|
|
| Friday, April 16, 2010 |
|
| 1412-01 |
To Roast or Not to Roast: What is It Going to Cost Me? |
 |
|
1412-02 |
Developing a Training Program to Produce Exceptional Baristas |
|
|
1412-03 |
Ask the Attorney |
|
|
1412-04 |
U.S. Economy: How Did We Get Here, and Where are We Going? |
|
|
1412-05 |
SCAA Measures the Collective Impact of Members on the UN Millennium Development Goals |
|
|
1412-06 |
Exploring Opportunities in Alternative Trade Finance |
|
|
1412-07 |
From Seed to Roaster |
|
|
1412-08 |
Guatemalan Coffees Presentation |
|
|
1412-09 |
Packaging 101: Flexible Packaging for the Coffee Roaster |
|
| 1412-10 |
Protecting the Experience: Quality Control in the Retail Environment |
|
|
1412-11 |
I’m Open, What Do I Do Now? |
|
|
1412-12 |
The Coffee Futures Market and Commodities Boom |
|
|
1412-13 |
Organic Coffee: North American and Global Trends |
|
|
1412-14 |
Meet the Lenders |
|
|
1412-15 |
Coffee Preparation Methods and Variables |
|
| Saturday, April 17, 2010 |
|
|
1412-16 |
Coffee Roasting: A Greener Way |
|
|
1412-17 |
Beyond the Espresso Bar: How Can Coffee Cuppings Help Your Business |
|
|
1412-18 |
Opening a New Café? Design it Right, Build it Once |
|
|
1412-19 |
I’ll Have Twitter and and YouTube in My Coffee |
|
|
1412-20 |
Gender and Equality: The Role Women Play in the Future of the Coffee Industry |
|
|
1412-21 |
Ask the Experts |
|
|
1412-22 |
Water Quality & Water Filtration |
|
|
1412-23 |
Guatemalan Coffees Presentation |
|
|
1412-24 |
Optimizing Brewed Coffee Quality Through Proper Grinding |
|
|
1412-25 |
Equipment Selection: Spacing Do’s and Don’ts |
|
|
1412-26 |
Air Quality Management: Mitigating Costs and Impact on the Environment |
|
|
1412-27 |
Corporate Social Responsibility: Communicating Your Company’s Efforts |
|
|
1412-28 |
The Hidden Element in Sustainability |
|
|
1412-29 |
Ask the Green Coffee Buyers |
|
|
1412-30 |
Hunger in Coffee Lands: The Growing Threat to Specialty Coffee |
|
| Sunday, April 18, 2010 |
|
|
1412-31 |
Use Google as Your Cheap GIS (Geographic Information System) |
|
|
1412-32 |
Creating Successful Specialty Coffee Programs in Food Service & Fine Dining |
|
|
1412-33 |
Your Café, A Greener Way |
|
|
1412-34 |
Effective Product Launches |
|
|
1412-35 |
Innovations in Sustainability: Meet the Sustainability Award Winner |
|
|
1412-36 |
Alternate Views on Social Justice Programs & Certifications |
|
|
1412-37 |
Why Get SCAA Certified? An Introduction to SCAA’s Professional Certifications and Credentials |
|
|
1412-38 |
Organic Coffee in the Food Service Environment |
|
|
1412-39 |
Developing Great Employees |
|
|
1412-40 |
Keeping Your Family Coffee Business Robust into the Next Generation |
|
|
1412-41 |
Carbon Footprint: Seed to Cup Impact and Solutions |
|
|
1412-42 |
Making Direct Trade Viable for Small Coffee Producers |
|
| Single lecture pricing is as follows: **Except where noted |
|
|
MP3: $10.00
Streaming Audio: $9.99 *Not yet available for this conference |
|
|
|
Follow All Star Media on: