Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival

Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an …

Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences, speaking at Roaster Camp Poznan in October 2017 about research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his colleagues at the Coffee …

How The Flavour Of The Wilds Builds Culture And Community – The Foragers.

The Foragers speaking at CoLab Berlin 2017. Foraged ingredients have become a key element of many leading restaurant and bar menus. In a time where sustainability, local and traceable are considered across the industries, foraging feels like the perfect anitidote to our tech driven existence. Drawing similarities between the idea of the cafe as a …

Exploring Fermentation: Should Coffee Be Treated Like Wine? – Felipe Croce

Felipe Croce of Fazenda Ambiental Fortaleza, a coffee farm in the state of São Paulo in Brazil, speaking at Roaster Camp Poznan 2017 on coffee fermentation. This talk was recorded at the Roaster Guild of Europe’s Roaster Camp, which took place in October of last year in the city of Poznan in Poland. Since then, …

Sustainability Asks First And Solves Second – Kim Elena Ionescu

Kim Elena Ionescu speaking at CoLab Barcelona 2017. The role of the barista has evolved significantly over the past decade, and there are likely more professional, educated, dedicated baristas now than ever before. Despite the progress, major questions remain tobe answered about not only what baristas need, but also what we want from this role, …

CoLab: Belfast 2017 – Panel Discussion

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A special panel discussion on the Belfast coffee scene presented at CoLab: Belfast in November 2017, the final video in the series we have released from this event. To find the first three talks from CoLab: Belfast, click here. Join the Barista Guild of Europe at CoLab: Bucharest this 29-31 May, 2018! Learn more and …