Data was recently collected that investigated how coffee brewing parameters affect consumer acceptance of black coffee.

Following up on the video The Science of COVID-19 Safety for Coffee Businesses, Professor William D. Ristenpart of the UC Davis Coffee Center will be live for a Q&A on October 15 at 8am PST / 4pm BST.

In the final part of this video, William D. Ristenpart goes in-depth about four things cafes and coffee businesses can do to increase safety. Building on the first three parts of this video that explain how the virus functions, we now look at how masks, increased ventilation, air purifiers, and limited exposure can go a long way to prevent the spread of COVID-19 and increase overall safety.

This third segment of the second video in our Community Impact of COVID-19 series dives into the data around COVID-19 transmission probability.

Here we share How Does the Virus Get Into the Air? - Part 2 of The Science of COVID-19 Safety for Coffee Businesses. This second segment of the video in our Community Impact of COVID-19 series provides a deeper explanation of the science of airborne transmission of viruses.

Here we share Why Worry About Airborne Transmission - Part 1 of The Science of COVID-19 Safety for Coffee Businesses. This first segment of the second video in our Community Impact of COVID-19 series gives an overview of the basics of airborne transmission.

In the second video in our series Community Impact of COVID-19, we’re joined by William D. Ristenpart to look at the science of airborne diseases and how we can use that information to maximize safety while serving coffee and other products.

In this first Community Impact of COVID-19 video, Katie von der Lieth and Peter Giuliano analyze what the SCA’s most recent survey tells us about the impact of COVID-19 on the specialty coffee community.

In episode 10 of Roundtable, Yannis Apostolopoulos hosts a conversation with CEOs of companies providing a range of good and services to the specialty coffee industry.

Regístrate ahora a nuestro quinto seminario de nuestra serie virtual, Unidos por la Sostenibilidad, en el cual hablaremos de servicios integrados de datos y aplicaciones móviles para uso de productores de café.

In episode 9 of Roundtable, Yannis Apostolopoulos hosts a conversation with CEOs of chain cafés in North America, Europe, and Africa.

In episode 8 of Roundtable, Yannis Apostolopoulos hosts a conversation with CEOs of small coffee roasters around the world.

In episode 7 of Roundtable, Yannis Apostolopoulos hosts a conversation with CEOs of major espresso machine manufacturers.

In episode 6 of Roundtable, Yannis Apostolopoulos hosts a conversation with CEOs of major manufacturers in the coffee industry.

In episode 5 of Roundtable, Yannis Apostolopoulos hosts a conversation with green coffee professionals from around the world.

Regístrate ahora a nuestro cuarto seminario de nuestra serie virtual, Unidos por la Sostenibilidad, en el cual hablaremos del consumo del café en países productores como alternativa a el modelo de exportación.

Regístrate ahora a nuestro tercer seminario de nuestra serie virtual, Unidos por la Sostenibilidad, y únete a la sesión de preguntas y respuestas en el cual se hablará del estado actual del mercado de cafés especiales y la iniciativa de la SCA en torno a la crisis de precios.

Regístrate ahora a nuestro segundo seminario de nuestra serie virtual, Unidos por la Sostenibilidad, y únete a la sesión de preguntas y respuestas en torno a los retos que el coronavirus presenta a la producción agrícola.

Gracias a quienes nos acompañaron a nuestro primer seminario de esta serie virtual en el cual tuvimos una vista general a los impactos del coronavirus en nuestra industria.

La propagación del virus COVID-19 en todo el mundo ha causado gran incertidumbre, aislamiento y ansiedad. ¿Cual es la experiencia de los productores de café? ¿Qué información de mercado existe para productores medianos y grandes, organizaciones cúpulas y gremiales, cooperativas y los tostadores, y cafeterías en países productores?