Warning: preg_match(): Unknown modifier '2' in /home/httpd/scaaevent.org/index.php on line 125 Warning: preg_match(): Unknown modifier 'T' in /home/httpd/scaaevent.org/index.php on line 125 The SCAA Event | Skill Building Workshops and Lectures


Taking place at the LECTURES CAMPUS located at The Conference Center (TCC) across from the Washington State Convention Center (WSCC).

  • All Friday Saturday Sunday
  • Friday
  •  

    4/10/15 - Discovering Specialty Robusta: A Global View Of The Ongoing Quality Movement With The Infamous Coffee Species



    • Location: TCC Room 101
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • There has been a recent quality push in the robusta world, led by quality-driven coffee growers and the launch of the R Certification to recognize fine robusta coffee. Robusta?in particular the relatively mild Brazil-grown type known as Conilon?is edging further into the specialty coffee discussion, and this panel will gather roasters, growers, and others from the supply chain to discuss the state of "fine robusta" and Conilon.
    • Presenter 1: Henry Ngabirano
      Uganda Coffee Development Authority
    • Presenter 2: Nishant Gurjer
      Kaapi Royale & Sethuraman Estate
    • Presenter 3: David Griswold
      Sustainable Harvest Coffee Importers
    • Presenter 4: Craig Dickson
      Veneziano Coffee Roasters
    • Presenter 5: Arthur Fiorott
      Safra Agronegócio
  •  

    4/10/15 - How To Mitigate Coffee Price Volatility: A Case Study



    • Location: TCC- Room 204
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • Coffee prices are constantly in flux, but why is there so much volatility? In short, the interaction between buyers and sellers and their expectations, form the basis of price discovery in the global Coffee market. This discussion will lay emphasis on the elevated levels of coffee price volatility, and the fundamental as well as external factors that influence the price of our beloved beverage. The case study will also highlight concepts and financial tools that can be implemented to mitigate the risk of "not knowing" when to buy or sell.
    • Presenter 1: Julio Sera
      INTL FC Stone, LLC.
  •  

    4/10/15 - Sustainability In Practice: How Sustainability Professionals In Specialty Turn Good Ideas Into Better Business Practices



    • Location: TCC- Room 303
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • This panel discussion will feature insights from 3-5 leading sustainability thinkers and practitioners in specialty coffee about the ways that all the good ideas out there for making the coffee trade more sustainable get identified, developed, tested, refined and ultimately adopted as better business practices.

      The panel will start with a general discussion of sustainability itself? How do each of the participating companies define it and what are the common elements of that definition??and move into the specifics of how specialty leaders innovate to make the trade more sustainable.

      The panel will further explore specific initiatives undertaken by each of the companies represented and will address the environmental, social and economic impacts of their business models, as well as innovations around supply chain and price transparency, the role certifications play as part of a broader sustainability commitment in each company, and company-specific sourcing codes. As part of this discussion, the panel will focus on the locus of sustainability investment in each company and the degree to which investments to improve social, economic and environmental impacts through the supply chain are part of the companies' respective business models and cost structures, or whether they represent "one-off" philanthropic donations.
    • Presenter 1: Kim Elena Ionescu
      Counter Culture Coffee
    • Presenter 2: Tracy Ging
      S&D Coffee and Tea
    • Presenter 3: Michael Sheridan
      Catholic Relief Services
    • Presenter 4: Kelly Goodejohn
      Starbucks Coffee
    • Presenter 5: Sarah Beaubien
      Farmer Brothers Co.
    • Presenter 6: Shauna Alexander Mohr
      Volcafe
  •  

    4/10/15 - The Art And Science Of Roasting



    • Location: TCC- Room 304
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • This presentation is about the art and science of roasting with special emphasis on roast process parameters, cup quality, sensory results, profile roasting and the heat transfer within the roaster to the coffee. We will also focus on how various roaster designs integrate heat transfer concepts to achieve the desired roast results.
    • Presenter 1: Karl Schmidt
      Probat Inc.
  •  

    4/10/15 - The Science Behind A Cup Of Coffee



    • Location: TCC- Room 301
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • This lecture will present an overview of technolgies and procedures used in coffee processing, drying and storage. Specifically the following will be discussed: a summary of recent studies on coffee quality including interaction between genotype, environment and processing; drying parameters related to coffee quality and techniques for prolonging the shelf-life of specialty coffee.
    • Presenter 1: Flavio Borem
      Federal University of Lavras
  •  

    4/10/15 - The Situation Of Farmworkers In Coffee - Challenges And Opportunities For The Specialty Coffee Industry



