110 episodes

A podcast series from the Specialty Coffee Association presenting stories, lectures, and debates from the SCA's global events. The SCA is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Learn more at www.sca.coffee.

Specialty Coffee Association Podcast Specialty Coffee Association

    • Education

A podcast series from the Specialty Coffee Association presenting stories, lectures, and debates from the SCA's global events. The SCA is a non-profit organization that represents thousands of coffee professionals, from producers to baristas all over the world. Learn more at www.sca.coffee.

    #86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019

    #86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019

    Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? Dr. Sara Marquart shares excerpts of her academic research into bitterness during her Ph.D. at TU Munich in Food Chemistry.

    • 31 min
    #85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

    #85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

    In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee. 

    • 41 min
    #84.1 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019

    #84.1 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019

    Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry. This is Part 1.

    • 1 hr 6 min
    #84.2 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019

    #84.2 | A Two Part Arc About the C Market and the Future of Specialty | Expo Lectures 2019

    Last April, much of the discussion - at Expo and Re:co Symposium - was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry. This is Part 2.

    • 1 hr 4 min
    #83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019

    #83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019

    Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks - much like many other smallholder coffee farmers around the world.
    Since 2015, Taya Brown has been conducting a multi-phase evaluation of constraints to technology uptake and profitability as part of a World Coffee Research development project that implemented the Centroamericano hybrid to address leaf-rust and low productivity. During a similar timeframe, Ryan Chipman founded Yepocapa Coffee, a US-based coffee importing enterprise focused on improving quality and transparency by becoming a direct link between US roasters and a cooperative of Yepocapa farmers.
    In today’s lecture, Taya shares a profitability analysis for one farmer group. Ryan builds on this to share how his business is learning to identify and address the various factors in profitability. Both present examples of site-specific scientific investigation, focused on participatory and farmer-centric methods, to identify profitability constraints and guide response efforts.
    Special Thanks to Softengine Coffee One, Powered by SAP
    This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.
    Related Links

    Follow along with Taya and Ryan's slides
    Read a full transcript of this episode on SCA News
    Listen to other episodes of the SCA Podcast 
    Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo 
    Read more about another study in farmer profitability in Issue 11 of 25

    Episode Table of Contents
    0:00 Introduction
    2:40 The results of the profitability analysis of the Eca Montellano Cooperative
    22:42 Ryan Chipman’s work analyzing how San Pedrana Cooperative’s cost of living and size of production affect farmer profitability and risk
    47:00 Audience Questions
    59:00 Outro

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    • 59 min
    #82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019

    #82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019

    The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual's desired effect. Of these factors, time can be an important variable—in multiple ways—and this talk will highlight two recent projects. The first investigated the time-evolution of coffee flavor extraction during the brewing process. By dividing a drip brew into eight parts and evaluating the flavor change every 30 seconds, it offers a more detailed picture of observable extraction changes. The second experiment investigated time elapsed post-brew, comparing how quickly perceptible changes occur when coffee is held in a carafe, in order to understand the stability of flavors depending on holding conditions. Both of these studies offer preliminary data that can be immediately useful to the industry in developing and preserving desired flavors in the coffee brewing process.
    Today’s lecture is presented by Mackenzie Batali, a second-year graduate student in Food Science and Technology at the University of California, Davis, focusing her research in coffee sensory analysis. Previously she received a chemistry degree from Lewis & Clark College in Portland, Oregon, and worked as a flavor chemist before transitioning into the coffee world. She has spoken previously about her work on coffee fractionation at ASIC 2018.
    If today’s lecture piques your interest, you can also read more about Mackenzie’s fractionation experiment in Issue 11 of 25 Magazine.
    Special Thanks to Softengine Coffee One, Powered by SAP
    This episode of the Expo 2019 Lectures podcast is supported by Softengine Coffee One, Powered by SAP.  Built upon SAP's business-leading Enterprise Resource Planning solution, Softengine Coffee One is designed specifically to quickly and easily take your small-to-medium coffee company working at any point along the coffee chain to the next level of success. Learn more about Softengine Coffee One at softengine.com, with special pricing available for SCA Members. Softengine: the most intelligent way to grow your business.
    Related Links

    Read a full episode transcript on SCA News
    Listen to other episodes of the SCA Podcast 
    Learn more about the upcoming 2020 Lecture Series at the Specialty Coffee Expo 
    Read "Less Strong, More Sweet," a feature by the team at UC Davis on this experiment in Issue 11 of 25

    Table of Contents
    0:00 Introduction
    3:10 An overview of the coffee science research taking place at UC Davis
    26:00 How does brewing time impact the chemical properties of coffee?
    37:00 Summary and conclusions
    42:30 Outro

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    • 43 min

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