ARTICLE INDEX | BY TOPIC

Article Index 2004–2017 LISTED BY TOPIC

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)

2 01 7
A Vision for the Future—Why every company

BY ISSUE BUSINESS
needs a plan for building a successful business
(July/Aug 2013; pg. 50) International Markets
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)

January | February 2017
Building a Mid- to Large-Scale Specialty
Coffee Roasting Plant—A practical approach
to an epic challenge; Part 1 of 2: Preparing to
work
Vertical Integration—Successful case studies
from Brazil and Sumatra
Roasting for America’s Hospitality Industry—
Weighing the challenges, risks and potential
rewards
A Life in Coffee—Ric Rhinehart
The Coffee Review—Honey-processed Coffees: Quiet adventure
News Item—Exploring Rapid Growth in Chinese Coffee
July | August 2017 10 Things I Wish I Had Known When I Started
Roasting—Words of advice from seasoned roasters
Bigger and Better—How coffee businesses (March/April 2011; pg. 46)
plan and sustain healthy expansion All About That Plan—Developing a strategic coffee
buying plan (July/Aug 2017; pg. 42)
All About That Plan—Developing a
strategic coffee buying plan Back to Basics—Customer service (Sept/Oct 2006;
pg. 88)
The Devil’s in the Details 2.0—Using
Bean Around the World—How roasters are
software for production and inventory
responding to customer demands and changing
control tastes (Jan/Feb 2010; pg. 43)
A Life in Coffee—Susie Spindler Bean Counting—Business management for roasters
(July/Aug 2013; pg. 36)
The Coffee Review—Innovations in Green Coffee Conditioning: Aged,
Bigger and Better—How coffee businesses plan and
casked and cured sustain healthy expansion (July/Aug 2017; pg. 24)
News Item—What a Border Adjustment Tax Could Mean for Coffee Bottom Line on Packaging—Maximizing profit
through labor efficiency (July/Aug 2007; pg. 34)
Bringing Value to Your Coffee—The relationship
Write It Up—A practical guide to documenting
business procedures (May/June 2016; pg. 78)
Distribution & Delivery
Daunted by Equipment Distribution?—Clearing
the path through the myths and musts (Jan/Feb
2005; pg. 40)
Delivering the Goods—Is allied distribution right
for your roastery? (May/June 2004; pg. 40)
Neither Rain Nor Snow Nor Gloom of Night—
Getting your coffee where it needs to go
(May/June 2006; pg. 47)
Employees
Adding to the Team—How to hire, train and retain
The New Frontier—Specialty coffee’s emergence in
China, India, the Middle East and Russia (Jan/Feb
2012; pg. 22)
What’s Old Is New Again—The reawakening of coffee
roasting in the Middle East (Sept/Oct 2014; pg. 24)
Roastery Location & Setup
Building a Mid- to Large-Scale Specialty Coffee
Roasting Plant—A practical approach to an epic
challenge; Part 1 of 2: Preparing to work (Jan/Feb 2017;
pg. 22)
Building a Mid- to Large-Scale Specialty Coffee
Roasting Plant—A practical approach to an epic
challenge; Part 2 of 2: Getting to work (March/April
2017; pg. 22)
Flow Chart—How to plan an efficient layout in a
small production plant (Jan/Feb 2012; pg. 46)

