challenges and opportunities of specialty coffee in the DRC (Democratic Republic of the Congo)
28:35 Mario Fernandez on CQI’s work with emerging origins, including Timor-Leste and Nepal
35:20 Al Liu on the retail opportunity of buying coffees from emerging origins
41:35 Audience questions

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#79 | Genetic Improvements of Cup Quality: Latest Developments | Hanna Neuschwander, Expo Lectures 2019 Nov 18, 2019

World Coffee Research is working to improve the genetic potential of coffee cup quality. To start this task, you first need to define the meaning of “quality.” WCR believes it is a market-driven definition and organized new protocols to assess quality from the perspective of the coffee industry. With experts and partners, WCR produced the coffee lexicon that allows an objective analytic description of coffee quality attributes. In their presentation, Hanna Neuschwander discussed these innovations and shared some lessons learned, including the latest results deriving from these methods and advances on the molecular basis of cup quality. In particular, Hanna highlights the burgeoning importance of some specific volatile compounds like Limonene. These results are not an end but a beginning; an opportunity for further studies to find out the molecular markers or genes related to cup quality in general.

Hanna Neuschwander is the communications director for World Coffee Research, a research nonprofit that works to secure the future of coffee. She writes and speaks globally about coffee science and agriculture. Her writing and commentary has appeared in the Art of Eating, Time Magazine, CNN, BCC, Portland Monthly, and many others. She is the author of Left Coast Roast, a guidebook to coffee roasters on the west coast.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
2:50 Why coffee farmers are in need of high yielding varieties that also have high cup qualities
14:40 Summary of an experiment that identifies desirable flavor markers in coffee plants before they produce cherries
31:20 Summary of the current genetics-by-environment interaction research efforts
44:10 Audience questions
52:20 Outro

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#78 | East African Quality Innovation | Expo Lectures 2019 Nov 11, 2019

In today’s lecture, a panel delves into the challenges faced by East African processors of high-quality coffee and shares solutions to these challenges, found by three organizations in Ethiopia, Burundi, and Rwanda. These organizations have been working on the cutting edge of methods to improve both the farmgate price and workers’ pay while increasing cup quality. Representing one cooperative and two private companies, their discussion addresses working with large numbers of smallholders, the impacts of government regulation, and the considerations of certification.

President of Artisan Coffee Imports, Ruth Ann Church, leads the panel, featuring Lauren Rosenberg, Managing Director of Long Miles Coffee in Burundi; Rachel Samuel, Co-Owner and Director of Marketing at Gesha Village Coffee Estate in Ethiopia; and Sara Yirga, Founder and General Manager of YA Coffee Roasters in Rwanda.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
2:20 How Gesha Village used visual marketing to bring value to the Gesha Village community
14:00 Long Miles' journey developing long term relationships with producers in Burundi and how that's marketed
24:30 How the Kopakama Collective approaches marketing and quality control

Audience Questions
35:00 What is Lean, the management strategy, and what effect did it have on Kopakama’s growth?
38:45 Why did Gesha Village decide to have auctions for their coffees?
40:50 How do you share the marketing strategies you’ve developed with other players in East Africa?
47:15 What is your experience as women in leadership in this region?
49:20 Who are you targeting with your marketing efforts - buyers or drinkers? And what messages are you trying to get across?
55:30 Outro

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#77 | Attracting and Retaining Farmworkers: Innovations in Colombia | Expo Lectures 2019 Nov 04, 2019

Skilled farmworkers are necessary to harvest specialty coffees in most parts of the world, but they are too often undervalued and invisible to the industry. A collaborative and innovative project in Colombia is attracting a dwindling labor force to actively participate in coffee production. Its main objective is to meet the needs of farmworkers, producers, and local organizations, while identifying solutions that will make employment within the coffee industry more socially viable. This lecture presents a summary of the best practices captured by this project and will guide producers and organizations to make employment within the coffee industry more attractive and socially viable for farmworkers.

Moderated by Whitney Kakos of Keurig Dr. Pepper’s Sustainable Supply Chain Program, this lecture’s panel features: Colleen Bramhall Popkin, Senior Manager in Sustainability at Keurig Dr. Pepper Inc.; Quinn Kepes, Program Director at Verité; Carlos Hernando Isaza, Coffee Program Manager at Solidaridad Colombia; Cesar Julio Diaz, General Manager of Aguadas Coffee Growers Cooperative; and Angela Paez, Sustainability Manager at RCG Coffee.

We want to let you know half of this episode will be in Spanish. If you’re not a confident Spanish-speaker, you can read a full English translation of this lecture on SCA News. Similarly, if you’re not a confident English-speaker, we also have a full Spanish translation there, too.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

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#76 | A Career in Coffee: Why It Can and Should Happen | Expo Lectures 2019 Oct 28, 2019

A lot has been written about the workforce -- millennials in particular -- choosing between a career and a passion. That shouldn't be the case. While baristas and other coffee professionals may find it hard to make millions, they should be able to make sustainable wages while also developing as a professional. What are ways that cafes, roasting companies, and other coffee industry organizations can provide this working environment? Two small business owners with a proven track record in employee recruitment, development and retention, offer an in-depth behind-the-scenes look into how it's all possible in today’s lecture.

Brian Helfrich, owner and CEO of Summit Coffee Co. in Davidson, North Carolina, and Ryan Jenson, owner of Peregrine Espresso in Washington D.C., lead a panel featuring Roast Magazine’s Connie Blumhardt, Cafe Import’s Andrew Miller, and Atlas Coffee Importers’ Tymika Nichelle Lawrence.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
2:30 What Millennials and Gen Zs want from their workplaces
5:25 What creative ways are we using to make coffee careers affordable and how has this changed over the last decade?
14:15 What do you find means the most to the professionals you are working with? What is the deep, core value of your team and how is workplace culture helping you recruit and retain employees?
27:30 What are you doing in your companies to cultivate good leaders in your team?
30:00 How are we training our coffee professionals and their soft skills?
42:40 Audience questions
1:00:30 Outro

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#75 | Consumer Desire Along Roast Degree: What Do Specialty Coffee Drinkers Actually Want From Us? | Erika Vonie, Expo Lectures 2019 Oct 21, 2019

With over a decade of experience in specialty coffee, Erika Vonie believes that coffee is for everyone. Like many before her, she started as a barista, and worked her way through management, events coordination, quality control, education, green buying, and importing. Along with being the 2017 Coffee Masters Champion and an Arabica Q Grader, Erika is committed to using her position to further the advancement of marginalized people within specialty coffee, using her unique platform as Director of Coffee at Trade to spotlight these issues in the media.

Using hard data collected on customer feedback and SKU performance at Trade, Erika explores one of the trends they’ve found: Customers want naturally processed coffee roasted with longer development, butting up to second crack. It challenges the programs seen within many specialty roasters. Erika sees this as an opportunity to provide insight into gaining more customers, be more approachable with our coffee, and pump money back into the industry without compromising integrity. Is the next trend a well-developed dark roast? What stops us as an industry from achieving that/providing our customer base with that option? How do we thoughtfully push development in roast profiles? Does this mean we can continue to buy relationship coffees even in hard harvest years, so money goes to the producer AND have avenues to sell these coffees to consumers? Erika argues the answer to all of these is, “yes” - and that being more inclusive with our offerings will help specialty thrive in the face of the climate and socio-economic and political challenges facing the industry today.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
3:20 Background to Erika Vonie and drop-shipping roasting company, Trade
7:20 Specialty coffee drinkers are very diverse and often do not conform to our expectations; many value simple flavor descriptors.
15:30 How Trade creates easy-to-understand flavor groups and which are the most popular amongst their customers
35:30 How specialty coffee should bring more people into the fold by embracing dark roasted coffees
40:00 Audience questions
51:50 Outro

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#74 | Drip Coffee Brewing and the Coffee Brewing Chart | Bill Ristenpart, Expo Lectures 2019 Oct 14, 2019

The process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter. This superficial perspective, however, belies a sequence of complicated physical and chemical processes that govern the quality of the resulting beverage.

In today’s lecture, Professor Bill Ristenpart discusses the origins of the "Coffee Brewing Control Chart" widely used to interpret the quality of drip brew coffee and how several implicit assumptions in the derivation of the chart yield questionable interpretations in current practice. Also discussed are several unanswered questions regarding drip coffee brewing that are the subject of ongoing sustained research efforts at the UC Davis Coffee Center.

Special Thanks to Softengine Coffee One, Powered by SAP

This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP. Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.

Related Links

Table of Contents

0:00 Introduction
2:50 An overview of the academic work taking place at the UC Davis Coffee Centre and Bill's personal journey in coffee
15:00 The results of Bill Ristenpart’s study of flat-bottomed baskets vs semi-conical baskets using discrimination testing
46:20 The results of the same study that used a sensory descriptive analysis framework and consumer preference testing
57:25 Audience questions
1:05:40 Outro

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#73 | Re:co Podcast - Carlos Brando and Veronica Herlina on Scaling Local Action for Global Sustainability Results (S5, Ep. 3) Oct 07, 2019

Today, we’re very happy to present the third episode of the “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis.

If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode.

Global Coffee Platform members and Country Platform stakeholders have united in new ways to tackle the economic viability of coffee farming at scale. Innovative collaborations, including National Coffee Sustainability Curricula, the Country Platform Global Congress, and Global Coffee Platform Member Initiatives are bringing sustainability champions together in pre-competitive partnerships to amplify investments and achieve more resilient, productive and profitable coffee farming communities. We all rely upon profitable coffee farming to support our thriving global industry. Here, Carlos Brando and Veronica Herlina share how Global Coffee Platform members are pioneering a neutral, pre-competitive organization where both private and public sustainability stakeholders actively create a common roadmap and actionable agendas to move our shared, critical sustainability strategies forward faster.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Table of Contents

0:00 Introduction
2:45 How the Global Coffee Platform supports small farmers who only earn 25% of the FOB export price
8:30 How the Global Coffee Platform helps countries create a language of sustainability to support major charitable investment projects in coffee-growing countries, identifying "low-hanging fruit" sustainability gaps
15:20 Testimonials from Uganda, Kenya, and Vietnam on how the Global Coffee Platform operates in their countries
20:45 Veronica Herlina on how the Global Coffee Platform operates in Indonesia and adapts to local conditions
40:45 Outro

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#72 | Re:co Podcast - Vera Espindola Rafael on Markets in Producing Countries (S4, Ep. 2) Sep 30, 2019

Today, we’re very happy to present the second episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April. We’ve grown accustomed to specialty coffee consumption growing at a fast pace, but some signs indicate it may be slowing. This session convened experts to ask: What could we stand to gain if we became more diverse in our approaches and offerings?

If you haven’t listened to the previous episode in this series, we strongly recommend going back to listen before you continue with this episode.

As the majority of specialty coffee consumption lies in the US, EU, and East Asia, “producing” countries have solely - and strategically - focused export, intending to increase demand in “consuming” countries. However, the main cities of Brazil, Colombia, Mexico, and Rwanda, have all seen an increase in specialty coffee shops and overall coffee culture, following the steps of the waves of the coffee industry. In some cases, with the current low coffee prices, it has become more attractive for coffee producers to sell their coffee on the national market, where the price they receive for their coffee is higher than or equal than that of exporting. Are these markets enough of an opportunity for specialty coffee growers? What is the real potential? Should producers invest their efforts in their countries, and what can the sector do to facilitate these opportunities? Vera Espindola Rafael shares the intriguing early results of a study into domestic consumption of specialty coffee.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Watch Vera's supporting videos: "Consumption in Producing Cities," "Consumer Habits in Mexico," and "Sourcing Coffee"
Read "Drinking Local," an interview with Vera in 25 about her research
Watch all the Re:co 2019 sessions on YouTube
Read about our 2019 Speakers

Table of Contents

0:00 Introduction
3:00 Coffee producing countries need to grow their domestic consumption to keep more value of their coffee’s value within their countries
8:20 Brazilians, Mexicans, and Colombians are consuming a lot more of their own coffee
13:20 Specialty cafe owners in Brazil, Colombia, and Mexico are motivated by offering their customers the best coffee their countries have to offer and pay sustainable prices to their producers. The producers find business is easier selling to cafes in their own country
17:50 Even though Brazilians, Colombians, and Mexicans have a GDP per capita of less than US$10,000 per annum, many are willing to spend their money on specialty coffee
22:00 Despite these strengths, coffee is still a niche segment with low volume. But Vera believes there is scope to develop these specialty coffee industries further

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#71 | Re:co Podcast - Phyllis Johnson and Keba Konte on Letting Go of Sameness (S4, Ep. 1) Sep 23, 2019

Today, we’re very happy to present the first episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April. We’ve grown accustomed to specialty coffee consumption growing at a fast pace, but some signs indicate it may be slowing. This session convened experts to ask: What could we stand to gain if we became more diverse in our approaches and offerings?

