DiscoverSpecialty Coffee Association Podcast
Specialty Coffee Association Podcast
Claim Ownership

Specialty Coffee Association Podcast

Author: Specialty Coffee Association

Subscribed: 935Played: 8,914
Share

Description

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.
98 Episodes
Reverse
In today's lecture, recorded at World of Coffee in Berlin, representatives from the SCA Sustainability Center and Board of Directors identify factors that contributed to the wholly unsustainable economic position facing many coffee producers, discuss the limitations of current coffee purchasing practices, and explore actions that industry actors can take to address the crisis in the short term while building a sector that truly benefits the entire value chain in the long term. Full show notes and related links here: https://share.transistor.fm/s/c95cad97
Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, today’s lecturer - Noa Berger - will show how specialty coffee changes and adapts to the culture of the countries in which it is introduced, and exploring what it means for coffee, a global commodity, to become “local.” Full show notes: https://share.transistor.fm/s/1f6556db
This week, the SCA Podcast is taking a quick break while we put the finishing touches on an upcoming lecture series recorded at last year’s World of Coffee event in Berlin. In the meantime, I’d like you to meet Recap. It’s our newest podcast! Every two weeks, Recap offers a brief overview of recent coffee developments in less than five minutes. Find today's full show notes here: https://share.transistor.fm/s/ae7b9b35
Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? Dr. Sara Marquart shares excerpts of her academic research into bitterness during her Ph.D. at TU Munich in Food Chemistry.
In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee.
Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry. This is Part 1.
Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry. This is Part 2.
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 Follow along with Taya and Ryan's slides Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Read more about another study in farmer profitability in Issue 11 of 25 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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full episode transcript on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  Read "Less Strong, More Sweet," a feature by the team at UC Davis on this experiment in Issue 11 of 25 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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News  Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript on SCA News  Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read either a full English or full Spanish transcript of this episode on SCA News  Read more on the subject of farmworker invisibility in "Vision Check" from Issue 10 of 25 Magazine by Andrea Otte Read more about the Aguadas Cooperative in "Learnings from Aguadas," a 25 Magazine Online Exclusive by Andrea Otte Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read more about this research in Issue 8 of 25 Magazine Read a full transcript of this episode on SCA News Listen to other episodes of the SCA Podcast  Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo  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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Read a full transcript of this episode on SCA News Watch the full video Watch all the Re:co 2019 sessions on YouTube Read about our 2019 Speakers 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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Watch Vera's supporting videos: "Consumption in Producing Cities," "Consumer Habits in Mexico," and "Sourcing Coffee"  Read "Drinking Local," an interview with Vera in 25 about her research Watch all the Re:co 2019 sessions on YouTube Read about our 2019 Speakers 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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
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 Watch the full video Watch all the Re:co 2019 sessions on YouTube Read about our 2019 Speakers 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 --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message
loading
Comments (1)

Ekaterina Volskaya

HELLO, can you be so kind to write the the names of the speakers? So it would be easier to find their profiles on FB or Instagram. Thanks very much.

May 14th
Reply
loading
Download from Google Play
Download from App Store