    • Location: TCC- Room 305
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • Farmworkers perform most of the manual labor done on medium-sized and large coffee farms around the world. During harvest, they pick most of the world's coffee (including working in many smallholder farms), meaning they play an important role in ensuring coffee quality. Yet farmworkers are arguably the most vulnerable actors in the coffee chain, and we understand relatively little about the unique challenges they face. Unlike smallholder farmers, who own their own land and are the focus of many sustainability initiative, farmworkers do not own their own land and are not traditionally included in many industry sustainability efforts. Better understanding of farmworker issues and more effective engagement in sustainability initiatives could lead to empowerment of vulnerable stakeholders in the specialty coffee chain and create value for the industry by increasing coffee quality and making supply more sustainable.

      This panel builds on the 2014 panel on farmwokers' issues presented at the SCAA expo. The panel will center on the most common challenges facing coffee farmworkers and potential opportunities for more sustainable supply chains that include the needs of the millions of coffee pickers and other farmworkers in coffee.
    • Presenter 1: Erik Nicholson
      United Farm Workers
    • Presenter 2: Miguel Zamora
      UTZ Certified
    • Presenter 3: Wilbert Flinterman
      Fairtrade International
    • Presenter 4: Marlene Gonzalez
      La Revancha Farm
  •  

    4/10/15 - Unveiling Ethiopian Coffee



    • Location: TCC- Room 302
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • Government officials and major coffee leaders will update audience on new initiatives & major developments in Ethiopian Coffee sector. Sub-topics include, Ethiopian Government coffee development strategy, new efforts from the Ethiopia Commodity Exchange (ECX) and investment opportunities in coffee sector. Learn more about Ethiopian coffee industry in this interactive panel of institution leaders.
    • Presenter 1: Solomon Edossa
      ACDI/VOCA Contractor (Former Ethiopia Commodity Exchange CIO)
    • Presenter 2: Jemal Ahmed Abdu
      Horizon Plantations PLC
    • Presenter 3: Abdullah Bagersh
      S.A. BAGERSH plc, Ethiopia
    • Presenter 4: Assefa Mulugeta
      Federal Ministry of Trade- Ethiopia
  •  

    4/10/15 - Coffee Quality- What Is It And How Do We Measure It



    • Location: TCC Room 305
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • Coffee cup quality is the arguably the most important aspect of coffee to pay attention to. This lecture will explore how we can approach quality, both subjectively and objectively, and how the coffee industry makes use of these approaches. The process of cupping will be explored to elucidate various rituals and practices that help make it the standard tool for coffee quality assessment.
    • Presenter 1: Shawn Steiman, PhD
      Daylight Mind Coffee Company
  •  

    4/10/15 - Don't Be Left Out In the Cold- A Primer on Cold Brew and Food Safety Regulations



    • Location: TCC- Room 101
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • The popularity of cold brew coffee has led many coffee roasters and cafes to package their product. We will discuss food safety regulations with respect to brewing, packaging and distribution. We will also discuss product labeling and shelf life.
    • Presenter 1: Allen Leibowitz
      Espresso Lab
    • Presenter 2: Lorenzo Perkins
      Cuvee Coffee
    • Presenter 3: Panel of cold brew producers
      TBA
  •  

    4/10/15 - Effective Strategies For New Green Coffee Buyers



    • Location: TCC- Room 301
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • In this presentation, two former roasters turned green coffee traders will discuss key strategies and behaviors that are common to effective and successful coffee buyers. This lecture is geared towards people who are new to coffee buying or those who wish to explore new strategies to help in their current position.
    • Presenter 1: Rob Stephen
      Olam Specialty Coffee
    • Presenter 2: Mark Inman
      Olam Specialty Coffee
  •  

    4/10/15 - Evolving the Model: Cafe Concepts from Forward Thinking Retailers, Part 2



    • Location: TCC- Room 303
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • In a world where new cafes open every day, and the popularity of specialty coffee grows, it's becoming harder and harder to differentiate your business, product, and experience. This session is meant to give ideas, and inspiration, to café owners who are struggling to think outside of the box and to celebrate the idea of moving away from the typical café model and explore what else might be out there. In 2014, we began this discussion amongst some of the top creative coffee retailers in the United States. Join us again in 2015, where our discussion will focus on coffee bar service styles and execution, targeting specific audiences, and how coffee retail will continue to evolve.
    • Presenter 1: Stephen Morrissey
      Intelligentsia Coffee
    • Presenter 2: Chelsey Walker-Watson
      Slate Coffee Roasters
    • Presenter 3: Ryan Willbur
      La Marzocco
    • Presenter 4: Michael Phillips
      Blue Bottle Coffee Roasters
    • Presenter 5: Samuel Lewontin
      Everyman Espresso
    • Presenter 6: Charles Babinski
      G&B Coffee and Go Get Em Tiger
  •  

