Exploring The Process Of Coffee Extraction - Chahan Yeretzian - Part 1 Barista Guild 2018-06-17 | Chahan is professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers and book chapters. His research focuses on the science and technology of coffee along the whole value chain and the development of state-of-the-art analytical technologies. He initiated in 2010 the first post-graduate degree on the͞Science and Art of Coffee͟. Other achievements include being director on the Board of the SCA (Specialty Coffee Association) - Chair of SCA Research Advisory Council, a board member of Swiss SCA Chapter (Specialty Coffee Association), a board member and Secretary of ASIC (Association for the Science and Information on Coffee) and CEO Swiss Coffee Alliance GmbH.
Livelihoods in Coffee #4: Different Approaches to a Living Wage in Coffee Barista Guild 2021-07-26 | Livelihoods in Coffee is an ongoing conversation within our community. The final episode of the series will look into different practices and ways a living wage/living salary can be made available to all employees of an organization. We will be joined by three businesses representatives from around the world — Kopplin's Coffee, Quijote Kaffee, and Cafe con Jiribilla — who will share their stories, their ideas and also pathways on how living wage/living salary was implemented into their organizations.
Livelihoods in Coffee Episode #3: The Business Case for Living Wage Barista Guild 2021-07-19 | Livelihoods in Coffee is an ongoing conversation within our community. Do you own a business? Or are you wondering how to start a conversation with your organization/company around living wage/living salary? Join the third episode of this series where we will be joined by Shaheen Hashmat from the Living Wage Foundation UK to explore reasons — economical, social, and many more — why it makes perfect sense as a business to commit to paying employees a living wage. We will also be joined by Leon Grodski Barrera, Co-Owner of Little Waves Coffee Roasters, and Jimson Bienenstock, President and Co-Owner of HotBlack Coffee. Leon and Jimson have advocated for the living wage/ living salary in their own businesses, and are able to support Shaheen’s case with real-life coffee business examples.
Livelihoods in Coffee Episode #2: Living Wage / Living Income - The Concepts Barista Guild 2021-07-09 | Livelihoods in Coffee is an ongoing conversation within our community. In the second episode of this series we are joined by Michelle Murray, founder and CEO of Living Wage for US. Michelle will be talking with the Barista Guild as an internationally renowned expert on living wage and living income. She will walk us through the concepts and ideas behind these terms, and show us how we can apply them to our own livelihoods. Michelle Murray is the founder and CEO of Living Wage for US, a US-based national living wage certification platform and community of knowledge around living wages. She has been supported heavily in this work by Oxfam America (the organizational incubator and fiscal sponsor) and the UK Living Wage Foundation. Michelle has nearly a decade of experience leading on issues of living wages and incomes through her consultancy, On-Up LLC and in her past role managing the work of the Global Living Wage Coalition. Much of Michelle’s work centres on tying research to action by managing and providing technical backstopping for living wage/income studies, gaining global and country specific acceptance of living wage/income benchmarks, implementing living wage/income requirements and strategies, supporting the development of living wage certification systems or requirements in existing sustainability standards systems, and moving entire industries toward living wage and living income targets through advocacy and multi-stakeholder engagement.
Livelihoods in Coffee Episode #1: The Livelihood in Coffee Conversation Barista Guild 2021-07-05 | Livelihoods in Coffee is an ongoing conversation within our community. In this initial episode, members of the Barista Guild Leadership Council will walk you through the conversations, findings and results of conversation that took place Bloom UK, USA, Mexico and Germany at the end of last year. As well as taking a deep dive into the analysis of the exploratory survey on Livelihoods in Coffee that was carried out earlier this year via the Barista Guild channels. You will learn and hear from other perspectives and also see how and what our community thinks of the Livelihood in Coffee conversation.Livelihoods in Coffee is powered by the Coffee Retail Summit Resource Library. Are you looking for resources for retail businesses? Check out the Coffee Retail Summit's Resource Library, a platform for new, evolving, and existing coffee retailers alike. Watch, read, and listen to over 80 pieces of content to help make informed business decisions.Learn more at www.retail.sca.coffee
Bloom 2020 UK | How to Make a Good Career in Coffee Panel Barista Guild 2020-12-03 | How to Make a Good Career in Coffee panel discussion: Aashifa Hussain, Emma Haines, Lynsey Harley, Mat North, Robert WardRecorded October 28, 2020.
