How did COVID-19 affect market shifts at the start of the pandemic, and what implications does this have for the future?

How can the specialty coffee industry demonstrate its ethos through exciting integrated marketing initiatives?

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.

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.

Learn about the process that designers use to extract, teach, learn, and apply knowledge: Design Thinking. Attendees will review human-centered techniques and explore creativity tools to expand their ability to build the culture they want for themselves and their community.

How can retailers adapt their digital strategies to be competitive online? Learn about key channels you should be utilizing and the tactics that will help you rise to the top of search results, increase conversions, and keep shoppers coming back.

We may live in the age of the replica, but we’ve never been so preoccupied with authenticity – especially when it comes to what we eat and drink.

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.