by Spencer Turer
What defines quality in craft beer, ice cream, or cheese? In Vermont, we are fortunate to have products that define these categories: Heady Topper from the Alchemist, ice cream from Ben & Jerry’s, and cheeses from Vermont Creamery. These are products that are recognized as top quality. Do they have more [...]
Mr. Denis Karera and Dan Cox
Mr. Denis Karera, the General Manager of ARFIC, The Regulatory authority of Burundi Coffee Sector, along with Nicholas Rehmus and Elias Gilman from Cottage International visited Coffee Analysts today. Cottage International is a socially responsible company that provides consulting services to clients in developing countries. Working with all stakeholders in [...]
Mr. Jaime Fortuno Co-Founder of Café Zumbador
Coffee Analysts welcomed Mr. Jaime Fortuno Co-Founder of Café Zumbador to our laboratory. Café Zumbador selects coffee from farms in the high mountain areas of Cordillera Central on the Caribbean island of Puerto Rico. This specialty coffee is from old-style varietals including Bourbon and Porto Rico (Typica 401), as [...]
I was reading with interest an article by Jon Delano on CBS Pittsburgh’s website about the increase in the number of drive-thru coffee shops in the Pittsburg area. (Read Here)
Ed Arvidson, of Expresso & Coffee Consulting in Oregon, consults nationwide with anyone who wants to open up drive-thru coffee kiosks, and his take on the uptick in [...]
Dan Cox of Coffee Analysts was recently asked by Nicole Krug of The Washington Times to comment on the current price hikes that have been implemented by Smuckers, Folgers, Kraft, and most recently, Starbucks. These coffee brands and other specialty roasters have pushed up prices for bagged coffee and some drinks as the [...]
Fair Trade Coffee
Boycotting Starbucks:will fair trade debate bring down coffee giant?
Photo credit: © Thinkstock
By Crystal Park
WASHINGTON (VR) – There’s growing calls for Starbucks, the world’s largest coffee chain, to switch over to fair trade coffee. “The fair trade movement, which has gotten a lot of traction, wants consumers to pay a minimum price of [...]
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 Centre for [...]
Grounds for Health Online Auction
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.
Description from [...]
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 America. A [...]
Dan Provides Curb Service
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!
Dan Provides Curb Service
Vincent CaloieroSCAA Certified Golden Cup Technician
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 [...]
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 competition [...]
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 in [...]
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.
Photo credit: AFP Photo/Sajad Hussain
WASHINGTON (VR) –Starbucks is announcing plans to start serving alcohol at thousands more of its [...]
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
What was [...]
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.
Vermont Coffee Company’s Organic Dark Roast
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 [...]
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, [...]
“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. [...]
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 [...]