ARTICLE INDEX | BY TOPIC

Article Index

2016 | BY ISSUE 2004–2016 | LISTED BY TOPIC

The New Frontier—Specialty ’s emergence Coffee Counts—Accounting and finance for coffee January | February 2016 July | August 2016 in China, India, the Middle East and Russia roasters (July/Aug 2014; pg. 22) ROASTING (Jan/Feb 2012; pg. 22) Diary of a Roastery: Tales of a Prospective Coffee A Place to Grow—Shared production facilities Farmworkers in the Coffeelands—Improving The Power of Slow—Improving coffee quality by Roaster (Jan/Feb 2004; pg. 46) conditions for the industry’s most vulnerable ease entry for new roasters resisting the cult of speed (March/April 2013; pg. 22) players Business Diary of a Roastery: The Year Grows Old Cold Brew With Caution—Food safety and Reflections on Coffee’s Social Life—New and old (Sept/Oct 2004; pg. 68) From the Shores of Lake Kivu—Specialty coffee and quality concerns for the growing market ideas on coffee bars, social interaction and the (May/June 2012; pg. 78) Family Matters—The joys and challenges of working the Democratic Republic of Congo Distribution & Delivery “third place” The Path to Distinction—Nurturing separation with family (May/June 2016; pg. 44) The Food Safety Modernization Act—Are you in in Nariño Sale Pending—Navigating the sale of your roastery (March/April 2016; pg. 42) Fighting the Good Fight—How to deal with dishonest compliance? competitors (Jan/Feb 2013; pg. 52) Trade Transformation—What changing customs Daunted by Equipment Distribution?—Clearing the Spirit of Invention—The many crafts of roasters An Eye for Coffee—The Oregon Coffee Board’s regulations mean for coffee path through the myths and musts (July/Aug 2010; pg. 46) Going the Extra Mile—The relationship between (Jan/Feb 2005; pg. 40) (Jan/Feb 2004; pg. 23) second annual photo contest goes global roaster and retailers Firestarters—Jackie Billings of the North Stuck in the Middle—What everyone can learn Delivering the Goods—Is allied distribution right Firestarters— Ian McCarthy of Front American Craft Maltsters Guild from medium-sized roasters (Sept/Oct 2011; pg. 38) Growing Your Client Base—How to cultivate the right for your roastery? (May/June 2004; pg. 40) customers for you (July/Aug 2004; pg. 48) The Coffee Review—Traditional of Central The Coffee Review—Brazil Naturals: Tradition Taking a Toll—What you need to know about The Devil Is in the Details—Production control and contract roasting (Sept/Oct 2008; pg. 32) Playing It Safe—Food safety systems, audits and America: Quest for the classic meets trend inventory management (May/June 2013; pg. 66) vendor certifications (Sept/Oct 2008; pg. 22) Thinking Out of the Box—Unique applications for News Item—Responsible Coffee Estates Can Neither Rain Nor Snow Nor Gloom of Night— coffee and roasting technology (Sept/Oct 2011; pg. 50) Putting Your Best Face Forward—How to excel in Promote Sustainable Lifestyles for Farm Employees September | October 2016 Getting your coffee where it needs to go customer service (Nov/Dec 2012; pg. 40) (May/June 2006; pg. 47) Trade Secrets—Keeping your roast under wraps (Sept/Oct 2004; pg. 47) Roasting in Good Time—Planning a production The Quest for Quality at Home—Roasting Suited to a T—A tea line might be a perfect fit for schedule (Jan/Feb 2007; pg. 20) March | April 2016 (May/June 2008; pg. 68) machines for the serious enthusiast your roastery What’s Old Is New Again—The reawakening of Three Faces of Feedback—What they are and why in the Middle East (Sept/Oct 2014; pg. 52) Can Science Save Specialty Coffee?—World Coffee Supply Crisis in Latin America—Addressing the (Sept/Oct 2014; pg. 24) they matter Research works toward the industry’s long-term challenges of today and tomorrow Employees Vertical Integration—Four coffee companies explore survival models for taking over new parts of the supply chain Talk the Talk—Understanding commodity History (Jan/Feb 2014; pg. 22) Sale Pending—Navigating the sale of your roastery market lingo Adding to the Team—How to hire, train and retain A Vision for the Future—Why every company needs a (May/June 2009; pg. 51) Valuing Our Mid-Chain Partners—How cost Firestarters—Christopher Schooley of your next roaster plan for building a successful business pressures impact importers and logistics providers Troubadour Maltings Roast City—A brief roasting in (July/Aug 2013; pg. 50) Bottom Line on Packaging—Maximizing profit (Nov/Dec 2014; pg. 40) in the U.S. (July/Aug 2007; pg. 34) Portland, Oregon The Coffee Review—When the Small Get Big through labor efficiency Weak Link—Balancing the synergy between product Roasting Through the Ages—Exploring the roots development, quality control and supply chain Firestarters—Derek Palmer of Hotbox Roasters (and the Big Try for Small) The Job of Roasting—Ergonomics and safety in the of American craft roasting (May/June 2009; pg. 76) management (May/June 2014; pg. 44) roastery (July/Aug 2007; pg. 45) The Coffee Review— Revisited News Item—When Coffee Saves Lives: Two Weathering History—A 19th-century roastery Write It Up—A practical guide to documenting programs support health care at origin A Roaster by Any Other Name—The importance of stands the test of time (Jan/Feb 2011; pg. 44) business procedures (May/June 2016; pg. 78) News Item—Saving Sumatran Tigers proper roasting titles (May/June 2004; pg. 24) Talented Tasters, Please Apply—How to recruit and May | June 2016 November | December 2016 develop cuppers (May/June 2013; pg. 24) Roastery Location & Setup Sales & Promotion We’re Talking Quality—Promoting communication 13th Annual Roaster of the Year Awards A Focus on Flaws—Do you use the SCAA’s Green between the roaster, and consumer Arabica Coffee Classification System? Micro Roaster of the Year: Mudhouse Coffee (May/June 2010; pg. 64) Flow Chart—How to plan an efficient layout in a Ad Infinitum—A gallery of coffee advertising (Jan/Feb 2012; pg. 46) (May/June 2009; pg. 22) Roasters small production plant Family Matters—The joys and challenges of Lab Report—How to set up an in-house coffee lab working with family Macro Roaster of the Year: Thanksgiving Coffee A Brand New Bag—Packaging advances offer more General for QC and training (May/June 2011; pg. 70) marketing options for your beans Company State of Potential—Myanmar emerges as a (July/Aug 2004; pg. 40) Leasing 101 for Roasters—Get the most out of your Roast specialty coffee producer Magazine’s 2016 Roasting Industry Survey rental agreement (Jan/Feb 2005; pg. 32) Buy My Coffee—Notes from the fractal frontier of 10 Things I Wish I Had Known When I Started coffee marketing (Jan/Feb 2009; pg. 32) Write It Up—A practical guide to documenting 2017 Industry Directory Roasting—Words of advice from seasoned roasters Setting Up a One-Roaster Plant—Everything business procedures (March/April 2011; pg. 46) you need to know to create your own production 2004-2016 Roast Magazine Article Index Cleaning Up in the Coffee Aisle—Making grocery facility (May/June 2005; pg. 22) store sales work for you (Sept/Oct 2007; pg. 58) What Goes Around—How coffee waste is fueling a Bringing Value to Your Coffee—The relationship between what coffee’s worth and what it costs Crafting Collaboration—Learning from and growing circular economy (March/April 2007; pg. 22) with craft beer (July/Aug 2012; pg. 38) Firestarters—Mason Brown of Two Brothers Running a Business A Day in the Life of a Coffee Roaster—A photo essay Delivering Your Brand with Every Cup—How to build Coffee Roasters (Sept/Oct 2013; pg. 24) an exceptional (March/April 2010; pg. 32) The Coffee Review—Trolling the Supermarkets for History Lesson—How roasters are preserving their Back to Basics—Customer service Find Your Niche—Six ways to boost your bottom line (Sept/Oct 2006; pg. 88) Single-Origin Coffees cultural heritage through coffee with target markets (Nov/Dec 2011; pg. 34) (Sept/Oct 2005; pg. 69) News Item—Coffee Kids: Behind the Bean Around the World—How roasters are From Carafe to Cup—What specialty coffee can learn reorganization In Great Taste—The art and science of flavored responding to customer demands and changing from wine (Sept/Oct 2004; pg. 50) coffee (May/June 2010; pg. 34) tastes (Jan/Feb 2010; pg. 43) Joint Venture—Examining the risk, the reward, the Matter of Appearance—What trademark Bean Counting—Business management for reality of private labeling (May/June 2014; pg. 90) infringement can mean for a brand roasters (July/Aug 2013; pg. 36) (May/June 2014; pg. 62) Continued on page 116

