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Specialty Coffee Association Podcast

Specialty Coffee Association Podcast

By Specialty Coffee Association

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A podcast series from the Specialty Coffee Association presenting stories, lectures, and debates from the SCA's global events. The SCA is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Learn more at www.sca.coffee.
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#1: Women's Coffee, Part II

Specialty Coffee Association PodcastJul 27, 2017

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35:48
#83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019

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

Dec 16, 201959:44
#82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019

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

Dec 09, 201943:24
#81 | The Science of Coffee Freshness | Samo Smrke, Expo Lectures 2019

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

Dec 02, 201901:02:44
#80 | The Future of Coffee: Building Long-Distance Relationships in Emerging Origins | Expo Lectures 2019

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

0:00 Introduction
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

Nov 25, 201958:42
#79 | Genetic Improvements of Cup Quality: Latest Developments | Hanna Neuschwander, Expo Lectures 2019

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

Nov 18, 201953:04
#78 | East African Quality Innovation | Expo Lectures 2019

#78 | East African Quality Innovation | Expo Lectures 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

Nov 11, 201956:18
#77 | Attracting and Retaining Farmworkers: Innovations in Colombia | Expo Lectures 2019

#77 | Attracting and Retaining Farmworkers: Innovations in Colombia | Expo Lectures 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
Nov 04, 201959:10
#76 | A Career in Coffee: Why It Can and Should Happen | Expo Lectures 2019

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

Oct 28, 201901:01:29
#75 | Consumer Desire Along Roast Degree: What Do Specialty Coffee Drinkers Actually Want From Us? | Erika Vonie, Expo Lectures 2019

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

Oct 21, 201952:35
#74 | Drip Coffee Brewing and the Coffee Brewing Chart | Bill Ristenpart, Expo Lectures 2019

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

Oct 14, 201901:06:20
#73 | Re:co Podcast - Carlos Brando and Veronica Herlina on Scaling Local Action for Global Sustainability Results (S5, Ep. 3)

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

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

Oct 07, 201941:37
#72 | Re:co Podcast - Vera Espindola Rafael on Markets in Producing Countries (S4, Ep. 2)

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

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 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

Sep 30, 201926:24
#71 | Re:co Podcast - Phyllis Johnson and Keba Konte on Letting Go of Sameness (S4, Ep. 1)

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

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

Sep 23, 201933:40
#70 | Re:co Podcast - Greg Lowe on Financing Resilience (S3, Ep. 5)

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

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?

Sep 16, 201920:49
#CoffeePriceCrisis | An Interview with Vera Espindola Rafael and Peter Kettler
Sep 12, 201901:16:26
#69 | Re:co Podcast - Ellen Jordan Reidy on Quality Foundations for Success (S3, Ep. 4)

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

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 the CQI’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

Sep 09, 201928:12
#68 | Re:co Podcast - Ted Fischer on Coffee and Values (S3, Ep. 3)

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

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

Sep 02, 201922:21
#67 | The Coffee Price Crisis: An Update on the SCA's Initiative
Aug 27, 201901:20:27
#66 | Re:co Podcast - Michelle Johnson on An Exploration of a Sustainable Value Chain (S3, Ep. 2)

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

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
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: youtu.be/PU8a25hDN7
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Aug 23, 201915:22
#65 | Re:co Podcast - Andrea Olivar on The Coffee Barometer (S3, Ep. 1)

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

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
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: youtu.be/ComDtKdczH8
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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.
Aug 19, 201921:48
#64 | Re:co Podcast - David Browning on Using Technology to Help Smallholder Farmers (S2, Ep. 5)

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

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: youtu.be/0XY9R1MqT9Y
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Aug 12, 201924:40
#63 | Re:co Podcast - Danielle Knueppel & Enrique Magaña on Profitability from the Ground Up

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

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: youtu.be/78fdKN78l-0
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Aug 05, 201923:20
#62 | Re:co Podcast - Merling Preza on the Role of Cooperatives(S2, Ep. 3)

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

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
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: youtu.be/2NFMdtIDC0k
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 29, 201920:40
#62 | Re:co Podcast: Merling Preza on the Role of Cooperatives (S2, Ep. 3)(Spanish)

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

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: youtu.be/2NFMdtIDC0k
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 29, 201921:37
#61 | Re:co Podcast - Panel Discussion: Alarms and Leadership Towards Change (S2, Ep. 2)

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

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
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: youtu.be/GhOR0LNSgnU
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 22, 201947:37
#60 | Re:co Podcast - Taya Brown on Supporting Smallholder Entry into the Specialty Market

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

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
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: www.youtube.com/watch?v=iw8HvtQRTMs
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 15, 201921:31
#59 | Re:co Podcast - Dr. Janina Grabs on Overcoming the Single Exit Fallacy (S1, Ep. 4)

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

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
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: www.youtube.com/watch?v=0RUb_SlxuzQ
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 08, 201921:40
#58 | Re:co Podcast - Jeff Glassie on Prices and Antitrust Law: Where’s the Line? (S1, Ep. 3)

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

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
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: youtu.be/CXWJcgLpkVE
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jul 01, 201921:43
#57 | Re:co Podcast - Vanusia Nogueira on The World Coffee Producers Forum

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

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
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: youtu.be/pBA8gb1RKJU
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jun 24, 201920:54
#56 | Re:co Podcast - Ric Rhinehart on Coffee in Crisis: A Call and Response (S1, Ep. 1)

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

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
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: youtu.be/uwDkW9RhoO0
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jun 17, 201943:41
#55 | Re:co Podcast - Peter Roberts on Empowering Specialty Coffee to Look Beyond the “C”

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

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
www.toddycafe.com.

