Staff Members
Dan Cox
Founder & Owner
Dan Cox
Founder & Owner
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 “Man of the Year” and received the Distinguished Service Award from the Specialty Coffee Association of America.
During the same year, Dan founded Coffee Enterprises and officially expanded to Coffee Analysts in 1996.
Dan is the President of Coffee Analysts and continues to offer senior tasting expertise as a Certified Q-Grader and Q-Grade Instructor.
Read Dan’s profile on Coffee Enterprises »
Spencer Turer
Director of Coffee Operations
Spencer Turer
Director of Coffee Operations
Mr. Turer began his coffee career in 1994 as a Barista/Café Manager and began roasting coffee in 1995. His management experience includes coffee quality testing and product development, green coffee sourcing and supply relationships, green coffee trading and commodity market analysis, 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 with the Specialty Coffee Association of America and the National Coffee Association of the US, including the Editorial Advisory Board for ROAST Magazine. He is a founding member of the Roasters Guild and is a frequent speaker and presenter at trade conferences. Spencer has published articles on coffee topics in trade and consumer magazines, assisted book authors on coffee industry operations, and is a respected coffee taster (cupper.) He is an experienced coffee competition judge and has worked with the United States Barista Championship, Cup of Excellence, and Q-Auction events.
Spencer is a Magna Cum Laude graduate of Johnson & Wales University, earning degrees in Culinary Arts and Foodservice Management.
David Morrill
Sensory Laboratory Specialist
David Morrill
Sensory Laboratory Specialist
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.
Vincent Caloiero
Laboratory Technician
Vincent Caloiero
Laboratory Technician
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 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 Montane
Laboratory Technician
Peter Montane
Laboratory Technician
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.
Jenny Perez
Sensory Team
Jenny Perez
Sensory Team
Jen graduated from Lyndon State College in 2002 with a B.A. in Graphic Design, but has always had a passion for coffee. Perez joins the Coffee Analysts Sensory Team and has been cupping with the organization since February of 2011. This past year Jenny has visited coffee producing regions and toured coffee farms in El Salvador and Mexico (bringing unprecedented rain storms wherever she goes!)
