Specialty Coffee Association Podcast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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