Educational Series to Support the Specialty Coffee Industry with COVID-19 Safety
Brought to you by William Ristenpart head of the Coffee Centre at UC Davis and the Specialty Coffee Association. Supported by Pacific Foods® and Barista Series™.
(Video Series reposted from the SCA Website)
While we were measuring the impact COVID-19 has on the Specialty Coffee industry during our recent survey project, one clear fact came through: understanding COVID-19 science and safety is key in order for coffee businesses to survive.
We are proud to present The Science of COVID-19 Safety for Coffee Businesses, the second video in our Community Impact of COVID-19 series. In this video, Professor William D. Ristenpart of the UC Davis Coffee Center walks us through the science of COVID-19 transmission in coffee spaces – and how best to minimize the risk for it.
The first three parts outline a different aspect of airborne disease transmission each with the final section offering practical tips and strategies for minimizing risk and increasing overall safety in coffee businesses.
Community Impact of COVID-19 | Introduction
Katie von der Lieth and Peter Giuliano kick off a new video series looking at the results of the latest SCA Research survey measuring the impact of COVID-19 on the specialty coffee community, with support from Pacific Foods Barista Series.
[View Introduction on SCA Website]
Impacto comunitario del COVID-19 | Introducción | Subtítulos en español
En esta nueva serie de videos, Peter Giuliano y Katie von der Lieth exploran los resultados de la encuesta que lanzamos en mayo / junio de 2020 sobre el impacto comunitario del COVID-19.
Part 1: Why Worry About Airborne Transmission? The Science of COVID-19 Safety for Coffee Businesses