Program:
On January 28, 2026, coffee industry experts gathered to discuss the past, present and future of coffee. For an estimated two-thirds of Americans, coffee is a daily ritual, but the factors that bring this universal drink into consumers’ cups are anything but single-origin. A complex blend of bean growing, market distribution, roasting science, brewing technique and changing consumer tastes is transforming coffee culture in the United States. From supply chain challenges and higher prices to the shift toward customizable, convenient drinks, the specialty coffee ecosystem is venturing into new territory. Our panelists’ expertise will lead you to rethink: How should you take your coffee?
Speaker Biographies:
Jerry Baldwin, co-founder and president of Starbucks Coffee from 1971 to 1987 and former principal owner, president and chairman of Peet's Coffee from 1984 to 2001. A recipient of the Lifetime Achievement Award from the Specialty Coffee Association of America, Baldwin served as a director of the SCAA and the founding chairman of its Technical Standards Committee. He was honored as Coffeeman of the Year for North America by Tea & Coffee Trade Journal, and is an honorary member of the Kilimanjaro Specialty Coffee Growers Association (Kilicafe). Baldwin has been a writer about coffee on theatlantic.com. He also serves as a member of the board of directors of TechnoServe, an NGO working to alleviate poverty in Africa, Latin America and India. Baldwin was a founding director of Red Hook Ale Brewery and a founding contributor of the American Institute of Wine and Food. From 2000 to 2021, Baldwin farmed grapes and produced Zinfandel and Petite Sirah wines as J.Baldwin Wines in Glen Ellen, California.
Eliana Cossio is the Vice President of Global R&D at Westrock Coffee Company and a recognized leader in the coffee industry. A scientist and certified Evolved Q Grader, Eliana brings over 20 years of international experience in coffee research and product development—from green beans to roasted and ground products, including ready-to-drink formats with a variety of packaging solutions. With a background in Food Science and a Ph.D. in Coffee Chemistry, she combines deep scientific expertise with a passion for sensory, innovation, technology, and sustainability. Eliana has served as a Professor in the Master's program in Coffee Economics and Science at the University of Trieste since 2011, and she is currently on the Scientific Leadership Committee of the National Coffee Association, and serves as a board member of the Coffee Science Foundation. Throughout her career, Eliana Cossio has seamlessly bridged the gap between coffee academia and the coffee industry; her work emphasizes the integration of sustainable practices and innovative technologies, promoting advancement in the evolving landscape of coffee science that benefits both the sector and its consumers.
Peter Giuliano, chief research officer of the Specialty Coffee Association (SCA) and executive director of the Coffee Science Foundation (CSF). An expert in the art and science of coffee broadly, Peter was co-owner at Counter Culture Coffee, where he served as director of coffee from 2000 to 2012 and helped pioneer direct trade coffee. Peter’s work in coffee began as a barista in San Diego in 1988. He has cultivated experience through a storied career in coffee, including numerous and varied roles as a roaster, buyer, cupper, researcher, and educator, among others. Peter is a founding member of the Roasters’ Guild Executive Council, which he chaired in 2004. At the SCA, he served as Training Committee Chair from 2005 to 2007. He has been a volunteer for the Coffee Corps and is co-author of the SCA’s Coffee Sensory and Cupping Handbook.
Russ Kramer, president of La Minita Coffee, the green trading division of Distant Lands Trading Co. La Minita has been growing and milling coffee in Costa Rica since 1968. As a part of his work with La Minita, Russ works directly with green coffee producers in Ethiopia, Tanzania, Sumatra, Costa Rica, Guatemala, Peru, Colombia and Brazil, establishing joint venture projects directly with coffee farmers and millers. Kramer has been part of the specialty coffee industry since 1983, first working at Green Mountain Coffee Roasters in Waterbury, Vermont; he then joined the Coffee Connection in Boston, Massachusetts, where he was responsible for research and development and instrumental in the commercialization of Frappuccino. He has also served on the SCAA's Environmental Committee and the Coffee Advisory Board of Dunkin' Donuts.
Moderator Bill Ristenpart is professor of Chemical Engineering and founding director of the UC Davis Coffee Center, a multidisciplinary research and education effort focused on advancing coffee science. His research focuses on transport phenomena, colloid science, electrokinetics & electrohydrodynamics, and food science.
About:
Savor: Lectures on Food and Wine hosts thought leaders, entrepreneurs, policymakers, and scientific experts for evenings of illuminating discussion on some of the biggest topics in food and wine being studied at UC Davis today. The Robert Mondavi Institute and UC Davis Library have embarked on this partnership to advance our shared commitment to supporting scholarship about food and wine, at UC Davis and beyond.
Questions?
If you have questions about this event, please email [email protected].