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



  • All Friday Saturday Sunday
  • Friday
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    4/25/14 - Plant Pathogen Biology: Rust and Beetles and Borers, Oh My!



    • Location: 211
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • This lecture will explore the biology and ecology of numerous coffee pathogens and pests, with specific emphasis on how they damage coffee, their life cycles, and the consequences that result from their activities. Join the SCAA Coffee Science Manager for a tour around the world to learn about these important biological foes of coffee farmers, with a special focus on coffee rust. Understanding these biological challenges at origin will help us all understand and better value our specialty coffee. This lecture will be oriented towards the coffee importer/buying audience, but will be relevant to all.
    • Presenter 1: Emma Bladyka, Coffee Science Manager, SCAA
      Emma Bladyka is the Science Manager at the Specialty Coffee Association of America. Since taking this position, she has investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for skill building workshops, special reports, and contributions to the SCAA Chronicle Magazine. She oversees a variety of established SCAA programs including the SCAA Teaching Laboratory Certification and is the staff liaison to the SCAA Standards Committee. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology. She is committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry.
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    4/25/14 - Capitalizing on Coffee at Home: Build Your Business by Supporting the Growing Interest in Specialty Coffee at Home



    • Location: 3A
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • Among café owners, there is ongoing discussion around the increased interest in home brewing trend: what is its effect on profitability? What is the best approach to engaging this audience? This roundtable session brings together experts who interact with home brewers and home baristas from different perspectives: café owner, roaster/retailer, home brewing equipment retailer, and home espresso machine manufacturer. The panel will discuss their approaches to product mix, promotion, and education, and will share success stories and lessons learned, with a focus on answering the question, “How can cafes embrace the home brewer and profit from the trends?”
    • Presenter 1: Mark Hellweg, Founder, Clive Coffee
      Mark Hellweg founded Clive Coffee in 2008 to bring quality coffee making equipment to the home market with a focus on traditional Italian espresso machines. Building on his experience in serving the needs of the home coffee enthusiast, Mark launched Ratio Coffee in 2012 to design and manufacture coffee machines. Mark is interested in the intersection of design and coffee, especially regarding how people interact with coffee equipment in their daily routines.
    • Presenter 2: Scott Callender Sr., Marketing Manager, La Marzocco USA
      Scott Callender started in coffee back in 2007 as a part-time cupper, roaster and marketer for Ecco Caffe. He was one of the first people to purchase a La Marzocco GS/3 in the US and began serving coffee out of his kitchen window in Napa Valley, CA. In 2011, he left the Bay Area to pursue a masters degree at SDA Bocconi in Milan, Italy. After completing his degree he joined La Marzocco USA as the Sr. Marketing Manager, focusing on the home market.
    • Presenter 3: Nicholas Cho, Head Barista, Wrecking Ball Coffee Roasters
      Nick is the head barista and retailing specialist for Wrecking Ball Coffee Roasters in San Francisco. Nick founded murky coffee in 2002, which was Washington DC’s first third-wave coffeebar. Nicholas has served on the Barista Guild of America’s Executive Council, SCAA Board of Directors, World Barista Championship Board of Directors, and as chairman of the US Barista Championship. He was also the 2006 South East Regional Barista Champion. Currently, Nick is a member of the SCAA Standards Committee, and works closely with World Coffee Events in development of competitions and event direction. He is the producer and host of the Portafilter.net Podcast for coffee professionals.
    • Presenter 4: Colby Barr, Co-Owner/Green Coffee Buyer, Verve Coffee Roasters
      Colby Barr grew up farming pears and wine grapes with his family, tucked in the costal range of Northern California where he learned early on the relationships between farmers, processors, buyers, and consumers. With a profound love of coffee and travel, and his experience in farming and supply chain management, he naturally took on the position of Green Coffee Buyer for Verve. In this role, he travels the globe over four months a year to discover and develop the finest coffees in the world, while still co-managing the company and it's direction.
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    4/25/14 - Ask the Green Buyer



    • Location: 2B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
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    • Would you like to meet the industries’ leading green coffee buyers in one place? Join us for this interactive round-robin session where green coffee buyers will discuss the decision making process for adding new coffees to their line-up, how important certifications are to their business and the emerging trend of relationship coffees. Producers, exporters and importers - learn what it takes to effectively market and sell your coffee to them. Roasters and retailers – learn from leading buyers to improve your own business.
    • Presenter 1: Four panelists representing buyers from small to large roasters will engage in small round table discussions with attendees.
      TBA
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    4/25/14 - Evolving the Model: Café Concepts from Forward-Thinking Retailers



    • Location: 307
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
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    • 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. Hear from professional baristas and business owners who are breaking the mold and offering creative retail experience to coffee consumers.
    • Presenter 1: Michael Phillips, Director of Education and Standards, Handsome Coffee Roasters
      In 2011, Michael helped found Handsome Coffee Roasters located in the heart of the Arts District in Downtown Los Angeles. Handsome Coffee became a focal point of new growth in the area with a thriving community helping to build a strong name for it over night. Developing a quality sparse menu allowed Michael and Handsome in general to focus on Hospitality just as much as they focused on uncompromising quality. With his first place wins in the 2009 & 2010 USBC and 2010 WBC, Michael has been able to travel the world teaching the craft behind preparing and serving specialty coffee.
    • Presenter 2: Stephen Morrissey, Director of Communications, Intelligentsia Coffee
      Stephen works as Director of Marketing and Communications for Intelligentsia Coffee. He is the co-founder and chair of Coffee Common. In 2008, Stephen won the World Barista Championship for his home country of Ireland, however today he calls Chicago home.
    • Presenter 3: Samuel Lewontin, General Manager, Everyman Espresso
      Sam manages the Soho location of Everyman Espresso in New York City, and helped to conceive and design both that cafe and Everyman's newly-renovated East Village store. He took 1st place at the 2013 SCAA Northeast Regional Barista Competition, and 4th at the 2013 United States Barista Championship.
    • Presenter 4: Chelsey Walker-Watson, Director of Retail, Slate Coffee Roasters
      With nearly a decade of specialty coffee experience as a retail manager and trainer, Chelsey brings an invaluable depth of leadership to Slate Coffee Roasters. She brews at Slate's Coffee Bar while managing daily operations of Slate's retail locations and guiding staff development. Committed to hospitality and education, Chelsey seeks to provide rich and exciting experiences to Slate's guests in order to initiate a progressive dialogue about coffee in Seattle.
    • Presenter 5: Charles Babinski, Barista, G&B Coffee
      Charles Babinski has been a barista in specialty coffee shops for the better part of a decade. In the past two years he has cofounded two coffee shops in Los Angeles, CA: G&B Coffee and Go Get Em Tiger.
    • Moderator: Ryan Willbur, Coffee, Education & Community Coordinator, La Marzocco USA

      Ryan Willbur is a coffee professional living in Seattle, Washington. He has been a part of the specialty coffee industry since 2005. Ryan has made coffee in Minneapolis, Los Angeles, Portland, and Seattle. Currently, Ryan is the Coffee, Education, & Community Coordinator for La Marzocco USA. Ryan has been involved in SCAA sanctioned barista competitions since the beginning of his career. As a competitor, he placed several times in regional level finals, and was a finalist in the 2009 United States Barista Competition. In recent years, Ryan has served as a judge for US regional competitions, and the USBC. He is a member of the United States Competition Committee.
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    4/25/14 - Off the Beaten Path: Building Supply Chain Relationships in Aceh, Indonesia



    • Location: 204
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • Some of the world’s most unique coffees come from one of the world’s most impenetrable supply chains. Finding and developing great coffee in this context requires the right mix of industry collaboration, commitment from farmers and their organizations, and public-private partnership. Explore the challenges facing producers and buyers in this unique origin and learn how collaboration is building a new era of supply in this session featuring a cross section of partners including cooperative leaders, roasters, importers, and certifiers.
    • Presenter 1: Armia Zuhri, Director, Permata Gayo Cooperative
      Armia Zuhri's varied background within Sumatra Mandheling coffee began with the Project For Improving the Quality of Gayo Coffee in Aceh undertaken by the Dutch Goverment in 1988. Since 2006, Armia has helped the small producers to achieved organic, Fairtrade and Rainforest Alliance standard in certification and connected the producer with exporters or buyers in world wide. He is currently the Manager of Permata Gayo Cooperative, and a Board member of Association of Aceh Exporter Coffee Indonesia, and is a Licensed Q Grader.
    • Presenter 2: Al Liu, Trader/Certified Coffee Specialist, Atlas Coffee Importers
      With more than 13 years of experience in specialty coffee, Al Liu presently is Trader/Certified Coffee Specialist at Seattle-based Atlas Coffee Importers. He sources mostly certified coffees from Latin America and Indonesia and works with roaster clients around the U.S., Canada, and East Asia. Al is a member of the SCAA Sustainability Council and also served two terms on the SCAA board of directors. Prior to starting his career in coffee, he was a Peace Corps Volunteer in Bolivia and holds a BSFS from Georgetown University and a MA from Tufts University.
    • Presenter 3: Mickey McLeod, President / CEO, Salt Spring Coffee
      Mickey McLeod has been a spirited entrepreneur for 40 years, 18 have been in Specialty Coffee. He is CEO of Salt Spring Coffee one of Canada’s most respected organic coffee roasters. Mickey has seen lots of changes since the start of the company in 1996 most of which are attention to quality, producers and sustainability.
    • Moderator: Laura Ann Sweitzer, Senior Manager of Producer Services- Coffee, Fair Trade USA

