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, ... »
View Article2014 Portrait Country: Peru
Whenever people from around the world think about Peru, they think about our rich history and world-famous archeological sites such ... »
View ArticleYou’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 ... »
View ArticleThe 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 ... »
View ArticleA 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 ... »
View ArticleAn 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 ... »
View ArticleCoffeeCon: The Consumer Coffee Event
CoffeeCon is the place to connect with the most engaged, excited coffee consumers. Since the first event in Warrenville, IL ... »
View ArticleEqualizer: 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 ... »
View ArticleWe 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) ... »
View ArticleThe Reason in Roasting
by Christopher Schooley, SCAA / Coffee Shrub Roasters lift, and carry the weight. Roasters wait, and they wait. Production may be ... »
View ArticleA 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 ... »
View ArticleThe 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 ... »
View ArticleCollaboration 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 ... »
View ArticleThe 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 ... »
View ArticleFinding 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 ... »
View ArticleGiving 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 ... »
View ArticleCoffee Talk: Rwanda
By Danny Pinnell, SCAA As we begin gearing up in preparation for The Event in April, planning meetings become more frequent ... »
View ArticleCoffee Talk: Naturals
By Danny Pinnell, SCAA Walking into the conference room for our weekly staff meeting, our fearless “coffee talk” leader ... »
View ArticleCoffee Talk: Gesha
By Danny Pinnell, SCAA Our coffee talk from this week’s staff meeting was a sort of team effort between Peter ... »
View ArticleDiscover 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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