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

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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.

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The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will be presented, which used the WCR Sensory Lexicon in order to elucidate new flavor attributes related to coffees of different strengths and extractions. The experiment evaluated a single origin coffee roasted to three different development times in order to assess the importance of roast on the flavor at different strengths and extractions. The position of the coffees on the brewing control chart was modified by using a programmable batch brewer. A descriptive analysis panel was used to capture the sensory profile of these coffees. The results presented will be used to update the descriptive zones of the new brewing control chart.

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. 

Scott received his Master of Science in Viticulture and Enology and Ph.D. in Agricultural and Environmental Chemistry from the University of California, Davis. His graduate research focused on evaluating the sensory and chemical changes in wine as a result of specific enological practices. At the time of the recording, Scott worked at the UC Davis Coffee Center as a Postdoctoral Scholar. His project applies quantitative sensory methods to capture the sensory profile of brewed coffee.


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
• See examples of the Lockhart Brewing Control Chart 
• 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
3:20 The methodology and results of Scott Frost’s experiments
36:15 Audience questions
41:15 Outro

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

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There are big questions facing specialty coffee sellers and buyers. According to numerous studies in different coffee-producing countries, prices paid for green specialty coffees often don’t cover the full cost of production, let alone support thriving livelihoods for farmers and their families. Moreover, unless price discovery moves beyond commodity price references, younger farmers cannot expect these prices to evolve in ways that make them excited about remaining in the industry. As such, more and more farms will struggle to find a next generation to take over. This makes buyers increasingly concerned about future supplies of the different coffees that are needed to push the industry forward. 
Today, with help from presenter Chad Trewick, you’ll learn about the inception of and future plans for the Specialty Coffee Transaction Guide, a project housed at Emory University in Atlanta, Georgia. The Guide uses donated contract information about industry pricing behaviors that are anonymized and aggregated to create tables to serve as a guide to help both sellers (producers) and buyers (exporters, importers, roasters) land on pricing that does not rely on the volatile commodity price as a baseline. Leaders creating the guide propose that Specialty coffees are deserving of their own pricing scale and present current industry purchasing behaviors as the basis for that scale. The team responsible for the Guide has plans to expand the pool of data donors to ensure more global representation and to formalize the tool over the next years introducing governance, an advisory board, and securing funding to support its work. Come learn about this exciting new tool for the Specialty Coffee industry.

Related Links: 

• Learn more about the coffee price crisis
• Learn more about the Specialty Coffee Transaction Guide

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:

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Owning and operating a coffee business is a sexy idea, but many operators are too bogged down working "in" their business instead of working "on" their business. In this lecture, recorded at the 2018 Specialty Coffee Expo in Seattle, Andrew Gough tells us his business story using real data and shares a simple tool for monitoring your business markers.

Andrew Gough founded Wichita-based Reverie Roasters in 2013 after spending nearly a decade in the financial services industry. Two years after opening his coffee roaster/retailer, Andrew joined his team full-time and Reverie Coffee Roasters has grown into an award-winning company, determined to solve the struggles of our city through community engagement and by promoting civic pride.

Related Links
- Read the full transcript on SCA News: https://scanews.coffee/podcast/39/coffee-is-a-business-whether-you-like-it-or-not-andrew-gough-sca-lectures-2018/
- Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents:
0:00 Introduction
1:30 Andy Gough’s introduction - we need to have a talk about making money
4:45 Andy Gough’s personal story and how he started Reverie Coffee Roasters
7:45 Being honest with yourself about whether financials are your strong suit and bring in help
15:00 The importance of having conversations with your employees about financial sustainability
18:00 The story of Reverie Coffee Roasters’s business as told through financial numbers
33:15 How to embed your business' financial performance in discussions at all levels
40:00 Audience questions
1:10:30 Outro

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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.

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As a barista or production roaster, it’s hard to make a living in the specialty coffee industry. Some of our industry’s brightest, most passionate, and creative individuals ultimately leave coffee for other higher paying industries even though their true passion lies in coffee. This is a shame as these people are the representatives of our industry - they are the direct connection to the consumer and are the keeper of our quality standards.

In order to progress our industry and grow a truly sustainable specialty coffee presence, these people need to be provided for, given a career path, and paid in a manner that’s competitive with other professional industries. The key to being able to provide these opportunities lies with the company owners. The age-old question Charles Jack asks in today’s episode is this: Can you run a profitable business and still have enough money in the tank to provide a living wage for your employees?