      Laura Ann Sweitzer is the Senior Manager of Producer Services for Coffee at Fair Trade USA. Sweitzer currently manages capacity building programs with Fair Trade Certified producer groups in Indonesia, Mexico and Uganda. Laura Ann recently managed the 2010-2012 Sustainable Sourcing Partnership Project, a successful public-private partnership among USAID, Fair Trade USA and Green Mountain Coffee Roasters that benefited over 5,000 Brazilian coffee farmers. Originally from a farm in the Mid-West, Laura Ann is tri-lingual and lives in Oakland, CA.
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    4/25/14 - The Best of Symposium



    • Location: 3B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • For those who missed the 2014 SCAA Symposium, we offer a special session highlighting segments of the cutting-edge leaders' conference, where the most important topics in specialty coffee are discussed and understood. Expect a dynamic recap and a continuation of the dialogue from SCAA Symposium 2014. See scaasymposium.org for more details.
    • Presenter 1: Select Speakers from Symposium 2014
      TBA
    • Moderator: Peter Giuliano, Director of Symposium, SCAA

      Peter Giuliano has worked for a quarter century in specialty coffee as a coffee educator, taster, roaster, and buyer. He was a founder and president of the Roasters’ Guild, and served as president of the Specialty Coffee Association of America. As co-owner and Director of Coffee for Counter Culture Coffee he pioneered what has come to be known as Direct Trade Coffee, an approach that emphasizes quality, equity, and transparency in the supply chain. Giuliano is currently the Director of the Specialty Coffee Symposium, a cutting-edge conference and community of thought leaders in coffee.
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    4/25/14 - The Value of a Distinct Brand



    • Location: 310
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
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    • How do you rise above the tide of coffee company conformity? How can you be more innovative and distinct? Your brand is one of your most valuable assets when you sell the same product as everyone else. Applying his experience as a design professional that has worked with successful companies to innovate business in their respective industries, Brian will present examples that will inspire established and aspiring business owners to think differently about their brand and customer experience. This presentation includes case studies from within the coffee industry that demonstrate how distinctness was employed to design stronger brand experiences."
    • Presenter 1: Brian W. Jones, Founder, Dear Coffee, I Love You.
      Brian W. Jones has been a designer for over a decade helping organizations large and small build strong brands that connect with their audiences. Before that he made coffee for a living. In the last few years, his focus has been on developing specialty coffee brands like Coffee Common, Workshop Coffee Co., G&B Coffee, Go Get Em Tiger and his own—Dear Coffee, I Love You. When not designing for, writing about or brewing coffee, Brian is completing a Masters in Business Design at the University of Gothenburg in Sweden.
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    4/25/14 - Evolution and Innovation of Espresso Machines



    • Location: 3A
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
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    • An in-depth look at both the advancements in espresso machine technology over the last century, as well as, taking a glimpse into what's in store for the future. Hear from the professionals that helped shape the way we know espresso to be today and get inspired by what they are dreaming up for tomorrow.
    • Presenter 1: David Schomer, Founder/CEO, Espresso Vivace
      David Schomer is the founder of Espresso Vivace and a tireless innovator of espresso techniques and machine capabilities. His company specializes in Northern Italian espresso roasts with the seemingly simple goal of preparing espresso that tastes like the fragrance of the roast.
    • Presenter 2: Kent Bakke, CEO La Marzocco Intl., La Marzocco
      Kent Bakke is the CEO of La Marzocco International. He has been involved with sales and development of commercial espresso machines since 1978. Starting his espresso adventure working and repairing espresso machines, Kent gradually learned about espresso coffee as well as the equipment, and through that experience, was able to be involved with importing and selling the equipment (while also promoting espresso coffee beverages). Today Kent continues to be passionately involved with the people in the coffee and equipment industry and has an ever-lasting interest in helping and supporting coffee quality from bean to cup.
    • Presenter 3: Gregory Scace, Engineer and Owner, Espresso Research, LLC
      By day, Mr. Scace masquerades as a mechanical engineer seeking to advance the fundamental science behind the measurement of temperature, pressure, and humidity. When not working at his day job, he mixes business with pleasure, blending his engineering expertise with his passion for coffee. Mr. Scace is a pioneer in the use of modern, proportional control systems for maintaining reproducible temperature and variable pressure profiles in espresso machines. His invention, the Thermofilter or Scace Device, has been adopted worldwide as a convenient, high accuracy means of quantifying temperature and pressure within the grouphead, under brewing conditions.
    • Presenter 4: Lauro Fioretti, Engineer, Nuova Simonelli
      Lauro Fioretti has been involved in espresso coffee machines for 20 years. He started in the after sales service department gathering in-depth experience in the field for several years. He is responsible for the education center of Nuova Simonelli Italy, and is the coordinator of the Nuova Simonelli project team. He started participating in the WBC in 2008 as a judge. In 2010 he was certified as a judge. He is an SCAE authorized trainer, member of the barista's creator team, member of the WCE educational committee, and a Ggrader. He has a lot of friends in the barista coffee community and you can find him at many coffee events.
    • Presenter 5: Jacob Ellul-Blake, Design Engineer, Pantechnicon Design
      Jacob Ellul-Blake has spent a decade in the specialty coffee industry working on product design and development including espresso machines, grinders, and accessories. Jacob is the founder of Pantechnicon Design, a company focused on creating unique and beautiful custom espresso machines. Jacob was the lead developer of the Strada EP, the first espresso machine from La Marzocco to offer programable pressure profiles. He also was one of the team who popularized the “Naked” portafilter. Jacob has also designed bicycle racks for public transit, accessories for the adventure touring motorcycle industry, has played in Pavorotti’s orchestra, and enjoys running in the woods.
    • Moderator: Terry Ziniewicz, Coffee Industry Consultant, Caffewerks

      Terry Ziniewicz, Founder of Espressoparts, and Co-Founder of Olympia Coffee has been fortunate to work with some of the most creative people in coffee. His interests in machines, design and coffee continue to drive his interest in espresso machine innovation. As the owner of Caffewerks, Terry works with manufacturers within the industry to create new and innovative coffee machines.
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    4/25/14 - Developing a Business Plan for Your Coffee Business



    • Location: 307
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • 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, Vice President, American Barista & Coffee School
      Matt Milletto has 20 years of extensive experience in retail coffee. Matt has personally trained more than 1500 new coffee retail business owners and barista trainers/managers over the past 10 years. He regularly speaks around the world at tradeshows and events on coffee trends, coffee education, training and professional development. He is also the founder of BaristaExchange.com and a head judge for all CoffeeFest Latte Art Competitions. Matt coordinates Bellissimo's individual and corporate consulting programs, and does most in-house consulting services with corporate clients and coffee entrepreneurs. Matt is also a partner/owner of Water Avenue Coffee.
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    4/25/14 - Direct Business, the Folks in the Middle, and You!



    • Location: 310
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
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    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • Direct business models, where roasters and producers negotiate price, quantity and quality directly, continue to grow as a segment within specialty coffee. Yet, a great deal of misunderstanding remains among both participants and outsiders about the definitions and risks. This seminar will propose terminology for various direct business transactions, highlight pros and cons of the model and share experiential learning. It will also provide an update on the state of a joint SCAA and GCA initiative to revise the GCA Green Coffee Contract with a goal to provide a legally binding contract specific to transparent and traceable multi-party coffee purchases.
    • Presenter 1: Andi Trindle Mersch, Coffee Trader, Atlantic Specialty Coffee
      Andi's varied background within specialty coffee began behind the espresso bar in 1989 and, since then, includes cupping, training, consulting, green coffee trading, roast quality control, sales, writing, and marketing. Andi currently trades green coffee and manages the Atlantic Specialty Coffee quality control lab. Andi is a past member of the SCAA Board of Directors. She has published articles with Roast Magazine, the SCAA Chronicle, and Specialty Coffee Retailer, and contributed to Fresh Cup, Coffee & Cocoa International, and Coffee Talk. Andi served 5 years on the board of the International Women's Coffee Alliance, including a term as President.
    • Presenter 2: Marshall Fuss, Attorney at Law
      Marshall Fuss is a lawyer in Pasadena, California with long experience in business, real estate and trademark law, and a special focus on the coffee industry. His clients have ranged from single coffee shops to international companies and trade associations, including SCAA, the Coffee Quality Institute, International Women’s Coffee Alliance, World Coffee Events and World Coffee Research. He is a graduate of U.C. Berkeley and the Cornell Law School and is the author of “Choosing and Protecting Trademarks” (Specialty Coffee Retailer, Aug. 2010), “Leasing 101 for Roasters” (Roast magazine, Jan./Feb. 2005) and other articles.
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    4/25/14 - Roaster's Guide to a Social & Environmental Scorecard