114 roast November | December 2016 115 ARTICLE INDEX | BY TOPIC

Article Index | 2004–2016 | BY TOPIC [continued]

Marketing Deconstructed—A guide for specialty The Rise of the Machines—Outlining roasting Flavor, Magnified—Roasting strategies for (May/June 2013; pg. 52) ROASTING Sample Roasting coffee roasters and retailers (Sept/Oct 2015; pg. 80) equipment options (March/April 2004; pg. 50) BEANS Nurturing the Neighborhood—Using the regional The Heat Is On—A roaster’s guide to heat transfer market to grow your business (Jan/Feb 2004; pg. 35) (May/June 2009; pg. 63) Quality Control Not So Random Sampling—How to sample roast for ROASTING best results (May/June 2008; pg. 38) Off the Shelf—Sell your coffee without selling out Heat Wave—The way heat transfers your beans Contracts & Markets (May/June 2007; pg. 69) from green to brown (March/April 2007; pg. 44) Ruling the Roast: The Struggle with Sample Cupping & Sensory Evaluation Roasting (Sept/Oct 2004; pg. 59) Production Roasting RoastBusters: Robusta and Crema Put Your Money Where Your Mouth Is—Marketing Are We Headed in the Right Direction?—The state (Nov/Dec 2007; pg. 64) Sample Roasting for Quality Control—Tips from the super-premium and auction coffees of direct business (July/Aug 2012; pg. 22) (Jan/Feb 2010; pg. 32) green side (July/Aug 2006; pg. 35) Roaster’s Dictionary (Nov/Dec 2006; pg. 37) Back to Basics—Bowling and cupping Blending, Single Origin & (May/June 2006; pg. 68) Coffee Markets—Today’s imbalance in global supply A Wholesale Success—How to set up a thriving To Have and Have Not—The struggle with sample Ruling the Roast: The Naked Bean—Get the most and demand (Sept/Oct 2005; pg. 16) wholesale sales business (Sept/Oct 2010; pg. 32) Varieties roasting (May/June 2011; pg. 56) from your green beans (March/April 2004; pg. 18) Coffee Grading Analytics—Testing the tester (Jan/Feb 2011; pg. 22) Market Analysis—Coffee markets may be ready for Unwinding the Sample Roasting Thread—How Ruling the Roast: Reflections on Roasting new highs (Sept/Oct 2011; pg. 24) The Art of the Blend—Channeling inspiration into The Coffee Triangle—Building cupping skills with roasters manage quality in small doses Training and Collaboration (March/April 2011; pg. 20) Fundamentals (May/June 2005; pg. 57) (Jan/Feb 2013; pg. 38) the cup triangulation (May/June 2010; pg. 48) The Mini “C”—Embracing this new coffee contract (Jan/Feb 2006; pg. 16) Blending for Italian Espresso, Part 1—Background Craft of Cupping—The art and science of the silver (Jan/Feb 2008; pg. 20) Diary of a Roastery: The Coffee Education Journey and a rationale for blending Profiling spoon including a cupping form, evaluation form, Navigating the Fickle “C” Market—Options for (Sept/Oct 2005; pg. 80) Serving Continues cupping vocabulary and glossary protecting your margin (Jan/Feb 2010; pg. 20) Blending for Italian Espresso, Part 2—A practical (Sept/Oct 2004; pg. 24) The Information Exchange—International roasting approach to blending (Mar/April 2008; pg. 22) Keeping a High Profile—Create consistent, reliable Paying the Price—How to manage profitability in a internships cross cultures, build futures Gaining Ground—What you should know about (March/April 2014; pg. 18) roasts with profile roasting (March/April 2006; pg. 26) A Cupper’s Journey—Four stages of development volatile commodity market (March/April 2006; pg. 65) Blending the Rules—The art and science of (May/June 2015; pg. 64) grinding coffee (May/June 2007; pg. 58) combining coffees (July/Aug 2006; pg. 22) Ready to Roast—From old-school artist to modern Pondering the Path to Sustainable Premiums— A Place to Grow—Shared production facilities ease (Sept/Oct 2008; pg. 47) Cupping Revisited—A primer for advanced coffee Wired for Roast: Fine Grinds to Good Brews— Buying on the road less traveled (July/Aug 2016; pg. 20) Crema of the Crop—Creating crema with single- artisan entry for new roasters testing (March/April 2010; pg. 20) Technology goes to the beans (May/June 2008; pg. 54) estate coffees (Sept/Oct 2006; pg. 36) (March/April 2006; pg. 74) Roasting Science—Looking closely at your curves A Roaster Abroad—Teaching and learning from (May/June 2012; pg. 50) Do You Taste What I Taste?—Improved Signed, Sealed, Delivered—A guide to green (May/June 2013; pg. 20) Crema of the Crop, Part II—Light vs. dark roasts (July/Aug 2009; pg. 20) specialty roasters in China (March/April 2009; pg. 30) communication around flavor is transforming the buying, part 1 Taking Control—PID settings and roasting controls supply chain (March/April 2015; pg. 58) ROASTING Signed, Sealed, Delivered—A guide to green Finding Beauty in the Blend—What’s the appeal for (March/April 2005; pg. 53) buying, part 2 (Sept/Oct 2009; pg. 20) ROASTING today’s specialty roasters? (July/Aug 2015; pg. 42) Diary of a Roastery: The Fine Art of Spitting Wired for Roast: Exercising Control— (July/Aug 2004; pg. 56) Talk the Talk—Understanding commodity market For the Love of Peaberry—Double your flavor with Understanding profile roasting systems Science lingo (Sept/Oct 2016; pg. 64) this rare delicacy (Jan/Feb 2006; pg. 22) (Sept/Oct 2006; pg. 65) Espresso Evaluation—Truths, half-truths and Machines myths from an Italian perspective Transparency Contracts—Measuring your Make Your Mark—Creating a successful signature (July/Aug 2011; pg. 44) relationships in dollars and sense blend (Jan/Feb 2007; pg. 53) Chemistry Roast Levels Laying It on the Table—A look at the state of (Sept/Oct 2007; pg. 22) General Yikes, Those Prices!