PROBAT BURNS - Specialty Coffee Association News · Create powerful profiles with the new P Series from Probat Burns! These specialty coffee roasters ... ence the H.C. Valentine Pop-Up

On the Cover

A PUBLICATION OF THE SPECIALTY COFFEE ASSOCIATION OF AMERICA

APRIL 15, 2016

POWERFUL PROFILES FROM

PROBAT BURNS

Issue 2

UPPERS & DOWNERSCOFFEE AND BEER

SCAA EDUCATIONAL PATHWAY CLASSES

CLIMATE CHANGEIMPACTS ON COFFEE

2016 PORTRAIT COUNTRY

INDONESIA

SCIENTIFIC POSTER SESSION

2 THE DAILY EDITION | FRIDAY, APRIL 15, 2016

5 Uppers & Downers: Celebrating the Parallels

Between Craft Coffee and Craft Beer

STEPHEN MORRISSEY

6 SCAA Educational Pathways:

Opportunities at Expo and Beyond

TODD ARNETTE

8 SCAA Membership: The Value of Community

JENNI MORSE

12 Selamat Datang pecinta kopi Indonesia!

EVAN GILMAN AND JOHN COSSETTE

10 How Does Climate Change Affect Coffee?

HANNA NEUSCHWANDER

13 SCAA Introduces Scientific Poster Session

at the 2016 Expo

EMMA SAGE

14 SCAA Explores the Development of New Guilds:

Coffee Technicians Guild and

Coffee Producers Guild

MANSI CHOKSHI

STAFFLily Kubota

Executive Editor

Susan Gates

Advertising Sales

Tiffany Howard

Design

Danny Pinnell Digital Edition

Mya Stark

Editing

ON THE COVERPOWERFUL PROFILES from Probat Burns

Create powerful profiles with the new P Series from Probat Burns! These specialty coffee roasters give you the power to control your roast profiles more precisely than ever before. Monitor your roasting curve in real time and adjust the heat with just a tap. The revolutionary burner technology instantly responds, while ensuring ultra-low NOx emissions. Then, save your recipe for future batches. Your customers will keep coming back for the flavor they can only get from you. See the power at SCAA Expo booth #737 and visit probatburns.com to learn more about how you can roast assured.

FRIDAY, APRIL 15, 2016

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TABLE OF CONTENTS SCHEDULE OF EVENTS FRIDAY, APRIL 157am–6pm Expo Registration Open7am–10:30am Exhibitor Move-In8–9:30am Rainforest Alliance Sustainable Coffee Breakfast–Ticketed Event8–9am Coffee & Networking Mixer8am–5pm Pathway Classes 9am–5pm United States Barista Championship–Round 19–10:15am Portrait County Program9am–12pm Lectures 9:10am–3:25pm United States Brewers Cup–Round 1 continued10:30am Official Opening of Exhibits, Hosted by SCAA’s Board of Directors10:30am–4:30pm United States Roaster Championship10:30am–5:30 pm Exhibit Hall Open to Registrants12–2pm Scientific Poster Session12:30–2:30pm Films on Coffee: Aroma of Heaven 4–5:30pm World Coffee Research General Assembly– Everyone Invited5:30–7:30pm SCAA Awards Reception–Everyone Invited5:30–7:30pm Coffee Kids Reception

FRIDAY, APRIL 15, 2016

Barista Inspired. Barista Approved. TM


EXHIBITOR, SPONSOR & INDUSTRY NEWS

H.C. VALENTINEThe H.C. Valentine Coffee and Tea

Company is proud to sponsor the 2016 SCAA Expo. Please come by to experi-ence the H.C. Valentine Pop-Up Cafe at Concourse C, Level 2. We will serve coffees and teas from all over the world, including the H.C. Valentine Nitrogen Cold Brew 100% Organic Aztec! Our Latin motto is Excel-lentia Quod Ultra, which translates to “Excellence and Be-yond.” We are dedicated to excellence with our coffees, teas, and cold brew, and are 100 percent committed to serving our customers the world’s finest specialty coffee, tea, and cold brew—every day.