Related Links
- Read the full transcript on SCA News: https://scanews.coffee/podcast/44/creating-sustainable-careers-in-specialty-coffee-charles-jack-sca-2018-lectures/
- Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents
0:00 Introduction
2:15 Introduction to Cat & Cloud and the issue around sustainable careers
8:15 Why it’s difficult for the coffee industry to offer more sustainable careers.
11:15 What is a sustainable career? Affording a house, offering a sustainable income, offering challenge and growth opportunities and employee ownership.
16:15 How does an owner create a business that can offer sustainable careers?
23:00 An explanation of the financial metrics on which Cat & Cloud bases its business model
37:30 How to build out a growth plan - profit-sharing, employee benefits, giving employees ownership of the company
53:50 Audience questions
1:15:45 Outro

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Today, we’re very happy to present the first episode of “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.

How does a living thing get to be the way it is? How does a coffee come to taste the way it tastes? How does the plant's blueprint for what's possible—its genetics—interact with complex and changing environments to produce flavor in the cup? In today’s episode, Hanna Neuschwander, Director of Communications at World Coffee Research, describes a major global trial underway designed to help us understand how coffee genetics interact with the environment, and a new study that will let us see how these things impact coffee flavor and chemistry.

You'll also hear an exciting announcement by SCA's Chief Research Officer, Peter Guiliano, which ties into the big question this episode explores: How can we harness scientific understanding to “make coffee better” and open up new avenues for farmer profitability?

Special Thanks to Toddy
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.

Related Links
- Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/54/reco-podcast-hanna-neuschwander-on-unlocking-coffees-flavor-code-s5-ep-1/
- Watch the full Re:co video on YouTube: https://youtu.be/XDeqekdV6-A
- Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents 
0:00 Introduction

Peter Giuliano Introduces the Coffee Science Foundation

3:00 The story of how scientific research in mushrooms and communication with the mushroom industry led to increased demand for mushrooms
9:00 Why the specialty coffee industry needs the Coffee Science Foundation
12:00 How the Coffee Science Foundation will function and what it needs from the specialty coffee industry

Hannah Neuschwander on Coffee Flavor

15:45 An explanation of Genetics-by-Environment Interaction (GEI): How the genetic potential of a coffee bean is expressed in its environment and why it matters
21:30 How does GEI interaction affect cup quality?
26:50 Explaining the global GEI trial to get this data
31:30 How the trial will measure flavor differences by measuring volatile organic compounds and by using WCR’s sensory lexicon
34:15 How this trial and the academic research will be coordinated across the world
39:00 Outro

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Today, we're excited to release the first episode from “The State and Future of the Business of Coffee”, a session at Re:co Symposium last April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future. 

Led by Nicholas Cho, a panel of Tracy Ging, Josh Owen,  Teresa von Fuchs, and Dan McCloskey took the stage to debate and discuss an important question: are we in a specialty coffee roaster bubble?

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.

Related Links
- Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/36/reco-podcast-the-state-and-future-of-the-business-of-coffee-s6-e1/
- Watch the full Re:co video on YouTube: https://youtu.be/NqB712ymjZM
- Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Episode Table of Contents
0:00 Introduction
3:00 Opening remarks by Nicholas Cho
8:30 Panelists thoughts on what do we mean when we say “specialty coffee bubble?”
16:15 Is passion driving people starting to start businesses? And discussion around the viability of the specialty wholesale roasting model.
21:30 A discussion on the opportunities for differentiation in the specialty coffee retail market.
28:15 Discussions on whether specialty coffee is in a bubble in the first place.
34:00 A discussion on whether the future of specialty coffee is becoming more like restaurant businesses.
42:00 Outro

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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.olamsp

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With producers facing issues of climate change, migration of the younger generations to urban areas, and fluctuating coffee prices, it has become increasingly difficult for smallholder farmers to be successful and sustainable. It’s been 17 years since the last coffee crisis, and since then the industry has largely failed in making sustainable coffee a reality. Coffee prices are near record lows, overproduction and deforestation are continuing at a rapid pace, natural resources are being depleted, and youth are losing interest in coffee. The current prospects for farmers and youth are therefore limited. Key sector stakeholders hold the power, but what is needed are the insights, experiences on successes and failures, and know-how to tackle these issues and bring focus to the farmers. For farmers, family is important; they strive for improved livelihoods through access to markets, valuable trainings, stable organizational structures, and a level playing field. 
Here, a panel discussion featuring Jörn Severloh, Christopher Mujabi, Karina Orellana, Sara Morrocchi, and Kathrine Löfberg brings together coffee industry leaders and farmers to discuss these critical issues to find common understandings and a path forward. By developing innovative partnerships that cater for social and environmental values, these issues can be addressed, creating opportunities for all stakeholders alike to establish a more sustainable coffee industry.

Related Links: 

• Learn more about the coffee price crisis 
• Join us for a new open discussion series, "United in Sustainability"

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

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World Coffee Research (WCR) and Counter Culture have both independently been working on better more up-to-date reference guides on the coffee varieties and research that has been done, and currently being done, in Ethiopia and East Africa. Counter Culture will present on their newly published material, that for the first time consolidates over 50 in-depth descriptions on the varieties of Ethiopia. In this episode, WCR presents on their newly published African Variety Intelligence Report outlining the varieties and research of coffees from Kenya and other East African countries. This unique collaboration hopes to be for people a much needed missing puzzle piece of information, on some of the most beloved and misunderstood origins in the world.