    4/10/15 - Measuring Sustainability



    • Location: TCC- Room 202
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • Sustainability is becoming more and more an expectation of doing business, so it's important that SCAA members are well versed in how to build sustainable organizations. There are many available tools and paths you can use to grow your sustainability footprint within your organization - but which ones are right for you? In this session, you'll hear from companies and organizations presenting a variety of models you can take and adapt to your journey of developing an environmental and social baseline. This lecture is tailored to address best practices for roasters."
    • Presenter 1: Karen Cebreros
      Track What Counts
    • Presenter 2: Michael Boyd
      Boyd Coffee Company
    • Presenter 3: Mark Stell
      Porland Roasting
    • Presenter 4: James Barsimantov
      SupplyShift
  •  

    4/10/15 - Understanding Payments For Environmental Services (Pes) As Value Creators And Brand Differentiators.



    • Location: TCC- Room 302
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • This presentation discusses the practical possibilities of estimating the value of Payment for Environmental Services in order to generate additional income for the farmers and their communities; as well as to create value for the coffee produced by these farmers and traded by their organisations. It will showcase practical examples on how PES supports specialty coffee brands to differentiate from their competitors.

      Nowadays, our ecosystems are only validated on the visible and direct, demand driven benefits that they deliver to society. The term PES stands for the true financial validation and rewarding of our ecosystems that are crucial for our survival. The objective of PES is to validate and monetize ecological processes and services that do not seem beneficial in the short term but are important to secure the crucial services for the long term. One current example of a PES is the carbon market.

      However, besides being carbon sinks, ecosystems provide other services. PES aims to validate (and monetize) all services ecosystems provide and are needed to secure these services in the long term. These can be the costs for securing water purification, biodiversity, climate regulation, soil fertility, etc. At present, PES is still in its conceptual phase.
    • Presenter 1: Angel Mario Martinez Garcia
      Progreso
    • Presenter 2: John Steel
      Cafedirect
    • Presenter 3: Kamau Kuria
      CMS
    • Presenter 4: Edmond Muller
      ProClimate
    • Presenter 5: Bambi Semroc
      Conservation International
  •  

    4/10/15 - What Difference Does Variety Make? Perspectives from the Colombia Sensory Trial



    • Location: TCC Room 304
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • Across the world, coffee growers affected by climate change, coffee leaf rust and other production threats are turning with increasing frequency to hybrid cultivars that promise higher yields and stronger resistance to disease and drought. In Colombia, recent estimates suggest that more than 60 percent of the country's coffeelands are planted with Castillo, a new variety released by the research institute Cenicafé in 2005.

      Cenicafé has published research showing Castillo to have comparable cup profile to many of Colombia's traditional coffee varieties, but leading voices in the U.S. specialty coffee industry have continued to question the potential for cup quality of Castillo and other hybrid varieties.

      The Colombia Sensory Trial is a partnership between Catholic Relief Services and World Coffee Research that enlists sensory leaders in specialty coffee to evaluate samples of Castillo and samples of the traditional Caturra variety collected from farms growing both cultivars. By taking samples of both varieties from the same farms, the trial effectively controls for variability in agroecology, husbandry, harvest practices and post-harvest processing, isolating the impacts of genetics on cup quality. The results of the trial will inform decision-making among growers at the farm level, policymakers in Colombia and coffee buyers in the U.S. specialty coffee industry.

      Participants in this discussion will share their perspectives on the process, initial results and the implications for growers, coffee policy and industry.

    • Presenter 1: Michael Sheridan
      Catholic Relief Services
    • Presenter 2: Timothy Schilling
      World Coffee Research
    • Presenter 3: Mark Lundy
      International Center for Tropical Agriculture, CIAT
    • Presenter 4: Luis Samper
      Colombian Coffee Growers Federation
    • Presenter 5: Geoff Watts
      Intelligentsia Coffee
  •  

    4/10/15 - The Power of Story: How Roasters Can Use Storytelling to Connect Their Customers to Origin