    • Location: 303
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
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    • As sustainability becomes an expectation of doing business, it is important that SCAA members are well versed in how to build sustainable organizations. With the launch of START in 2011, we have the ideal tool for coffee industry members to begin the journey of developing an environmental and social baseline. In the context of an overall sustainability framework, we can help members understand the value of START. This lecture is tailored to address best practices for roasters.
    • Presenter 1: Adam Pesce, Director of Coffee, Reunion Island Coffee
      Adam Pesce is the Director of Coffee at Reunion Island Coffee, a B Corp-certified specialty roaster and wholesaler, based in Oakville, Ontario. He is a long-standing member of the SCAA’s Sustainability Council and a member of the boards of Grounds for Health and Klink Coffee. He has traveled around the world as a speaker on sustainability in coffee, and extensively in coffee-producing countries - developing direct trade relationships in Tanzania, Nicaragua, Guatemala, Papua New Guinea, Honduras, Colombia, and Brazil, as well as growing Reunion Island’s use of certified coffees to over 60% of all purchases.
    • Presenter 2: Kim Elena Ionescu, Coffee Buyer and Sustainability Manager, Counter Culture Coffee
      As Counter Culture’s sustainability manager and one of its coffee buyers, Kim Elena constantly strives not only to improve the quality of coffee, but also to develop and strengthen relationships with producing partners all over the world. One of the main architects of Counter Culture’s Direct Trade Certification and the driving force behind the Counter Culture Direct Trade Transparency Report, she also encourages and inspires sustainability initiatives closer to home. Thanks to her work, Counter Culture has begun to track and offset its carbon footprint, and is also moving toward a goal of sourcing and roasting exclusively organic coffees.
    • Presenter 3: Mark Stell, Founder and Managing Partner, Portland Roasting Coffee
      Mark oversees a staff of 40, with the majority of his time spent handling day to day management of the company. His leadership has earned the company local, national and international recognition for its business achievements and sustainability initiatives. Portland Roasting Coffee has been carbon neutral since 2007 and is the only company to win both the SCAA Sustainability award and Roast Magazine's Roaster of the Year award.
    • Presenter 4: Michael Boyd, Coffee Buyer, Boyd's Coffee
      Michael C. Boyd, Coffee Buyer, is the fourth-generation of his family in the coffee business. He is an active member of the SCAA and sits on the Sustainability Council. He is currently Vice President of the Pacific Coast Coffee Association, and is a Licensed Q Grader.
    • Moderator: Sarah Beaubien, Director of Sustainability, Farmer Brothers Coffee, Tea, and Spice

      Sarah develops and implements strategy, process, and systems to support sustainability and corporate responsibility—linking people, planet, and profits. Through an innovative lens, she guides a culture of sustainability, both internally and with all stakeholder relationships. Through impact tracking, waste and water reduction, greenhouse gas reduction, renewable energy, product portfolio management, stakeholder engagement, and stewardship projects, Sarah aspires to create transparent and sustainable coffee, tea, and spice supply systems. Prior to joining Farmer Brothers, Sarah spent ten years of planning and coordinating marketing strategy in various industries.
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    4/25/14 - Art & Science of Roasting



    • Location: 3B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/25/14:
      • 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, President, Probat Inc.
      As President of Probat Inc, Karl Schmidt is responsible for the companies activities in the North American market; this includes coffee, cocoa processing and particle size reduction equipment. Prior to joining Probat, he held the position of Vice President at a major multi-national company in the dairy industry. Previously, he was actively involved with other major international companies within the European food processing industry. His educational background includes a Master's Degree from a German University.
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    4/25/14 - 2014 SCAA Portrait Country Presentation: Peruvian Coffee to the World



    • Location: 204
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
    •  
    • This lecture will present the current situation of Peruvian Coffee, including its production challenges and opportunities
    • Presenter 1: Juan Manuel Benites, Economist, Ministry of Agriculture and Irrigation
      Juan Manuel Benites holds a Master’s Degree in Social Evaluation of Projects from Catholic University of Chile. He’s expert on public investment and rural development with 25 years of experience as public servant, consultant to governments, cooperation agencies and private companies. He has been a consultant for several International Organizations: BID, World Bank, CAF, GIZ, PNUD, etc. He worked in the Ministry of Economy and Finances. His experience in the Ministry of Agriculture and Irrigation: Director of agricultural planning, Executive director of the program for rural agricultural production development, Viceminister of Infrastructure Development and Agricultural and Irrigation and, actually, is the Minister of Agriculture and Irrigation of Peru.
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    4/25/14 - Producer's Guide to a Social & Environmental Scorecard



    • Location: 201
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
    •  
    • As sustainability becomes an expectation of doing business, it is important that SCAA members are well versed in how to build sustainable organizations. This panel discussion addresses simple ways to measure sustainability and estimate cost of production for farmers. The panel will also discuss how measurement can bring value to farmers and how prices below cost of production affect the social, economic, and environmental sustainability of coffee farming communities.
    • Presenter 1: Mathias Nabutele, Chairman /Founder, Coffee A Cup Cooperative Society Ltd Uganda
      Mathias Nabutele is Chairman/ Founder of COFFEE A CUP (Community Organized Farmers From Elgon Escarpment Arabica Coffee Uganda Program) which he founded in 2007. COFFEE A CUP is a Fairtrade certified Producers cooperative and a 4c producer Member. It operates from 6 districts of Mt. Elgon Uganda and has been implementing a one million coffee planting scheme every year for the past three years. It has also started piloting a carbon credit project with clean energy through efficient cook stoves and intends to raise its membership to 10,000 households by 2015. In 2013 Mathias was appointed a member of the Mediation council of the 4c coffee Association
    • Presenter 2: Santiago Paz, Agricultural expert, COOP NORANDINO
      Santiago Paz graduated as an agronomist from the National University of Piura. He has now completed a Master of International Trade and Export Logistics. He was the founder of the Integral Program for the Development of Coffee (now Progress), an institution that promoted the establishment of the Central Piurana of Coffee in 1995, an organization that currently includes 7,000 small producers of coffee, cocoa, sugar and other products in the North of Peru. He currently serves as Marketing Manager of the Agricultural Cooperative NORANDINO.
    • Moderator: Angel Mario Martinez-Garcia, Executive Director, Progreso

      Angel Mario is the executive director of the Progreso Program, a producer development program that works with coffee and cocoa farmers in several countries. He is originally from Mexico and has been involved in Progreso for the past 10 years. He recently completed his MBA in Sustainable Business.
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    4/25/14 - The Economics of Coffee Production: In Pursuit of Lost Revenue - Can Family Farms Survive?



    • Location: 303
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/25/14:
      • 9:00AM - 10:15AM 
    •  
    • Resilience and ability to weather multiple crises are essential for small scale coffee producers and their communities, and have profound impacts on the entire value chain when these shocks can't be absorbed. This session will examine the economics of small farm coffee production and present innovations that are aimed at helping farms thrive. Four distinct approaches will be shared:
      * A practical review of coffee income and costs from a smallholder producer perspective;
      *A discussion of why and how revenue is lost between the Free On Board price and what is actually paid to the farmers along with innovations in using the financial markets and risk management strategies to help farmers will be presented by a commodity trader with a strong record in delivering economic benefits for small producer groups;
      *Interventions being promoted by private philanthropists and development agencies to help coffee farmers survive; and
      *Industry interventions by a roaster to address farm community wellbeing.

      This interactive discussion among panelists and audience will highlight specific strategies being used to strengthen family farms, their communities, and regional production.

    • Presenter 1: Dennis Macray, Senior Advisor, Sustainability, Theo Chocolate Company
      Dennis Macray is senior advisor for sustainability at Theo Chocolate Company, responsible for strategy in the areas of ethical sourcing, farmer support, and company operations. Dennis also leads an independent strategic management consultancy, whose clients include The Bill & Melinda Gates Foundation, The World Cocoa Foundation, and the Eastern Congo Initiative. Mr. Macray has extensive experience in sustainable agriculture and corporate social responsibility, including serving as Director of Global Responsibility at Starbucks Coffee Company from 2002-2010 where he led the development of ethical sourcing standards for coffee (C.A.F.E. Practices), cocoa (Cocoa Practices), tea and manufactured goods. He is a graduate of Harvard and has an MBA from U.C. Berkeley.
    • Presenter 2: Konrad Brits, Managing Director, Falcon Coffees
      Konrad is the founder and Managing Director of Falcon Coffees, a UK based green coffee trading company that focuses on building collaborative supply chains between rural coffee farmers and roasting companies around the world. Over the last twenty years Konrad has worked throughout sub Saharan Africa and Central America, seeking to establish trading platforms that create access to finance, risk management and market access for communities made vulnerable through poverty. Konrad has served on the Fairtrade Global Product Advisory Council, is a reviewer for the Gates Foundation and participates in rural projects alongside The Gates Foundation, Root Capital, The Barr Foundation and others.
    • Presenter 3: Rick Peyser, Director of Supply Chain Community Outreach: Coffee and Agricultural Products, Green Mountain Coffee Roasters, Inc.
      Rick Peyser is Director of Supply Chain Community Outreach: Coffee & Agricultural Products for Green Mountain Coffee Roasters, Inc. where he has worked for 26+ years. He is a past President of the SCAA, a past member of the Fair Trade Labeling Organizations International (FLO) Board of Directors, and currently serves on the Boards of Food4Farmers, a non-profit organization he co-founded, Coffee Kids, and Pueblo-a- Pueblo. Rick co-authored the book “Brewing Change: Behind the Bean at Green Mountain Coffee Roasters” (2012). He is a member of the Board of Trustees of New Hampton School in New Hampton, NH where he graduated in 1968.
    • Presenter 4: Dana Boggess, Program Officer, Bill & Melinda Gates Foundation
      Dana manages a portfolio of grants aiming to get proven technologies and techniques into the hands of smallholder farmers in sub-Saharan Africa and ensuring that they are well-positioned to realize the promised benefit. Her portfolio includes programs connecting coffee and cashew farmers to markets, getting capital to agricultural enterprises, and financing smallholders directly through a social enterprise model. Prior to the foundation, she developed capacity building programs in Cambodia and marketing strategies in the hightech and telecom sectors. She holds a Master's from Columbia University in Economic Development and Finance.
  •  

