Coffee & Tea Testing & Analysis
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Grounds for Health Coffee Auction

Coffee Analysgrounds-for-health-logots 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 returning time after time. 

Coffee Analysts is an independent laboratory and consulting firm that specializes in quality assurance, product development, and specification creation of coffee and coffee-related products. Coffee Analysts does not sell coffee; we conduct unbiased scientific analysis throughout the farm-to-cup supply chain. Our experience enables us to provide insights that assist our clients in making informed decisions in managing their coffee quality by addressing practical issues from a scientific perspective.


Green Coffee Analysis
(550 gram sample) 
Roasted Coffee Analysis
(4 retail / foodservice packages
  • Visual Color Inspection
  • Moisture Content
  • Water Activity
  • Defect Count / Grading (SCAA & ICE)
  • Screen Size
  • Density
  • Sample Roasting (SCAA Protocol)
  • Cupping by Sensory Panel
  • Complete Analytical Report
  • Net Weight, Oxygen and CO2 analysis
  • Moisture Content & Water Activity
  • Degree of Roast (Agtron)
  • Grind Analysis (Ro-Tap)
  • Bean Breakage & Roasted Defect Count
  • Brewing to Clients’ Recipe
  • Brewed Solids %, Extraction %, and pH
  • Tasting by Sensory Panel
  • Complete Analytical Report

We don’t sell coffee and tea, we help you manage quality. Please let us know how Coffee Analysts can support your coffee & tea programs and help contribute to your success. We provide coffee business solutions.

You can review our coffee laboratory operation online at or contact us directly at +1-802-864-5760 (US 800-375-3398) to schedule a visit in person.

Coffee Industry Leadership in the Age of Superlatives

Today’s DailyCoffeeNcoffee-1324126_1280-620x413ews 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 our individuality to communicate our points of differentiation.

“Leader” is a title used in the common vernacular to describe a position of authority. This title has become so commonplace and overused that the true meaning has been diluted. In layman’s terms, a leader is a person who commands a group or controls a function. Leadership is an active position requiring the support of others. Leadership in the professional sense takes on two distinct characteristics: organizational and functional. Leadership is best bestowed, earned, or awarded by the group that will be led. Self-appointed leaders rarely exemplify true leadership.

Often in our efforts to extol the virtues of our own operations in order to separate ourselves from the pack, we cite examples of our own leadership activities, and tend to do so with hyperbole and superlatives. This does not reconcile with an industry that values sincerity and transparency.

Organizational Leadership

In today’s coffee business culture, leadership identification is often synonymous with a management designation.

In politics we refer to “party” leaders, in sports we identify “team” leaders, in business we celebrate “company” leaders. Company mastheads, organizational charts, management structures and depth charts list the leaders at the top by virtue of their title, not necessarily by relationship to their success, accomplishments or leadership skills and abilities.

In politics and sports, we have an expectation that seniority or position automatically equates to leadership status. This assumption is dangerous as it leads to unrealistic expectations that put unnecessary pressure and stress on individuals to perform.

Leadership is a skill, an ability, which is different than mere management, and it is not necessarily correlative to a person’s level of responsibility or authority within a given organizational structure. Seniority, length of service, and tenure are all designations that recognize time, yet do not cause or create leadership ability. Seniority can be defined as success at keeping one’s job — which is not the same as excelling at one’s job. Leadership titles that recognize service do a disservice to those who are true leaders.

Recently I attended the Specialty Coffee Association’s Strategic Leadership Summit (SLS), as I have done on and off for the past 16 years. In the past, this meeting was called the SCAA Joint Board Committee Meeting, which I believe to be a more accurate representation and characterization of the program and the attendees.

Serving as a volunteer, as an appointed committee chairperson or in an elected position provides a level of authority and responsibility to perform actions, complete projects and make decisions. These are all management functions, albeit often executive functions. However, volunteering or being elected to a volunteer position does not automatically make one a leader. Conferring leadership status to someone solely based on their title, or fulfillment of their responsibilities, belittles those who are true leaders.