Bloom 2020 UK: Living Wage - Follow the Money Barista Guild 2020-12-03 | Bloom 2020 UK: Living Wage - Follow the Money with Matt North
Bloom 2020 UK: How to Make a Good Career in Coffee Barista Guild 2020-12-03 | Bloom 2020 UK: How to Make a Good Career in Coffee
Bloom 2020 UK: Welcome + Online Training - How to adjust your delivery in the digital age Barista Guild 2020-12-03 | Bloom 2020 UK WelcomeOnline Training : How to Adjust Your Delivery in the Digital Age by Emma HainesRecorded October 28, 2020.
Economía circular del café de especialidad, y su impacto en la sustentabilidad Barista Guild 2020-11-26 | Bloom 2020 Mexico:Economía circular del café de especialidad, y su impacto en la sustentabilidad.Recorded on October 14, 2020.
Bloom 2020 Mexico | Bienvenida + La comunidad del Café somos todos Barista Guild 2020-11-26 | Bloom 2020 MexicoBienvenida e Introducción / La comunidad del Café somos todos: “Igualdad, diversidad e inclusión”Recorded on October 14, 2020.
Condiciones salariales, derechos laborales y capacitación en la consolidación del oficio del Barista Barista Guild 2020-11-26 | Bloom 2020 MexicoCondiciones salariales, derechos laborales y capacitación, en la consolidación del oficio del BaristaRecorded on October 14, 2020.
Bloom 2020 USA | Symbolism vs. Substance Barista Guild 2020-11-18 | Discussion: Symbolism vs. Substance: What does "A Seat at the Table" mean for black coffee professionals in the specialty coffee industry?Recorded on October 8, 2020.
Bloom 2020 Germany | Inklusivität und Diversität in der deutschen Gastroszene Barista Guild 2020-11-10 | Erfahrungen und Austausch von Business Betreibern zum Thema Inklusivität und Diversität in der deutschen Gastr. Es ist nicht selbstverständlich geschweige denn einfach einen gastronomischen Betrieb in Deutschland aufzubauen. Erst recht wenn man die deutsche Bürokratie und auch die Gesellschaft erst erlernen muss da man in einem anderen Land groß geworden ist. In dem Panel Talk berichten verschiedene ProtagonistInnen über Ihre Erfahrungen und Herausforderungen. Wie sie damit umgegangen sind und welchen Herausforderungen sie sich stellen mussten, wie Vorurteile oder bürokratische Hürden. Recorded on October 2, 2020.
Bloom 2020 Germany | Frauenkooperativen im Kaffeeanbauland Barista Guild 2020-11-10 | Willkommen und Frauenkooperativen im Kaffeeanbauland. Es ist inzwischen allgemein bekannt dass Frauen in Anbauländern in der Kaffeewelt einen ebenso großen Anteil an Arbeit leisten wie Männer. Café Imports unterstützt und fördert gezielt Frauenkooperativen um das Thema nicht nur präsenter zu machen, sondern damit auch die Frauen in der Branche finanziell zu stärken und unabhängiger werden zu lassen. Simone König teilt Ihre Erfahrungen von Ihren Reisen sowie auch die Arbeit von Café Imports mit uns.Recorded on October 2, 2020.
