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Importer Perspective | Creating a Common Language of Service

by Joe Marrocco, Café Imports Our consumer base not only seeks out the specialty coffee industry for our delicious offerings, ... »

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2014 Portrait Country: Peru

Whenever people from around the world think about Peru, they think about our rich history and world-famous archeological sites such ... »

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You’re Invited to the 26th Annual Exposition & 6th Annual Symposium: The Event

by Ric Rhinehart, executive director of SCAA Each year it is my task (and my pleasure) to write a note ... »

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The Necessity of Being a Producer-Friendly Coffee Buyer

by Peter Giuliano, Director, SCAA The job of coffee buyer is an amazing one. I mean—the job is to taste ... »

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A Passage from Out of Africa

by Isak Dinesen Coffee-growing is a long job. It does not all come out as you imagine, when, yourself young ... »

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An Interview with Colby Barr of Verve Coffee Roasters

How and when did you begin working in the coffee industry? (What was your first coffee job, or did it ... »

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CoffeeCon: The Consumer Coffee Event

CoffeeCon is the place to connect with the most engaged, excited coffee consumers. Since the first event in Warrenville, IL ... »

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Equalizer: Observations on the Roasting Community

by Ben Angelo, Stumptown Coffee Roasters I think there’s a common hunger for knowledge when discovering and exploring craft roasting. That ... »

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We Are Explorers: A Personal Journey of Roasting Discovery

by Steven Lee, Groundwork Coffee “Anything essential is invisible to the eyes. It’s the time that you spent… that makes …(it) ... »

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The Reason in Roasting

by Christopher Schooley, SCAA / Coffee Shrub Roasters lift, and carry the weight. Roasters wait, and they wait. Production may be ... »

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A Fly on the Wall: The Sociability of Coffee

by Amy Hall, Espresso Elevado It’s a quiet afternoon in Plymouth, Michigan. A young woman strolls into the little coffee ... »

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The Importance of Exercise: Palate Development

by Julie Housh, Intelligentsia Coffee  As coffee professionals, we practice tasting coffee on a regular basis—whether via cupping or dialing in—employing ... »

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Collaboration in Competition: An Interview with U.S. Barista Champion Laila...

The road coffee takes from seed to cup is most often conceptualized as a chain. The beans, or later their ... »

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The Barista: A Stepping-Stone or a Destination?

by Lily Kubota, SCAA When I was hired at SCAA, I had been a barista for over a decade, working ... »

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Finding Connections, Creating Conversations: The Coffee Shop Regular

By Chérmelle D. Edwards, The Coffeetographer Imagine the young morning sun beginning to bloom on the sidewalk, a fall wind ... »

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Giving the People What They Want

By Peter Giuliano, SCAA Baristas have the best job in coffee. They get to experience that magical and important moment ... »

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Coffee Talk: Rwanda

By Danny Pinnell, SCAA As we begin gearing up in preparation for The Event in April, planning meetings become more frequent ... »

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Coffee Talk: Naturals

  By Danny Pinnell, SCAA Walking into the conference room for our weekly staff meeting, our fearless “coffee talk” leader ... »

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Coffee Talk: Gesha

By Danny Pinnell, SCAA Our coffee talk from this week’s staff meeting was a sort of team effort between Peter ... »

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Discover Ethiopia: A Portrait of a Coffee Producing Country

By Christopher Schooley Over the past few years, SCAA staff has been working closely with sponsors and volunteers in order to ... »

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