H.C. Valentine coffees have been roasted in small batches in an artisan style since 2007, to develop complex and intense aroma and flavor profiles. We are committed to growing our certified Fair Trade, Organic, and Rain-forest Alliance coffees and teas each year. We are also committed to partnering with farmers at origin who are dedicated to sustainable growing practices. We pledge to continue to partner with specialty-grade farms in the best coffee- and tea-growing regions around the world.

Please visit our 2016 Pop Up Cafe on Thursday, Friday, Saturday, and Sunday to meet and talk to our passionate H.C. Valentine employees as they pursue providing per-fect cups of coffee, tea, and cold brew everyday!

Pop-Up Cafes | FEATURED COFFEE SERVICE

BUDDY BREW COFFEEBuddy Brew Coffee will be dialing in a unique

experience for folks in the Lecture Hall this year at SCAA’s big event. The Tampa-based craft roaster has joined forces with Modbar and their revolutionary technology to offer a one-of-a-kind Pop Up Cafe experience.

Driven by their passionate commitment to “Brew Good. Do Good,” Buddy Brew Coffee boldly unites craft and passion in their relentless quest to offer unparalleled coffees and experiences. The folks at Buddy Brew are fueled by their desire to cultivate and nourish relationships from crop to cup, promoting local and global community through a spirit of hospitality, generosity, and love.

We invite you to experience Buddy Brew’s commitment to coffee excellence and hospitality first hand at their SCAA Pop Up Cafe. Take a pause, grab a seat at the bar, and chat with their head roaster and baristas while you sample a selection of their coffees and espresso, crafted with Modbar’s state-of-the-art equipment. And don’t miss the hand made booth created by Tampa-based artist, Ron Francis, reminiscent of Buddy Brew’s flagship Roastery & Café in Tampa.

Visit the Buddy Brew Coffee & Modbar Pop Up Cafe in the Lecture Hall, Building B, Level 4. Friday 8:00am–12:30pm, Saturday 8:00am–12:30pm, and Sunday 8:30am–12:30pm.

For more on Buddy Brew Coffee, check out their website at buddybrew.com.

For wholesale orders and information email [email protected].

THE DAILY EDITION | FRIDAY, APRIL 15, 2016 5

EXHIBITOR, SPONSOR & INDUSTRY NEWS Uppers & DownersCELEBRATING THE PARALLELS BETWEEN CRAFT COFFEE AND CRAFT BEERSTEPHEN MORRISSEY

Explore the emerging world of Uppers & Downers, and discover beautiful beers made with beautiful coffee. We’ve part-nered with Michael Kiser of Good Beer Hunting to bring some of the best breweries from around the U.S. to our show, providing attendees with a chance to sample incredible coffee beers, and learn about the unique storytelling that helps distinguishes each of these craft brands and their coffee partnerships.

This special event will feature:NEW BELGIUM

Witness an incredible sensory deconstruction of a coffee beer from one of America’s most progressive craft brewers. As a leader in traditional

sour beer making and blending, New Belgium has taken an artful—and microbiological—approach to producing “Oscar™-worthy coffee,” served today on nitro. In tandem, they’re pouring the components of that process, the sour brown ale La Folie and their black lager 1554.

SPILLER PARK The multi-roaster coffee bar model feels very familiar to the beer

consumer, so we asked owners Dale Donchey and renowned chef Hugh Acheson to take their lineup of roasters and connect them with local brewers Creature Comforts and Wild Heavens to make something spe-cial. Additionally, our friends at KitchenAid have kindly provided grinders and their new Precision Press brewers so guests can sample the coffees used in each beer.

TODDY BAR Get past the idea that cold brew homogenizes: explore the variety of

cold brew techniques with the team from Toddy, the method of choice for so many coffee beers, and taste what happens when you steam cold brew.

