#88 | The SCA’s Price Crisis Response: How Did We Get Here and How Can We Ensure It Doesn’t Happen Again? | WOC Lectures 2019

In December of 2018, the SCA launched its Coffee Price Crisis Response Initiative to develop alternative economic models for the specialty coffee sector. In today’s lecture, recorded at World of Coffee in Berlin, representatives from the SCA Sustainability Center and Board of Directors identify factors that contributed to the wholly unsustainable economic position facing many …

#87 | Negotiating Place and Taste: How Coffee Becomes “Glocal” | WOC Lectures 2019

Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, today’s lecturer – Noa Berger – will show how specialty coffee …

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

This podcast is brought to you with the support of 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? What lessons can be learned from academic research on coffee roasting to make coffee …

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

This podcast was brought to you with support from The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will …

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

This podcast is brought to you with the support of 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 …

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

 This podcast was brought to you with the support of 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 …

#80 | The Future of Coffee: Building Long-Distance Relationships in Emerging Origins | Expo Lectures 2019

This podcast is brought to you with the support of World Coffee Research predicts that within the next 30 years, the demand for coffee will double while viable land in current coffee growing countries will diminish by half. How can we combat this?  Through an engaging panel discussion, learn about the future of coffee production …

#79 | Genetic Improvements of Cup Quality: Latest Developments | Hanna Neuschwander, Expo Lectures 2019

This podcast is brought to you with support from World Coffee Research is working to improve the genetic potential of coffee cup quality. To start this task, you first need to define the meaning of “quality.” WCR believes it is a market-driven definition and organized new protocols to assess quality from the perspective of the …