March | April 2017 September | October 2017 between what coffee’s worth and what it costs
(March/April 2007; pg. 22)
your next roaster (May/June 2009; pg. 51) Lab Report—How to set up an in-house coffee lab for
QC and training (May/June 2011; pg. 70)
Data Driven—Using metrics to engage and
Our World Through a Keyhole— Coffee Counts—Accounting and finance for coffee motivate employees (Sept/Oct 2017; pg. 46) Leasing 101 for Roasters—Get the most out of your
Building a Mid- to Large-Scale Specialty roasters (July/Aug 2014; pg. 22) rental agreement (Jan/Feb 2005; pg. 32)
Coffee Roasting Plant—A practical approach Understanding the limitations of The Job of Roasting—Ergonomics and safety in
thermocouple readings A Day in the Life of a Coffee Roaster—A photo essay the roastery (July/Aug 2007; pg. 45) Setting Up a One-Roaster Plant—Everything you need
to an epic challenge; Part 2 of 2: Getting to (Sept/Oct 2013; pg. 24) to know to create your own production facility
A Roaster by Any Other Name—The importance of
work Data Driven—Using metrics to engage and (May/June 2005; pg. 22)
The Devil Is in the Details—Production control and proper roasting titles (May/June 2004; pg. 24)
Fermentation in Coffee Processing—A motivate employees inventory management (May/June 2013; pg. 66)
Talented Tasters, Please Apply—How to recruit
scientific overview How Clean Is Your Coffee?—Why a The Devil’s in the Details 2.0—Using software for and develop cuppers (May/June 2013; pg. 24) Sales & Promotion
destoner is an essential tool for roasters production and inventory control (July/Aug 2017;
Harvesting the Value of Processing We’re Talking Quality—Promoting communication
pg. 58)
between the roaster, barista and consumer Ad Infinitum—A gallery of coffee advertising
Methods—A marketing opportunity for A Life in Coffee—Phyllis Johnson Diary of a Roastery: Tales of a Prospective Coffee (May/June 2010; pg. 64) (May/June 2009; pg. 22)
roasters and farmers Roaster (Jan/Feb 2004; pg. 46)
The Coffee Review—Holding Up (More Than) Half the Sky: Coffees
A Brand New Bag—Packaging advances offer more
A Life in Coffee—Paul Thornton from women producers Diary of a Roastery: The Year Grows Old (Sept/Oct
2004; pg. 68) General marketing options for your beans (July/Aug 2004;
pg. 40)
The Coffee Review—New World Espressos: Single-origin espressos from News Item—What Does the Rainforest Alliance-UTZ Merger Mean for
Family Matters—The joys and challenges of Buy My Coffee—Notes from the fractal frontier of
the Americas Coffee? History Lesson—How roasters are preserving
working with family (May/June 2016; pg. 44) coffee marketing (Jan/Feb 2009; pg. 32)
their cultural heritage through coffee (Sept/Oct
News Item—Developing a Common Approach for Gender Equity Fighting the Good Fight—How to deal with 2005; pg. 69) Cleaning Up in the Coffee Aisle—Making grocery
dishonest competitors (Jan/Feb 2013; pg. 52) store sales work for you (Sept/Oct 2007; pg. 58)
November | December 2017 Going the Extra Mile—The relationship between
Mighty Roasters of a Single Pound—Building a
micro-roasting business (Sept/Oct 2010; pg. 48) Crafting Collaboration—Learning from and growing
May | June 2017 14th Annual Roaster of the Year Awards
roaster and retailers (Jan/Feb 2004; pg. 23)
The Power of Slow—Improving coffee quality by
with craft beer (July/Aug 2012; pg. 38)
Growing Your Client Base—How to cultivate the resisting the cult of speed (March/April 2013; pg. 22) Delivering Your Brand with Every Cup—How to build
A Game of the Mind—Mitigating biases in Micro Roaster of the Year: Amavida right customers for you (July/Aug 2004; pg. 48) an exceptional coffee culture (March/April 2010;
Reflections on Coffee’s Social Life—New and old
sensory evaluation Coffee Roasters In Great Taste—The art and science of flavored pg. 32)
ideas on coffee bars, social interaction and the
coffee (May/June 2010; pg. 34) “third place” (May/June 2012; pg. 78) Find Your Niche—Six ways to boost your bottom line
‘B’ a Force for Good—B Corporations take a Macro Roaster of the Year: Oughtred
Matter of Appearance—What trademark with target markets (Nov/Dec 2011; pg. 34)
holistic approach to sustainability Coffee & Tea Sale Pending—Navigating the sale of your
infringement can mean for a brand (May/June 2014; roastery (March/April 2016; pg. 42) From Carafe to Cup—What specialty coffee can learn
The Cost of Financially Sustainable Coffee The Bean Belt Revisited—An updated look pg. 62) from wine (Sept/Oct 2004; pg. 50)
Spirit of Invention—The many crafts of roasters
Production—A study by Fair Trade USA and at global coffee production Playing It Safe—Food safety systems, audits and (July/Aug 2010; pg. 46) Harvesting the Value of Processing Methods—A
Cornell University vendor certifications (Sept/Oct 2008; pg. 22) marketing opportunity for roasters and farmers
2018 Industry Directory Stuck in the Middle—What everyone can learn
Putting Your Best Face Forward—How to excel in (March/April 2017; pg. 56)
Stick to the Plan—Why roasters shouldn’t buy from medium-sized roasters (Sept/Oct 2011; pg. 38)
2004-2017 Roast Magazine Article Index customer service (Nov/Dec 2012; pg. 40) Joint Venture—Examining the risk, the reward, the
coffee off the cupping table Thinking Out of the Box—Unique applications
Roasting in Good Time—Planning a production reality of private labeling (May/June 2014; pg. 90)
for coffee and roasting technology (Sept/Oct 2011;
Under Pressure—Balancing barometric pressure in the roastery schedule (Jan/Feb 2007; pg. 20) pg. 50) Marketing Deconstructed—A guide for specialty
A Life in Coffee—Russ Kramer Stick to the Plan—Why roasters shouldn’t buy coffee coffee roasters and retailers (Sept/Oct 2015; pg. 80)
off the cupping table (May/June 2017; pg. 86)
The Coffee Review—New Roasting Companies Carry the Third-wave Torch
Three Faces of Feedback—What they are and why
History Nurturing the Neighborhood—Using the regional
market to grow your business (Jan/Feb 2004; pg. 35)
News Item—State of Progress: Myanmar continues to increase quality and they matter (Sept/Oct 2014; pg. 52)
production Roast City—A brief history of coffee roasting in
Trade Secrets—Keeping your roast under wraps CONTINUED ON PAGE 134
Portland, Oregon (Nov/Dec 2014; pg. 40)
(Sept/Oct 2004; pg. 47)
Roasting Through the Ages—Exploring the roots
Vertical Integration—Four coffee companies
of American craft roasting (May/June 2009; pg. 76)
explore models for taking over new parts of the
supply chain (Jan/Feb 2014; pg. 22)

