Cynthia Sandberg talks about her approach to biodynamic farming, where she grows food in Santa Cruz for Manresa Restaurant in Los Gatos, California “Seed saving is a must! The seeds adapt over years to a specific area” “Animals are required on a biodynamic farm” ++ Cynthia Sandberg started her career as an attorney, but farming […]
Archives for 2013
“From The Earth To The Stars, Applied Biodynamics” by Cynthia Sandberg, Love Apple Farms
Posted: 10/09-2013
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Sweden wins Nordic Barista Cup 2013
Posted: 07/09-2013
The winner of the 2013 Nordic Barista Cup is… TEAM SWEDEN! The top three competitors: 1. Team Sweden – 2624 pts 2. Team Norway – 2568 pts 3. Team Denmark – 2541 pts The Task: This year’s task was similar to last year’s, with a few changes […]
“Water, The Main Ingredient in Coffee” by Scott Guglielmino, La Marzocco USA
Posted: 06/09-2013
In this talk, Scott Guglielmino of La Marzocco USA showcases how important it is to understand your water and how it affects the taste of the coffee. While studying at University of California at Santa Cruz, Scott was hired by Williams-Sonoma (high-end domestic kitchen supply) to work as a seasonal sales associate. Tasked with selling […]
“Science & Quality at Origin” by Emma Bladyka, SCAA Science Manager
Posted: 06/09-2013
In this talk we are learning about how science can help us understand the WHY behind Specialty Coffee. Emma is focusing her presentation around two countries, Brazil & Colombia. “We’re into a new era of coffee research—beyond production towards more sensory-based research.” “There is no silver bullet to quality, a serious research program takes time” […]
“NBC/SCAE Gold Cup Project” By Francisca Listov-Saabye, NBC researcher and Randy Pope, BUNN
Posted: 06/09-2013
In this talk, Francisca and Randy discuss their research behind conical and flat burr grinders. They share their results and their thoughts on better understanding your grinder. “The darker the roast, the more brittle the bean and the harder it becomes to reduce fines.” – Randy Pope “Minor changes can make great results” – Randy […]
Photo Competition at Mathallen
Posted: 06/09-2013
During the NBC competition the teams receive a number of different tasks. One challenge asked the teams to take a picture describing the following prompt: “Positive coffee related interaction with the good people of Oslo in Mathallen.” The winner was Finland, with this wonderful picture. Denmark […]
“Our Approach to Service” by Pontus Dahlström, Maaemo
Posted: 05/09-2013
In this talk, Pontus is discussing how the staff at Maaemo approaches service to their guests. He also highlights how they serve their coffee and how they are looking to improve the service, while still working with the famous traditional Norwegian “kokekaffe” or boiled coffee. “We charge the most for coffee in Norway—80nok ($13) per […]
“Creating spaces for people to meet” By Christian Nedergaard, Ved Stranden 10
Posted: 05/09-2013
In this talk Christian focus on how Ved Stranden 10 became a space for people to meet. Its about relations and being sincerely interested in making people happy. They do not compromise with quality on any level of their business – personalizing […]
“Constructing Social Spaces: Coffee, Food and Alcohol” By Alex Bernson, Sprudge
Posted: 05/09-2013
In his talk, Alex Berson of Sprudge.com, will talk about social roles as a major part of the service experience. There are different patterns depending on whether you work with food, coffee or alcohol. For example, a barista being physically constrained behind an espresso machine. How can we as an industry improve how we interact […]
“Milk and Sugar, Please!” by René Redzepi, Noma
Posted: 05/09-2013
This talk is about how Noma took the step into the world of specialty coffee. Last year René promised to launch specialty coffee no matter the cost at Noma, and he did! They have spent almost 8 months perfecting the coffee service—a long struggle with an outstanding result. “Messing with people’s coffee is one of […]