OCTANE & THREE TAVERNSA long-standing beacon of great coffee and craft beer in Atlanta,

Octane Coffee has partnered with Three Taverns from Decatur, GA to showcase a coffee version of their Night on Ponce IPA, something new and bespoke to Uppers & Downers.

ANGRY ORCHARD & MADCAPLongtime friend of Uppers & Downers Ryan Burk is the head ci-

der-maker at Angry Orchard, and prepared this beautiful Coffee Cider in collaboration with Madcap Coffee: a bittersweet cider cold-steeped with organic cascara from Santa Lucia, Costa Rica.

Visit us on the show floor!


There are many reasons to attend the Specialty Coffee Asso-ciation of America’s Annual Expo. One of the most important is to become a better coffee profes-sional. To do that, you need to continually broaden and develop your skills while deepening your understanding of the specialty coffee industry; and that’s where SCAA’s professional development classes, now known as Educational Pathways, come in.

SCAA Educational Pathways are internationally recognized as the authority on coffee education. There are Educational Pathways for the roaster, barista, coffee taster, and coffee buyer. Each of these Pathways has a chairper-son and a committee who are recognized subject-matter experts, volunteering their time and skills to develop the coursework, vet the science, and ensure that the skills developed meet the contemporary needs of our industry.

This year’s Expo classes are integral to your pursuit of great coffee. Learn to cup coffee with Q Graders and Q Instructors. Refine your espresso skills with Barista Guild Executive Council members and world-class competitors. Learn sensory analysis and qual-ity control from a Ph.D. in food science. Experience hands-on the principles of coffee roasting, on a wide range of manufacturers’ equipment, taught by experts from the Roaster’s Guild. Sharpen your coffee-buying skills with the Chair of the Coffee Buyer Pathway and major coffee importers. Learn brewing essentials from the Chair of the Brewing Committee and members representing a broad equipment background.

SCAA has worked hard to make its professional development very accessible. The eLearning program offers more than a dozen classes online via scaaeducation.org. And no matter what region of the globe you are in, there are many SCAA-certified Campuses where you can take an individual class, one- or two-day training, or a full

Pathway Program or Q Course.

As coffee is a global product, coffee educa-tion, similarly, is global. Excitingly, earlier this year the Chairs of the Roaster, Barista, Coffee Buyer, and Coffee Taster Pathways, in conjunction with their counter-parts from the Specialty Coffee Association of Europe, developed an elegant credit equivalency methodology. Credit in one Association’s curriculum can easily be matched with equivalent credit in the other. Generally, all that is required is an online exam. In only a few instances are additional classes necessary.

Full disclosure: I am biased when expressing my beliefs regarding the results of the Specialty Coffee Association of America’s ongoing professional development. Not because I am the Chair of the Educational Pathways program or because I am a Certified Lab Campus owner; rather, I am biased because over the past 15 years I have learned from, collaborated with, and con-tributed to the Pathways’ body of knowledge. That, combined with close relationships developed in the Roaster’s Guild, Barista Guild, Coffee Quality Institute, and the Specialty Coffee Associations of Europe and America, has enabled me to become a better coffee professional.

TODD ARNETTE IS THE OWNER OF THE ACADEMY OF COFFEE EXCELLENCE, AN SCAA CAMPUS IN WILLIAMS-BURG, VIRGINIA. HE IS ALSO SCAA CHAIR OF EDUCATION-AL PATHWAYS, SPECIAL-IZED LEAD INSTRUCTOR, Q GRADER, AND ASSISTANT Q INSTRUCTOR. MR. ARNETTE MAINTAINS PERSONAL RE-LATIONSHIPS WITH PRODUC-ERS AND CLIENT TRAINING RELATIONSHIPS AROUND THE WORLD. YOU CAN FIND HIM AT EXPO BOOTH 546. WWW.WCOFFEE.COM