    4/25/14 - Growing Prosperity from Crop to Cup: Designing the Blueprint for a Resilient Coffee Value Chain



    • Location: 201
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/25/14:
      • 10:30AM - 11:45AM 
    •  
    • Agricultural regions are increasingly vulnerable to unpredictable weather, higher food costs, and volatility in currency, energy, and commodity prices. More than ever, investments must be made to forge resilient supply chains. With national emergencies declared in several Latin American countries, the coffee rust crisis spreading throughout the region has focused attention on longstanding issues that threaten the long-term viability of smallholder coffee production. The crisis is galvanizing interest across the industry and among policymakers and the international development community to take action. There is opportunity, obligation, and important lessons to be learned from the current roya crisis. The situation demands a swift response that is both responsible and scalable to mitigate immediate effects while also marshaling the entire value chain to combat the underlying issues that expose farmers, their families, and the entire supply chain. A holistic response to renovation will ensure long-term supply chain continuity, a continued focus on quality, shared risk, and most importantly, the preservation of the coffee livelihood.
      Please join industry leaders, policy makers, development organizations as they discuss a responsible and scalable model to grow long-term rural prosperity that is good for farmers and for the industry.
    • Presenter 1: David Griswold, Founder and President, Sustainable Harvest Coffee Importers
      David Griswold is the Founder and President of Sustainable Harvest Coffee Importers, a specialty coffee importing company that promotes direct and transparent relationships throughout the coffee supply chain. Established in 1997, Sustainable Harvest is a B-certified Benefit Corporation with offices in the US, Peru, Mexico, Colombia, and Rwanda. Sustainable Harvest’s customers range from large retailers to boutique roasters. The company’s investment in business transparency and traceability, farmer training, and pre-harvest financing brings high quality, reliable, and traceable products from smallholder farmers in the developing world to consumers in the US, Europe, and Asia.
    • Presenter 2: Alejandro Escobar, Lead Agribusiness Specialist, Multilateral Investment Fund
      Alejandro is an Agricultural Economist with 20 years experience in agricultural development. He leads the Agribusiness Topic at the Multilateral Investment Fund, where he manages multiple projects in sustainable agriculture, farmer cooperatives, and agricultural investment funds throughout Latin America. Alejandro lead the efforts to finance work on Origin Denomination for regional coffee platforms in Colombia, Guatemala and Honduras, and is founding investor of the Latin American Small Farmer Investment Fund. Earlier Alejandro worked with MEDA in Bolivia and Peru, where he was technical advisor to farmer cooperatives. In the early 90s Alejandro helped jump start Bolivian bean exports to Asia, and initiated agribusiness investments in Peru with Sarona Global Funds.
    • Presenter 3: Willy Foote, Founder and CEO, Root Capital
      Willy began his career on Wall Street in Latin American corporate finance, later working as a business journalist in the region. While based in southern Mexico, he discovered the challenges faced by agricultural businesses and small-scale farmers lacking access to financial capital, qualified employees and reliable, well-paying markets. He founded Root Capital in 1999 to help address these needs. Since then, the organization has grown to over 125 employees, with clients across Latin America and sub-Saharan Africa, and $100 million in assets. Willy holds an M.S. in Development Economics from the London School of Economics and a B.A. from Yale University.
  • Saturday
  •  

    4/26/14 - Crafting A Viable Career Path in Coffee



    • Location: 3A
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • Many people enter the coffee industry as baristas. And many baristas become interested and inspired enough by coffee that they would like to make a career of it. The challenge is identifying and pursuing a career path that is achievable and that pays well enough to be sustainable over the course of a career. This session features a panel of professionals who entered coffee as baristas, and who have built careers in coffee: business owners, green buyers, sales and marketing professionals, and others. The panelists will discuss how they developed their paths, and offer guidance on how you can, too.
    • Presenter 1: Erin Meister, Regional Counter Intelligence representative, Counter Culture Coffee
      Erin Meister (or just simply "Meister" to everyone she knows in specialty coffee) has been in the industry for 14 years as a barista, café manager, trainer, and writer. For the past 5 years she's worked with Counter Culture Coffee, and is currently a regional representative of the roaster's Counter Intelligence education program in NYC. She has also written about coffee for the Boston Globe, the Washington Post, Time Out NY, Barista Magazine, and SeriousEats.com.
    • Presenter 2: Joe Marrocco, Sales Associate / Director of Education, Cafe' Imports
      Joe Marrocco has worked in several areas within the coffee industry. He lives in St. Paul, MN with his wife Monica, and two children, Isabella and Liam. Joe spends his working hours roasting, cupping, talking to roasters about green coffee or roasting, or teaching people about coffee. When not working, you can find Joe and his family outdoors enjoying the gorgeous Minnesota wilderness, or indoors cooking, crafting, hosting friends, and enjoying the Good Life. Joe is currently a Specialized Instructor for the SCAA, serving on the Executive Council of the Roaster's Guild, selling green coffee for Cafe' Imports, where he also directs the MPLS Coffee MIll education center.
    • Presenter 3: Trevor Corlett, CEO, Madcap Coffee Company
      Trevor is CEO and co-founder of Madcap Coffee Company and currently lives in the Washington, DC area heading up Madcap's expansion project. He is also currently serving as the Chair of the Barista Guild of America, is a SCAA Specialized instructor, a subject matter expert in espresso for the SCAA, and an editorial advisor for Barista Magazine. Trevor has also been competing in barista competitions for a number of years having finished in the top 6 in a regional consecutively for the last 5 years. In 2011 he finished 4th and most recently 3rd in the United States Barista Championship.
    • Presenter 4: Sarah Dooley, Education & Quality Control, Baratza
      Sarah is the oldest of five girls, wife of Mark Dooley and the mother of Noah, Jude & Mark Jr. Mrs. Dooley began her coffee career working for Starbucks. "I was hooked on the service experience both sides of the coffee counter encouraged." With a curious mind, and no fear of reinvention, Sarah has worked with coffees most respected mentors & companies evolving into a student & educator in the Specialty Coffee industries. "I enjoy the intensity, diversity and creative people our niche' encapsulates. I'm just hooked!"
  •  

    4/26/14 - Coffee Price Volatility: How to Avoid the Pitfalls and Perils of NOT Managing Price Risk



    • Location: 303
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • This presentation will highlight the elevated levels of price volatility that the Specialty Coffee Industry endures on a daily basis, and the negative effect on profitability of not protecting against such pronounced price swings. This reality will be explained by a thorough recap of the global supply/demand balance for Coffee, an explanation of the various macroeconomic factors that affect expectations, and a description of how speculative forces influence price discovery in the worldwide Coffee market. This in depth analysis will include a summary of the bullish (higher price) and bearish (lower price) elements that may further stimulate Coffee Price Volatility; as well as a concise review of the tools available to everyone in the Coffee world to manage this ever present Risk.
    • Presenter 1: Julio Sera, Senior Risk Management Consultant, INTL FC Stone
      Julio Sera is from the Latin American offices of INTL FC Stone in Miami, FL where he services the risk management needs of the Coffee industry. With a focus strictly on reducing price volatility for commercial customers from the Tree to the Cup, Julio designs hedging portfolios tailored to each entities specific risk profile. Julio, and the Global Coffee team are regularly sought out by import/export associations, cooperatives and industry focus groups in the US and abroad, to expound on the need for hedging coffee price risk. Julio acquired his degree in Economics at Florida International University, and has over ten years of hedging expertise.
  •  

    4/26/14 - Effective Strategies for New Coffee Buyers



    • Location: 211
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • This presentation will offer the new green coffee buyer some tips, tools and strategies to create a strong working relationship with the supply chain. The presentation, by a two person panel of importers who were former roasters and green buyers, will address questions pertinent to new coffee buyers. Using their experiences as a starting point, the panelists will offer a unique perspective that regular desk traders do not, and will focus on practical tips and tools for the novice buyer. Audience participation will be encouraged!
    • Presenter 1: Robert Stephen, Senior Trader, InterAmerican Coffee
      Rob Stephen manages the east coast trading office for InterAmerican Coffee. He has been involved with specialty coffee for 25 years, as a trader, trainer, roaster, green buyer, consultant and even a barista. With a specialization in coffee quality control and supply chain management, he has worked for several national coffee brands in his career. He is a Past President of the SCAA and of Coffee Kids, and represents the USA at the ISO coffee council.
    • Presenter 2: Mark Inman, Coffee Trader, Olam Specialty Coffee
      For over twenty years, Mark has been a leading voice in the specialty coffee industry for issues concerning sustainable agriculture, green entrepreneurship and social justice. His support for the small farmer movement, has taken him from Washington D.C. to the floor of the United Nations. His efforts have been covered in publications including TIME Magazine, USA Today, the Wall Street Journal and the San Francisco Chronicle. In 2008, Mark served as President of the Specialty Coffee Association of America. From 2010, Mark served as President of World Coffee Events, which manages 7 international coffee competitions including the World Barista Championship.
  •  

