Karen Sauther: Passing the Q Arabica Grader Exam
In the early part of October, Coffee Enterprises sent me to New York to complete Q Arabica Grader certification. I arrived early Wednesday to make it in time for my Q Grader practice cupping. There is something exasperating and exciting about stepping off a plane and heading straight to a cupping room full of strangers.... Read More
October Sensory Exercise – Apples
Yesterday in the lab we were doing some sensory testing on everyone’s favorite fall food – apples! Vincent had visited Poverty Lane orchards in Lebanon, NH. It’s a must visit orchard with hundreds of different heirloom varieties. (http://www.povertylaneorchards.com/) Below are just a few that he brought back. Tasters preferred the Hudson Golden Gem and Pitmaston... Read More
Dagmawi Iyasu Eminetu visits Coffee Enterprises
Dagmawi Iyasu Eminetu visited Coffee Enterprises yesterday to share his journey and his research completing the master’s degree curriculum at Illy’s Università del Caffè. Dagmawi also spoke about his molecular biology and chemistry background, Ethiopian coffee culture, the coffee exchange system there, and coffee-related government structure, including new reforms. It is clear Dagmawi is devoted... Read More
Spencer Turer: The Role of the Roaster’s Guild
Spencer Turer, our vice president, wrote about the Roasters Guild’s role in specialty coffee industry leadership and the founding of the Roasters Guild for the Flamekeeper column in Roast Magazine (read here). How can coffee roasters continue to inspire the specialty coffee industry and the Specialty Coffee Association of America? What will be next for the Roasters Guild?
Common ‘Grounds’: Screening for Cancer in Coffee Regions
In June 2012, nurse practitioner Ellen Starr arrived at the foothills of the Mount Kilimanjaro region in Tanzania, exhausted after a bumpy, two-hour car ride. She and a colleague from Williston-based Grounds for Health were supposed to supervise a local health care provider they had trained to perform cervical precancer screenings. But no “patients” showed... Read More
Grounds for Health Coffee Auction
Coffee Analysts is donating a complete Physical & Sensory Evaluation for 2 coffee products (green & roasted) For complete auction details, please click HERE Value: $375.00 The true measure of any beverage program is the quality: how does is taste? Branding, promotion, and merchandising will capture the first sale, but only quality will keep your customers... Read More
Coffee Industry Leadership in the Age of Superlatives
Today’s DailyCoffeeNews has featured Spencer’s article on Leadership in the Age of Superlatives: In the coffee industry, we have developed a habit of using superlatives and exaggerations to communicate our support for people or activities. Considering that in our industry we share the supply chain, technology and often customers with our competitors, it has become vital to... Read More
Calibrating Sensory Standards with FlavorActiV
June/July’s STIR Magazine features a story on our exciting work calibrating sensory standards with the focus on taster training, coffee defect identification and taster calibrating with our partner FlavorActiV.
Coffee Analysts Promotes Gwen Russell to Tea Technologist
Burlington, Vermont USA, June 1, 2016 Coffee Analysts continues to increase tea testing capabilities and product expertise, and has promoted Gwen Russell to Tea Technologist to lead tea testing services. Gwen joined Coffee Analysts in 2013 with previous experience in the tea industry, having been responsible for sensory comprehension and education for a major tea... Read More
Top 5 Takeaways From #NCAcoffee16
Coffee professionals from around the world met in San Diego last month for the NCA 2016 Annual Convention. Here’s what Spencer Turer observed this year: The NCA is thriving! The 2016 Annual Convention had the most diversified and dynamic group of attendees since I started attending 20 years ago. Each year we have increased participation of supply-chain... Read More
Change Is Brewing….
While at the National Coffee Association (NCA) annual convention in San Diego last week, Spencer was interviewed by Dave Swanson from Reviewed.com to see what’s happening in the world of coffee. He checked in with Spencer and a few other experts and came up with some interesting takeaways: We’re getting more finicky about our coffee New coffee sources are coming... Read More
FlavorActiV & Coffee Enterprises Present at Sustainable Harvest
Liam Singleton from FlavorActiV and Coffee Enterprises’ Dan Cox recently visited Sustainable Harvest in Portland, Oregon to demonstrate the new coffee sensory kit. The presentation was well attended by many figures in the Portland coffee scene including David Griswold, Richard Boughton, Jorge Cuevas, Oscar Magro and Mario Fernandez. The group was excited by the scientific approach to... Read More
Discovering Tea! A Tasting
Discovering Tea is a hands-on, introductory-level tasting workshop that will introduce you to the many levels of tea tasting experience. The workshop is hosted by Bijou Fine Chocolate and is co-sponsored by Coffee Analysts of Burlington who will be lending the talents of their professional Tea Specialist Gwen Russell. Join her as she shares a... Read More
The Calibrating Coffee Sensory Plan: A New Approach
FlavorActiV Ltd, Coffee Enterprises and Square Mile Coffee partner to launch innovative sensory calibration program to raise global standards for coffee professionals. (October 15, 2015) FlavorActiV Ltd., a global leader of beverage sensory and quality management solutions, and Coffee Enterprises, a distinguished coffee industry consulting and education consortium, have partnered to develop an innovative... Read More
New Tea Testing Services
Burlington, VT, September 29, 2015 Coffee Analysts has created a comprehensive Tea Testing program to address quality and consistency issues for tea products. Even after centuries of growing tea and brewing tea as a global beverage, there remain unanswered questions regarding tea standards and product specifications. Coffee Analysts conducted extensive research with respected tea institutions,... Read More
Your Coffee Needs a Regular Quality Tune-up
Coffee’s performance is the true measure of quality. Branding, promotion, and merchandising will give your coffee initial bursts of speed, but only aroma and taste will provide the endurance and reliability necessary for your coffees to succeed. Harvest time is important. Coffee professionals know that each country harvests coffee at different throughout the year;... Read More
Coffee Analysts Goes to Vietnam
Spencer Turer, Vice President of Coffee Analysts, was recently invited to attend the Tea & Coffee World Cup Expo and Conference in Ho Chi Minh City, Vietnam. Here are some of his observations after visiting the world’s largest producer of Robusta coffee. “I first became aware of Vietnam as a coffee producing country in the... Read More
Coffee Analysts and the Roasters Guild
The Roasters Guild, founded in 2000, is an official trade guild of the Specialty Coffee Association of America. The organization consists of specialty roasters who are dedicated to the craft of roasting quality coffee and it promotes quality as the principle standard for success. To be a member of the Roasters Guild, roasting must be... Read More