Bloom 2020 Germany | Kolumbien, Kaffee und Covid Barista Guild 2020-11-10 | Kolumbien, Kaffee, Covid - eine Introperspektive. Im März 2020 hat die kolumbianische Regierung einen rigorosen Lockdown erklärt. Der Großteil der ökonomischen Aktivitäten wurde entweder eingestellt oder stark eingeschränkt. Einer der wenigen Sektoren, der trotzdem weiter funktionieren sollte, war die Agrarwirtschaft. Es gab Ausnahmeregelungen für Lebensmittelproduzierende und deren Umfeld.Die kolumbianische Kaffeelandschaft besteht aus ca 550.000 Familien mit Kleinfarmen mit ca 920.000 Hektar Kaffee (1.3 Ha/Familie für kleine Farmen). Wanderschaft bestimmt das Leben von Erntehelfer*innen. Durch Covid-19 kam es in einigen Gebieten Kolumbiens zu Ernte Engpässen, da die Mobilität stark eingeschränkt war.Im Vergleich zu Mittelamerika hat es Kolumbien aber relativ „glimpflich“ getroffen. Lediglich im April gab es einen signifikanten Einschnitt.Recorded on October 2, 2020.
Bloom 2016 Chicago | The Value of Perspective - Ria Neri Barista Guild 2020-07-22 | Ria Neri – The Value of PerspectiveRia Neri is the co-founder of Four Letter Word Coffee in Istanbul, Turkey. In late 2015, she expanded roasting operations to Chicago. Simultaneously, she co-founded Whiner Beer Co., a brewery dedicated to barrel-aging and wild fermentations. She is also a Certified Beer Cicerone.Recorded October 26-28, 2016 | Originally published: June 27, 2017
Bloom 2017 San Francisco | Fast, Cheap, or Good - Pick Two! Specialty Convenience Coffee Barista Guild 2020-07-22 | Nick Cho moderates a panel on the state of specialty convenience coffee. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America.To learn more about Bloom, visit http://www.bloomevent.org.
Bloom 2016 Los Angeles | The Necessary Beerification of Coffee - Sarah Bennett Barista Guild 2020-07-21 | Sarah Bennett is a freelance journalist specializing in the culture, industry, and business of craft beer. This talk is from the inaugural Bloom event in Los Angeles, CA.Recorded March 3, 2016 | Originally published: October 5, 2016
Bloom 2016 Chicago | Carving a Career in Coffee - Marcus Boni Barista Guild 2020-07-16 | Marcus Boni has had the sincere pleasure of being a member of the Specialty Coffee Community for the past 14 years and is currently the Vice President of Retail with Intelligentsia Coffee. He has held leadership, marketing, and operational roles with companies like Intelligentsia, Kaldi's Coffee and Espresso Supply. Prior to living the dream in coffee (and during), Marcus was a sales director and operations manager in the wireless industry specializing in spectrum deployment and new market operations.Recorded October 26-28, 2016 | Originally published: June 27, 2017
Bloom 2016 Chicago | Being Present - Donnie Madia Barista Guild 2020-07-16 | Among the city of Chicago's most acclaimed restaurateurs, Donald J. Madia has mastered the art of collaboration to execute his singular unerring instincts for style, atmosphere, and hospitality. His unique blend of visionary inspiration, attention to detail, and sense of unlimited possibility informs all he touches. His gift for connecting talented individuals and business acumen was recognized by the James Beard Foundation in 2015 when he was awarded Outstanding Restaurateur.Recorded October 26-28, 2016 | Originally published: June 27, 2017
Bloom 2017 San Francisco | From Grape to Glass: Exploring Natural Wine - Martha Stoumen Barista Guild 2020-07-16 | Martha Stoumen provides insights into the natural wine industry. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America.To learn more about Bloom, visit http://www.bloomevent.org
Bloom 2017 San Francisco | How Coffees Roots Hold the Key to Its Future - Mokhtar Alkhanshali Barista Guild 2020-07-16 | Mokhtar Alkhanshali talks about the impact of disease on coffee production and how the coffee plant's past holds the key to its future. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America.To learn more about Bloom, visit www.bloomevent.org.
