Water Quality for Coffee Beverages   Recently a study was published in the Journal of Agricultural Food Chemistry (see here) regarding water quality for brewing the perfect cup of coffee.  The study and subsequent media articles are based on research conducted in the UK by Christopher Hendon, a PhD student from the University of Bath’s... Read More

We are supporting Grounds for Health’s online auction by offering Complete Physical and Sensory Evaluation of Two Coffee Products (Green Coffee / Roasted Coffee) Please put your bids in here to support the important work that improves lives for all families in our coffee growing communities.    Value: $375.00 Description from Coffee Analysts: Coffee Analysts is a private, independent,... Read More

Dan Cox is on CNBC today talking about the price hike in green coffee bean costs. (See video here) Prices for coffee beans have soared this year, driving coffee contracts on the New York Futures Exchange up 54 percent. One culprit is the roya fungus that damaged crops as it swept through growing regions in Central... Read More

It’s still pretty cold on the lake, so Ben & Jerry stopped by today for a little cappuccino while they were putting in the boat for the summer. Here is Dan giving out provisions for their trip. Hey, we aim to please!

Coffee Analysts’ Vincent Caloiero has been awarded the SCAA Certified Golden Cup Technician Certificate. This certification demonstrates an expert understanding of the SCAA Brewing Standards and the five points of quality for brewed coffee. SCAA Certified Golden Cup Technicians are authorized to conduct on-site inspections as part of the Golden Cup Award program. In order... Read More

Small Coffee Roasters Look to Expand in Keurig Green Mountain Country by Alicia Freese @aliciafreese   photo by Jeb Wallace-Brodeur With more than 10 roasters within its borders, Vermont is home to a robust local coffee scene. But in a small state, where obtaining certain wholesale customers can make or break a coffee company, the... Read More

There has been a lot of industry chatter about single serve coffee in the last couple of months, excellent pieces in Stir Magazine “Single Serve Solutions” and thought provoking articles on the impact of pods and capsules on the environment. What we can’t argue with is the figures that we are seeing representing the change... Read More

Dan Cox was interviewed by Lauren Murphy of The Voice of Russia radio last week to speak about Starbucks’ foray into beer and wine in a segment called Happy Hour Could be Coming to Your Local Starbucks. WASHINGTON (VR) –Starbucks is announcing plans to start serving alcohol at thousands more of its locations across the... Read More

The Dynamics Behind the Single Serve Catagory Over the past 5 years consumer awareness of single-cup coffee production has exploded due to increase in retail advertising, promotion, and product availability. Today about 7% of all consumers in the US have a singe-cup brewer. This slow steady growth over the past few years is an indication... Read More

SCAA Volunteer Highlight: Spencer Turer By Mya Stark on March 10, 2014 How long have you been volunteering for SCAA? In 2000 I joined an SCAA committee and have volunteered on a committee every year since. Today, I am Chairman of the Technical Edit and Peer Review Committee and a member of the Technical Standards committee... Read More

On today’s CNBC Street Signs, Dan speaks with Brian Sullivan and Amanda Drury,  providing information about the current situation in the coffee futures market.  

Paul Ralston, celebrating 30 years in the coffee business,  identifies Dan Cox as providing valuable assistance in providing coffee education and trainingwhen he was starting his company.  Coffee Enterprises/Coffee Analysts still provides training to the coffee industry and regularly works with all parts of the coffee tree-to-cup supply chain. From today’s Burlington Free Press: “Ralston... Read More

Grounds for Health: Using Vinegar to Save Women by Shyla Nambiar Published 1/13/2014; © 2014 Shyla Nambiar Cervical cancer is the most prevalent form of cancer among women in the world. While women in affluent nations are encouraged to have routine Pap smears, they are often too expensive for women in developing countries. Now, a... Read More

“Before we started, Dan and Spencer handed out our scoring sheets and explained that we would be blind tasting, unaware of the coffee’s origin. First we would smell the dry grounds for Fragrance. After adding hot water and waiting three minutes, we would break the crust with our round soup spoons and smell the Aroma.... Read More

Last month Spencer Turer was invited by the Specialty Coffee Association of America and the organizers of the International Coffee & Tea Festival to instruct SCAA and Roasters Guild classes in Dubai.  This coffee adventure took Spencer from our coffee laboratory in Burlington 7,500 miles away to the conference center at the Medan Hotel in... Read More

Coffee Analysts’ testing laboratory hosted the coffee producers from the ASOANEI Cooperative,  and conversations with our guests involved coffee supply chain issues and the effects of ROYA in Central America. From Sustainable Harvest:  Jorge Cuevas from Portland, Oregon, Claudia Rocio Gomoez from Bogota, Colombia, and Oscar Gonzales from Lima, Peru From ASOANEI – Productores Agroecológicos... Read More

For a product that can’t be commercially grown here, coffee is a growing industry in the Green Mountain State. Coffee roasters are proliferating and we wondered why, and what, makes coffee ‘local.’ The guys who do know what’s in the bag are working in a luxe, waterfront facility in Burlington’s South End called Coffee Enterprises.... Read More

www.coffeeteafest.com The International Coffee & Tea Festival is the one-stop event showcasing all facets of coffee, tea, bar and café products, equipment and services, presenting a focused, industry-recognized platform in the Middle East. The Middle East’s flourishing coffee and tea market offers an ideally conducive environment for cafés and restaurants and continues to grow exponentially.... Read More