SCAA Educational Pathways OPPORTUNITIES AT EXPO AND BEYONDBY TODD ARNETTE

THERE IS STILL TIME TO REGISTER FOR THESE HANDS-ON ROASTING PATHWAY CLASSES AT THE SCAA EXPO:

Intro to Roasting – RP112 (9:30am and 1:30pm on Friday)

Profile Roasting – RP120 (9:30am and 1:30pm on Saturday)

Comparative Cupping: Africa – GE202 (1:30pm on Saturday)

SIGN-UP FOR THESE COFFEE BUYER PATHWAY CLASSES TO LEARN HOW TO NAVIGATE THE MARKET, CONTRACTS, AND OTHER TECHNICAL SKILLS OF THE GREEN COFFEE TRADE:

Green Coffee Buying Essentials – CB205 (2:00pm on Friday)

Buying on Green Coffee Market Principles – CB236 (9:00am on Saturday)

Green Coffee Purchasing Strategies – CB237 (2:00pm on Saturday)

SCAA EDUCATIONAL

PATHWAYS ARE

INTERNATIONALLY

RECOGNIZED AS THE

AUTHORITY

ON COFFEE EDUCATION.


[ ]

AVAILABLE NOW AT THE SCAA STORE– Located in the Concourse Level 1 Lobby -

Near Exhibit Hall Entrance


SCAA has been an instrumental partner to our company: simpli press coffee. We are currently redesigning the French press (without the mess and yielding a smoother, more complex brew). Being new to the coffee industry and a startup, we needed to find

our network, and fast. I joined SCAA to learn more about coffee, from seed to cup, and to gain ac-cess to the specialty coffee world.

SCAA has provided us with a community of industry experts, support, and feedback. We even had an opportunity to brew simpli

press for SCAA in their office headquarters—for their Presi-dent Ric Rhinehart and Director of Symposium Peter Giuliano, as well as the rest of the team. It was definitely a nerve-wracking experience, but the they were very supportive and honest with their feedback. This led to connecting us with further business partners that we could trust.

Within the SCAA team, we’ve also found truly passionate indi-viduals that we admire and some we call friends. I’ve learned from so many of their team members: social media, special events, coffee brewing, coffee science, sustain-ability—the list goes on. Their people not only elevate the world of specialty coffee, but also bring we of the specialty coffee world together to further the movement. I’ve found SCAA’s open-door pol-icy to their members to be exactly as promised, having visited their office a few times now, and en-joying every minute of it. They’ve made specialty coffee accessible to all those who are curious, while promoting education and further engagement for those who are already a part of it.

In less than a month, we will be throwing events and launching our Kickstarter campaign. SCAA has also offered to let the community know about our efforts; this is unheard-of with most associations,

June 13-17Las Vegas Convention Center

Register Now! Advanced Rates End

Friday, May 20th!

www.worldteaexpo.com

Restaurant-Hospitality_FoodMgmt_FP_8-5x11.indd 1 4/7/16 2:28 PM

where human contact and support are rarely to be seen. I see myself as part of the SCAA community now—I even volunteer at events. That is the kind of community that they have created: one that makes you want to be a part of it in every way you can.

This upcoming Expo in Atlanta is our first-ever trade event, and we cannot wait to be a part of it. I have connected with people from all over the U.S., and internation-ally, who will be there. This shows the reach of SCAA and how much coffee industry professionals value the community.

I highly encourage everyone to join SCAA. You will get more out of it than you can imagine. Just reach out to them and they will show you the way. If you want to expand your business, knowledge, network, and more—this is the community for you! On another plus note, you can do all this while enjoying the world of specialty coffee and all the flavors it has to offer!

JENNI MORSE IS THE CEO AND INVENTOR OF SIMPLI PRESS COFFEE. SIMPLI PRESS IS A FRENCH PRESS WITH-OUT THE MESS AND WITH A SMOOTHER, MORE COMPLEX BREW. JOIN SIMPLI PRESS AT THE IWCA BOOTH NO. 1705 AT THE EXPO!