    4/26/14 - Handling Hot Coffee: Preventing Spills, Burns & Lawsuits



    • Location: 211
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • A lively discussion on the industry standards for hot beverage temperature in addition to information on burns, burn prevention and product liabilty. Most coffee retailers have never been sued for serving hot coffee. However this issue of people getting burned and then suing retailers for their injuries has not gone away. Dan Cox is a leading authority and expert witness for the defense in cases of coffee spills and burns. He will discuss the chemistry of the product, how to avoid lawsuits and then how to defend yourself if sued. Cases studies will be reviewed.
    • Presenter 1: Dan Cox, President, Coffee Enterprises
      Dan Cox remains passionate about coffee, it's process and people after all these years. Starting as the first employee at GMCR he has operated his own testing and strategic advising company since 1992. Recognized as a leader in the field of coffee he is used frequently by the investment community as well as mainstream media on all things coffee. Dan is the Past President of SCAA, CQI and Coffee Development Group, in addition to being the co-founder of Grounds for Health and one of the original 6 Americans to earn a Q Grader license.
  •  

    4/26/14 - 2014 SCAA Portrait Country Presentation: PERU-- Sustainable Coffee Development and Climate Change Mitigation



    • Location: 204
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • This lecture will present the importance of PERU in the Global Differentiated Coffee Market and its contribution to mitigation of the impact of climate change.
    • Presenter 1: Anner Roman, Accountant, JUNTA NACIONAL DEL CAFE - PERU
      Mr. Anner Roman is currently the President of the Executive Council of “Junta Nacional del Café” (www.juntadelcafe.org.pe), a national coffee organization representative in Peru with more than 50 producers organizations members; and chairman of corporacion de productores agropecuarios “alto marañon” (a group of 6 cooperatives who represent 5,000 producers members). Until 2013, Mr. Roman was the President of the Administrative Council of Cooperativa de Servicios Multiples Cenfrocafe Peru (cooperative with 2,085 of coffee producers members). Mr. Anner Roman is an accountant from Universidad Privada de Chiclayo, Lambayeque - Peru.
  •  

    4/26/14 - From the Farm to the Roaster: Factors That Influence Coffee's Taste



    • Location: 310
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • A scientific exploration of the facts of why coffee tastes the way it does, looking at events from the farm to the roaster. This session will explore these factors using the most current scientific literature on what role they really play based on scientific data. The session will also explore why so little data exists and the challenges facing scientists interested in exploring these influences on cup quality.
    • Presenter 1: Shawn Steiman, PhD, Coffee scientist and consultant, Coffea Consulting
      Shawn Steiman, Ph.D, is a coffee scientist, Q-grader, and consultant. His company, Coffea Consulting, assists and educates farmers, roasters, retailers, and consumers on a variety of coffee issues, from seed to cup. Steiman regularly presents seminars, workshops, and tastings for both public and private events. He has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers. He is the author of The Hawai‘i Coffee Book and is a co-editor of Coffee- A Comprehensive Guide to the Bean, the Beverage, and the Industry. He is also co-owner and Chief Science Officer of Daylight Mind Coffee Company.
  •  

    4/26/14 - Roasted Coffee Safety: Let's Go Holistic!!



    • Location: 3B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • The prehistorical masterhood of fire may be regarded as the main achievement of the human race, but not because of its influence on defence against wild beasts, or heating of caverns, or metal forging: fire allowed cooking, which gave access to a wider palette of otherwise inedible foods, and in turn allowed the growth in size of human population. Cooking, especially at high temperatures as is the case for coffee roasting, produces a number of artifacts that can be desirable, as food aromas and colours, but also unwanted and possibly unhealthy ones. Most of the latter can be avoided by suitable practices, and/or seen as harmless when put in context with the rest of food composition.
    • Presenter 1: Marino Petracco, Senior Research Scientist, illycaffè
      A chemical engineer, Marino Petracco serves since 1986 as senior research scientist at illycaffe, a leading Italian roasting company. His field of interest is on all links of the quality chain that makes espresso coffee fine, from plant agriculture to industrial processes of transformation, up to beverage brewing dynamics and its effects on the consumer's body. Active internationally, he has been chairman of ISO for coffee standardization and is presently chairing the European scientific committee for studies on the effects of coffee on human physiology (ISIC). Author of the only book dedicated to the science of espresso, he performs as an enlivened multilingual lecturer.
  •  

    4/26/14 - Molding Your Staff into All -Star Baristas



    • Location: 3B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • 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, Northwest Regional Sales Manager, Gourmet Source
      Anna joined Gourmet Source, Specialty Coffee Foodservice Brokers, in April, 2011. Previously, she was the Senior Account Representative for Dillanos Coffee Roasters, working with them for nine years. Her experience includes marketing/branding, menu development, signature drink recipes, training, product selection and overall business development. She has authored several articles in national coffee publications and serves on the SCAA Lectures Committee. Anna is also a certified USBC judge, found a successful niche in Signature Drink Competitions and is the newest World Latte Art Judge. Her passion for the coffee industry and perfection in every cup is contagious! You’ll desire to aim for the same in your business.
  •  

    4/26/14 - Sustaining Flavor: Packaging Science & the Results from the SCAA Coffee Staling Research



    • Location: 201
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 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. Next, we will review different packaging methods, including materials and protective properties. Finally, we will discuss the results of the SCAA member-driven research on coffee staling. In this work, the SCAA and Roasters Guild investigated the loss of coffee flavor as they aged in a few different packaging choices, as measured by experienced coffee cuppers and customers alike. Come to this lecture to learn about staling chemistry and how you can best protect your specialty coffee.
    • Presenter 1: Emma Bladyka, Coffee Science Manager, SCAA
      Emma Bladyka is the Science Manager at the Specialty Coffee Association of America. Since taking this position, she has investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for skill building workshops, special reports, and contributions to the SCAA Chronicle Magazine. She oversees a variety of established SCAA programs including the SCAA Teaching Laboratory Certification and is the staff liaison to the SCAA Standards Committee. She holds a M.S. in Botany from the University of Wyoming and B.A. in Ecology. She is committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry.
    • Presenter 2: William Walters, Vice President of Packaging Technology, Pacific Bag Inc.
      William J. Walters is Vice President of Packaging Technology for PBi Pacific Bag, Inc in Woodinville, WA. He holds a B.S. in Mechanical Engineering from The Pennsylvania State University and has worked 27 years as a packaging engineer in the areas of product development and quality control. Through his work at Fres-co System USA, Honeywell, Avery Dennison, and PBi as well as studies at Michigan State University and Clemson University, he has gained a wide range of knowledge in flexible packaging. His focus has been in developing barrier packaging and one-way degassing valves for the specialty coffee market.
  •  

    4/26/14 - Opening a New Cafe? Design It Right - Build It Once!"



    • Location: 307
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • 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 800 clients interested in opening a new café. This is a must see seminar for anyone entering the specialty coffee business.
    • Presenter 1: Tom Palm, President, Design & Layout Services
      Tom Palm has 25 years of experience in the restaurant and foodservice industry. He is the founder of Design & Layout Services, a company specializing in the design of specialty coffee shops. Working with independent operators as well as national chains; he has helped more than 800 people open cafes and coffee shops throughout the United States and Canada. He is a member of the SCAA Allied committee. He has also written several articles that have been published in coffee trade magazines, and has presented seminars at numerous coffee industry trade shows.
  •  