Join moderator Hanna Neuschwander (WCR) as she leads a panel of Dr. Benoît Bertrand (CIRAD), Christophe Montagnon (WCR), Getu Bekele Gedefa (Counter Culture Coffee), Jeff Koehler, and Timothy Hill (Counter Culture Coffee) in this fascinating discussion!

Related Links
- Read the full transcript on SCA News: https://scanews.coffee/podcast/49/beyond-heirlooms-hybrids-breaking-down-the-coffees-of-ethiopia-east-africa-expo-lectures-2018/
- Listen to other episodes of the SCA Podcast: https://scanews.coffee/category/podcasts/sca-lectures-podcast/
- Learn more about the upcoming 2019 Lecture Series: https://coffeeexpo.org/lectures

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents
0:00 Introduction
2:00 Introduction to the topic and the panelists
6:00 Jeff Koehler, author of Where Wild Coffee Grows, on the story of Arabica coffee in Ethiopia’s forests
12:15 Benoît Georges Bertrand on what is a variety, especially in the context of Ethiopian coffee
20:00 Getu Bekele on what Ethiopian coffee growing looks like today
30:45 Timothy Hill on how he navigates the genetic complexity of Ethiopia’s coffees as a green buyer
35:00 Christophe Montagnon on the variety landscape across Africa generally
46:45 Benoît Georges Bertrand on what global breeding work is taking place using coffee trees from Ethiopia
53:00 Timothy Hill on how he, as a green buyer, buys and markets coffees
55:45 Where are we now in understanding coffee’s genetic varieties and what we can look forward to in the future?
Audience Questions
1:07:40 If a farmer has two stable populations of a particular variety and are close enough to each other to cross, will these varieties cross genetically by themselves naturally?
1:12:00 How confident are we that there are different varieties of coffees in different Ethiopian coffee forests?
1:16:30 How participatory was the Ethiopian government when it came to creating the books on Ethiopian coffee varieties
1:18:20 Outro

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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/.

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In his opening remarks at this year’s Re:co Symposium, Executive Director Emeritus Ric Rhinehart set the stage for two days of learning, collaborating, and acting to address the coffee price crisis with his “dire warning speech.” This talk has been a fixture at the event for the past ten years. Unfortunately, many of the things Ric has brought to our attention in the past are now happening and - to make matters worse - many of the systemic problems we face (climate change, market consolidation) haven’t gone away yet, either.

But there is hope! As he works through all of the challenges facing our industry, Ric also begins to introduce some of the individuals and ideas that took to the stage at Re:co this past April and that you'll hear in the coming weeks.

Special Thanks to Toddy
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.

Related Links
- Find a full transcript of this episode on SCA News: www.scanews.coffee/podcast/56/reco-podcast-ric-rhinehart-on-coffee-in-crisis-a-call-and-response-s1-ep-1/
- Watch the full Re:co video on YouTube: https://youtu.be/uwDkW9RhoO0
- Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2019 Re:co speakers: https://www.recosymposium.org/2019/speakers

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents
0:00 Introduction
2:20 The coffee price is prone by severe booms and busts driven by misaligned fundamentals
10:00 Coffee is in a bust crisis today
14:40 Climate change is real and getting worse, production has consolidated in Brazil and Vietnam (partly because they are so efficient) and there is now an oversupply of coffee
25:10 Specialty coffee is a quality, differentiated product that can garner a premium to help producers out of this boom and bust cycle
Suggestions for what coffee buyers can do to help
32:00 Changing the conversation between buyers and producers from a buyer-driven monologue to an equal dialogue.
36:00 Roasters switching from a Buyers Option Fixed Contract to a Sellers Option Fixed Contract
37:30 Align price and value
38:30 Baby boomers are leaving the coffee-drinking market; Millennials are becoming the majority and have a wider set of values to which roasters need to cater
40:30 What the SCA is doing to confront the problem of low prices
43:00 Outro

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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

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Today, we’re very happy to present the third and final episode of “The State and Future of the Business of Coffee,” a session recorded at Re:co Symposium this past April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future. If you haven’t listened to episodes #36 and #37, we strongly recommend going back to listen to it before you continue with this episode.

In this final panel of the 2018 Re:co Symposium in April, Nick Cho asks the question: how do we respond to the challenges that were identified during Re:co this year? To find some possible answers, he leads a discussion between three founders of solutions-oriented businesses (Isabella Raposeiras, Roaster, Founder, and Owner of Coffee Lab; Ian Williams, Owner of Deadstock Coffee; Pamela Chng, Founder of Bettr Barista) as they explore the approaches they’re using to push specialty coffee forward.  