    • Location: TCC- Room 202
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 9:00AM - 10:15AM 
    •  
    • Forward-thinking companies in coffee and beyond have repositioned their marketing-and-communications teams to embrace the concept of storytelling as a key communications strategy. In the coffee world, these 'Story Teams' aim to communicate detailed information about coffees in an accessible manner?or story form?to help the message resonate with a greater audience. This panel will discuss consumers' current perception of where coffee comes from and their interest level to learn more. Three roasters and a coffee importer will draw from their experiences to discuss how they use origin stories in their marketing efforts.
    • Presenter 1: Alfonso Carmona
      Sustainable Harvest
    • Presenter 2: Darrin Daniel
      Allegro Coffee Company
    • Presenter 3: Stephen E. Vick
      Blue Bottle Coffee
  •  

    4/10/15 - The Successful Coffee House: 22 Strategies To Build A Relevant and Profitable Business



    • Location: TCC- Room 204
    • Spanish Translation: no
    •  
    • Time(s) on 4/10/15:
      • 10:30AM - 11:45AM 
    •  
    • Based on field research from Los Angeles to Manhattan, this seminar calls out the best practices as well as menu and design trends that are driving success in the rapidly evolving retail specialty coffee business today.
    • Presenter 1: Lon LaFlamme
      Dillanos Coffee Roasters
    • Presenter 2: Ali Ghambari
      Cherry Street Coffee House, LLC
  • Saturday
  •  

    4/11/15 - Barista Guild of America: Past, Present and Future



    • Location: TCC- Room 301
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • This year marks the 10th anniversary of the Barista Guild of America! Join us for a panel discussion with past and present BGA leaders commemorating this occasion. We will take a look at how the barista profession has evolved and stayed the same over the past decade, what challenges we face as baristas, and what we're all looking forward to in the next decade.
    • Presenter 1: Laila Ghambari
      Cherry Street Coffee House
    • Presenter 2: Andy Newbom
      IPCoffees Specialty
    • Presenter 3: Lorenzo Perkins
      Cuvee Coffee
  •  

    4/11/15 - Molding Your Staff Into All-Star Baristas



    • Location: TCC- Room 101
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • Consistency is one of the most important factors attributing to the success of a specialty coffee establishment. With so many training techniques available to business owners and managers, it is imperative that you develop and implement a consistent training program with your entire staff.

      This presentation will walk you through a step-by-step process on how to put that program together, including the basic espresso training, necessary barista testing and optional advanced training techniques. It will also cover the best ways to enforce consistency in proper preparation of espresso-based drinks.
    • Presenter 1: Anna Gutierrez
      Dillanos Coffee Roasters
  •  

    4/11/15 - Building Vibrant Coffee Communities Through Improved Gender Equity



    • Location: TCC- Room 305
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • This presentation will highlight how communities and coffee quality benefit from improved gender equity, underscore the links between gender and other sustainability issues such as productivity, climate, food security, water and health, and provide case studies of a few initiatives that are beginning to demonstrate impact.
    • Presenter 1: Colleen Anunu
      Colleen Anunu Consulting
    • Presenter 2: Kimberly Easson
      Coffee Quality Institute
    • Presenter 3: Samantha Veide
      Mars Drinks
    • Presenter 4: Lydia Mbevi-Nderitu
      ACDI/VOCA
    • Presenter 5: Konrad Brits
      Falcon Coffee
    • Presenter 6: Willington Wamayeye
      Gumutindo Coffee cooperative Enterprise Ltd. Uganda
  •  

    4/11/15 - Coffee And Climate Change: Farmers, NGO's And Industry Perspectives And Strategies For Mitigation



    • Location: TCC- Room 304
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • Climate change has and will have long lasting impacts on coffee farmers and businesses alike. Threats posed by climate change can have significant impacts on farmer livelihoods, coffee quality, supply volumes and sustainability and business efficiency.

      This session will focus on the relationship between climate change and coffee quality, supply and sustainability from the perspective of a smallholder farmer, a coffee business investing in sustainability at origin and two NGO's working with farmers and businesses on climate change issues.

      The panelists will share their experiences in implementing climate-smart interventions in the coffee sector. The discussion will focus on new tools and approaches, including mitigation tools, and adaptation techniques that can reduce climate risks and help to ensure that coffee farming remains a viable option for coffee farmers. Specific topics addressed will include the growing threats farmers face due to climate change, and how farmers are monitoring and adapting to the effects of climate change.
    • Presenter 1: Rick Peyser
      Lutheran World Relief
    • Presenter 2: Aquiles Espinoza
      UCPCO
    • Presenter 3: Jeffrey Hayward
      Rainforest Alliance
    • Presenter 4: Carolyn Barker-Villena
      Lutheran World Relief
    • Presenter 5: Jerome Perez
      Nespresso
  •  

    4/11/15 - Coffee: A Low-Cost Nutraceutical?