    4/26/14 - Talking About Roasting



    • Location: 310
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • How do you talk about roasting with your customers? There is a lot of information that we share with our customers about the coffees we sell, but having information about the roast other than perhaps the roast level is not as common. This panel discussion will explore some ways in which roasters can share more about their craft with the public as well as look at what the challenges to delivering and processing this information are.
    • Presenter 1: Christopher Schooley, Roaster & Coffee Design and Experience Coordinator, Coffee Shrub & SCAA & Troubadour Maltings
      Christopher Schooley is a roaster who works with Coffee Shrub, the SCAA, and is opening a malting and malt roasting company in northern Colorado called Troubadour Maltings. He's collaborated with a number of breweries as well as brewing guilds and organizations in putting together coffee beers and events. Schooley has been working in coffee since 1997 with roasting, sourcing, and community building being his particular passions in the industry.
    • Presenter 2: Jen Apodaca, West Coast Production Manager, Blue Bottle Coffee
      Jen Apodaca leads the roasting team and manages the production facility at Blue Bottle Coffee in Oakland, California. She also serves as a coffee committee chair for the Good Food Awards. She has been roasting coffee since 2005 and is dedicated to the art of making consumables more delicious.
    • Presenter 3: Colleen Anunu, Director of Coffee, gimme! coffee
      Based in Ithaca, NY, Colleen is the Director of Coffee for Gimme! Coffee (Roast Magazine's 2013 MacroRoaster of the Year) where her major responsibilities include supply chain management, quality control of green and roasted products, and company strategy and development. She serves on the Roasters' Guild Executive Council, and is a licensed Q grader and Q Instructor Apprentice. Currently a master's candidate in International Development at Cornell University, Colleen is focusing her research on vertical coordination in high-value commodity chains, with a focus on policy, agricultural extension, and institutional change to combat resource, income, and nutrition inequalities.
    • Presenter 4: Timothy Hill, QC Manager and Coffee Buyer, Counter Culture Coffee
      Tim is the QC manager and a buyer for Counter Culture Coffee. Working at Counter Culture, for nearly a decade now, he has been the delivery driver, the production bagger of coffee, and a member of the roasting department. Tim spends most of his time in the cupping lab, and modifying the procedures and tools of cupping. If he isn’t blathering about quality and trying to reinvent the wheel, he is likely talking about Ethiopian coffees. Tim also likes beer, and as a kid worshiped Bo Jackson- who recently he named his dog after.
  •  

    4/26/14 - The Art of Staying Relevant - Best Practices for the Customer Experience & Bottom Line



    • Location: 307
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • Tapping into the latest trends in coffee house coffee offerings, menu and interior design, popular national industry speakers Lon LaFlamme and Phil Beattie with give insights and tools to enhance your brand and bottom line. Included in the seminar is a marketing plan template, industry cost to sales goals and customer culture audit representing best industry practices. Phil will address current coffee trends in retail roast profiles and flavor characteristics.
    • Presenter 1: Lon LaFlamme, Marketing/Natl Sales, Dillanos Coffee Roasters
      Lon LaFlamme provides branding and operational business development to retail specialty coffee chains and independent businesses from coast to coast. The author of two industry business books and seven novels, was formerly the CEO of one of the largest advertising/public relations companies in the Western United State. Lon has also served as a marketing professor at the nation's largest private university. He is a popular keynote speaker at many specialty coffee industry events. Staying networked with leading industry consultants and magazine editors, his seminars are filled with current best practices and trends that ensure attendees immediate application to increasing average customer tickets and bottom lines.
    • Presenter 2: Phil Beattie, Director of Coffee, Dillanos Coffee Roasters
      Phil Beattie is the Director of Coffee and Green Coffee Buyers for Dillanos Coffee Roasters. Phil has been an active contributor to the Specialty Coffee Industry for more than a decade. He has served as Chair of the Roasters Guild Executive Council, is a SCAA Certified Lead Instructor, certified Q Grader, and was featured in CNBC's Coffee Addiction. In his role at Dillanos, Phil has been paramount in the creation of their relationship coffee model and works closely with the entire supply chain to facilitate the telling of coffee's story. In addition, Phil has also been involved in many key projects promoting sustainability throughout the supply chain.
  •  

    4/26/14 - When Sparks Fly! Connecting with Your Customer, From First Impression to Lasting Relationship



    • Location: 3A
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • Developing your business' persona helps everything else fall into place: your visual identity, the way you engage with customers, even the products and services you offer and the way you deliver them. This session will showcase examples of well-developed coffee business’ personalities, offer practical guidance for how to develop your company’s persona and tips for bringing it to life for your team – but most importantly, your customers.
    • Presenter 1: Whitney Cornell, Marketing Director, La Marzocco USA
      Whitney Cornell is Director of Marketing for La Marzocco USA, where she leads US marketing activities for La Marzocco, Mazzer, and Marco products. Whitney has a great deal of passion for connecting with customers and ensuring that La Marzocco company values come across in every experience customers have with the La Marzocco brand. Whitney also has a passion for mentoring marketing professionals and leading teams. Based in Seattle, Whitney joined La Marzocco in 2012. Prior to joining the La Marzocco team, she marketed small business technology solutions for nine years at Microsoft.
  •  

    4/26/14 - 10 Essential Elements for Retail Success in 2014 for New and Existing Retailers



    • Location: 303
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • Whether you are a retailer new to the business or already in business wanting to take your cafe to a new level of profitability and or expand your operations, learn about the following 10 key focus areas that insure retail success. #1- Overall proper business planning - Long and short term strategy / Operations systems #2- Truly understanding coffee seed to cup #3- Location selection and the importance of excellent lease negotiation #4- Strong ergonomic design - behind and in front of your bar #5- Creating a unique ambiance that fits your area and your customer #6- Proper merchandising and presentation of your products #7- Creativity in your menu - pro's & con's of too large and too small - newest trends #8- Hiring correctly and implementation of excellent training programs #9- Establishing excellent customer service - the essence of bringing customers back #10- Marketing/Branding your new or existing business - efficient and low cost ideas that work
    • Presenter 1: Bruce Milletto, President/CEO/Founder, Bellissimo Coffee Advisors / American Barista & Coffee School
      Bruce has been interviewed by, or quoted in: the New York Times, the Wall Street Journal, Time Magazine, Newsweek, 60 Minutes, Kiplinger’s, Starbucks Annual Report, Forbes, the Economist, Harvard Management Update, the Washington Post, Business Week and Entrepreneur to name a few. The Specialty Coffee Association of America [SCAA] named Bruce Milletto one of its 20 “Coffee Luminaries". Bruce wrote a column for many years for Fresh Cup magazine, the specialty coffee industry’s leading publication. He continues to frequently author articles for the magazine as well as provide articles and interviews for such trade publications as Specialty Coffee Retailer, Fancy Food, Gourmet Retailer, Coffee and Beverage, Euro Coffee and Coffeenet.
  •  

    4/26/14 - Millions on the Margins: Bringing Farmworkers into Mainstream Industry Sustainability Efforts



    • Location: 201
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 9:00AM - 10:15AM 
    •  
    • During harvest, farmworkers pick most of the world's coffee, playing an important role in ensuring coffee quality. They also perform most of the manual labor done on medium-sized and large coffee estates around the world. Yet farmworkers are arguably the most vulnerable actors in the coffee supply 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 initiatives, 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 will center on the most common challenges facing coffee farmworkers and potential opportunities for more sustainable supply chains that include the needs of coffee pickers and other farmworkers.
    • Presenter 1: Michael Sheridan, Borderlands Coffee Project Director, Catholic Relief Services
      Michael has worked on coffee for Catholic Relief Services since 2004. Since 2007, he has worked with smallholder farmers in the coffeelands throughout the Americas. Michael is currently based in Quito, where he directs the Borderlands Coffee Project in Colombia and Ecuador and advises other CRS coffee projects in Latin America and the Caribbean. From 2004-2007 he worked to increase the consumption of Fair Trade and sustainable coffees in the United States as director of the CRS Fair Trade Coffee Project. He publishes perspectives from the intersection of coffee and international development for the CRS Coffeelands Blog at coffeelands.crs.org.
    • Presenter 2: Miguel Zamora, Director, Coffee Innovation & Producer Relations, Fair Trade USA
      Miguel has been involved in agriculture for 20 years. His work focuses on strengthening supply chains and creating opportunities between coffee buyers and farming communities around the world. His work aims to create more sustainable supply chains that benefit the coffee industry, farmers and farm workers. Miguel is a member of the SCAA Sustainability Council and he blogs about his work with smallholder coffee farmers and farm workers at coffeegente.com.
    • Presenter 3: Erik Nicholson, National Vice President, United Farm Workers
      Erik Nicholson is a National Vice President of the United Farm Workers union. He is co-chair of the Equitable Food Initiative (EFI) and on the board of Fair Trade USA. During his almost twenty five year career, Nicholson has worked with people from around the world who are employed on farms in the US, Mexico and throughout Latin America. He has served as an advocate at both the State and Federal levels and has negotiated several agreements between foreign governments and the UFW. Nicholson currently directs the UFW's initiative to support coffee workers.
    • Presenter 4: Marcos Antônio Camilo, Farm Worker, Ipanema Agricola
      Marcos has worked in different areas of coffee production, from the nursery to supporting quality control. He began working in coffee when he was 13 years old. He looks forward to participating in his first SCAA show and sharing his experience in coffee production with other coffee professionals. He believes that coffee farmworkers deserve a stronger voice and a fair share in the coffee supply chain. Marcos is one of the founders of the Coffee Farmworkers Association and currently represents over 1,500 farmworkers in Brazil.
    • Presenter 5: Pascale Schuit, Coffee Sourcing & Sustainable Relationships, Union Hand Roasted Coffee
      Pascale Schuit, MSc. International Development, has managed Union Direct Trade program for Union Hand Roasted Coffee since 2010. She has also worked as a visiting researcher at the International Center of Tropical Agriculture (CIAT), Cali, Colombia. Pascale is a trained social auditor and works on traceability, transparency and ethical trade. Pascale spends almost all the year travelling, visiting and working with farmers and cooperatives from coffee producing countries all over the world.
  •  