Related Links:
- Read a full transcript on SCA News: www.scanews.coffee/podcast/55/reco-podcast-peter-roberts-on-empowering-specialty-coffee-to-look-beyond-the-c/
- Read more about our 2019 speakers: 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
Jun 10, 201923:57
#54 | Re:co Podcast - Hanna Neuschwander on Unlocking Coffee’s Flavor Code (S5, Ep. 1)

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

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
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: youtu.be/XDeqekdV6-A
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: 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
Jun 03, 201939:44
#53 - A Scientific Approach to Coffee Freshness | Chahan Yeretzian | Expo Lectures 2018

#53 - A Scientific Approach to Coffee Freshness | Chahan Yeretzian | Expo Lectures 2018

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:
scanews.coffee/podcast/53/a-scientific-approach-to-coffee-freshness-chahan-yeretzian-expo-lectures-2018/
- Listen to other episodes of the SCA Podcast: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
May 27, 201901:18:42
#52: Tracking and Tweaking Your Extraction | Dr. Marco Wellinger | Expo Lectures 2018

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

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:
scanews.coffee/podcast/52/tracking-and-tweaking-your-extraction-dr-marco-wellinger-expo-lectures-2018/
- Listen to other episodes of the SCA Podcast: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
May 20, 201951:18
#51: Using Your Coffee Data as Business Intelligence to Deliver Quality, Consistency & Control

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

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:
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: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
May 14, 201949:08
#50: Development from the Bottom-Up | Expo Lectures 2018

#50: Development from the Bottom-Up | Expo Lectures 2018

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:
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: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
May 06, 201901:23:00
#49: Beyond Heirlooms & Hybrids: Breaking Down the Coffees of Ethiopia & East Africa | Expo 2018

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

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:
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: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
Apr 29, 201901:18:47
#48: Managing Conflict and Emotional Labor | Dr. E. Michele Ramsey | Bloom Providence 2018

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

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
Apr 22, 201944:27
#47: How the Coffee Industry Can Make Successful Refugee Resettlement Possible | Expo 2018 Lectures

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

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:
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: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
Apr 15, 201901:11:27
#46: The Potential of Controlled Fermentation Through Yeast Inoculation | Expo Lectures 2018

#46: The Potential of Controlled Fermentation Through Yeast Inoculation | Expo Lectures 2018

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
Apr 08, 201959:37
#45: Education in Specialty Coffee: Engaging or Alienating? |  2018 Expo Lectures

#45: Education in Specialty Coffee: Engaging or Alienating? | 2018 Expo Lectures

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?
Apr 01, 201901:14:52
#44: Creating Sustainable Careers in Specialty Coffee | Charles Jack | SCA 2018 Lectures

#44: Creating Sustainable Careers in Specialty Coffee | Charles Jack | SCA 2018 Lectures

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
Mar 25, 201901:16:10
#43: Mentorship in Specialty Coffee: Students Become the Teachers | SCA Lectures 2018

#43: Mentorship in Specialty Coffee: Students Become the Teachers | SCA Lectures 2018

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
Mar 18, 201901:18:27
#40: Demystifying, Updating & Expanding the Brewing Control Chart | Scott Frost | SCA Lectures 2018

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

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:
scanews.coffee/podcast/40/demystifying-updating-expanding-the-brewing-control-chart-scott-frost-expo-2018-lecture/
- Listen to other episodes of the SCA Podcast: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
Mar 11, 201945:49
#42: The Best Way to Roast for Espresso | Panel Discussion | SCA Lectures 2018

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

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
Mar 11, 201901:13:17
#41: The Challenges of Being a Biological Coffee Farmer | Tim Wendelboe | CoLab: Bucharest

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

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
Mar 04, 201940:54
#39: Coffee is a Business (Whether You Like it or Not) | Andrew Gough | SCA Lectures 2018

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

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:
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: scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: 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
Feb 18, 201901:11:09
#38: Re:co Podcast - The State and Future of The Business of Coffee (S6 E3)

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

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
www.toddycafe.com.

Related Links
- Find a full transcript of this episode on SCA News: 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: youtu.be/rhJSNSpYShE
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2018 Re:co speakers: 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
Feb 11, 201956:07
#37: Re:co Podcast - Janice Anderson on the State and Future of the Business of Coffee

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

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
www.toddycafe.com.

Related Links
- Find a full transcript of this episode on SCA News: 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: youtu.be/ixtyX8_VS5w
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2018 Re:co speakers: 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
Feb 07, 201932:06
#36: Re:co Podcast - The State and Future of the Business of Coffee (S6 E1)

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

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
www.toddycafe.com.

Related Links
- Find a full transcript of this episode on SCA News: 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: youtu.be/NqB712ymjZM
- Watch all the Re:co videos on YouTube: www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2018 Re:co speakers: 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
Feb 04, 201942:47