Speakers

 

Demystifying Roast Color - Speaker   Ian Picco  Topeca Coffee Roasters   Ian Picco has been working in specialty coffee since 2004, when he started his career as a barista. He’s been in his current role as Director of Coffee since 2012. He has experience working many roles throughout the supply chain including: barista, roastery production, production roasting, quality control, cupping, origin green production, green buying, customer service, consultation and education, which brought him to his role as Director of Coffee in 2012.  Ian has been teaching coffee professionals since 2013 at many venues including SCA Expo, Roasters Guild Retreat, and Topeca’s Premier Campus, Topeca Instruments Division. As an Authorized SCA Trainer, Ian is certified in teaching Professional levels of both Roasting and Sensory Skills modules, lending his expertise and sharing his passion for coffee with all he meets. Ian is a past chair for the heritage SCAA Coffee Taster Pathway Committee, and is current chair of the SCA CPS Sensory Skills Creator Group.   Aside from coffee, he has a deep passion for culinary science and art, and an ongoing interest in sustainable agriculture and industrial manufacturing. He loves spending time with his wife and daughter, and can spotted around town driving his 1970’s automobiles and motorcycles.

Demystifying Roast Color - Speaker

Ian Picco
Topeca Coffee Roasters

Ian Picco has been working in specialty coffee since 2004, when he started his career as a barista. He’s been in his current role as Director of Coffee since 2012. He has experience working many roles throughout the supply chain including: barista, roastery production, production roasting, quality control, cupping, origin green production, green buying, customer service, consultation and education, which brought him to his role as Director of Coffee in 2012.

Ian has been teaching coffee professionals since 2013 at many venues including SCA Expo, Roasters Guild Retreat, and Topeca’s Premier Campus, Topeca Instruments Division. As an Authorized SCA Trainer, Ian is certified in teaching Professional levels of both Roasting and Sensory Skills modules, lending his expertise and sharing his passion for coffee with all he meets. Ian is a past chair for the heritage SCAA Coffee Taster Pathway Committee, and is current chair of the SCA CPS Sensory Skills Creator Group.

Aside from coffee, he has a deep passion for culinary science and art, and an ongoing interest in sustainable agriculture and industrial manufacturing. He loves spending time with his wife and daughter, and can spotted around town driving his 1970’s automobiles and motorcycles.

Analyzing Roast Profiles For Desired Sweetness - Speaker   Jen Apodaca  Royal Coffee Lab & Tasting Room   Jen Apodaca started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown; Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She is an International Juror for the Cup of Excellence and the Chair of the Coffee Committee of the Good Food Awards for the past 4 years.

Analyzing Roast Profiles For Desired Sweetness - Speaker

Jen Apodaca
Royal Coffee Lab & Tasting Room

Jen Apodaca started roasting coffee in 2005 for McMenamins Inc. in Portland, Oregon. She has roasted coffee for Ecco Caffe, Intelligentsia Coffee & Tea, and Blue Bottle Coffee. She is now the Director of Roasting for The Crown; Royal Coffee Lab & Tasting Room. She has experience on several styles of roasting machines and is dedicated to the craft of making coffee more delicious. She is an International Juror for the Cup of Excellence and the Chair of the Coffee Committee of the Good Food Awards for the past 4 years.

The Exploration of the Art & Chemistry of Coffee Roasting - Speaker   Jim Brady  Green Mountain Coffee Roasters   Jim Brady is a respected specialty coffee professional and educator. For nearly 20 years, Brady has been an active volunteer for the Specialty Coffee Association of America/SCA and the Roasters Guild, serving as the instructor mentor at Roasters Guild Retreats and as a member of the Roasters Guild Education Committee. He is an AST Certified to instruct both the Roasting and Sensory Modules. He is a member of the SCA Roaster Content Creator Group and the CRG Research and Education Committee. He can be found roasting coffee at Keurig Green Mountain Coffee in Knoxville, Tennessee, or touring the country with his wife, Charmaine, looking for the most delicious cup of coffee available.

The Exploration of the Art & Chemistry of Coffee Roasting - Speaker

Jim Brady
Green Mountain Coffee Roasters

Jim Brady is a respected specialty coffee professional and educator. For nearly 20 years, Brady has been an active volunteer for the Specialty Coffee Association of America/SCA and the Roasters Guild, serving as the instructor mentor at Roasters Guild Retreats and as a member of the Roasters Guild Education Committee. He is an AST Certified to instruct both the Roasting and Sensory Modules. He is a member of the SCA Roaster Content Creator Group and the CRG Research and Education Committee. He can be found roasting coffee at Keurig Green Mountain Coffee in Knoxville, Tennessee, or touring the country with his wife, Charmaine, looking for the most delicious cup of coffee available.

The Importance of Metrics: How Smaller Roasters Currently Quantify Sustainability and What They Can Do To Expand Measurement - Speaker   Matt Yarmey  Pure Intentions Coffee   Matthew Yarmey has been a participant in the specialty coffee industry since 2011 when he purchased his first home roaster and started a journey that has led to being the Founder and Director of Coffee at Pure Intentions Coffee, a wholesale coffee roaster and SCA Training Venue in Charlotte, NC. Matt's expertise includes sensory, green coffee, and sample and production roasting for small to mid-size coffee businesses.

