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Article Index | by Topic ARTICLE INDEX | ARTICLE Article Index 2004–2019 | LISTED BY TOPIC TOPIC BY Vertical Integration—Successful case studies from Weathering History—A 19th-century roastery stands ROASTING Brazil and Sumatra (Jan/Feb. 2017; pg. 40) the test of time (Jan/Feb 2011; pg. 44) A Vision for the Future—Why every company needs a plan for building a successful business International Markets BUSINESS (July/Aug 2013; pg. 50) 2019 | BY ISSUE Weak Link—Balancing the synergy between product development, quality control and supply Exploring Rapid Growth in Chinese Coffee (Jan/Feb Business Basics chain management (May/June 2014; pg. 44) 2017; pg. 18) Write It Up—A practical guide to documenting The New Frontier—Specialty coffee’s emergence in business procedures (May/June 2016; pg. 78) China, India, the Middle East and Russia (Jan/Feb July | August 2019 10 Things I Wish I Had Known When I Started 2012; pg. 22) January | February 2019 Roasting—Words of advice from seasoned roasters (March/April 2011; pg. 46) What’s Old Is New Again—The reawakening of coffee Exchange Is the Only Constant—The evolution of The Lasting Impact of Coffee Leaf Distribution & Delivery roasting in the Middle East (Sept/Oct 2014; pg. 24) Ethiopia’s commodity marketplace Rust—Past, present and future in the All About That Plan—Developing a strategic coffee buying plan (July/Aug 2017; pg. 42) fight against fungus Daunted by Equipment Distribution?—Clearing Baked Beans—Observations on water content Back to Basics—Customer service (Sept/Oct 2006; Roastery Location & Setup Is Freshness Specialty Coffee’s Line the path through the myths and musts (Jan/Feb during coffee roasting pg. 88) 2005; pg. 40) in the Sand?—What we know about Bean Around the World—How roasters are Nine Myths About Coffee Farmer coffee staling Delivering the Goods—Is allied distribution right Building a Mid- to Large-Scale Specialty Coffee responding to customer demands and changing for your roastery? (May/June 2004; pg. 40) Roasting Plant—A practical approach to an epic Development—A closer look at “relationship tastes (Jan/Feb 2010; pg. 43) What It Takes to Be Crowned Neither Rain Nor Snow Nor Gloom of Night— challenge; Part 1 of 2: Preparing to work (Jan/Feb 2017; coffee” in Indonesia pg. 22) Craft Coffee Roaster of the Year—A Bean Counting—Business management for roasters Getting your coffee where it needs to go (May/ (July/Aug 2013; pg. 36) Technically Speaking—Temperature Uncertainty: retrospective of past award winners June 2006; pg. 47) Building a Mid- to Large-Scale Specialty Coffee An overview of temperature measurements in coffee roasting Bigger and Better—How coffee businesses plan and Roasting Plant—A practical approach to an epic Technically Speaking— sustain healthy expansion (July/Aug 2017; pg. 24) challenge; Part 2 of 2: Getting to work (March/April 2017; pg. 22) The Coffee Review—Natural-Process Espressos: Fruit and chocolate exalted Understanding total dissolved solids in coffee brewing Bottom Line on Packaging—Maximizing profit Employees through labor efficiency (July/Aug 2007; pg. 34) Flow Chart—How to plan an efficient layout in a News Item—Capturing Kona: Preserving the Big Island’s coffee heritage The Coffee Review—Sumatra: Earth, chocolate and change Adding to the Team—How to hire, train and retain small production plant (Jan/Feb 2012; pg. 46) Bringing Value to Your Coffee—The relationship your next roaster (May/June 2009; pg. 51) News Item—Can Coffee Producers Find a Voice Through Social between what coffee’s worth and what it costs Lab Report—How to set up an in-house coffee lab for (March/April 2007; pg. 22) Data Driven—Using metrics to engage and QC and training (May/June 2011; pg. 70) Media? motivate employees (Sept/Oct 2017; pg. 46) The Challenges of Being a Roaster: Old and New Leasing 101 for Roasters—Get the most out of your (Sept/Oct 2018; pg. 56) The Job of Roasting—Ergonomics and safety in rental agreement (Jan/Feb 2005; pg. 32) the roastery (July/Aug 2007; pg. 45) Coffee Counts—Accounting and finance for coffee Setting Up a One-Roaster Plant—Everything you need roasters (July/Aug 2014; pg. 22) A Roaster by Any Other Name—The importance of to know to create your own production facility proper roasting titles (May/June 2004; pg. 24) (May/June 2005; pg. 22) March | April 2019 The Data Revolution—How simple steps can yield September | October 2019 big results (Sept/Oct 2018; pg. 72) Talented Tasters, Please Apply—How to recruit The Learning Curve—Ancillary education for and develop cuppers (May/June 2013; pg. 24) coffee professionals A Day in the Life of a Coffee Roaster—A photo essay Sales & Promotion The Sensory Evaluation of Coffee— (Sept/Oct 2013; pg. 24) We’re Talking Quality—Promoting communication between the roaster, barista and consumer Is Your Food Safety Plan Complete?