    • Location: TCC- Room 204
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • Nutrition has always been considered a key factor for wellbeing. Among basic staple food constituents like sugars, proteins and fats, a few side-nutrients have traditionally been consumed for their alleged benefits to health: such a class of substances can be called a nutraceutical, a portmanteau neologism from nutrition and pharmaceutical.

      While all-purpose nutraceuticals have little or no appeal (just think about cod-liver oil), a few common foods and beverages ingested mainly for pleasure can display a certain amount of healthful properties: could coffee be considered one of these?

    • Presenter 1: Marino Petracco
      illycaffe
  •  

    4/11/15 - Cost to Produce vs. Price - Producers' Narrow Margins



    • Location: TCC- Room 304
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • Much concern among buyers and roasters is directed toward improving the livelihoods of coffee farmers. Many worthy programs emphasize the prices and premiums being paid to farmers. But like all businesses, "price" is only half of the "profitability" equation. We must also understand cost to produce at the farm level. To date, little credible research has been publicized on smallholders' cost to produce.

      That is starting to change and new numbers are now becoming available. Our panel offers updates from those involved in field research on this topic and a forum for sharing what is known and what has yet to be learned on this important topic. Specifically, new reports include:
      1. Research completed by Integrity Research in London, published April 2013, analyzing two years of costs and revenues for farmers in Burundi. Long Miles Coffee supported this research.
      2. On-going work by the Committee on Sustainability Assessment based on data from 17,000 producer surveys from 12 countries.
      3. Catholic Relief Services in collaboration with CIAT has on-going research in Colombia that includes cost to produce data.
    • Presenter 1: Ruth Ann Church
      Artisan Coffee Imports
    • Presenter 2: Mark Lundy
      International Center for Tropical Agriculture, CIAT
    • Presenter 3: Saurin Nanavati
      COSA (Committee on Sustainability Assessment)
    • Presenter 4: Ben Carlson
      Long Miles Coffee
  •  

    4/11/15 - Developing a Business Plan for Your Coffee Business



    • Location: TCC- Room 202
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:00AM 
    •  
    • You can never be too prepared when thinking of starting a retail coffee business. When choosing a concept, developing a menu, finding a location, designing your concept and understanding cost of goods, you will have a much greater chance of success with a well-articulated business plan. We will discuss the importance of developing not only a conceptual business plan, but also how to best understand and account for your start-up expenses and financial projections.
    • Presenter 1: Matt Milletto
      American Barista & Coffee School
  •  

    4/11/15 - Innovating For Sustainability



    • Location: TCC- Room 305
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • Since its very beginnings, the Specialty Coffee industry has concerned itself with issues surrounding the concept of sustainability. The idea of quality coffee now extends beyond the cup to include the environment, economic, social and health concerns as well as gender equality. Our industry was at the forefront of creating conversations about what it means to be a responsible global citizen, leading to innovative work and partnerships between progressive companies and development organizations. As a result, sustainability is not just about the right thing to do, but also the smart thing.

      Today, with the accelerating challenges of climate change, population growth, food insecurity, competition for resources and an aging farming population, our focus on sustainability is translating into efforts to help farmers to become better business partners through initiatives that address financial literacy, strengthening cooperatives and the creation of alternative financing arrangements.

      You'll have the opportunity to meet the Sustainability Award winner, and hear from other organizations engaged in some of the most most innovative work going on in specialty coffee to make our industry more sustainable, and help specialty coffee producers thrive in the face of overwhelming challenges.
    • Presenter 1: Paineto Baluku
      Bukonzo Joint Cooperative Union
    • Presenter 2: John Buchanan
      Conservation International
    • Presenter 3: Rosa Rivas
      Seeds for Progress Foundation
    • Presenter 4: Maria Eugenia Flores Gomez
      Community Agroecology Network
  •  

    4/11/15 - Redefining Ethiopian Specialty Coffee



    • Location: TCC- Room 302
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • Ethiopia-the birthplace of Arabica coffee-is the top coffee producer and exporter in Africa and one of the top ten coffee countries in the world. Due to the country’s varied geography, ample rainfall, fertile soil and ideal temperatures, a multitude of varieties of the Arabica coffee bean exist, and each is identified by distinct characteristics, flavors and aromas. In addition, coffee farmers use both styles of production: sundried and washed. Join this interactive forum & learn more about distinctive characteristics of Ethiopian specialty coffee.
    • Presenter 1: Aman Adinew
      METAD Agricultural Development plc
    • Presenter 2: Mekonen Salla
      Ethiopia Commodity Exchange
  •  