132 N o ve m b e r | De c e m b e r 2 0 17 133

Article Index | 2 0 0 4 – 2 0 1 7 | BY TOPIC
Off the Shelf—Sell your coffee without selling out
(May/June 2007; pg. 69)
Put Your Money Where Your Mouth Is—Marketing
super-premium and auction coffees (Jan/Feb 2010;
pg. 32)
Roasting for America’s Hospitality Industry—
Weighing the challenges, risks and potential
rewards (Jan/Feb. 2017; pg. 52)
Suited to a T—A tea line might be a perfect fit for
your roastery (May/June 2008; pg. 68)
Taking a Toll—What you need to know about
contract roasting (Sept/Oct 2008; pg. 32)
A Wholesale Success—How to set up a thriving
wholesale sales business (Sept/Oct 2010; pg. 32)
Training & Collaboration
Diary of a Roastery: The Coffee Education Journey
Continues (Sept/Oct 2005; pg. 80)
The Information Exchange—International roasting
internships cross cultures, build futures
(March/April 2006; pg. 65)
A Place to Grow—Shared production facilities ease
entry for new roasters (July/Aug 2016; pg. 20)
A Roaster Abroad—Teaching and learning from
specialty roasters in China (May/June 2013; pg. 20)
ROASTING
Machines
General
Machinery, Ingenuity, Discovery—A history of
roasting equipment (May/June 2010; pg. 78)
The Quest for Quality at Home—Roasting machines
for the serious enthusiast (Sept/Oct 2016; pg. 22)
Some Assembly Desired—Refurbishing roasters
means a love of labor (March/April 2008; pg. 34)
Maintenance & Fire Prevention
Coffee Roaster Seasoning—Unraveling the mystery
(March/April 2009; pg. 20)
Diary of a Roastery: Roaster Maintenance 101
(March/April 2005; pg. 96)
Diary of a Roastery: Trial by Fire (May/June 2004;
pg. 54)
Fire Fighters—Prevent your beans from going up in
smoke (May/June 2007; pg. 24)
Grounds Maintenance—Care and feeding of your
roasting equipment (May/June 2005; pg. 47)
Purchase
Conveying Quality—Equipment spotlight: Conveyor
systems for roasters (Sept/Oct 2013; pg. 52)
Diary of a Roastery: A “Bargain” of a Roaster
(March/April 2004; pg. 58)
In Hot Pursuit—What every business owner needs
to know before purchasing a coffee roaster
(Sept/Oct 2010; pg. 20)
Movin’ On Up ... Or Not—Do you need a bigger
roaster? Or just a vacation? (Sept/Oct 2007; pg. 34)
The Rise of the Machines—Outlining roasting
equipment options (March/April 2004; pg. 50)
134
ROASTING
Production Roasting
Blending, Single Origin & Varieties
The Art of the Blend—Channeling inspiration into
the cup (March/April 2011; pg. 20)
Blending for Italian Espresso, Part 1—Background
and a rationale for blending (Jan/Feb 2008; pg. 20)
Blending for Italian Espresso, Part 2—A practical
approach to blending (Mar/April 2008; pg. 22)
Blending the Rules—The art and science of
combining coffees (July/Aug 2006; pg. 22)
Crema of the Crop—Creating crema with single-
estate coffees (Sept/Oct 2006; pg. 36)
Crema of the Crop, Part II—Light vs. dark roasts
(March/April 2009; pg. 30)
Finding Beauty in the Blend—What’s the appeal for
today’s specialty roasters? (July/Aug 2015; pg. 42)
For the Love of Peaberry—Double your flavor with
this rare delicacy (Jan/Feb 2006; pg. 22)
Make Your Mark—Creating a successful signature
blend (Jan/Feb 2007; pg. 53)
RoastBusters: Robusta and Crema (Nov/Dec 2007;
pg. 64)
Yikes, Those Prices!—Creative coffee blending
strategies to deal with higher prices (Jan/Feb 2012;
pg. 36)
Caffeine
Caffeine Control—Managing the speed of the bean
(Jan/Feb 2005; pg. 22)
Deconstructing Decaf—Decaffeination processes
explained (March/April 2011; pg. 32)
RoastBusters: Kicking the Caffeine Myth (Sept/Oct
2007; pg. 72)
Ruling the Roast: Get Up to Speed—The buzz on
roasting decaf (Sept/Oct 2005; pg. 51)
Defects & Roasting
Burn It, Blend It, Ignore It—The balancing act of
roasting through defects (Jan/Feb 2009; pg. 20)
Ruling the Roast: Get It Right the First Time—How
to prevent roasting defects and taints (May/June
2004; pg. 33)
Ruling the Roast: Roast Right the First Time—How
to prevent inconsistencies, deficiencies and errors
(July/Aug 2005; pg. 55)
General
Back to Basics—Intensity, accuracy and fluidity
(March/April 2006; pg. 98)
Flavor, Magnified—Roasting strategies for espresso
(May/June 2013; pg. 52)
The Heat Is On—A roaster’s guide to heat transfer
(May/June 2009; pg. 63)
Heat Wave—The way heat transfers your beans
from green to brown (March/April 2007; pg. 44)
Roaster’s Dictionary (Nov/Dec 2006; pg. 37)
Ruling the Roast: The Naked Bean—Get the most
from your green beans (March/April 2004; pg. 18)
[CONTINUED]
Ruling the Roast: Reflections on Roasting
Fundamentals (May/June 2005; pg. 57)
Profiling
Keeping a High Profile—Create consistent, reliable
roasts with profile roasting (March/April 2006; pg. 26)
Ready to Roast—From old-school artist to modern
artisan (Sept/Oct 2008; pg. 47)
Roasting Science—Looking closely at your curves
(May/June 2012; pg. 50)
Taking Control—PID settings and roasting controls
(March/April 2005; pg. 53)
Wired for Roast: Exercising Control—Understanding
profile roasting systems (Sept/Oct 2006; pg. 65)
Roast Levels
Leaving the Dark Side—The forgotten art of light
roasting (Sept/Oct 2005; pg. 41)
Ruling the Roast: Lighten Up—Create the perfect
light roast (July/Aug 2004; pg. 31)
Saying Coffee—The naming revolution (Nov/Dec
2010; pg. 36)
A Study in Roast Levels—Comparing and
contrasting two coffees roasted to five different
levels (March/April 2015; pg. 24)
Tools & Techniques
The Color of Coffee—Using color analysis in quality
control (Jan/Feb 2015; pg. 38)
Designer Coffee—How to enhance the character of
single-origin coffees (July/Aug 2009; pg. 32)
Don’t Be Dense: Density as a Quality Parameter—Get
a grip on this cheap and easy measuring device
(July/Aug 2005; pg. 22)
How Clean Is Your Coffee?—Why a destoner is an
essential tool for roasters (Sept/Oct 2017; pg. 62)
How to Be Cool—Cooling methods and their impact
from roast to cup (July/Aug 2014; pg. 38)
In Praise of Pen and Paper—Mastering the manual
roast log (Jan/Feb 2015; pg. 52)
Logged In—How to use a roast log to improve your
coffee and streamline your business (Sept/Oct 2009;
pg. 34)
More Than Just Hot Air—Make the most of fluid-bed
roasting (May/June 2009; pg. 39)
Our World Through a Keyhole—Understanding the
limitations of thermocouple readings (Sept/Oct 2017;
pg. 26)
Roast by Number—A clear picture of the Agtron/
SCAA roast classification color tiles (March/April
2005; pg. 65)
Taming Acidity—Strategies for espresso roasters
(Jan/Feb 2009; pg. 43)
Tending the Firebox—Roasting with wood
(March/April 2013; pg. 36)
Under Pressure—Balancing barometric pressure in
the roastery (May/June 2017; pg. 100)
ROASTING
Quality Control
Cupping & Sensory Evaluation
Back to Basics—Bowling and cupping (May/June