SCAA Membership JENNI MORSE

THE VALUE OF COMMUNITY


June 13-17Las Vegas Convention Center

Register Now! Advanced Rates End

Friday, May 20th!

www.worldteaexpo.com

Restaurant-Hospitality_FoodMgmt_FP_8-5x11.indd 1 4/7/16 2:28 PM


Experts agree that climate change poses a significant threat to coffee. But what is being done about it? A panel of in-dustry leaders convened at Re:co Symposium to discuss just how far we’ve come since climate change first appeared on our radar over a decade ago—and just how far we have left to go.

How does climate change affect coffee? Like many of its tropical cousins, coffee is a “Goldilocks” crop—conditions can’t be too hot, too cold, to dry, or too wet for it to thrive. But climate change is making all of these scenarios more common. And all of them can affect both productivity and quality; two of the most important determents of a coffee farmer’s income.

How Does Climate Change Affect Coffee? HANNA NEUSCHWANDER

Other impacts of climate change are more dramatic: droughts and disease epidemics come fast and hard. These quick shocks push farmers away from coffee, and they are happening more frequently. In 2014, an unprecedented drought in Brazil caused the loss of nearly one-fifth of the country’s coffee crop. Ethiopia is in the clutches of one of the worst droughts in 60 years. In Central America, an extended epidemic of coffee leaf rust has led to the loss of 1.7 million jobs.

Still, we have very little hard science about coffee and climate change. Most predictions and models are either not cof-fee-specific, or are based on limited data. That’s exactly what Aaron Davis, a coffee botanist at Kew Gardens, has been work-ing on. He spearheaded a major project in Ethiopia to map the country’s climate risk, collecting weather and GIS data from dozens of climate stations, conducting in-terviews with hundreds of coffee farmers, and observing the condition of both wild and cultivated coffee across the country. The project is the most detailed on-the-ground coffee-specific climate expedition to date. It is already being used to design adaptations for farmers in the birthplace of coffee, and provides a model for other countries to follow as they consider their own climate adaptation strategies.

The solution for coffee and climate change will not be one big, blunt ham-mer—it will be thousands of tiny hammers, designed to hit very specific nails. That was the core message of Mark Lundy, a researcher at the International Center for Tropical Agriculture (CIAT). Some farmers won’t be affected by climate change at all in the short term; some will need help to adapt—assistance planting new varieties, experimenting with new types of shade, or growing additional crops; and some may be unable to farm coffee at all in the near future. The details matter, accord-

ing to Lundy, if we are going to design adaptations that really help farmers.

Unfortunately, forests may be one of the biggest losers as cli-mate change advances, according to Bambi Samroc of Conservation International. Arabica coffee in particular likes relatively cool equatorial climates. As the planet warms, higher temperatures are chasing coffee “up the moun-tains”—right to where fragile, highly biodiverse forests are con-centrated. One way to ensure the supply of high quality coffees with-out harming forests is to stimulate consumer demand for sustainable coffee, something CIAT is working on through its Sustainable Coffee Challenge.

Getting consumers invested in climate change is critical, accord-ing to Xavier Harmon of Twin, because it creates the business incentive required to invest in the work of helping farmers adapt. But it will take innovative new models that go beyond certifications. He pointed to the rise of Community Supported Agriculture and its effectiveness in getting consum-ers invested in where their food comes from and how it is grown. He ended with a clarion call: business as usual is what created the problem of climate change to begin with. To solve it, we have to begin thinking of our businesses in new and unusual ways.

HANNA NEUSCHWANDER HAS BEEN COMMUNICAT-ING ABOUT COFFEE AND SCIENCE SINCE 2004. SHE IS CURRENTLY THE COMMU-NICATIONS DIRECTOR FOR WORLD COFFEE RESEARCH.