Session Host Phyllis Johnson begins with a study by the National Coffee Association indicating that specialty coffee consumption is slowing among our current target market before bringing Red Bay Coffee’s Keba Konte to the stage. Together, they discuss how to ensure specialty coffee is a vehicle for diversity, inclusion, economic restoration, entrepreneurship, and environmental sustainability.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Table of Contents

0:00 Introduction
2:15 Introduction to the Re:co series of talks about thinking differently and that gourmet coffee consumption is growing amongst American minorities, but declining amongst caucasian Americans
9:00 An introduction to Keba Konta and Red Bay Coffee and his experiencing having a multicultural leadership
32:45 Outro

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#70 | Re:co Podcast - Greg Lowe on Financing Resilience (S3, Ep. 5) Sep 16, 2019

Today, we’re very happy to present the fifth and final episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April. Acknowledging that this isn’t the first coffee price crisis, this session brought leaders together to ask: How successful were the tools we employed previously? What new tools offer potential solutions?

If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode.

Insurance is a common financial instrument, but often misunderstood. Today’s speaker, Greg Low, asks: What is insurance’s role in building resilient business models? New developments in insurance solutions can transform how risk is managed, understood, and priced. From crop insurance to weather insurance, new financing models are unlocking possibilities for agricultural supply chains.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Table of Contents

0:00 Introduction
2:15 The history of insurance and how it works
7:30 How insurance relates to the coffee sector
9:25 How the insurance industry helps agricultural producers generally
17:45 What do the initiatives in agricultural insurance mean for coffee producers?

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#CoffeePriceCrisis | An Interview with Vera Espindola Rafael and Peter Kettler Sep 12, 2019

Today on the podcast we’re sharing the audio from an interactive webinar we hosted last week, part of our series on the Coffee Price Crisis.

SCA board member Vera Espindola Rafael and Fairtrade International’s Peter Kettler joined Vicente Partida for a discussion on issues related to farmer incomes, the work of Fairtrade, and research being conducted on costs of production. Vera and Peter also took questions from the audience.

After listening to this podcast, if you’re interested in learning more about the work that the staff and volunteers of the SCA’s price crisis team have been working on, please visit sca.coffee/pricecrisis.

Related Links

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#69 | Re:co Podcast - Ellen Jordan Reidy on Quality Foundations for Success (S3, Ep. 4) Sep 09, 2019

Today, we’re very happy to present the fourth episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April. Acknowledging that this isn’t the first coffee price crisis, this session brought leaders together to ask: How successful were the tools we employed previously? What new tools offer potential solutions?

If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode.

For over 20 years, the Coffee Quality Institute (CQI) has worked to improve coffee quality through a diverse set of programs addressing foundational issues affecting the value chain. These programs have been aimed at improving the lives of people and communities who produce coffee. During this time, CQI has had a front-row seat to a multitude of private and public sector projects that have sought to resolve the serious issues that face our industry. Certainly, there have been both challenges and successes. Do global training and quality improvement programs result in positive changes? Which strategies have worked, and which have met roadblocks? Here, Ellen Jordan Reidy shares the “lessons learned” which are relevant in today’s coffee world.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Table of Contents

2:40 An introduction the story of the Specialty Coffee Institute and initiatives that didn’t work initially
9:30 The story of theCQI’s Coffee Corps project and the Q grader program, including Q Processing and the Partnership for Gender Equity
18:30 CQI’s future work projects in China, Myanmar, and Yemen
22:45 To address the current price crisis we need to ask ourselves, "How can I help?" and, "How can we make the people around us more powerful?"
27:20 Outro

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#68 | Re:co Podcast - Ted Fischer on Coffee and Values (S3, Ep. 3) Sep 02, 2019

Today, we’re very happy to present the third episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April. Acknowledging that this isn’t the first coffee price crisis, this session brought leaders together to ask: How successful were the tools we employed previously? What new tools offer potential solutions?

If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode.

Today’s episode takes a different look at the coffee value chain. Ted Fischer, a cultural anthropologist, studies how people give worth to things. Here, Ted explains how coffee acts as a vessel for all sorts of values - economic, yes, but also social, moral, and ideological - and how the coffee trade involves balancing different metrics of value. Building on fieldwork with Maya farmers, he explores how smallholders have benefited from the specialty coffee revolution, but lack the social capital to tap into the most lucrative segments of the market.

Special Thanks to Toddy

This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com.

Related Links

Table of Contents

0:00 Introduction
2:30 An introduction to the types of values bundled together in specialty coffee: economic, social fairness, ecological.
6:30 How demand for higher quality coffee in the late 90s helped the Maya people generate value from their land
14:30 However, smallholder Mayan producers are excluded from third wave microlot coffees because they lack scale and social capital
21:30 Outro

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#67 | The Coffee Price Crisis: An Update on the SCA's Initiative Aug 27, 2019

In this special episode of the SCA Podcast, we’re going to be listening to the audio of an interactive webinar we hosted last week on the SCA’s response to the coffee price crisis and the forthcoming report with recommendations for the coffee industry. Kim Elena Ionescu, SCA’s Chief Sustainability Officer, and Ellie Hudson, Director of Strategy and Steering for Advocacy, hosted the webinar, recorded live on August 19th. Kim Elena and Ellie covered the research that SCA staff and volunteers have been doing in preparation for the report— including risk assessments and convenings of coffee professionals and experts that have taken place over the past 8 months. They took questions from attendees and invited everyone to get involved in the peer-review process for the forthcoming report. Related Links - Get involved in the peer review process for the SCA's coffee price crisis report by sending us an email: pricecrisis@sca.coffee - Watch the video of the webinar on SCA News: https://scanews.coffee/2019/08/14/coffee-price-crisis-webinar-mid-year-update-on-the-scas-response/ - Download the webinar slides and reference documents here: https://www.dropbox.com/sh/48nrakpm05evove/AAB_2s6dSqg8C1ZkDW3d_N7qa?dl=0 Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#66 | Re:co Podcast - Michelle Johnson on An Exploration of a Sustainable Value Chain (S3, Ep. 2) Aug 23, 2019

Today, we’re very happy to present the second episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April. Acknowledging that this isn’t the first coffee price crisis, this session brought leaders together to ask: How successful were the tools we employed previously? What new tools offer potential solutions? If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. Through the story of McDonald’s’ dedication to achieving full sustainability in their business’s coffee value chain, Michelle Johnson challenges and explores our ideas of what sustainability in coffee means—and who is truly setting the bar for creating a future for the industry. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/66/reco-podcast-michelle-johnson-on-an-exploration-of-a-sustainable-value-chain-s3-ep-2/ - Watch the full Re:co video on YouTube: https://youtu.be/PU8a25hDN7 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 2:15 The specialty coffee industry has an us-vs-them mentality with commodity coffee and a humanitarian angle in our marketing 5:15 The story of McCafe and its journey with its sustainability initiative, SIP 11:50 Specialty coffee should applaud what McDonald’s is doing, and there is space for collaboration between the two 14:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#65 | Re:co Podcast - Andrea Olivar on The Coffee Barometer (S3, Ep. 1) Aug 19, 2019

Today, we’re very happy to present the first episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April. Acknowledging that this isn’t the first coffee price crisis, this session brought leaders together to ask: How successful were the tools we employed previously? What new tools offer potential solutions? Published every four years, the Coffee Barometer highlights emerging trends and provides a critical look at progress made by the coffee sector on sustainability. Researched and written by a consortium of organizations that specialize in sustainability, including Solidaridad, Hivos, Conservation International, Oxfam Belgium, and COSA, the 2018 report paints a startling picture of today’s coffee sector. Listen and learn as Andrea Olivar, International Programme Manager at Solidaridad, shares some of the highlights of the 2018 report. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/65/reco-podcast-andrea-olivar-on-the-coffee-barometer-and-its-relevance-to-the-specialty-sector-s3-ep-1/ - Watch the full Re:co video on YouTube: https://youtu.be/ComDtKdczH8 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 The coffee market is consolidating, and this creates downward pressure on trading that affects producers. Also, many sustainability standards are either dropped or frozen as companies merge. 8:15 Coffee production is also being consolidated into fewer and fewer countries. 12:15 Less than 1% of the total value generated annually in the coffee industry is invested in sustainability. 16:00 The coffee sector is collaborating more to address issues of sustainability. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#64 | Re:co Podcast - David Browning on Using Technology to Help Smallholder Farmers (S2, Ep. 5) Aug 12, 2019

Today, we’re very happy to present the fifth episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. In today’s episode, speaker David Browning looks into some of the important empirical underpinnings of the coffee industry: How many coffee farms are there? How many of the world’s farmers are smallholders? How valuable is the coffee industry? Sharing results from robust statistical research conducted by Enveritas across 20 countries, David looks anew at coffee industry facts as we know them. Special Thanks to Toddy This episode of the Re:co Podcast is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates that are ready to serve and enjoy. Learn more about Toddy at toddycafe.com. Toddy: Cold brewed, simply better. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/64/reco-podcast-david-browning-on-using-technology-to-help-smallholder-farmers-s2-ep-5/ - Watch the full Re:co video on YouTube: https://youtu.be/0XY9R1MqT9Y - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents: 2:30 There is no reputable study that has counted the number of coffee farms in the world 5:15 David’s details his research methodology for getting an accurate number 9:30 The results of David’s study, revealing there are likely 12.5 million coffee farms, of which two-thirds are smallholders. 11:00 Why it’s important to have accurate data to resolve issues in the coffee world. 18:50 It’s important to challenge coffee’s status quo because history will probably judge you harshly for working in an industry that causes suffering --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#63 | Re:co Podcast - Danielle Knueppel & Enrique Magaña on Profitability from the Ground Up Aug 05, 2019

Today, we’re very happy to present the fourth episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. Almost everywhere we go, we find that coffee farmers are shouldering all the risk in coffee production because there is little information on the best varieties and agricultural practices, no access to the right plants, or not enough knowledge on how to prepare for the next drought or epidemic. Because of these seemingly simple barriers, many farmers that could be profitable aren't. World Coffee Research, together with dozens of partners, is building an unprecedented network of global on-farm trials to discover which varieties and agricultural practices are most profitable for coffee producers around the world. The Global Coffee Monitoring Program addresses one of the most important decisions farmers make: Which plants and practices are right for my farm? For my climate? For my buyers? Here, World Coffee Research’s Danielle Knueppel, joined by Enrique Magaña, explores the platform's aim to use rigorous, on-farm science to create a global data set that addresses the profitability of coffee farming from the ground up. Specialty Thanks to Toddy This episode of the Re:co Podcast is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates that are ready to serve and enjoy. Learn more about Toddy at toddycafe.com. Toddy: Cold brewed, simply better. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/63/reco-podcast-danielle-kneuppel-and-enrique-magana-on-profitability-from-the-ground-up-s2-ep-4/ - Watch the full Re:co video on YouTube: https://youtu.be/78fdKN78l-0 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:50 Enrique Magaña, an El Salvador coffee producer, on the challenges his farm is facing in a time of low prices 7:30 Danielle Knueppel on why current Arabica crops are not offering farmers a sustainable or reliable income and farmers are moving away from arabica production. 9:30 An explanation of the Global Coffee Monitoring Program and how it works. The trial data will monitor and track weather patterns and pest spread globally, which growing variables affects cup quality and farmer profitability. 20:30 The program’s next steps 22:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#62 | Re:co Podcast - Merling Preza on the Role of Cooperatives(S2, Ep. 3) Jul 29, 2019

Today, we’re very happy to present the third episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. What role do cooperatives play in the resilience of the specialty coffee sector? Merling Preza, who was one of the founders of PRODECOOP in1993 and now serves as its General Manager, reflects on the experience of farmers in Estelí, Nicaragua, and the surrounding areas during the current price crisis, the crisis of the early 2000s, and the years in between. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/62/reco-podcast-merling-preza-on-the-role-of-cooperatives-s2-ep-3/ - Watch the full Re:co video on YouTube: https://youtu.be/2NFMdtIDC0k - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:15 What is Prodecoop and its vision 6:15 How does today’s crisis compare to the one Prodecoop survived in 2001? 11:00 What is the value buying from a cooperative? 14:15 What do coffee producers need in this moment? 16:45 How talking about this issue continuously in public forums impacts Merling personally 19:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#62 | Re:co Podcast: Merling Preza on the Role of Cooperatives (S2, Ep. 3)(Spanish) Jul 29, 2019