2006; pg. 68)
Coffee Grading Analytics—Testing the tester
(Jan/Feb 2011; pg. 22)
The Coffee Triangle—Building cupping skills with
triangulation (May/June 2010; pg. 48)
Craft of Cupping—The art and science of the silver
spoon, including a cupping form, evaluation form,
cupping vocabulary and glossary (Sept/Oct 2004;
pg. 24)
A Cupper’s Journey—Four stages of development
(May/June 2015; pg. 64)
Cupping Revisited—A primer for advanced coffee
testing (March/April 2010; pg. 20)
Diary of a Roastery: The Fine Art of Spitting (July/Aug
2004; pg. 56)
Do You Taste What I Taste?—Improved
communication around flavor is transforming the
supply chain (March/April 2015; pg. 58)
Espresso Evaluation—Truths, half-truths and myths
from an Italian perspective (July/Aug 2011; pg. 44)
A Game of the Mind—Mitigating biases in sensory
evaluation (May/June 2017; pg. 26)
Laying It on the Table—A look at the state of
cupping (Sept/Oct 2012; pg. 24)
Making Taste—An essay on the philosophy of taste
(July/Aug 2012; pg. 52)
Points of Taste—Alternative cupping forms and
standards (Sept/Oct 2013; pg. 64)
The Points Principle—Two perspectives on how we
evaluate coffee (July/Aug 2010; pg. 20)
Ruling the Roast: Cupping for Flavor vs. Defects
(Jan/Feb 2005; pg. 51)
Unbottling the Aromas of Coffee—Improving
sensory skills with Le Nez Du Café (May/June 2011;
pg. 40)
A Well-Rounded Palate—A guide to the Coffee
Taster’s Flavor Wheel (May/June 2012; pg. 38)
General
Cold Brew With Caution—Food safety and quality
concerns for the growing market (July/Aug 2016;
pg. 36)
Packaging & Degassing
Only the Essentials—Advances in coffee packaging
equipment (May/June 2014; pg. 78)
RoastBusters: 96 Hours—A tale of degassing
(May/June 2007; pg. 92)
RoastBusters: Fridge, Freezer, Cupboard—Bean
storage comparison (July/Aug 2007; pg. 54)
Starting Fresh—A packaging primer (July/Aug 2009;
pg. 45)
Wired for Roast: Pack Your Bags—A trip into the
future of coffee packaging (July/Aug 2006; pg. 61)
Sample Roasting
Not So Random Sampling—How to sample roast for
best results (May/June 2008; pg. 38)
Ruling the Roast: The Struggle with Sample
Roasting (Sept/Oct 2004; pg. 59)
Sample Roasting for Quality Control—Tips from the
green side (July/Aug 2006; pg. 35)
To Have and Have Not—The struggle with sample
roasting (May/June 2011; pg. 56)
Unwinding the Sample Roasting Thread—How
roasters manage quality in small doses (Jan/Feb
2013; pg. 38)
Serving
Gaining Ground—What you should know about
grinding coffee (May/June 2007; pg. 58)
Wired for Roast: Fine Grinds to Good Brews—
Technology goes to the beans (March/April 2006;
pg. 74)
ROASTING
Science
Chemistry
Alchemy in the Roasting Lab—The discovery of
organic acids, part 1 of 2 (March/April 2005; pg. 30)
Alchemy in the Roasting Lab—The discovery of
organic acids, part 2 of 2 (May/June 2005; pg. 34)
The Bitter End—Making a case for chlorogenic acid
(May/June 2014; pg. 24)
The Chemistry of Brewing—How coffee transforms,
from bean to brew (May/June 2012; pg. 24)
Organic Acids Revisited—Another look at
discoveries in coffee chemistry (May/June 2015;
pg. 96)
Under the Microscope: Coffee Roasting—A brief
overview of chemical changes (May/June 2008;
pg. 81)
Under the Microscope: The Science of Browning
Reactions (March/April 2008, pg. 43)
Under the Microscope: Tracing Coffee to Its Roots—
Coffee adulteration and authentication (Sept/Oct
2008; pg. 59)
Under the Microscope: Turning Up the Heat on
Acrylamide (Jan/Feb 2008; pg. 47)
Sensory Science
Accounting for Taste—How we experience the
flavor of coffee (May/June 2007; pg. 34)
Cocoa and Coffee—A cross-sensory exchange
(Sept/Oct 2013; pg. 40)
Lighter than Air—What air-quality engineering can
tell us about coffee (July/Aug 2011; pg. 32)
Under the Microscope: The Science of Coffee Aroma
(July/Aug 2008; pg. 43)
ARTICLE INDEX | BY TOPIC
BEANS
Contracts & Markets
Are We Headed in the Right Direction?—The state of
direct business (July/Aug 2012; pg. 22)
Coffee Markets—Today’s imbalance in global
supply and demand (Sept/Oct 2005; pg. 16)
Market Analysis—Coffee markets may be ready for
new highs (Sept/Oct 2011; pg. 24)
The Mini “C”—Embracing this new coffee contract
(Jan/Feb 2006; pg. 16)
Navigating the Fickle “C” Market—Options for
protecting your margin (Jan/Feb 2010; pg. 20)
Paying the Price—How to manage profitability in a
volatile commodity market (March/April 2014; pg. 18)
Pondering the Path to Sustainable Premiums—
Buying on the road less traveled (May/June 2008;
pg. 54)
Signed, Sealed, Delivered—A guide to green buying,
part 1 (July/Aug 2009; pg. 20)
Signed, Sealed, Delivered—A guide to green buying,
part 2 (Sept/Oct 2009; pg. 20)
A State of Flux—Ethiopia’s ECX and what it means
for specialty coffee (Sept/Oct 2009; pg. 58)
Talk the Talk—Understanding commodity market
lingo (Sept/Oct 2016; pg. 64)
Transparency Contracts—Measuring your
relationships in dollars and sense (Sept/Oct 2007;
pg. 22)
Tricky Business—The market paradox: Uncertainty
looms over the 2014 coffee market (March/April 2014;
pg. 22)
The Virtual Marketplace—Internet auctions provide
a platform for the future (July/Aug 2006; pg. 47)
Without a Trace: An update on the Ethiopia
Commodity Exchange (Jan/Feb 2014; pg. 18)
Green Coffee Defects
Cracking the Phenol Code—Uncovering the mystery
behind this taste defect (July/Aug 2007; pg. 22)
Detecting Defects & Celebrating Gems—The search
for the perfect green bean (March/April 2006; pg. 41)
Detecting Defects: Plants and Quakers (Jan/Feb 2008;
pg. 54)
Detecting Defects: Processing Part 1—Overferment/
sour and stinker beans (March/April 2008, pg. 52)
Detecting Defects: Processing Part 2—Defects
created in the dry mill (May/June 2008; pg. 92)
Detecting Defects: Storage and Transportation
Defects (July/Aug. 2008; pg. 52)
A Focus on Flaws—Do you use the SCAA Green
Arabica Coffee Classification System? (May/June
2016; pg. 24)
Horticulture & Varieties
Can Science Save Specialty Coffee?—World Coffee
Research works toward the industry’s long-term
survival (March/April 2016; pg. 22)
Cultivating Success—What agricultural genetic
testing can mean for coffee (Sept/Oct 2015; pg. 68)
CONTINUED ON PAGE 136
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Article Index | 2 0 0 4 – 2 0 1 7 | BY TOPIC
Cultivating Taste—Coffee growing 101 (July/Aug
2005; pg. 35)
Exploring the Holy Grail—Geisha coffee, 10 years
on (May/June 2013; pg. 38)
A Family Album—Getting to the roots of coffee’s
plant heritage (Nov/Dec 2007; pg. 36)
R-Certified Coffee—Plotting robusta on the
specialty map (March/April 2013; pg. 48)
Ready for Robustas?—What robustas have to offer
the specialty coffee industry (March/April 2006;
