Producing a perfect batch of coffee without quakers can seem impossible. As stated previously, Rabelo’s research indicates that even after sorting has taken place at the farm and dry mill, quakers can still appear in coffee, after roasting. This is why Sovda exists, to give coffee people color-sorting technology that will remove the defects caused by quakers, under-roasted, and over-roasted.

In our final pandemic series article, Sovda follows the stories of coffee shop owners and roasters around the world. As you know, during this time, small businesses have taken a hard hit – especially within the coffee industry. However, as the weeks during the pandemic have passed, these coffee businesses have come up with creative solutions to keep themselves afloat.

In the midst of the coronavirus pandemic, Sovda continues to follow the different stories of coffee shop owners and roasters all over the world. As these stories unfold, it is becoming increasingly apparent that the specialty food and beverage industry has taken some of the hardest economic hits.

News about Coronavirus, or COVID-19, has taken the world by storm. Businesses all over the world have been affected due to the rapid decline of the economy. Here is an insider’s perspective from a few cafés that are dealing with this global pandemic from coffee shop owners in Yunnan, China, North Carolina, USA, and Sevilla, Spain.

Check out our video with Kyle Ramage, co-founder/owner of Black & White Coffee and 2017 U.S. Barista Champion, to learn more about their recent roastery expansion and what it's like working with Sovda…

When sample roasting, the primary goal is to achieve consistency and uniformity batch after batch. Every batch needs to be roasted to the same standard so that you can evaluate the differences in a coffee not the differences in roasting…

Björn Aarts, founder of DUTCH BARISTA, 2014 National Roaster Champion, based in Maastricht Netherlands, shares about his brand's commitment to quality and the improvement that SŌVDA's new technology has had on their quality.

It only takes one bad burnt bean or quaker to compromise the taste profile of your customer’s coffee experience. And what if you miss rock or foreign object that breaks your client’s grinder. Now you’re in deep trouble.