Bloom 2018 Providence | Panel: Retailer to Roaster Barista Guild 2020-07-16 | Retailer to Roaster: The Transition to Roasting Your Own Coffee,” a panel discussion featuring Kyle Bellinger of Neat Coffee, Angela Bryant of Primer Coffee, Christian Johnson of Spyhouse Coffee, and moderator Candice Madison of Irving Farm Coffee, discussing making the transition to roasting your own coffee.
Bloom 2018 Providence | Panel: Process to Possibility Barista Guild 2020-07-15 | Process to Possibility: Exploring Potential in Varying Coffee Process at Origin is a panel discussion featuring Mayita Mendez of Irving Farm Coffee, Jamie Isetts of Merit Coffee, Cheryl Kingan of Café Grumpy, and Justin Enis of Bolt Coffee, moderated by Todd Mackey of Olam Coffee.
Bloom 2016 Los Angeles | Quality is a Moving Target - Katie Carguilo Barista Guild 2020-07-14 | Recorded Spring 2016.Katie Carguilo works in the coffee department for Counter Culture Coffee as the Quality Analyst for their west coast roasting facility in Emeryville, CA. Prior to, she was a barista trainer on the Customer Support team for Counter Culture in New York City, and even spent time as a barista in Washington, DC. Katie is also the 2012 United States Barista Champion.This talk is from the inaugural Bloom event in Los Angeles, CA.
Bloom 2016 Los Angeles | Coffee Not Difficult: How I Make Coffee Good - Charles Babinski Barista Guild 2020-07-14 | The 2015 U.S. Barista Champion talks about the importance of the coffee retail experience as a whole at the inaugural Bloom event in Los Angeles, CA.
Bloom 2018 Providence | More Than Mochas - Dr. Carla Martin Barista Guild 2019-04-26 | At Bloom Providence, Dr. Carla Martin, Executive Director of the Fine Cacao Institute, presented More Than Mochas: Exploring Chocolate and Coffee Together. Carla shared the social history of the cacao trade, her passion for the product, and challenged attendees to consider ways to elevate quality chocolate experiences alongside specialty coffee.
Bloom 2018 Providence | Managing Conflict and Emotional Labor - Dr. E. Michele Ramsey Barista Guild 2019-04-25 | At Bloom Providence, Dr. E. Michelle Ramsey gave a talk about managing conflict and emotional labor in the coffee workplace. The discussion focused on misconceptions about conflict, the role of power in conflicts and how we can better balance power between people, the impact of emotional labor on coffee professionals, and ways to manage oneself and others to help mitigate the impact of emotional labor.
CoLab 2018 Bucharest | Panel Discussion Barista Guild 2018-12-04 | Every coffee community has it's own story to tell. From the first specialty cafe to creating competitors, we invite local coffee professionals -- Silvia Constantin (Barista School), Vlad Buda (Steam Coffee Shop), Cezara Carteș (Coca-Cola HBC Romania), and Alexandru Niculae (BOB Coffe Lab) -- to join host Stuart Ritson to discuss "What's Unique About Coffee In Bucharest?"
CoLab 2018 Bucharest | Coffee Farm Misconceptions & Diversity - Lisanne Oonk & Ivania Calderón Barista Guild 2018-11-19 | What comes to mind when you hear the words “coffee farmer?” A cultural anthropologist working in coffee sales at Primavera Imports, Lisanne investigates this question through the lens of coffee equality and social justice. She is joined onstage by Ivania, a third generation coffee producer from Nicaragua, to discuss the diversity of coffee producers across different regions, countries, communities, and families. Addressing common assumptions about coffee producers, Lisanne and Ivania show how these stereotypes hinder developing relationships with coffee farmers.