Functional Leadership

There’s a famous quote from broadcast industry executive Don McGannon: “Leadership is action, not position.” Typical management functions such as monitoring workers, organizing tasks, training and coaching, and motivating and participating in projects are often attributed to leadership, and are relevant to enhancing employee effectiveness. Yet only when a manager’s own actions inspire, and when one’s positive attitude influences behavior, do managers become leaders.

Lead barista/roaster, shift leader, team leader, group or committee leader, etc., are the functional identifiers we use in business to recognize authority. Now, take the word “leader” and replace it with manager or supervisor. Do you still have the same opinion for these titles? Is a shift leader the same as a shift supervisor? Functionally, perhaps yes.

Management in business is often referred to as a catalyst function, one that creates or increases the rate of change; or, as a facilitating function, one that coordinates people or activities to make the process easier. Management can also be considered a persuasive function, one that convinces someone to perform a task; or, as a controlling function, one that determines behavior, information, or task assignments.

It is often common to refer to our boss, employer, committee chairman, or association board member as a leader. In my judgement, to misidentify functional responsibility as leadership can produce a false sense of power and confuse performance expectations.

Defining Coffee Leadership

“Management is doing things; leadership is doing the right things.” — Peter Drucker.

Consider the farm-to-cup process. There are very few instances of intellectual, technological or operational monopolies. Just about everyone has full access in our industry; all it takes is time and money to create your program, build relationships, develop products, and establish your business. The reality of the coffee business is thereby established in our values, beliefs and experiences. Coffee leadership occurs when someone changes the paradigm, and which means a change that affects the coffee industry’s worldview. To do this, coffee leaders utilize a specific set of functions and skills that are inherently different than operational management:

Conceptualization: The development of new ideas or concepts. A single coffee leader can change the direction of the business by introducing a way of thinking that did not exist before.

Innovation: Improving the industry by making changes to something established, or by the creation of new products or processes.

Visionary: Having original ideas about what is possible in the future. A visionary coffee leader understands contemporary products and practices and inspires the industry towards a new direction.

Transformation: Enacting improvements by way of thorough change or alteration. A leader reshapes how we think and act in our businesses, and how we interact with other coffee professionals.

Coffee leaders earn the trust, goodwill and respect of their peers throughout the industry through their actions and ideas. They have credibility, as well as the abilities to positively engage fellow coffee professionals, consider what is possible, and enact change throughout the farm-to-cup supply chain. However, if there is failure or no early adopters can this still be considered leadership?

The Age of Superlatives: The Greatest Age of All Time!

Specialty coffee supply chains are often very similar from roaster to roaster. Green coffee, equipment and technology, and even training is sourced from a short list of world-class providers. And yet, one perennially easy way to differentiate ourselves and our products is to communicate, or glorify, our positive attributes.

For the new social class in the coffee industry, leadership is often claimed based on popularity, reputation, competition success, or simply those with a platform to communicate. Our enthusiasm has led to hyperbole and resulted in a cacophony of superlatives that self-aggrandize and confuse the consumers. Customers seek value and quality, and cannot make an informed decision when everyone asserts a leadership position. It takes no effort for anyone to declare expert status, claim the highest quality, claim to be the first or the only person to complete a task or supply a product, etc. We anoint ourselves with leadership status and accept leadership titles when really our intention is just to demonstrate a position of responsibility and authority, or to differentiate ourselves from our competitors.

Humility was once revered and respected. We let our actions speak louder than words. Today, an enthusiastic desire for recognition has progressed from mere exaggeration to rampant hyperbole.

What will be your future? Shall your reputation be solidified as a specialty coffee professional, a trusted employee, a respected employer, a valuable volunteer? If so, your place in the industry will be applauded, and you will be admired for your dedication, your contribution and participation. Do you aspire to true coffee leadership? It is a lofty goal. It takes more than just showing up.

Coffee Analysts Promotes Gwen Russell to Tea Technologist


                      Gwen Russell – 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 blender.

Ms. Russell is qualified to conduct physical and sensory analysis for both coffee and tea products.  She is a World Tea Academy Certified Tea Specialist and furthers her coffee knowledge through sensory analysis and roasting classes from the Specialty Coffee Association of America.