Hoy les presentamos un episodio especial por ser completamente en Español. Este es el tercer episodio de la sesión titulada “Costos de producción y rentabilidad para los productores de café”, grabado en vivo este pasado mes de abril. En nuestra industria, sabemos que para que el café de especialidad se pueda producir de manera sostenible, tanto los compradores como los productores de café deben entender los costos y todo lo que se requiere en la producción, por lo que convocamos a expertos para postular esta pregunta: ¿Sabemos realmente cuánto cuesta el café de especialidad? ¿Qué papel desempeñan las cooperativas en el sector del café de especialidad? En este episodio, Merling Preza, quien tomó parte en la fundacion de PRODECOOP en el año 1993 y que ahora se desempeña como su Director General, habla con Kim Elena Ionescu, Directora de Sostenibilidad de la SCA, sobre la experiencia de los agricultores en Estelí, Nicaragua y las áreas circundantes durante la crisis de precios de la decada del 2000 y durante la crisis actual. Este episodio del Podcast es patrocinado por Toddy Cold Brew. Durante más de 50 años, los sistemas cold brew de la marca Toddy han encantado a los baristas, a los críticos de la comida y a los amantes del buen cafe frio. Al extraer todos los sabores naturales y deliciosos del café y el té, los sistemas de cold brew de Toddy convierten a tus cafes y tes favoritos en concentrados de cold brew, listos para servir y disfrutar. Visita toddycafe.com para conocer más sobre Toddy. Toddy: cold brew, simplemente mejor. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/62-spanish/reco-podcast-merling-preza-on-the-role-of-cooperatives-s2-ep-3-spanish/ - Watch the full Re:co video on YouTube: https://youtu.be/2NFMdtIDC0k - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Tabla de contenido 0:00 Introducción 2:30 Qué es Prodecoop y su visión. 6:30 ¿Cómo se compara la crisis de hoy con la que sobrevivió Prodecoop en 2001? 11:15 ¿Qué valor trae comprar de una cooperativa? 15:00 ¿Qué necesitan los productores de café en este momento? 18:00 ¿De qué manera el hecho de hablar sobre este tema en público tiene un impacto personal sobre Merling? 20:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#61 | Re:co Podcast - Panel Discussion: Alarms and Leadership Towards Change (S2, Ep. 2) Jul 22, 2019

Today, we’re very happy to present the second episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. In today’s episode, Chad Treweck moderates a panel featuring Réne León Gómez, Herbert Peñalosa, Peter Dupont, and Michelle Bhattacharyya on the subject of farmer profitability. Beginning with the socio-economic impacts of lasting low coffee prices, the panel focuses on the further impacts of weakened and underutilized coffee processing infrastructure. Leaders--one producer and one roaster/retailer--tell of their own actions as businesses that drive toward positive change in spite of dominating free market forces that keep values for coffee low. Together, they conclude with an example of how the banana industry was able to feel safer engaging in critical dialogue that includes the entire value chain to address its challenges--which are parallel to our own in coffee. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/61/reco-podcast-panel-discussion-alarms-and-leadership-towards-change-s2-ep-2/ - Watch the full Re:co video on YouTube: https://youtu.be/GhOR0LNSgnU - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 3:00 Introduction by Chad Trewick 6:00 René León Gómez of PROMOCAFE presents numbers showing vast economic inequalities between companies in coffee consuming countries and producers in coffee-producing countries. Despite all the wealth generation in coffee consuming countries, this low period of low prices are making coffee production unsustainable for coffee producers. 13:00 Herbert Peñalosa on how LaREB helps give producers better margin by taking out many middlemen by each side, roasters and producers, working smarter and taking on more responsibilities. 26:45 Peter DuPont of how Coffee Collective communicates to their consumers the prices they pay to their coffee producers. 36:30 Michelle Bhattacharyya on her experience with the World Banana Forum experience and how focusing on the living wage helped protect the banana sector from anti-trust laws. 47:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#60 | Re:co Podcast - Taya Brown on Supporting Smallholder Entry into the Specialty Market Jul 15, 2019

Today, we’re very happy to present the first episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do we really know what specialty coffee costs? SCA Lead Scholar Taya Brown worked with several communities of smallholder coffee farmers in Yepocapa, Guatemala to better understand the obstacles they face in uptake of new technologies. Profitability was found to be the main constraint, affecting nearly all aspects of production, sale, and innovation. Addressing low profitability, however, isn’t as straightforward as one might think. To gain true autonomy, farmers need more than just higher prices - they need to better understand how their own field, harvest, and post-harvest management affects their coffee’s quality, value, and potential to reach higher paying markets. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/60/reco-podcast-taya-brown-on-supporting-smallholder-entry-into-the-specialty-coffee-market-s2-ep-1/ - Watch the full Re:co video on YouTube: https://www.youtube.com/watch?v=iw8HvtQRTMs - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:20 Smallholder farmers are not profitable and are leaving the coffee business 5:15 Smallholder farmers have a lack of resources and that translates to a lack of confidence, which requires motivation, support and education to solve. 11:30 Introducing ECA Montellano, a Guatemalan cooperative, explaining in their own words their hopes for the future, what motivates them and what support and education they need from the specialty community. 20:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#59 | Re:co Podcast - Dr. Janina Grabs on Overcoming the Single Exit Fallacy (S1, Ep. 4) Jul 08, 2019

Today, we’re very happy to present the fourth and final episode of “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. Despite the best efforts of industry actors and producing-country governments over the past decades, the coffee sector continues to suffer from recurring crises that affect the livelihoods of millions of smallholder producers. Why are our solutions not working as intended? In today’s episode, Dr. Janina Grabs of the University of Munster and visiting researcher at Yale University, argues that there is a need to closely consider the scale at which different initiatives may create positive change. In particular, scaling up initiatives that are based on differentiation, or on productivity increases, is likely to have counterproductive results unless carefully managed. In addition to such solutions that may work well in niche markets or local settings, there is a need to fundamentally reconsider the systemic problems of the sector, such as the cyclical volatility of the free market system, and rethink the possibility of systemic solutions. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/59/reco-podcast-dr-janina-grabs-on-overcoming-the-single-exit-fallacy-s1-ep-4/ - Watch the full Re:co video on YouTube: https://www.youtube.com/watch?v=0RUb_SlxuzQ - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:40 The more coffee producers across the world try to differentiate themselves by growing higher quality coffees, the less money they will all ultimately make. 5:00 Coffee producers respond to high prices by planting coffee, fuelling long price troughs. There has also been a downward trend in inflation-adjusted coffee prices over the last 50 years while costs have risen. 8:30 The promise and shortfalls of private sustainability standards 13:00 How specialty coffee can avoid the "burning theater" trap by targeting under-privileged producer groups and offering sustainable and transparent prices for larger quantities of coffee 16:00 We need an honest conversation on the scalability of a model built on diversification, for both environmental and economic reasons. 20:50 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#58 | Re:co Podcast - Jeff Glassie on Prices and Antitrust Law: Where’s the Line? (S1, Ep. 3) Jul 01, 2019

Today, we’re very happy to present the third episode of “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. There is a lot of discussion about coffee markets these days, and a desire to discuss both the micro- and macro-economic implications. However, antitrust laws impose significant liability for impermissible agreements on prices, boycotts, or allocations of markets. Today’s speaker, Jeff Glassie, is an attorney for trade and professional membership associations, which have to regularly deal with the antitrust laws. In today’s episode, he addresses legal concepts to help guide actions and conversations that are important for the industry with the goal of avoiding illegal conduct and ensuring pro-competitive action. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/58/reco-podcast-jeff-glassie-on-prices-and-antitrust-law-wheres-the-line-s1-ep-3/ - Watch the full Re:co video on YouTube: https://youtu.be/CXWJcgLpkVE - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY 0:00 Introduction 2:20 The US has anti-trust laws to protect the free market system. 8:30 Groups of businesses can potentially violate anti-trust laws in three main ways: price fixing, boycotting other businesses and allocating markets between themselves. 12:20 How do you define an anti-trust violating agreement from a legal perspective? 17:15 Ways the specialty coffee industry can handle the conversation around prices without violating anti-trust laws 21:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#57 | Re:co Podcast - Vanusia Nogueira on The World Coffee Producers Forum Jun 24, 2019

Today, we’re very happy to present the second episode of the “Macroeconomic Dysfunction in the Coffee Trade,” a session recorded at Re:co Symposium this past April. This session convened experts to understand the functions and challenges of the coffee system responsible for the volatile shifts in the coffee market. If you haven’t listened to the previous episodes in this series, we strongly recommend going back to listen before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Vanusia Nogueira, Executive Director of the Brazilian Specialty Coffee Association, who explains the motivations behind the first World Coffee Producers Forum event, the organization of the Forum’s committee, and what they’ve achieved over the past 18 months of work. She also sets expectations for their next event, happening July 10-11 in Campinas, Brazil, and for the future. Special Thanks to Toddy This talk from Re:co Boston is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/57/reco-podcast-vanusia-noguiera-on-the-world-coffee-producers-forum-what-to-expect-s1-ep-2/ - Watch the full Re:co video on YouTube: https://youtu.be/pBA8gb1RKJU - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:15 Producers need a fair price to be economically sustainable, which then permits them to be socially and environmentally responsible. However, roasters want their coffee to have a high cup quality, be socially and environmentally sustainable but want to pay the lowest amount they can 10:00 Producers continue investing in technology, education, and quality. But the price is unsustainably low. Even trade shows disadvantage coffee producers because they’re created by consuming countries with agendas driven by consuming countries. 12:45 Producing groups started the World Coffee Producers Forum to fix this imbalance. The Forum’s Committee aims to bring industry actors togethers as collaborators, find ways to increase coffee consumption and create a neutral study about the economic sustainability of the coffee producing sector. 18:00 The second World Coffee Producers Forum is taking place in July 2019 in Brazil. Coffee producers will be looking for alternatives to offer dignity to everybody who works from seed to cup. 20:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#56 | Re:co Podcast - Ric Rhinehart on Coffee in Crisis: A Call and Response (S1, Ep. 1) Jun 17, 2019

In his opening remarks at this year’s Re:co Symposium, Executive Director Emeritus Ric Rhinehart set the stage for two days of learning, collaborating, and acting to address the coffee price crisis with his “dire warning speech.” This talk has been a fixture at the event for the past ten years. Unfortunately, many of the things Ric has brought to our attention in the past are now happening and - to make matters worse - many of the systemic problems we face (climate change, market consolidation) haven’t gone away yet, either. But there is hope! As he works through all of the challenges facing our industry, Ric also begins to introduce some of the individuals and ideas that took to the stage at Re:co this past April and that you'll hear in the coming weeks. Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/56/reco-podcast-ric-rhinehart-on-coffee-in-crisis-a-call-and-response-s1-ep-1/ - Watch the full Re:co video on YouTube: https://youtu.be/uwDkW9RhoO0 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:20 The coffee price is prone by severe booms and busts driven by misaligned fundamentals 10:00 Coffee is in a bust crisis today 14:40 Climate change is real and getting worse, production has consolidated in Brazil and Vietnam (partly because they are so efficient) and there is now an oversupply of coffee 25:10 Specialty coffee is a quality, differentiated product that can garner a premium to help producers out of this boom and bust cycle Suggestions for what coffee buyers can do to help 32:00 Changing the conversation between buyers and producers from a buyer-driven monologue to an equal dialogue. 36:00 Roasters switching from a Buyers Option Fixed Contract to a Sellers Option Fixed Contract 37:30 Align price and value 38:30 Baby boomers are leaving the coffee-drinking market; Millennials are becoming the majority and have a wider set of values to which roasters need to cater 40:30 What the SCA is doing to confront the problem of low prices 43:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#55 | Re:co Podcast - Peter Roberts on Empowering Specialty Coffee to Look Beyond the “C” Jun 10, 2019

Today, we’re very happy to present the second episode of the “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. We are pleased to welcome Peter Roberts, Professor of Organization and Management at Emory University and Academic Director of Social Enterprise at Goizueta. Producers of specialty coffees face serious questions about whether and how the market values their products. These questions are symptoms of long-term, structural problems rooted in inequality and information asymmetry. For the specialty coffee industry to survive, these questions need to be answered. In this episode, “Empowering Specialty to Look Beyond the ‘C’,” Peter introduces The Specialty Coffee Transaction Guide, which relies on an expanding group of roasters, importers, exporters, and others who donate contract data covering specialty coffee transactions from recent harvests. Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links: - Read a full transcript on SCA News: https://www.scanews.coffee/podcast/55/reco-podcast-peter-roberts-on-empowering-specialty-coffee-to-look-beyond-the-c/ - Read more about our 2019 speakers: https://www.recosymposium.org/2019/speakers Table of Contents 3:10 The story behind how Peter came to realize Central American coffee producers were not earning sustainable prices for their coffees 8:25 Specialty coffee needs a pricing benchmark for paying coffee producers, but it can’t be the C price. 11:55 Why the American Blue Book for comparing used cars prices is a good model for comparing specialty coffee premiums paid to farmers 20:15 Future considerations once the specialty coffee industry has this pricing data --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#54 | Re:co Podcast - Hanna Neuschwander on Unlocking Coffee’s Flavor Code (S5, Ep. 1) Jun 03, 2019

