Coffee Innovation Summit On Hiatus


Editorial Policy

Published on

Last updated on

The Coffee Innovation Summit, a new event created by Barista Hustle’s Matt Perger and coffee expert Scott Rao, is on hiatus after it was announced there was a conflict with the acronym choice of “CIS.” 

“Cis” is used as a shortened version of the word “cisgender,” referring to “of, relating to, or being a person whose gender identity corresponds with the sex the person had or was identified as having at birth,” according to Merriam-Webster. 

An Instagram post on the event’s page posted on February 9 states:

Unfortunately, our choice of name, given its acronym ‘CIS,’ cast a shadow on the event and ourselves. The name made some in marginalized communities feel unwelcome, and placed intolerable strain on our speakers by association. This was not our intention, and we’re sorry. We’ve decided to put the event on pause to decide how to move forward in the most inclusive and professional way possible.”

The event was set to take place at SCA Expo in April in Portland, Oregon, and at the Melbourne International Coffee Expo in Australia in May. At this time, the website says the events are postponed until further notice and to stay up-to-date on the event’s Instagram.

Share This Article

Fresh Cup Staff

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.

Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023