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We are pleased to offer a fellowship opportunity to attend the SCAA Symposium April 8-9, 2015, in Seattle, WA to a select number of individuals as determined by the application committee. This fellowship program, underwritten by S&D Coffee for the 2015 Symposium, is designed to give access to those who might not normally be able

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Since the inception of SCAA Symposium seven years ago, we’ve been thoughtful that, as we seek to create an environment where we can learn about and address the biggest challenges facing coffee, we must pay attention to the physical environment as well as the intellectual one. This year, we have taken a big new step:

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(Reposted from The Specialty Coffee Chronicle) By Kim Elena Ionescu, Counter Culture Coffee Symposium is our community’s annual opportunity to come together and address, collaboratively, the big issues we are all grappling with and trying to understand. Sometimes these issues emerge as threats, as coffee leaf rust did in 2013, and other times, they present

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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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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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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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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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SCAA executive director Ric Rhinehart started off day one of Symposium by poking fun at what he called his annual “dire warnings” speech. This year, he spoke instead about the concept of how coffee is valued. At a roughly estimated price of $1.50 a pound, the sale of green coffee generates roughly $20 billion dollars

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Greetings Symposium Delegates! We look forward to seeing you for the 6th annual SCAA Symposium in just a few days. The intention of this post is to help you get the most out of your Symposium experience…by doing a little preparation. We’ve put a lot of effort into packing as much great content into the

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