    4/26/14 - Innovating for Sustainability



    • Location: 204
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/26/14:
      • 10:30AM - 11:45AM 
    •  
    • 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 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. Collaboration has become the buzzword, heard as often around cupping tables as within conference rooms.
      The organizations represented in this session have been working to provide farmers with access to vital information, networks and tools that can improve the quality of their lives, along with their farming practices. Their work is collaborative by design and scaled to the needs of the producer communities they serve. This panel will present highlights of new trends and practices that have the potential to finally address decades-old, systemic issues and that are leading to more resilient, healthy and prosperous coffee-producing communities around the world.
    • Presenter 1: Heather Franzese, Executive Director, Good World Solutions
      Heather Franzese has been working for 15 years to improve the lives of farmers and workers in global supply chains. She leads Good World Solutions, a nonprofit social enterprise that leverages scalable technology to connect workers to the companies that buy their products. Under her leadership, the Labor Link mobile platform has grown to reach over 50,000 farmers and workers in 9 countries, including India, China, and Brazil. Previously, she managed CSR for Columbia Sportswear’s licensed and collegiate categories, launched Fair Trade certification for apparel, and worked with small-scale farmers in Peace Corps Mali. She holds a Masters in Economic Development from Harvard Kennedy School.
    • Presenter 2: Peter Kettler, Director, Radio Lifeline
      Over the past 25 years, Peter has worn a number of different hats in the specialty coffee industry, beginning as a barista at Chez Georgette while a student in Paris. He later served as café manager for Steamers Coffee, and as a co-owner of Stone Creek Coffee. For ten years Peter was a senior trader at Holland Coffee, establishing its midwest warehouse and sales office, and for several years worked at Taylor Maid Farms as Director of Coffee. More recently, he served in the capacity of Development Director for Coffee Kids. In 2004 he founded Radio Lifeline where he serves as Director.
    • Presenter 3: Marcela Pino, Co-director, Food 4 Farmers
      Marcela Pino is co-founder of Food 4 Farmers, a non-profit organization dedicated to bring lasting food security to coffee growing communities. She has been working with coffee organizations for more than 10 years exploring best methodologies to develop effective strategies to improve the well being of smallholder coffee farmers. In 2009, she joined the Agroecology and Rural Livelihoods Group at the University of Vermont in its Master’s program in Natural Resources. Her current research centers on the effects of livelihood diversification and agrobiodiversity of coffee producers on food security.
    • Presenter 4: Andrea Olivar, Head of Coffee Programme, Twin
      Andrea Olivar is Head of Coffee Programme at the pioneer ethical trading organisation Twin. She oversees Twin’s global programme that works smallholder coffee farmers to access speciality markets and promote sustainability and transparency across the value chain. Twin works and trades with 50+ producer organisations representing 400,000 producers in 18 countries across Africa, Asia and Latin America and partners with likeminded businesses throughout the supply chain.
  • Sunday
  •  

    4/27/14 - Value of a Distinct Brand



    • Location: 303
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • How do you rise above the tide of coffee company conformity? How can you be more innovative and distinct? Your brand is one of your most valuable assets when you sell the same product as everyone else. Applying his experience as a design professional that has worked with successful companies to innovate business in their respective industries, Brian will present examples that will inspire established and aspiring business owners to think differently about their brand and customer experience. This presentation includes case studies from within the coffee industry that demonstrate how distinctness was employed to design stronger brand experiences."
    • Presenter 1: Brian W. Jones, Founder, Dear Coffee, I Love You.
      Brian W. Jones has been a designer for over a decade helping organizations large and small build strong brands that connect with their audiences. Before that he made coffee for a living. In the last few years, his focus has been on developing specialty coffee brands like Coffee Common, Workshop Coffee Co., G&B Coffee, Go Get Em Tiger and his own—Dear Coffee, I Love You. When not designing for, writing about or brewing coffee, Brian is completing a Masters in Business Design at the University of Gothenburg in Sweden.
  •  

    4/27/14 - Brews of a Different Feather: Cross-Industry Collaboration



    • Location: 307
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • Specialty coffee roasters and micro-breweries share many similarities; both industries are founded on sensory evaluation and small-batch experimentation; both industries have adventurous customers that seek out new taste experiences, and both industries pride themselves in educating their customers on the unique characteristics of each brew. This panel will discuss how these cross-industry partnerships can help both sides reach a new audience, as well as giving each company new insights into marketing strategies not common in their respective industries.
    • Presenter 1: Jay Cunningham, Sales Executive / Green Buyer, Intelligentsia Coffee
      Jay began his career at Intelligentsia over 14 years ago, packing coffee in the warehouse. He worked in Customer Service, Accounting, and Design before landing in Wholesale Sales. An avid cupper, he became a member of the green buying team 3 years ago and is thrilled to work with producers. Jay worked on the development of Intelligentsia's early Direct Trade graphics and messaging; and has developed many coffee collaborations with breweries, musicians and artists. He lives in Oak Park, IL with his wife Chloe and their three kids and enjoys art, food, beer, playing music, gardening, cycling and camping.
    • Presenter 2: Christopher Schooley, Roaster & Coffee Design and Experience Coordinator, Coffee Shrub & SCAA & Troubadour Maltings
      Christopher Schooley is a roaster who works with Coffee Shrub, the SCAA, and is opening a malting and malt roasting company in northern Colorado called Troubadour Maltings. He's collaborated with a number of breweries as well as brewing guilds and organizations in putting together coffee beers and events. Schooley has been working in coffee since 1997 with roasting, sourcing, and community building being his particular passions in the industry.
    • Presenter 3: Timothy Hill, QC Manager and Coffee Buyer, Counter Culture Coffee
      Tim is the QC manager and a buyer for Counter Culture Coffee. Working at Counter Culture, for nearly a decade now, he has been the delivery driver, the production bagger of coffee, and a member of the roasting department. Tim spends most of his time in the cupping lab, and modifying the procedures and tools of cupping. If he isn’t blathering about quality and trying to reinvent the wheel, he is likely talking about Ethiopian coffees. Tim also likes beer, and as a kid worshiped Bo Jackson- who recently he named his dog after.
    • Moderator: David Yake, Accounts & Education, Tony's Coffee

      David Yake heads up education for Tony's Coffee, a Bellingham-based roaster. He began making coffee in a student-run cafe in the basement of the UW Art Building 10 years ago. He has since had the opportunity of travelling to coffee-growing regions, training baristas, working with small business owners and learning more about coffee than he ever thought was possible. Occasionally, he makes coffee for tasty collaboration beers with Fremont Brewing in Seattle, WA.
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    4/27/14 - Assessing the Impact of the Relationship Coffee Model



    • Location: 310
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • Many roasters believe that price premiums and information sharing contribute to a positive increase in living standards and environmental stewardship for coffee producers. Still, considering the amount of variables both on the farm, in the community and in the supply chain, the impact of resource support is rarely ever measured, or at least measured correctly. Following a year of in-depth field work and analysis of the Relationship Coffee Model (RCM) on farmer's well being, quality of coffee, farm biodiversity, and soil health, Cornell University researchers and Sustainable Harvest Importers share their findings and talk about the importance of impact assessment in your supply chain.
    • Presenter 1: Colleen Anunu, Director of Coffee, Gimme! Coffee
      Based in Ithaca, NY, Colleen is the Director of Coffee for Gimme! Coffee (Roast Magazine's 2013 MacroRoaster of the Year) where her major responsibilities include supply chain management, quality control of green and roasted products, and company strategy and development. She serves on the Roasters' Guild Executive Council, and is a licensed Q grader and Q Instructor Apprentice. Currently a master's candidate in International Development at Cornell University, Colleen is focusing her research on vertical coordination in high-value commodity chains, with a focus on policy, agricultural extension, and institutional change to combat resource, income, and nutrition inequalities.
    • Presenter 2: Juan Nicolas Hernandez-Aguilera, PhD. Student-Applied Economics, Cornell University
      Juan Nicolás Hernández-Aguilera is a PhD student in the Applied Economics Program at Cornell University and his research is focused on sustainable agricultural value chains. Currently, he is evaluating the welfare Impact of the relationship coffee model on small growers in Colombia. Juan Nicolás is a Fulbright scholar from Colombia who has a Masters in Public Administration with emphasis in Development Planning and Environmental Sustainability from University of Pittsburgh and a Masters in Economics from Universidad de los Andes, Colombia.
    • Presenter 3: Olga L. Cuellar-Gomez, Strategic Relationships Director, Sustainable Harvest
      As the Director of Strategic Relationships at Sustainable Harvest, Olga L. Cuellar-Gomez cultivates relationships with organizations that support the work of the company around the globe. Her work brings her in contact with roasters, NGOs, foundations, financiers, and other partners dedicated to fostering a sustainable and inclusive relationship-based supply chain. Olga develops these relationships by participating in industry events throughout the year and by playing a central role in the planning of Let's Talk Coffee® Global, Sustainable Harvest's annual supply chain gathering. Olga combined her interests in specialty coffee and gender studies in a master’s degree in Latin American Studies at the University of Arizona with a thesis examining the empowerment of women coffee growers in Colombia.
  •  