pg. 55)
Production & Processing
Fermentation in Coffee Processing—A scientific
overview (March/April 2017; pg. 42)
Force of Nature—Measuring water activity in high-
end, specialty green coffee, part 2 of 2 (March/April
2014; pg. 54)
Fruity, Fermented and Everything in Between—
How coffee processing affects your cup, part 2 of 2
(March/April 2007; pg. 32)
Handling the Cherry—The risks and rewards of
processing methods; origin case study: Hawaii
(July/Aug 2011; pg. 20)
Horn of Plenty—Biodynamic agriculture and coffee
(March/April 2012; pg. 40)
Hot Water—Measuring water activity in high-end,
specialty green coffee, part 1 of 2 (Jan/Feb 2014;
pg. 38)
Rise of the Machine—Mechanized harvesting and
quality (March/April 2014; pg. 40)
The Trouble with Micro-Lots?—The pros and cons
of this macro-trend (Sept/Oct 2007; pg. 46)
Wet, Dry and Everything in Between—How coffee
processing affects your cup, part 1 of 2 (Jan/Feb
2007; pg. 30)
Transportation & Storage
Banking Your Green—Proper storage and handling
of green beans (Jan/Feb 2006; pg. 33)
For the Keeping—Storing and preserving green
coffee, part 1 of 2 (May/June 2008; pg. 24)
Keeping It Real—Storing and preserving green
coffee, part 2 of 2 (July/Aug 2008; pg. 30)
The Secret Life of Beans—Green coffee’s trip from
port to your door (Jan/Feb 2008; pg. 34)
Shepherding the Green—How importers work, and
why roasters need them (July/Aug 2010; pg. 36)
Stalling Staling—From the slippery slope of staling
to the peak of fresh flavors (March/April 2009;
pg. 41)
Storage Woes—The pros and cons of third-party
warehousing (May/June 2015; pg. 48)
Unwanted Visitors—Protecting coffee warehouses
from pests (Sept/Oct 2012; pg. 64)
Valuing Our Mid-Chain Partners—How cost
pressures impact importers and logistics providers
in the U.S. (March/April 2016; pg. 54)
136
ENVIRONMENT
Certifications
‘B’ a Force for Good—B Corporations Take a Holistic
Approach to Sustainability (May/June 2017; pg. 50)
The Certification Conundrum—Are coffee
certifications still important? (May/June 2011; pg. 24)
On a Mission for Change—Fair Trade USA’s new
model and what it means for coffee growers
worldwide (May/June 2012; pg. 64)
Seal of Approval: A Certification Primer—In-depth
breakdown of certifications including Bird Friendly,
Fair Trade, Organic, Rainforest Alliance and Utz
Kapeh (Nov/Dec 2004; pg. 26)
What Does the Rainforest Alliance-UTZ Merger
Mean for Coffee? (Sept/Oct 2017; pg. 16)
Energy Efficiency &
Emission Control
Blowing Smoke—Ways to clean up, reduce and
recirculate roaster emissions (Sept/Oct 2006; pg. 24)
The Brave World of Energy-Efficient Roasting—A
generation of technologies saves energy and
money (July/Aug. 2008; pg. 20)
Clear the Air—Removing the myths of emission
control (March/April 2004; pg. 33)
Smoke in the Air—An update on emissions and air-
quality regulations (July/Aug 2013; pg. 22)
Stack Overflow—A no-loss stack can make your
roastery more efficient (and keep your neighbors
happy) (Sept/Oct 2009; pg. 46)
General
Climate Change and Arabica Production: 2050
(July/Aug 2015; pg. 16)
Going Carbon Neutral—The next step along the
path toward sustainable business (May/June 2007;
pg. 81)
Strength in Numbers—Collaboration is key to
sustainable development (Sept/Oct 2015; pg. 38)
The Trees and the Bees—How biodiversity
increases coffee yield (Jan/Feb 2005; pg. 16)
Reuse & Recycling
Fuel for Thought—The concept and imminent
reality of producing fuel from coffee waste (July/Aug
2014; pg. 52)
What Goes Around—How coffee waste is fueling a
circular economy (May/June 2016; pg. 92)
INDUSTRY NEWS
General
2003 Coffee Auction Round-Up (May/June 2004;
pg. 20)
The Benefits of Membership—Coffee industry trade
associations (May/June 2015; pg. 82)
[CONTINUED]
Coffee Kids—Behind the reorganization (May/June
2016; pg. 18)
Coffee Trends Report (Nov/Dec 2005; pg. 35)
Colombia Celebrates the Art of Coffee (Sept/Oct
2014; pg. 20)
Details of Discovery—Creating the Cup of
Excellence (Sept/Oct 2004; pg. 41)
An Eye for Coffee—The Oregon Coffee Board’s
second annual photo contest goes global (Jan/Feb
2016; pg. 60)
A Gathering of Great Minds—Coffee scientists unite
at ASIC (Jan/Feb 2015; pg. 18)
Gold Record—Cosecha de Oro is a hit for Costa Rica
(July/Aug 2005; pg. 45)
Importers and Roasters Add Southern Accent to
Cup of Excellence (Jan/Feb 2013; pg. 18)
Making the Grade—An exploration of the Q
program (Sept/Oct 2012; pg. 52)
Picture Perfect—The Oregon Coffee Board’s 2014
photo awards (March/April 2015; pg. 16)
Quantifying the Impact of the Cup of Excellence—
TechnoServe report details outcomes in Brazil and
Honduras (Sept/Oct 2015; pg. 54)
The Roasters Guild—Keep the flame burning
through education and accreditation (Jan/Feb 2004;
pg. 29)
Serving the Community—The formation of Oregon’s
first coffee board (May/June 2014; pg. 20)
State of the Roastery—SCAA report reveals key
finance and operating data (Nov/Dec 2015; pg. 38)
Through the Kaleidoscope—Changing perceptions
of the Cup of Excellence (March/April 2012; pg. 52)
Top of the Crop—Taking a tour of the Q program
(July/Aug 2004; pg. 22)
Wired for Roast: A Quick Study—Coffee earns its
higher learning diploma (May/June 2006; pg. 57)
World Coffee Roasting champions crowned at
Nordic World of Coffee (Sept/Oct 2015; pg. 16)
Worth Its Weight—Panama coffee fetches record
price at auction (Sept/Oct 2004; pg. 18)
Roast Exclusives
1st Annual Roaster of the Year Award—Counter
Culture Coffee (Nov/Dec 2004; pg. 18)
2nd Annual Roaster of the Year Award—Stumptown
Coffee Roasters (Nov/Dec 2005; pg. 20)
3rd Annual Roaster of the Year Awards—Metropolis
Coffee Company and Intelligentsia Coffee & Tea,
Inc. (Nov/Dec 2006; pg. 22)
4th Annual Roaster of the Year Awards—Higher
Ground Roasters and Zoka Coffee Roasters and Tea
Co. (Nov/Dec 2007; pg. 22)
5th Annual Roaster of the Year Awards—Coffee
Klatch and PT’s Coffee Roasting Co. (Nov/Dec 2008;
pg. 24)
6th Annual Roaster of the Year Awards—Kickapoo
Coffee and Equator Coffees & Teas (Nov/Dec 2009;
pg. 22)
7th Annual Roaster of the Year Awards—Conscious
Coffees and Dillanos Coffee Roasters (Nov/Dec 2010;
pg. 22)
8th Annual Roaster of the Year Awards—Bird Rock
Coffee Roasters and Portland Roasting (Nov/Dec
2011; pg. 22)
9th Annual Roaster of the Year Awards—Olympia
Coffee Roasting and Gimme! Coffee (Nov/Dec 2012;
pg. 22)
10th Annual Roaster of the Year Awards—Pilot
Coffee Roasters and Coda Coffee Company
(Nov/Dec 2013; pg. 22)
11th Annual Roaster of the Year Awards—Portola
Coffee Lab and Reunion Island Coffee Roasters
(Nov/Dec 2014; pg. 22)
12th Annual Roaster of the Year Awards—Propeller
Coffee Co. and Crimson Cup Coffee & Tea (Nov/Dec