—Creative coffee blending cupping (Sept/Oct 2012; pg. 24) Tricky Business—The market paradox: Uncertainty strategies to deal with higher prices Alchemy in the Roasting Lab—The discovery of (Jan/Feb 2012; pg. 36) Leaving the Dark Side—The forgotten art of light Making Taste—An essay on the philosophy of taste organic acids, part 1 of 2 (March/April 2005; pg. 30) looms over the 2014 coffee market (July/Aug 2012; pg. 52) (March/April 2014; pg. 22) Machinery, Ingenuity, Discovery—A history of roasting (Sept/Oct 2005; pg. 41) roasting equipment (May/June 2010; pg. 78) Alchemy in the Roasting Lab—The discovery of Ruling the Roast: Lighten Up—Create the perfect Points of Taste—Alternative cupping forms and organic acids, part 2 of 2 (May/June 2005; pg. 34) The Virtual Marketplace—Internet auctions provide (Sept/Oct 2013; pg. 64) (July/Aug 2006; pg. 47) The Quest for Quality at Home—Roasting machines light roast (July/Aug 2004; pg. 31) standards a platform for the future for the serious enthusiast (Sept/Oct 2016; pg. 22) The Bitter End—Making a case for chlorogenic acid Saying Coffee—The naming revolution The Points Principle—Two perspectives on how we (May/June 2014; pg. 24) Without a Trace: An update on the Ethiopia Some Assembly Desired—Refurbishing roasters (Nov/Dec 2010; pg. 36) evaluate coffee (July/Aug 2010; pg. 20) Commodity Exchange (Jan/Feb 2014; pg. 18) means a love of labor (March/April 2008; pg. 34) Caffeine Control—Managing the speed of the bean The Chemistry of Brewing—How coffee transforms, (Jan/Feb 2005; pg. 22) A Study in Roast Levels—Comparing and Ruling the Roast: Cupping for Flavor vs. Defects from bean to brew (May/June 2012; pg. 24) (Jan/Feb 2005; pg. 51) contrasting two coffees roasted to five different Green Coffee Defects Deconstructing Decaf— processes levels (March/April 2015; pg. 24) Organic Acids Revisited—Another look at Maintenance & Fire Prevention explained (March/April 2011; pg. 32) Unbottling the Aromas of Coffee—Improving discoveries in coffee chemistry (May/June 2015; pg. 96) sensory skills with Le Nez Du Café RoastBusters: Kicking the Caffeine Myth (May/June 2011; pg. 40) Under the Microscope: Coffee Roasting—A brief Detecting Defects & Celebrating Gems—The search Coffee Roaster Seasoning—Unraveling the mystery (Sept/Oct 2007; pg. 72) Tools & Techniques overview of chemical changes (May/June 2008; pg. 81) for the perfect green bean (March/April 2006; pg. 41) (March/April 2009; pg. 20) A Well-Rounded Palate—A guide to the Coffee Ruling the Roast: Get Up to Speed—The buzz on Taster’s Flavor Wheel (May/June 2012; pg. 38) Under the Microscope: The Science of Browning Detecting Defects: Plants and Quakers (Sept/Oct 2005; pg. 51) (March/April 2008, pg. 43) (Jan/Feb 2008; pg. 54) Diary of a Roastery: Roaster Maintenance 101 roasting decaf The Color of Coffee—Using color analysis in quality Reactions (March/April 2005; pg. 96) control (Jan/Feb 2015; pg. 38) General Under the Microscope: Tracing Coffee to Its Roots— Detecting Defects: Processing Part 1— Diary of a Roastery: Trial by Fire Don’t Be Dense: Density as a Quality Parameter— Coffee adulteration and authentication Overfermented/sour and stinker beans (May/June 2004; pg. 54) Defects & Roasting (Sept/Oct 2008; pg. 59) (March/April 2008, pg. 52) Get a grip on this cheap and easy measuring device (July/Aug 2005; pg. 22) Fire Fighters—Prevent your beans from going up in Cold Brew With Caution—Food safety and quality Under the Microscope: Turning Up the Heat on Detecting Defects: Processing Part 2—Defects smoke (May/June 2007; pg. 24) concerns for the growing market Acrylamide (Jan/Feb 2008; pg. 47) created in the dry mill (May/June 2008; pg. 92) Burn It, Blend It, Ignore It—The balancing act of How to Be Cool—Cooling methods and their impact (July/Aug 2014; pg. 38) (July/Aug 2016; pg. 36) Grounds Maintenance—Care and feeding of your roasting through defects (Jan/Feb 2009; pg. 20) from roast to cup Detecting Defects: Storage and Transportation roasting equipment (May/June 2005; pg. 47) Defects (July/Aug. 2008; pg. 52) Cracking the Phenol Code—Uncovering the mystery In Praise of Pen and Paper—Mastering the manual (Jan/Feb 2015; pg. 52) Sensory Science behind this taste defect (July/Aug 2007; pg. 22) roast log Packaging & Degassing A Focus on Flaws—Do you use the SCAA Green Logged In—How to use a roast log to improve your Arabica Coffee Classification System? Purchase Ruling the Roast: Get It Right the First Time—How (May/June 2016; pg. 24) coffee and streamline your business Accounting for Taste—How we experience the to prevent roasting defects and taints (May/June 2007; pg. 34) (May/June 2004; pg. 33) (Sept/Oct 2009; pg. 34) Only the Essentials—Advances in coffee packaging flavor of coffee equipment (May/June 2014; pg. 78) Conveying Quality—Equipment spotlight: Conveyor Mighty Roasters of a Single Pound—Building a Cocoa and Coffee—A cross-sensory exchange (Sept/Oct 2013; pg. 52) Ruling the Roast: Roast Right the First Time—How (Sept/Oct 2013; pg. 40) Horticulture & Varieties systems for roasters micro-roasting business (Sept/Oct 2010; pg. 48) RoastBusters: 96 Hours—A tale of degassing to prevent inconsistencies, deficiencies and errors (May/June 2007; pg. 92) (July/Aug 2005; pg. 55) Diary of a Roastery: A “Bargain” of a Roaster More Than Just Hot Air—Make the most of fluid- Lighter than Air—What air-quality engineering can (March/April 2004; pg. 58) (July/Aug 2011; pg. 32) bed roasting (May/June 2009; pg. 39) RoastBusters: Fridge, Freezer, Cupboard—Bean tell us about coffee Can Science Save Specialty Coffee?—World Coffee storage comparison (July/Aug 2007; pg. 54) Research works toward the industry’s long-term In Hot Pursuit—What every business owner needs Roast by Number—A clear picture of the Agtron/ Taming Acidity—Strategies for espresso roasters (March/April 2016; pg. 22) General (Jan/Feb 2009; pg. 43) survival to know before purchasing a coffee roaster SCAA roast classification color tiles Starting Fresh—A packaging primer (Sept/Oct 2010; pg. 20) (March/April 2005; pg. 65) (July/Aug 2009; pg. 45) Cultivating Success—What agricultural genetic Under the Microscope: The Science of Coffee Aroma (Sept/Oct 2015; pg. 68) (July/Aug 2008; pg. 43) testing can mean for coffee Movin’ On Up ... Or Not—Do you need a bigger Tending the Firebox—Roasting with wood Wired for Roast: Pack Your Bags—A trip into the (Sept/Oct 2007; pg. 34) Back to Basics—Intensity, accuracy and fluidity (July/Aug 2006; pg. 61) roaster? Or just a vacation? (March/April 2006; pg. 98) (March/April 2013; pg. 36) future of coffee packaging Cultivating Taste—Coffee growing 101 (July/Aug 2005; pg. 35) Continued on page 118