Coffee Analysts tea testing services include physical and sensory analysis of loose leaf, bags, sachet, and single-cup products for quality control and adherence to product specifications.  Product testing is used to manage financial risk and physical risk.  If your tea or coffee does not look, smell and taste as expected please call Coffee Analysts today.

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: 

Thtreeburlaplogoe 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 partners: growers and traders, including the specialty coffee quality segment.  The event represented virtually all the coffee in the United States in all forms, in all markets, and at all quality levels.

New research is emerging.The NCA 2016 brings together members of the respectedSAG (Scientific Advisory Group) to better explain why coffee contributes to a healthy lifestyle

The business of coffee is getting more dynamic and complicated.The NCA helps the coffee industry understand the confusion of governmental regulations, including TFTEA, FSMA, TVPRA, and GMO labelling

We don’t always talk about coffee.The two keynote addresses, “The Political Scene According to Michael Steele” and “The Five Principles of Elite Performers” by Jason Redman, and the pre-conference Symposium,”How to Lead in a Changing World,” provided necessary and important tools for professional development away from the cupping table or exhibitor floor.

The NCA is open to everyone in the industry.While many may miss the golf outings and formal (black-tie) receptions, today’s NCA is welcoming, more dynamic, inclusive, and provides more opportunities to learn and grow professional than ever before.


Change Is Brewing….

While at the NaCapturetional Coffee Association (NCA) annual convention in San Diego last week, Spencer was interviewed by Dave Swanson from 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
  • Baristas are becoming true coffee experts
  • Coffee is good for you (no news there!)
  • Climate change will impact your coffee future
  • We need to buy from coffee roasters that source coffee transparently

To read more about changes in coffee consumption, click HERE.

Discovering Tea! A Tasting


     Gwen Russell, Coffee Analysts

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 wide palette of world teas and teaches you how to enhance your tasting enjoyment and appreciation of this classic beverage.

Participants will walk away with a newfound ability to taste more in tea than ever before, a foundational knowledge of the many different types of teas, and an ability to discern subtle differences between tea varieties.

Designed for anyone interested in enhancing their enjoyment and appreciation of fine food, no experience is required and the series is open to the general public.

Crack open the door to a new world of culinary delight!

Bijou Fine Chocolate is an artisan chocolatier and patisserie located in historic Shelburne, Vermont.

Education is a passion at Bijou and out of a growing demand from the local food scene they are launching a new series of workshops called Tasting in Technicolor. “Discovering Tea” is the first in this series of workshops.

While Bijou focuses in-store on chocolate, pastries and teas, the Tasting in Technicolor series will be venturing all across the food spectrum, with visiting speakers representing all areas of the culinary world.

Coffee Analysts is an independent laboratory specializing in physical, sensory, and chemical analysis of coffee and tea, founded in 1994. We don’t sell coffee and tea, we help manage quality. Our team specializes in the evaluation and improvement of coffee & tea programs throughout the global supply chain.

Class/workshop schedule: Thursday, November 12th from 7:00 to 9:00 PM

Cost: $33.00Circle-300x276

Cost description: 2 hour class

Venue name: Bijou Fine Chocolate

Venue address:   6221 Shelburne Rd.

Shelburne, VT 05482

Venue location: Google Map




Kevin Toohey








































New Tea Testing Services


                Traditional Cupping of Loose Tea

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, such as the World Tea Academy and the Specialty Tea Institute, to develop a dynamic tea testing program for loose tea, bags, sachets, single-cup and ready-to-drink products.

Coffee Analysts will conduct physical, chemical, and sensorial analysis of tea products using scientific testing equipment and published ISO protocols. Coffee Analysts’ staff will test for current quality levels, evaluate items versus product specifications, and conduct comparative analysis between different tea products.

Spencer Turer, Vice President states, “Our independent analysis of tea products has been welcomed by many professionals in the tea industry. Gwen Russell, our Tea Specialist, is leading our staff in the development and execution of our new tea testing programs.”

A complete list of our Tea Testing services is available at