2015; pg. 22)
13th Annual Roaster of the Year Awards—Mudhouse
Coffee Roasters and Thanksgiving Coffee Company
(Nov/Dec 2016; pg. 22)
14th Annual Roaster of the Year Awards—Amavida
Coffee Roasters and Oughtred Coffee & Tea
(Nov/Dec 2017; pg. 22)
Coffee Conservation Award Winner 2010—Finca El
Porvenir, El Salvador (Sept/Oct 2010; pg. 58)
Paging Through the Years—A decade of Roast
(Jan/Feb 2014; pg. 52)
Roast Magazine’s 1st Annual Industry Survey
(Nov/Dec 2008; pg. 38)
Roast Magazine’s 2012 Roasting Industry Survey
(March/April 2012; pg. 20)
Roast Magazine’s 2016 Roasting Industry Survey
(Nov/Dec 2016; pg. 54)
Rules & Regulations
Bioterrorism Registration (Jan/Feb 2004; pg. 15)
The Food Safety Modernization Act—Are you in
compliance? (Jan/Feb 2016; pg. 52)
A Label Undeserved—Proposition 65 and coffee
(Jan/Feb 2011; pg. 34)
New Emission Standards for Puget Sound (July/Aug
2006; pg. 18)
Proposition 65—A wide-angle snapshot (May/June
2013; pg. 94)
Trade Transformation—What changing customs
regulations mean for coffee (July/Aug 2016; pg. 64)
What a Border Adjustment Tax Could Mean for
Coffee (July/Aug 2017; pg. 16)
ORIGIN
Farmers & Farmworkers
The Cost of Financially Sustainable Coffee
Production—A study by Fair Trade USA and Cornell
University (May/June 2017; pg. 70)
Farmworkers in the Coffeelands—Improving
conditions for the industry’s most vulnerable
players (Jan/Feb 2016; pg. 22)
Holding Up (More Than) Half the Sky—Coffees from
women producers (a special edition of the Coffee
Review column) (Sept/Oct 2017; pg. 78)
A New Focus on Farm-Level Economics—
Addressing the challenges facing coffee farmers in
Rwanda and Burundi (May/June 2015; pg. 24)
Not Swallowing Their Pride—Smallholders in Papua
New Guinea fight for coffee rights (Sept/Oct 2006;
pg. 50)
La Nueva Generación Cafetera: A Photo Essay—
Colombia’s future coffee growers head to camp
(Jan/Feb 2015; pg. 22)
From The Field
Diary of a Grower: Coffee is Humbling (March/April
2007; pg. 64)
Diary of a Grower: From Gold to Oro—Exporting the
bean (July/Aug 2005; pg. 64)
Diary of a Grower: From One Grower to Another
(July/Aug 2006; pg. 74)
Diary of a Grower: Fruits of the Harvest (May/June
2005; pg. 68)
Diary of a Grower: Growing Up in Coffee
(March/April 2005; pg. 98)
Diary of a Grower: Identity Crisis (May/June 2007;
pg. 97)
Diary of a Grower: Meaningful Feedback,
Meaningful Friendships (Sept/Oct 2006; pg. 86)
Diary of a Grower: Sustainability & the Sheep
Experiment (Jan/Feb 2006; pg. 56)
Diary of a Grower: Work Hard and Play Harder
(March/April 2006; pg. 96)
General
The Bean Belt—A broad look at coffee production
worldwide (Nov/Dec 2009; pg. 36)
The Bean Belt Revisited—An updated look at global
coffee production (Nov/Dec 2017; pg. 56)
Beyond Bombs and Bloodshed—Restoring Yemen’s
place in specialty coffee (Sept/Oct 2015; pg. 22)
Center of Innovation—Digging into Brazil’s Instituto
Agronomico de Campinas (March/April 2013; pg. 16)
Coffee Production in Myanmar—An exploratory
visit reveals rich possibilities (Sept/Oct 2014; pg. 64)
Ecuador Rising—Coffee from the center of the world
(Sept/Oct 2011; pg. 64)
From the Shores of Lake Kivu—Specialty coffee and
the Democratic Republic of Congo (Jan/Feb 2016;
pg. 40)
Growing Knowledge in Guatemala’s Coffeeland
(Sept/Oct 2011; pg. 20)
Is Ecuador Still Emerging?—Recent developments in
the country’s coffee sector (July/Aug 2015; pg. 56)
Marching Forth—Battling the coffee berry borer in
Hawaii (May/June 2013; pg. 80)
Nicaragua’s Awakening—An analysis of terroir’s
impact on coffee quality (March/April 2010; pg. 44)
Republic of Coffee—The Dominican Republic takes
a long, hard look at its coffee (May/June 2006; pg. 35)
Reviving Rwanda—From café ordinaire to café
extraordinaire (March/April 2004; pg. 40)
The Roya Crisis—Why roasters need to engage now
(July/Aug 2013; pg. 18)
Ruling the Roast: Ethiopia, the Cradle of Coffee
(March/April 2005; pg. 75)
Samples from the Coffee Garden—The second
annual Cupping Extravaganza (July/Aug 2012; pg. 18)
Seeds of Change—The birth of a new coffee
economy in Burundi (May/June 2010; pg. 22)
State of Potential—Myanmar emerges as a specialty
coffee producer (May/June 2016; pg. 62)
State of Progress—Myanmar continues to increase
quality and production (May/June 2017; pg. 18)
ARTICLE INDEX | BY TOPIC
Supply Crisis in Latin America—Addressing the
challenges of today and tomorrow (Sept/Oct 2016;
pg. 44)
A Tale of Two Trips—Reflections on producing
country trends (Sept/Oct 2012; pg. 38)
Two Tiny Towns, One Bag of Esmeralda and the
Power of “Yes” (Sept/Oct 2012; pg. 20)
Variety is the Spice of Coffee—Geisha and other
varietals (May/June 2006; pg. 22)
Waking the Sleeping Beauty—Peru’s undiscovered
coffee potential (March/April 2005; pg. 88)
A Year After the Quake—Restoring Haiti’s coffee
industry (Jan/Feb 2011; pg. 18)
Marketing & Promotion
The Branding of an Origin—How Colombia
promotes Denominations of Origin (May/June 2015;
pg. 18)
A Brave New World—Origin countries take on
roasting (May/June 2007; pg. 46)
Estate Coffees—A new take on origin promotion
(March/April 2006; pg. 22)
International Recognition Propels Ka‘u into Coffee
Spotlight (March/April 2011; pg. 18)
Lifting the Veil—Transparency takes precedence in
Brazil’s Designation of Origin (July/Aug 2014; pg. 18)
The Path to Distinction—Nurturing separation in
Nariño (July/Aug 2016; pg. 52)
To Market, To Market—How the Kenyan coffee
marketing system supports exceptional coffee
(March/April 2015; pg. 42)
United State of Coffee—Hawaii’s bean industry
moves forward (Sept/Oct 2013; pg. 20)
Nonprofits at Origin
Café Femenino—Empowering women,
strengthening the coffee industry (March/April 2005;
pg. 42)
Coffee Nonprofit Aims to Improve Literacy Rates in
Laos (May/June 2011; pg. 20)
Developing a Common Approach for Gender Equity
(March/April 2017; pg. 16)
Responsible Coffee Estates Can Promote
Sustainable Lifestyles for Farm Employees (Jan/Feb
2016; pg. 18)
Saving Sumatran Tigers (March/April 2016; pg. 16)
When Coffee Saves Lives—Two programs support
health care at origin (Sept/Oct 2016; pg. 16)
Origin Profiles
Australia (Sept/Oct 2005; pg. 92)
Bolivia (May/June 2005; pg. 76)
Brazil (Sept/Oct 2009; pg. 94)
Burundi (July/Aug 2006; pg. 86)
Cameroon (July/Aug 2004; pg. 62)
China (March/April 2005; pg. 110)
Colombia (Jan/Feb 2008; pg. 78)
Costa Rica (Jan/Feb 2009; pg. 78)
Dominican Republic (Sept/Oct 2004; pg. 78)
East Timor (July/Aug 2005; pg. 76)
Ecuador (Sept/Oct 2010; pg. 94)
El Salvador (May/June 2006; pg. 78)
CONTINUED ON PAGE 138
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 Article Index | 2 0 0 4 – 2 0 1 7 | BY TOPIC [CONTINUED]