116 roast November | December 2016 117 ARTICLE INDEX | BY TOPIC

Article Index | 2004–2016 | BY TOPIC [continued]

Exploring the Holy Grail— coffee, 10 years Coffee Trends Report (Nov/Dec 2005; pg. 35) 10th Annual Roaster of the Year Awards—Pilot Diary of a Grower: Fruits of the Harvest A Year After the Quake—Restoring Haiti’s coffee on (May/June 2013; pg. 38) Coffee Roasters and Coda Coffee Company (May/June 2005; pg. 68) industry (Jan/Feb 2011; pg. 18) ENVIRONMENT Colombia Celebrates the Art of Coffee (Nov/Dec 2013; pg. 22) A Family Album—Getting to the roots of coffee’s (Sept/Oct 2014; pg. 20) Diary of a Grower: Growing Up in Coffee plant heritage (Nov/Dec 2007; pg. 36) 11th Annual Roaster of the Year Awards—Portola (March/April 2005; pg. 98) Details of Discovery—Creating the Cup of Marketing and Promotion (Sept/Oct 2004; pg. 41) Coffee Lab and Reunion Island Coffee Roasters R-Certified Coffee—Plotting robusta on the Certifications Excellence (Nov/Dec 2014; pg. 22) Diary of a Grower: Identity Crisis specialty map (March/April 2013; pg. 48) (May/June 2007; pg. 97) An Eye for Coffee—The Oregon Coffee Board’s 12th Annual Roaster of the Year Awards—Propeller The Branding of an Origin—How Colombia Ready for Robustas?—What robustas have to offer The Certification Conundrum—Are coffee second annual photo contest goes global Coffee Co. and Crimson Cup Coffee & Tea Diary of a Grower: Meaningful Feedback, promotes Denominations of Origin the specialty coffee industry (May/June 2011; pg. 24) (Jan/Feb 2016; pg. 60) Nov/Dec 2015; pg. 22) Meaningful Friendships (Sept/Oct 2006; pg. 86) (May/June 2015; pg. 18) (March/April 2006; pg. 55) certifications still important? ( A Gathering of Great Minds—Coffee scientists unite Diary of a Grower: Sustainability & the Sheep A Brave New World—Origin countries take on On a Mission for Change—Fair Trade USA’s new (Jan/Feb 2015; pg. 18) 13th Annual Roaster of the Year Awards—Mudhouse (Jan/Feb 2006; pg. 56) model and what it means for coffee growers at ASIC Coffee Roasters and Thanksgiving Coffee Company Experiment roasting (May/June 2007; pg. 46) worldwide (May/June 2012; pg. 64) (Nov/Dec 2016; pg. 22) Production/Processing Gold Record—Cosecha de Oro is a hit for Costa Rica Diary of a Grower: Work Hard and Play Harder Estate Coffees—A new take on origin promotion (July/Aug 2005; pg. 45) (March/April 2006; pg. 96) Seal of Approval: A Certification Primer— Coffee Conservation Award Winner 2010—Finca El (March/April 2006; pg. 22) In-depth breakdown of certifications including Bird Porvenir, El Salvador (Sept/Oct 2010; pg. 58) Designer Coffee—How to enhance the character of Importers and Roasters Add Southern Accent to Cup International Recognition Propels Ka‘u into Coffee (July/Aug 2009; pg. 32) Friendly, Fair Trade, Organic, Rainforest Alliance of Excellence (Jan/Feb 2013; pg. 18) (March/April 2011; pg. 18) single-origin coffees (Nov/Dec 2004; pg. 26) Paging Through the Years—A decade of Roast General Spotlight and Utz Kapeh (Jan/Feb 2014; pg. 52) Force of Nature—Measuring water activity in Making the Grade—An exploration of the Q Lifting the Veil—Transparency takes precedence in (Sept/Oct 2012; pg. 52) high-end, specialty green coffee, part 2 of 2 program Roast Magazine’s 1st Annual Industry Survey Brazil’s Designation of Origin (July/Aug 2014; pg. 18) (March/April 2014; pg. 54) Energy Efficiency & Emission (Nov/Dec 2008; pg. 38) The Bean Belt—A broad look at Picture Perfect—The Oregon Coffee Board’s 2014 worldwide (Nov/Dec 2009; pg. 36) To Market, To Market—How the Kenyan coffee (March/April 2015; pg. 16) Fruity, Fermented and Everything in Between— Control photo awards Roast Magazine’s 2012 Roasting Industry Survey marketing system supports exceptional coffee (March/April 2012; pg. 20) Beyond Bombs and Bloodshed—Restoring Yemen’s (March/April 2015; pg. 42) How coffee processing affects your cup, part 2 of 2 Quantifying the Impact of the Cup of Excellence— (March/April 2007; pg. 32) place in specialty coffee (Sept/Oct 2015; pg. 22) Blowing Smoke—Ways to clean up, reduce and TechnoServe report details outcomes in Brazil and Roast Magazine’s 2016 Roasting Industry Survey The Path to Distinction—Nurturing separation in (Sept/Oct 2015; pg. 54) Center of Innovation—Digging into Brazil’s Handling the Cherry—The