Today, we’re very happy to present the first episode of “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April. This session explored and evaluated advances in innovation positioned to make an impact within our industry as we work to resolve the coffee price crisis. How does a living thing get to be the way it is? How does a coffee come to taste the way it tastes? How does the plant's blueprint for what's possible—its genetics—interact with complex and changing environments to produce flavor in the cup? In today’s episode, Hanna Neuschwander, Director of Communications at World Coffee Research, describes a major global trial underway designed to help us understand how coffee genetics interact with the environment, and a new study that will let us see how these things impact coffee flavor and chemistry. You'll also hear an exciting announcement by SCA's Chief Research Officer, Peter Guiliano, which ties into the big question this episode explores: How can we harness scientific understanding to “make coffee better” and open up new avenues for farmer profitability? Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/54/reco-podcast-hanna-neuschwander-on-unlocking-coffees-flavor-code-s5-ep-1/ - Watch the full Re:co video on YouTube: https://youtu.be/XDeqekdV6-A - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction Peter Giuliano Introduces the Coffee Science Foundation 3:00 The story of how scientific research in mushrooms and communication with the mushroom industry led to increased demand for mushrooms 9:00 Why the specialty coffee industry needs the Coffee Science Foundation 12:00 How the Coffee Science Foundation will function and what it needs from the specialty coffee industry Hannah Neuschwander on Coffee Flavor 15:45 An explanation of Genetics-by-Environment Interaction (GEI): How the genetic potential of a coffee bean is expressed in its environment and why it matters 21:30 How does GEI interaction affect cup quality? 26:50 Explaining the global GEI trial to get this data 31:30 How the trial will measure flavor differences by measuring volatile organic compounds and by using WCR’s sensory lexicon 34:15 How this trial and the academic research will be coordinated across the world 39:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#53 - A Scientific Approach to Coffee Freshness | Chahan Yeretzian | Expo Lectures 2018 May 27, 2019

Since the early days of the specialty coffee movement, freshness has been one of its central pillars. It is best defined as having its original unimpaired qualities and is often understood, in coffee, as freshly roasted, ground within a few days, immediately extracted and consumed. In spite of this pivotal role of freshness for high-quality coffee, the scientific measurement of freshness has been vague and elusive. In today’s recorded lecture, Chahan Yeretzian outlines two approaches. One is based on the degassing of the freshly roasted coffee - Chahan discusses the link between CO2 content and degassing to freshness, processing, and cup quality - while the other approach looks into the evolution of the aroma profile during storage. Related Links - Read the full transcript or view Chahan's slides on SCA News: https://scanews.coffee/podcast/53/a-scientific-approach-to-coffee-freshness-chahan-yeretzian-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://www.worldofcoffee.org/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 3:00 How freshness forms part of the specialty coffee story 9:00 How do we define freshness? 12:00 How to measure the freshness of roasted coffee through CO2 34:45 How does Co2 release affect processing and the cup 49:00 How to measure the freshness of roasted coffee through volatile aroma compound 1:06:00 Presentation conclusion Audience questions 1:10:15 Is flushing freshly roasted coffee bags with nitrogen a waste of money? 1:11:00 With different CO2 values from different roast values, which is more important: the absolute CO2 concentration or the percentage loss? 1:13:15 During the CO2 experiments, what purging testing through a GCMS was done to see they were getting any of the VOCs out, or is the weight is solely CO2? 1:15:45 Once a coffee’s temperature was dropped to reduce the CO2 release in the freezing experiments, were experiments done studying the what happens when temperature is increased again. 1:18:15 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#52: Tracking and Tweaking Your Extraction | Dr. Marco Wellinger | Expo Lectures 2018 May 20, 2019

Today’s lecture explores the different chemical and physical markers that characterize espresso extraction. By using TDS, acidity, caffeine and chlorogenic acids extractions of different grinders, machines and brew ratios can be compared to each other. Recent studies by Dr. Marco Wellinger’s lab have demonstrated that for a given roasted coffee TDS, as measured by a refractometer, correlates well with the content of a range of components in the coffee brew, such as caffeine, chlorogenic acids, and titratable acidity. Dr. Marco Wellinger is a Q Arabica Grader and research fellow in the group of Chahan Yeretzian at the Institute of Chemistry and Biotechnology at ZHAW Wädenswil in the field of chemistry, technology, and sensory analysis. His fields of research include: instrumental analysis of volatile aroma compounds from coffee (gas chromatography and mass spectrometry), espresso machine and grinder technology as well as sensory analysis of coffee. He was the lead author in the heritage SCAE water chart published in 2016. Related Links - Read the full transcript or follow along with the slides on on SCA News: https://scanews.coffee/podcast/52/tracking-and-tweaking-your-extraction-dr-marco-wellinger-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://www.worldofcoffee.org/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:00 Introduction to the presentation and Dr. Marco Wellinger’s background 7:30 The most important markers that characterize extraction (Total solids, Total Dissolved Solids, Chlorogenic Acids, Caffeine) 11:45 How to apply chemical markers to study extraction 22:00 An exploration of what is espresso, from the point of view of the coffee industry and consumers 26:40 How to combine the brewing control chart with other chemical markers 39:00 Conclusions of these experiments and outlook for Marco’s future experiments Audience questions 46:30 When plotting out TDS samples by the second, what physical methods did Dr. Wellinger use to gather this data? 47:30 Why did Dr. Wellinger choose calcium carbonate to express acidity in coffee? 49:50 What type of software did Dr. Wellinger choose to express the correlation curves? 50:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#51: Using Your Coffee Data as Business Intelligence to Deliver Quality, Consistency & Control May 14, 2019

Specialty coffee’s artisanal and handcrafted customer face is real and supported by a complex supply chain and highly specialized production. These two things create and collect lots of information. Understanding what can be collected and how it can help coffee businesses is simpler than people think and is also the first step towards gaining real benefits. What’s more, “business intelligence” is already accessible to businesses of all sizes and is easy to use and inexpensive. It helps remove guesswork for beginners and delivers new insights for experts. In today’s lecture, Andreas Idl presents how this can be done with a focus on roastery information. Andreas Idl a socially minded entrepreneur, is the founder and CEO of Cropster GmbH. As a software developer with a degree in Information Systems he has focussed on using his technological experience in socially positive ways. This focus led him to Cali, Colombia and the Research Center CIAT. His work there focussed on helping small farmers in developing countries through research and development projects, specifically in coffee. As the project came to an end, Cropster was created to continue the work in 2007. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/51/using-your-coffee-data-as-business-intelligence-to-deliver-quality-consistency-and-control-expo-2018-lectures/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://www.worldofcoffee.org/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY 0:00 Introduction 2:00 Introduction to the presentation and Andrea Idl’s background 4:40 What is data and why it’s important to delivering a great cup of coffee 10:30 The importance of data collection when roasting 13:30 What a business intelligence solution can look like for a roasting department 22:30 An explanation of the Wisdom Pyramid and how it underpins business intelligence systems 28:10 Applying the Wisdom Pyramid to a coffee roasting department 34:20 Applying the Wisdom Pyramid when buying green coffee 42:20 How a business intelligence system helps make sense of coffee business data Audience questions 46:50 What is the Rate of Rise in the observable data and who owns this data - Cropster or the roaster? 48:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#50: Development from the Bottom-Up | Expo Lectures 2018 May 06, 2019

Straddling the humanities and sustainability, the panellists of today’s episode discuss how understanding culture and context improves approaches to sustainability. Drawing on experiences in Vietnam, Mexico, and beyond, they describe setbacks arising when producers and buyers speak different languages of sustainability, data collection is incomplete, and development “top-down.” This episode, "Development from the Bottom Up: Speaking the Language of Sustainability Across Cultures and Contexts to Improve Your Specialty Coffee Business," shares tips to guide industry actors to think about sustainability differently, ending with steps for how companies can approach system change, improve their business, and create a stronger specialty coffee future. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/50/development-from-the-bottom-up-speaking-the-language-of-sustainability-across-cultures-and-contexts-to-improve-your-specialty-coffee-business-expo-2018-lectures/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://www.worldofcoffee.org/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:45 Introduction to the panelists and an introduction to sustainability 8:15 Sarah Grant on how to understand the language of sustainability across cultures and why it’s important to be a sustainability translator from a Vietnamese coffee perspective 21:00 Lucia Solis on how specialty coffee failing to translate the language of science and quality to the local context we end up not empowering producers. 36:30 Kate Fischer on how to build better projects that focus on quality by collaborating with and listening to producers 46:00 Nora Burkey on why not focusing on the local context and focusing on true sustainability from the ground up can lead to catastrophic effects for the coffee industry 56:30 José Luis Zárate on how it can still be sustainable to be a small producer in Mexico if we focus on understanding the concept in their language and helping them drive sustainability through their own organizational development Audience questions 1:05:45 How do we balance bottom up development with interrogating power structures that are in each place that we work? 1:09:45 Why can’t specialty coffee buyers pay sustainable prices for coffees that aren’t top specialty lots? 1:14:15 Mentorship and a succession plan is important for keeping impactful projects at origin going after the western Program Manager leaves 1:17:30 To what extent are organizations supporting producers at origin changing unhelpful power structures or reinforcing them? 1:22:20 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#49: Beyond Heirlooms & Hybrids: Breaking Down the Coffees of Ethiopia & East Africa | Expo 2018 Apr 29, 2019

World Coffee Research (WCR) and Counter Culture have both independently been working on better more up-to-date reference guides on the coffee varieties and research that has been done, and currently being done, in Ethiopia and East Africa. Counter Culture will present on their newly published material, that for the first time consolidates over 50 in-depth descriptions on the varieties of Ethiopia. In this episode, WCR presents on their newly published African Variety Intelligence Report outlining the varieties and research of coffees from Kenya and other East African countries. This unique collaboration hopes to be for people a much needed missing puzzle piece of information, on some of the most beloved and misunderstood origins in the world. Join moderator Hanna Neuschwander (WCR) as she leads a panel of Dr. Benoît Bertrand (CIRAD), Christophe Montagnon (WCR), Getu Bekele Gedefa (Counter Culture Coffee), Jeff Koehler, and Timothy Hill (Counter Culture Coffee) in this fascinating discussion! Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/49/beyond-heirlooms-hybrids-breaking-down-the-coffees-of-ethiopia-east-africa-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:00 Introduction to the topic and the panelists 6:00 Jeff Koehler, author of Where Wild Coffee Grows, on the story of Arabica coffee in Ethiopia’s forests 12:15 Benoît Georges Bertrand on what is a variety, especially in the context of Ethiopian coffee 20:00 Getu Bekele on what Ethiopian coffee growing looks like today 30:45 Timothy Hill on how he navigates the genetic complexity of Ethiopia’s coffees as a green buyer 35:00 Christophe Montagnon on the variety landscape across Africa generally 46:45 Benoît Georges Bertrand on what global breeding work is taking place using coffee trees from Ethiopia 53:00 Timothy Hill on how he, as a green buyer, buys and markets coffees 55:45 Where are we now in understanding coffee’s genetic varieties and what we can look forward to in the future? Audience Questions 1:07:40 If a farmer has two stable populations of a particular variety and are close enough to each other to cross, will these varieties cross genetically by themselves naturally? 1:12:00 How confident are we that there are different varieties of coffees in different Ethiopian coffee forests? 1:16:30 How participatory was the Ethiopian government when it came to creating the books on Ethiopian coffee varieties 1:18:20 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#48: Managing Conflict and Emotional Labor | Dr. E. Michele Ramsey | Bloom Providence 2018 Apr 22, 2019

At Bloom Providence, Dr. E. Michelle Ramsey gave a talk about managing conflict and emotional labor in the coffee workplace. Discussion focused on misconceptions about conflict, the role of power in conflicts and how we can better balance power between people, the impact of emotional labor on coffee professionals, and ways to manage oneself and others to help mitigate the impact of emotional labor. Dr. E. Michelle Ramsey is an associate professor of Communication Arts & Sciences and Women's Studies. She teaches a number of classes at the college, including Conflict Management, Gender and Communication, Women’s Public Address in the United States, Public Speaking, The Rhetoric of American Horror Film, Issues in Freedom of Expression, Contemporary American Political Rhetoric, and Black American Political Rhetoric. Her research interests include representations of gender in the media, political communication, with a focus on women’s rights rhetoric and social movements. She’s currently working on a co-authored book titled, “Back to the Humanities: College, Career, and Community in the Modern and Future Economy.” Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/48/managing-conflict-and-emotional-labor-dr-e-michele-ramsay-bloom-providence-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents: 0:00 Introduction 1:45 Introduction to what is conflict and conflict management 3:45 Conflict is normal, there will always be a power imbalance and describing what is emotional labor. Women and minorities have a higher burden. 9:00 How does not managing these things affect you psychologically? 12:15 What can baristas do to relieve emotional labor? 17:30 What can managers and supervisors do to relieve the emotional labor of their staff? 21:00 What can owners and upper management do to help relieve the emotional labor of their staff? 24:15 Summary of the talk Questions 25:15 What is an alternative to bottling up your emotions when you can’t leave the cafe floor? 27:00 What sorts of questions should you ask when hiring people for emotional intelligence? 27:45 What are strategies for dealing with burnout? 29:30 Are there specific strategies for specific situations of misgendering? 31:30 Tips for managing the emotional states of your customers 34:45 Suggestions for getting management on board with emotional labor and helping you deal with it 36:15 If you’re in a leadership person and you have had negative interactions with a person you manage, but must stay friendly and professional, what strategies do you recommend to handle the emotional burden of that? 38:50 What can management do to minimize the emotional labor of woman and people of color, who feel it most acutely? 42:00 Some staff are good at not showing emotional labor. They “tough it out.” Is there a way to better recognize this in your staff and helping them be vulnerable? 44:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#47: How the Coffee Industry Can Make Successful Refugee Resettlement Possible | Expo 2018 Lectures Apr 15, 2019

