René León-Gómez presents “A Perfect Storm: Navigating the Effects of COVID-19 on Coffee Producers” at Re:co 2020.
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This session lays out a path to build a more resilient specialty coffee industry by respecting those relationships, workers, and the community at its core, whose vulnerabilities and value have been laid bare.
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Vava Angwenyi speaks on Race, Specialty Coffee, and the Urgent Need for Progress at Re:co 2020.
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Mbula Musau speaks on Race, Specialty Coffee, and the Urgent Need for Progress at Re:co 2020.
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Many of us in coffee innovate in an attempt to improve the livelihoods of coffee producers: from Direct Trade to social programs, from certifications to traceability. But how do we know if these innovations work?
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In this talk, Kim Elena Ionescu introduces the SCA's recently debuted Coffee Systems Map.
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Chris McAuley and Cydni Patterson brew their favorite coffees together and talk about their shared experiences as young Black folks in the coffee industry.
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In this talk, we'll explore the assumptions behind this time-tested tool, and learn about new research that tests the foundations of coffee brewing, sensory evaluation of coffee, and how to measure it all.
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In this talk, Dr. Croijmans will go into recent studies that have looked at wine and coffee language, offer suggestions to adapt online coffee sales, and discuss open questions to align coffee descriptions to what consumers expect, informed by insights from wine and coffee research.
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Due to distancing and mobility restrictions caused by the COVID-19 pandemic, specialty coffee consumption has been shifted from shops to home. Which marketing tools could be relevant to influence the coffee drinking experience outside the coffee shop?
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How did COVID-19 affect market shifts at the start of the pandemic, and what implications does this have for the future?
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How can the specialty coffee industry demonstrate its ethos through exciting integrated marketing initiatives?
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COVID-19 has changed both consumer buying patterns and how large retailers are approaching their offerings – a phenomenon affecting not just coffee, but all beverages.
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We asked industry experts to reimagine our interactions with coffee in three years and to share their thoughts with the industry. It is at once optimistic and a cautionary tale.
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