risks and rewards of recirculate roaster emissions (Sept/Oct 2006; pg. 24) Honduras (Nov/Dec 2016; pg. 40) Nariño (July/Aug 2016; pg. 52) Instituto Agronomico de Campinas processing methods; origin case study: Hawaii The Roasters Guild—Keep the flame burning (July/Aug 2011; pg. 20) The Brave World of Energy-Efficient Roasting—A (March/April 2013; pg. 16) United State of Coffee—Hawaii’s bean industry generation of technologies saves energy and money through education and accreditation moves forward (Sept/Oct 2013; pg. 20) (July/Aug. 2008; pg. 20) (Jan/Feb 2004; pg. 29) Rules & Regulations Coffee Production in Myanmar—An exploratory Horn of Plenty—Biodynamic agriculture and (Sept/Oct 2014; pg. 64) coffee (March/April 2012; pg. 40) visit reveals rich possibilities Clear the Air—Removing the myths of emission Serving the Community—The formation of (May/June 2014; pg. 20) Ecuador Rising—Coffee from the center of the Hot Water—Measuring water activity in high-end, control (March/April 2004; pg. 33) Oregon’s first coffee board Bioterrorism Registration (Jan/Feb 2004; pg. 15) Nonprofits at Origin world (Sept/Oct 2011; pg. 64) specialty green coffee, part 1 of 2 State of the Roastery—SCAA report reveals key (Jan/Feb 2014; pg. 38) Smoke in the Air—An update on emissions and air- The Food Safety Modernization Act—Are you in Nov/Dec 2015; pg. 38) From the Shores of Lake Kivu—Specialty coffee and quality regulations (July/Aug 2013; pg. 22) finance and operating data ( compliance? (Jan/Feb 2016; pg. 52) Café Femenino—Empowering women, Rise of the Machine—Mechanized harvesting and the Democratic Republic of Congo strengthening the coffee industry Through the Kaleidoscope—Changing perceptions A Label Undeserved—Proposition 65 and coffee (Jan/Feb 2016; pg. 40) quality (March/April 2014; pg. 40) Stack Overflow—A no-loss stack can make your (March/April 2012; pg. 52) (March/April 2005; pg. 42) roastery more efficient (and keep your neighbors of the Cup of Excellence (Jan/Feb 2011; pg. 34) (Sept/Oct 2009; pg. 46) Growing Knowledge in Guatemala’s Coffeeland Coffee Nonprofit Aims to Improve Literacy Rates in The Trouble with Micro-Lots?—The pros and cons happy) Top of the Crop—Taking a tour of the Q program (Sept/Oct 2011; pg. 20) (Sept/Oct 2007; pg. 46) New Emission Standards for Puget Sound Laos (May/June 2011; pg. 20) of this macro-trend (July/Aug 2004; pg. 22) (July/Aug 2006; pg. 18) Wet, Dry and Everything in Between—How coffee Is Ecuador Still Emerging?—Recent developments Responsible Coffee Estates Can Promote Sustainable General Wired for Roast: A Quick Study—Coffee earns its Proposition 65—A wide-angle snapshot in the country’s coffee sector (July/Aug 2015; pg. 56) (Jan/Feb 2016; pg. 18) processing affects your cup, part 1 of 2 higher learning diploma (May/June 2006; pg. 57) Lifestyles for Farm Employees (Jan/Feb 2007; pg. 30) (May/June 2013; pg. 94) Marching Forth—Battling the coffee berry borer in Saving Sumatran Tigers (March/April 2016; pg. 16) World Coffee Roasting Champions Crowned at Trade Transformation—What changing customs Hawaii (May/June 2013; pg. 80) Climate Change and Arabica Production: 2050 (Sept/Oct 2015; pg. 16) (July/Aug 2015; pg. 16) Nordic World of Coffee regulations mean for coffee (July/Aug 2016; pg. 64) When Coffee Saves Lives—Two programs support Transportation & Storage Nicaragua’s Awakening—An analysis of terroir’s health care at origin (Sept/Oct 2016; pg. 16) Worth Its Weight—Panama coffee fetches record impact on coffee quality (March/April 2010; pg. 44) Going Carbon Neutral—The next step along the price at auction (Sept/Oct 2004; pg. 18) path toward sustainable business Republic of Coffee—The Dominican Republic takes (May/June 2007; pg. 81) Banking Your Green—Proper storage and handling a long, hard look at its coffee (May/June 2006; pg. 35) Origin Profiles of green beans (Jan/Feb 2006; pg. 33) ORIGIN Strength in Numbers—Collaboration is key to Roast Exclusives Reviving Rwanda—From café ordinaire to café For the Keeping—Storing and preserving green sustainable development (Sept/Oct 2015; pg. 38) (March/April 2004; pg. 40) extraordinaire Australia (Sept/Oct 2005; pg. 92) coffee, part 1 of 2 (May/June 2008; pg. 24) The Trees and the Bees—How biodiversity increases 1st Annual Roaster of the Year Award—Counter Farmers