It goes without question that the US is currently locked in a very public debate over what type of country we want to be for refugees. The US has a long tradition of welcoming refugees, but is at a crossroads of what that will look like in the future. The coffee industry is uniquely positioned as a major influencer in American society that can create structures to both welcome refugees and promote their acceptance in our local communities. As coffee companies and their customers increasingly demand that humanity is valued across the entire supply chain, integrating recently arrived refugees in our businesses is another way we can continue our global impact here in the US. Though our intentions may be in the right place, the realities of running a customer-facing, profitable business can raise questions on the realities to take part in this mission. Today’s episode was a safe-space conversation to provide lecture attendees with practical information on how to hire and work with refugees in their community and allowed the opportunity to ask hard questions. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/47/how-the-coffee-industry-can-make-successful-refugee-resettlement-possible-expo-2018-lectures/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:15 Introduction by Rachel Tabor, introducing speakers and 1951 11:15 What is the refugee challenge across the globe? How big is it? What does the word ‘refugee’ even mean? 15:30 Meg’s journey as a refugee in Nepal and moving to North America and finally in coffee 31:30 Doug Hewitt on the process of settling refugees in the US and the realities of working with refugees in the coffee industry 46:45 Practical steps for cafe owners who are interested in hiring refugees 56:00 Audience questions 1:11:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#46: The Potential of Controlled Fermentation Through Yeast Inoculation | Expo Lectures 2018 Apr 08, 2019

Join us today for an exciting panel made up of microbiologists working to develop strains of yeast specifically designed for coffee fermentation and leading coffee producers. In this discussion, they deep-dive into the ongoing research in coffee processing using selected cultures and the analog between scaling microbiological technology in the traditional worlds of wine and coffee. This panel discussion recounts the experiences of panellists Aida Batlle, Rachel Peterson, and Tim Hill in France in October 2017, when they spent a week exploring yeast selection, production, and characterization in an effort to improve global knowledge on the organism, and also get alignment with the application in coffee (such as timing, preparation, sensory demands, waste streams, etc.). Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/46/the-potential-of-controlled-fermentation-through-yeast-inoculation-panel-discussion-expo-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 Introduction to yeast inoculation and the panelists 8:00 A discussion on what are your sensory goals when working with coffee and how yeast plays a part in that. 10:45 What work has been done to explore different flavor characteristics of coffee using yeast? 24:30 What strains of yeast are being explored at the moment? 26:35 What coffee defects can be avoided using yeast inoculation? 30:30 Is there a difference in the fermentation process for coffee produced according to different agronomic practices? 39:30 Audience Q&A 59:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#45: Education in Specialty Coffee: Engaging or Alienating? | 2018 Expo Lectures Apr 01, 2019

Today’s episode seeks to explore our industry's emphasis on educating customers, and the value of education for employees: While it has potential to be alienating, education will always add to an individual's experience of a product in specialty coffee. Lecturers Amy Moore and Jennifer Haare explore the roots of education in specialty coffee, what we are trying to teach people, why, and how this relates to mindful consumerism. Related Links - Read the full transcript on SCA News: - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:30 Introduction and background to Jennifer Haare and Amy Moore and how they got involved in training 7:15 Why is training and education in specialty coffee valuable? 10:00 What kind of education makes coffee alienating to customers, each other and wider society? 13:20 What types of educational opportunities exist within a specialty coffee business? 18:15 How do we make opportunities for education within the specialty coffee space? 22:10 Ways of building a staff training program 29:30 How to build engagement through authenticity and inner motivation Q&A 35:45 What are your tracking tools to be aware of where a barista is in their training cycle and how to empower them to be invested in their objectives. 39:20 How do you get your employees to be more invested in their jobs? 42:00 Recommendations for learning resources 43:50 What is emotional labor? 45:45 How do you create a space that is both third wave specialty but also inclusive to members of the community who enjoy second wave coffee? 50:00 Practical input for how to identify learning styles and educating to different learning styles? 53:30 How do you persuade more established employees to adopt more up-to-date learning techniques? 58:00 With people who have limited time, what are the essential things to focus on with a public education program? 1:01:00 How do you describe other non-specialty coffee businesses to consumers with little coffee knowledge? 1:06:00 When you introduce specialty coffee into a coffee business, how do you build excitement amongst your staff and customers? --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#44: Creating Sustainable Careers in Specialty Coffee | Charles Jack | SCA 2018 Lectures Mar 25, 2019

As a barista or production roaster, it’s hard to make a living in the specialty coffee industry. Some of our industry’s brightest, most passionate, and creative individuals ultimately leave coffee for other higher paying industries even though their true passion lies in coffee. This is a shame as these people are the representatives of our industry - they are the direct connection to the consumer and are the keeper of our quality standards. In order to progress our industry and grow a truly sustainable specialty coffee presence, these people need to be provided for, given a career path, and paid in a manner that’s competitive with other professional industries. The key to being able to provide these opportunities lies with the company owners. The age-old question Charles Jack asks in today’s episode is this: Can you run a profitable business and still have enough money in the tank to provide a living wage for your employees? Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/44/creating-sustainable-careers-in-specialty-coffee-charles-jack-sca-2018-lectures/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:15 Introduction to Cat & Cloud and the issue around sustainable careers 8:15 Why it’s difficult for the coffee industry to offer more sustainable careers. 11:15 What is a sustainable career? Affording a house, offering a sustainable income, offering challenge and growth opportunities and employee ownership. 16:15 How does an owner create a business that can offer sustainable careers? 23:00 An explanation of the financial metrics on which Cat & Cloud bases its business model 37:30 How to build out a growth plan - profit-sharing, employee benefits, giving employees ownership of the company 53:50 Audience questions 1:15:45 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#43: Mentorship in Specialty Coffee: Students Become the Teachers | SCA Lectures 2018 Mar 18, 2019

One of the "special" things about specialty coffee is the connections that coffee people make with one another—beyond simply making deals, beyond simply hiring and firing, we are an industry of people who are drawn to share, learn, and grow with one another. Mentorship is one of the most powerful professional tools in that regard, and something that sets the specialty apart from the commercial: It also, however, comes with great responsibility, and sometimes even risks. Today's episode - recorded at Specialty Coffee Expo in 2018 - features a panel, led by moderator Ever Meister: Candice Madison of Irving Farm Coffee Roasters; Katie Carguilo of Counter Culture Coffee; Lem Butler of Black & White Coffee Roasters; Nicholas Cho of Wrecking Ball Coffee Roasters; and Mansi Chokshi of the Specialty Coffee Association. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/43/mentorship-in-specialty-coffee-students-become-the-teachers-panel-discussion-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:45 Introducing the panelists and explaining their backgrounds 10:20 A discussion of panelists’ experiences about what mentoring has looked like in their careers 15:45 A discussion about the specific mentors the panelists have had in the past 32:00 What’s the point at which you become comfortable being a mentor? 46:15 Sometimes mentor relationships shift to friendship or in other ways. What has been your experience with that? Audience questions 1:03:00 When did the moment feel right to push your careers further, to move from mentee to mentor? 1:10:00 How important mentorship is to people who don't fit traditional cisgender or racial profiles in the coffee championships? 1:18:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#40: Demystifying, Updating & Expanding the Brewing Control Chart | Scott Frost | SCA Lectures 2018 Mar 11, 2019

Each of us, at some point in our coffee education, have been exposed to the coffee brewing control chart: this classic chart was developed in the 1950’s by Ernest Lockhart and colleagues through research at the Coffee Brewing Institute. It displays the relationship between percent extraction and total dissolved solids at a given brewing ratio. Additionally, various acceptability zones were overlaid, describing the expected cup sensory experience with an ideal zone indicated in the middle. Although relevant in its time, this classic chart lacks applicability in the current brewing climate. Given modern brewing techniques, shifting consumer preference, and increased demand for unique coffee, how can we better develop this chart? Current research is underway to explore this question. Through the use of chemical measures, both quantitative and consumer sensory analysis, the classic chart is receiving a revitalization. Today’s lecture from Dr. Scott Frost presents some of the history and development of the classic chart before exploring the realm of ongoing research hoping to renovate this icon. Scott Frost is a Postdoctoral Scholar at the UC Davis Coffee Center. Prior to studying coffee, Scott completed his doctoral studies evaluating the chemical drivers of wine flavor. He brings a wealth of knowledge on relating measures of chemistry to sensory perception. Related Links - Read the full transcript or view the slides on SCA News: https://scanews.coffee/podcast/40/demystifying-updating-expanding-the-brewing-control-chart-scott-frost-expo-2018-lecture/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:15 Explanation of the history of the Brewing Chart 11:30 Setting up the experiment to demonstrate the Brewing Chart in action 23:30 What the results of the experiments look like 33:30 Audience questions --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#42: The Best Way to Roast for Espresso | Panel Discussion | SCA Lectures 2018 Mar 11, 2019

It's time to dive deeper into the kinds of questions many roasters have mulled over, but not discussed enough: Should a roast be designed according to flavor profiles, should you roast with a specific brew method in mind? To what extent should a roast be designed for a specific dose, grind, and brew ratio? Should you roast differently for milk-based espresso? A panel of industry leaders in espresso (Ben Put of Monogram Coffee; Geoff Woodley of Ikawa; Jen Apodaca of Royal Coffee; and Tony Querio of Spyhouse Coffee Roasting Co.) share their theories and approaches to improving espresso coffee in this panel hosted by O. M. Miles. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/42/the-best-way-to-roast-for-espresso-panel-discussion-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 1:45 Introducing the panelists 3:30 Each panelist was given a Colombian Caturra from the Nariño region and roasted it using an Ikawa. They take turns explaining their roasting philosophy. 18:30 How each panelist incorporates cupping when roasting for espresso 29:45 A discussion on why it’s relevant for roasters to know how to make espressos on bar in order to be better roasters 39:45 Is airflow a primary variable to keep in mind when roasting? 44:30 A discussion on the style of roasting where you keep the same starting and end time and adjust everything in-between instead 46:00 Ways in which having moisture content, density or water activity metrics helps when profiling 51:00 Panelists offer general recommendations for roasting for espresso Q&A with the audience 60:00 What the roasters think of blends vs single origins and pre-roast blending vs post-roast blending 1:09:00 How to translate Ikawa roast profiles into production production roast profiles and opinions on drying vs Maillard vs development on the sample coffee. 1:13:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#41: The Challenges of Being a Biological Coffee Farmer | Tim Wendelboe | CoLab: Bucharest Mar 04, 2019

Today’s episode was recorded live at CoLab: Bucharest in 2018. Co:Lab is as Barista Guild event dedicated to connecting a local barista community with the international barista scene that includes lectures, workshops, and activities. Tim Wendelboe joins us as he explores the challenges of being a biological coffee farmer. Today’s talk is actually a follow up to his CoLab: Paris talk in 2015, where he first introduced Finca El Suelo and the work they were just beginning, using soil biology to grow coffee free from pesticides and mineral fertilizers. Tim explains the challenges the team faced and the lessons they’ve learned since they first started farming at Finca El Suelo. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/41/the-challenges-of-being-a-biological-coffee-farmer-tim-wendelboe-colab-bucharest/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming CoLab: Milan, May 7-9: https://www.colab.baristaguild.coffee/ Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Podcast introduction 1:00 Introduction 6:00 The farm had little microbiological activity prior to planting coffee 9:45 Tim began planting trees and realised the soil wasn’t giving the trees enough nutrients, so he began finding ways of creating better compost. 13:45 Tim then found he needed to stop pests and needed even more high quality compost, more shade trees, better mulch, better weed management, introducing row crops along with better timing. 24:30 Reasons why Tim’s farm isn’t producing more coffee and why he’s doing this in the first place. Q&A with Stuart Ritson - 29:00 How different is Tim’s farming practices compared to his neighbours? 31:30 Why didn’t Tim consider starting a farm in a forest? 33:00 How much coffee do you expect to harvest when farming coffee organically? 34:30 Tips for making better compost 37:15 What institutions offer classes for farmers to learn more about soil biology? And in farming communities, is there long term awareness for how to compost better? 40:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#39: Coffee is a Business (Whether You Like it or Not) | Andrew Gough | SCA Lectures 2018 Feb 18, 2019

Owning and operating a coffee business is a sexy idea, but many operators are too bogged down working "in" their business instead of working "on" their business. In this lecture, recorded at the 2018 Specialty Coffee Expo in Seattle, Andrew Gough tells us his business story using real data and shares a simple tool for monitoring your business markers. Andrew Gough founded Wichita-based Reverie Roasters in 2013 after spending nearly a decade in the financial services industry. Two years after opening his coffee roaster/retailer, Andrew joined his team full-time and Reverie Coffee Roasters has grown into an award-winning company, determined to solve the struggles of our city through community engagement and by promoting civic pride. Related Links - Read the full transcript on SCA News: https://scanews.coffee/podcast/39/coffee-is-a-business-whether-you-like-it-or-not-andrew-gough-sca-lectures-2018/ - Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/ - Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents: 0:00 Introduction 1:30 Andy Gough’s introduction - we need to have a talk about making money 4:45 Andy Gough’s personal story and how he started Reverie Coffee Roasters 7:45 Being honest with yourself about whether financials are your strong suit and bring in help 15:00 The importance of having conversations with your employees about financial sustainability 18:00 The story of Reverie Coffee Roasters’s business as told through financial numbers 33:15 How to embed your business' financial performance in discussions at all levels 40:00 Audience questions 1:10:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#38: Re:co Podcast - The State and Future of The Business of Coffee (S6 E3) Feb 11, 2019