CoLab 2018 Bucharest | The Challenges of Being A Biological Coffee Farmer - Tim Wendelboe Barista Guild 2018-11-07 | Biological farming presents a number of unique challenges. At CoLab Bucharest, Tim Wendelboe explains the challenges and lessons he’s learned from starting his own coffee farm, Finca el Suelo.He shares how he’s adjusted his techniques and perspective as he learns more about the land and about coffee farming (Hint: it involves compost and microscopes).Tim also spoke at CoLab Paris in 2015 about soil biology. You can watch that talk here: http://www.baristaguildofeurope.com/dialogue1/2016/1/19/tim-wendelboe-soil-biology
CoLab 2018 Bucharest | From Education To Calibration - Marie Pohler Barista Guild 2018-10-10 | Off-note, taint, and defect education provides vital knowledge throughout the supply chain to support our pursuit of the perfect coffee. But how do we ensure our tasting aptitude remains as high as the day we finished training and became qualified?Marie Pohler’s presentation at CoLab Bucharest is about maintaining high tasting skills after training and qualification and into professional life. In this talk, she dives deep into the calibration tools and software used across multiple beverage sectors to enhance and maintain sensory knowledge and abilities. Learn how more than 40,000 sensory professionals ensure they remain masters of their craft.
Searching For Opportunity - Janis Podins Barista Guild 2018-07-22 | My name is Janis Podins and I am a coffee professional (at least I think that of myself). Starting my 5th year working with coffee. Coming from Riga, Latvia, but have been looking and discovering different coffee cultures around Europe. The past 2 years I spent in Berlin, Germany working for Five Elephant as a barista and store manager, but in real life learning everything there is about the industry and coffee businesses. Currently, I work for The Coffee Collective in Copenhagen, Denmark - rediscovering the barista role and going through the day-to-day life of a barista. My work also consists of competition. This is a tool to become better and have a great time as well. I am Latvian Barista and Cup Tasters champion, Coffee Masters and many other competition competitor. And most of all my hobby is personal development and also helping others to do that.
Preparation For The World Brewers Cup - Mikaela Gervard Barista Guild 2018-07-08 | The last 4 years I’ve been working for The Coffee Collective in Copenhagen, Denmark. Here I combine my love for brewing high quality coffee with the opportunity to focus on employee welfare and development. I am lucky to have a dual role as Barista and HR-Coordinator. My work consists of half working behind the bar as a barista brewing coffee and with my colleagues creating exceptional experiences for our customers. The other half I work as a HR-Coordinator focusing to all staff related matters such as planning workforce, organizing training, workshops and have development chats with baristas. Prior to Denmark, I worked as a restaurant manager in a busy café in Helsinki, Finland and completed bachelor’s degree in Hotel, Restaurant and Tourism Management. That’s where my interest to employee matters started! To stay sharp with coffee I compete as a barista, and I’m the Brewers Cup Champion of Finland in 2015 and 2016, placing 2nd in WBrC in 2016. This year I had a break from Brewers Cup but attended the Finnish Aeropress Championships placing as a national second.
Sensory Experience: Tasting and Evaluating Beer - Marek Kaminski Barista Guild 2018-06-24 | This talk will aim to engage coffee tasters in how to taste and evaluate beer – encouraging attendees to question how alternative industries approach an assessment of quality and good taste.
Exploring The Process Of Coffee Extraction - Chahan Yeretzian - Part 2 Barista Guild 2018-06-17 | Chahan is professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers and book chapters. His research focuses on the science and technology of coffee along the whole value chain and the development of state-of-the-art analytical technologies. He initiated in 2010 the first post-graduate degree on the͞Science and Art of Coffee͟. Other achievements include being director on the Board of the SCA (Specialty Coffee Association) - Chair of SCA Research Advisory Council, a board member of Swiss SCA Chapter (Specialty Coffee Association), a board member and Secretary of ASIC (Association for the Science and Information on Coffee) and CEO Swiss Coffee Alliance GmbH.
