Pacific Coffee Research was founded by coffee professionals set out to change the Hawai’i coffee industry through education, collaboration, and support services.
We provide education and skills training to baristas, roasters, producers, and everyone who wants to learn something new about coffee. As an SCA Premier Training Campus, our team includes experienced coffee trainers and Authorized SCA Trainers.
Our goals include illuminating the coffee supply chain as something intimately interconnected and explicable only by reference to the whole. Our unique position of operating in a coffee producing region gives us the opportunity to explore the entire supply chain in one location
We strive to promote community and contribute an open space for collaboration. We believe our industry makes great strides forward when we work together to find solutions with a holistic approach.
Brit grew up in the New York City suburbs and began her career working as a barista while studying business management in college. She was led to the specialty coffee industry by way of her love for drinking coffee and her curiosity in where supply chains. Brit landed in Kona on a coffee farm in 2014, where she gained hands-on experience with the producing end of the value chain and began working for a specialty coffee roaster in 2015. Brit recognizes that education, in all sectors of the industry, improves the lives of farmers, quality of product, and consumer consciousness. This, coupled with her passion for the Hawaii coffee community, brought about the opportunity to start Pacific Coffee Research. Brit is an Authorized SCA Trainer in Green Coffee, Sensory Skills, and the SCA’s newest module, Sustainability in Coffee. She is now serving her second year on the executive board for the Hawai’i Coffee Association and actively works to improve Hawai’i coffee awareness on a global scale and lobbies for support for our local industry.
Madeleine spent the last 10 years learning about coffee from as many people and experiences as she possibly could. Now the co-owner of PCR, the road map of her career was a winding one that led her up & down the West Coast from university graduate to cafe manager, across the Pacific Ocean to Hawai’i and Australia, through Southeast Asia, around Central America & Mexico and, finally, back to Hawai’i. All the while learning more about coffee from farms to cafes. With Hawai’i as her home, Madeleine works with local baristas, producers, and other coffee professionals to share her knowledge in the cafe setting and as a sensory specialist. Madeleine leads trainings and educational experiences along with providing Q Arabica grading services to local producers. She has been on six judge panels for Hawai’i cupping competitions, organizes & participates in events hosted by the Hawai’i Coffee Association and Kona Coffee Cultural Festival, and has competed in the National US Brewers Cup. Madeleine is also a Community Coordinator on the SCA US Chapter, representing her local coffee industry from producer to barista, and serves as a board member for Recycle Hawai’i.
A Minnesota native, Lauren began her long-term commitment to coffee summer 2014, when she landed her first job as a barista in a local cafe in northern Minnesota. She spent the next four years attending Luther college, where she explored the possibility of making a career for herself in coffee. Lauren ultimately graduated in 2017 with a degree in Business Management. Always an ambitious learner, Lauren eventually found herself curious about coffee’s supply chain, which led Lauren to Kona. She first moved to Hawai’i to work with a coffee producer in 2019, where she led the project of opening Kona’s first farm-side coffee bar.
Recently, Lauren transitioned onto PCR’s team, where she is now a Production Roaster and feels she is learning new and valuable things daily. For Lauren, working as a barista, a roaster, or a producer is not just a job but a commitment to growth and learning in a field of work in which she loves. Lauren feels lucky to say she has made a career out of her passion.