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Article Index | by Topic ARTICLE INDEX | ARTICLE Article Index TOPIC BY 2016 | BY ISSUE 2004–2016 | LISTED BY TOPIC The New Frontier—Specialty coffee’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 Coffees 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 coffee roasting 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 history of coffee 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—Fair Trade 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, barista 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 coffee culture (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 | ARTICLE Article Index | 2004–2016 | BY TOPIC [continued] BY TOPIC BY Marketing Deconstructed—A guide for specialty The Rise of the Machines—Outlining roasting Flavor, Magnified—Roasting strategies for espresso (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.
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