The Center

In today's episode, I have the amazing opportunity to sit down and chat with the two leading researchers into Stenophylla. Join me in this exciting discussion!

As the seed of a fruit, there is so much that pertains to quality centered around the understanding that this seed is alive. On today’s episode, we are going to dive into these life-sustaining activities as it helps us to understand “past crop coffees.” When you hear the word “past crop coffee” ...what does this mean to you? For some, the sensory descriptors of woody, papery, flat, baggy come to mind. For others it might be the anxiety and stress of balancing out your annual green coffee...

In today's episode, Bavo Vandenbroecke of Sucafina Specialty Europe shares with us his experience in how roasters can navigate the challenges of eCommerce.

In today's episode, Tim Heinze shares with us his recent presentation to students at Vanderbilt University on economic sustainability.

In today's episode, our coffee education manager, Tim Heinze, shares with you about the recent course he attended to finish off 2021. The CQI Q Processing Level 3 course is a unique and one-of-a-kind course that brought together the world's leading voices in coffee. Join us as Tim shares the highlights and dives into concepts like the future coffee farmer of 2050, coffee innovations, and insights about coffee processing shared by Dr. Flavio Borem. Reach out to us at info@thecenter.coffee with...

Recent weeks have seen an explosion of conversations around infused or adulterated coffees. In today's episode, we take a deeper dive into this topic and provide some key considerations as well as offer a definition for infused coffees. We'd love to hear your thoughts on this topic so make sure and drop us a comment in the episode notes or an email at podcast@thecenter.coffee. Keep learning!

The Association for Science and Information on Coffee, or ASIC, annual conference was held virtually from June 28 to July 1 in Montpellier, France. Here at The Center, we strive to make the research and academic work being done in coffee accessible to those who can benefit from it the most. In today’s episode, I want to share with you some of the exciting research that came from this conference, implications for the industry, and add some of my own thoughts in the mix.

Join me today to take a look into the current research and excitement around Coffea Stenophylla

In today's episode, we jump outside of Brazil and look at how the recent events impact producers, roasters, and more in other regions of the world. How do price spikes impact producers in Colombia or East Africa? Join the conversation on today's episode!

In today's episode, we take a look at current research on the potato defect, how roasters can manage it, and what's the future outlook for coffees impacted by this defect. Join us!

Here at The Center we believe education should be accessible to all and tailored to individual needs. This podcast is going to take you on a journey around the world of coffee. We will learn about new technologies and trends, interview coffee professionals across the world, and seek to guide you in your desire to increase knowledge about our great industry.