This past March, representatives from marine insur-ance companies around the globe met in Dallas for their Annual Con-fab. Hosted by Rekerdres & Sons Insurance Agency, Inc., the Confab brings together players across the coffee industry to discuss industy trends, compare markets, and discuss risk management.

Heightened coffee risk has left marine insuers feeling uneasy, especially with the pressure building from Brazil’s impending

July and August deliveries. With Brazilian currency depreciating, a massive export of stock to Europe and the U.S. looms. If not handled carefully, there is a possibility of increased theft and wet-damage claims due to frantic export, sloppy packaging, and possibly untrustworthy piplines.

When sustainable principles—counting, training, tracing—are applied to coffee production and export, stronger risk management and a safer supply chain results. When merchants take the next step to carefully prepare and “dress” the container, then the likelihood of the sound arrival

of coffee to Europe and the U.S. greatly increases.

One highlight of the Confab was guest speaker David Griswold, head of Sustainable Harvest. He


Coffee Industry’s Most Prominent Marine Insurers Uneasy Over Coffee Cargo MELISSA LAUREL

shared his sourcing model, with special emphasis on sustainability and the steps that must be taken to maintain value from origin to roaster.

The risk of coffee movement from origin to roaster has a 400-year history with marine insurers, despite a global reduction in marine-cargo underwriters. The remaining select marine-industry standbys must rally around useful practices which bring value to the good practices of our assureds.

To learn more,

visit www.reksons.com.

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Selamat Datang Pecinta Kopi Indonesia!BY EVAN GILMAN AND JOHN COSSETTE (ROYAL COFFEE, INC.)

SCAA welcomes this year’s portrait country, Indonesia, a diverse and fascinating archi-pelago of over 17,000 islands and hundreds of languages. Indonesia is the supplier of some of the world’s finest and most famous coffees, and the home of some of the world’s first coffee plantations. Coffee lands in Indonesia stretch from the Northwestern tip of Sumatra all the way to Papua and includes the islands of Sulawesi, Flores, Bali, and, most famously, Java, where coffee cultivation on a truly commercial scale began over 400 years ago. Suffice it to say, one thing on all our minds is our next cup of Java.

Indonesia is a giant archipel-ago straddling the equator that covers 2 million square kilometers, roughly 12 times the size of the state of Georgia; coffees from Indonesia can run the gamut of flavor profiles. In Sumatra, the earthy, creamy coffees of Gayo are sometimes reminiscent of tobacco. On the same island, the herbal and tart coffees of Lintong distinguish themselves with their relative dryness. If you’re interest-ed in brighter flavors, Sulawesi’s Toraja region is home to sparkling high grown coffees that can have notes of tropical fruit. Coffee from Flores’ Bajawa region can have unique spicy notes that some people compare to white pepper. Bali exports a natural process coffee that screams guava, cherries, and chocolate. Javanese washed coffees were once the world standard, and display heavy molasses sweetness, cocoa, and a pop of grapefruit acidity at their best. With such a wide range of flavors, Indonesian coffee has the potential to satisfy many different palates.

This exceptional diversity in flavors is partially due to geog-raphy, but more so to the varied

methods of coffee processing performed on the different islands. Indonesia is the origin of wet hulled coffees,

a unique processing method that is a result of both necessity and logistics. Due to the relative inac-cessibility of the places the coffee is grown (and the inability of farm-ers to transport all the coffee they have grown), a system where cof-fee is passed through many hands has evolved. In wet hulled coffees, the cherry is harvested and pulped by the farmer, fermented and washed, then delivered to collectors or sold at market after minimal drying. After being sold, it is finally delivered to a processing mill that will hull the coffee while it is still relatively wet - 25 to 40% moisture content. The coffee is then dried down to 12 or 13% without the protective covering of the parchment, which fully exposes the coffee to the elements. The manner and the conditions under which the coffee undergoes this final drying greatly influences the ultimate flavor of the coffee.

