Coffee cupping: where 100 point systems fail
The latest issue of Cafe Culture Magazine includes my article, “Coffee Cupping: The Good of Taste Subjectivity,” that looks that the shortcomings of traditional 100-point coffee cupping systems and urges the industry to be more inclusive with its descriptions.
Starbucks Korea Rides the Seoul Train
It may come as a surprise to the average consumer that Seoul, Korea boasts the largest number of Starbucks in a single city; approximately 300 according to a recent report. Those working in the specialty coffee, however, are probably far from shocked by the statement....
Uganda Announces Center of Robusta Excellence
Robusta has substantial potential that shouldn't be ignored because of its market stigma as the less expensive coffee species of choice for soluble coffee production. Whether for its genetic diversity, disease- and pest-fighting resistance, potential as a second...
Coffee App Offers Bottomless Cup of Coffee
As reported in the Wall Street Journal Metropolis section this morning, a smartphone coffee app offering subscription-based pricing at participating New York cafes will soon be available. The program, called "CUPS" is already popular in Tel Aviv and will be launching...
SCAA 2014 / 2015 Election Results
The Specialty Coffee Association of America today announced results for the 2014 / 2015 Board of Directors, as follows: Ben Pitts, 2nd Vice President Aida Batlle, Director Juan Luis-Barrios, Director Rachel Peterson, Director Chad Trewick, Director For all of my...
Will climate change cause coffee to go extinct?
This morning I was interviewed for a cable network television show about climate change and more specifically about its connection to coffee leaf rust. It was a short piece and it's hard to say how much of what we discussed will be aired but I found the reporter's...