and Farmworkers The Roya Crisis—Why roasters need to engage now (May/June 2005; pg. 76) (Jan/Feb 2005; pg. 16) Bolivia Keeping It Real—Storing and preserving green coffee yield Culture Coffee (Nov/Dec 2004; pg. 18) (July/Aug 2013; pg. 18) coffee, part 2 of 2 (July/Aug 2008; pg. 30) Brazil (Sept/Oct 2009; pg. 94) 2nd Annual Roaster of the Year Award—Stumptown Farmworkers in the Coffeelands—Improving Ruling the Roast: Ethiopia, the Cradle of Coffee (July/Aug 2006; pg. 86) The Secret Life of Beans—Green coffee’s trip from Coffee Roasters (Nov/Dec 2005; pg. 20) conditions for the industry’s most vulnerable (March/April 2005; pg. 75) Burundi port to your door (Jan/Feb 2008; pg. 34) Reuse & Recycling players (Jan/Feb 2016; pg. 22) (July/Aug 2004; pg. 62) 3rd Annual Roaster of the Year Awards—Metropolis Samples from the Coffee Garden: The second Cameroon Shepherding the Green—How importers work, Coffee Company and Intelligentsia Coffee & Tea, annual Cupping Extravaganza (July/Aug 2012; pg. 18) (July/Aug 2010; pg. 36) A New Focus on Farm-Level Economics—Addressing China (March/April 2005; pg. 110) and why roasters need them Fuel for Thought—The concept and imminent Inc. (Nov/Dec 2006; pg. 22) the challenges facing coffee farmers in Rwanda and Seeds of Change—The birth of a new coffee reality of producing fuel from coffee waste Burundi (May/June 2015; pg. 24) Colombia (Jan/Feb 2008; pg. 78) Stalling Staling—From the slippery slope of staling (July/Aug 2014; pg. 52) 4th Annual Roaster of the Year Awards—Higher economy in Burundi (May/June 2010; pg. 22) (March/April 2009; pg. 41) to the peak of fresh flavors Ground Roasters and Zoka Coffee Roasters and Tea Not Swallowing Their Pride—Smallholders in Costa Rica (Jan/Feb 2009; pg. 78) A State of Flux—Ethiopia’s ECX and what it means What Goes Around—How coffee waste is fueling a Co. (Nov/Dec 2007; pg. 22) Papua New Guinea fight for coffee rights Storage Woes—The pros and cons of third-party (May/June 2016; pg. 92) for specialty coffee (Sept/Oct 2009; pg. 58) Dominican Republic (Sept/Oct 2004; pg. 78) (May/June 2015; pg. 48) circular economy (Sept/Oct 2006; pg. 50) warehousing 5th Annual Roaster of the Year Awards—Coffee State of Potential—Myanmar emerges as a specialty East Timor (July/Aug 2005; pg. 76) Unwanted Visitors—Protecting coffee warehouses Klatch and PT’s Coffee Roasting Co. La Nueva Generación Cafetera: A Photo Essay— (Nov/Dec 2008; pg. 24) coffee producer (May/June 2016; pg. 62) from pests (Sept/Oct 2012; pg. 64) Colombia’s future coffee growers head to camp Ecuador (Sept/Oct 2010; pg. 94) (Jan/Feb 2015; pg. 22) Supply Crisis in Latin America—Addressing the 6th Annual Roaster of the Year Awards—Kickapoo El Salvador (May/June 2006; pg. 78) Valuing Our Mid-Chain Partners—How cost INDUSTRY NEWS challenges of today and tomorrow pressures impact importers and logistics providers Coffee and Equator Coffees & Teas (Sept/Oct 2016; pg. 44) (Nov/Dec 2009; pg. 22) Ethiopia (May/June 2009; pg. 118) in the U.S. (March/April 2016; pg. 54) From The Field (March/April 2009; pg. 70) General 7th Annual Roaster of the Year Awards—Conscious A Tale of Two Trips—Reflections on producing Flores country trends (Sept/Oct 2012; pg. 38) Coffees and Dillanos Coffee Roasters (March/April 2006; pg. 114) (Nov/Dec 2010; pg. 22) Haiti Diary of a Grower: Coffee is Humbling Two Tiny Towns, One Bag of Esmeralda and the 2003 Coffee Auction Round-Up (May/June 2004; pg. 20) (March/April 2007; pg. 64) (Sept/Oct 2012; pg. 20) Hawaii (July/Aug 2007; pg. 78) 8th Annual Roaster of the Year Awards—Bird Rock Power of “Yes” (Jan/Feb 2010; pg. 78) The Benefits of Membership—Coffee industry trade Coffee Roasters and Portland Roasting Diary of a Grower: From Gold to Oro—Exporting the Variety is the Spice of Coffee—Geisha and other Honduras associations (May/June 2015; pg. 82) (Nov/Dec 2011; pg. 22) bean (July/Aug 2005; pg. 64) (May/June 2006; pg. 22) varietals India (Sept/Oct 2008; pg. 94) Coffee Kids—Behind the reorganization 9th Annual Roaster of the Year Awards—Olympia Diary of a Grower: From One Grower to Another Waking the Sleeping Beauty—Peru’s undiscovered (May/June 2016; pg. 18) (July/Aug 2006; pg. 74) Coffee Roasting and Gimme! Coffee coffee potential (March/April 2005; pg. 88) Continued on page 120 (Nov/Dec 2012; pg. 22)