—A primer on Sensory science principles in action The Devil Is in the Details—Production control and (May/June 2010; pg. 64) Ad Infinitum—A gallery of coffee advertising hazard analysis and risk-based controls Quality of Life—The relationship of inventory management (May/June 2013; pg. 66) (May/June 2009; pg. 22) The Journey to Sell Coffee in Peru’s Northern seed viability to cup quality in green The Devil’s in the Details 2.0—Using software for A Brand New Bag—Packaging advances offer more coffee production and inventory control (July/Aug 2017; General marketing options for your beans Highlands—A photo essay pg. 58) (July/Aug 2004; pg. 40) All the Coffee in China— Diary of a Roastery: Tales of a prospective coffee Technically Speaking—Demystifying Roast History Lesson—How roasters are preserving Buy My Coffee—Notes from the fractal frontier of Consumption, growth and Yunnan’s roaster (Jan/Feb 2004; pg. 46) Analysis: Colorimeters versus spectrophotometers their cultural heritage through coffee (Sept/Oct coffee marketing (Jan/Feb 2009; pg. 32) focus on quality Diary of a Roastery: The year grows old (Sept/Oct 2005; pg. 69) Cleaning Up in the Coffee Aisle—Making grocery The Coffee Review—“Big-Bean” Coffee Varieties: 2004; pg. 68) store sales work for you (Sept/Oct 2007; pg. 58) Novelty, scarcity and atypical sensory pleasures Ensuring the Future of Coffee in El Mighty Roasters of a Single Pound—Building a Salvador—New federation offers hope to next-generation farmers Family Matters—The joys and challenges of micro-roasting business (Sept/Oct 2010; pg. 48) Crafting Collaboration—Learning from and growing working with family (May/June 2016; pg. 44) News Item—Building Value Through Processing: CQI’s Q Processing Program The Power of Slow—Improving coffee quality by with craft beer (July/Aug 2012; pg. 38) News Item—The guardians of the Sierra Nevada de Santa Marta Forge Your Own Path—Five keys to a successful resisting the cult of speed (March/April 2013; pg. 22) Delivering Your Brand with Every Cup—How to build career in coffee (March/April 2018; pg. 46) an exceptional coffee culture (March/April 2010; pg. The Coffee Review—Exploring “classic” espresso blends: North Reflections on Coffee’s Social Life—New and old Fighting the Good Fight—How to deal with 32) American roasters ideas on coffee bars, social interaction and the dishonest competitors (Jan/Feb 2013; pg. 52) “third place” (May/June 2012; pg. 78) Find Your Niche—Six ways to boost your bottom line Going the Extra Mile—The relationship between Sale Pending—Navigating the sale of your with target markets (Nov/Dec 2011; pg. 34) May | June 2019 roaster and retailers (Jan/Feb 2004; pg. 23) roastery (March/April 2016; pg. 42) From Carafe to Cup—What specialty coffee can learn Growing Your Client Base—How to cultivate the Spirit of Invention—The many crafts of roasters from wine (Sept/Oct 2004; pg. 50) Can You Taste the Roasting System?—Matching right customers for you (July/Aug 2004; pg. 48) (July/Aug 2010; pg. 46) Harvesting the Value of Processing Methods—A roasting profiles on different machines In Great Taste—The art and science of flavored Stuck in the Middle—What everyone can learn marketing opportunity for roasters and farmers coffee (May/June 2010; pg. 34) What Your Broker Wishes You Knew—A guide to from medium-sized roasters (Sept/Oct 2011; pg. 38) (March/April 2017; pg. 56) being a responsible green coffee buyer November | December 2019 Matter of Appearance—What trademark Thinking Out of the Box—Unique applications Joint Venture—Examining the risk, the reward, the infringement can mean for a brand for coffee and roasting technology (Sept/Oct 2011; reality of private labeling (May/June 2014; pg. 90) (May/June 2014; pg. 62) Exposure to Volatile Organic Compounds— 16th Annual Roaster of the Year pg. 50) Marketing Deconstructed—A guide for specialty Understanding risk assessment Awards Playing It Safe—Food safety systems, audits and Venture Capital for Roasting Companies—Finding coffee roasters and retailers (Sept/Oct 2015; pg. 80) vendor certifications (Sept/Oct 2008; pg. 22) the right partner to grow your business (Sept/Oct Coffee Prices in Crisis—Price discovery beyond Nurturing the Neighborhood—Using the regional Micro Roaster of the Year: Putting Your Best Face Forward—How to excel in 2018; pg. 24) market to grow your business (Jan/Feb 2004; pg. 35) the “C” Market Mostra Coffee customer service (Nov/Dec 2012; pg. 40) What It Takes to Be Crowned Craft Coffee Roaster Off the Shelf—Sell your coffee without selling out of the Year—A retrospective of past award Yeast in Fermentation—Developing solutions for coffee processing Macro Roaster of the Year: Roasting in Good Time—Planning a production (May/June 2007; pg.
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