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.

Related Links
- Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/38/reco-podcast-the-state-and-future-of-the-business-of-coffee-s6-e3/
- Watch the full Re:co video on YouTube: https://youtu.be/rhJSNSpYShE
- Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg
- Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks

Subscribe to this podcast on your favorite app:
- iTunes: www.apple.co/2sXdmSj
- Stitcher: www.bit.ly/2JBJOk8
- Pocket Casts: www.bit.ly/2JBowTT
- RadioPublic: www.bit.ly/2JCfeGY

Table of Contents
0:00 Introduction
2:30 Where is specialty coffee today in the eyes of the average consumer compared to eight years ago?
9:30 Ian Williams, owner of Deadstock Coffee in Portland, on creating a unique space merging sneakers, coffee, and a welcoming space for people of color
20:45 Pamela Chng, owner of Bettr Barista in Singapore, on creating a coffee business that gives opportunities to marginalized individuals
32:00 Isabela Raposeiras, founder of Coffee Lab in Brazil, on creating a coffee space that is welcoming to all levels of coffee drinker and sourcing exclusively Brazilian coffees
42:45 Discussion on ideas for innovating in the hospitality space
55:30 Outro

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This week, we're taking a break from the 2019 World of Coffee lecture series to share Recap's fifth episode. The Recap podcast offers a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association. 
Now a pandemic, the COVID-19 outbreak continues to have a devastating impact on the coffee industry. Around the world, coffee shops, roaster/retailers, and factories have been greatly impacted by government-mandated closures to mitigate the virus’ spread. As the situation continues to rapidly evolve, we are still waiting to understand the full impact of the pandemic on global supply chains and we watch with great concern as the virus is now appearing in coffee-growing countries. Many businesses are being forced to close their doors or operate in a limited capacity, highlighting the precarious position of service labor across our industry. This is an unprecedented situation for all of us, but we are heartened by the way communities are coming together to support each other and to make their voices heard. Over the coming weeks, the SCA will work to aggregate and amplify these community responses to this crisis. 
Significantly attended trade shows and specialty coffee community events have taken steps to postpone their events. The SCA recently announced the postponement of World of Coffee Warsaw, including the Warsaw World Coffee Championships, and the Melbourne World Coffee Championships in Australia. Re:co Symposium and the Specialty Coffee Expo, scheduled to take place in Portland, Oregon, US this April, are still pending postponement. Contradictory directions from the US federal and Oregon state government have left the SCA and the business partners who make these events possible every year in legal limbo. For a full statement, the most recent update, resources, and answers to frequently asked questions, please visit sca.coffee/covid19. The SCA will continue to update this page and its FAQ as the situation evolves and we receive new questions. 
Amidst our collective efforts to mitigate the spread of the virus’ and its impact on communities around the world, companies and organizations are continuing important work on the sustainability of the coffee supply chain. On March 13, World Coffee Research released a study confirming that Arabica coffee--the main species that millions of people around the world consume daily--is the least genetically diverse major crop species in the world. The study confirms that Coffea arabica likely originated from a single plant between 10,000 and 20,000 years ago, providing clear, definitive evidence that Arabica’s genetic diversity is even lower than previously thought. The results also confirm that recent approaches in coffee breeding programs worldwide, which look to related species in the Coffea family, are the best way to introduce the genetic diversity required to meet the challenges ahead. 
The government of Colombia will invest nearly $64 million in a newly-launched coffee stabilization fund. The fund will be used to fill the gap between the C market price and the cost of production by allowing growers to lock in a predetermined market price up to a year in advance of their harvest. According to Colombia’s Finance Minister Alberto Carrasquilla, this will allow farmers to focus on growing the best coffee possible without worrying about price fluctuations. 
Folgers, the leading brand of regular ground coffee in the US, has adopted blockchain technology into its 1850 Coffee brand. Packaged with a QR code, consumers will be able to research and track the coffee in each canister by scanning the code into the “Thank My Farmer” app, a collaboration between tech-giant IBM and start-up Farmer Connect. The app is not the first to offer solutions to connect coffee producers with others in the supply chain: iFinca and Just Coffee Co. also use blockchain technology to help consumers trace their coffee’s journey. Folger’s adoption of Farmer Connect is a striking example of large industry players adopting a level of traceability previously broadly associated with the smaller scale of specialty coffee.
If you want to dive deeper into anything you heard today, check out the links in the description of this episode. Recap will be back in two weeks’ time. Thanks for listening. 
Relevant Links: 

• Updates on COVID-19 and SCA Events
• Specialty Coffee Community COVID-19 Resource Database 
• World Coffee Research Study on the Genetic Diversity of Arabica 
• Colombia invests in a newly-launched coffee stabilization fund
• Folgers adopts blockchain technology