Ethiopia (May/June 2009; pg. 118)
Flores (March/April 2009; pg. 70)
Haiti (March/April 2006; pg. 114)
Hawaii (July/Aug 2007; pg. 78)
Honduras (Jan/Feb 2010; pg. 78)
India (Sept/Oct 2008; pg. 94)
Java (May/June 2010; pg. 118)
Kenya (July/Aug 2009; pg. 70)
Malawi (Sept/Oct 2007; pg. 94)
Mexico (Jan/Feb 2005; pg. 66)
Nicaragua (May/June 2007; pg. 118)
Panama (March/April 2008; pg. 78)
Papua New Guinea (May/June 2004; pg. 62)
Peru (Jan/Feb 2004; pg. 50)
Puerto Rico (July/Aug 2008; pg. 78)
Sumatra (March/April 2007; pg. 78)
Tanzania (March/April 2004; pg. 74)
Thailand (May/June 2008; pg. 126)
Carolina Coffee Roasting Co. (July/Aug 2005; pg. 62)
Cedarburg Coffee Roastery (Sept/Oct 2004; pg. 66)
Electric City Roasting Company (May/June 2006;
pg. 66)
Gillies Coffee Co. (May/June 2005; pg. 66)
Honduras Coffee Company (July/Aug 2006; pg. 72)
JJ Bean House of Coffee (Jan/Feb 2006; pg. 54)
Little River Roasting Company (March/April 2004;
pg. 60)
Maui Oma Coffee Roasting (March/April 2006; pg. 94)
Moka Joe Coffee (March/April 2005; pg. 94)
Phoenix Coffee Company (Sept/Oct 2005; pg. 78)
Raven’s Brew (Jan/Feb 2004; pg. 44)
Industry Leader Profiles
Jackie Billings of the North American Craft Maltsters
Guild (July/Aug 2016; pg. 76)
Jared Linzmeier of Ruby Colorful Coffees (Jan/Feb
2015; pg. 64)
Jeff McArthur of Counter Culture Coffee (May/June
2013; pg. 96)
Jen Apodaca of Blue Bottle Coffee (Jan/Feb 2014;
pg. 62)
Jeremy Raths of The Roastery, Inc. (Nov/Dec 2007;
pg. 60)
Jim Cleaves of Dunkin’ Bs (Sept/Oct 2011; pg. 72)
José René Martinez Onofre of JRené Coffee Roasters
(Sept/Oct 2008; pg. 68)
Joshua Millman of Passion House Coffee Roasters
(Sept/Oct 2012; pg. 76)
Kentaro Maruyama of Maruyama Coffee (Jan/Feb
2008; pg. 60)

