Monthly Archives: May 2011

The Book is Coming… Coffee Story: Ethiopia

Okay so it’s a little late, but aren’t they always. Now slated to be released early July. Honored to contribute to this collaboration of life lessons learned in Ethiopia.

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World Barista Competition 2011 Bogota: Live Feed

Watch as the best Baristas from around the world compete for the World Barista Champion title.

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Video: Health Benefits of Coffee

A quick watch video via The Discovery Channel regarding coffee and health benefits

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Sample Coffee Roaster in Australia

Ran across an interesting sample roaster (500g & 1 kilo) with variable speed drum last year in Australia. Solid or perforated drum. Perhaps the biggest challenge maybe the quality of the fans. Pricing seems inline all things considered. After spending a week roasting on them, thought I would share this year. http://www.feima.com.tw/en/index.asp

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Video: Skimming Coffee

Sounds simple right? We thought perhaps a visual might help. When cupping coffee after the breaking of the crust or “the break” students skim solids off the top. The biggest mistake cuppers make is going too deep. Skim….

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New FDA Powers Impact Coffee

The coffee industry should focus on the short-term: devising food safety plans, establishing supply chain management controls, both foreign and domestic, and developing records maintenance and access policies. — National Coffee Association See what this means to you: Read the full story.

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Science of Roast vs. Flavor Wheel

Some clarity of roast science and how it is most commonly associated with the flavor wheel.

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Video: Q Grader Training in Melbourne, Australia

Students begin to gain practical experience using the SCAA cupping form and cupping protocols.

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Science of Sample Roasting II

Students in Melbourne work in small groups to identify various stages in roasting process. Including Malliard Reaction, Carmelization and Strecker Degradation. This two day workshop was hosted by Wm Angliss Institute.

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Science of Sample Roasting

After a morning lecture regarding basic chemical make up of green coffee bean, green grading, and chemical reactions during the roasting process. Small groups break out to work to identify various stages of roasting process.

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How can Brewed Behavior help you?

The cost of an unclear plan or lack of information is often an increase in competition and a decrease in market share. Brewed Behavior provides education and guidance to those who are truly committed to success in the specialty coffee wholesale market.

We utilize demographic studies and consumer behavior trends to determine your unique value proposition. We provide you with the tools to build a customized infrastructure and solid wholesale branding—from growing and roasting coffee to identifying and delivering to your customer.

Brewed Behavior recommends Bellissimo Coffee InfoGroup: The Experts in Retail Coffee Consulting, Education and Training.


Coffee business owners from around the world have sought Bellissimo Coffee InfoGroup’s expertise, from single cafés to drive-thrus to major chains, from entrepreneurs to Fortune 500 companies. Bellissimo’s knowledge, insight and industry credibility can help you achieve success in specialty coffee retailing.

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