Specialty Coffee Association Podcast

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

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

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

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

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

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

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

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

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?

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

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

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

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

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

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