Today, we’re very happy to present the third and final episode of “The State and Future of the Business of Coffee,” a session recorded at Re:co Symposium this past April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future. If you haven’t listened to episodes #36 and #37, we strongly recommend going back to listen to it before you continue with this episode. In this final panel of the 2018 Re:co Symposium in April, Nick Cho asks the question: how do we respond to the challenges that were identified during Re:co this year? To find some possible answers, he leads a discussion between three founders of solutions-oriented businesses (Isabella Raposeiras, Roaster, Founder, and Owner of Coffee Lab; Ian Williams, Owner of Deadstock Coffee; Pamela Chng, Founder of Bettr Barista) as they explore the approaches they’re using to push specialty coffee forward. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/38/reco-podcast-the-state-and-future-of-the-business-of-coffee-s6-e3/ - Watch the full Re:co video on YouTube: https://youtu.be/rhJSNSpYShE - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 Where is specialty coffee today in the eyes of the average consumer compared to eight years ago? 9:30 Ian Williams, owner of Deadstock Coffee in Portland, on creating a unique space merging sneakers, coffee, and a welcoming space for people of color 20:45 Pamela Chng, owner of Bettr Barista in Singapore, on creating a coffee business that gives opportunities to marginalized individuals 32:00 Isabela Raposeiras, founder of Coffee Lab in Brazil, on creating a coffee space that is welcoming to all levels of coffee drinker and sourcing exclusively Brazilian coffees 42:45 Discussion on ideas for innovating in the hospitality space 55:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#37: Re:co Podcast - Janice Anderson on the State and Future of the Business of Coffee Feb 07, 2019

Today, we’re very happy to present the second episode of “The State and Future of the Business of Coffee,” a session recorded at Re:co Symposium this past April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future. If you haven’t listened to episode #36, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Janice Anderson, CEO of Premium Quality Consulting, LLC. At Re:co Symposium in April, Janice shares her research into the future of specialty coffee consumption, with a particular focus on the up-and-coming Generation Z. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/37/reco-podcast-janice-anderson-on-the-state-and-future-of-the-business-of-coffee-s6-e2/ - Watch the full Re:co video on YouTube: https://youtu.be/ixtyX8_VS5w - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 Who are Generation Z, the generation after Millennials? And what should we call them? 7:00 How generational groups (Baby Boomers through to Generation Z) are shaped by social, political, economic and technological changes 20:45 An overview of the different drinking habits for different generations, with a particular focus on Generation Z 27:00 Video by Nick Cho interviewing Generation Z people on their coffee drinking habits 31:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#36: Re:co Podcast - The State and Future of the Business of Coffee (S6 E1) Feb 04, 2019

Today, we're excited to release the first episode from “The State and Future of the Business of Coffee”, a session at Re:co Symposium last April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future. Led by Nicholas Cho, a panel of Tracy Ging, Josh Owen, Teresa von Fuchs, and Dan McCloskey took the stage to debate and discuss an important question: are we in a specialty coffee roaster bubble? This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/36/reco-podcast-the-state-and-future-of-the-business-of-coffee-s6-e1/ - Watch the full Re:co video on YouTube: https://youtu.be/NqB712ymjZM - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Episode Table of Contents 0:00 Introduction 3:00 Opening remarks by Nicholas Cho 8:30 Panelists thoughts on what do we mean when we say “specialty coffee bubble?” 16:15 Is passion driving people starting to start businesses? And discussion around the viability of the specialty wholesale roasting model. 21:30 A discussion on the opportunities for differentiation in the specialty coffee retail market. 28:15 Discussions on whether specialty coffee is in a bubble in the first place. 34:00 A discussion on whether the future of specialty coffee is becoming more like restaurant businesses. 42:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#35: Re:Co Podcast - Daniel Jones on the Evolution of Innovation Jan 31, 2019

Today, we’re very happy to present the third and final episode of “Evolution of Innovation: How New Ideas Will Shape Specialty Coffee,” a session recorded at Re:co Symposium in April 2018. This session offered a glimpse of new ideas in coffee from some leading thinkers in specialty coffee and a discussion of how they are likely to shape the future of our industry. If you haven’t listened to episodes #33 and #34, we strongly recommend going back to listen before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Daniel Jones, CEO and Founder of bext360. His company provides traceability and financial solutions for the coffee, palm oil, cotton, seafood and timber industries utilizing blockchain, AI, and traceability markers. At Re:co Symposium, Daniel argued that there’s a huge opportunity to improve traceability in our supply chain using innovations in technology. Special Thanks to Toddy This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/35/reco-podcast-daniel-jones-on-the-evolution-of-innovation-s5-e3/ - Watch the full Re:co video on YouTube: https://youtu.be/VIEKC7ZNRyA - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:45 Introduction to Bext360 by Ever Meister and Daniel Jones explaining how valuable more traceability would be when sourcing coffee from DR Congo 5:15 The coffee industry now has access to technologies that can transform our supply chain. It also come at a great time as demand for coffee globally goes up and consumers demand more transparency 10:00 How blockchain, cryptocurrencies, AI machine learning and markers can all be used to revolutionize the coffee supply chain 16:45 Detailed examples of ways these technologies will benefit coffee producers financially 22:00 Technologies that deliver transparency are important because they also promote sustainability 24:15 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#34: Re:co Podcast - Anukampa Freedom Gupta-Fonner on the Evolution of Innovation Jan 24, 2019

This is the second episode of “Evolution of Innovation: How New Ideas Will Shape Specialty Coffee,” a session recorded at Re:co Symposium this past April. This session offered a glimpse of new ideas in coffee from some leading thinkers in specialty coffee and a discussion of how they are likely to shape the future of our industry. If you haven’t listened to episode #33, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we’re pleased to welcome Anukampa Freedom Gupta-Fonner, Chief Imagineer and CEO of Design by Freedom. Design By Freedom is an invention company on a mission to move the United States to zero waste, starting with coffee. At Re:co Symposium in April, Anukampa implored us to imagine a zero waste future and use it to promote the redesign of single-use products used by the specialty coffee industry. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/34/reco-podcast-anukampa-freedom-gupta-fonner-on-the-evolution-of-innovation/ - Watch the full Re:co video on YouTube: https://youtu.be/xXH_5E0byw8 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 2:30 There is a silent trash epidemic and global trash crisis. What if we redesigned everything to be entirely waste-free? 5:30 And what better place to start than disposable coffee cup sleeves. 5:15 Solution: a reusable coffee sleeve that is also designed to have many other uses that integrate into everyday rituals. 10:30 It’s possible to do - the vegan movement is proof you can shift consumer habits. 13:00 Cafes and baristas are crucial to building this ecological movement. 17:30 Coffee is the perfect product to affect change and grow the movement. 20:30 The coffee industry can be recognized by Time Magazine’s Person of the Year, like the #MeToo movement, if we work together and achieve sustainability. 22:30 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#33: Re:co Podcast - The Evolution of Innovation(S5 E1) Jan 21, 2019

This is the first episode from “The Evolution of Innovation: How New Ideas will Shape Specialty Coffee’s Future”, a session at Re:co Symposium this year. This session offered a glimpse of new ideas in coffee from some leading thinkers in specialty coffee and a discussion of how they are likely to shape the future of our industry. This episode features a discussion with Ever Meister, Managing Editor at Cafe Imports; Arno Holschuh, Chief Operating Officer of Bellwether Coffee Company; Umeko Motoyoshi, VP of Product at Sudden Coffee; and Jay Ruskey, Co-Founder and CEO of Frinj Coffee. Led by Ever Meister, the panel took the stage at Re:co this past April to explore the relationship between specialty coffee’s drive for constant innovation and its apparent reverence for tradition. What could innovation and irreverence do for specialty? This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/33/reco-podcast-the-evolution-of-innovation-s5-e1/ - Watch the full Re:co video on YouTube: https://youtu.be/4yB29HRBv9Q - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#32: Re:co Podcast - Harnessing the Power of Science Panel Discussion (S4 E3) Jan 17, 2019

Today, we’re very happy to present the third and final episode of “Harnessing the Power of Science,” a session recorded at Re:co Symposium this past April. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. If you haven’t listened to episodes #30 and #31, we strongly recommend going back to listen to them before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome the panel of Dr. Maya Zuniga, Supply Chain Optimization and Food Science Expert at S&D Coffee and Tea; Ed Price, Professor of Agricultural Economics and Howard G. Buffett Foundation Endowed Chair on Conflict and Development at Texas A&M University; Bill Murray, President and CEO of the National Coffee Association; William Ristenpart, Professor of Chemical Engineering and Director of UC Davis Coffee Center; and Chahan Yeretzian, Professor of Analytical Chemistry, Bioanalytical Chemistry, and Diagnostics and Head of the Coffee Excellence Center at ZHAW. The panel discusses the return to research in agriculture with a particular focus on the amazing period of discovery and development in coffee science that took place in the last decade. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links: - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/31/reco-podcast-ed-price-and-panel-on-harnessing-the-power-of-science-s4-e3/ - Watch the full Re:co video on YouTube: https://youtu.be/d5TAThva75Y - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents: 0:00 Introduction 2:30 Talk by Ed Price on the role of agricultural research and science in coffee 13:15 Maya Zuniga on how S&D Coffee And Tea approached scientific research 18:15 Chahan Yetetzian on how his university works practically with companies interested in learning from coffee science 22:00 Will Ristenpart on how industry partners with academia to fund research centers in the oil and beer industries 25:00 Discussion on The importance of scientific gathering spaces in coffee 31:15 Ideas on how to drive more interaction between coffee companies and coffee science centers 37:45 Discussion on the importance of better communication between the scientific community, coffee companies and the media, especially in light of unfounded public health scares 44:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#31: Re:co Podcast - Selena Ahmed on the Impact of Climate Change (Session 4, Episode 2) Jan 14, 2019

This is second episode of “Harnessing the Power of Science,” a session recorded at Re:co Symposium this past April. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. If you haven’t listened to episode #30, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Professor Selena Ahmed. Selena co-leads the Food and Health Lab at Montana State University where she is a professor in Sustainable Food Systems. At Re:co Symposium this past April, Selena shared her research detailing shares the impact of climate change on two other specialty crops, tea and maple syrup, before exploring how we can harness science to measure the effects of climate change on coffee. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links: - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/31/reco-podcast-selena-ahmed-on-the-impact-of-climate-change-s4-e2 - Watch the full Re:co video on YouTube: https://youtu.be/n65GseGugnk - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Table of Contents 0:00 Introduction 3:30 Climate change affects coffee, but also tea and maple syrup. By exploring climate change’s effects on tea and maple syrup, we get a better understanding of how climate change may impact coffee cultivation. 4:15 Background explanation of China’s tea production in Yunnan province and Selena’s research. 7:00 Climate variability affects tea flavors, yield and livelihoods in Yunnan Province, China. 10:45 Droughts and monsoons produce different chemicals in tea, some of which was good for flavor and prices, and others undesirable. 13:00 When factoring increased weather variability due to climate change, the outcome on flavors, yield and livelihoods is not one-size-fits-all and very nuanced, depending on the region, with both positive and negative effects. 16:30 Maple syrup harvest seasons are changing. 17:30 Selena and others documented how flavors changed as the harvest season starts earlier and earlier. 20:00 What can farmers do to mitigate the effects of climate change in tea cultivation? 21:45 Final thoughts 23:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#30: Re:co Podcast - Dr. Britta Folmer on Harnessing the Power of Science Jan 10, 2019

Dr. Britta Folmer, Scientific Affairs Manager within the Regulatory and Scientific Affairs department of Nestle Nespresso SA, explains how science can improve coffee's value chain, with a particular focus on coffee consumption as a part of a healthy lifestyle. This is the first episode from “Harnessing the Power of Science”, a session at Re:co Symposium 2018. The main focus of this session was to learn about new developments in coffee science and explore how Specialty Coffee can engage with the scientific enterprise for the benefit of all of us. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links: - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/30/reco-podcast-dr-britta-folmer-on-harnessing-the-power-of-science-s4-e1/ - Watch the full video of this panel at Re:co on YouTube: https://youtu.be/0YXhNZbL4-0 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#29: Re:co Podcast - Changing Tides: Building Diverse and Inclusive Communities (Session 3, Ep. 3) Jan 07, 2019