Uganda (March/April 2010; pg. 78)
Venezuela (Sept/Oct 2006; pg. 102)
Vietnam (July/Aug 2010; pg. 78)
Yemen (Jan/Feb 2007; pg. 78)
Zambia (Jan/Feb 2006; pg. 66)
Lalo Perez Varona of Buna, Café Rico (May/June 2014;
Paul Thornton (March/April 2017; pg. 70) pg. 102)
Phyllis Johnson (Sept/Oct 2017; pg. 92) Lesley Brandt of The Bean Cycle (Sept/Oct 2009;
pg. 72)
Ric Rheinhart (Jan/Feb. 2017; pg. 64)
Liz Roquet of Lizzy’s Fresh Coffee (Jan/Feb 2012;
Russ Kramer (May/June 2017; pg. 116) pg. 56)

Relationship Building Susie Spindler (July/Aug 2017; pg. 74) Mason Brown of Two Brothers Coffee Roasters
(May/June 2016; pg. 116)

Above and Beyond—Taking grower relationships

to a new level (Jan/Feb 2004; pg. 16)
Roaster Profiles Michael Calabrese of Kobricks Coffee Company
(March/April 2007; pg. 60)

Across the Great Divide—The Roasters Guild
Guatemala trip bridges the gap between roasters
and growers (May/June 2004; pg. 48)
Coffee Collectives—Roasters unite for quality
relationships and coffee (Sept/Oct 2005; pg. 24)
Direct Trade or Fair Trade?—Let’s work together for
the greater good (Sept/Oct 2014; pg. 40)
Empowering Farmers in Nicaragua—Gold
Mountain Coffee Growers helps producers raise
quality levels and connect with roasters (May/June
2012; pg. 20)
The Long Pipe—Transparency and the coffee
supply chain (Jan/Feb 2013; pg. 22)
Passport to the Coffee Lands—Investing in
productive origin travel (May/June 2011; pg. 80)
Recipe for Success—Collaborating with coffee
producers in the Dominican Republic (Jan/Feb
2012; pg. 18)
Shared Interest—Harnessing the power of
collaboration (Nov/Dec 2013; pg. 40)
Technology at Origin
Bridging the Digital Divide—Introducing modern
business systems at origin in Latin America
(July/Aug 2015; pg. 22)
Wired for Roast: Exploring Coffee Technology at
Origin (Jan/Feb 2006; pg. 42)
Michael Kearby of Intelligentsia Coffee & Tea
Adam Pesce of Reunion Island Coffee (July/Aug 2011;
(March/April 2013; pg. 64)
pg. 60)
Michael McSherry of Grinderman Coffee (Sept/Oct
Andrew Timko of Blueprint Coffee (May/June 2015;
2013; pg. 76)
pg. 114)
Mike Ebert of Firedancer Coffee Consultants
Bill Anstedt of Caribou Coffee (Jan/Feb 2011; pg. 58)
(Sept/Oct 2015; pg. 92)
Bob Goldman of Allegro Coffee Company
Neal Wilson of Wilson’s Coffee & Tea (Sept/Oct 2014;
(March/April 2011; pg. 58)
pg. 76)
Carol McLaughlin of Gorilla Coffee (July/Aug 2009;
Norman Killmon of The Roasterie (May/June 2007;
pg. 56)
pg. 88)
Cherry Coffee Roasters (March/April 2009; pg. 52)
Rafael Batiz of Jones Coffee Roasters (July/Aug 2012;
Chris Wade of Coffee Bean International (May/June pg. 68)
2011; pg. 94)
Rita Fox of RoZark Hills Coffee Roasterie, Inc.
Christopher Schooley of Troubadour Maltings (July/Aug 2007; pg. 58)
(Sept/Oct 2016; pg. 74)
Russell Chisholm of Strange Coffee Company
Colleen Anunu of Gimme! Coffee (May/June 2008; (March/April 2012; pg. 62)
pg. 100)
Salvador Sans of Cafés El Magnifico (March/April
David Shaub Stallings of Parlor Coffee, Passenger 2008; pg. 66)
Coffee Roasters and the Collaborative Coffee Source
Shawn Bigelow of Alterra Coffee Roasters (July/Aug
(July/Aug 2015; pg. 70)
2013; pg. 64)
David Thompson of Dark City Coffee Company
(May/June 2010; pg. 92)
Steve Hawthorne of Hawthorne Coffee Roasters
(March/April 2015; pg. 68)
Dennis Jackson of La Bohème Café (March/April 2010;
Steve Kirbach of Stumptown Coffee Roasters
pg. 58)
(Jan/Feb 2013; pg. 62)
Derek Palmer of Hotbox Roasters (March/April 2016;
Tina Muia of Carmel Valley Coffee Roasting
pg. 68)
(July/Aug 2008; pg. 60)
Edgar Munn of Blue Mountain Coffee (Jan/Feb 2010;
Todd Weiler of Flying Goat Coffee (Sept/Oct 2007;
pg. 56)
pg. 66)
Ezra Bennett of Alakef Coffee Roasters (Sept/Oct 2010;
Will Frith of The New Black (March/April 2014; pg. 64)
pg. 72)

WHO’S WHO Georgio Testani of Georgio’s Coffee Roasters

Business Profiles
Arbuckle Coffee Roasters (July/Aug 2004; pg. 54)
Ashlawn Farm Coffee (May/June 2004; pg. 56)
Broadway Café & Roastery (Sept/Oct 2006; pg. 84)
Café Mystique (Jan/Feb 2005; pg. 58)
(July/Aug 2010; pg. 56)
Gerry Leary of the Unseen Bean (May/June 2009;
pg. 92)
Gregory Stavroudis of Café Tal (Jan/Feb 2009; pg. 56)
FOR A DOWNLOADABLE
Hunt Slade of Safehouse Coffee and Tea (May/June
2012; pg. 96)
PDF VERSION OF THIS ARTICLE INDEX,
Ian McCarthy of Front (Jan/Feb 2016; pg. 64)
POINT YOUR WEB BROWSER TO:
Isabela Raposeiras of Isabela Roposeiras Coffee Lab roastmagazine.com/articleindex
(July/Aug 2014; pg. 66)

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