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Vida Asrina

Vida Asrina, co-founder of social enterprise the Kupi Culture Project in Banda Aceh on the island of Sumatra, gives us an insider’s view on the past half-century of coffee culture in her country. Vida details a surprising resurgence of coffee culture, which came as a side effect of a global-scale tragedy: the 2004 tsunami. Tents,

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Dr. Helene Hopfer wants to know who decides what “good” wine is. Is it the wine marketers that entice us with beautifully designed labels, the wine gurus that help us feel like experts for choosing a wine that they describe as “intellectually satisfying,” or is it more simple than that? To find out, a Descriptive

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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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SCAA’s coffee science manager Emma Bladyka delivers a primer on coffee and biology for the Symposium audience, providing a basis for understanding how genetics and environment impact coffee quality, susceptibility to disease, and productivity.  This is essential watching for coffee professionals who seek to improve their understanding of coffee science, and is a companion to

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Peter Kettler begins his Symposium 2013 talk with a powerful critique of the coffee industry’s desire for independence, and goes on to tell a personal story of developing Radio Lifeline, a coffee information distribution system. Using Freeplay radios and special coffee broadcasts in East Africa, Radio Lifeline connects farmers with information, and has led to

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In this inspiring talk from Symposium 2013, Shauna Alexander Mohr takes a look at collaborative approaches to solving big problems as an industry. According to Ms. Mohr, these issues are systemic, shared, and bigger than any one organization can tackle alone. She explains Collective Impact, a model for structuring collaboration in a way that can

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