118 roast November | December 2016 119 Article Index | 2004–2016 | BY TOPIC [continued]

Java (May/June 2010; pg. 118) Café Mystique (Jan/Feb 2005; pg. 58) Jeremy Raths of The Roastery, Inc. (Nov/Dec 2007; pg. 60) Kenya (July/Aug 2009; pg. 70) Carolina Coffee Roasting Co. (July/Aug 2005; pg. 62) Jim Cleaves of Dunkin’ Bs (Sept/Oct 2011; pg. 72) Malawi (Sept/Oct 2007; pg. 94) Cedarburg Coffee Roastery (Sept/Oct 2004; pg. 66) (Jan/Feb 2005; pg. 66) (May/June 2006; pg. 66) José René Martinez Onofre of JRené Coffee Roasters Mexico Electric City Roasting Company (Sept/Oct 2008; pg. 68) Nicaragua (May/June 2007; pg. 118) Gillies Coffee Co. (May/June 2005; pg. 66) Joshua Millman of Passion House Coffee Roasters (Sept/Oct 2012; pg. 76) Panama (March/April 2008; pg. 78) Honduras Coffee Company (July/Aug 2006; pg. 72) Papua New Guinea (May/June 2004; pg. 62) JJ Bean House of Coffee (Jan/Feb 2006; pg. 54) Kentaro Maruyama of Maruyama Coffee (Jan/Feb 2008; pg. 60) Peru (Jan/Feb 2004; pg. 50) Little River Roasting Company (March/April 2004; pg. 60) Lalo Perez Varona of Buna, Café Rico Puerto Rico (July/Aug 2008; pg. 78) Maui Oma Coffee Roasting (March/April 2006; pg. 94) (May/June 2014; pg. 102) (March/April 2007; pg. 78) (March/April 2005; pg. 94) Sumatra Moka Joe Coffee Lesley Brandt of The Bean Cycle (Sept/Oct 2009; pg. 72) (March/April 2004; pg. 74) (Sept/Oct 2005; pg. 78) Tanzania Phoenix Coffee Company Liz Roquet of Lizzy’s Fresh Coffee (Jan/Feb 2012; pg. 56) (May/June 2008; pg. 126) (Jan/Feb 2004; pg. 44) Thailand Raven’s Brew Mason Brown of Two Brothers Coffee Roasters (May/June 2016; pg. 116) Uganda (March/April 2010; pg. 78) (Sept/Oct 2006; pg. 102) Michael Calabrese of Kobricks Coffee Company Venezuela Roaster Profiles (March/April 2007; pg. 60) Vietnam (July/Aug 2010; pg. 78) Michael Kearby of Intelligentsia Coffee & Tea Yemen (Jan/Feb 2007; pg. 78) Adam Pesce of Reunion Island Coffee (March/April 2013; pg. 64) (July/Aug 2011; pg. 60) Zambia (Jan/Feb 2006; pg. 66) Michael McSherry of Grinderman Coffee Andrew Timko of Blueprint Coffee (Sept/Oct 2013; pg. 76) (May/June 2015; pg. 114) Mike Ebert of Firedancer Coffee Consultants Relationship Building Bill Anstedt of Caribou Coffee (Jan/Feb 2011; pg. 58) (Sept/Oct 2015; pg. 92) Bob Goldman of Allegro Coffee Company (March/April 2011; pg. 58) Neal Wilson of Wilson’s Coffee & Tea Above and Beyond—Taking grower relationships to (Sept/Oct 2014; pg. 76) (Jan/Feb 2004; pg. 16) a new level Carol McLaughlin of Gorilla Coffee (July/Aug 2009; pg. 56) Norman Killmon of The Roasterie Across the Great Divide—The Roasters Guild (May/June 2007; pg. 88) Guatemala trip bridges the gap between roasters Cherry Coffee Roasters (March/April 2009; pg. 52) and growers (May/June 2004; pg. 48) Rafael Batiz of Jones Coffee Roasters (July/Aug 2012; pg. 68) Chris Wade of International Coffee Collectives—Roasters unite for quality (May/June 2011; pg. 94) relationships and coffee (Sept/Oct 2005; pg. 24) Rita Fox of RoZark Hills Coffee Roasterie, Inc. (July/Aug 2007; pg. 58) Christopher Schooley of Troubadour Maltings Direct Trade or Fair Trade?—Let’s work together for (Sept/Oct 2016; pg. 74) the greater good (Sept/Oct 2014; pg. 40) Russell Chisholm of Strange Coffee Company (March/April 2012; pg. 62) Colleen Anunu of Gimme! Coffee Empowering Farmers in Nicaragua—Gold (May/June 2008; pg. 100) Mountain Coffee Growers helps producers raise Salvador Sans of Cafés El Magnifico (March/April 2008; pg. 66) quality levels and connect with roasters David Shaub Stallings of Parlor Coffee, Passenger (May/June 2012; pg. 20) Coffee Roasters and the Collaborative Coffee Source Shawn Bigelow of Alterra Coffee Roasters (July/Aug 2015; pg. 70) (July/Aug 2013; pg. 64) The Long Pipe—Transparency and the coffee supply (Jan/Feb 2013; pg. 22) chain David Thompson of Dark City Coffee Company Steve Hawthorne of Hawthorne Coffee Roasters (May/June 2010; pg. 92) (March/April 2015; pg. 68) Passport to the Coffee Lands—Investing in (May/June 2011; pg. 80) productive origin travel Dennis Jackson of La Bohème Café Steve Kirbach of Stumptown Coffee Roasters (March/April 2010; pg. 58) (Jan/Feb 2013; pg. 62) Recipe for Success—Collaborating with coffee producers in the Dominican Republic Derek Palmer of Hotbox Roasters Tina Muia of Carmel Valley Coffee Roasting (Jan/Feb 2012; pg. 18) (March/April 2016; pg. 68) (July/Aug 2008; pg. 60)