Though wet hulling is the best-known process in Indonesia and foremost of Sumatra, many areas produce fine washed coffee as well. Java, Bali, Flores, and Sulawesi all produce washed coffee alongside wet hulled coffee. Recently, dry processed coffee has found its way to market from Northern Sumatra, Bali, Timor, and even Flores. Natural coffees from Northern Sumatra have all the intense fruit you would expect, with a more sparkling and tropical

bent than more familiar offerings from Ethiopia.

The complexity and variation of arts and culture throughout the archipelago is just as multi-farious (and lively) as the coffee and language. While the official language of Indonesia is Bahasa Indonesia, for many it is a second language. There are more than 700 languages spoken throughout the archipelago, and within some languages there are even different registers. The same geographical constraints that affect coffee and language allowed many distinct cultures to thrive and develop, and the result is one of the most cultur-ally diverse regions of the world. The government of Indonesia is very focused on preserving cultural heritage with schools for the arts, and provides primary education in regional dialects. Aside from the multitude of languages, some-one traveling through Indonesia

can hear varied music from the traditional Tapanuli ogong in Northern Sumatra, to the large bronze gamelan ensembles of Java and Bali. Each ensemble has different repertoire, and different instrumentation. If you’re more in-terested in pop music, try starting with the kroncong oldies, moving to jaipongan, and finally exploring the ever-popular dangdut dance music. What better way to enjoy a cup of coffee but alongside some great music?

The coffees of Indonesia are cof-fees of character – bold, intense, tricky to tame, and unmistakable in their presence. If you are not familiar with the great variety of flavors and styles of coffee pro-duced on these islands, please visit the Remarkable Indonesia plaza at this year’s conference and open yourself up to another world. You need look no further for a great cup of Java.

ON FRIDAY AT 12:30PM IN

THE C101 AUDITORIUM,

JOIN US FOR A

SPECIAL SCREENING

OF THE DOCUMENTARY

AROMA OF HEAVEN.

SCAA PORTRAIT

COUNTRY INDONESIA IS

PROVIDING SNACKS AND

THERE WILL BE A Q&A

WITH THE DIRECTOR

AFTERWARDS.


NOW

AVAILABLE!

SINGLE SERVE COFFEE PODS

...AND NOW HE’S SINGLE!GUESS WHO’S BACK IN TOWN?

**Trademark registered by the Colombian Coffee Growers Federation- FoNC.‡BPI® and PURPOD100™ are trademarks of their respective owners, used under license.

For more information please visitPURPOD100.com or CLUBCOFFEE.ca

‡‡

What can you expect at the first SCAA Scientific Poster Session?

• Make new connections

• Advance your coffee science knowledge

• Meet scientists

• Learn about the most recent, compelling research going on around the world on coffee

This year, why not take a few minutes to learn about something new? The first ever SCAA Scientific poster session will be held on Friday from 12-2 pm in the Lectures area (Building B, Level 4), and the posters will remain up for viewing until Sunday afternoon. Please join us for some coffee and good conversation!

Poster sessions are a typical component of scientific conferences, and are a good medium to quickly present research in a forum that stimulates discussion. These posters present the data and findings uncovered in research, but the poster also present an argument for the validity and importance of the

SCAA Introduces Scientific Poster Session at ExpoEMMA SAGE

research. This is your opportunity, as an attendee, to meet and interact with scientists working around the world on coffee. Let them know what is important to you! You will have a 1-on-1 audience with them as they explain their work and how it relates to the industry.

Check out this new session to browse the posters, join us for the poster session on Friday, and to meet & greet scientists, ask questions, and discuss compelling research studies. Attendees will have a unique opportunity to talk coffee with scientists, learn about current research, and make connections with scholars from around the globe. You never know what future study may result from your causal conversation with a scientist at the SCAA Expo!

Poster topics will include packaging, espresso preparation, coffee chemistry, coffee quality markers and sensory methods, coffee flavor, grinding, and roasting technology, among others. Science from at least ten countries will be represented in this session.