    4/27/14 - Current Trends and Growth Potential of Specialty Coffee in China



    • Location: 3B
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • A well-rounded panel of experts, each involved in a different aspect of the coffee industry in China, will discuss the development of specialty coffee in China, current trends presently unfolding as well as the growth potential which is in store for the future of specialty coffee in China.
    • Presenter 1: Dong Zhao, CEO, Sculpting In Time Coffee
      Ms Dong Zhao, the CEO of Sculpting in Time Coffee, has been in the coffee industry of China for years. She is responsible for the operation and management of the company within coffee houses, barista training schools and coffee roastery in China.
    • Presenter 2: Minghui Lui, President, Aini
      Mr. Liu, the CEO of Yunnan Aini Group and the General Manager of Starbucks Aini Joint Venture, has been engaging in the coffee industry for nearly 30 years. He is one of the pioneers who brought Yunnan coffee beans to the international market. His dream is to see China producing the world’s best arabica coffee.
    • Presenter 3: Damon Chen, General Manager, Blossom Valley International
      Damon Chen is a CQI Q grader and Q Grader Instructor. He manages nine SCAA labs in the greater China area. He is on the board of the Taiwan Coffee Association and is the general manager of Blossom Valley Intl which is a SCAA International Education Program Partner and a CQI In country partner. Damon is a green coffee importer in Taiwan and manages a roast factory in Guanzhou. He also is Taiwan WCE roasting champion head Judge.
    • Presenter 4: Ming Ji, President and Founder, China Coffee Association Beijing
      Ming Ji is the first one to bring Columbian green coffee into China in 2001. He set up the first Coffee Association called China Coffee Association Beijing in 2002 with others.He helped to organize the Second WBC competition in Beijing in 2004 as a judge. And as a head Judge for WBC in Shanghai in 2007/2008/2009/2010. He set up a National Barista Training System in China with others for Ministry of Labours and Social Security. He set up a Brista Training School in 2009.
    • Moderator: Samuel Gurel, President, Greenhouse Coffee

      Samuel is currently president of Greenhouse Coffee. He has a passion and dream to develop world-class specialty coffee in China. The primary means of doing this is through education. He has worked many different parts of the industry including, cupper green importer, roaster and as a barista. Samuel grew up on a farm and has the unique experience of managing a Guatemalan coffee farm. Samuel has been a Q-grader since 2011 and is currently working on becoming a Q instructor. He loves connecting with people over coffee and is fluent in Spanish and Mandarin
  •  

    4/27/14 - Volatilidad: Cómo evitar el peligro de no manejar el riesgo de la volatilidad en los precios del Café (IN SPANISH)



    • Location: 3A
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • Esta presentación destacará los elevados niveles de volatilidad en los precios que la industria de cafés especiales perdura sobre una base diaria, y el efecto negativo sobre la rentabilidad del negocio de no proteger contra estas oscilaciones de precios pronunciados. Esta realidad se explica a través de una recapitulación profunda del balance global de oferta / demanda del café, una explicación de los distintos factores macroeconómicos que afectan a las expectativas, y una descripción de cómo los fondos especulativos de inversión influencian el descubrimiento de precios en el mercado internacional del café. Este profundo análisis incluirá un resumen de los elementos alcistas (precio más alto) y bajistas (precio más bajo) que pudieran dar ímpetus a mayor volatilidad en el precio del café, así como una revisión concisa de las herramientas financieras disponible a todo el mundo para administrar este Riesgo que está siempre presente.
    • Presenter 1: Julio Sera, Senior Risk Management Consultant, INTL FC Stone
      Julio Sera is from the Latin American offices of INTL FC Stone in Miami, FL where he services the risk management needs of the Coffee industry. With a focus strictly on reducing price volatility for commercial customers from the Tree to the Cup, Julio designs hedging portfolios tailored to each entities specific risk profile. Julio, and the Global Coffee team are regularly sought out by import/export associations, cooperatives and industry focus groups in the US and abroad, to expound on the need for hedging coffee price risk. Julio acquired his degree in Economics at Florida International University, and has over ten years of hedging expertise.
  •  

    4/27/14 - Regulatory Updates on Coffee: Prop 65, FSMA, and the FDA



    • Location: 201
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • In this lecture we will address the state of current legislative initiatives on your coffee roasting business. Current and possible legislation of a few noteworthy chemical compounds found in coffee will be discussed, including updates on ongoing litigation, how the implementation of the Food Safety Modernization Act will impact your business, and recent actions or guidance published by the FDA. Relevant topics such as caffeine, and heat formed chemical compounds, with a focus on acrylamide, will be covered to help you understand why the regulatory interest exists around them and what you should think about as these topics relate to your business
    • Presenter 1: Brian Schaneberg, Director of Regulatory, Starbucks Coffee Company
      Brian Schaneberg, PhD is the Director of Regulatory for Starbucks Coffee Company. Dr. Schaneberg has been working on topics in the food and beverage industry for over 10 years with a focus on quality, safety, health and wellness. He has worked closely with government, academia and industry including various trade groups. Brian has previously worked at Mars, Inc. and ChromaDex Corp.
    • Presenter 2: Anthony Pavel, Partner, Morgan, Lewis & Bockius LLP
      Tony Pavel is a Partner in the Food Practice at Morgan Lewis & Bockius. Mr. Pavel has a broad range of experience with issues including food safety, labeling, GRAS self-affirmations and notifications. He assists clients with novel food additive petitions, product claims in labeling, advertising, and other promotional material, as well as clinical research and substantiation issues, and regulatory strategies for new product development. Mr. Pavel is the past Chair of IFT’s Food Laws and Regulations Division and current Chair of the DC Section. During Mr. Pavel's undergraduate and legal studies, he worked for a food HACCP consulting business.
  •  

    4/27/14 - Cafe's Guide to a Social & Environmental Scorecard



    • Location: 211
    • Price: TBD
    • Target Audience:
    • Spanish Translation: no
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • As sustainability becomes an expectation of doing business, it is important that SCAA members are well versed in how to build sustainable organizations. With the launch of START in 2011, we have the ideal tool for coffee industry members to begin the journey of developing an environmental and social baseline. In the context of an overall sustainability framework, we can help members understand the value of START. This lecture is tailored to address best practices for cafes.
    • Presenter 1: Richard Young, Director of Education, Food Service Technology Center
      Richard is lead field engineer and director of education at the Food Service Technology Center (FSTC), a publicly funded research facility that studies and promotes energy and water efficiency in commercial food service. Richard currently focuses most of his efforts on technical outreach---translating the FSTC's 26 years of research into practical information. He has 20 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year. Richard contributes to the USGBC's LEED rating system, is an adviser to the National Restaurant Association's Conserve Initiative and a co-author of the SCAA's Green Guides.
    • Presenter 2: Kirstin Henninger, Founding Director, Green Cafe Network
      Kirstin Henninger is Founding Director of Green Café Network (GCN), a non-profit organization dedicated to greening the coffeehouse industry. Kirstin has built on her 15+ years of experience in the environmental field to help cafe operators combine business with sustainability and inspire environmental responsibility among their customers. Kirstin is a graduate of Stanford University and has an MA from Tufts University’s Fletcher School of Law and Diplomacy. Kirstin is also the author of SCAA's Green Guide Module 3 on Waste Reduction and co-author of the first two modules on energy and water conservation.
    • Moderator: Meredith Taylor, Manager, Peregrine Espresso

      Meredith has worked in specialty coffee for 6 years with the majority of that time spent as a barista at Peregrine Espresso in D.C. She has an educational background in environmental policy and enjoys drawing on this background for her work on the SCAA Sustainability Council.
  •  

    4/27/14 - Three Varieties in El Salvador: Production and Potential



    • Location: 204
    • Price: TBD
    • Target Audience:
    • Spanish Translation: Yes
    •  
    • Time(s) on 4/27/14:
      • 10:30AM - 11:45AM 
    •  
    • This session offers a detailed analysis and comparison of the outputs of production within three distinct coffee varieties, grown in the same soil of a single farm. The presentations seeks to highlight the similarities and superiorities of specific varieties within the specialty coffee market, while analyzing specific outputs that were most influential on the cup quality of each variety; (ex: Total yields per hectare, sugar content, cherry categorization, etc.).
    • Presenter 1: Michael Kaiser, Commercial Manager, Cuatro M, Single Origin Coffees
      Michael is from South Florida, where he studied social science at Palm Beach Atlantic University. He completed his Masters Degree in coffee economics and science this fall at the University of Udine, in collaboration with the illy coffee company, and now oversees the quality control department of Cuatro M, Single Origin Coffees in Santa Ana, El Salvador.
    • Presenter 2: Emilio Lopez Diaz, Grower/Miller/Exporter/Roaster, Cuatro M, Single Origin Coffees
      Emilio is a sixth generation coffee producer in El Salvador. He is experienced as a grower, managing two plantations, Ayutepeque and El Manzano. He is a miller/exporter and roaster, founding Cuatro M, Single Origin Coffees and Topeca Coffee in 2001. He is a Roasters Guild Executive Council Member, attending eleven of thirteen RG retreats. He is heavily involved in researching the variables of coffee production, and their effects on the final cup, of which he has presented on at previous RG retreats. He is eager to continue these efforts, to better contribute to the roasting and coffee community.