Today, we’re very happy to present the third and final episode of the Changing Tides session, recorded at Re:co Symposium this past April. The main focus of this session was to have those often difficult conversations around diversity and inclusivity in our coffee communities. If you haven’t listened to episodes #27 and #28, we strongly recommend going back to listen to those before you continue with this episode. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. On this episode of the Podcast, we are pleased to welcome Colleen Anunu, Director of Coffee Supply Chain at Fair Trade USA and member of the SCA Board of Directors. Here, she leads a conversation with panelists Jenn Chen, Tymika Lawrence, and Chad Trewick in discussion as they revisit the third and final session of "Changing Tides: Building Diverse and Inclusive Coffee Communities" at Re:co Seattle in April 2018. Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/29/reco-podcast-changing-tides-building-diverse-and-inclusive-communities-session-3-ep-3/ - Watch the full video of this panel at Re:co on YouTube: https://youtu.be/tHDTb71_yT0 - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#28: Re:co Podcast - Michelle Johnson on Building Diverse and Inclusive Communities Jan 07, 2019

Today, we’re very happy to present episode two of the Changing Tides session, recorded at Re:co Symposium this past April. The main focus of this session was to have those often difficult conversations around diversity and inclusivity in our coffee communities. If you haven’t listened to episode #27, we strongly recommend going back to listen to it before you continue with this episode. On this episode of the Re:co Podcast, we are pleased to welcome Michelle Johnson, Writer and Social Media Influencer well-known for her blog, The Chocolate Barista. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Links - A full transcript of this episode is available on SCA News: https://scanews.coffee/podcast/28/reco-podcast-michelle-johnson-on-building-diverse-and-inclusive-coffee-communities/ - Watch Michelle's Re:co talk last April on YouTube: https://youtu.be/aViBhNlHD8M - Find all our Re:co Videos on YouTube: https://www.youtube.com/playlist?list=PL2bmXrW3wDMlwXqPwVK0T6Cn6ZPh6zJ26 - Read more about our 2018 Re:co Speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#27: Re:co Podcast - Changing Tides: Building Diverse and Inclusive Coffee Communities, Episode 1 Jan 07, 2019

On this episode of the Re:co Podcast, Peter Guiliano speaks with Colleen Anunu, Director of Coffee Supply Chain at Fair Trade USA and member of the SCA Board of Directors. After leaving the sensory world for a master's degree in International Development at Cornell University, Colleen now works to advance equitable trade initiatives as Director of Coffee Supply Chain at Fair Trade USA, where she leads strategic research focused on impact and production economics, grant-funded partnerships and operations management for the coffee category. At Re:co Symposium last April, Colleen opened the session, "Changing Tides: Building Diverse and Inclusive Coffee Communities," before moderating a panel featuring Isabela Pascoal Becker, Kimberly Easson, Doug Hewitt, and Jenn Chen. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Links - Episode Transcript: https://scanews.coffee/podcast/27/reco-podcast-changing-tides-building-diverse-and-inclusive-coffee-companies-episode-no-1/ - YouTube Video: https://youtu.be/JiO6E91-67U - All Re:co Videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Speaker Bios: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#26: Re:co Podcast - Andre de Freitas on Trends in Sustainable Sourcing Oct 22, 2018

On this episode of the Re:co Podcast, Kim Elena Ionescu speaks to Andre de Freitas, Executive Director of the Sustainable Agriculture Network. Andre has over 20 years of experience working with sustainability initiatives, with a focus on responsible sourcing and certification in agriculture and forestry. He led the development of the first sustainability policy and implementation systems for Rabobank in Brazil, served as the executive director of the Brazilian NGO IMAFLORA, and as the Director General of the Forest Stewardship Council. Andre also served as a member of the ISEAL Board for many years and in 2015 joined the Advisory Board of Social Accountability International. At Re:co Symposium in April, Andre took part in our session on sustainability. He talked about trends in sustainable sourcing and encouraged companies to consider whether they are having the impact they think they’re having. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Links: - YouTube video: http://www.scanews.coffee/video/talks/reco-symposium/reco-seattle-2018/andre-de-freitas-trends-in-sustainable-sourcing/ - All Re:co videos on YouTube: http://www.youtube.com/c/RecoSymposium - Speaker bios: http://www.recosymposium.org/speakers/ Subscribe to this podcast on your favorite app: - iTunes: http://www.apple.co/2sXdmSj - Stitcher: http://www.bit.ly/2JBJOk8 - Pocket Casts: http://www.bit.ly/2JBowTT - RadioPublic: http://www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#25: Guatemala After the Fuego Eruption Oct 15, 2018

On June 3rd, an unexpected eruption of the Fuego volcano in Guatemala killed more than a hundred people and caused many more to evacuate. Guatemala is home to tens of thousands of smallholder coffee farms, many of which have been directly affected. A few weeks ago, Kim Elena Ionescu, SCA’s Chief Research Officer, spoke to Alejandro Molina, Sustainability and Market Access Coordinator at ANACAFE, Guatemala’s national coffee association. They spoke on the phone about the eruptions and of what will be required to rebuild the lives and businesses of the farmers affected. Links: - Donate to FUNCAFE: http://funcafe.org/EN/# - Anacafé on Twitter: https://twitter.com/Guatemalacoffee - Funcafé on Facebook: https://www.facebook.com/funcafeguatemala - Alejandro Molina on Instagram: https://www.instagram.com/dromolina/ Subscribe to this podcast on your favorite app: - iTunes: http://www.apple.co/2sXdmSj - Stitcher: http://www.bit.ly/2JBJOk8 - Pocket Casts: http://www.bit.ly/2JBowTT - RadioPublic: http://www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#24: Re:co Podcast - Vava Angwenyi on Building an Alternative Narrative for Kenya's Coffee Farmers Sep 04, 2018

On this episode of the Re:co Podcast, Kim Elena Ionescu speaks with Vava Angweni, Founder & Chief Coffaholic at Vava Coffee Ltd, and Co-Founder & Director of Gente Del Futuro. Vava sources coffee from farmers in Kenya and around East Africa, and most recently has worked with Fairtrade Africa to develop and launch two brands Zawadi Coffee (the first Fairtrade Certified women owned coffee in Kenya) and Kipkelion union coffee. At Re:co Symposium in April, Vava used the story of that project to reflect on sustainability challenges in coffee more broadly. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Links: - YouTube video: http://www.scanews.coffee/video/talks/reco-symposium/reco-seattle-2018/vava-angwenyi-empowering-kenyan-farmers-own-narrative - All Re:co videos on YouTube: http://www.youtube.com/c/RecoSymposium - Speaker bios: http://www.recosymposium.org/speakers/ Subscribe to this podcast on your favorite app: - iTunes: http://www.apple.co/2sXdmSj - Stitcher: http://www.bit.ly/2JBJOk8 - Pocket Casts: http://www.bit.ly/2JBowTT - RadioPublic: http://www.bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#23: Re:co Podcast - Sustainability: Changing Everything Except the Goal Aug 23, 2018

Kim Elena Ionescu moderates a panel with Merling Preza, Alejandro Cadena, Lee Wallace, and Molly Laverty at Re:co Symposium in Seattle in April 2018. In this week's episode of the podcast, Peter Giuliano speaks with Kim Elena about the introductory sustainability panel, which covered a wide range of topics including the reduction in the profitability of coffee farms, the changes in prices coffee buyers offer to coffee farmers, and the need for industry investment in research. Over the next three weeks, we’ll be releasing episodes from the sustainability session at Re:co Symposium this year, and Kim Elena will be taking over the Re:co Podcast for those sessions, interviewing some of the speakers and diving deeper into some of the topics covered. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Links: - YouTube video (English subtitles): http://www.scanews.coffee/video/talks/reco-symposium/reco-seattle-2018/sustainability-changing-everything-except-the-goal-panel - YouTube video (Spanish subtitles): https://youtu.be/C2llWrjMW4A - All Re:co videos on YouTube: https://www.youtube.com/c/RecoSymposium - Speaker bios: www.recosymposium.org/speakers/ Subscribe to this podcast on your favorite app: - iTunes: apple.co/2sXdmSj - Stitcher: bit.ly/2JBJOk8 - Pocket Casts: bit.ly/2JBowTT - RadioPublic: bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#22: Re:co Podcast - Andrea Illy on the Global Economics of Coffee Jul 10, 2018

This week's episode of the Re:co Podcast features Illycaffè Chairman Andrea Illy speaking at Re:co Seattle in April 2018. Over his long career, Andrea has established an identity as a leader, thinker, and creative mind in coffee. We asked Andrea to contribute a talk on the complex economics of coffee and the future of coffee to this year’s Re:co, and he generously agreed to participate. Peter Giuliano caught up with Andrea after the event for a conversation recorded exclusively for the podcast. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at www.toddycafe.com/ Links: - YouTube video: www.scanews.coffee/2018/07/10/andrea-illy-the-complex-global-economics-of-coffee/ - Speaker bios: www.recosymposium.org/speakers/ Subscribe on your favorite podcast app: - iTunes: apple.co/2sXdmSj - Stitcher: bit.ly/2JBJOk8 - Pocket Casts: bit.ly/2JBowTT - RadioPublic: bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#21: Re:co Podcast - Ric Rhinehart on the Future for Specialty Coffee Jun 11, 2018

Welcome to the Re:co podcast, a new series where we’ll be sharing talks and discussions from Re:co Symposium, SCA’s premier event dedicated to amplifying the voices of those who are driving specialty coffee forward. We’ll also be having special interviews with the speakers themselves, learning more about their perspectives and innovations. This episode from Re:co Seattle in April 2018 features SCA Executive Director Ric Rhinehart. We have a little tradition at Re:co, when Ric gives an annual talk on the State of Specialty Coffee. We’ve given that talk a number of names over the years, like ‘Ric’s Fireside Chat’ and ‘Ric’s Doom And Gloom Warning’, but it’s become one of the most anticipated and valuable parts of our conference. Ric always brings together a variety of indicators— economic data, industry insights, and years worth of experience and firsthand knowledge– and weaves it together in a powerful narrative on the risks threatening our industry and possible solutions to them. This year is no different. Ric’s talk is an amazing economics lesson and call to action for our industry. This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at https://www.toddycafe.com/ Links: - Speaker bios: www.recosymposium.org/speakers/ - YouTube video: http://www.scanews.coffee/2018/06/04/ric-rhinehart-reco-seattle-2018 Subscribe on your favorite podcast app: - iTunes: https://apple.co/2sXdmSj - Stitcher: http://bit.ly/2JBJOk8 - Pocket Casts: http://bit.ly/2JBowTT - RadioPublic: http://bit.ly/2JCfeGY --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#20: Re:co Podcast - The State and Future of the Coffee Economy Jun 04, 2018

Welcome to the very first Re:co podcast, a new series where we’ll be sharing talks and discussions from Re:co Symposium, SCA’s premier event dedicated to amplifying the voices of those who are driving specialty coffee forward. We’ll also be having special interviews with the speakers themselves, learning more about their perspectives and innovations. In this first episode of the Re:co Podcast, David Griswold moderates a panel with Lindsey Bolger, Phyllis Johnson, Teddy Esteve, Christine Condo Umuhoza, and Kent Bakke. This year marked the tenth anniversary of Re:co in the United States and to observe our anniversary, we decided to do some reflecting on where we’ve come in the past decade. As you’ll discover in this discussion, we went through every session and every talk of the past decade to identify all of the topics we’d covered. We began by taking the broadest look we could, discussing the state of the specialty coffee industry with a panel of distinguished leaders. To help us with this, we turned to the person who opened our first two Symposiums a decade ago: the talented interviewer and thinker David Griswold. Besides being a coffee visionary in his own right, David is great at drawing out the opinions and intelligence of other coffee thought leaders. We worked with David to identify a distinguished panel, representing a diverse group of those who could give us real insights into the biggest issues facing us in specialty coffee. This episode of the Re:co Podcast is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at www.toddycafe.com/. Links Speaker bios: www.recosymposium.org/speakers/ YouTube video: http://www.scanews.coffee/2018/06/04/the-state-and-future-of-coffee-reco-seattle-2018 Subscribe on your favorite podcast app: iTunes: https://itunes.apple.com/us/podcast/specialty-coffee-association-lectures/id1264797608?mt=2 Stitcher: http://www.stitcher.com/podcast/specialty-coffee-association-lectures Pocket Casts: http://pca.st/pGTk RadioPublic: https://play.radiopublic.com/specialty-coffee-association-lectures-G7pVJL --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#19: The Science of Coffee Freshness May 16, 2018

This week on the SCA Podcast, we feature a talk by Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. Samo covers research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his colleagues at the Coffee Excellence Center can be found in the SCA’s newly published Coffee Freshness Handbook, a publication that contributes to the body of scientific evidence on freshness in roasted coffee and serves as a practical resource for specialty coffee professionals. Learn more about the new SCA Coffee Freshness Handbook: https://store.sca.coffee/search?q=coffee+freshness+handbook Watch the video recording of Samo’s talk on SCA News: http://www.scanews.coffee/video/talks/roaster-camp-eu/roaster-camp-poznan-2017/coffee-degassing-fresnhess-extraction-samo-smrke CRG Retreat is coming to the city of Stevenson, WA, this August 23-26 and CRG Camp is headed to Evora, Portugal this October 10-13. Learn more and register on the CRG website: www.crg.coffee. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#18: Should Coffee Be Treated Like Wine? May 07, 2018

