Specialty Coffee Association Podcast

Latest Episodes:

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

Show notes

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

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