ADV_Fiera_SCAA_215,9x279,4mm.indd 1 31/03/16 16:56


The Specialty Coffee Association of America is a mutual benefit trade association with many constituents in the coffee industry. To serve those constituents, we offer both organization and individual memberships. While the organization members are split by business type, the individuals are more commonly known as our professional guilds: Roasters Guild (RG) and Barista Guild of America (BGA).

The Oxford English Dictionary defines a guild as “A confrater-nity, brotherhood, or association formed for the mutual aid and protection of its members, or for ..some common purpose.” Both the RG and BGA were formed by passionate leaders who rose to the challenge and took on the adventure of starting a new guild. Since these guilds were created in 2000 (RG) and 2003 (BGA), we have not added another individual member category—until summer of 2015, when a few individuals joined together to commit to

SCAA Explores the Development of New GuildsCOFFEE TECHNICIANS GUILD AND COFFEE PRODUCERS GUILD MANSI CHOKSHI

forming what we are now calling the Coffee Technicians Guild and Coffee Producers Guild.

Over the last six months, these volunteers have recruited other leaders within the industry and met via conference calls, in-person meetings, and other forums like What’s App, to discuss and finalize foundational elements such as vision, mission, and the process of collecting vital information from prospective members and customers.

There is no handbook on how to form a guild, and no two groups are exactly the same; but there are definitely guidelines that SCAA staff has been greatly helpful in providing to these leadership groups. We’ve been helping every step of the way, because this is ex-actly why we exist—to support our members in engaging with each other and the larger community.

These meetings in Atlanta will be important for various reasons, and they will mean different things to different people. We need your

support. We need you to volun-teer. We need information. We would love to hear your ideas and suggestions. Join the mailing lists on the respective websites and please take the surveys if applica-ble. Attend the meeting and offer feedback. This is your opportunity to be involved and help shape the new membership guilds. Be a part of expanding our specialty coffee community.

Learn what these new guilds are all about and join us for the following meetings during the SCAA Expo:

Coffee Technicians Guild | Meet-ing on Sunday, April 17 from 1:00 pm-2:00 pm in room C206 at the Georgia World Congress Center. Meet members of the working group in the SCAA Member Lounge from Friday-Sunday from 11:00 am-3:00 pm at Booth 1209.

Coffee Producers Guild | Meet-ing on Friday, April 15 at 3pm in room B403 at the Georgia World Congress Center.

Campaign for Thriving Communities:Support the First Organic Farmers Market in Jinotega, Nicaragua

We’re kicking off a campaign to bring healthier food to the coffee-growing community of Jinotega, Nicaragua.

The SOPPEXCCA cooperative is creating the area’s first-ever organic farmers market in Jinotega—home to about 50,000 people.

Building on SOPPEXCCA’s strong reputation for quality, coop members will grow and sell organic produce to area residents.

This exciting new venture

* helps farmers diversify and increase income

* brings fresh, healthy, organic produce to thousands

* strengthens Jinotega’s local food system, and

* boosts the local economy

All donations up to $5,000 will be

matched by Philz Coffee!


Sponsored Advertising Content

JOIN US FOR UNEXPECTEDDISCOVERIES AT THE NESPRESSO BOOTH (507)

FROM 12 PM - 2 PM, DURING THE SCAA EXPO

FRIDAYDiscover Robusta inthe sensory lexicon

SATURDAYExperience how shape impacts fl avor

SUNDAYEnjoy unexpected

pairings

We will also run daily workshops on the AAA Sustainable QualityTM Program:"Robusta" and "Why Aluminium". Speak to our sta at the booth to register.

Discover Robusta inthe sensory lexicon

Enjoy unexpected

Documents

PROBAT BURNS - Specialty Coffee Association News · Create powerful profiles with the new P Series from Probat Burns! These specialty coffee roasters ... ence the H.C. Valentine Pop-Up