The Importance of Metrics: How Smaller Roasters Currently Quantify Sustainability and What They Can Do To Expand Measurement - Speaker

Matt Yarmey
Pure Intentions Coffee

Matthew Yarmey has been a participant in the specialty coffee industry since 2011 when he purchased his first home roaster and started a journey that has led to being the Founder and Director of Coffee at Pure Intentions Coffee, a wholesale coffee roaster and SCA Training Venue in Charlotte, NC. Matt's expertise includes sensory, green coffee, and sample and production roasting for small to mid-size coffee businesses.

Demystifying Roast Color - Speaker   Tyler Ray Duncan  Topeca Coffee Roasters   Tyler joined Topeca in 2014 after being a barista for Starbucks, and quickly established himself in the Barista community as a world class educator. Tyler works as Topeca’s Wholesale Trainer, SCA Campus Manager, and oversees Topeca's Cold Brew Division.  Tyler also teaches at many venues, including SCA Expo, Barista Camp, Access, Roaster's Guild Retreat, various SCA Authorized Training Campuses, and Topeca Instruments Division. As an AST, Tyler specializes in both the Brewing and Barista Skills curriculum.  Tyler has served on the heritage SCAA Barista Pathway Committee, and continues to contribute to the content creation of both the Brewing and Barista Skills CSP modules.  Tyler is a nut about smoking meat, baking sourdough croissants, and above all else, the art of the taco. He has slowly replaced all blood in his system with Kenyan coffee.

Demystifying Roast Color - Speaker

Tyler Ray Duncan
Topeca Coffee Roasters

Tyler joined Topeca in 2014 after being a barista for Starbucks, and quickly established himself in the Barista community as a world class educator. Tyler works as Topeca’s Wholesale Trainer, SCA Campus Manager, and oversees Topeca's Cold Brew Division.

Tyler also teaches at many venues, including SCA Expo, Barista Camp, Access, Roaster's Guild Retreat, various SCA Authorized Training Campuses, and Topeca Instruments Division. As an AST, Tyler specializes in both the Brewing and Barista Skills curriculum.

Tyler has served on the heritage SCAA Barista Pathway Committee, and continues to contribute to the content creation of both the Brewing and Barista Skills CSP modules.

Tyler is a nut about smoking meat, baking sourdough croissants, and above all else, the art of the taco. He has slowly replaced all blood in his system with Kenyan coffee.

The Importance of Metrics: How Smaller Roasters Currently Quantify Sustainability and What They Can Do To Expand Measurement - Speaker   Taylor Pfeiffer  PopSockets; Duke University Nicholas School of the Environment   Taylor graduated with her Master of Environmental Management degree from Duke University's Nicholas School of the Environment in May 2019, and now works as the Social and Environmental Sustainability Intern with PopSockets in Boulder, Colorado. Prior to arriving at the Nicholas School, she worked for an environmental consulting firm in Richmond, Virginia. Taylor attended University of Richmond for college, where she was first exposed to the coffee industry during her semester abroad in Costa Rica. After connecting with the SCA and Counter Culture Coffee early on during her time at Duke, Taylor decided to design her capstone project around sustainability in the coffee industry and how it pertains to smaller roasters, specifically.

The Importance of Metrics: How Smaller Roasters Currently Quantify Sustainability and What They Can Do To Expand Measurement - Speaker

Taylor Pfeiffer
PopSockets; Duke University Nicholas School of the Environment

Taylor graduated with her Master of Environmental Management degree from Duke University's Nicholas School of the Environment in May 2019, and now works as the Social and Environmental Sustainability Intern with PopSockets in Boulder, Colorado. Prior to arriving at the Nicholas School, she worked for an environmental consulting firm in Richmond, Virginia. Taylor attended University of Richmond for college, where she was first exposed to the coffee industry during her semester abroad in Costa Rica. After connecting with the SCA and Counter Culture Coffee early on during her time at Duke, Taylor decided to design her capstone project around sustainability in the coffee industry and how it pertains to smaller roasters, specifically.

The Exploration of the Art & Chemistry of Coffee Roasting - Speaker   Karl Schmidt  Diedrich Roasters   Karl Schmidt is the Former President of the Probat Group of Companies in NA and is the current CEO of Diedrich Roasters. During his tenure as President he was an active contributor to the SCA and NCA sharing his knowledge and experience of environmental controls and roasting technology with members of the Industry.

The Exploration of the Art & Chemistry of Coffee Roasting - Speaker

Karl Schmidt
Diedrich Roasters

Karl Schmidt is the Former President of the Probat Group of Companies in NA and is the current CEO of Diedrich Roasters.
During his tenure as President he was an active contributor to the SCA and NCA sharing his knowledge and experience of environmental controls and roasting technology with members of the Industry.

 

Instructors