The Future Of Coffee, And The Futures Market - Mette Marie Hansen Barista Guild 2018-06-03 | Mette Marie Hansen speaking at Barista Camp Estonia 2016. Mette-Marie works as a coffee trader with Sucafina, a family-owned business and one of the leading trade houses in the world. She sources coffee from most coffee producing countries around the globe,and interacts with coffee buyers and suppliers at every level of the supply chain. With more than 17 years of experience within the industry, from starting as a barista in her native country Norway, Mette-Marie’s career has brought her to the US, Canada, East-Africa and most recently, Geneva, Switzerland. She is passionate about the sustainability aspects of the business; emphasising practical, concrete methods of implementation and change so that great ideas can be turned into sustained action. When she’s notin the Geneva office, or traveling to visit Sucafina’s many origin operations, you can find her running, drinking wine, and trying to learn French. Sometimes all at once.
The Secret of Five Star Hospitality - Martin Hudak Barista Guild 2018-05-20 | The style of hospitality offered in a 5* hotel is considered to be poles apart from the hospitality that is offered in a regular independent cafe. The coffee industry often faces criticism for the laid back style of service that has become synonymous with independent specialty cafes. Does the industry deserve this label and why aren’t we offering 5* service? Martin Hudak, Head Bartender at The Savoy, has experience from both sides of the fence will identify what the differences between hospitality in the coffee and bar industry are. He will establish why those differences exist, and what the two industries can learn from each other.
Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language - Francis Percival Barista Guild 2018-05-13 | Francis Percival speaking at CoLab Barcelona 2016.Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche tospecialty coffee: although consumers eat plenty of cheese, most dosoat a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an endangered species, consumers have themselves forgotten the art of how to buy cheese. So how can we reengage these customers across the counter? Drawing upon examples from the UK, USA, and France, and recent research into the power of metaphor, this presentation will discuss how the language that we use to describe the product itself shapes consumer preferences.
How The Flavour Of The Wilds Builds Culture And Community - The Foragers. Barista Guild 2018-05-06 | Foraged ingredients have become a key element of many leading restaurant and bar menus. In a time where sustainability, local and traceable are considered across the industries, foraging feels like the perfect anitidote to our tech driven existence. Drawing similarities between the idea of the cafe as a social and community space and the natural world as a place for commnity gatherings, the Foragers will lead us into a world of wild spaces. Offering up the chance to experience these perhaps-forgotten traditional herbs and plants, by combining flavours. They will also introduce one cultural space and practice to another - the medieval forest to the modern cafe.
Sustainability Asks First And Solves Second - Kim Elena Ionescu Barista Guild 2018-04-30 | The role of the barista has evolved significantly over the past decade, and there arelikely more professional, educated, dedicated baristas now than ever before. Despite the progress, major questions remain tobe answered about not only what baristas need, but also what we want from this role, what we value in a working environment, and what would strengthen our commitment to the profession. Kim Elena Ionescu, the Director of Sustainability for the SCAA, has spent much of the past year working to raise awareness of issues surrounding coffee farm workers – for example, labor shortage – and hearing from workers themselves what they struggle with and value. In her lecture at CoLab, Kim will share findings from interviews and research on coffee farm workers, and in an accompanying workshop, baristas will begin a process of asking and answering questions on similar themes at the opposite end of the value chain.
Creating A Safe Learning Environment - Rose Van Asten Barista Guild 2018-04-22 | Education and training has become a huge part of the coffee industry – the sector is growing and being a coffee trainer is now a vaild career choice. Where once baristas were thrown in at the deep end with alien equipment and unidentified brown beans, they now undergo essential training to deliver the best possible cup of coffee. Rose Van Asten, an experienced AST will ask you to consider what the difference is between a good barista trainer and a bad. With a focus on creating a safe learning environment, you will discover how to hone your training style and measure your success as a trainer.