    4/11/15 - Starbucks Journey to 100% Ethically Sourced Coffee



    • Location: TCC- Room 303
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • In 2008, Starbucks set the ambitious goal of making sure that 100% of the coffee they source would be done through a comprehensive model of support for the farmers, communities and environment it came from. With more than 1M people in its supply chain, Starbucks scale presented both an opportunity and challenge – how do you build a framework so that there is access to the tools, information and resources needed to create quality standards that benefit the community of coffee at large as well as the individual farm it comes from?

      In this session, hear from the people doing the work every day – from all aspects of the business from farm to cup as well as Conservation International – and what it takes to deliver on this goal and lessons learned: from Starbucks head of agronomy, working with seven farmer support centers worldwide as well as their farm in Costa Rica, their director of trading who partners with their supply chain to ensure efficacy of the program, the director of ethical sourcing collaborating with Conservation International as well as their vice president of quality making sure that customers have access to a broad portfolio of quality coffee from around the world. All coming together to ensure that we create a better future with farmers for their longevity and that of specialty coffee as a whole.

    • Presenter 1: Andrew Linnemann
      Starbucks Coffee
    • Presenter 2: Kelly Goodejohn
      Starbucks Coffee
    • Presenter 3: Bambi Semroc
      Conservation International
    • Presenter 4: Tim Scharrer
      Starbucks Coffee
    • Presenter 5: Carlos Rodriguez
      Starbucks Coffee
  •  

    4/11/15 - The Chemistry Of Water: Proper Science Versus Propaganda.



    • Location: TCC- Room 204
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 9:00AM - 10:15AM 
    •  
    • Whilst we anticipate that this talk will be equally enlightening and challenging, this lecture is a rare opportunity for us to present the fundamentals of chemistry with aims of provoking application of these concepts to water and its interactions with both organic and inorganic molecules. We will use interactive examples to illustrate these various chemical concepts. Building on these fundamentals, we will apply our knowledge of chemical interactions, and the laws of thermodynamics, to the understand the operational principles of various water filtration units. Furthermore, we demonstrate that the currently accepted standards for assessment of water quality for brewing coffee are fundamentally flawed. We conclude by presenting the culmination of our collaboration, a scientifically sound, and transparent metric that describes how dissolved minerals, at various concentrations, impact the flavour and extent of coffee extraction.
    • Presenter 1: Christopher H. Hendon
      University of Bath
    • Presenter 2: Maxwell Colonna-Dashwood
      Colonna & Small's
  •  

    4/11/15 - Customer Service Fundamentals



    • Location: TCC- Room 101
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • Customer Service, for many people, is as important to them as the products they buy. Having a culture of quality customer service, then, is incredibly important to a cafe's success. This presentation will walk you through the fundamentals of serving people, and offer guidelines for taking your customer experience from great to legendary.
    • Presenter 1: Nathanael May
      Portland Roasting
  •  

    4/11/15 - Economics of Quality and Price: Insights from CoE Auction Data



    • Location: TCC- Room 202
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • How much more will a buyer pay for a one point increase in quality score? Which buyers consistently pay more for high quality scores - North Americans or the Japanese? Come hear the sometimes surprising answers from Adam Wilson of Thrive in Roswell, GA, and Norbert Wilson of Auburn University in Alabama. They have just published (in the June 2014 issue of Agricultural Economics) an important new research paper on the components of coffee price. The research is based on an analysis of 7 years of data from seven countries - all from the Cup of Excellence competitions. The CoE auction data is unique and valuable because it is relatively uniform and consistent across time and across countries. This study is also a welcome departure from the many ?price' studies that focus solely on the price impact of certification programs, such as Fair Trade and Rainforest Alliance. Ruth Ann Church will informally 'interview' the 2 researchers: Adam Wilson and Norbert Wilson, then field audience questions.
    • Presenter 1: Norbert Wilson
      Auburn University
    • Presenter 2: Ruth Ann Church
      Artisan Coffee Imports
    • Presenter 3: Adam Wilson
      Thrive Supply
  •  

    4/11/15 - Opening A New Cafe - Design It Right - Build It Once!



