Founded in 1994, Coffee Analysts is an independent coffee testing laboratory certified by the Specialty Coffee Association of America. We do not sell coffee: we test coffee. Our team specializes in the evaluation and improvement of coffee programs for roasters, restaurants, convenience stores, supermarkets, and specialty cafes. Coffee Analysts supports quality programs throughout the global coffee supply chain from producers and traders, to roasters and private-label brands, both foodservice and retail.
Our staff members have been directly involved in the farm-to-cup coffee business, have diverse scientific backgrounds, contributed or written articles for leading trade and consumer journals, made numerous public appearances, conducted “cupping” seminars, appeared on radio and TV, and served as expert witnesses in legal proceedings.
The senior staff has extensive experience in all aspects and stages of coffee production, from buying and roasting to production of the retail operations. Our staff includes Licensed Q-Graders, Cup of Excellence Judges, and United States Barista Championship Judges, certified Golden Cup Brewing Technicians, Certified SCAA Lead Instructors and a Roaster Guild Certified Roaster. Professional development for our staff members includes travel to coffee producing countries, training seminars at coffee industry conferences, and regular participation in sensory panels for calibration.
Coffee Analysts founder Dan Cox started his career in coffee at a start-up coffee roasting company in 1981. For the next decade, he held numerous positions in coffee organizations from retail clerk to VP and junior partner.
In 1992 he was named the Specialty Coffee Association of America’s “Man of the Year” and received the Distinguished Service Award. During the same year, Dan founded Coffee Enterprises and officially added Coffee Analysts in 1994. In 2012 Dan received the “Lifetime Achievement Award” from the Specialty Coffee Association recognizing his contributions to the specialty coffee industry
Dan is the President of Coffee Analysts and continues to offer senior tasting expertise as a Licensed Q-Grader. Dan holds a BA from Norwich University and served as a Captain in the US Army
Spencer began his coffee career in 1994 as a Barista/Café Manager and first roasted coffee in 1995. His management experience includes coffee quality testing and product development, green coffee sourcing and trading, retail marketing, menu development and barista training. He has traveled to coffee producing countries throughout Central and South America, touring farms and mills, sourcing the world’s finest coffees.
Spencer is a member of several coffee industry committees including Chairman of the Technical Edit and Peer Review committee of the Specialty Coffee Association of America, and the Editorial Advisory Board for ROAST Magazine. He is a founding member of the Roasters Guild and served on the first Executive Council. Spencer is a frequent speaker and presenter at trade conferences, and has published articles on coffee topics in trade and consumer magazines, assisted book authors on coffee industry topics. He is an experienced coffee competition judge including the United States Barista Championship, Cup of Excellence, and the first Q Auction program.
Spencer is a Magna Cum Laude graduate of Johnson & Wales University, earning degrees in Culinary Arts and Foodservice Management. Spencer is Licensed Q Grader, SCAA Certified Lead Instructor. SCAA Certified Golden Cup Technician, and Roasters Guild Certified Coffee Roaster.
David is a native Vermonter who joined the Coffee Analysts Sensory Team in 2001. Prior to joining Coffee Enterprises, he traded world commodity futures, including coffee contracts, for a private investor in Boston. David then moved to Monterey Bay in California for several years before returning to Vermont in 1990. After attending the SCAA in Boston in 2003, David began doing more extensive work at Coffee Analysts. He continues to gain much knowledge and experience sorting green coffee from origin & cupping coffee daily. He regularly sample roasts greens on our Jabez Burns & Sons sample roasters for evaluation in our cupping room. In November, 2005 he successfully completed 3 SCAA Skill Building Workshops for Roasting, Brewing Fundamentals & Comparative Cupping. He is also a Certified Brewing Technician. In January 2006, David joined a group of people on a Coffee Harvest Tour as guests of the Specialty Coffee Association of El Salvador. David spends time on the weekends with his family and his woodworking endeavors or in Montreal, just an hour and a half away. After all these years, he remains steadfast to a cup of Indonesian PNG (Papua New Guinea) coffee.
Prior to his time at Coffee Analysts, Vincent worked as a research technician studying the pathways of taste at Penn State’s College of Medicine. His graduate work explored the intricacies of taste signaling and mechanisms for altering taste preferences. Mr. Caloiero also has industry experience working for confectioners Lake Champlain Chocolates and Reese’s.
Vincent passed the Q-Graders examination on May 4, 2013 and has recently become a SCAA Certified Golden Cup Technician.
Vincent has an unrelenting passion for all things culinary and is an avid golfer, home-brewer, and beer and wine collector. When not in the kitchen, he enjoys playing the guitar, Nordic skiing, and hiking with his Maremma Sheepdog.
Peter is a graduate of Sterling College and a is Vermont resident. He gained practical knowledge in laboratory techniques from previous work experience in a variety of scientific fields, ranging from limnology to pharmaceuticals. Having joined the quality control team with no prior coffee background, Peter is now a key member of the Physical Testing branch of Coffee Analysts.
Hailing from a family of chocolatiers, Gwen comes to us with previous experience in the tea industry, having been responsible for sensory comprehension and education for a major tea distributor. Now also a devout coffee drinker, Gwen is a valued member of the physical and sensory team. In her free time, she dabbles in lacto-fermentation projects, language, and Japanese rock and roll.
Coffee culture became an intense interest for Tobin early on in her life, and has grown into a serious passion and commitment. Having worked at a number of local cafés, she has been involved in the continuous development and evolution of Vermont coffee culture for the last four years. When she’s not tasting, making, testing, or talking coffee, she likes to perform on stage and trains professionally as a vocalist. Tobin is a recent graduate of Burlington College with an AF degree in Film and Cinematography.