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The way a cafe constructs retail and social experiences for guests is evolving, and it all starts with a layout that encourages interaction between the customer and the service professional. Alex Bernson gave this compelling talk at Symposium 2014 on cafe spaces and the role of the barista in this equation. Bernson asserts that service

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tracy ging symp2014

In this talk from Symposium 2014, Tracy Ging gives us a comprehensive look at the main purchase drivers of coffee today. For today’s new coffee consumers, the value of specialty coffee is not just about the bean. Coffee quality is the sum of the entire experience, not just the product being served. In order to

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Piza

In this important talk from Symposium 2014, David Piza discusses some of the challenges we are facing because of coffee leaf rust, an issue that affects the entire coffee supply chain. Piza explains that there are many opportunities to get involved and do something to work towards finding solutions. In addition to research that is

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civille

Legendary taste professional Gail Vance Civille delivers a compelling story of sensory science and the coffee trade: how taste works, some of the tools available to us, and new frontiers in flavor analysis. This talk gives an important background to any taste professional’s exploration of the cutting edge of sensory science. About the Speaker Gail

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keating

A strong brand is built on a foundation of generosity and influence. Sharing good ideas, being intentional, and listening to your instinct are essential to creating a memorable and influential brand identity, as well as unique and positive experiences in the cafe setting. Al Keating, the managing & creative director for Coffee Supreme in New

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At the end of the first session at Symposium 2014, Laila Ghambari, the newly crowned 2014 U.S. Barista Champion and a member of the Barista Guild of America Executive Council, was invited onto the stage to talk about a special feature of the event: the coffee service. Working alongside Christopher Schooley, SCAA’s coffee design and

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rust

The 2013 Symposium explored the impact of leaf rust in producing countries on the production and quality of coffee. David Piza discussed some of the challenges of leaf rust that still exist today, and the exploration of potential solutions is ongoing. This year Symposium is revisiting this topic to provide updates on what progress has

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milk

Sarah Dooley kicked off the first session of Symposium introducing a topic that touches every cafe in the U.S.: Milk. In order to fully explore this topic, she traveled to Sunshine Dairy in Portland, OR to find out why not all milks are created equal and how it impacts the taste of milk based coffee

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starbucks

MIT historian Ben Wurgaft put today’s coffeehouse into historical context with its storied 17th century forebears, and debunked some myths along the way. Coffeehouses of that era are often credited with sparking the Enlightenment, the scientific revolution, and democracy itself. The real picture was not quite that simple. There was a lot of backlash about

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After an introduction by SCAA’s coffee science manager Emma Bladyka about the importance of sensory science, Gail Vance Civille, the founder and president of consulting company Sensory Spectrum, Inc., gave a talk primarily focused on the concept of pairings. Most of us are familiar with the concept of pairings from the wine industry, but any time

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