    • Location: TCC- Room 301
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • This power point presentation will explore the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Topics covered include: floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines. The seminar will also examine ways to reduce build-out costs, improve employee efficiency and increase seating capacity. Since 1996, Tom Palm has worked with over 900 clients interested in opening a new café. This is a must see seminar for anyone entering the specialty coffee business.
    • Presenter 1: Tom Palm
      Design & Layout Services
  •  

    4/11/15 - Product Development And Design : A Case Study In Milk Waste



    • Location: TCC- Room 303
    • Spanish Translation: no
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • In engineering and design we use methodologies that help us identify opportunities for new products and ways to improve existing products. This presentation will explore some of these methodologies, and present a case study on how they can be applied in a retail café environment. We will ask the question "What is your product?" to explore a high level overview of the different experiences and interactions a customer has with your company.

      We will also explore how the same product might be doing a different job for different customers. In our case study, we will examine milk waste at Cherry Street Coffee by applying concepts from lean manufacturing. Lean manufacturing is a philosophy that strives for continuous improvement and reduction of waste. We will take a tool from lean called "The 5 Whys" and apply it to understanding the root cause of milk waste. We will explore why metrics are important, and share the data we have collected. Once we understand the problem, we apply some design thinking and techniques from visual manufacturing to make a process change, and measure again to validate our hypothesis.
    • Presenter 1: Laila Ghambari
      Cherry Street Coffee House
    • Presenter 2: Jacob Ellul-Blake
      Pantechnicon Design
  •  

    4/11/15 - So You Want to Own a Coffee Farm? The Promises and Pitfalls of Vertical Integration



    • Location: TCC- Room 302
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/11/15:
      • 10:30AM - 11:45AM 
    •  
    • A coffee roaster from San Francisco buys a coffee farm in Panama and is thrust into learning how to keep delicate coffee seedlings alive at high elevation. A coffee exporter in Columbia opens a third-wave café in Medellin and helps to transform the perception of coffee in one of the world's most important growing countries.

      These are the unlikely ways that specialty coffee enterprises are experimenting with vertical integration. Unlike in the tea and cocoa trades, broad integration in the specialty coffee supply chain is relatively rare. For various reasons, the common wisdom that integration can help companies reduce costs, improve efficiency, and capture more value often isn't borne out in coffee. Instead, for specialty coffee enterprises focused on quality, integration is about control. A farmer who builds his own mill, for example, might gain control over processing techniques, lot separation, or the cleanliness of the processing facilities. A roaster who operates a coffee farm will gain control over contracts and supply, the opportunity to learn and experiment, and create a valuable marketing opportunity.

      But integration is akin to running multiple separate businesses, with each added step contributing complexity and cost. Building the expertise to perform all these functions isn't cheap or easy. In this panel, you'll hear from coffee farmers who have tried, with mixed success, to operate coffee farms in distant countries; and from coffee producers experimenting with operating roasteries and cafes. We'll discuss what worked and what didn't, why buying a coffee farm or starting a roastery are guaranteed to be harder than you expect, and why it might be worth doing anyway.
    • Presenter 1: Hanna Neuschwander
      Author
    • Presenter 2: Pedro Echavarria
      Santa Barbara Estate Coffee
    • Presenter 3: Helen Russell
      Equator Coffees & Teas
    • Presenter 4: Augusto Carneiro
      Nossa Familia Coffee
  • Sunday
  •  

    4/12/15 - Caffeine Scrutiny: A Closer Look At The Heightened Attention On Caffeine



    • Location: TCC- Room 202
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • It is no secret that coffee is one of the major contributors of caffeine to the adult diet. Caffeine occurs naturally in coffee beans, and concentrations in brews vary quite a bit as do consumption habits. Coffee has likely been around since the 10th century; thus, it is safe to say that individuals have been exposed to varying levels of caffeine for a long time. Concerns about caffeine and health have been chronicled over the last century, and many major questions were addressed in the 1980s. Interestingly and likely related to the advent of energy drinks, attention from various groups has increased gradually over the past two decades. Specifically, in the last few years, stakeholders have increased pressure on authoritative agencies to identify a safe level of caffeine. This talk will review the scrutiny of caffeine that has unfolded, including insight into who’s applying the pressure, what they are seeking, and how various agencies are responding. These and related issues will be illustrated in comments about the events related to the FDA’s announced investigation of caffeine, a 2013 IOM workshop on caffeine safety, a newly released health assessment of caffeine from the European Food Safety Authority, and the Dietary Guidelines Advisory Committee’s recommendations for the Dietary Guidelines for Americans 2015. This year is shaping up to be a year of great focus on caffeine – any manufacturer of coffee should be alert to these topics and the possible implications for the coffee world as the scrutiny is likely to continue.
    • Presenter 1: James Coughlin
      Coughlin & Associates
  •  

    4/12/15 - Coffee Is Home Theater, Not Wine!