Shared Interest—Harnessing the power of Edgar Munn of Blue Mountain Coffee Todd Weiler of Flying Goat Coffee collaboration (Nov/Dec 2013; pg. 40) (Jan/Feb 2010; pg. 56) (Sept/Oct 2007; pg. 66)

Ezra Bennett of Alakef Coffee Roasters Will Frith of The New Black (March/April 2014; pg. 64) Technology at Origin (Sept/Oct 2010; pg. 72) Georgio Testani of Georgio’s Coffee Roasters (July/Aug 2010; pg. 56) Bridging the Digital Divide—Introducing modern (May/June 2009; pg. 92) business systems at origin in Latin America Gerry Leary of the Unseen Bean (July/Aug 2015; pg. 22) Gregory Stavroudis of Café Tal (Jan/Feb 2009; pg. 56) Wired for Roast: Exploring Coffee Technology at Hunt Slade of Safehouse Coffee and Tea Origin (Jan/Feb 2006; pg. 42) (May/June 2012; pg. 96)

Ian McCarthy of Front (Jan/Feb 2016; pg. 64) Isabela Raposeiras of Isabela Roposeiras Coffee Lab FOR A DOWNLOADABLE (July/Aug 2014; pg. 66) WHO’S WHO PDF VERSION OF THIS Jackie Billings of the North American Craft Maltsters Guild (July/Aug 2016; pg. 76) ARTICLE INDEX, POINT Business Profiles Jared Linzmeier of Ruby Colorful Coffees (Jan/Feb 2015; pg. 64) YOUR WEB BROWSER TO: (July/Aug 2004; pg. 54) Arbuckle Coffee Roasters Jeff McArthur of Counter Culture Coffee (May/June 2013; pg. 96) roastmagazine.com/articleindex Ashlawn Farm Coffee (May/June 2004; pg. 56) (Jan/Feb 2014; pg. 62) Broadway Café & Roastery (Sept/Oct 2006; pg. 84) Jen Apodaca of

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