Tea & Coffee 08/03 - Trade News (#)

  „The Roasters Guild announced the coffee industry’s first accreditation program for coffee roasters. A core principle of The Roasters Guild is to provide educational opportunities to coffee roasters, and present the craft and science of coffee roasting as a professional occupation.“

http://www.teaandcoffee.net/0803/trade.htm - Cached

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Some slightly related:

Tea & Coffee 05/03 - Getting the Skinny on Sample Roasters: Part I

  „Well, you have to realize that there’s no way on a single method machine that it’s going to be able to match roast for roast a machine with many variables. But, when it comes to heat transfer, I think it comes darn close to what we all taste in drum roast coffee.“

http://www.teaandcoffee.net/0503/coffee.htm - Cached

Tea & Coffee 02/03 - Bear Market Boomerang in Coffee

  „Roasters were getting used to career low coffee prices, and at the same time were becoming aware of the need for supporting farm produce prices for coffee. Roasters, sensitized, by articles in the trade periodicals, and newsletters, and programs sponsored by SCAA began thinking about value added items from origin such as those certified by sustainable coffee organizations as Rainforest Alliance, and Smithsonian Migratory Bird Center (SMBC), Transfair USA, and the various Organic certifying organizations. A few even initiated direct partnering relationships with producer farms. But mostly we enjoyed the lowest prices for best quality coffee in decades, and few if any of the roaster trade thought that was a bad thing.“

http://www.teaandcoffee.net/0203/special.htm - Cached

Tea & Coffee 05/01 - Life in a Vacuum

  „But larger roasters have a question: “If my customers refuse to buy coffee from a small local roaster and they will only buy coffee where they can do so as inexpensively and as conveniently as possible, why shouldn’t our company try and provide them the freshest tasting product possible?” The realities of the marketplace certainly can chill or stifle the most romantic notions. It’s true, most people are not going to buy coffee from anywhere but their grocery store and they will probably even buy it ground or grind it in the store. For them, the issue is not whether to provide them with an Ethiopian Harrar and a Yemen Mocha that are fresh enough so that the difference between these two great coffees can be appreciated. Rather, the challenge is to get whatever coffee this customer wants to buy (and it will probably be a Colombian coffee, flavored coffee or the generic “house blend” of yore) and try to deliver that coffee as freshly as is possible to that customer.“

http://www.teaandcoffee.net/0501/coffee.htm - Cached

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