    • Location: TCC- Room 305
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • Although the markets are similar, Coffee is not wine. Wine is finished in the bottle. It only needs a clean glass. Coffee is more like Home Theater. The best Blu-ray discs look and sound great only when you have a great home theater system and it's properly set up. Coffee (the hobby) is truly balanced when the passion for great beans, great roasts, freshness and brewing is reached. Creating a great cup of Coffee is a culinary art, where you create a finished product. Education is necessary.

      Consumer and growers need to form a strong Farmstand Effect that is nurtured and supported by the entire industry.Coffee Snobs are killing the passion for coffee. A little discernment is fine, but genuine passion is what causes growth of coffee's market.

      The feedback loop we need to create is based on the relationships between consumers - equipment manufacturers - roasters - software.
      Consumers both follow and lead. Be prepared to listen to them as well as talk to them.
    • Presenter 1: Kevin Sinnott
      CoffeeCompanion.com
    • Presenter 2: Patricia Sinnott
      CoffeeCon, Inc.
  •  

    4/12/15 - FSMA And The Coffee Roaster - What Does It Mean?



    • Location: TCC- Room 101
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. Hear about the background of the act, learn the key facts surrounding it and how it directly effects coffee roasters of all sizes. We will also explore the Global Food Safety Initiative (GFSI), HAACP, GMP's and the like and how they all fit in.
    • Presenter 1: Mike Ebert
      Firedancer Coffee Consultants
  •  

    4/12/15 - How To Mitigate Coffee Price Volatility: A Case Study - GIVEN IN SPANISH



    • Location: TCC- Room 302
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • Coffee prices are constantly in flux, but why is there so much volatility? In short, the interaction between buyers and sellers and their expectations, form the basis of price discovery in the global Coffee market. This discussion will lay emphasis on the elevated levels of coffee price volatility, and the fundamental as well as external factors that influence the price of our beloved beverage. The case study will also highlight concepts and financial tools that can be implemented to mitigate the risk of "not knowing" when to buy or sell.
    • Presenter 1: Julio Sera
      INTL FC Stone, LLC.
  •  

    4/12/15 - Preserving Coffee Flavor With Packaging



    • Location: TCC- Room 204
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • This lecture will take an in-depth and scientific look at coffee flavor preservation. We will cover important environmental factors that influence coffee staling and review key scientific studies on this topic. We will also review different packaging methods, including materials and protective properties.
    • Presenter 1: William Walters
      Pacific Bag, Inc.
  •  

    4/12/15 - The Young and The Restless: Youth, Rural Communities, and the Future of the Coffee Sector



    • Location: TCC- Room 304
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • The youth populations of producing regions represent enormous potential for the future growth of the specialty coffee industry and for sustainable economic development in coffee-growing communities. Conversely, this segment of the population also presents an array of unique challenges that will affect coffee farming for many years to come. Increased access to technology and education, growth in the service and manufacturing sectors in many producing countries, and economic globalization have led to a proliferation of opportunities outside of the farming sector, while several concurrent factors have decreased the likelihood of a prosperous future in rural regions. As a result, many young people are moving to urban centers or migrating to industrialized countries in search of personal prosperity, a higher standard of living, and a better future for their children.

      The panel will offer a broad survey of the issues surrounding youth empowerment, employment and economic opportunities in producer communities, the growing trend of youth outmigration and some potential consequences of these generational changes for the specialty coffee industry. Possible solutions to these same challenges will be drawn from the panelist's own experiences, offering a range of next-steps that could lead to even more resilient coffee communities for the next generation.
    • Presenter 1: Peter Kettler
      Radio Lifeline
    • Presenter 2: Andrew Sargent
      Hanns R. Neumann Foundation North America
    • Presenter 3: Elena Heredero
      Multilateral Investment Fund
  •  

    4/12/15 - How to Land the A+ Retail Location - CANCELLED



    • Location: TCC- Room 301
    • Spanish Translation: no
    •  
    • Time(s) on 4/12/15:
      • 10:30AM - 11:45AM 
    •  
    • Location, Location, Location! It's true that success in retail is highly dependent upon the quality of the space. Learn how to apply both art and science to selecting an A+ location for your retail coffee business, then convince the landlord you are the one deserving of that space, and how to negotiate the most favorable lease.
    • Presenter 1: Don Holly
      Coffee, Coffee, Coffee