This week on the SCA Podcast, Felipe Croce of Fazenda Ambiental Fortaleza, a coffee farm in the state of São Paulo in Brazil, talks about coffee fermentation and asks, “Should coffee be treated like wine?” Watch the video recording of this talk on YouTube here: https://youtu.be/udQNeGtdW_Y. This week’s episode was recorded at the Roaster Guild of Europe’s Roaster Camp, which took place in October of last year in the city of Poznan in Poland. Since then, the Roaster Guild of Europe and the Roasters Guild have unified to form the Coffee Roasters Guild (CRG). CRG Retreat is coming to the city of Stevenson, WA, this August 23-26 and CRG Camp is headed to Evora, Portugal this October 10-13. Save the dates and sign up for the CRG newsletter to receive an alert as soon as registration opens for these two events by visiting http://www.crg.coffee. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#17: 10 Years of Re:co Symposium Apr 17, 2018

This week on the SCA Podcast, we're celebrating the 10th anniversary of Re:co Symposium, SCA's annual event dedicated to high-level discussions in specialty coffee. Peter Giuliano, SCA's Chief Research Officer and Director of Re:co, joins us to talk about the role of the event in the industry and to present two talks by Dr. Aaron Davis, a botanist and Senior Research Leader of Plant Resources at the Royal Botanic Gardens at Kew. In the first talk we’ll listen to from 2013, recorded at Re:co Symposium in Boston, Aaron talks about his introduction to coffee by a colleague, his co-discovery of 20 new coffee species, and his analysis of Arabica coffee's evolution and possible extinction. Watch the video of this 2013 talk on YouTube here: https://youtu.be/pr5Iis_J6-U In 2016 at Re:co Symposium Atlanta, Aaron followed up on the 2013 present the findings of his research on the effects of climate change and how it’s reshaping coffee production. Watch the video of the 2016 talk on YouTube here: https://youtu.be/KF_xFq9sJI0 To learn more about Re:co Symposium, visit https://www.recosymposium.org/what-is-reco/. If you'll be at Re:co or the Specialty Coffee Expo this week, we look forward to seeing you. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#16: The Building Blocks of a Cafe Apr 09, 2018

This episode of the SCA Podcast features Ralf Rueller, speaking at CoLab: Belfast in November 2017 about the essential factors to consider when planning a new cafe. Since 2010, Ralf and his team at The Barn Coffee Roasters have been doing pioneering work in Berlin’s specialty coffee scene, exploring how to build an audience, lower barriers, and make specialty coffee work in the city. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#15: Don't Hire Your Customers Apr 02, 2018

This episode of the SCA Podcast features Ben Szobody speaking at CoLab: Belfast in November 2017 about the business and social benefits of hiring beyond the usual suspects. Ben leads an examination of employee retention in the industry and looks at what it takes to develop well-rounded employees who stay inspired and engaged. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#14: The Culture of Fermentation Mar 26, 2018

This episode of the SCA Podcast features Kathe Kaczmarzyck speaking at CoLab: Belfast in November 2017. Fermenting food and drinks has a long history with a variety of methods rooted in different cultures across the globe. In her talk, Kathe regales stories of her explorations to discover how the culture of fermentation benefits our health and wellbeing. Kathe is an avid fermentor currently residing in London. She works teaching fermentation, experiments with various processes, and studying the cultural world at large. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and register here: http://www.baristaguildofeurope.com/2018-bucharest/. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#13: Building a Roasting Plant Jan 23, 2018

In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Andi Trindle, Director of Coffee at Philz Coffee (and member of the Coffee Roasters Guild Unification Committee) moderates a panel of coffee roasting professionals discussing the process of managing the building of a roasting plant. Learn how to manage the design, build out, and start-up of a roasting plant from experienced roasting companies. Andi and the panel review site and vendor selection, timelines, contractor management, and share essential tips to minimize surprise costs and delays. This talk was presented live at the 2017 Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Expo, now in its 30th anniversary, returns this April 19-22 to Seattle, Washington. Learn more and register at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about our panelists and find handouts from this Expo Lecture on our website: http://www.scanews.coffee/2018/01/15/sca-lectures-podcast-13-building-a-roasting-plant --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#12: Coffee Botany 101 Jan 15, 2018

In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, SCA Coffee Science Manager Emma Sage talks about the scientific fundamentals all coffee professionals should understand about the coffee plant. Learn about how coffee genetics interact with environmental factors to influence yield and performance, the history of coffee breeding, the basics of coffee's anatomy and physiology, and listen to a lively discussion on the state of coffee research. This talk was presented live at the 2017 Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Expo, now in its 30th anniversary, returns this April 19-22 to Seattle, Washington. Learn more and register at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about Emma and find a link to this podcast episode on our website: http://www.scanews.coffee/2018/01/15/sca-lectures-podcast-12-coffee-botany-101 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#11: Chemical Physics and Coffee Dec 13, 2017

Coffee undergoes a series of complex chemical physics from the moment it's picked to the time it's brewed and consumed. In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Christopher Hendon discusses the chemical physics that impact the flavor, extraction, and consistency of brewed coffee. Dr. Hendon talks about improving espresso production with physics, and distinguishing the difference between qualitative and quantitative data. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about Dr. Hendon and find a link to his slides on our website: http://www.scanews.coffee/2017/12/12/sca-lectures-podcast-11-chemical-physics-and-coffee --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#10: Effective Strategies for Green Coffee Buyers Dec 06, 2017

This episode of the SCA Podcast from the 2017 Specialty Coffee Expo features Mark Inman and Rob Stephen, two former coffee roasters/business owners, Past Presidents of the heritage Specialty Coffee Association of America (SCAA), and current green coffee buyers and traders. Mark and Rob bring 25 years of experience to the table as they guide coffee buyers through basic coffee trading terms, describe common buying mistakes, and impart strategies to create a winning coffee buying plan. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#10: Effective Strategies for Green Coffee Buyers Dec 06, 2017

This episode of the SCA Podcast from the 2017 Specialty Coffee Expo features Mark Inman and Rob Stephen, two former coffee roasters/business owners, Past Presidents of the heritage Specialty Coffee Association of America (SCAA), and current green coffee buyers and traders. Mark and Rob bring 25 years of experience to the table as they guide coffee buyers through basic coffee trading terms, describe common buying mistakes, and impart strategies to create a winning coffee buying plan. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#9: Building a Sensory Program Nov 27, 2017

In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Maya Zuniga provides an introduction to sensory science and the role it plays in the coffee industry. Dr. Zuniga explains how sensory analysis was used to build the coffee flavor wheel and lexicon, and how these tools can be used to obtain actionable information in understanding coffee flavor profiles. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter and find links to reports and articles cited on our website: www.scanews.coffee/2017/11/27/sca-lectures-podcast-9-building-sensory-program --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

BONUS: "Fast, Cheap, Good: Pick 2" at Bloom San Francisco Nov 06, 2017

In this bonus episode of the SCA Podcast, Nick Cho moderates a panel on the state of specialty convenience coffee. This talk is one of three presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Did you miss the first two Bloom episodes? Find them at www.scanews.coffee/bloompodcast. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: www.scanews.coffee/2017/11/06/sca-lectures-podcast-bonus-fast-cheap-good-pick-2 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

BONUS: Martha Stoumen at Bloom San Francisco Oct 23, 2017

In this bonus episode of the SCA Podcast, Martha Stoumen provides insights into the natural wine industry. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter on our website: www.scanews.coffee/2017/10/23/sca-lectures-podcast-bonus-martha-stoumen-bloom-san-francisco --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

BONUS: Mokhtar Alkhanshali at Bloom San Francisco Oct 17, 2017

In this bonus episode of the SCA Podcast, Mokhtar Alkhanshali talks about the impact of disease on coffee production and how the coffee plant's past holds the key to its future. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter on our website: http://www.scanews.coffee/2017/10/17/sca-lectures-podcast-bonus-mokhtar-alkhanshali-bloom-san-francisco --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#8: Listen to the Research Oct 09, 2017

The foundation of a successful business is knowledge. What resources are available for specialty coffee businesses to enable better decision making and strategy? Heather Ward explores several different specialty coffee research studies, how they connect with each other, and how they can inform the business manager to increase chances of success. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter and find links to reports and articles cited on our website: www.scanews.coffee/2017/10/09/sca-lectures-podcast-8-listen-to-the-research --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#8: Listen to the Research Oct 09, 2017

The foundation of a successful business is knowledge. What resources are available for specialty coffee businesses to enable better decision making and strategy? Heather Ward explores several different specialty coffee research studies, how they connect with each other, and how they can inform the business manager to increase chances of success. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the presenter and find links to reports and articles cited on our website: www.scanews.coffee/2017/10/09/sca-lectures-podcast-8-listen-to-the-research --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#7: Opening a New Cafe? Oct 02, 2017

Opening a new cafe? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new cafe owners. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/10/02/sca-lectures-podcast-7-opening-a-new-cafe --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#7: Opening a New Cafe? Oct 02, 2017

Opening a new cafe? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new cafe owners. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. Learn more about Expo at www.coffeeexpo.org. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/10/02/sca-lectures-podcast-7-opening-a-new-cafe --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#6: Automation in Roasting Sep 25, 2017

Coffee Roasting companies have important decisions to make regarding the use of automation in the roasting process. Even roasting plants that have implemented automation can struggle with how to evaluate its effectiveness. By automating, does one sacrifice creativity and quality for consistency and efficiency? This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/09/25/sca-lectures-podcast-6-automation-in-roasting --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#6: Automation in Roasting Sep 25, 2017

Coffee Roasting companies have important decisions to make regarding the use of automation in the roasting process. Even roasting plants that have implemented automation can struggle with how to evaluate its effectiveness. By automating, does one sacrifice creativity and quality for consistency and efficiency? This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/09/25/sca-lectures-podcast-6-automation-in-roasting --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#5: Changing Power Structures Aug 28, 2017

Michelle Johnson and Tracy Ging moderate a panel on intersectionality, a term Dr. Kimberlé Crenshaw coined as a cross-section where various forms of oppression exists. Women of color and those who identify outside of the CIS-normative, experience a unique set of challenges that often go unheard. This panel elevates those perspectives while discussing how to remove barriers, build influence, and foster the change needed for greater representation and a more collaborative, compassionate, and creative approach within the coffee industry. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/08/28/sca-lectures-podcast-5-changing-power-structures --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#5: Changing Power Structures Aug 28, 2017

Michelle Johnson and Tracy Ging moderate a panel on intersectionality, a term Dr. Kimberlé Crenshaw coined as a cross-section where various forms of oppression exists. Women of color and those who identify outside of the CIS-normative, experience a unique set of challenges that often go unheard. This panel elevates those perspectives while discussing how to remove barriers, build influence, and foster the change needed for greater representation and a more collaborative, compassionate, and creative approach within the coffee industry. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/08/28/sca-lectures-podcast-5-changing-power-structures --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#4: Trees Are Cool Aug 21, 2017

Jon Ferguson moderates a panel discussion on coffee agroforestry and its nexus with farm productivity, quality, climate change mitigation, and market forces. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/08/21/trees-are-cool-agroforestry-systems-in-coffee --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#4: Trees Are Cool Aug 21, 2017

Jon Ferguson moderates a panel discussion on coffee agroforestry and its nexus with farm productivity, quality, climate change mitigation, and market forces. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. Learn more about the panelists on our website: http://www.scanews.coffee/2017/08/21/trees-are-cool-agroforestry-systems-in-coffee --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#3: Molding All-Star Baristas Aug 14, 2017

Anna Gutierrez outlines a program that specialty coffee business owners and managers can implement to mold #allstarbaristas. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#3: Molding All-Star Baristas Aug 14, 2017

Anna Gutierrez outlines a program that specialty coffee business owners and managers can implement to mold #allstarbaristas. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#2: Pulp Fiction Aug 07, 2017

Lucia Solis and Laurent Berthiot discuss fermentation, a process historically used to remove mucilage from the coffee seed to prevent spoilage during drying, as an opportunity to enhance aroma and improve quality. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#2: Pulp Fiction Aug 07, 2017

Lucia Solis and Laurent Berthiot discuss fermentation, a process historically used to remove mucilage from the coffee seed to prevent spoilage during drying, as an opportunity to enhance aroma and improve quality. This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals. The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#1: Women's Coffee, Part II Jul 27, 2017

The disparities between male and female coffee smallholder farmers have been amply illustrated by research and reports. This is part 2/2 of a talk presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals, where panelists discussed the impact of women’s coffee and other market initiatives for women farmers. The SCA Lectures podcasts series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

#1: Women's Coffee, Part I Jul 26, 2017

The disparities between male and female coffee smallholder farmers have been amply illustrated by research and reports. This is part 1/2 of a talk presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals, where panelists discussed the impact of women’s coffee and other market initiatives for women farmers. The SCA Lectures podcasts series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at www.olamspecialtycoffee.com. --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message

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