Today, we're excited to release the first episode from “The State and Future of the Business of Coffee”, a session at Re:co Symposium last April. This session gathered business leaders in Specialty Coffee to discuss the ways that the specialty coffee trade has changed in the past decade, the challenges businesses face today, and how we might prepare for the future.  Led by Nicholas Cho, a panel of Tracy Ging, Josh Owen,  Teresa von Fuchs, and Dan McCloskey took the stage to debate and discuss an important question: are we in a specialty coffee roaster bubble? This talk from Re:co Seattle is supported by Toddy. For over 50 years, Toddy brand cold brew systems have delighted baristas, food critics, and regular folks alike. By extracting all the natural and delicious flavors of coffee and tea, Toddy Cold Brew Systems turn your favorite coffee beans and tea leaves into fresh cold brew concentrates, that are ready to serve and enjoy. Learn more about Toddy at http://www.toddycafe.com. Related Links - Find a full transcript of this episode on SCA News: https://scanews.coffee/podcast/36/reco-podcast-the-state-and-future-of-the-business-of-coffee-s6-e1/ - Watch the full Re:co video on YouTube: https://youtu.be/NqB712ymjZM - Watch all the Re:co videos on YouTube: https://www.youtube.com/channel/UCatGCytR9fuOt9N6tlPZKCg - Read more about our 2018 Re:co speakers: https://www.recosymposium.org/2018/talks Subscribe to this podcast on your favorite app: - iTunes: www.apple.co/2sXdmSj - Stitcher: www.bit.ly/2JBJOk8 - Pocket Casts: www.bit.ly/2JBowTT - RadioPublic: www.bit.ly/2JCfeGY Episode Table of Contents 0:00 Introduction 3:00 Opening remarks by Nicholas Cho 8:30 Panelists thoughts on what do we mean when we say “specialty coffee bubble?” 16:15 Is passion driving people starting to start businesses? And discussion around the viability of the specialty wholesale roasting model. 21:30 A discussion on the opportunities for differentiation in the specialty coffee retail market. 28:15 Discussions on whether specialty coffee is in a bubble in the first place. 34:00 A discussion on whether the future of specialty coffee is becoming more like restaurant businesses. 42:00 Outro --- Send in a voice message: https://anchor.fm/specialty-coffee-association-podcast/message